Cooking & Baking Gluten-Free: Tips from Karina
New to this whole gluten-free thing? Not sure how to substitute the wheat flour in a favorite recipe? Need to cook without additional problematic ingredients – such as milk or soy? This article is for you, Babycakes. And check out my post The Morning After [diagnosis, that is] for some smart and supportive start-up tips, from shopping strategies to easy dinner ideas [not to mention, how to recognize and solve those pesky contamination issues].
Tips from a Gluten-Free Goddess
by Karina Allrich
Cooking & Baking Gluten-Free
After six years of living gluten-free, cooking safely is second nature. It is (honestly!) no big deal. The key‐ for me- is to keep things simple. Here’s how I do it: I don’t keep sacks of ten different alternative flours in my fridge.
Oh, I did in the beginning. Based on advice, I mixed my own blends. I stockpiled. I paid $11.99 for a bag of xanthan gum. I ground my own almonds. And guess what? I ended up tossing out bags of rancid flour [who knew brown rice and bean flours spoil alarmingly fast?] not to mention, the pounds of alleged bread I baked from scratch.
I chewed endless rawhide cookies and scraped the filling off sawdust piecrusts. I discovered that soy and bean flours not only taste terrible, they made me swell like a beach ball. How attractive!
My solution? I found some tasty gluten-free baking mixes that agreed with me, and I keep one of each on hand, in the pantry. My personal favorites?
Flours for baking [and most] one-to-one substitutions in recipes-
* Pamela’s Ultimate Baking Mix has never let me down. I have even used it to thicken sauces and soups. It's especially fab in flourless quiches, muffins, and pancakes. The only drawback is - it contains dairy and tree nuts.
For those of you looking for a dairy-free nut-free sugar-free all-purpose baking mix [Pamela’s baking mix contains almond meal and buttermilk] I recommend Namaste mixes [the muffin mix works as well as Pamela's in baking recipes].
For bread, foccacia and pizza crust-
* My favorite mix for bread is Pamela’s Amazing Wheat Free Bread Mix with sorghum flour. I heart the taste and texture. It’s the best bread I’ve baked in five years gluten-free. It’s also dairy/corn/soy/potato free.
For General All Purpose Baking-
* Pamela’s Amazing Wheat Free Bread Mix works as a one-to-one flour mix when you need to bake nut-free [Pamela's Ultimate Baking and Pancake Mix contains almond flour]. I also like the hypoallergenic and sugar-free Namaste Muffin Mix for general baking.
* In the spirit of fairness I should mention, Gentle Reader, that there are many other basic gluten-free flour and baking mixes on the market: Namaste - as mentioned - Arrowhead Mills, Authentic Foods, Bob’s Red Mill, Gluten Free Pantry, to name a few. Check your local supermarket's natural foods aisle. Whole Foods, Wild Oats, and well stocked health food stores usually carry several.
Just remember to read the label carefully for any additional problematic ingredients [for those with lactose intolerance, casein, soy, legume or nut allergies, note that some gluten-free mixes may contain dairy, soy, bean flour, sugar or nuts. Don't be like me and assume that just because a product declares itself "Gluten-Free" you can eat it!].
* For cornmeal recipes I use Arrowhead Mills Organic Cornmeal.
* Rolled oats? Oats are a sticky issue for those with celiac disease because widely available oats are problematic due to cross contamination with wheat crops. The good news is that a few small, independent farmers are now growing and milling certified gluten-free oats. Because whole grain oats are high in fiber, protein and iron, this is great news for those living gluten-free. Just be 100% sure the oats or oatmeal you are purchasing are "Certified Gluten-Free". Lara's Oats from Cream Hill Estates is one gluten-free company; others are available on-line.
On a side note - the high fiber in oats may take some getting used to for those with touchy tummies. Start slow. Try 1/2 cup of oatmeal twice in one week and see how you handle them. Gradually, you can add more into your weekly menu as your body grows used to the fiber. [Drink plenty of water!]
For Sauces, Gravies, and Dredging [Coating in Flour]-
* For thickening stir-fry sauces I use cornstarch.
* Arrowroot starch works well for gravies served right away.
* For a making roux, or paste, for basic white sauce or cheese sauce, my favorite is sweet rice flour; but any basic rice flour or gluten-free flour mix will work [but don't use bean or soy flour - they have too strong a taste]. If you have potato starch on hand, that also works very well.
* For dredging veggies, potato cakes or veggie burgers before frying try a blend of gluten-free flour mix and a little cornmeal.
For Bread Crumbs-
* My favorite crumbs- for all kinds of recipes- is a tad unconventional, but really delicious! I haul out my food processor and process several toasted gluten-free waffles into crumbs. Plain gluten-free waffles usually have no sugar. Add some dried Italian herbs or your favorite seasoning, if you wish. Drizzle with olive oil or melted butter and pulse. Very yummy, crunchy and golden when baked. [And no, they're not sweet.]
* Processing pieces of your favorite toasted gluten-free bread works. For crunchy toppings try crumbled corn tortilla chips, rice chips, or potato chips. Failed gluten-free breads can be processed into crumbs and frozen for later use. Note that adding dried herbs and seasonings give gluten-free bread crumbs a big flavor boost.
Karina’s Gluten-Free Baking Tips
Keep your sense of humor handy. It helps in gluten-free baking, Darling. Hockey pucks and doorstops are inevitable. We’ve all been there. Remember the crumb trick- you can always zap failures in the food processor and use the crumbs in other recipes.
When subbing wheat flour in old favorite recipes, try using your favorite self rising baking mix. Gluten-free flours can always use a little boost in leavening. And the beauty of using gluten-free baking mixes in recipes is this: the right amount of xanthan gum [needed for binding and texture] is already in the mix.
For those of you interested in mixing your own gluten-free flour mix from scratch, here is a basic guideline, with options:
Basic Gluten-Free Flour Mix
Combine:
2 cups rice flour* [or 1 cup rice and 1 cup sorghum flour]
2/3 cup cornstarch [or potato starch]
1/3 cup tapioca starch [*or almond meal or buckwheat or quinoa flour for more protein]
1 teaspoon xanthan gum [or guar gum]
*Notes:
Brown rice flour is a whole grain and has more nutrition. It works well in recipes if balanced with lighter flours. You could try: 1 cup brown rice flour and 1 cup white rice flour.
Ditto with buckwheat flour- my new favorite. It's higher in protein and fiber and has a nutty taste. It adds structure, too. (And no, buckwheat is not akin to wheat- it's actually a fruit related to rhubarb!) Start with one cup and mix with lighter flours.
Subbing denser flours such as almond, buckwheat, coconut or quinoa will result in a heavier, denser product. Start with a third of a cup. Experiment and find the formula and texture you like best.
Self-Rising Flour Mix
Combine:
1 cup gluten-free flour mix
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Adding Moistness and Flavor to Gluten-Free Baked Goods
Choose a recipe wisely. Recipes containing pureed fruit, shredded veggies, yogurt, or sour cream translate beautifully to gluten-free. Think: banana muffins, carrot or pumpkin cake, sour cream apple cake.
Adding applesauce, pureed fruit or yogurt to recipes helps gluten-free cakes, muffins and quick breads stay moist.
Adding shredded or desiccated coconut, chopped nuts, dried fruit, and chocolate chips also goes a long way to improving texture and flavor. Start with adding one half cup to your favorite recipe. Experiment and have fun.
Use organic brown sugar instead of refined white sugar. It boosts moistness and flavor.
Honey is a humectant and adds moistness [use less liquid in the recipe if you use honey].
Use more vanilla. I always double the vanilla in my recipes. Gluten-Free flours can taste strong and unfamiliar, and a little extra vanilla helps soften their flavor.
Add extra baking spices - like cinnamon and nutmeg - to deepen flavor complexity [cinnamon and chocolate is a yummy secret combo of mine].
Baking Times and More-
Baking and rising times vary depending upon many factors:
* Where do you live ‐ high altitude or sea level? High altitude gluten-free baking usually requires a little less liquid [start with 2 tablespoons less] and a higher oven temperature [increase oven temp by 25 degrees F] or a longer baking time. If I use a self-rising mix such as Pamela's in my baking recipes, the only change I make for high altitude baking is to add 25 degrees F to my oven temperature.
* Humid or dry? Flours grab moisture and become damp - this can affect the outcome. Start with 1 to 2 tablespoons less liquid if you suspect your flours are dampish from humidity.
* Ice cold ingredients or room temperature? I find baking with room temperature ingredients works best when baking gluten-free. When making gluten-free bread, eggs at room temperature are a must. Yeast needs a warm environment to rise properly - a temperature of 100 to 110 degrees F is ideal.
* Thick glass pan or thin dark metal? Baking pans may require more or less baking times - see your pan manufacturer's advice.
* Oven temperatures vary slightly from oven to oven. Tune in to yours and notice if recipes tend to take longer - or shorter - to bake. Adjust baking times accordingly.
* Place pans in the center of a pre-heated oven ‐ not too close to the top or bottom ‐ for even baking.
* Gluten-free batters are a little weird. Cake batter is thicker. Bread batter is looser than dough. Cookie dough is almost the same, but tends to spread faster during baking [try chilling cookie dough and baking on parchment].
* Egg sizes vary. This affects the liquid to dry ratio in a recipe. Most recipes are based on large eggs.
* Until you get the hang of baking gluten-free, I suggest keeping a sharp eye on what’s in the oven. When it looks done, make sure the batter is firm and set in the center [jiggle the pan a tiny bit or lightly touch the top]. A wooden pick inserted in the center can tell you if the batter is still wet [but chocolate chips can melt and make this method sometimes unreliable].
* I find ‐ with brownies and cookie bars, especially ‐ that it is easy to over-bake gluten-free treats. The center may appear too soft while the outside edges are browned just right; I take it out at that point, usually, as I prefer a softer center, and the dessert will continue to "bake" for a minute or two before it begins to cool.
* Freezing gluten-free baked goods often improves texture. Think your cookies or brownies are a dud? Try cutting, wrapping and freezing them. Eat slightly chilled or at room temperature, as you prefer.
* Gluten-free baked goods and breads get soggy if they stay too long in their cozy pans. Remove loaves and cakes and muffins from the pan as SOON AS possible. The longer a gluten-free baked good remains in a hot pan, the soggier it gets.
* Remember - it's an intuitive thing, this gluten-free baking deal. There is really no substitute for experience. The trial and error method is your best teacher in Gluten-Freeland.
Substitutions
Sugar?
Okay. I know sugar has gotten a bad rap. It’s blamed for all kinds of symptoms. And some individuals may, indeed, be sensitive to too much of it. After a lot of experimenting and personal research, here is what I ‐ personally - think about cane sugar. [If you are allergic to cane because it is in the grass family, note you may be able to handle beet or palm sugar; ask your doctor.]
Living gluten-free is tough. It really is. And in this Gluten-Free Goddess’ humble opinion, a truly tasty gluten-free treat is worth a thousand words - or a thousand smiles.
Eliminating wheat from recipes is huge and problematic [you know, you lose that whole stretchy elasticity and tender crumb mouth feel thing]. To create a gluten-free treat that really is a treat is a challenge. Taking sugar out of the equation diminishes the texture and mouth feel of traditional recipes even more. Sugar adds not only sweetness to baked goods, but structure. I’ve tried baking without it. I’ve used date sugar, processed raisins, agave syrup, stevia. The end results too often screamed Health Food. They were a tad, shall we say, cardboard-esque. That, or gummy.
They usually ended up getting tossed in the garbage after a six month stint in the depths of the freezer.
My compromise? I usually bake with organic brown sugar or sucanat [a vegan unrefined sugar]. I have one treat a day. It satisfies my sweet tooth, and I don’t feel deprived. But if you really must avoid sugar, Darling, here’s one possible sub if you're not a vegan:
3/4 cup honey (reduce liquid in recipe by 1/4 cup) can be substituted for 1 cup granulated or brown sugar. Not recommended for cookies. Flavor and density will be affected.
If you are a vegan, try using maple syrup [though it will add maple flavor] or gluten-free brown rice syrup, or agave syrup. I'm experimenting with agave lately, and find it delicious.
Fruit, Flavor and Dairy Subs-
I am often asked, Can I sub pumpkin for the sweet potato in a recipe? Or, dried cranberries for raisins? Yes. And yes. I find that most fruit purees are interchangeable, according to taste. If you don’t care for banana, try subbing pureed pumpkin. Hate walnuts? Use pecans. Love dried cherries and dislike raisins? Go with cherries. Experiment and have fun. Be creative with recipes. Some of my favorite combos were accidental pairings. Think: fruity with spice, sweet with sour, creamy with crunchy, chocolate with anything!
The Dairy Question
Yes, Babycakes, I know. I feel your pain. Many gluten-intolerant folks develop a lactose intolerance or casein allergy as a result of celiac damage. I sympathize. I’m one of the fifty per cent of celiacs who are saddled with gluten and casein intolerance. You're not alone.
Cooking Dairy-Free Tips-
My favorite dairy free substitute in gluten-free cooking is organic light coconut milk. I use it in sauces, soups, curries and stir-fries. It’s fabulous in whipped sweet potatoes, pumpkin and winter squashes. [Check and compare labels as too much guar gum, a common additive in coconut milk, can act as a laxative for sensitive individuals].
Butter?
If soy is not an issue for you, a great tasting vegan butter substitute is Smart Balance Light. It has flax oil in it [good for those nifty Omegas]. Spectrum and other companies also make gluten-free margarines - but keep an eye out for casein, often added in so-called "Dairy Free" products.
For a vegan butter sub in baking I use Spectrum Organic Shortening or extra light olive oil in muffins, quick breads, bread, cookie bars and most cakes. When one half to one cup butter is called for in a recipe, oil will work. Otherwise, I'd choose the Spectrum Organic Shortening. In the case of a flourless chocolate cake recipe calling for two sticks of butter, though, nothing truly substitutes. When butter is the star, oil will only be oily.
Another vegan alternative to baking with butter is coconut oil. And for those who tolerate soy, silken tofu can work in many recipes.
Milk?
Half of all celiacs (yup, 50% of us) are allergic to casein- the protein in dairy- did you know that? This is not a lactose (milk sugar) issue. It's a protein allergy issue. So if you still have symptoms, cut out milk and dairy products- it's often the final piece of the puzzle.
For milk substitutes in baking, gluten-free rice, hemp or nut milks work very well. Use plain for a neutral flavor, or vanilla/chocolate for a flavor boost. Coconut milk and also works.
For milk substitutes in creamy sauces, try using plain gluten-free hemp, rice or nut milk. They are rather thin, and usually need a little help in thickening, but they work. I whisk a tablespoon or two of starch [such as sweet rice flour or potato starch/flour or tapioca starch/flour] to the heated milk to help thicken it.
Cheese?
Cheeses can be harder to sub. Gluten-free cheese subs may be soy based, nut based, pea, or rice based. Some are just plain awful. Others, only mostly awful. Most don’t melt well.
If you're going to use a non-dairy cheese try one with diced jalapeños; the peppers help cover up the bland flavor. Add extra spices and seasonings to the dish and a drizzle of extra virgin olive oil as well. For those sensitive to milk proteins- read labels carefully. Casein or whey (two dairy proteins) is often added to "Dairy-Free" products. Go figure.
Looking for a tasty creamy sauce for comfort foods like mac and cheese? Try my vegan Cheesy Uncheese Sauce- it's scary good. Seriously. It's all I use now.
More Dairy Free Meal Ideas-
Use dairy-free pesto and tapenades for flavorful sauces and spreads. Make homemade basil or cilantro pesto without cheese [add a dash of sea salt instead] and use it as a sauce on pizza and sandwiches, quesadillas and foccacia.
Make black olive, sun-dried tomato or roasted pepper spreads in your food processor for a quick and flavorful schmear on rice or nut crackers, pizza and grilled sandwiches. You won’t miss the cheese.
Try fresh guacamole and salsa as a healthy condiment. Both are dairy-free and huge on flavor.
Enjoy hummus tahini as a protein packed dip or condiment; any flavor of hummus is a tasty sub for cheese. Serve a dollop with your favorite brown rice dish, baked casserole, salad, grilled and roasted vegetables.
Serve a good fruity extra virgin olive oil instead of butter or cheese. Drizzle it on toasted or grilled gluten-free bread, baked potatoes, and gluten-free pizza shells; try drizzling a hot gluten-free pizza shell with extra virgin olive oil and some sea salt, then top it with a crisp baby greens salad with your favorite fixin's.
The classic combo of good olive oil and balsamic vinegar makes a fabulous naturally dairy-free condiment for brown rice, veggies, sandwiches and wraps, and even cooked polenta.
Egg Free?
Baking gluten-free and egg-free is certainly a challenge and I'd be lying if I told you I have it all worked out. I don't. But I'll share some tips based on my growing experience.
For the average recipe, Ener-G Egg Replacer is the popular choice. You can also make your own egg replacer using milled flax seeds, silken tofu, mashed banana or figs. Or simply add a liquid such as rice milk [two tablespoons equal one egg] and boost the leavening with more baking powder.
I find I do best baking egg-free when I choose recipes that are traditionally egg-free such as fruit crisps and Asian crepes. Waffles work fine. Pancakes.
If a recipe calls for one egg, I might simply leave it out and add two tablespoons rice milk and a teaspoon of baking powder. But I'm still experimenting with egg-free baking.
Here's my new favorite for egg replacement:
Assemble and mix all your recipe ingredients first, adding an extra teaspoon of baking powder to the recipe.
Then, for two average eggs, combine::
1 tablespoon Ener-G Egg Replacer
2 tablespoons warm water or non-dairy milk
2 tablespoons light olive oil
Whisk these together until frothy and foamy. Fold into the recipe and mix well. This mixture won't bind, but it seems to work in baking. I'm going to experiment with adding a touch of xanthan gum to this formula for binding power.
Note that recipes using tapioca starch often turn out gummy with an egg replacer; and mixes containing tapioca and lots of starches are less likely to turn out using egg replacers. (One popular allergen free brand of mixes called Namaste has not worked without eggs- I've tried the brownie and chocolate cake mix using Ener-G Egg Replacer and both were a disaster. I suspect the starch ratio in the mixes is too high. But I'm no chemist.)
Soy Free?
Many celiacs find they also have a sensitivity to soy; and many have autoimmune thyroid disease. Whether by necessity or choice, a great many celiacs are also soy-free. I've been soy-free since day one.
For a soy sauce sub I use a dab of molasses whisked into a quarter cup of soy-free vegan broth. I add a splash of balsamic or rice vinegar, to taste, and a dash of sea salt, sesame oil, or red pepper spice, to taste.
Another choice is to make an Asian sauce based around peanut butter, sesame tahini or cashew butter stirred into a cup of vegan broth. Add chopped garlic, spices and a squeeze of lime juice as an accent.
Finally - my last tidbit of advice - let go of old expectations, forget the tried and true of the past and have a little fun playing in the kitchen. Risk new flavor combinations, get inspired by world cuisines, and browse cookbooks for ideas.
Living gluten-free is a challenge, but it can also be delicious!
Karina Allrich copyrights this original article ©2005-2008.
All Rights Reserved.
No reposting or copying of this article is permitted.
Link to it instead and feel good about your ethics.
Thank you.
45 spoons in the pot:
Karina, do you have a cut out sugar cookie recipe that you like? We use Pamela's mix as well, but when we made xmas cookies they spread out so much the shapes were unrecognizable. We'd love to make hearts for V-Day.
thanks!
xoxo
steph
Great post! Your blog was extremely helpful to me when I was debating going GF. And dang it, one of these days I am going to get a bunch of stuff from your store! The Man promised me an apron for Xmas but didn't deliver, so it looks like I will be picking out my own soon.
Thanks for the tips Karina!
FYI- You have been tagged :)
Check out my blog for the challenge and rules
Wow, thats an excellent post. I'm intrigued to try to make a gluten free cupcake!
What excellent tips. Thanks, Karina!
Thank you for the wealth of information. Very helpful.
Thank you for the wealth of information & ideas. Very helpful.
Such valuable information... Thank you a thousand times over!!!
Thank you so much! I am printing all these tips out. I'm at the stocking a bazillion tiny bags of flour stage.
Oh oh...after ten years of this celiac stuff, I STILL have numerous bags of flours, muffin mix, cookie mix, etc., in my pantry. I have every intention of using these items, but I best hurry before they become rancid. :)
Karina,
Thanks so much for your column. I suddenly came down with a serious case of involuntary weight loss and exhaustion in 2005. It took six doctors four months of tests to finally find one doctor that knew what my problem was... Celiac Disease. Since then it has been very interesting trying to convert to a gluten-free life. Eating out is almost impossible. My eldest daughter sent me a link to your site. I can really relate to what you have said about trying different flours and getting varying results. I'll have to try Pamela's flour. Please keep the information flowing.
Trevor
Karina, this post is wonderful--so thorough and helpful! I will bookmark it to come back to whenever I have a gf question.
Thank you, thank you, thank you. I just read your post about baking. Your website is so encouraging and inspiring. I am celiac, have been gluten free for 7 months, and just found out I'm pregnant with my first child. I feel like this is a miracle baby, and I am doing my best to eat well, and of course am following the GF diet religiously. With morning sickness and no easy way to satisfy some of my weird cravings (can't really eat an ice cream sandwich or brownie sundae right from the store) it's encouraging to have such a great resource.
I wish you continued good health, happy GF cooking, and a wonderful New Year.
Thank you for posting this it's really wonderful. Isn't Pamela great! Now I just have to encourage the local stores to carry more of that.
And same to you!! 2007 is shaping up to be a good one, but not too sure about our weather!!
I'm itching to make the flourless cake, so being snowed in again, thinking it's time to get busy!!
Hi Steph! I don't have a sugar cookie recipe on hand. I did see one over at Land-O-Lakes website the other day, under Gluten Free Recipes. Check it out!
Hey Sheri! Every gluten free goddess deserves her own apron! ;-)
April - I'll check it out. Thanks!
Garrett ~ Darling, I'd love to see what you come up with. keep me posted.
Hi Kelley! My pleasure.
Thanks, Fran!
You're welcome, Karen!
Only a bazillion bags of flour, Happy? ;-)
Hey Kathy ~ These flours do go rancid quickly. Especially the brown rice, soy and bean flours.
Welcome, Trevor! Browse around and most of all, relax and have fun.
Heya Susan! Cool.
Erika! Congrats and mazeltov. Be well [I remember well those crazy cravings; my oddest was a chocolate ice cream soda made with orange sherbet!].
Hey Kleja! Pamela's rocks.
Christan! Thanks. The new flourless cake recipe is divine. :-)
It is so helpful to know that you can sub Pamela's bread mix for Pamela's self-rising mix for dairy- or nut-free folks by simply adding leavening - but in what amounts do I add what leavening? Also, you mention shredded vegetables for flavor and moisture. Do you have any dessert recipes that call for shredded zucchini?
-C
Hi C~
Above, I have this:
To make a Self-Rising Flour Mix::
1 cup gluten-free flour mix
1 1/2 teaspoons baking powder
1/2 teaspoon salt
As far as shredded zucchini - I don't have a recipe at the moment. But you could sub zucchini for the carrot in my Coconut Carrot Cake recipe. You could also try adding some shredded zucchini to a chocolate cake or pumpkin cake recipe. Why not?
Cinnamon and chocolate sound so good together - any specific recipes?
Dear ~m,
Try my Mexican Hot Fudge Sauce [under the Label: chocolate]. I also sneak cinnamon into chocolate cake recipes and brownies when I want a "little something extra".
What an amazingly informative post! Sorry to be responding late, but since you welcomed info on egg substitutes, I thought I'd share my experience.
Basically, I have been able to use EnerG Egg Replacer with great success in almost all of my baked goods- especially those using Pamela's baking mixes. It has even worked in making meatballs and latkes. I would only advise adding a little more water than called for. Also, make sure the recipe does not call for more than 3 eggs (doesn't seem to work). To replace eggs when breading meats/veggies, try buttermilk if you're not dairy intolerant.
Hope that adds to the discussion, even if it is late.
Hey Steph!
I found the recipe I saw.
Gluten-Free Cut Out Cookies
Let us know if you try it!
Vidalia!
So nice to see you. Thanks a bundle for posting your excellent tips on working with egg substitutes.
Terrific!
xoxo
I just have to say THANK YOU!!!! I haven't been able to enjoy pasta since going GF. Tonight I made your GF macaroni bake!! YUMMY!!!! I used to make homemade mac n cheese for the kiddos all the time before celiacs. They are so happy with it!! It is so delicious!!!Thank you!!
I just wanted to say THANK YOU!! I haven't been able to enjoy pasta since going GF. Tonight I made your GF mac n cheese. It was amazing!!! We loved it!! I added frozen peas, broccoli, and some spices and we just love it!! Thank you so much!! I plan on trying many of your recipes over the next few weeks. Thank you again!!!
Dear Robin! Yay. I love to hear it. Gotta have a great mac and cheese. It's the best comfort food. Thanks for letting me know.
:-)
What a helpful blog, thanks. Is it possible to suggest a timetable for successful breadmachine breadmaking? I am uncertain how many minutes to program for mixing, rising, baking etc? I am not happy with the built-in programs, but don't really know what to set for a personalized one.
Many thanks.
in regards to the earlier comment about cookies spreading out... I've heard that using vegetable shortening instead of butter will solve that problem (I haven't had a chance to test this myself though)
For bread machine help please read through the Readers Comments on the post: First Loaf in My Gluten-Free Bread Machine, linked in the sidebar. There's lots of info and tips from readers...
For a tip on cookies:
I find chilling the dough first helps. Using almond meal or nuts in the dough helps, too.
Make sure the pan is not in the bottom of the oven.
Using a sheet of parchment may help, too.
And be careful not to use too much xanthan gum - too much may cause cookies to melt and spread.
Karina
Karina, thanks for the tips. I used the link on your site and your recommendation and bought Pamela's bread mix - a box of 6. How should I store it until I'm ready? I've put the extra 5 in foodsaver bags and can put it in the freezer? Basement?
Thanks in advance.
~Laura
Hi Laura,
I usually keep mine in a cool pantry or closet; an open bag, I keep in the fridge.
You could freeze a couple [in a food saver bag] for safe keeping - sure - why not?
Enjoy!
Karina
Thanks Karina, you're so sweet.
Karina, I just wanted to let you know how happy i am that i have found your blog. I am 23 and i just found out that i have CD and I have always had dairy problems. Its bad enough that i have to re-learn how to cook and make so that i can eat "normal" but you have made itso much better for me. To know im not alone is priceless. My husband and I give u a standing ovation!!!
Hi Anon!
I know what it feels like - learning all new techniques with unfamiliar ingredients...
Thanks for stopping in to post. I really appreciate it! Good luck and please let me know how it goes...
:)
Karina
Hello-
I am not quite a year into GF living. This AM my sister sent me a link to your blog and I've been greedily reading much of the day, ignoring the fall cleaning I had planned. Alas, on that score, I've decided I need to go deeper in the kitchen after reading your info. My beloved wooden tools will have to go - one is my late mother's wooden spoon, which I seldom use. I will be replacing my cutting boards, etc. Your info has confirmed my suspicion that some of my tools may be the source of some of my surprise reactions.
Now to the main point of all of this. I usually do a big extended family Thanksgiving dinner- about 15 or so mouths to feed. I have been doing this since moving back to New England after many years living in a variety of places around the world (after Dear Husband retired 5 years ago). Last year I did a semi-GF menu. This year I want to go further. Do you have any suggestions for GF stuffing for the turkey? I am going to experiment ahead of the holiday with GF pie crust - I tried one last year and it was a bit of a disaster. But any advice on that score would be appreciated as well.
I have managed to adapt many recipes to GF alternatives. But pie crust and bread stuffing have me a bit stymied.
Your site has also started me thinking about my art quilt studio upstairs - wondering if any of the sizing in fabrics could be a source of gluten. Another topic for another day, but if I find the answer I'll be posting it on an art quilt web list. Fortunately I laundry most fabric before they go upstairs.
And finally, sincere and deep thanks for the best GF web site I have encountered in 10 months of trying to live GF. Blessings on you!
Joyce in NH
Hi Joyce-
First- thank you! ;)
As for Thanksgiving- there really are wonderful gluten-free recipes for the holidays, and many that are inherently gluten-free.
Turkey gravy can be thickened with arrowroot starch instead of flour; stuffing can be made with your favorite gluten-free cornbread recipe (in fact, I have always used arrowroot to thicken gravies and sauces, and my favorite stuffing was-is still- made with toasted cubes of cornbread, onion, chopped celery and apple, and if you like, some pecans or even crumbled chicken-apple sausage).
As for pies- I have not pursued a true pie crust. I hear Rebecca Reilly's recipe is excellent (she authored a cookbook on gluten-free baking). I have been making apple crisps instead. I make them in a pie plate, and put a lot of brown sugar and cinnamon on the top, so it looks much like an apple pie.
One year I made a pumpkin cheesecake with a cookie crumb crust. I followed the recipe for a crumb crust in Joy of Cooking, and simply used Pamela's gluten-free cookies. Everyone loved it.
Check my post on the holidays for more crust recipe ideas- I'm posting from my husband's laptop so I don't have the bookmark for it- but you ought to be able to find it in the archives- look for the label Holidays, or put Holidays in the search box.
I'll be posting more ideas for the holidays in October, too.
Thanks again for your comment and I wish you better health and and a happy holiday season!
Karina
Karina, could you please tell me if there are any flour mix substitutes I can make without rice flour included?
Like tapioca, potato, almond or something like that? I hate the flavor and texture of rice flour.
Thanks!
Kim
Hi Kim!
My gluten-free flour mix changes on a whim.
If you can tolerate it, sorghum flour is a fab sub for rice flour. Some folks use a simple mix of sorghum and tapioca. 2:1
For two cups flour, I might try:
1 cup sorghum
1/2 cup tapioca
1/2 cup cornstarch or potato
You can add 2 tablespoons almond flour to that, for flavor and protein.
And 1/2 teaspoon xanthan gum.
I really like buckwheat for the flavor and for the protein. Here's a basic mix I've been using in baking:
1/2 cup buckwheat flour
1/2 cup sorghum or rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1/2 teaspoon xanthan gum
I'm allergic to brown rice, beans, soy and almonds now- so unfortunately I can't use a lot of flour blends. I used to love Pamela's blends.
Good luck and let me know what you come up with- and what works for you. Take care,
Karina
Hey Marissa!
I am so about simplicity. ;)
If you can handle the ingredients in Pamela's baking and bread mixes- her flour blends are awesome.
Whole Foods has started packaging gluten-free flour blends and mixes, too- I'll be trying a few over the next week or two.
Thanks for your comment- and be well! Stop by again!
Karina
Karina, I just read that someone is looking for a pie crust. I used these for Thanksgiving pies this year.
GF Pie Crust~found online in many resources, not sure the original creator.
1c white rice flour
1/2c sorghum flour
1/2c potato starch
3T Sweet Rice Flour (can be omitted)
3t sugar
1/4 t salt
1t cinnamon
1 stick of cold butter
1 egg
2 T vinegar (cider, white, redwine)
1/4 c cold water
Mix dry ingredients, cut in butter, beat egg and vinegar, toss with crust mix. Add water bit at a time until you can form a ball.
Split in half, and pat out each piece on parchment. Wrap in plastic or tuck into baggie and refrigerate atleast an hour. Let come to room temp enough to soften the pastry.
Roll out between 2 parchment pieces. Makes enough for a double 9" or 2 single 9" pies.
Maple Oatmeal Pastry~Foodtv.ca Anna Olson
I used the above flour blend to replace the 2 cups of AP flour called for.
2 cups AP Flour
2T oats (omit if you can't find gluten free)
1/2 t baking powder
1/2 t salt
1 c unsalted butter, chilled and cut into pieces
2 T sourcream
2 T maple syrup
~ice cold water as needed to bring dough to a ball.
Combine dry ingredients, cut in butter, stir in sourcream and maple syrup. Add water if needed to bring together. Chill dough 15 minutes. Makes enough for 2 9" crusts.
I found it easier to press into the pie plate instead of rolling out because of the softness of the GF flours..but 2 sheets of parchment and extra GF flour and you'll be fine.
~Happy Baking~
Terri
Is there alternative replacements for the corn starch and potato starch that one can use with similar results?
Thanks bunches!
Joy
luvnsmartbeauty@yahoo.com
http://livingjoys.blogspot.com
For other starches- you could try tapioca starch, arrowroot starch, or a light white rice flour- such as sweet rice flour.
Karina
Hi Karina,
I just found your blog through Facebook. Your tips are wonderful. My husband is a coeliac (he was diagnosed when he was a baby), so I cook and bake lots of gluten free food.
I think I will be your regular visitor.
Thank you.
Hello Katina. I am about to make your glutten free choc cake for the smallest tier on our wedding cake for our gluten free friends. I would just like to know how much is a stick of butter?
Denise, New Zealand.
Hi Denise,
1 stick of butter = 113.5 grams, or 1/4 pound, or 4 ounces, or 1/2 US cup. Hope that helps!
Karina
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