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Gluten free cooking/baking??

13 years ago

Is there a post discussing gluten free cooking/baking? If so, would you kindly tell me where I can find it? I have no results with the search feature of this forum.

I met a lady at our park in Florida, that just recently found out that she has Celiac disease and is having a difficult time cooking and baking. I thought perhaps I could offer some information from our forum.

Thanks - Karen

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Comments (11)

colleenoz
13 years ago
last modified: 9 years ago
Have you looked in the sister forum, Special Diet Recipes? I did a quick search and found quite a few references.
jessyf
13 years ago
last modified: 9 years ago
Terri_pacnw is our gluten-free expert. I searched for her name and 'gluten', link below.

Here is a link that might be useful: terri and gluten
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I am mostly wheat/gluten-free. I do lots of baking - lots of experimenting with new recipes. I've had some pretty good luck! I recently started a blog (for fun) with mostly (but not all) gluten-free recipes. First few weeks going off of wheat were the hardest. Like with any addiction, the cravings are really strong. But it passes, and gets easier. I make my own gluten-free mix which I keep handy. It's 1 part Sorghum flour, 1 part Rice flour, 2/3 part Potato Starch, and 1/3 part Tapioca Starch (or flour). I also use Xanthan gum most of the time. I also use other flours like Brown rice flour, Almond flour, Oat flour (I don't need it certified since I don't have Celiac), Bean flours (can be strong). It depends on the recipe. Here's my favorite Waffle recipe. It's a Yeast recipe you make the night before, and cook up in the morning: 2 gluten-free flour 1-1/2 tsp instant yeast 1/2 stick melted butter (1/4 cup) 2 c. warm milk (or Â½ buttermilk) -heated to about 110 degrees 2 eggs 2 tsp vanilla extract 1 Tbs. sugar 1/2 tsp salt The night before: Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt. Combine the melted butter and milk. Add the mixture to the dry ingredients. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined. Cover with plastic wrap and stick in the fridge until tomorrow morning. The next morning: Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy). Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast. Bonnie Here is a link that might be useful: My blog :-)
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bons
13 years ago
last modified: 9 years ago
There are lots and lots of blogs on Gluten-free baking and cooking - some with wonderful recipes. Just do a google search.

Nearly all of my blog recipes are gluten-free. Feel free to visit.

Bonnie

Here is a link that might be useful: Eat This, Bake That, Then Move
Terri_PacNW
13 years ago
last modified: 9 years ago
Hi Karen~ I'm not the expert..but I dabble in it.

There are a few others here that do as well.. Ellen aka Compumom and Bonnie. You can find Bonnie on FoodGawker sometimes with wonderful pictures of her goodies.(under ibonnie) And speaking of foodgawker.com go there and put gluten free in the search box and the pictures will make anyone want to try the recipes shared there!

I don't know if there is anyone here that is Celiac or wheat allergic, just sometimes we all like to avoid it.

For instance this morning I made my fav waffles. They are Gluten Free. I love them better then wheat based. And my family doesn't mind them them either.

My most favorite GF blog is glutenfreegirl. Shauna and her chef hubby are amazing at working on things until they are the same or better than a wheat based baked good! I highly recommend their books too. Shauna wrote the first one, and the second is a cookbook by them both.

another one is glutenfreegoddess, she has extra allergens so that's a good site for making things without eggs or a few other common allergens.

Here is a recipe that is soo good and easy.

Chocolate Pudding Cake You can use any gluten free flour blend for equal amounts of the flours in the recipe. Xanthan is a pretty common ingredient and while expensive a little goes a long way.
Also check out Bob's Red Mill for GF flours and ingredients. More and more stores are carrying them in small quantities to try out.

Here is a link that might be useful: Bonnie's Blog
Terri_PacNW
13 years ago
last modified: 9 years ago
We were posting at the same time!
grainlady_ks
13 years ago
last modified: 9 years ago
There are soooooooo many good books on the subject, so have your friend check her local library. It's not like it was 35-years ago when I started gluten-free baking for my mother. I have since branched out to developing gluten-free recipes for a sorghum mill located just outside of town.

If I were to give advice to someone new to gluten-free baking, get a good quality grain mill and purchased your own certified gluten-free grains/seeds/beans and mill your own gluten-free flours. Fresh IS always BEST.

She can mill many of her own flours in a coffee/spice mill - even rice flour. There is little difference in performance or color between white and brown rice, and they can be used interchangeably in a recipe. But there IS a significant difference between varieties. Flour made with long-grain rice is best used for breading, sauces, and as a thickener - not for baking. Both medium- and short-grain rice flours are multi-purpose and can be used as thickeners, breading and baked goods. Because you never know what commercial rice flour is milled from, making your own rice flour will be beneficial.

I also love using coconut flour and almond flour, both are gluten-free and low-carb.

Favorite books on the subject:
-"Cooking with Coconut Flour" - by Bruce Fife, N.D. You can find many recipes on-line using coconut flour.

-"The Gluten-Free Almond Flour Cookbook" - by Elana Amsterdam (Absolutely LOVE this book!!!) I purchase almond flour from Honeyville Grain by the 5-pound bag.

-"The Spunky Coconut Cookbook" - by Kelly V. Brozyna - Gluten-free, Casein-free, and sugar-free.

I just posted this pizza crust recipe the other day in another thread. I found it on-line for a friend who is very carb sensitive because of type-II diabetes, but it will work as a gluten-free option as well. It's hubby's new favorite pizza crust recipe using the Hot & Spicy variety of pork rinds. We make up a pile of 8-inch pizza crusts at a time, par-bake them, then store them in the freezer.

Low-Carb Pork Rind Pizza Crust

Yield: One 8-inch crust.

1/4 c. ground pork rinds
1/4 c. canned (dry) Parmesan Cheese (I've also used Parmesan/Romano blend)
1 egg
Italian or Pizza Seasonings (to taste)
2 T. high-maize resistant starch (optional)

Preheat oven to 350-degrees F. Mix dry ingredients; add egg and mix well. Place dough on a prepared pan (greased or sprayed with vegetable spray). You can use an 8-inch pizza pan or a pie pan. Cover the dough with plastic wrap and press the dough into place, building up at the outside edge of the pan. S-L-O-W-L-Y peel the plastic wrap off the dough. Bake for 10-minute, or until golden brown. Remove from oven and add toppings of choice; bake until cheese is melted and any other toppings are heated through.

You can also pat the dough into a loaf pan and bake until golden brown. Cut into "bread" sticks.

Grainlady note: I add hi-maize resistant starch for added fiber. I purchase it in 5-pounds bags from Honeyville Grain, but it's also available in 12-oz. amounts from King Arthur Flour (see link below). I use it a lot in baked goods as a substitute for some of the flour. You could also add flaxmeal in this recipe, for additional fiber.
----------------------------------------------------

My favorite, easy-to-make, tastes great, versitile, gluten-free bread - Arapes. I can find the pre-cooked cornmeal for making them at one store here locally, and I always keep it on hand. Arapes freeze well. You can find all kinds of recipes for them and they make a great bread for any meal. Just talking about them I can almost smell them baking on the griddle....YUM!

-Grainlady
lakemayor
Original Author
13 years ago
last modified: 9 years ago
Thank you so much everyone for all the suggestions. I will pass this on to her. I thought I remembered the other day, Grainlady, that you talked about almond flour. So is that gluten free? I assume it is.

Thanks everyone! You are the best! I always know I will get good reliable information from you all.
Terri_PacNW
13 years ago
last modified: 9 years ago
Yes Almond flour is gluten free..
patti43
13 years ago
last modified: 9 years ago
Terri mentioned foodgawker, which is my favorite site. I have to check it out first thing every morning. If you scroll down towards the bottom of the page there are categories and you can click on Gluten Free and all the recipes will pop up.
Terri_PacNW
13 years ago
last modified: 9 years ago
oh and while I was making the frosting for my hubbies Banana Bundt cake this evening...

It hit me..Cream Cheese Frosting IS Gluten Free......giggle..
lakemayor
Original Author
13 years ago
last modified: 9 years ago
Oh, I love that! I love cream cheese!!!!!

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