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Gluten free cooking/baking??

14 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
14 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.
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jessyf
14 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 make crustless, gluten-free pumpkin pie using the Impossible Pumpkin Pie recipe (Bisquick/Betty Crocker recipe). You can use the gluten-free Bisquick, Bob's Red Mill gluten-free baking mix, or your own homemade gluten-free baking mix mixture. I make a high-fiber, high-protein, low-carb, gluten-free baking mix. Makes approx. 1-cup baking mix: 1/2 c. almond flour 1/2 c. hi-maize resistant starch (available through King Arthur or Honeyville Grain) 1/4 t. salt 1-1/2 t. baking powder 1 T. coconut oil (or other fat/oil of choice) Mix ingredients with a hand-held electric mixer until fat is well blended. --------------------------------------------------- My mother was gluten-intolerant and made gluten-free cornbread. When it was cool, sliced it into small cubes and toasted the cubes in the oven before using it for dressing. You could use the same method with other gluten-free breads (commercial or homemade). -------------------------------------------------- Cornstarch is what my mother always used for thickening gravy, and you can also use rice flour, arrowroot, or Instant Clear Jel, to mention a few alternatives. Instant Clear Jel (available from King Arthur and larger amounts available on-line - I buy it in #10 cans) is a modified corn starch that is popular with pie bakers. (Note: Do not use the instant version for canning of pie fillings because it is designed for heating only the one time which is when the pie is actually baked - use regular Clear Jel for canning). Features and Benefits: INSTANT CLEAR JEL will begin to swell or thicken as soon as it is added to water, milk or juices; it will impart a smooth, short texture when fully hydrated. The viscosity will increase slightly upon heating. It has excellent heat and acid resistance and can be used in acid containing foods and in those applications where heating is required. INSTANT CLEARJEL also has good cold temperature storage stability making it particularly well suited for refrigerated and frozen foods. 1 T. cornstarch = 1 1/2 T. Instant Clear Jel 2 T. flour or tapioca = 1 T. Instant Clear Jel Not all thickeners work the same. Some break when cooked too long, some are poor at gel formation, not all of them freeze well, or don't reheat well. Different thickeners work for different food applications, so 2 or 3 gluten-free thickeners may be necessary for different uses. For every 2 tablespoons of flour used as a thickener use: -1 T. cornstarch -2-1/2 t. arrowroot -1 T. tapioca (quick cooking, granulated) -1 T. potato starch -2-1/2 t. rice flour or rice starch --------------------------------------------------- I've been experimenting with a recipe I found on-line for "One Minute Muffins" and I thought it might also work for the bread substitute in dressing (cubed and toasted) but haven't tried it yet. Our daughter (the work-out warrior in the family) was looking for a low-carb, high-protein, bread substitute she could make at home without a lot of time and expense, and this recipe has worked well for her for a lot of applications (burger buns, toast, grilled sandwiches, bread pudding, etc. - and it's also gluten-free. One Minute Muffin 1/4 c. almond flour 2 T. golden flaxmeal (we also like to substitute the flaxmeal with 2 T. hi-maize resistant starch or 2 T. unflavored whey protein isolate) pinch of salt 1/2 t. baking powder 1/2 T. unsalted butter 1 large egg 1. Melt butter in a 4-1/2-inch ramekin. 2. Whisk egg then slowly drizzle in the melted butter. 3. To the egg and butter add almond flour, flaxseed meal and salt. Mix well with a spoon. 4. Sprinkle with baking powder and mix one more time. 5. Spoon into ramekin and microwave for one minute. 6. Remove from microwave with dish towel and invert onto a cooling rack. 7. Split in half and toast. (I get 3 thin slices from each "muffin". NOTE: If you don't like eggs, you might not like this bread substitute because it has an eggy flavor. If you spread peanut butter on the toasted slices, you won't notice the eggy flavor. Options: This morning I made the recipe but I used the batter to make 2 small sticky pecan rolls in 3-1/2-inch ramekins. I melted the butter between the ramekins and made the recipe for the batter (using whey protein isolate). In the bottom of each ramekin I added 1/2-t. of palm sugar nectar (honey or agave nectar would also work) and a light sprinkle of palm sugar (brown or white sugar could be used), cinnamon and chopped pecans. Divided the batter between the two ramekins, microwaved for 45-seconds. Hubby approved! A lot of low-carb foods are also gluten-free, and this recipe is a good example. -Grainlady
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Please, let me know how your bread turned out. Because I make so many breads to sell weekly I buy my flours at a nearby co-op in bulk - like 25# and 50# bags, xanthan by the ounce, fresh baking powder, almond meal, dry milk powder, and yeast in bulk, plus dried fruit, chocolate, nuts and honey, etc. They do offer on-line sales, you don't have to be a member to order, no minimums, and have thousands of products. The Grain Mill Grocery Cooperative www.grainmill.com; you can pick up in Wake Forest NC or Myerstown PA, or have it delivered to you. You may want to check locally for food co-ops or call your County Extension Agent. You might be surprised to find one quite close to you. Another on-line store I like is Barry Farm Foods (www.barryfarm.com). You can buy some of their products on Amazon but going to their website to order is less expensive and much more comprehensive. You can buy a huge variety of flours in 1# or discounted 5# bags but they also have an abundance of cooking and baking ingredients, and all gluten free things are clearly marked and verified. When you buy cornstarch locally check the price per pound. The fancy yellow plastic packaged containers cost $1.59 to $2.39 per pound - for the same stuff as the plain white box off brand box for $1 at my local grocery store. It pays to check prices on everything gluten free because it is a "fad" so a lot of places have inflated their prices. I'd be cautious buying from stores like Trader Joe's, Fresh Market, and Whole Foods. Yes, the things are available but I find prices quite high relatively, so even if I buy on-line and pay shipping it's cheaper, especially if you buy in larger quantities than the little 22 ounce pre-packaged bags. GF flours keep a very long time, unlike wheat flour, so buying in bulk saves you money, and you know you are going to use it in the near future. A little advice for storage - buy some good food-grade storage containers for your bulk flours. The disposable Glad, Rubbermaid, Zip-lock, Hefty bags and boxes, even plastic wrap and freezer boxes breathe. Pantry pests can get in along with oxygen that degrades them quickly. Containers that are rigid plastic, or glass, that are noted as air-lock and/or spill proof are best - Snapware, Glasslock, Pyrex, Cambro, even my favorite - Mason jars. For big quantities I use food grade 5 and 7 gallon buckets with very tight lids from the restaurant supply store, where you can also buy good smaller storage containers. Never use your vacuum sealer bags to store flours or other loose ingredients - they make them taste and smell funny. Using the sealer on Mason jars is a better option to remove the air in the jar. Nancy
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bons
14 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
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Terri_PacNW
14 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
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Terri_PacNW
14 years ago
last modified: 9 years ago
We were posting at the same time!
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grainlady_ks
14 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
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lakemayor
Original Author
14 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.
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Terri_PacNW
14 years ago
last modified: 9 years ago
Yes Almond flour is gluten free..
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patti43
14 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.
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Terri_PacNW
14 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..
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lakemayor
Original Author
14 years ago
last modified: 9 years ago
Oh, I love that! I love cream cheese!!!!!
0

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