Search This Blog

Thursday, February 25, 2010

Some Gluten-Free Recipes

Now that I have shared what my favorite "flours" are, it's time to share a couple of recipes that use those gluten-free flours! :~)

The first recipe is for a Gluten-Free, Wheat-Free All-Purpose "Flour". In a general sense, you can use it in place of regular all-purpose flour, cup for cup. However, be aware that, unless the flour is not an integral part of a recipe (i.e. if it is more than just for thickening purposes, or more than 1/2-1 c.), there is more to converting a recipe to gluten-free than just the flour itself. But for now, here is the gluten-free flour mix ... and another delicious gluten-free recipe to use it in!

Wheat-Free (Gluten-Free) All-Purpose Flour #2
(I have another recipe that I use less frequently that I call Wheat-Free (Gluten-Free) All-Purpose Flour #1)
1 c. brown rice flour
1 c. white rice flour
2/3 c. potato starch
1/3 c. tapioca flour
1 1/2 tsp xanthan gum

Makes 3 c. of gluten-free flour mix. You can make a larger batch if you want to, and store it in an air-tight container to be used as-needed.

Gluten-Free New Zealand Cheese Scones
3 c. Wheat-Free (Gluten-Free) All-Purpose flour Mix #2
1 1/4 tsp. xanthan gum
2 Tbs. baking powder
1/4 tsp. salt
1/8-1/4 tsp cayenne pepper
1 Tbs. sugar

Mix above ingredients in a medium bowl. Add 6 Tbs. butter and thoroughly "rub in" butter with hands (or you can cut it in using a pastry blender) until mixture is crumbly.

Add 1 c. grated cheddar cheese

Mix in:
1 1/2 c. milk
1 egg

The result should be a very moist, but not sloppy, dough. You may add an additional 1/4 c. of milk if necessary. Sprinkle a thin layer of cornstarch on a countertop and “push” the dough with your hands into a rectangle. It should be roughly 1 ½” thick. Cut the dough into 16 squares—4 rows by 4 rows. (The squares don’t have to be perfectly the same size, just roughly). Place them on a greased cookie sheet (or one lined with a silicone mat) and then top each square with a slice of cheddar cheese. Bake at 450 degrees for 11-14 min—or until not doughy in the center, but not dried out either. These are best served HOT with butter!

Saturday, February 13, 2010

My Favorite Gluten-Free Flours

When I first started gluten-free baking, I was overwhelmed by the many different "flours" available, and my shelves quickly became cluttered, while my pocketbook became more compact. As I experimented and baked, however, I quickly narrowed my hordes of gluten-free "flours" down to about a half-dozen of my favorite ones.

Cornstarch: (also referred to as Cornstarch Flour) Inexpensive and widely available, this has become one of my staple gluten-free flours. It is available in the baking aisle of any supermarket. Combined with other gluten-free flours, cornstarch helps baked goods bind better and lightens the finished product.

Potato Starch: (also called Potato Starch Flour--but not to be confused with Potato Flour, which is heavier and has a more distinct taste) This flour can be a little more challenging to find (click here to buy it online), but it is also quite reasonably priced and it adds moistness to baked goods and gives them a light, airy texture. It also helps gluten-free breads to rise higher.

Rice Flours: Rice flour is probably the most common flour used in gluten-free baking. There are three different rice flours, each with its own distinct properties:

  • White Rice Flour has the least flavor and nutrient value of any of the rice flours. If used on its own, it produces a gritty, crumbly baked good that dries out quickly. However, when combined with more starchy gluten-free flours such as potato starch, cornstarch and/or tapioca starch, it works well and is quite economical. Because it does not have much flavor of its own, it can easily be added to cookies and cakes.

  • Brown Rice Flour is slightly more expensive than plain White Rice Flour, however, it has added nutrients and a pleasant nutty taste. I prefer Brown Rice Flour over White Rice Flour, although I sometimes combine them both to cut down on cost, or when I want a more subtle flavor. Brown Rice Flour, like White Rice Flour, should be combined with a more starchy gluten-free flour such as potato starch, cornstarch and/or tapioca starch. (You can purchase Brown Rice Flour here)
  • Sweet Rice Flour comes from short grain rice (also called sticky rice) and contains more starch than either Brown or White Rice Flour. Because of this Sweet Rice Flour is an excellent choice in gluten-free baking for tender pies and cakes. It has the ability to smooth the gritty taste that is common in gluten-free baked goods. It is also good for dusting pans or fingers for easier handling of sticky doughs. (You can purchase Sweet Rice Flour here)

Tapioca Starch Flour: (also called Tapioca Flour) Lightens baked goods and gives them a slightly sweet, chewy texture, more like that of wheat flour baked goods. It is usually combined with White or Brown Rice Flour. (You can purchase Tapioca Starch Flour here)

And last, but definitely not least, is Xanthan Gum. Although Xanthan Gum is not technically a gluten-free "flour", it is a very necessary element in gluten-free baking. Xanthan Gum is, in fact, the gluten-free substitute for gluten, and without it gluten-free baked goods will be crumbly, dense "bricks." Guar Gum and Unflavored Gelatin also serve similar purposes, but in my testing, Xanthan Gum has quickly become my favorite. (You can purchase Xanthan Gum here)

Although I still have on hand a few other gluten-free flours for "special" recipes, the majority of my gluten-free baking is done with these flours, making my shelves much less cluttered, and my pocketbook much more balanced.

Thursday, February 4, 2010

Welcome!

Welcome to Jackie's Gluten-Free Blog!

About 6 months ago, my father-in-law was diagnosed as gluten, wheat and yeast intolerant. When I married my husband, I became the baker and "dough girl" of the family, and my father-in-law was one of the chief lovers of my baked goods: sticky sweet cinnamon rolls, rich gooey cakes, and fresh-baked rolls and breads--all, of course, laden with the forbidden wheat, gluten and yeast. Unwilling to give up the joy of producing baked goods that my father-in-law could enjoy, I started on a journey to learn about gluten-free baking and "flours." It seemed an overwhelming task at first, and there was a time when, discouraged by the "heavy-bricks" and "barn-feed" I was producing, I was tempted to give up and just buy store-bought mixes. But the high cost of store-bought gluten-free mixes, combined with the limited variety they offered, along with being somewhat of a "kitchen chemist," spurred me on to pursue an understanding of exactly how gluten-free "flours" worked.

While I am still on that learning journey, I can joyously share that my gluten-free "barn-feed" has in many cases become so delicious that my husband (who has no problems with gluten) will often choose the gluten-free desserts and breads over the regular ones.

On this forum I hope to share some of the tips that I have learned that have made my gluten-free baking successful, as well as give technical details about different gluten-free flours, and share some of our favorite gluten-free recipes. It is my hope also that others will join in and contribute what they have learned--and even some of their ongoing questions--so that this forum can be a learning-aid for us all.

Whether you are at the beginning of your gluten-free journey, or whether you have had years' experience in this arena, I wish you Happy Gluten-Free Baking!

Jackie Ladomato, author of Jackie's Gluten-Free Blog and owner of http://www.naturalsuppliesonline.com/ (which also offers a selection of gluten-free baking products for sale)