Gluten Free Cooking...

[wimpy]

Anyone interested in some excellent gluten free recipes? Both cooking and baking.

[Primetyme199]

Sure.

[wimpy]

Sure.

Just curious Prime, do you know someone who isn't supposed to eat gluten? This includes wheat, barley and rye. My son has Celiac disease and my wife is always experimenting with different ingredients and recipes. It's difficult to find foods that taste very good when ingredients that don't contain gluten are substituted. She has basically found very good options to replace the normal ingredients that contain gluten.

[Primetyme199]

My wife is having major problems with her Gall Bladder and is starting a Gluten free diet.

[wimpy]

It is really hard to find decent and affordable flour mixes. My oldest son used this flour mix in his Foods class, and his teacher was impressed with the results. This mix can be substituted in any recipe calling for all-pupose flour. We use it for muffins, cookies, banana bread, pumpkin bread. Out of all the experimenting, this is by far the best substitute my wife found. It works great.

Gluten Free Flour mix:

2 1/4 C Brown Rice Flour (or 1/2 Brown Rice & 1/2 White Rice, or 1/2 Sorghum Flour & 1/2 White Rice)
3/4 C Sweet Rice Flour
1/3 C Corn Starch
1/4 C Potato Starch
2/3 C Tapioca Starch
2 t Xanthan Gum

Sweet rice flour, tapioca starch, white rice flour, and sometimes corn and potato starch can be found at Asian markets for much lower prices than the typical grocery stores. Using the finely ground white rice flour from the Asian markets will cut down on the grittiness assiociated with brown rice flour. It sounds like a lot of ingredients, but it does work really well. We mix in it double batches and store it in a large tupperware container.

[wimpy]

How about regular bread?

Regular bread is supposed to be the most difficult to overcome in the world of gluten free baking. Here's a the best homemade bread option she has found. It's a flat bread and works well for sandwiches. It makes the best BLT'S we've EVER had! Also, this bread is kid friendly. That says a lot.

Ingredients

1 cup fine brown rice flour (we use 1/2 c brown rice & 1/2 cup white rice flour)
1/2 cup tapioca starch
2 Tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
1/2 teaspoon salt
3/4 c. water
1 teaspoon cider vinegar
2 Tablespoons EVOO (Extra Virgin Olive Oil)
2 eggs

Directions

1.Mix together all dry ingredients (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
2.In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
3.Slowly add dry ingredients to well blended wet ingredients.
4.Beat on medium/medium high speed for 4 minutes.
5.Spray a jelly roll pan with cooking spray, also spray spatula and your hands if needed.
6.Scrap dough onto oiled pan and press as thinly as possible. (fill pan)
7.Using a fork, tap indentations across the entire dough.
8.Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
9.Preheat oven to 425F.
10.Bake for 11-15 minutes or until the top is slightly browned.
11.It will come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.
12.Cut into large pieces to use as a folded sandwich bread

NOTE: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility. Don't refrigerate or it will lose its flexibility. It can be frozen and reheated with good results.

[wimpy]

A more convenience option for bread is one at the store. We've tried many different store brought breads and they lack in numerous ways. Moisture, texture and taste. We have found one that works well. The brand name is "Udi's". They sell this bread at some 'Trader Joe's' and other health foods store but here is a link that will help locate where its sold.

http://udisglutenfree.com/stores

[Primetyme199]

Thanks.

[wimpy]

For pancakes and waffles she uses a store bought mix called 'Pamela's Baking and Pancake Mix'. We think this tastes better then any regular pancake mix. You can buy it on-line or find it at various local stores.

[wimpy]

Thanks.

Not a problem. More and more people are having to change to a gluten free diet. It can be very difficult to make this change.

Baking is a major issue because of the wheat that is in the flour most people use. However, gluten is found in many ingredients that most people would never expect. For example, barley malt in BBQ flavorings such as in pork and beans and chips. The barley malt syrup/flavoring is also found in cereals, candy, etc... Some people are so sensitive they really have to be careful to avoid even cross contamination. This can make eating out difficult.

There's a lot of good information on the Internet to learn what foods and ingredients to avoid. You want to be careful to avoid information that is outdated. The key is to continue to research and check product ingredients. We have found they do change. I believe it's because this gluten free diet is fairly new and awareness is growing.

It can seem overwhelming at first but once you start to realize your options it's not nearly as problematic as you may initially think. We've even noticed more restaurants have started to provide gluten free menus.

[LumpyFats]

If you want lower costing flours, you're gonna have to buy them in bulk. You can get quinoa, chickpea, amaranth, etc. flours but it's best to buy them in bulk. I'd shop for it online.