A few weeks ago, I had a request for some gluten-free recipes. For those of you that don’t know, a gluten-free diet is one which excludes gluten. So, what is gluten and where is this gluten found? Gluten is a protein found in wheat, barley and rye. It can also be found in spelt and kamut. Gluten is also a food additive called dextrin. Dextrin is used to thicken or stabilize food products. Many people cannot tolerate this gluten so they must have a gluten-free diet. Many people who are gluten-free would like to continue using their old recipes but need to know how to convert those recipes to gluten-free recipes. Here are some tips that I think will help you to do that.
These tips come from the blog, glutenright.com
◊ Double the baking powder – as the gluten based recipe directs.
◊ Add xanthan gum – Use ¼ tsp of xanthan gum per cup of flour to recipes such as cake, cookies and muffins to help gluten free recipes rise well and stick together.
◊ Add xanthan gum last – After all other ingredients are mixed together.
◊ Limit stirring – of xanthan gum to 5-6 strokes.
◊ Replace baking soda – with baking powder in recipes without vinegar.
◊ Use gluten free all purpose flour mix – Replace traditional flour with a gluten free all purpose flour mix. This can be found in the health food section of many grocery stores. You can also make your own flour mix. See below.
◊ Follow directions – Keep pan preparation, baking temperature and time as recipe directs.
Be sure to use butter, milk and eggs at room temperature – If the butter is too hot, it may cook the eggs. If the milk and eggs are too cold, then the butter may solidify. A quick option is to substitute canola oil for butter.
Here is a link to making your own flour mix.
I am also including a recipe from from the same website, gluten-free goddess for zucchini bread.
Gluten-Free Goddess Zucchini Bread
1 rounded cup of fresh, grated zucchini (I partially peel my zukes, in stripes)
1 cup sorghum flour
1/2 cup tapioca starch (or tapioca flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
2 teaspoons cinnamon
1 cup brown sugar
1/3 cup light olive oil or coconut oil
2 free-range organic egg whites, beaten or egg replacer (1/4 cup liquid)
1/4 cup coconut milk
1 teaspoon fresh lemon or orange juice
1 tablespoon bourbon vanilla
1/3 cup chopped walnuts or pecans
Cook time: 1 hour
Yield: 1 9-inch loaf
Another website/blog that has some very good gluten-free recipes is gluten free girl http://glutenfreegirl.com/ This website has recipes and other links that can help you live gluten-free.
And of course you can visit the Cooking Neighborhood here at the library for gluten-free cookbooks that have some tasty recipes too.
So, for those of you that need to use gluten-free recipes, check out the blogs that I have mentioned or come in to the library and check the Cooking Neighborhood for all of your cooking needs. Happy Cooking!!