Substitutes and suggestions for gluten free living #1

Yield: 1 servings

Measure Ingredient
\N \N Coarser meals and gluten free or wheat free flours need more leavening.
\N \N * * * * * * * * * * * * * *
\N \N It is advisable to use 2-1/2 tsp of baking powder to each cup of coarse flour.

Never use soy flour alone; always use it in combination with another flour. When using gluten free flour especially, let the dough sit for ½ to 1 hour or overnight in the refrigerator. This softens it and produces a better finished product. Look for recipes which use a small amount of wheat flour in combination with another type of flour, such as cornmeal or oatmeal. It is easier then to substitute another flour for the wheat flour. To avoid graininess in rice flour and cornmeal, mix with the liquid in recipes, bring to a boil and cool before mixing with other ingredients.

Recipes calling for cake flours are especially adaptable since they usually do not depend upon gluten for their structure. If using celimix, try substituting ½ cup arrowroot flour or ½ cup buckwheat flour in place of ½ cup of the mix, then just use the recipe as per package directions. This makes a less crumbly loaf.

Keep non wheat baked products in the refrigerator to lessen crumbliness. Some cookie and cake recipes can take unsifted rice flour substituted directly into the recipe. To make rice flour cakes more moist add a synthetic whipped cream powder to the dry ingredients and increase the liquid until the batter is 'wet' enough.

Use gelatin as a binder in breads. It works well in rice flour recipes. Soften the gelatin in half the water the recipe calls for, then heat it just enough to dissolve the gelatin. Then add the gelatin mixture to the rest of the liquid and finish the recipe. Fill the smaller (neck) end of your turkey with stuffing made from allergen-free bread for the allergic member of the household.

Binder for meat loaf and meat patties can be made of rice flour, or 1 cup puffed rice to 1 pound of ground meat, or an egg, or instant mashed potatoes. Recipes not containing wheat need long, slow baking, expecially if egg and milk are not used.

Origin: The Allergy Cookbook. Shared by: Sharon Stevens, July/95.

Submitted By SHARON STEVENS On 7-03-95

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