The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gluten Free

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blackjava's picture
blackjava

Gluten Free

Hi

What do I need  for gluten free baking. I am told there is no such thing as gluten free flour. I can get rice flour but don't know what is used in place of gluten to hold it togather.

Any gluten fre recipes would be appreciated. Some thing in the cookie department for now.

 

Thanks

proth5's picture
proth5

I have a friend with gluten allergies and from time to time need to bake gluten free.  It kind of breaks my heart to do it - having devoted so much effort to gluten management, but she tells me the stuff I make is pretty good.

In order to make a flour one usually adds xanthan or guar gum.  There are many sources for these, but I have successfully used Bob's Red Mill.  Pectin (like Sure-gel) can also be used and I have successfully used pectin with rice flour to make tart shells - unfortunately I can't remember the exact mix that I used.

Some people use chestnut flour - but I have not been happy with my results from this flour.  It may work better for you.  Here is a link to a supplier of chestnut flour: http://www.chestnutsonline.com/index.shtml

I am posting a link to a site with a nice recipe for all purpose flour substitute:  http://www.celiac.com/articles/512/1/All-Purpose-Flour-1-Gluten-Free/Page1.html

Bob's Red Mill also markets gluten free all purpose flour - ready blended - and I have used that successfully in standard recipes. They also market mixes which I have not used.

When baking gluten free I have avoided trying to do bread, but have focused more on quick breads, like muffins or cornbread.  I try to put in a lot of other flavors - herbs, chiles, etc - as rice flour blends do not have a lot of taste to them. I always feel like I am doing chemistry, not baking, when I make these things.  But, as I say, my friend enjoys them.

I will never take my ability to digest wheat for granted - I am so thankful that I can still eat my daily wheat bread.

Good luck with baking gluten free!

Mini Oven's picture
Mini Oven

Go back to the Home page and scroll down the page to IN THE NEWS. There is a recipe for gluten free bread.

Mini O

NeomaDenise's picture
NeomaDenise

Peanut butter cookies

NO FLOUR PEANUT BUTTER COOKIES

1 cup smooth peanut butter
1 cup granulated sugar
1 whole egg

In a medium bowl with a wooden spoon, beat peanut butter until it becomes slightly creamier. Add sugar and mix well. Finally, add the whole egg and mix.

When well blended, drop by spoonfuls onto a greased cookie sheet or spray with cooking spray to prevent from sticking.

Bake at 350°F degrees for about 12-15 minutes or until you see them golden brown at the bottom.

Makes about 12 cookies. You can double the recipe.

NeomaDenise's picture
NeomaDenise

Easy Coconut Macaroons Recipe

Ingredients

3 large egg whites
1/2 teaspoon vanilla or almond extract (optional)
1 1/2 cup powdered sugar
1 1/2 cups sweetened flaked coconut (or more as needed)

Directions

Let the eggs sit on the counter for about an hour before separating. Prepare a baking sheet by greasing it very well. Preheat the oven to 350 degrees.

1. Place the egg whites in a medium bowl and starting at low speed, beat the egg whites until they begin to foam. As the foam continues to build, you can turn the speed to medium and then high. Beat until the foam forms stiff, glossy peaks. Add the extract as desired.
2. With a spatula, fold in the powdered sugar and nuts until just combined. Fold both in together to minimize the handling of the batter.
3. Spoon the batter onto the pan in rounded mounds. The batter should be of a consistency that a spoonful will stand as a mound 3/4-inch high on the pan. If the batter is too thin and tries to run, add more coconut. If the last few cookies are too thin, add more coconut again.
4. Bake for 15 minutes for small- to medium-sized cookies, 18 minutes for larger cookies, or until the cookies are a light brown color.
5. Immediately remove the cookies with a thin metal spatula by slipping the edge of the spatula under the edge of the cookie and sawing back and forth. Cool on wire racks.

Easy Coconut and Walnut Macaroons Recipe

Ingredients

3 large egg whites
1/2 teaspoon vanilla or almond extract (optional)
1 1/2 cup powdered sugar
3/4 cups chopped walnuts
3/4 cups sweetened flaked coconut (or more as needed

Directions

Let the eggs sit on the counter for about an hour before separating. Prepare a baking sheet by greasing it very well. Preheat the oven to 350 degrees.

1. Place the eggs whites in a medium bowl and starting at low speed, beat the egg whites until they begin to foam. As the foam continues to build, you can turn the speed to medium and then high. Beat until the foam forms stiff, glossy peaks. Add the extract as desired.
2. With a spatula, fold in the powdered sugar and nuts until just combined. Fold both in together to minimize the handling of the batter.
3. Spoon the batter onto the pan in rounded mounds. The batter should be of a consistency that a spoonful will stand as a mound 3/4-inch high on the pan. If the batter is too thin and tries to run, add more coconut. If the last few cookies are too thin, add more coconut again.
4. Bake for 15 minutes for small to medium-sized cookies, 18 minutes for larger cookies, or until the cookies are a light brown color.
5. Immediately remove the cookies with a thin metal spatula by slipping the edge of the spatula under the edge of the cookie and sawi00ng back and forth 6. Cool on wire racks.

 

Easy Chocolate Macaroons Recipe

Ingredients

3 large egg whites
1/2 teaspoon vanilla or almond extract (optional)
1 1/2 cup powdered sugar
1/3 cup cocoa
3/4 cups chopped walnuts
3/4 cups sweetened flaked coconut (or more as needed)

Directions

Let the eggs sit on the counter for about an hour before separating. Prepare a baking sheet greasing it very well. Preheat the oven to 350 degrees.

1. Place the eggs whites in a medium bowl and starting at low speed, beat the egg whites until they begin to foam. As the foam continues to build, you can turn the speed to medium and then high. Beat until the foam forms stiff, glossy peaks. Add the extract as desired.
2. With a spatula, fold in the powdered sugar, cocoa, nuts, and coconut until just combined. Fold both in together to minimize the handling of the batter.
3. Spoon the batter onto the pan in rounded mounds. The batter should be of a consistency that a spoonful will stand as a mound 3/4-inch high on the pan. If the batter is too thin and tries to run, add more coconut. If the last few cookies are too thin, add more coconut again.
4. Bake for 15 minutes for small to medium-sized cookies, 18 minutes for larger cookies, or until the cookies are a light brown color.
5. Immediately remove the cookies with a thin metal spatula by slipping the edge of the spatula under the edge of the cookie and sawing back and forth . Cool on wire racks.

Baker’s Notes:

1. Egg white foams have more volume if whipped at room temperature.
2. Use a metal, glass, or ceramic bowl to beat egg whites in. Sometimes minuscule fat particles caught in the softer plastic bowls can cause the foam to fail.
3. Make sure that there is no yolk in the egg whites. Even a little fat from the yolk will cause the foam to fail.
4. Once the foam has been whipped to a maximum volume, fold in the sugar and nuts with a spatula turning the mixture as little as possible.
5. For more uniform cookies, the meringue can be piped with a pastry bag.
6. Granulated sugar can be used in the meringue. Since there is no cornstarch in the granulated sugar as there is in the powdered sugar, you may need to use more coconut to absorb the moisture. Granulated sugar makes for a shinier finish on the cookies. A stiffer, drier foam will also lend to a shinier finish.

NeomaDenise's picture
NeomaDenise

Rice crispy squares have no gluten

blackjava's picture
blackjava

Thanks

 

I have a couple of recipes very similar to these.

gbramwell's picture
gbramwell

Hopefully I can be of a bit of help here. My dad and little brother are both allergic to gluten, so I've spent a decent amount of time trying to find ways to do without.

Most gluten free recipes are made better through use of a flour blend. There's a couple in particular that we've used before:

Flour Blend 1
3 C sorghum flour
3 C potato starch
2 C tapioca flour
1 C garfava flour (blend of garbanzo and fava bean flour)

Flour Blend 2
2 parts rice flour
2/3 parts potato starch
1/3 part tapioca flour

We use these flour blends in a variety of different recipes, from cookies to cakes to noodles to whatever. Different applications call for slightly different blends, as each flour has certain properties it can add to a recipe. As far as actual recipes, Carol Fenster's books are quite helpful. I can also compile some of the research my parents have done into gluten-free cooking if you're interested - let me know and we can get in touch. Here's our chocolate chip cookie recipe in the meantime, hopefully it's of help.

Gluten Free Chocolate Chip Cookies

1/4 C butter or margarine, softened
3/4 C brown sugar
1/3 C sugar
2 tsp vanilla
1 egg
3/4 C garbanzo/fava bean flour
1/2 C tapioca flour
1/4 C potato starch
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
1 1/2 C chocolate chips

Preheat oven to 350. Cream butter, brown sugar, sugar, and vanilla in mixer bowl. Beat in egg. In separate bowl, mix dry ingredients. Beat dry ingredients into egg mixture on low speed until incorporated. Dough will be somewhat stiff. Stir in chocolate chips. Drop by tablespoons onto nonstick cookie sheet lined with parchment paper or sprayed with cooking spray. Bake 10-12 minutes or until cookies are lightly puffed and slightly browned. Cool on cooling rack. Store in airtight container.

katechan's picture
katechan

Hello =)

I know gluten-free baking can be a challenge at first, but you will soon find that the variety of flours and creative ideas that gluten free bakers use will actually make things more versatile.

There are several flour blends that people use to replace "regular flour". Since the base may be something like the rice flour you mention, you must also incorporate some kind of starch and xanthan gum or guar gum to create the "stick" that replaces gluten.

There are many blends out there - most are based in either RICE or BEAN or Sorghum and have varying levels of starches and xanthan gum OR guar gum. While these blends work GREAT as 1:1 substitutions for cookies, muffins, etc, most gluten free bread recipes will call for the differing flours individually rather than as a blend.

You can find some great blends and baking ideas from the Gluten-Free blogger world. Here are a few links to get you started:

GlutenFreeGobsmacked (my blog):

http://www.glutenfreegobsmacked.com

I have a list of the ingredients for a basic flour blend under the "My GF Flour Blend" tab. There is also a "Recipes" tab under which you can find recipes for gluten-free croissants, pita bread, muffins, sandwich bread, pancakes, etc. And more links to more Gluten-Free bloggers - who are amazing!

Here are a couple to know:

GlutenFreeMommy: Natalie has some fabulous breads and great menu ideas too. Her MIllet sandwich bread is fantastic. =)

http://www.glutenfreemommy.com

GlutenFreeGirl: Shauna is probably the most recognized GF Blogger. She's published a book about her experiences going gluten-free after being diagnosed with Celiac Sprue. She's got a great eye and a foodie's heart.

http://glutenfreegirl.blogspot.com

 

Really - there are dozens of Gluten Free Bloggers who all have FANTASTIC ideas and are a wonderful community. 99% of us blog our recipes to help build a stronger Gluten-Free community and share out what we have learned. We all had to start someplace - and many of us got help online from the very community members we know call Blogger-Buddies. :)

I hope this helps!

-Kate

Marni's picture
Marni

I don't have a recipe handy- but my mother makes a sponge cake using only potato starch for a relative who can't have gluten.  You can probably google search "potato starch sponge cake"  I've had the cake- it's good!

Marni