If you have to get gluten out of your diet it may seem that the world of food is cut-off to you. The fact is, gluten free recipes encompass a wide variety of foods. Though in the supermarket these may cost more, they are also easy to make at home. Simply change a few things and expect a slightly different outcome.
For example, with an expanding market of celiac and wheat sensitive individuals, choice has expanded tremendously. Several flours can be exchanged for the regular white or whole wheat sort: tapioca, rice, chick pea and potato are just some. The resulting product may have a heavier or more coarse texture than its wheat-based cousin, but if you can adjust and also experiment, you will either get used to the change or find ways to mitigate it.
Certain recipes are okay just as they are, even some cakes. In fact, certain recipes were never meant to flour. These cakes contain plenty of eggs for bulk plus more butter and often chocolate. All of their components hold the final product together and give it a dense, rich quality.
For pancakes, just remember the lift. Baking powder is your ally in this, but always read the labels for an appropriate product as some contain gluten. Combine this with preferred flavorings, sugar, milk and alternative flours plus guar or xanthum gum for binding. When topping these for breakfast just check ingredients in sauces and spreads.
Cookies and brownies are ideal for gluten-free cooking. Often a heavier quality is required. The added crunch of a coarse flour simply adds to that of nuts or coconut of a trail mix variety for example. Baking soda may be required but no other rising agent.
When mixing batter for muffins, consider some of the options that give you a fine finished quality that does not fall flat. For one thing, mix baking powder with plain yogurt before adding these to the wet ingredients. They will bubble, and those bubbles give lift to your baking. Another option is to curdle milk by added a teaspoon of lemon juice and then adding your baking powder. Combine as you would in any recipe, with sugars, oil and eggs.
To the dry ingredients add your gum with spices and so on. To cut-down on the amount of alternative flours with their unusual textures, replace flour with a certain amount of cocoa powder or oat bran. Be sure the bran is not wheat bran. Oats also work well in some recipes. Stir in flour, then fold all together. Let everything sit for a little while to let the dry absorb the wet, improving the final outcome baked at 375 for about twenty minutes.
gluten free bread recipes For pancakes, just remember the lift. When mixing batter for muffins, consider some of the options that give you a fine finished quality that does not fall flat. These cakes contain plenty of eggs for bulk plus more butter and often chocolate.
Posted under Allergies
This post was written by Charlie Monaghan Carter on February 24, 2011