Yes, I know that by the title of this post, you are already expecting me to be an expert at this. I want to start with an immediate disclaimer:
I still consider myself very much a novice at baking gluten free. However, in the past couple of months some of my very best friends have needed to get off gluten for various health reasons and I find myself sharing the tips that I have learned over the last 3 or 4 years. All of you who have been cooking gluten free for years, probably won’t find this post all that exciting. However, I would love for you to chime in the comments with tips that you have learned!
Experts and novices alike – Please Share!! 🙂
Gluten Free Recipes
Is it just me, or do you feel the same? I have found that many (not all) of the gluten free recipes out there don’t taste very good. They are dry, crumbly, flat and certainly lack in the flavor department. Perhaps it’s because I know what I’m missing.
When I first started cooking gluten free, due to Lyme disease, I failed miserably. The things that came out of my kitchen weren’t even edible! It was awful. And that should be written in all CAPS!
But then I started researching and learning more and more, playing around with different flours and trying different techniques. It wasn’t long before I started converting my family favorites to gluten free. Hurray!
Now, I wasn’t missing a thing! In fact, I found that I like my gluten free versions even better. I’ll admit that Bob’s Red Mill All-Purpose Flour saved the day. It seems to the be perfect blend for me to substitute in the family favorites.
The second thing is xanthan gum. But you have to know when to use it and how much. Especially when you’re converting recipes that were never intended to be gluten free to begin with.
So, today I want to share my tips. (yes, experts, you can giggle behind your hand about now) 🙂
When converting any family favorite recipe, with the exclusion of yeast breads, here is what I do:
- I substitute the flour for the All Purpose Gluten Free Flour.
- If the recipe calls for baking soda only, I do not add anything extra. I just make the recipes as it says.
- If the recipes calls for baking powder, I will add xanthan gum to the mix in addition the baking powder.
How much? Well, it depends on the recipe. Here’s a good rule of thumb:
- Cookies – 1/4 tsp xanthan gum per cup of flour
- Cakes – 1/2 tsp xanthan gum per cup of flour
- Muffins and Quick breads – 1/4 tsp xanthan gum per cup of flour
- Yeast breads – you are on your own! I haven’t gotten that far yet. 🙂
I have tried several gluten free cookbooks over the last several years as well, but was disappointed in most all of them. However, last year I got this one.
So far, it’s my all time favorite. I have made many recipes out of it and none of them have flopped. (Click on the image to see more about the book)
Do you have a favorite gluten free cookbook? Please share in the comments below!
Here are just a few of my favorite family recipes that I have converted to Gluten Free.
I have many more and will be happy to share some if you let me what you’re interested in baking. 🙂
Gluten Free Bread Making
Do any of you have any tips on this? I would love to know! I made gluten free pizza dough from the cookbook above and it was perfect! I have yet to try bread from scratch.
Please share, I couldn’t possibly be the only one wanting to know!
And if you are wanting a recipe for a specific baked good, post your request below.
And just because, here’s a picture of the cows grazing in the Spring Rain at one of our rental farms. 🙂