Cooking Tips #3 (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
- Xanthan gum can be substituted for guar gum.
- Rice bran can be substituted for rice polish.
- Sweet rice is a rice that is low (10 to 18 percent) in the starch compound called amylose.
- White rice can NOT be substituted for sweet rice (it is not sticky enough ).
- Tapioca flour works roughly the as tapioca starch.
- GF breads should be beaten by hand with a wooden spoon or spatula. A whisk doesnt work - the batter should be a bit too thick for this. The mix master over-beats them and they get too fine a texture and tend to fall. I believe this is what happens in bread machines.
- If you put 1 ½ tsp. of Cream of Tartar and 1 tsp. of baking soda in for two loaves, they do not interfere with the yeast but help the bread to rise and keep it up during baking.
- Limit the use of potato, bean, arrowroot and tapioca flour to about 25 % maximum. If the bread is sticky when baked, cut these flours down further.
Gluten Free All-purpose Flour (mix well):
1 ½ cups Sweet Rice Flour
1 cup Tapioca Starch Flour
1 cup Rice Polish
1 tablespoon Guar Gum
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