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, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
- 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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