Discussions about gluten-free baking and cooking. http://www.celiac.com/gluten-free/index.php Fri, 20 Nov 2009 18:28:37 -0800 60 http://www.celiac.com/gluten-free/index.php?showtopic=63928
I tried Trader Joe's gluten-free gravy last year, and thought it was disgusting.]]> Thu, 19 Nov 2009 11:23:12 -0800 http://www.celiac.com/gluten-free/index.php?showtopic=63928 http://www.celiac.com/gluten-free/index.php?showtopic=63927 Is it cup for cup?]]> Thu, 19 Nov 2009 11:17:09 -0800 http://www.celiac.com/gluten-free/index.php?showtopic=63927 http://www.celiac.com/gluten-free/index.php?showtopic=63924
I need cheap to make recipes/boxed food to make for Thanksgiving. Everything at my family's TG will contain gluten, so I need to make something that I can eat, and still feel like I am eating a TG dinner.

Any ideas?

I am already making gluten-free oatmeal raisen cookies, and possibly a gluten-free apple crisp.

]]> Thu, 19 Nov 2009 08:59:41 -0800 http://www.celiac.com/gluten-free/index.php?showtopic=63924 http://www.celiac.com/gluten-free/index.php?showtopic=63920
It definitly wasnt a disaster and my mom even like them......just want to improve on it. here's a pic
My first attempt at rolls]]> Thu, 19 Nov 2009 05:12:45 -0800 http://www.celiac.com/gluten-free/index.php?showtopic=63920 http://www.celiac.com/gluten-free/index.php?showtopic=63919
Dry Ingredients
1 1/3 c. sorghum flour
2/3 c. white sweet rice flour
1 c. tapioca starch (or Jules Nearly Perfect Flour Blend)
1 Tb. yeast
2 tsp. xanthan gum (or 1½ teaspoons if Jules Nearly Perfect Flour Blend is used)
3/4 tsp. salt
1/3 cup sugar
------------------...----------------------------------------------------------------
1 c. water . (105-115 degrees)
1 Tb. yeast (instant or rapid rise)
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2 eggs
1/3 cup of egg whites (I buy the store bought kind)
1/4 c. oil
1 tsp. Cider vinegar
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Instructions
Preheat oven to 345-350 degrees (dark pans 345)
Measure the warm water into a small bowl and add yeast and whisk to dissolve and let sit for a few minutes.
In a separate bowl, add eggs, egg whites, oil and vinegar and whisk to blend
Measure
your dry ingredients into the large mixing bowl of your mixer and use
the paddle attachment on low to blend the mixture.
Add the eggs, egg, whites, oil, and vinegar AND the yeast/water mixture into your dry ingredients
Beat
with a hand mixer for a full 5-6 minutes....The beating is very
important to add height to your bread. Be careful because the dough
will crawl up the beaters to the mixer.
Transfer to a greased baking bread pan (gluten-free Pam)
I use a 8½" x 4½" x 2¾ “ Chicago Metallic Bread Pan not a 9x5
size...you can find these at Bed and Bath....It makes the bread come up
higher to use the smaller pans
Smooth the top of the dough with a spoon moistened with water to make the surface nice and smooth
Spray plastic wrap with gluten-free non stick spray and gently lay over baking pan
Let rise in a warm place until the dough reaches slightly above the edge of the pan
Place in oven to bake for approximately 42-45 minutes
Note: The top will brown early so cover with foil to prevent over-browning
Internal temperature when the bread is done is 203-205 F by instant thermometer inserted into the center of the loaf
Cool completely before slicing...Slice and store in a ziplock bag in the freezer]]> Thu, 19 Nov 2009 04:41:44 -0800 http://www.celiac.com/gluten-free/index.php?showtopic=63919 http://www.celiac.com/gluten-free/index.php?showtopic=63901 new to this site
Does anyone know a potato starch flour subsitute for bread making!
Our stomache and pocket book will sure be in appreciation.
]]> Wed, 18 Nov 2009 14:06:08 -0800 http://www.celiac.com/gluten-free/index.php?showtopic=63901 http://www.celiac.com/gluten-free/index.php?showtopic=63896 it says to take regular recipe based on wheat based flours and then just sub cup for cup. i tried this in a muffin recipe and it was awful to be quite honest.
i used the recipe and followed it to the best of my ability. my muffins were very flat and they were very mushy in the middle. not like undercooked. but like there was no volume. after letting them cool, i tried to run a knife around the edges and pull them out. the edges came out but the middle of them fell right through. blah

so my question is has anyone had success with this mix? if yes, what did you make as far as baked goods? rolls, a particular muffin recipe, cookies... etc?
i want to make something i can be sure will work next time because i hate wasting flour if i can avoid it. i was so looking forward to betty crocker worthy muffins, with the big domed top and crispy browned sides
*sigh*
any tips or advice welcome!]]> Wed, 18 Nov 2009 11:06:12 -0800 http://www.celiac.com/gluten-free/index.php?showtopic=63896 http://www.celiac.com/gluten-free/index.php?showtopic=63888
This is my first year to cook gluten-free dinner and I was wondering what turkey brands are gluten free and if anyone had suggestions or recipes for gluten-free honey hams. Tia!

Rebecca]]> Wed, 18 Nov 2009 08:13:35 -0800 http://www.celiac.com/gluten-free/index.php?showtopic=63888 http://www.celiac.com/gluten-free/index.php?showtopic=63865
Evie]]> Tue, 17 Nov 2009 13:26:02 -0800 http://www.celiac.com/gluten-free/index.php?showtopic=63865 http://www.celiac.com/gluten-free/index.php?showtopic=63864
I am going to make my first Carrot Cake ever. Gluten Free.

I am not a very good "baker" but I am going to give it a practice run this weekend for a potential thanksgiving day dessert. It is either Apple Crisp or Carrot Cake.

I have the gluten free flour but are the following things gluten free or do I need to seek out a substitute:

confectioner's sugar
corn oil
baking soda
baking powder

]]> Tue, 17 Nov 2009 12:21:52 -0800 http://www.celiac.com/gluten-free/index.php?showtopic=63864 http://www.celiac.com/gluten-free/index.php?showtopic=63844 Is a fresh sweet potato gluten free and does anyone have a good recipe for a sweet potato casserole/dish that would be gluten free, egg free, corn free and preferably instead of using milk I would use "Silk-soy." I am having a hard time finding a recipe on how to cook a regular sweet potato in the oven like a baked potato? I know I probably sound like a dork.]]> Mon, 16 Nov 2009 19:13:02 -0800 http://www.celiac.com/gluten-free/index.php?showtopic=63844 http://www.celiac.com/gluten-free/index.php?showtopic=63842
Low Fat Fudgy Brownies

dry ingredients, whisk and set aside:
3/4 cup gluten-free flour mix (I used sorghum, cornstarch and tapioca)
1/3 cup baking cocoa
1/2 tsp. baking powder
1/4 tsp. xanthan gum
1/4 tsp. salt

chocolate mixture:
2 T. butter
1/4 cup chocolate chips or 2 oz. semisweet chocolate

wet:
1/2 cup white sugar
1/2 cup brown sugar
2 T. lowfat sour cream or yogurt (I used regular sour cream, that's all I had)
1 large egg
1 egg white
1 1/2 tsp. vanilla extract
1 T. chocolate syrup

chocolate chips or chopped nuts, if desired

Preheat oven to 350 degrees.
Line an 8x8" square pan with foil and spray it.
In bowl, melt together in the microwave, the butter and chocolate chips.
Whisk in the wet ingredients.
Whisk in the flour mixture.
Stir in 1/4 to 1/2 cup chocolate chips or nuts if desired.
Spread batter into prepared pan, batter will be thick.
Bake for 22-25 minutes or until toothpick inserted into the center comes out with moist crumbs attached.
Cool brownies in pan.
Lift out with foil and cut (I use a plastic knife).]]> Mon, 16 Nov 2009 17:58:23 -0800 http://www.celiac.com/gluten-free/index.php?showtopic=63842 http://www.celiac.com/gluten-free/index.php?showtopic=63841 There are a few brands in the store that make gluten free cream of mushroom soup in a carton. Wegmans has thier own brand that is also gluten-free. was thinking of just buying this and then adding cornstarch to thicken it. do you think it would work? Mon, 16 Nov 2009 17:58:19 -0800 http://www.celiac.com/gluten-free/index.php?showtopic=63841 http://www.celiac.com/gluten-free/index.php?showtopic=63833 Mon, 16 Nov 2009 14:28:36 -0800 http://www.celiac.com/gluten-free/index.php?showtopic=63833 http://www.celiac.com/gluten-free/index.php?showtopic=63810 http://planetgreen.discovery.com//food-hea...free-pizza.html

He warns about using veggie toppings as they might make the crust soggy - but I put on every single vegie I had in the fridge and the crust was totally chewy and not soggy at all! Hope you like it!

Yield: 2 16 to 18-inch pizza crusts

Ingredients:
1 cup water (105 – 115 degrees F)
1 tablespoon sugar
2 tablespoons active dry yeast
1 1/2cups white rice flour
1/2 cup soy flour
1/2 cup rice flour
2 cups tapioca flour
2/3 cup instant non-fat dry milk powder
3 teaspoons xantham gum
1 teaspoon salt
1/2 cup hot water
3 tablespoons olive oil
4 egg whites at room temperature
Vegetable oil spray


Method:
Preheat the oven to 400º F. Combine 1 cup of water (105 – 115 degrees F), 2 tablespoons active dry yeast and sugar. Let the yeast "bloom" in the water. Liberally spray two large baking pans with vegetable oil and set aside. Combine the white rice flour, soy flour, rice flour, milk powder, tapioca flour, xantham gum and salt in a bowl of a standing mixer with a paddle and set on low. Mix the flour well and then add the olive oil with the remaining 1/2 cup of water, slowly pouring into the bowl. Add the egg whites slowly until the mixture is well incorporated. Add the yeast mixture and increase the speed to high and continue to mix for 4 minutes.

Remove the dough from the mixing bowl and evenly divide into two balls. Place one of the dough balls onto each pan. Place a plastic glove or a plastic sandwich bag onto one of your hands and spray some of the vegetable oil onto the gloved hand. Using that hand, gently press each dough ball into a 13-inch circle about 1/4 inch thick, leaving the edges a bit thicker to prevent sauce from dripping onto the pan. Set aside for 10 minutes to rise.

Place the dough into the oven and let cook for 5 minutes. Remove from the oven and top with your favorite sauce (recipes below) and ingredients. Place back into the oven and continue to cook until the crust is golden brown and crispy, 10 to 12 minutes longer. (Note: if the baking pan is not liberally greased, the dough will stick. If this happens, use a flat metal spatula to separate the dough from the baking pan.)
]]> Sun, 15 Nov 2009 15:19:18 -0800 http://www.celiac.com/gluten-free/index.php?showtopic=63810