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MerrillC1977 added a topic in Gluten-Free Recipes - Baking & Cooking TipsGelatin Instead Of Xanthan GumIf I wanted to use Gelatin instead of Xanthan Gum in my baking, how much do I use?
For example, if I use 2 teaspoons of Xanthan Gum for bread, how much would that translate to in Gelatin? Or if I use 1 teaspoon of Xanthan Gum in my cookies, how much Gelatin would that translate to?
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MerrillC1977 added a topic in Gluten-Free Recipes - Baking & Cooking TipsSafety Of Xanthan Gum?I have been reading a lot about Xanthan Gum lately, because well....it seems to need to go into most gluten-free baked goods. My research tells me that xanthan gum can be used as a laxative, as a cholesterol lowering agent and as a blood sugar lowering agent.
Last night, for example, I made a chicken pot pie - there was 2 teaspoons (6 grams) of xanthan gum in the crust....The pie was cut into 6 servings, so we each ate about 1 gram of XG last night. There's 2/3 of a gram of XG in 2 slices of my gluten-free bread. Some things I bake don't contain XG at all and so are fine.
But I am worried that we are eating too much of it, being that one of these links above says the safe limit is 10mg/kg per day. At my weight, my daily limit would be 3/4 of a gram.....meaning I had too much last night and 2 slices of bread on any given day would put me very near the limit.
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MerrillC1977 added a topic in Gluten-Free Recipes - Baking & Cooking TipsApple Pie
Gluten-Free Apple Pie
1 cup white rice flour½ cup sorghum flour½ cup potato starch1 Tablespoon sugar½ teaspoon Kosher salt1 teaspoon cinnamon4 ounces (1 stick) unsalted butter, cubed and chilled1 egg2 Tablespoons apple cider vinegar
FILLING INGREDIENTS2-¼ pounds of apples2 Tablespoons unsalted butter1 teaspoon vanilla extract1/3 cup sugar1 lemon, juiced and zested1 Tablespoon cornstarch, made into a slurry with 2 Tablespoons of cold waterFreshly grated Nutmeg, to tasteCinnamon, to taste1 egg, beatenSugar, for sprinkling
Combine all the dry ingredients in a mixing bowl, or the bowl of your food processor if you have one. Mix (or pulse the processor) until well combined.Add in the cubed butter and toss to lightly cover it with the flour mixture. Then begin to incorporate the butter into the flour by "cutting it in" or pulsing your food processor if you're using one. You want to end up with something that is the texture of coarse bread crumbs or coarse cornmeal.Form a well in the center of the flour mixture, and add the egg and apple cider vinegar into the well. Using a fork, incorporate the liquids into the flour mixture until you get a sticky, clumpy mix (the final consistency should feel moist, but not too wet -- you can always add a little more rice flour if you think it's too wet and/or sticky).Form it into a smooth ball, wrap the ball in plastic wrap, and place it in the fridge.While the dough is chilling, it's time to prepare the filling.Pre-heat your oven to 350-degrees.Peel, core and slice the apples.In a medium saucepan, melt together the butter, sugar, vanilla extract, lemon juice and lemon zest.Add the sliced apples and cook over medium heat for 5 minutes, stirring to coat the apples with the liquid mixture, until the apples just begin to soften.Add the cornstarch slurry, and cook for one minute more, stirring gently. This will thicken the liquids and cause them to coat the apple slices better.Strain the apples in a colander and discard the extra juices which run off. Add your desired amounts freshly grated nutmeg and cinnamon to the colander and gently mix into the apples.Remove your dough from the fridge and using either two sheets of wax paper, parchment paper, and/or rice flour for dusting, roll it out so that it's more than large enough to cover the bottom and sides of your pie pan. You want the dough to be no more than ¼" thick, and making it this thickness should allow that you will have enough left to cover the pie, too.Gently pick up the dough and place it in your greased pie pan, making sure it falls into the corners. Trim off the excess (there should definitely be some), form the excess into another ball, and roll it out. This will become the top of your pie.Pour the apples into the now bottom-crusted pie pan, spread them out to create an even layer, and then use the remaining dough to cover the top (either in one full sheet, or a lattice pattern, or any other design you might endeavor to create). Just make sure there are a couple of holes/slits for steam to escape while cooking.Bake for 30 minutes.Brush the top of the pie with the beaten egg, sprinkle with some sugar, and bake several minutes more (or however long it takes) for the crust to become golden brown and fairly crispy looking.
This was only my second attempt ever at making an apple pie (the first being years ago with regular wheat flour). It was not any easier or harder this time. Making pie, as you probably know, is a little time consuming and can be a bit of a pain in the buttocks, but it's always well worth it. It was delicious, and well-liked by the non-gluten-free-ers who I served it to, as well.
Here are a few thoughts and suggestions based on my experience with this particular recipe and the ways I went about making it:
First, I want to note that there was no xanthan gum in the crust. This doesn't pose any problems whatsoever as long as you are serving the pie cold. When cold, it slices well and holds together very nicely. See?
But when we re-heated the pie (in the oven) for serving, the crust easily crumbled and fell apart some when slicing and picking it up out of the pan for plating. Perhaps this could have been alleviated by slicing it cold, and then re-heating individual pieces in the microwave. Alternatively, perhaps the addition of a little bit of xanthan gum to the dough might help this issue, and also allow us to reheat it without worry of it turning into an apple cobbler. (I notice a lot of other crust recipes do include xanthan gum.) I guess it all just depends on how you like to eat your pie (hot or cold) whether you want to experiment with xanthan gum and/or different re-heating processes.
I found that I had to bake my pie longer than the 30 minutes it should have taken. I think this was because my dough was too wet. I should have added a bit more rice flour to the dough before chilling it, and probably also should have dusted my surfaces with some rice flour before rolling out (I had some issues with the dough sticking to my wax paper). You always see the TV chefs dusting their surfaces every time -- why I didn't think to do this I have no idea. Lol.
Finally, I am not going to calculate and give the usual nutritional information on this pie, like I do with other recipes, because, well
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MerrillC1977 added a topic in Gluten-Free Recipes - Baking & Cooking TipsGluten-Free Brownies. Omg Yum!Who needs wheat flour to make the most awesomest brownies ever? Not me!
I made these over the weekend to take to a friend's house (she's gluten-free and also lactose intolerant, and Hubby and I wanted to make a dessert that we can all enjoy). None of us had any problem enjoying the holy hell out of these....
1 cup of light brown sugar1/2 cup of almond meal/flour (I made my own in the food processor, from sliced almonds)1/4 cup of white rice flour1/2 teaspoon Morton Kosher Salt1/4 teaspoon baking soda5 ounces of chocolate (I used Baker's Semi-Sweet Baking Chocolate Squares)1/2 cup of unsalted butter2 eggs1 teaspoon pure vanilla extract
Pre-heat your oven to 350-degrees.Combine all the dry ingredients (if you have a stand mixer, use its bowl) and mix well using the whisk attachment. If you don't have a stand mixer, an electric hand mixer is just fine, or even a regular whisk plus some elbow grease.Melt the chocolate and the butter together (I did this in the microwave) and stir together well.Break the eggs into the bowl of dry ingredients, add the vanilla, and mix well (still using the whisk attachment if you are using a stand mixer).Add the butter/chocolate mixture, and mix on medium-high speed until well combined.Pour it all into the greased brownie pan of your choice (I topped mine with a few bits of sliced almonds on top), and bake for 35-40 minutes.Let them cool outside of the oven (if you can resist digging right in immediately), and then cut into squares.
These are SO good that every time I went anywhere near the kitchen, Hubby said "you should bring me another brownie."
Nutrition Facts (for each of 15 brownies):
198 calories3 grams protein23 grams carbs12 grams fat1 gram fiber88 mg sodium
Look how they compare to store bought full-wheat brownies (I am using my standby favorite Duncan Hines Chewy Fudge Brownies as the example) baked as directed on the package and cut into 15 servings:227 calories3 grams protein32 grams carbs11 grams fat1 gram fiber140 mg sodium
Not bad at all, especially considering the nutritional value that the almond flour brings to the party. I am 100% pleased with these brownies. Wow and Yum!
PS: Hubby had the idea of, next time, using hazelnut flour instead of almond flour. And I don't see why that wouldn't work....or any nut flour from any kind of nut you would normally put into brownies (walnuts, pecans, etc). Go for it, experiement. That's why cooking and baking is fun, after all, right?
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MerrillC1977 added a topic in Gluten-Free Recipes - Baking & Cooking TipsPastry Flour & BuckwheatTwo things I've seen on TV lately that realy bugged me:
First, I was watching Paula Deen on the Food Network a few days ago, and she had some guest cook with her who claimed that Pastry Flour is gluten-free. Simply wrong, yes?
Second, I am watching Chopped right now, and one of the cooks said that Buckwheat Flour is "highly glutenous." I hope she meant simply "sticky," and not actually full of gluten.
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