Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Baking Gluten-free
0

9 posts in this topic

I have Roben Ryberg's Gluten-free Kitchen recipe book and I've attempted to make many things from there. My problem is the texture of everything I try comes out way too dry and bakes up either almost raw or dry and crumbly. What am I doing wrong???

Signed,

Mom of teen

0

Share this post


Link to post
Share on other sites


Ads by Google:

I don't have that particular book, so I can't comment on their recipes, but I'm a lifelong baker just learning the gluten free ropes, & here are my thoughts:

Gluten is the protein in wheat flour that binds the starches together, helps them rise & keeps them from crumbling. Since we Celiacs are dependent on flours without this type of protein, we need to compensate by adding binding substances, like xanthan gum, eggs, & such.

Rice flour is very low in protein & tends to be especially dry & crumbly. If your recipes don't call for other flours (potato starch & tapioca, for instance) blended with the rice flour, the results will be as you describe.

If you are baking bread, sorghum & millet flours are really good. Also garfava flour leads to a nice moist result if you don't have a problem with the (very mild) bean flavor. All are higher-protein than rice.

Often there is more liquid in gluten free doughs, especially bread doughs, & the baking time is very different from that of wheat breads you may be used to working with. I find it helps to test early & not count on the timing in recipes, but rely on touch & toothpick-tests.

Bette Hagman's books have been a great help to me, also Annalise Roberts.

What in particular are you trying to bake? I may be able to share a recipe that has worked for me.

I'm a baking maniac, so if you want to compare notes, I'll be more than happy to share what I've learned.

Happy baking!

Leah

0

Share this post


Link to post
Share on other sites

Dear queenofhearts,

thank you for your reply - I have been using potato flour and cornstarch and I have been trying to bake all sorts of things. My 16 year old and I have been told not to eat gluten so we have been trying different recipes for awhile. I consider myself a fairly accomplished cook/baker but this gluten-free has me stumped. This is the only cookbook I have attempted. I have gotten helpful hints from friends who are gluten-free like melting the shortening, combining all dry ingredients together then adding the wet and still my muffins, focaccia bread, banana bread, etc., come out dry. Even the batter seems incorrect going into the pan - the book will say that the dough will be runny or very wet and mine is always way too dry and crumbly even before baking. I've thrown away a lot of food which is frustrating. I am just trying to make this as easy for a teenager as I can. I appreciate your response and would love to hear from you again!

juliedel

0

Share this post


Link to post
Share on other sites
Dear queenofhearts,

thank you for your reply - I have been using potato flour and cornstarch and I have been trying to bake all sorts of things.

I've flipped through the Ryberg book and I think the problem is that you're using potato FLOUR. She uses potato STARCH. Potato flour and starch are two very different products (although the starch is sometimes referred to as potato starch flour). The flour has a wheat flour texture, it looks like flour, but the starch is very fine and brilliant white, not such a dull white. It looks almost like cornstarch. Potato flour is rarely used in flour mixes, or in very small quantities.

I've made the Ryberg bread sticks - they are amazing. If you are having a problem keeping things moist, try adding a couple tablespoons or 1/4 cup applesauce or plain yogurt to your ingredients. I do that with a banana bread recipe I use and it really helps.

Good luck.

0

Share this post


Link to post
Share on other sites

Dear 2Boys4me,

Thank you for your reply - I was told potato flour and potato starch were the same thing. The potat flour I have is very fine and white - it's not clumpy as the corn starch can be. It doesn't look like flour at all. I will try the applesauce or yogurt trick. Perhaps you are right about the flour/starch. I will investigate.

THank you!

0

Share this post


Link to post
Share on other sites




Dear 2Boys4me,

Thank you for your reply - I was told potato flour and potato starch were the same thing. The potat flour I have is very fine and white - it's not clumpy as the corn starch can be. It doesn't look like flour at all. I will try the applesauce or yogurt trick. Perhaps you are right about the flour/starch. I will investigate.

THank you!

She is very correct.......... here is some info on the subject :

Potato Flour

A type of flour produced from cooked, dried, and ground potatoes. It is used as an ingredient in potato based recipes to enhance the potato flavor and is often mixed with other types of flour for baking breads and rolls. It is also used as a thickener for soups, gravies, and sauces. Potato flour is often confused with potato starch, but potato flour is produced from the entire dehydrated potato whereas potato starch is produced from the starch only.

http://www.hormel.com/kitchen/glossary.asp...3857&catitemid=

Potato starch is not potato flour. Potato flour is dehydrated potatoes ground into powder. Potato starch is the results of an extraction process removing the starch only from the potato.

Potato starch finds uses in fast food, sweets, sausages, tablets and paper products. In home use, it is used to thicken soups and gravies. Liquids thickened with potato starch should never be boiled.

Potato starch has no gluten. It is used in recipes for those who are gluten intolerant.

[url=http://www.barryfarm.com/nutri_info/thickeners/potatostarch.html]http://www.barryfarm.com/nutri_info/thicke...tatostarch.html[/url

Hope that helps!

-Jessica

0

Share this post


Link to post
Share on other sites

angel_jd1

Perhaps that's why everything is too thick! Thank you and I will try to purchase only potato starch.

0

Share this post


Link to post
Share on other sites

I think the potato flour is your problem too. Both are useful but not interchangeable.

Hope that solves your crumbles!

Leah

0

Share this post


Link to post
Share on other sites
I think the potato flour is your problem too. Both are useful but not interchangeable.

Hope that solves your crumbles!

Leah

Aloha Queen of hearts,

I would love to get a (good) bread recipe from you using the millet flour etc.

one that wasn't dry and toasted well. Thank You, ><>suz<><

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,120
    • Total Posts
      919,470
  • Topics

  • Posts

    • thank you for the info, its very helpful to hear from someone else who has it and knows a lot about it. When you say I may be eliminating one problem vs 3, what would you think the other problems could be? It's frustrating because I even buy Uldis gluten-free bagels and what not and I still find myself reacting sometimes to that, I don't use butter but just gluten-free peanut butter, but like I said I don't know for sure if its from that or maybe something else. I have read on this site about a couple others that have had issues with uldis breads so could be that. but like you said I guess it can also just take awhile to get better. I read the other day that a lot of throwing up can put stress on your small intestine which can maybe cause your body to react to dairy, do you know anything about that or if that's true?
    • Thanks for the reply!  Yeah, I really should have gotten testing done before the elimination diet.  I had asked my previous doctor, but she didn't want to do it.  I was transitioning to a new insurance and couldn't get a doctor's appointment for awhile, so I thought I would just do the elimination diet.  After all, it might not have been gluten.  (<--that was my thought process...) Hindsight is 20/20.  I felt pretty good during those 3 weeks gluten free, and was not expecting how bad it would be when I added it back in.  Anyway, I found a new doctor and I think she would totally be willing to test me again 9 weeks out. I think she would also be willing to order the endoscopy if I brought her research and really pushed for it. Now that I know how good feeling good feels... I just can't see staying on gluten for another 9 weeks.  I honestly don't know how I would survive.  Even if it's not Celiac, and it's ONLY the wheat allergy... it's making my life absolutely miserable. Thanks again for the reply!  I think I'll go in Friday for the blood test and take it from there.
    • Hi Alok, I suggest not eating any soy.  Soy is one of the top 8 food allergens in the USA.  Soy has other things about it that are not helpful to us.  Plus it is often sprayed with pesticides that are not so great for people.  Maybe you can try some other food for a while?  Also it might help to wash all your vegetables before using them. Just some ideas, I hope they help.
    • What she said!     The antibody panel is an important part of follow-up!
    • I have Celiac, Hashi's thyroid disease, Sjogren's Syndrome and Reynaud's Syndrome.  All have gotten better, inflammation wise, after 11 years gluten free.  I am very strict with my diet, never take chances if I feel the food is not really gluten free and limit the number of times I go out to eat.  I am not saying I never go out but it is normal for my husband and I to not see the inside of a restaurant for 3-4 months at a time and then I only eat at the places that have never glutened me.  I am lucky in that the state I live in has 3 restaurant chains that are run/owned by Celiac's, so they get it right every time. You have not been gluten free for very long, in reality.  It took me three years to completely rid myself of all symptoms related to the disease.  I was 46 at the time of diagnosis.  I know it is hard to accept that healing can take that long but you have to measure it differently.  Looking back, you should feel better than you did a year ago.  As time goes on, healing slowly takes place until you realize that certain problems have disappeared.  It is not as cut and dried as taking an antibiotic for an infection. http://www.drweil.com/drw/u/ART03424/Elevated-Creactive-Protein-CRP.html  Read this article on elevated c reactive protein. It is by Dr. Weil, who is a Harvard trained physician who chose to go the more natural route to healing people.  All his stuff is interesting.  Yes, your elevated level will most likely come down, as you heal better.  Pay attention to it but don't let it freak you out too much! 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,159
    • Most Online
      1,763

    Newest Member
    Anns
    Joined