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Do You Bake More Since Going Gluten-Free?


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#1 Minette

 
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Posted 07 May 2012 - 02:37 PM

In our previous life (before my daughter was diagnosed), I made healthy-ish muffins -- a couple dozen at a time, kept in the freezer for snacks -- but that was about it for baking. My husband made pancakes every Saturday until both my kids announced that they no longer like pancakes (nothing to do with celiac!). :o So we don't even do that anymore.

So, I bought some BRM all-purpose mix and made a batch of banana nut muffins with them last weekend. Both kids (one celiac, one not) gave them the thumbs-up, which was pretty lucky for my first try, I guess. But since I hardly ever bake, I feel like it's going to take me forever to figure out what my favorite flours/mixes are for different purposes.

Or will I find myself baking more, now that it's not so easy/cheap to just buy store-bought?
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#2 Jetamio

 
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Posted 07 May 2012 - 02:39 PM

I haven't tried baking anything yet though I really want to. I just don't know where to start! The flour combinations are a little intimidating for me and I haven't wanted to spend money on stuff I might not like. I'm going to have to give it a try though. I'm missing certain things.
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#3 krystynycole

 
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Posted 07 May 2012 - 02:43 PM

I do because I can't just buy snacks or munchies all the time. I would say that I was baking WAY more at first, then it died down when I realized it wasn't the end of the world and I found things I liked. On a whole I still bake more than I did before. I'm a picky eater so I don't like much of the altered gluten free stuff. Oh well! I've learned a lot. My fav flour mix is Jules so far. I also like it because it's considered cup for cup of regular glutenous flour plus xanthum gum already mixed in. That make every thing easier!
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Gluten Free since November 2010 and feeling fantastic!

(Mis)diagnosis with IBS in 2004
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#4 pricklypear1971

 
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Posted 07 May 2012 - 02:47 PM

I bake 75% less.

I have tried - I'm not fond of gluten-free baked goods - maybe because I was pretty good at baking certain things and was attached to certain recipes - and now I have to find new ones or settle for "not quite the same".

Almond and coconut flour baked goods are better, and give me a little hope. I like the texture better and grain free agrees with me, I've found.

Except pancakes. Those are better using grains. Even gluten-free ones.

And I am addicted to gelato and creme brle. Now. And as long as i have those two things, why do I need to bake?? Ok, except cheesecake...crust is easy to translate gluten-free.
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Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND
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Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

#5 krystynycole

 
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Posted 07 May 2012 - 02:52 PM

I bake 75% less.

I have tried - I'm not fond of gluten-free baked goods - maybe because I was pretty good at baking certain things and was attached to certain recipes - and now I have to find new ones or settle for "not quite the same".

Almond and coconut flour baked goods are better, and give me a little hope. I like the texture better and grain free agrees with me, I've found.

Except pancakes. Those are better using grains. Even gluten-free ones.

And I am addicted to gelato and creme brle. Now. And as long as i have those two things, why do I need to bake?? Ok, except cheesecake...crust is easy to translate gluten-free.


What crust do you use for cheese cake?? I'm make a pie for mother's day and I wanted a cookie crumb type pie crust.
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Gluten Free since November 2010 and feeling fantastic!

(Mis)diagnosis with IBS in 2004
MSG and caffeine free since 2001

#6 pricklypear1971

 
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Posted 07 May 2012 - 03:01 PM

I used Simply Delicious Square Chocolate Cookies or the gluten-free Oreos - Kinikinnick? In place of Oreos. I found Kinnikinnick gluten-free graham cracker crumbs.

I was going to use Pamela's cookies if I hadn't found those-I was going to grab the plainest they had. I just reduce the added sugar or eliminate it in the crusts since gluten-free stuff seems to be higher in sugar. I also reduce the fat by about 25%.

If you use nuts I'd keep it coarsely ground and bake it well and LET IT COOL COMPLETELY. Nut crusts can get gooey and literally dissolve (in a pie).
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Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND
.
Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

#7 krystynycole

 
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Posted 07 May 2012 - 03:04 PM

I've never made a crust before...I used to just by them in the gluten days! What do you add to the cookies? Butter? Sugar? Anything else? How much?
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Gluten Free since November 2010 and feeling fantastic!

(Mis)diagnosis with IBS in 2004
MSG and caffeine free since 2001

#8 pricklypear1971

 
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Posted 07 May 2012 - 03:16 PM

The Kinnikinnick recipe on the box:

1 1/2 c packed graham crumbs
1/4 c sugar
6 Tbsp. melted butter

Mix ingredients well. Grease and line base and side of 9 inch springform pan with parchment paper. Press mixture into pan and 2 inches up side of pan. Refrigerate for 1 hour.
Bake filled crust when you bake the pie.


I make a combo graham cracker/Oreo crumb mix using the same volume (more Oreo than graham cracker) and bake it for 10 minutes or less (til you can smell it) on 250.

You really can't mess it up - just make it to taste.

And I never line my pans.
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Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND
.
Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

#9 krystynycole

 
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Posted 07 May 2012 - 03:23 PM

The Kinnikinnick recipe on the box:

1 1/2 c packed graham crumbs
1/4 c sugar
6 Tbsp. melted butter

Mix ingredients well. Grease and line base and side of 9 inch springform pan with parchment paper. Press mixture into pan and 2 inches up side of pan. Refrigerate for 1 hour.
Bake filled crust when you bake the pie.


I make a combo graham cracker/Oreo crumb mix using the same volume (more Oreo than graham cracker) and bake it for 10 minutes or less (til you can smell it) on 250.

You really can't mess it up - just make it to taste.

And I never line my pans.


Thanks! "Can't mess it up" ha ha...there's always a first time for everything when I'm in the kitchen lolPosted Image
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Gluten Free since November 2010 and feeling fantastic!

(Mis)diagnosis with IBS in 2004
MSG and caffeine free since 2001

#10 pricklypear1971

 
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Posted 07 May 2012 - 03:27 PM

Thanks! "Can't mess it up" ha ha...there's always a first time for everything when I'm in the kitchen lolPosted Image



Ok, you can't blend the flavors wrong. Just don't up the fat - that's the only thing that may mess it up.
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Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND
.
Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

#11 Mateto

 
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Posted 07 May 2012 - 03:39 PM

I bake 75% less.

I have tried - I'm not fond of gluten-free baked goods - maybe because I was pretty good at baking certain things and was attached to certain recipes - and now I have to find new ones or settle for "not quite the same".

Almond and coconut flour baked goods are better, and give me a little hope. I like the texture better and grain free agrees with me, I've found.

Except pancakes. Those are better using grains. Even gluten-free ones.

And I am addicted to gelato and creme brûlée. Now. And as long as i have those two things, why do I need to bake?? Ok, except cheesecake...crust is easy to translate gluten-free.


Ha! I've been baking less too. I used to make scones, cookies, biscuits, cake, and everything. Now, I have been using box-mixes because I can't find good gluten-free flour :lol:

The gluten-free bakery here sells the flour for (expensive price) per pound --excuse me but no. I bought some at the bulk store for 1.45 a pound. It's nice, but has a weird flavour -- as most things from bulk stores do. I am going to try Bob's Red Mill when I find it. I've seen the cereal, porridge and mixes but not the flour.

All I need to do is experiment and adapt my recipes and then I'll be baking as usual again. OH! And wait until the raisins go on sale....the non cross-contaminated ones.
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