Posted 14 May 2012 - 02:04 PM
Posted 14 May 2012 - 02:30 PM
As a rule, if a recipe contains 1cup or less of flour it's pretty easy. The more flour, the more difficulty.
Are you using a premixed gluten-free flour to convert or wanting to make your own mix?
Here's a link to tips: http://glutenright.c...ting-recipes-2/
It really is trial and error. I have easily converted cookies but not biscuits. Pancakes were easy once I used buttermilk. Buttermilk is a big help, btw. I also don't use xanthan gum very often in cookies or brownies or pancakes (when using buttermilk).
I also found I prefer paleo baking -nut and coconut flour. It eliminates that "not quite right" texture you get in some gluten-free baked goods.
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!
Posted 14 May 2012 - 03:51 PM
Is there any particular recipe you want to convert? There are some baking gurus on this site...sadly, I am not one of them!
Positive Celiac Blood Panel - Dec., 2009
Endoscopy with Positive Biopsy - April 9, 2010
Gluten Free - April 9, 2010
Posted 14 May 2012 - 07:11 PM
Posted 15 May 2012 - 12:04 PM
With the quick breads, I sub in the gluten-free flour blend and add Xanthan gum according to the package direction for the type of baked good I made. I've converted a zucchini bread and a sweet potato bread recipe successfully.
For my muffins I started with recipes that used a lot of oats, I figured that way I was chaging up only a smaller portion of the "flours" in the recipe if you understand what I mean. Kind of goes along with what others have said about the 1 cup. I've converted blueberry oat muffins and zucchini oat muffins this way.
With some of my conversions, I took a gluten-free recipe that worked well and used the same flour blend. There's a gluten-free banana bread recipe I love so I mixed up the flours the same and used that blend when I tried making the sweet potato bread. That blend had a little sweet rice flour in it(Mochiko), as well as the usual plus some sorghum. I use a sorghum blend a lot too.
Good luck to you.
Son: ADHD '06,
neg. CELIAC PANEL 5/07
ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08
ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08
other food allergies
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