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Glutin-Free Man

Member Since 12 Jan 2009
Offline Last Active Dec 20 2012 04:47 AM
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Posts I've Made

In Topic: Help With Biscuits

14 December 2012 - 08:06 AM

That's a good question -- I'd have to say no in general, but maybe in some cases.

I use a couple different mixes, depending on what I'm cooking. I have one mix I like for breads, another for "generic baking", and I follow the recipe I linked to for biscuits. The quality of what you make does depend on the mix of flours.

To do gluten free baking properly (meaning developing your own recipes, making your own mixes, etc), you have to know a bit of the chemistry involved in baking. Wheat flour is extremely versatile, which is why it's used in almost every baked good. It can be incredibly elastic in one setting, but light and flaky in another. There's no single gluten free flour that can fill in for wheat flour in all its roles. That's why we mix different flours together. When making a mix, different flours are chosen for different characteristics. A blend of flours is typically good in some roles, but less good in others. No mix is perfect.

A blend of flours that is good for making bread may be too heavy for cookies. A blend that's good for cookies may be too crumbly for bread or biscuits.

With all that in mind, the only honest quick answer I can give is "I don't know". It depends on what the general blend is, and what it was designed to do.

However, let me also add this: "Try it anyway". If you need to eat without gluten, you're going to spend a lot of time cooking your own food. My personal viewpoint is that the only way to learn something new is by making mistakes. If you do it right the first time, you learn nothing new, but by making mistakes, you at least learn what _not_ to do, and those are the lessons that you remember.

The recipe I posted is "good enough" for me. It's not perfect, but a couple weeks ago my wife (who is not on a gluten-free diet) bought a cannister of pre-prepared wheat flour biscuits. I know she misses the ones I used to make, but I'll only make gluten-free foods now.
We cooked both, and our kids preferred the homemade gluten-free biscuits to the store-bought, cannister biscuits.

I have made biscuits with other flour mixes that turned out like rocks. These don't. Is it related to the flour mix? Probably. Is the one I posted the only mix that can make good biscuits? Absolutely not.

Try your flour mix and see what happens. At best, you get good biscuits. At worst, you learn something that doesn't work.

Good luck!

In Topic: How To Make Gluten Free Flour More Elastic?

13 December 2012 - 09:16 AM

What she said. Gluten free pie crust can actually be better than wheat based pie crust, because it doesn't get stretchy, which makes it more light & flaky. Just be more careful in how you handle it.

In Topic: Help With Biscuits

13 December 2012 - 09:13 AM

These http://glutenfreegir...ts-gluten-free/ are my favorite so far, but they're still not as good as wheat flour biscuits.

Of course, it probably doesn't help that I can't do dairy either.

In Topic: Gluten Free Meal Ideas

12 December 2012 - 10:39 AM

I know you stated no recipes, but I think you're going to have to start doing more cooking for yourself.
Since my diagnosis, I eat almost nothing that I haven't made myself -- as consequences of illnesses go, it's really not that bad. It just takes more planning.

tarnalberry mentioned lentils & rice. This is a good standby at our house as we always have ingredients on hand, so it's what I make when I don't feel like cooking.

Ingredients
½ cup Olive Oil
1 large yellow onion, thinly sliced.
1 cup dry lentils
3 ½ cups cold water
1 cup uncooked white rice
1 tsp kosher salt

Instructions
Check lentils for small stones & discard. Rinse in a colander.
Boil the water in a wide, heavy pot, add the lentils & cover. Reduce the heat and simmer for approximately
10 minutes. Add the rice and salt. Mix, recover and cook for until the lentils and rice are tender (usually about 15 minutes for me).
While lentils and rice are cooking, heat the oil in a saucepan. Add the onion & saute for 10-15 minutes or until nicely browned. Stir occasionally.
When lentils & rice are done, pour the oil and onion over them. Mix & serve.

I also second the choice of fried rice, which is great with no meat. Gluten Free soy sauce is pretty easy to find now (it's often called Tamari, but check the ingredients, as Tamari can have wheat).
I will also make a stir fry of vegetables with rice noodles, with a bit of broth to bring it all together (similar to the Phillipino dish Pancit Bihon)

Another family favorite is cassoulet -- it's a French stew of italian sausage and beans. It does take more time to prepare, but a lot of that time is just cooking time, and it's a departure from corn & rice. Use turkey sausage if pork is too fatty.
Our favorite version is http://www.realsimpl...8424/index.html

Fish tacos are good and easy to make. Cook your favorite fish in your favorite fashion (even boiling is OK for this dish), flake it up and serve between corn tortillas with some coleslaw.

In Topic: Flax Waffle

12 December 2012 - 10:20 AM

I never tried making waffles out of them, but I have a great recipe for buckwheat pancakes that's got no rice, corn or almond.
Be aware that baking powder generally contains corn. If you can't find corn-free baking powder, you can get the same result by adding cream of tartar to the baking soda (2 parts cream of tartar to 1 part baking soda).

Ingredients
1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon clove
1 egg
1 cup low-fat buttermilk
1 tablespoon butter, melted

Instructions
Combine dry ingredients in large bowl.
Whisk remaining ingredients together; stir into dry mixture just until moistened.
Pour batter by ¼ cupfuls onto a hot nonstick griddle coated with nonstick cooking spray.
Turn when bubbles form on top of pancakes; cook until second side is golden brown.

I use almond or rice milk since I can't do dairy, but you didn't mention dairy, so you should be OK.
If you're not using buttermilk, add a little bit of lemon juice or orange juice for acid to help them rise better.