Commercial Cooking Classes

[Ber]

Hey, I'm a high school student and I've recently been diagnosed with Celiacs Disease. I'm also Lactose Intolerant (which I have heard is a side-effect of sorts?), and I have a Commercial Cooking class starting in November. I've discussed my problem with the instructor in charge of the class, and she is leaving it up to me to find alternative recipes for class, so I can actually eat the products I am producing.

I've known I'm Lactose Intolerant for a few years now, but I'm completely new and, I'd hate to admit it, but ignorant of Celiacs Disease. Are there any wheat alternatives that aren't too costly that I could use in this class, or even better yet, some recipies for cookies and muffins that I could use?

I'd appreciate any help that is provided.

Thanks.

[kbtoyssni]

There are lots of flours that you can use. Rice flour (but can be crumbly when used alone), soy flour (which I think is a bit gritty when used alone), fava/garbanzo bean flour is good, tapioca flour. Most recipes use a combination of these flours to iminate the wheat flour texture. A lot of recipes also use zantham gum which is expensive but definitely worth it. It helps things stick together because without gluten, you don't have a great binding agent in your recipies. It's a matter of playing around and finding the textures and combinations you like best.

I'd be very careful with cross contamination in the class, though. If you're using the same pans that are used for wheat flour and they're all scratched up, that could be a problem. Or if you're coooking right next to wheat flour you could easily contaminate your food. It would be ideal if you had your own area with your own pans, but it might be hard to get that in a classroom setting.

[kbtoyssni]

You should check out the book Gluten Free Gourmet. There's two editions of it and the recipes are great! You should definitely try the scones - my dad couldn't even tell they were gluten-free. And the chocolate cake, actually everything I've made in that book has been delicious.

[luvs2eat]

I'll have to pull out my Gluten-Free Gourmet and try those scones. Most of the baking recipes I've tried, I've been unhappy with. I tend to go for flourless baking or none.