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4boysmom

How Do I Convert A Recipe

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Prior to my DH's diagnosis I made a zucchini brownie that was absolutely wonderful and that my whole family really liked. I would like to make it again this summer as I expect the zucchini to be abundant (as they usually are). Can someone give me tips on how to convert a regular baking recipe to gluten free? Since we are still new at this I have not fully figured out how to convert a recipe from regular AP flour to some kind of gluten free mix (boxed or homemade). Thanks

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Prior to my DH's diagnosis I made a zucchini brownie that was absolutely wonderful and that my whole family really liked. I would like to make it again this summer as I expect the zucchini to be abundant (as they usually are). Can someone give me tips on how to convert a regular baking recipe to gluten free? Since we are still new at this I have not fully figured out how to convert a recipe from regular AP flour to some kind of gluten free mix (boxed or homemade). Thanks

For most of my recipes, I've just subbed a premixed variety of alternative flours. I like Tom Sawyer, as it already has the xanthan gum in it. I cut it 1:1 with sorghum flour, and it turns out great. It is VERY easy to convert recipes. Have fun!

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Prior to my DH's diagnosis I made a zucchini brownie that was absolutely wonderful and that my whole family really liked. I would like to make it again this summer as I expect the zucchini to be abundant (as they usually are). Can someone give me tips on how to convert a regular baking recipe to gluten free? Since we are still new at this I have not fully figured out how to convert a recipe from regular AP flour to some kind of gluten free mix (boxed or homemade). Thanks

For every cup of flour, I substitute 2/3 c. rice flour + 1/3 c. (tapioca, potato, or corn) starch + 1 tsp. xanthan gum

Everything else should be okay as is. You may need to adjust liquid just a bit to get the right consistency.

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I replace the wheat flour with a gluten free flour mix. I use Annalise Roberts' . . . you can use your own mix or a prepackaged flour blend. No one flour replaces wheat flour. It should be a blend. I would add about a 1/2 teaspoon of xanthan gum per cup of flour blend used (unless it's already added in a purchased flour blend). I also increase the amount of baking soda and baking powder by 50%. If only one is called out in the recipe, I add which ever one isn't in the recipe at half the amount of the one called out.

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When I first went gluten-free, I picked up a copy of Bette Hagman's The Gluten Free Gourmet Bakes Bread. In it, she has four mixes that she uses for baking just about everything - a standard gluten-free flour mix, a bean flour mix, a featherlight rice flour mix and a light bean mix, I think? So, when I convert recipes now, depending on how much time/energy and ingredients I have, I will either use a standard gluten-free flour mix (1/2 t. of xanthan or guar gum per 1 c. flour), which will work fine almost all of the time or I will use a bean flour mix for chocolatey or dense baked goods and a featherlight rice flour for angel food cakes, lighter things like that. Depending upon what kind of recipe it is, I'll add maybe gelatin/kuzu or eggs like Bette did, although I'm trying to get away from breads that require gelatin. I don't up the baking soda or baking powder myself, but I did pick up something recently that seems a bit like Expandex, which Carole Fenster uses a lot in her sorghum-based flour mixes. So, really, I think there are probably as many ways to convert a recipe as there are ways to flay a cat. I'd recommend getting comfortable with somebody's method, online or bookwise and then you'll get a good idea of how to proceed on your own.

HTH,

Margaret

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Thank you so much guys. I appreciate the help. I can't wait to try to make this gluten-free once I start getting some zucchini. I think I will start out with a pre-mixed flour from the store and then try to mix my own after that. Seems like I will be ok either way.

One last question. When I measure my gluten-free flour do I pack it down like I would my regular AP flour?

I know Pamela's baking mix says not to pack down - a mistake I made before reading all the instructions :rolleyes::unsure:

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.... I will use a bean flour mix for chocolatey or dense baked goods and a featherlight rice flour for angel food cakes, lighter things like that. .....

HTH,

Margaret

I did it, I did it, jumping for joy, I did it.

There was zucchini in my share from the local community sponsored agriculture farm so I went in search of gluten-free flour and made zucchini brownies. I used Bob's Red Mill flour. I picked that one because it had several bean flours listed in the ingredients and I remembered the above quote. I split the normal batch in half and made half with regular flour for the gluten eaters in the family, and one with the gluten-free flour for the hubby. I was careful about cross contamination (although it does not seem to bother him yet). I used the flour 1:1 for regular flour and added a heaping 1/4 teaspoon of xanthum gum. I smelled it before putting it in the oven and thought it was going to be awful so I added a little more sugar to the top of it. It had to cook a little longer than the regular brownies did. Pulled them out and frosted both sets. Still I was very worried about how they would taste and was already developing a plan for next time Both my oldest son and I sampled both sets of brownies and you could tell very little difference in the two. Probably because of all the chocolate and frosting, but who cares they were good.

Hubby is happy, I am happy, and I thank everyone for their advice.

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