Jump to content
  • Sign Up
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

Rate this topic

Recommended Posts

Quick question to all you excellent bakers: do you need to knead gluten-free dough that does not have yeast in it? I thought kneading either helped with the yeast or, in yeast free doughs, it activated the gluten. So if I am adapting a biscuit recipe (no yeast) and using gluten-free flour, can I omit the kneading step? Thank you!

PS Had several failed attempts to adapt an english muffin recipe because the dough wouldn't rise, so I am avoiding yeasty stuff for now, haha. Maybe one day!

Share this post

Link to post
Share on other sites

You can't kneed gluten-free dough.

It always has the consistency of thick cake batter.

And it only takes 1 rise before you bake it.

Share this post

Link to post
Share on other sites

gluten-free dough is usually too thin to knead; it is more soft mounds than cake-batter consistency for breads (at least at 1.6 km elevation). However, it is good to mix the dough completely so it is homogeneous. Just an observation, but the xanthan gum seems more elastic if the dough is mixed well. If using a breadmaker, I usually have a full "knead" and one rise with yeast breads. A second rise doesn't hurt unless you have really wimpy yeast. With cakes and yeast-free breads, there is no real risk of it being too elastic, so you don't need to limit the mixing like you would with gluten-based batter. :)

Share this post

Link to post
Share on other sites

The previous posters are correct about most gluten free doughs not needing to be kneaded. I'm just curious what recipe you are trying to convert, because I actually never kneaded biscuits when I made them prior to gluten free. Usually the more you knead a biscuit dough the tougher the biscuit will be. I like my biscuits light and fluffy. I'm not sure if the same approach would work with a gluten free biscuit, however. I have yet to have success making gluten-free biscuits. So maybe they need to be kneaded? Do you care to share the recipe you were trying to make gluten-free? I would love to be able to make good gluten-free biscuits. Everyone here is great at helping with converting or suggesting alternative recipes.

Share this post

Link to post
Share on other sites

Oh, these are delicious and I highly recommend them. I have made them with the kneading step and without, and didn't notice a difference between the two batches (hence this topic post ;) ) In place of the flour I use Carol's Sorghum blend (1 1/2 c sorghum flour, 1 1/2 c corn starch, 1 c tapioca flour) and then add about 1/2 tsp xanthum gum to the recipe. I also usually form it into 8 individual biscuits/scones as well. They are superb, especially with honey!


1 2/3 cups all-purpose flour

1/3 cup yellow cornmeal

3 tablespoons sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

3 1/2 tablespoons chilled butter, cut into small pieces

1/2 cup 1% low-fat milk

1 large egg, lightly beaten

Cooking spray


Preheat oven to 375

Share this post

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Top Posters +

  • Upcoming Events

    • March 20, 2019 04:00 PM Until 08:00 AM
      Celiac Emotional Healing Support Group
      Again you are invited to join Johnny Patout, LCSW for Baton Rouge's first emotional healing support group meeting to assist those living with celiac disease manage the emotional challenges so many of us face. Most often the emotional disturbances include depression, disinterest in normal activities, insomnia, grief, mood changes, anxiety, inability to concentrate, extreme concern about managing a gluten-free lifestyle and other emotional and behavioral challenges.
      The professionals at Jamestown Avenue Counseling Center created the emotional healing support group to give us a safe place to begin to process our emotions and support each other as we heal emotionally while managing celiac disease and the resulting autoimmune disorders.
      The emotional healing support group meets every Thursday, 6:00-7:00pm, at the Jamestown Avenue Counseling Center of Baton Rouge. Jamestown Avenue Counseling Center is located at 4637 Jamestown Avenue, Baton Rouge, Suite B-1. Suite B-1 is upstairs.
      The support group is free and open everyone managing celiac disease. For more information: emotionalhealingforceliacs@hotmail.com
    • March 24, 2019 Until March 27, 2019
      NEW ORLEANS GOURMET GLUTEN-FREE mini GETAWAY    March 24 ~ 27, 2019   We have arranged a fun and Gluten-free food filled mini in the city known for it's food and fun.  We have arranged to eat many of the famous dishes that aren't usually Gluten-free at a few of the World Renown restaurants.   Staying at the Royal Sonesta Hotel on Bourbon Street in the center of the French Quarter, you'll be able to enjoy the ambiance of the city at all hours.   Our itinerary will include a Luxury Coach tour of the city and surrounding area - Admission to The National World War II Museum, including the Tom Hanks" 4D film "Beyond All Boundaries" - an exciting Airboat ride and tour through the Bayou.      This it the 3rd time we have visited New Orleans and it has always been well attended, so join us even if you've been there before.  Check out our website for the complete itinerary and cost.    Due to contractual obligations we must have 20 participants by October 31, 2018 to make this a go.      If you have any questions just give us a call at 410-939-3218.  Bob & Ruth info@bobandruths.com (410) 939-3218
    • March 30, 2019 Until March 31, 2019
      Nourished Festival is a family-friendly event with 10 locations across the US. Attendees will be able to sample food, health and beauty products, meet with companies, learn about the most current food lifestyles, receive coupons and attend educational sessions with industry experts. 
      Nourished Festival, managed by The Nourished Group and presented by Enjoy Life Foods, is the largest gluten-free, allergy-friendly and specialty diet event in the US, with 10 locations including.
      Managed by The Nourished Group, formerly The Gluten Free Media Group, The Nourished Festivals are the largest and fastest growing special diet consumer events in the United States. Started in 2007, the events have expanded from one to ten cities throughout the country. The festivals cater to anyone looking to lead a healthier lifestyle or those who follow a specialty diet due to autoimmune conditions, food sensitivities, allergies or intolerances. Offerings including Paleo, Keto, Plant-Based, Gluten-Free, Allergen-Friendly and Nut-Free products. The events provide the opportunity for attendees to sample and purchase new products, receive coupons, meet with brand ambassadors and attend educational classes with industry experts. For more information, visit http://www.nourishedfestival.com 
  • Member Statistics

    • Total Members
    • Most Online

    Newest Member
  • Forum Statistics

    • Total Topics
    • Total Posts
  • Who's Online (See full list)

  • Forum Discussions

    Corn would not make DH flare unless it was either CC'd in processing or was contaminated through your prep and cooking process. For example grilling the corn on a grill that had gluten prepared on it previously or washing it in a colander that had pasta drained previously.  IMHO Squirmy is spot on. Give yourself some time to heal on the gluten free diet and avoid HIGH iodine sources like iodized salt, seaweed and seafood. The bit of natural iodine in veggies and fruits shouldn't be an issue. If
    CyclingLady, you make a good point about all the sugars in fruit juices.  I was not intending to drink a steady stream of them, just maybe a small glass of orange or grape juice once a day, for example.  But I agree with you that, particularly nowadays, far too many people drink FAR too many sugary beverages!    The way I see both kids and adults nowadays sucking down the pop, in particular, is downright creepy --- when I was a kid, that was maybe a once-a-week treat for us, and not a Super-Mega
Well, I've been dairy-free for six months now, and soy is not really a part of my diet, aside from occasionally using tamari (gluten-free) soy sauce on my rice.  But on the Fasano Diet, I was eliminating even the tamari as a matter of course. Corn may be problem.  I don't eat or use it much either, but I did have recent problem with the DH that MAY have more-or-less coincided with consuming hominy.  But I won't know that for sure until I can start reintroducing foods down the road. I s
  • Blog Entries

  • ×
    • Create New...