Rate this topic

Recommended Posts

Before going gluten-free (and dairy, soy, egg, etc. free), I was a "from scratch" baker: cakes, cookies, biscuits, pancakes, quick breads, you name it, for a large family. None of it lasted long, 'cause it was gobbled down. Now, I live alone and cook EVERYTHING I eat - no going out because of the multiple intolerances, but I'm not happy with the results. Sometimes the kids and grandkids come over for cookouts and MeMaws cooking. :)

Despite concentrated efforts at producing something edible, I'm still very disappointed in the texture of my baked goods. I suspect that the problem lies not only in the difference in flours, but also in the lack of eggs in the dough/batter. Now, all of my pancakes, biscuits, cakes, etc. are very wet and gummy no matter how long I cook it. I've tried cutting back on the gums. Didn't change much. My baking powder and soda are fresh and the goods rise, but are still quite "wet". I usually use an egg substitute like Orgran (mixed with stick blender before adding to the recipe), but have also recently tried using ground flax soaked in warm water.

The only thing I have made that I'm pretty happy with are some substantial cookies that have enough protein and dried fruit, that I eat one for my breakfast. They contain some of the heavier flours and are quite dense. It seems like the heavier nut flours and all the fruit compensate to keep them from being so wet.

I would love to make pancakes, biscuits, and cakes that are light and "fluffy". Is that even possible? Can anyone give me some hints, please? Thanks! :D

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Wet and gummy, yum! (j/k) Yeah, I've had that happen at least a couple times, it was just inedible and I hate throwing stuff away. I do bake with eggs, but not always as many as the recipe calls for, but I've heard the substitutions should do the trick as far as eggs go. I think the wet & gummy is due to the heaviness of the flours and there isn't enough 'lift'. I've recently been using rice flour only (combo of white and brown), and sometimes a bit of tapioca flour. In addition, I now use baking soda only, since the baking powder is out due to sulfites (corn or potato starch).

I was getting better results when I tried using rice flour from an asian market, but I think I started reacting badly to it; but it might have been something else so I can't say for sure until I test it again down the road. At any rate, the reason it behaved better was because it's ground a bit finer than the other rice flours from a traditional market. Since I have a vitamix blender, I tried taking some of the 'regular' rice flour and grinding it finer in the dry container I have, and that is certainly helping. I just put about 3 cups in, and blend it for about 5 seconds, shake the bowl a bit and blend again another 5 seconds. Or I think one could use the flat blade mixer with the magic bullet, or something similar like a spice grinder?

Also, if you're using a traditional recipe, add a little extra baking soda (or powder) than it calls for, about 1/4 teaspoon baking soda per cup of flour I think should work, you might need to experiment a bit. If you're using baking soda alone you need to add an acid of some sort to get it to rise -- such as milk, yogurt or vinegar. I've been using 2 teaspoons vinegar to 1/2 to 1 teaspoon baking soda with good results. And, have your oven pre-heated, maybe even start it off a little hotter than the recipe calls for then turn it down; since it also needs heat to react.

Share this post


Link to post
Share on other sites

Ciamarie, you can make your own baking powder by mixing baking soda with cream of tartar. Some folks do a one to one ratio, others go with twice the amount of cream of tartar. I only used it once so far and did the one to one ratio. It worked.

Share this post


Link to post
Share on other sites

Ciamarie, you can make your own baking powder by mixing baking soda with cream of tartar. Some folks do a one to one ratio, others go with twice the amount of cream of tartar. I only used it once so far and did the one to one ratio. It worked.

Thanks for the suggestion bartfull! Only problem is, that cream of tartar is a by-product of wine making and thus also full of sulfites. :huh: I've heard arrowroot might work; I'll try that some day. In the meantime, I'm making nice fluffy pancakes and applesauce cake with baking soda and vinegar. :D

Share this post


Link to post
Share on other sites

Well, baking soda and vinnegar, huh? I am the world's worst cook, but I think I'd like to try that sometime when I'm feeling brave. Thanks! (And could you pass along that applesauce cake recipe?)

Share this post


Link to post
Share on other sites
Ads by Google:


Yes, Clamarie. Please do pass along that applesauce cake recipe. And, thanks for your advice. I will give it a try. Edible pancakes would be a good place to start. I happen to love apple cider vinegar, so trying the soda/vinegar combo and using lighter flours will be the first thing I try. And, I intend to start trying the baking again as soon as it's less than 100 degrees outside every day. :-)

Share this post


Link to post
Share on other sites

I use golden syrup in place of eggs in cakes, but I made shortbread using just Nutellex (no dairy, gluten, soy, egg, nut), Orgran plain flour, CSR icing sugar and a little bit of vanilla essence.

Share this post


Link to post
Share on other sites

Is the original poster okay with garbanzo bean flour, or must she avoid all legumes ?

I have found that for eggless gluten free recipes, a 1/3 combination of potato starch, buckwheat flour, and garbanzo bean flour makes great pancakes and flatbreads.

*Other flours such as amaranth or an amaranth/almond mixture could be substituted for the garbanzo.

recipe will work without the cream of tartar

instead of gums, try a spoon of chia seed soaked in cold water to make a "gel" - but original recipe needs neither

Buckwheat Pan- Flatcake

1 heaping tablespoon of ground up toasted buckwheat (kasha) kernels (use coffeegrinder or kitchen mortar. can also use gluten-free buckwheat flour. kasha tastes better)

1 heaping tablespoon of gluten free chickpea (garbanzo) flour*

1 heaping tablespoon of potato starch

pinch of cream of tartar

pinch of salt

good sized pinch (about a quarter teasp.) of baking soda

spice to taste, optional. (cumin, cinnamon, cloves, curry, anise seed, caraway, grated orange peel - can be very versatile)

sweetener to taste, optional. I use a tiny glop of molasses and agave

pure apple cider vinegar, about a half teaspoon

olive oil, about a teaspoon

water, small amount

olive oil (or other) for frying in skillet. preheat oil in pan, carefully.

In a bowl, put the oil, vinegar, agave/molasses if using, and a tablespoon or two of water, and mix. Add the buckwheat first, and stir to soften, while you are measuring out the other ingredients. Then add them. Add enough water to make a thick pancake consistency, and stir well til blended. Pour batter into heated oiled pan. Cook until bottom is done, edges are drying, and bubbles are coming up thru, then flip and finish cooking.

Share this post


Link to post
Share on other sites

Yes, Clamarie. Please do pass along that applesauce cake recipe. And, thanks for your advice. I will give it a try. Edible pancakes would be a good place to start. I happen to love apple cider vinegar, so trying the soda/vinegar combo and using lighter flours will be the first thing I try. And, I intend to start trying the baking again as soon as it's less than 100 degrees outside every day. :-)

Yeah no kidding about waiting for cooler weather for baking. Thankfully our 90's have cooled down to 70's-80's. I started a new thread for the applesauce cake recipe, here:

Enjoy!

Share this post


Link to post
Share on other sites

I thought I'd add yet another message to this thread to let you know I don't have it all figured out yet, when it comes to baking items that come out gummy, soggy, or my favorite description is gloppy. I made a flat bread today, rice flour only (combo brown & white rice) that by all appearances looked like it rose mostly o.k., but was a bit gloppy in the center. I managed to toast it and it's mostly edible, but it's not my best result. So I don't have all the answers, in case anyone else wants to jump in with advice. Still a work in progress! :rolleyes:

Share this post


Link to post
Share on other sites


Ads by Google:


Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   11 Members, 2 Anonymous, 405 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com