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Celiac.com 12/09/2024 - Gluten-free baking can be a rewarding challenge that opens up new textures and flavors in your favorite recipes. While gluten-free baking requires a bit more attention to detail, the payoff is delicious, satisfying treats that everyone can enjoy. Here, we’ll walk through the essential tips for successful gluten-free baking, from choosing the right ingredients to helpful techniques and delicious recipe ideas. Understanding Gluten-Free Flour Blends One of the biggest adjustments in gluten-free baking is replacing traditional wheat flour. Gluten is a protein that provides elasticity and structure in baked goods, so without it, we need alternative flours that mimic these properties. Most gluten-free bakers find success with a combination of flours. Common gluten-free flour options include: Rice Flour: Light and mild, rice flour is a staple in many gluten-free blends. Almond Flour: Adds moisture, richness, and a subtle nutty flavor. Tapioca and Potato Starches: Provide stretch and tenderness, making them ideal for soft, chewy baked goods. Sorghum and Millet Flours: These whole grain flours add flavor, fiber, and nutrients to gluten-free recipes. For most recipes, a pre-made gluten-free flour blend (available at most grocery stores) can simplify the process, as these blends are balanced to provide texture and stability similar to wheat flour. However, if you’d like to create your own blend, start with a 60-40 ratio of whole grain flours to starches. Using Binders: Xanthan Gum, Guar Gum, and Psyllium Husk Since gluten acts as a binder, giving doughs and batters elasticity, gluten-free baking often requires additional binding agents to hold ingredients together. Xanthan gum and guar gum are two common options. Generally, use ¼ teaspoon per cup of flour in cakes, muffins, and cookies, and ½ teaspoon per cup of flour in breads and pizza doughs. For a more natural approach, psyllium husk is an excellent alternative that also adds fiber. Mix 1 tablespoon of psyllium husk with 3 tablespoons of water to replace each teaspoon of xanthan gum or guar gum. Mastering Gluten-Free Texture with Proper Hydration Gluten-free flours absorb more liquid than wheat flour, so gluten-free batters often need more hydration. This adjustment can be as simple as adding an extra egg or a bit more liquid (milk, water, or oil). Letting the batter rest for 10-15 minutes before baking allows the flours to absorb the liquid fully, resulting in a smoother texture. For cakes and muffins, increase the liquid by 10-20%, as this will help maintain moisture and prevent dryness. In bread recipes, adding a small amount of oil or applesauce can improve both texture and shelf-life. Key Techniques for Fluffy Gluten-Free Breads Baking gluten-free bread requires some specific techniques to avoid dense, crumbly loaves: Use Carbonation: Adding a carbonated liquid, like sparkling water or even club soda, can introduce air bubbles and help the dough rise. Experiment with Eggs: Eggs add structure and lift to gluten-free bread recipes, so try adding an extra egg to help the bread rise and hold its shape. Adjust Rising Times: Gluten-free doughs often require shorter rise times. Once the dough has doubled in size, it’s ready to bake—over-proofing can lead to sinking during baking. One of the best gluten-free bread recipes combines sorghum flour, potato starch, and a small amount of psyllium husk for structure. After combining the ingredients, let the dough rise until doubled, then bake at a lower temperature (around 350°F) for a softer crust and even bake. Common Gluten-Free Baking Mistakes (and How to Avoid Them) Too Dense: Gluten-free baked goods can easily become dense without proper hydration. Ensure you’re adding enough liquid and consider incorporating an extra egg for structure. Gritty Texture: Some gluten-free flours, particularly rice flour, can create a gritty feel. Letting the batter rest for a few minutes before baking helps the flours hydrate and smooth out. Flat Baked Goods: For fluffy cakes and muffins, use a combination of flours (like almond and sorghum) to add lightness and structure, and avoid over-mixing the batter. Delicious Gluten-Free Recipe Ideas to Try 1. Fluffy Gluten-Free Pancakes Ingredients: 1 cup gluten-free all-purpose flour blend 1 tablespoon sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 cup buttermilk 1 egg 2 tablespoons melted butter Instructions: In a mixing bowl, combine the flour blend, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, egg, and melted butter. Add the wet ingredients to the dry ingredients, stirring just until combined. Let the batter rest for 5 minutes. Pour batter onto a hot griddle and cook until bubbles form on the surface, then flip and cook until golden brown. 2. Moist Gluten-Free Banana Bread Ingredients: 1 ½ cups almond flour ½ cup coconut flour 1 teaspoon baking soda ¼ teaspoon salt 3 ripe bananas, mashed 3 eggs ¼ cup maple syrup 1 teaspoon vanilla extract Instructions: Preheat your oven to 350°F and grease a loaf pan. In a bowl, mix almond flour, coconut flour, baking soda, and salt. In a separate bowl, combine bananas, eggs, maple syrup, and vanilla extract. Add the dry ingredients to the wet, stirring until just combined. Pour the batter into the loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean. 3. Crispy Gluten-Free Pizza Crust Ingredients: 1 cup gluten-free all-purpose flour blend ¼ cup tapioca starch ¼ cup almond flour 1 teaspoon baking powder ½ teaspoon salt 3/4 cup warm water 1 tablespoon olive oil Instructions: Preheat your oven to 425°F and line a baking sheet with parchment paper. In a mixing bowl, combine the flours, baking powder, and salt. Add the water and olive oil, mixing until a dough forms. Let it rest for 10 minutes. Roll out the dough to your desired thickness and pre-bake for 5 minutes. Add your toppings and bake for an additional 10-12 minutes, or until the edges are crispy. Experiment and Have Fun! Gluten-free baking may seem intimidating at first, but with the right ingredients, techniques, and a willingness to experiment, it can be incredibly rewarding. Try incorporating some of these tips and recipes into your gluten-free journey, and enjoy the satisfaction of baking treats that everyone can enjoy. With a bit of practice, you’ll be well on your way to mastering the art of gluten-free baking! Watch the video version of this article:

Celiac.com 11/21/2024 - On a bustling evening in downtown San Luis Obispo, Michael Milch, once a writer for HBO's acclaimed shows, finds himself in a new role: serving up his version of the perfect gluten-free bagel at his Salty Bagel booth. What sets Milch’s story apart isn’t just the quality of his bagels but the unique path that led him to become a gluten-free baker after a successful career in writing for prestige television. A Shift from Writing to Baking Milch’s career shift from writing for shows like Deadwood and John from Cincinnati to perfecting bagels is as unexpected as it is inspiring. Milch spent the early part of his career in writers' rooms, working alongside his uncle, David Milch, the creator of several notable HBO series. However, when he lost his job in 2020, Milch used the COVID-19 lockdown to reconnect with his family and explore new creative outlets—this time, through baking. Like many during the pandemic, Milch started experimenting in the kitchen. What began as a simple endeavor turned into a newfound passion. With more time to spend at home, he decided to tackle something close to his heart: creating gluten-free versions of foods he loved but could no longer enjoy after his celiac disease diagnosis in 2016. Discovering the Gluten-Free Niche Diagnosed with celiac disease, Milch was forced to say goodbye to many of the comfort foods he grew up with. One of those foods was the bagel. Bagels, with their chewy inside and crunchy exterior, are iconic for their texture and flavor—something that gluten-free alternatives had historically failed to replicate. Milch realized that gluten-free foods often had a bad reputation for good reason. The challenge, however, wasn’t something he was willing to shy away from. Inspired by the memory of foods he could no longer have, Milch decided to perfect the gluten-free bagel. He approached baking with the same creativity and determination he had applied to his writing, testing and refining his recipe until it met his standards. According to Milch, it took only a few rounds in the kitchen before he believed he had created something special—a gluten-free bagel that would satisfy even the most skeptical eaters. Crafting the West Coast Bagel Milch’s West Coast gluten-free bagel quickly earned a loyal following, not just for its taste but for the way it made people feel. Customers, many of whom were on gluten-free diets for health reasons, found solace in Milch's bagels. His slogan, “100% Gluten-Free, 0% Terrible,” reflects the idea that gluten-free food doesn’t have to be a disappointing substitute but can be a delicious experience in its own right. Milch’s bagels became a hit at the San Luis Obispo Farmers' Market, drawing both locals and visitors. People with gluten sensitivities, like Sunday Barrett, found his bagels to be a revelation. Even customers who didn’t follow a gluten-free diet, like Sean Wilcox, preferred Milch's bagels over traditional ones. A Labor of Love and Healing In 2021, just as Milch was hitting his stride in the kitchen, he faced another life-altering event: the death of his father, Robert, from Stage IV cancer. Milch spent six weeks in Buffalo, caring for his father during his final days. After his father’s passing, baking became Milch’s way of processing his grief and grounding himself in a world that suddenly felt off-kilter. The act of creating in the kitchen provided him with the emotional healing he needed. Upon returning home to Los Osos, Milch threw himself even more fully into baking, experimenting with recipes and continuing to refine his gluten-free bagels. Baking became a form of therapy—a way to channel his emotions and focus on something tangible. And through this process, the Salty Bagel was born. Why Salty Bagel Stands Out Milch's bagels are known for their light, chewy texture and perfect balance of flavors. Unlike many gluten-free alternatives, which can be dense or dry, Salty Bagel offers a delightful crunch on the outside and a soft, flavorful inside. Customers often can’t believe that they’re gluten-free, as they closely resemble traditional bagels in both taste and texture. The attention to detail in Milch’s process is evident in every bite. His bagels don’t feel like a sacrifice for those who must adhere to a gluten-free diet. Instead, they bring back a sense of normalcy and joy to eating—a crucial element for those who have had to give up so many of their favorite foods due to dietary restrictions. A Future in Bagels Milch's journey from writer to baker demonstrates that reinvention is possible at any stage of life. His ability to transform adversity—whether it be a layoff or the diagnosis of celiac disease—into an opportunity is not only inspiring but also deeply relatable. For Milch, baking isn’t just about creating great food; it’s about restoring a connection to the past while also building something meaningful for the future. The success of Salty Bagel highlights the growing demand for gluten-free options that don’t compromise on taste or quality. With a loyal customer base and a reputation for excellence, Milch has carved out a niche in the competitive world of artisanal baking, proving that gluten-free can indeed be delicious. A Tale of Career Reinvention Michael Milch's story is more than just a tale of career reinvention—it’s a testament to the power of passion, resilience, and adaptability. For people with celiac disease or gluten sensitivities, finding food that is both safe and delicious can feel like an uphill battle. Milch’s gluten-free bagels provide a solution, offering comfort and satisfaction without the health risks that gluten poses. In the end, Milch’s journey reflects the broader movement toward better, more inclusive food options. For those who have been diagnosed with celiac disease, Salty Bagel represents not just a product but a reminder that life can still be delicious, even when you have to leave some things behind. Read more at: sfgate.com

Celiac.com 07/28/2020 - Insects offer an edible, high protein alternative to traditional animal-based foods. Insects are consumed in many cultures, but are less commonly eaten in western cultures. One way around that is to produce goods using flour made from dried crickets. A team of researchers has been evaluating ways to use cricket flour effectively to create high quality gluten-free products that are also high protein, and rich in antioxidants. The research team included Lorenzo Nissen, Seyedeh Parya Samaei, Elena Babini, and Andrea Gianottia. They are variously affiliated with the Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum at the University of Bologna in Cesena, Italy; the Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum at the University of Bologna, Piazza Goidanich in Cesena, Italy. The team fermented doughs using different methods, pH, microbial growth, volatile compounds, protein profile, and antioxidant activity, before and after baking. They then assessed the results against standard gluten-free doughs. They found that the fermentation processes was similar for both cricket-enriched doughs and standard sourdoughs. Cricket flour gave the breads a typical bread flavor profile, marked by a unique aroma that is the result of different levels of volatile compounds, including various amounts of nonanoic acid, 2,4-nonadienal (E,E), 1-hexanol, 1-heptanol, and 3-octen-2-one, depending how the dough was prepared. Finally, antioxidant activities were significantly enhanced in cricket breads, indicating that cricket powder offers gluten-free bakers a way to create flour that is high in protein and antioxidants, and yields high-quality baked products with a desirable aroma. Could flour made with cricket flour become the go-to product for creating gluten-free breads that are nutritious and delicious? Would you try it? Let us know in the comments below. Stay tuned for more on this and related stories. Read more in Food Chemistry

Celiac.com 09/23/2023 - For those with celiac disease, gluten-free baking isn't just about culinary preference; it's a vital aspect of maintaining their health and preventing the symptoms and damage associated with gluten consumption. In recognition of the unique challenges faced by individuals with celiac disease, this article is dedicated to advancing the art of gluten-free baking. While many are familiar with the basics of gluten-free substitutions and recipes, we aim to take your culinary creations to the next level. Our purpose is to empower those affected by celiac disease, as well as anyone interested in gluten-free baking, with advanced techniques, innovative recipes, and creative ingredient substitutions. We want to inspire you to go beyond the ordinary and create exceptional gluten-free baked goods that rival their gluten-containing counterparts in flavor, texture, and presentation. We will explore the world of gluten-free baking, uncovering the secrets to mastering flour blends, harnessing the potential of innovative gluten-free ingredients, employing advanced baking techniques, elevating flavor profiles, customizing and adapting recipes, and showcasing the artistic presentation of your gluten-free creations. Whether you're a seasoned gluten-free baker or just beginning your journey into this culinary realm, there's something here for everyone. Together, let's embark on a delicious and satisfying adventure into the realm of gluten-free baking beyond the basics. Mastering Gluten-Free Flour Blends Gluten-free flour blends are the cornerstone of successful gluten-free baking. These blends serve as the foundation of your recipes, mimicking the structure and texture that gluten provides in traditional baking. Now we will delve into the significance of gluten-free flour blends and offer guidance on how to master them. The Importance of Gluten-Free Flour Blends For individuals with celiac disease or gluten sensitivity, removing wheat flour from their diet is a necessity. However, wheat flour contains gluten, a protein that contributes to the elasticity and structure of baked goods. To replicate this essential texture, gluten-free flours must be combined in precise ratios to create a blend that closely mimics the properties of wheat flour. The right blend can make the difference between a crumbly, dry product and a moist, tender one. Creating Your Own Gluten-Free Flour Blend While pre-packaged gluten-free flour blends are readily available, creating your own blend allows for greater control over taste and texture. Here's a basic guide to crafting your custom flour blend: Choose a Base Flour: Start with a primary flour, such as rice flour, sorghum flour, or brown rice flour. This will make up the majority of your blend. Add Starch: Incorporate a starch like tapioca starch, potato starch, or cornstarch to improve the texture and tenderness of your baked goods. Starches help bind ingredients together and create a lighter crumb. Enhance Nutritional Value: To boost nutrition and flavor, consider adding nut flours like almond, coconut, or hazelnut. These flours contribute a delightful nuttiness and moisture to your creations. Experiment with Ancient Grains: Explore ancient grains like quinoa flour, amaranth flour, or teff flour. These nutritious options add depth and unique flavor profiles to your blend. Xanthan Gum or Guar Gum: Include a small amount of xanthan gum or guar gum (typically 1/2 to 1 teaspoon per cup of flour blend) to improve elasticity and binding. These gums mimic gluten's role in providing structure. Test and Adjust: Blend your chosen flours in the desired ratios, and test your blend in various recipes. Adjust the proportions to achieve the desired texture and taste for your specific recipes. Commercially Available Gluten-Free Flour Blends If you prefer convenience or are new to gluten-free baking, several excellent commercially available gluten-free flour blends are worth considering. Some popular options include: gfJules Gluten Free All Purpose Flour: Certified Gluten-Free (GFCO), Certified Kosher (OU) & Certified Free From the Big 9 Food Allergens (CFF): wheat, milk, eggs, peanuts, tree nuts, soy, fish, crustaceans, sesame. Bob's Red Mill 1-to-1 Baking Flour: This blend is designed for easy substitution in traditional recipes, making it an excellent choice for beginners. Cup4Cup Multipurpose Flour: Developed by renowned chef Thomas Keller, this blend is praised for its performance and taste, closely mirroring wheat flour in various recipes. King Arthur Gluten-Free Flour: Known for its consistent results, King Arthur's blend is a versatile choice for both sweet and savory dishes. Pamela's Products Artisan Blend: This mix incorporates a variety of flours and starches to produce a reliable and well-balanced flour blend. Each of these blends has its unique characteristics and works well in specific applications. Experimenting with different commercial blends can help you find the one that suits your baking needs best. In the journey of mastering gluten-free flour blends, patience and experimentation are key. By understanding the importance of these blends, crafting your own, and exploring commercially available options, you'll be well on your way to creating exceptional gluten-free baked goods with the perfect texture and flavor. Innovative Gluten-Free Ingredients In the world of gluten-free baking, innovation often leads to delightful surprises. Beyond the conventional gluten-free flours like rice and sorghum, there exists a treasure trove of lesser-known ingredients with unique properties that can transform your gluten-free baked goods into culinary masterpieces. It's time to explore some of these innovative gluten-free ingredients, understand their distinct qualities, and share recipes that demonstrate their potential. Almond Flour: Nutty Excellence Unique Properties: Almond flour, made from finely ground almonds, boasts a rich, nutty flavor and a moist, tender texture. It's high in healthy fats and protein, making it a nutritional powerhouse. Enhancing Baked Goods: Almond flour adds a delightful nuttiness and moisture to your creations. Use it as a partial replacement for traditional flour in recipes for cookies, cakes, and muffins. It's particularly well-suited for gluten-free pastry crusts, providing a buttery, crumbly texture. Recipe Inspiration: Try making almond flour-based chocolate chip cookies for a nutty twist on a classic favorite. The almond flour's texture and flavor elevate these cookies to a whole new level. Coconut Flour: The Versatile Grain-Free Choice Unique Properties: Coconut flour is a gluten-free, grain-free option made from the dried, defatted coconut meat. It's exceptionally absorbent, requiring more liquid in recipes, and imparts a subtle coconut flavor. Enhancing Baked Goods: Due to its high absorbency, coconut flour is excellent for recipes that require moisture, such as banana bread, brownies, and pancakes. It also provides a pleasant coconut aroma and flavor. Recipe Inspiration: Create gluten-free coconut flour pancakes that are light, fluffy, and infused with a tropical twist. Top them with fresh fruit and a drizzle of pure maple syrup for a delightful breakfast treat. Tapioca Starch: The Textural Marvel Unique Properties: Tapioca starch, also known as tapioca flour, is a gluten-free starch derived from the cassava root. It has an incredible ability to create a chewy, elastic texture in baked goods. Enhancing Baked Goods: Tapioca starch is a valuable addition to gluten-free flour blends, enhancing the texture of bread, pizza crust, and tortillas. It imparts a satisfying chewiness, which can be elusive in gluten-free recipes. Recipe Inspiration: Try crafting gluten-free Brazilian cheese bread (Pão de Queijo) with tapioca starch. These savory cheese puffs have a chewy, cheesy interior and a crisp crust—an irresistible combination. Teff Flour: The Ancient Grain Secret Unique Properties: Teff flour is a nutrient-dense, gluten-free flour made from teff, an ancient grain. It has a mild, earthy flavor and a fine texture. Enhancing Baked Goods: Teff flour is versatile, adding a unique depth of flavor to your gluten-free baked goods. It works well in recipes for pancakes, muffins, and injera (a spongy Ethiopian flatbread). Recipe Inspiration: Explore the world of East African cuisine by making gluten-free teff injera. This sourdough flatbread is a perfect accompaniment to stews and curries, providing a tangy and hearty base. These innovative gluten-free ingredients open up a world of possibilities for elevating your baked goods. By understanding their unique properties and experimenting with recipes, you can create exceptional gluten-free treats that not only cater to dietary restrictions but also satisfy your culinary cravings. The key is to embrace these ingredients as creative allies in your gluten-free baking journey. Coconut Flour - Pre Toasted by Veganbaking.net is licensed under CC BY-SA 2.0. Advanced Baking Techniques Elevating your gluten-free baking game goes beyond just using alternative flours. Advanced baking techniques can make a substantial difference in the texture, flavor, and overall quality of your gluten-free baked goods. Now we'll explore three advanced techniques: sourdough starters, long fermentation, and managing hydration levels. We'll delve into how these methods can enhance your gluten-free creations and provide step-by-step instructions and tips for their effective use. 1. Sourdough Starters: Capturing Natural Fermentation Why Sourdough for Gluten-Free Baking? Sourdough starters harness the power of natural fermentation to improve both flavor and texture. In gluten-free baking, where the absence of gluten can lead to denseness, sourdough can create a lighter, airier crumb. The beneficial microbes in sourdough help break down starches, making it easier for the body to digest. Getting Started with a Gluten-Free Sourdough Starter: Mix 1/2 cup of gluten-free flour (e.g., brown rice flour or a blend) and 1/2 cup of lukewarm water. Cover the mixture loosely and let it sit at room temperature for 24 hours. Discard half of the mixture and feed it with another 1/2 cup of flour and 1/2 cup of water. Repeat this daily until it's active (usually 5-7 days). Using Sourdough in Recipes: Replace a portion of the liquid and flour in your recipe with an equivalent amount of active sourdough starter. Adjust hydration levels as needed to maintain the desired dough consistency. 2. Long Fermentation: Developing Flavor and Structure The Benefits of Long Fermentation: Long fermentation allows the dough to develop complex flavors and improve its structure. In gluten-free baking, this extended rest period enhances the texture, making it less crumbly. Steps for Long Fermentation: Mix your gluten-free dough as usual. Cover the dough and let it rest in the refrigerator for an extended period (12-24 hours or more). Remove the dough from the refrigerator and allow it to come to room temperature before baking. Tips for Success: Longer fermentation periods may require adjustments to the hydration level. The dough should remain workable. Experiment with different recipes, such as bread, pizza dough, or even muffins, to experience the benefits of long fermentation. 3. Managing Hydration Levels: Achieving the Right Consistency Why Hydration Matters: Hydration levels in gluten-free dough significantly impact the final product. Different flours absorb liquid differently, so understanding and managing hydration is crucial for achieving the desired texture. General Guidelines: Start with a standard recipe and note the hydration level (water-to-flour ratio). Adjust hydration gradually by adding more liquid or flour until the dough reaches the desired consistency. Tips for Hydration Adjustment: For bread-like textures, aim for a higher hydration level. For cookies and cakes, a lower hydration level may be preferable. Mastering these advanced baking techniques can transform your gluten-free baked goods into culinary delights. Sourdough starters infuse flavor and lightness, long fermentation enhances structure and complexity, and managing hydration ensures the perfect dough consistency. Experiment, observe, and adapt these techniques to your favorite recipes to create exceptional gluten-free treats that will leave everyone craving more. Making sourdough bread starter by Nutrition, Food Safety & Health is marked with CC0 1.0. Elevating Flavor Profiles Elevating the flavor of gluten-free baked goods is a delightful journey that can transform your creations from good to exceptional. In this section, we'll share valuable tips and tricks for enhancing the taste of your gluten-free treats. We'll explore the art of using spices, extracts, and natural sweeteners to create delicious, flavorful baked goods. Additionally, we'll provide recipes that demonstrate these flavor-enhancing techniques. 1. Tips and Tricks for Flavor Enhancement Toasting Nuts and Flours: Toasting ingredients like almond flour, coconut, or nuts before incorporating them into your recipes adds a rich, nutty depth to your baked goods. Citrus Zest: Grated citrus zest (lemon, orange, or lime) can infuse a burst of bright, fresh flavor into your baked goods. It pairs beautifully with a variety of recipes, from muffins to cakes. Infused Liquids: Experiment with infusing liquids like milk or cream with spices (e.g., cinnamon sticks or cardamom pods) before adding them to your recipes. This subtle infusion can enhance the overall taste. 2. The Power of Spices and Extracts Cinnamon and Nutmeg: These warm, aromatic spices can bring a comforting, homey feel to your baked goods. They're perfect for everything from cookies to bread. Vanilla Extract: High-quality vanilla extract adds a sweet, floral note that complements a wide range of flavors. It's a must-have for cakes, cookies, and even pancakes. Almond Extract: Almond extract lends a delightful nuttiness to your creations. It's particularly suited for enhancing the flavor of almond-based desserts. 3. Natural Sweeteners and Flavor Infusions Honey and Maple Syrup: These natural sweeteners not only provide sweetness but also contribute unique flavors. They're great for drizzling over muffins or incorporating into glazes. Fresh Herbs: Surprisingly, fresh herbs like rosemary, basil, or lavender can be used to infuse unique and delightful flavors into your baked goods. Try adding them to shortbread cookies or scones. Fruit Reductions: Simmering fruits like berries or peaches with a touch of sugar can create a flavorful reduction to swirl into muffins or use as a topping for cakes. Recipes to Showcase Flavor Enhancement Techniques Blueberry Muffins: These gluten-free blueberry muffins are wonderful, but incorporate lemon zest and fresh blueberries for a burst of citrusy freshness and fruity goodness. Banana Pecan Muffins: This oldy but goodie recipe is excellent, but infuse it with cinnamon, nutmeg, and a touch of vanilla extract, and these muffins will be a comforting treat with a warm, aromatic flavor. Almond Flour Chocolate Chip Cookies: Almond flour and almond extract work together to create a rich, nutty flavor in these gluten-free chocolate chip cookies. Lavender Shortbread Cookies: Fragrant lavender adds a unique, floral note to these gluten-free shortbread cookies, making them a sophisticated and delightful treat. By incorporating these tips and flavor-enhancing techniques into your gluten-free baking, you can create a diverse array of delicious treats that cater to various tastes and preferences. Experiment with different combinations, trust your palate, and enjoy the journey of crafting exceptional gluten-free delights. Customizing and Adapting Recipes Adapting traditional recipes to make them gluten-free can be a rewarding and creative endeavor. In this section, we'll provide guidance on how to successfully transform your favorite recipes into gluten-free versions. We'll discuss the importance of accurate ingredient measurements and adjusting ratios to maintain the desired texture and flavor. Plus, we'll share examples of successfully adapted recipes to inspire your culinary experiments. 1. Adapting Traditional Recipes to Be Gluten-Free Select the Right Flour: Begin by selecting an appropriate gluten-free flour or blend based on your recipe's requirements. For instance, rice flour or a 1-to-1 gluten-free flour blend can often replace all-purpose wheat flour in recipes like cakes and cookies. Leavening Agents: Gluten-free flours may require adjustments in leavening agents like baking powder or yeast. Experimentation may be necessary to achieve the desired rise and texture. Binders: Gluten is a natural binder, so in its absence, you may need to add binders like xanthan gum or guar gum to maintain the structure of your baked goods. 2. The Importance of Accurate Measurements and Ratios Weigh Your Ingredients: Measuring ingredients by weight, rather than volume, can provide more accurate results in gluten-free baking. Invest in a kitchen scale to ensure precision. Balance Hydration Levels: Gluten-free flours often absorb moisture differently, so adjusting the liquid content is crucial. Too much or too little liquid can affect the texture and consistency of your baked goods. Experiment Gradually: Adaptation is often an iterative process. Make small changes, record your adjustments, and be patient. Over time, you'll develop a feel for how to adjust recipes effectively. 3. Successfully Adapted Recipes Gluten-Free Chocolate Cake: Adapt a classic chocolate cake recipe by replacing wheat flour with a gluten-free blend. Adjust the leavening agents and moisture levels as needed. The result is a moist, decadent cake with the same rich flavor. Gluten-Free Pizza: Transform your favorite pizza recipe by using gluten-free pizza crust mix or creating your own gluten-free pizza dough. Don't forget to adjust the baking time and temperature for the crust. Gluten-Free Pancakes: Make fluffy, gluten-free pancakes by swapping wheat flour with a combination of gluten-free flours. Ensure the batter has the right consistency, and you'll have light, airy pancakes for breakfast. Gluten-Free Chocolate Chip Cookies: Adapt the classic chocolate chip cookie recipe by using a gluten-free flour blend and adding xanthan gum or guar gum to maintain the chewy texture. The end result? Delicious gluten-free cookies that rival their traditional counterparts. Customizing and adapting recipes to be gluten-free allows you to enjoy your favorite dishes without compromising on taste and quality. By following these guidelines, paying attention to measurements, and experimenting thoughtfully, you can successfully create gluten-free versions of your beloved recipes that are just as satisfying and delicious. Gluten-free pizza by Dawn Huczek is licensed under CC BY 2.0. Showcasing Artistic Presentation The art of gluten-free baking goes beyond taste; it extends to presentation and aesthetics. In this section, we'll explore the importance of presentation in gluten-free baking and offer decorating and plating tips to help you create visually appealing gluten-free desserts. We'll also share inspiring photos of beautifully presented gluten-free baked goods to spark your creativity. 1. The Importance of Presentation in Gluten-Free Baking First Impressions: Presentation is the first thing that catches the eye when serving gluten-free baked goods. A beautifully presented dessert not only looks enticing but also communicates care and attention to detail. Enhancing the Experience: Aesthetically pleasing desserts elevate the overall dining experience. They can make your gluten-free treats feel special and indulgent. Appetite Stimulation: Well-presented dishes can stimulate the appetite and make your gluten-free baked goods even more appealing to family and guests. 2. Decorating and Plating Tips for Gluten-Free Desserts Use Vibrant Ingredients: Incorporate colorful, fresh fruits like berries, citrus segments, or edible flowers to add a pop of color and freshness to your desserts. Textures and Layers: Play with different textures by adding crunchy elements like chopped nuts or crumbled meringue alongside creamy components like whipped cream or ganache. Sauces and Drizzles: Decorative sauces or drizzles can add elegance and complexity to your dessert plates. Consider chocolate ganache, berry coulis, or caramel. Edible Garnishes: Elevate your presentation with edible garnishes like mint leaves, grated chocolate, or finely shredded coconut. Plate with Precision: Pay attention to the arrangement of elements on the plate. Balance colors, shapes, and heights for an appealing composition. French pastries by Ted Drake is licensed under CC BY-ND 2.0. 3. Beautifully Presented Gluten-Free Baked Goods Remember that the key to showcasing artistic presentation in gluten-free baking is creativity and attention to detail. Experiment with different plating techniques and decorations to make your gluten-free desserts not only delectable but also visually stunning, ensuring a memorable dining experience for all. Conclusion In the world of gluten-free baking, the journey is not only about necessity but also about creativity and culinary innovation. Throughout this article, we've embarked on a flavorful exploration of gluten-free baking beyond the basics, uncovering techniques, ingredients, and presentation tips that can empower individuals with celiac disease and gluten sensitivities to create exceptional treats. Let's recap the key takeaways and celebrate the joys of gluten-free baking. Key Takeaways: Mastering Flour Blends: Gluten-free flour blends are the foundation of successful gluten-free baking. Create your own or explore commercial options to achieve the right texture and structure for your recipes. Innovative Ingredients: Embrace unique gluten-free ingredients like almond flour, coconut flour, tapioca starch, and more to enhance the flavor and moisture of your baked goods. Advanced Baking Techniques: Experiment with sourdough starters, long fermentation, and hydration levels to improve the texture and taste of your gluten-free creations. Elevating Flavor Profiles: Enhance the taste of your gluten-free treats with spices, extracts, natural sweeteners, and creative flavor infusions. Customizing and Adapting Recipes: Adapt traditional recipes thoughtfully, focusing on selecting the right flour, precise measurements, and achieving the perfect balance in ratios. Artistic Presentation: Pay attention to presentation and aesthetics, using colorful ingredients, textures, garnishes, and plating techniques to create visually appealing gluten-free desserts. Embrace the Gluten-Free Culinary Journey We encourage every celiac and gluten-sensitive baker to embrace the gluten-free culinary journey with enthusiasm and creativity. Don't be afraid to experiment, adapt, and innovate in your kitchen. Gluten-free baking can be an art form in itself, offering endless possibilities for delicious and safe treats. Remember that gluten-free baking is not just a necessity; it's an opportunity to explore new flavors, textures, and techniques. Whether you're baking for yourself or sharing your creations with friends and family, take pride in the fact that you're not only enjoying safe gluten-free treats but also delighting in the joys of culinary creativity. So, go ahead and embark on your next gluten-free baking adventure. Create, savor, and share your exceptional gluten-free delights with the world. After all, in the realm of gluten-free baking, the possibilities are as limitless as your imagination, and the results are truly scrumptious.

Celiac.com 05/05/2023 - Gluten-free products have become hugely popular in recent years, creating an opportunity for food companies to capitalize on this growing market. However, removing gluten from bread and bakery goods poses a significant technological challenge, as gluten is an essential component of the wheat dough system that gives baked goods their desired characteristics. Without gluten, bread often falls flat in terms of quality, elasticity, texture, and overall customer favorability. Creating a gluten-free bread that's like real bread is like a Holy Grail for gluten-free bread makers. Fortunately, researchers have been exploring alternative protein sources to compensate for the lack of gluten in gluten-free products. One promising option is dairy proteins, which have functional properties that can potentially mimic the protein-network structure of gluten. In a recent study, researchers examined the impact of adding different levels of dairy products, at 10% and 20% weight for weight, to gluten-free bread formulas. They found that the addition of dairy products improved the dough rheology properties, which in turn led to better bread quality parameters such as volume and firmness. The researchers also discovered a strong linear correlation between the pasting properties parameters, as measured by viscosity and elasticity, and bread staling rate, indicating that the use of dairy products has the potential to generate bread with a longer shelf-life. Overall, the results of the study demonstrate that the addition of dairy products to bread and bakery ingredients can significantly improve the technological properties of gluten-free bread. This finding is good news for those who suffer from celiac disease or gluten intolerance and must rely on gluten-free alternatives to stay healthy. As the market for gluten-free products continues to grow, there is a huge financial upside for companies to develop high-quality gluten-free options that are comparable in taste and texture to their gluten-containing counterparts. The use of dairy proteins as a substitute for gluten is a promising avenue for research and development in this area. Obviously, companies need to work information like this into their own research to fully understand the potential of dairy proteins as a replacement for gluten in their products. However, studies like this one offer valuable insights into the potential technological advantages of using dairy products in the production of gluten-free bread. Here's to a future with where gluten-free bread tastes more like traditional bread. Read more in Frontiers in Nutrition

Celiac.com 04/11/2023 - Batter Than Good Baking Co., an Oklahoma baking company that claimed to be gluten-free, has closed down, and apparently left town, after its products very publicly tested highly positive for gluten. Batter Than Good Baking's Gluten-Free Claims Challenged Rachelle Monica, a client of Batter Than Good Baking whose son has celiac disease initially conducted an at-home test when her son became sick after consuming their products. She then asked Gluten Free Watchdog, a group that tests and researches gluten-free products, to run a lab tests which confirmed her suspicions. The laboratory tests of Batter Than Good's Baking Flour found that it contained levels of gluten far too high to be considered mere cross-contamination. Batter Than Good Baking Denies Claims After a March 9th Facebook posting by Gluten Free Watchdog which stated that Batter Than Good’s Baking Flour tested positive for wheat flour, the company seems to have vanished. Bex Casillas, the chef and owner of the Batter Than Good Bakery, also took her personal Facebook down shortly after she posted that there had been cross-contamination found due to their “incubator kitchen” at Pioneer Technology Center. Pioneer Technology Center Responds to Cross-Contamination Allegations Pioneer then released a statement denying those claims saying “nothing has been baked in the incubator space since February 8th." Meanwhile, a former baker at Batter Than Good Baking told FOX23 that no one ordered the flour at the facility except Casillas. She said it was a “proprietary blend.” Customers with Celiac Disease Outraged Some customers who had purchased Batter Than Good's products expressed their outrage on social media. Many of them, like Monica's son, had celiac disease, which causes damage to the small intestine which is triggered by foods that contain gluten. She had trusted the gluten-free products, but says they made her son sick when he ate them. “If he had continued to eat it, it would’ve put him back in the hospital,” Monica said, showing a doctor's note from Ascension St. John Emergency Center, backing up her claims. Warnings Posted Gluten-Free Watchdog's page posted a warning after their test of Batter than Good Baking Co.'s products. The post has more than 700 comments from parents and clients, upset about the results. “My initial reaction as a parent was how can someone poison a child like that?” said Monica, who thinks it's wrong that someone can label food or a facility as gluten-free, when it's not actually be gluten-free. “Something needs to be done and it's really hard when it hurts our kids and it seems like nobody’s listening,” she explained. Machelle Beard was also a client of Batter Than Good Baking. She also has celiac disease, and says she views the company “100 percent...as poisoning me." Beard says she became sick after eating the baked goods, but didn't think it could be the bakery because of their gluten-free claims. “I do believe it was intentional. They were supposed to be a dedicated gluten-free facility, which means there is no chance of cross-contamination,” said Beard. “The testing proves it wasn’t cross-contamination. The testing proves it was just made with wheat,” added Beard. Efforts to reach business owner, Bex Casillas, via Facebook messenger, email were unsuccessful, and the phone numbers listed there are no longer working. The company appears to have pulled up stakes and vanished in the face of mounting anger and scrutiny over the seemingly non-gluten-free aspect of its "gluten-free" business model. Read more at Fox23

Celiac.com 04/06/2023 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about baking chocolate. Lately we've seen a lot of people asking what brands of melting chocolate are gluten-free and safe for people with celiac disease? Here's the rundown. Melting and baking chocolate are often gluten-free, but can sometimes contain gluten ingredients. Some kinds of baking chocolate may contain barley, wheat or other gluten ingredients, and so are not gluten-free. Brands of Gluten-Free Melting and Baking Chocolate Baker's Baker's Dipping Chocolate Baker’s Unsweetened Baking Chocolate Bar Callebaut Couverture Callebaut Couverture chocolate Enjoy Life Foods Enjoy Life Foods Baking Dark Chocolate Morsels Enjoy Life Foods Baking Semi-Sweet Chocolate Morsels Hershey Hershey’s Cocoa Special Dark Hershey’s Cocoa Special Dark is listed on the company's gluten-free list. Hershey's Milk Chocolate Baking Chips Lily’s Sweets Lily’s Sweets Chocolate Merckens Merckens Melting Wafers in Milk Chocolate Nestle Nestle Toll House Milk Chocolate Morsels Scharffenberger Scharffenberger Baking Chocolate 70% Bittersweet Dark Chocolate Baking Chunks 62% Semisweet Dark Chocolate Baking Chunks 43% Oat Milk Chocolate + Coconut Sugar Baking Chunks 55% Dark Milk Chocolate + Maple Sugar Baking Chunks 62% Semisweet Dark Chocolate Baking Portions 70% Bittersweet Dark Chocolate Baking Portions 99% Unsweetened Dark Chocolate Baking Portions 100% Unsweetened Dark Chocolate Cocoa Powder As always, check all labels carefully and avoid any gluten ingredients, as suppliers can change at any time. Did we miss your favorite brand of of gluten-free melting or baking chocolate? Share it in the comments below.

Celiac.com 11/26/2022 - Longing for soft, warm and delicious gluten-free breads? Then consider a bread machine, one of the most popular kitchen appliances—perfect for our home made gluten-free breads. When you think of it as a small oven, free of drafts and temperature changes it is easy to understand how it can turn out beautifully risen breads with great texture and remarkable taste. There are many benefits to using a bread machine, including: Frees up regular oven for other uses Keeps kitchen cooler Saves money on electricity Move it around the kitchen, put it in your camper or take it to your dorm Avoids cross contamination Lends itself to creativity in the kitchen Safer for younger family members to use Less expensive than purchasing a second oven Perfect for those who have had difficulties with yeast breads rising in the oven Success Starts with Purchasing the Right Bread Machine for your needs Before you make your purchase, answer these questions: What is your budget? Bread machines run from $29.99 through $249.99. The good news is all price ranges offer the required features for successful gluten-free breads. How much space do you have? Sizes vary considerably. Measure the space where you will be using the bread machine. Some machines have shorter cords than others so notice the distance to electrical outlets. Remember you must have enough clearance space to be able to open the bread machine lid. Do you want a bread machine that is fully programmable or one that may require you to manually change the settings during the baking process? The more programmable the machine, the more money it will cost. The most programmable machine is the Zojirushi BBCC-V20. It retails for about $249.00, so it is best to try to find it on sale. Bread machines with less programmability, such as Oster, Toastmaster, Welbilt, ($50 - $60 price range) also bake great bread. You will need to manually change the programming from the one hour Dough Cycle to the one hour Bake Cycle, unless you use the No-Knead No-Rise Method. Bread Machine Features: The most important features are the two cycle indicators: Dough Cycle and Bake Cycle. You will need both. Are indicators easy for you to locate and read? Do not purchase a machine if the cycle indicators are hidden under the lid or are too small to read. Look for a large window. You will want to know if the bread is mixing well, or if it has risen to its full height, all without lifting the lid. Purchase a bread machine that will handle 11⁄2 to 2 pound loaves for the sake of versatility. Open the box and look at the bread pan inside the bread machine. Does it pop out or twist? Is the pan easy for you to operate? Open the box and look at the bread pan inside the bread machine. Does it pop out or twist? Is the pan easy for you to operate? Some of the most common questions I receive about purchasing a bread machine: Does gluten-free bread have to rise more than once? No. One rise is sufficient. That is why we recommend the Dough Cycle and the Bake Cycle rather than the full cycles. Does gluten-free bread have to knead? This is a matter of semantics. It does not have to ‘knead’ since there is no gluten. However, it does have to be fully mixed. Our experience, after baking over 500 loaves of bread, all in bread machines, is that using the Dough Cycle provides sufficient mixing time. What are your favorite bread machines? This is tough since models keep changing. I have used over 8 different styles of bread machines, and every one of them has their good and their “Gee, I wish this was different” features. This is no different from the other tools we use in the kitchen, our sewing machines or even tools in our tool box. My three favorite machines are the Zojirushi BBCC-V20, the Welbilt ABYK and an old round bread machine that I purchased at a garage sale. Prices I paid were $169.99, $39.99 and $5.00, respectively. How long a bake time should I look for in a bread machine? I recommend a 60 – 90 minute bake time option. This is not available in every machine style. If the model you like only has a 60 minute bake cycle, see if you can restart the Bake Cycle after the 60 minutes are over, just in case the bread is not done. Do breads usually take longer than 60 minutes to bake in the bread machine? Just like your full oven, it depends on the bread recipe. Fruits, vegetables or heavy flours may take longer to bake. Is the Add-in ‘Beep’ feature necessary? My technique is to add all wet ingredients in the beginning, this includes the fruits and vegetables, since they contain water which will affect the water to flour ratio. Dry ingredients, such as nuts, seeds and cheese can be added at the beep. You will develop your own style. Making a decision on which machine to purchase and learning how to operate your bread machine may take about one to two hours of your time, but it is well worth the effort—as the reward will be great gluten-free bread!

Celiac.com 08/13/2021 - We get a lot of questions about baking supplies and ingredients. Specifically, we get a lot of questions about baking powder. More than a few people wonder if baking powder is gluten-free. The short answer is 'yes.' According to wikipedia, most "baking powders contain a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods." Pure baking powder does not contain gluten, and can be considered gluten-free. Clabber Girl baking powder contains corn starch, sodium bicarbonate (baking soda), sodium aluminum sulfate, and mono calcium phosphate. Baking powder that contains no gluten ingredients or is labeled gluten-free includes: Argo Baking Powder Bobs Red Mill Baking Powder Calumet Baking Powder Clabber Girl Baking Powder Dr. Oetker Baking Powder Gefen Baking Powder Royal Baking Powder Rumford Baking Powder In almost all cases, baking soda is gluten-free and safe for people with celiac disease. Just be sure to read ingredients, and avoid anything with gluten. Did we miss your favorite brand of baking powder? Be sure to tell us in the comments below.

Celiac.com 11/19/2022 - Gluten-free bread making the first few times is an incredibly frustrating experience that begs the question—is it really worth it? After my many trials I must say—yes it is definitely worth it! We are now able to make excellent bread that we can all enjoy. Being able to make bread allows my kids to take a sandwich to school, the fact that the bread is good (and looks good) is equally important to them. Since they cannot eat the hot lunch at school due to its “gluten in every bite” nature, it is important to have the option of sending a sandwich the children like (and will eat). Other kids taste the bread and like it, and say hey this gluten-free diet is pretty good! The benefits to these exchanges are priceless. It took awhile to get to this point but one day I was lucky enough to meet Lee Tobin. He gave me a recipe (originally developed by Barbara Emch) and I had success! I then began to shape this recipe to accommodate the various alternative flours stocked in my pantry. The recipe is fool-proof and it tastes great—especially with teff, amaranth, or buckwheat flour. In this class you will learn how to make a perfect loaf of bread. I will review alternative flours and why I use them. You will learn the tricks for successful gluten-free bread making, and how to change the template recipe for your own specific needs. Why Use Alternative Flours? My experience has been that these flours simply make superior gluten-free bread. Additionally, many celiacs struggle with weight gain after diagnosis and find their diet may lack important nutrients. As you adjust to the gluten-free diet it is a good time to understand how your body uses the food you eat. Simple carbohydrates are quickly digested and are broken down into simple sugar glucose. When the cells in your body need fuel they use this glucose. Extra glucose is converted into glycogen. If your body already has enough glycogen stored up, the glucose is turned into fat. The typical American diet is overloaded with simple carbohydrates and the celiac diet is no exception. Complex carbohydrates not only take longer to digest but they provide slow consistent energy. You feel full longer and your body doesn’t feel the wide fluctuations of blood sugar swings. Beans, whole grains, nut butters, oatmeal, soy, sweet potatoes, and vegetables are complex carbohydrates. They provide needed vitamins, minerals, fiber, and consistent energy. Many celiacs lack B vitamins, calcium, iron, and other nutrients—why not get them from your baked goods and reap the benefits of complex carbohydrates? We try to incorporate the alternative flours in most of our baking. When making sweet breads, cookies, bread, pizza crust, biscuits, and bread sticks I try to substitute about 1⁄2 of the flour called for in a recipe with a healthier alternative flour. Our favorites are teff, amaranth, brown rice, and buckwheat. Quinoa and millet flours can be substituted in the same fashion. Be sure you buy from manufacturers who provide pure, gluten-free flour— from the field all the way to the package. In our family we treat corn, carrots, potatoes, and white rice as if they were sweets (i.e. sugar = excess weight gain). They are all simple carbohydrates as are most of the products made from them (chips, cereal, snacks). Here is a quick overview of the various healthy gluten-free flours and their attributes: Amaranth contains more calcium, folic acid, Vitamin A, C, and E than most grains. The flavor is similar to that of graham crackers without the sweetness. Bean Flour is a light flour made from garbanzo and broad beans. Brown Rice Flour is milled from unpolished brown rice, and has a higher nutrient value than white rice flour. Much higher than white rice in protein, fiber, zinc, folic acid, B vitamins, calcium and vitamin E (15 times the vitamin E as white rice). Buckwheat is the seed of a plant related to rhubarb. It is high in fiber, iron, and B vitamins, and is great in many baked goods including pancakes and waffles. Millet is a small round grain that is a major food source in Asia, North Africa, and India, and is a rich source of B vitamins. Nut Flours are high in protein and, used in small portions, enhance the taste of many baked goods. Finely ground nuts added to a recipe increases the protein content and allows for a better rise. It is a great substitute for non-fat dry milk powder in gluten-free recipes. Quinoa (keen-wah), a staple food of the Incas, is a complete protein containing all 8 amino acids as well as a fair amount of calcium and iron. It is high in some B vitamins and folic acid. Soy Flour has a nutty flavor, and is high in protein and fat. Teff is always manufactured as a whole-grain flour, since it is difficult to sift or separate. It is a good source of protein, calcium, iron, fiber, and B vitamins. The changeable elements in the recipe are: Eggs: If you cannot tolerate eggs use Egg Replacer from Ener-G Foods (see also: flax seed egg replacer in section below) and be sure to use the almond flour instead of the non-fat, dry milk powder. The almond flour adds a great deal of flavor which could be helpful when you can’t use eggs. If you read the nutritional label for almond flour it might scare you as the grams of fat are high, remember this is good fat and there is fiber—both of which slow down sugar absorption in your body, which in turn helps control weight gain. The dry milk powder is high in sugar. Oil: Vegetable oil is typically soybean oil and some people are sensitive to canola oil so safflower oil is a good alternative. Sugar: Try turbinado sugar, a raw sugar that has been steam-cleaned. It has a delicate molasses flavor. Flour: Four cups of flour are in the recipe. The proportions of flours used can be changed around until you find what is right for you. Dry Milk Powder: As seen above in the eggs section I now prefer to use almond flour instead of dry milk powder. The bread turns out much more flavorful and has a wonderful texture. Flax Seed: This seed has many health benefits such as high-quality protein, fiber, B and C vitamins, iron, and zinc, anti-cancer properties, omega-3 fatty acids, and many other benefits. To use as an egg substitute grind 2 tablespoons flaxseed and add 6 tablespoons boiling water, let set for 15 minutes then whisk with a fork—this mixture will replace 2 eggs in a recipe. A clean coffee grinder works well to grind the small flaxseed. Cookware: It’s a good idea to have the proper cookware in your kitchen. You must have a heavy-duty stand mixer like the Kitchenaid mixer, as it will properly aerate the batter, producing a lighter bread with a fine crumb and more height. You should also have a good quality loaf pan. Temperature: In addition to knowing your oven temperature (buy a cheap oven thermometer), realize that when the temperature of your home is warm, bread will rise quicker. Humidity: Gluten-free flour absorbs moisture from the air so be sure to keep it sealed in its packaging and tightly cover any mixing bowls rather than allowing them to sit uncovered for any period of time. The moisture the flour absorbs from the air will affect your recipe. Amaranth Bread Recipe Makes one loaf. Feel free to substitute the amaranth flour with teff, buckwheat, or quinoa flour. Ingredients: 3 large eggs (egg-free option see note below) 1⁄4 cup vegetable oil 1 teaspoon lemon juice 1½ cups amaranth flour 1½ cups tapioca starch flour 1 cup fine brown rice flour 2/3 cup instant non-fat dry milk powder (dairy-free: substitute with finely ground nuts or almond flour) 2 teaspoons xanthan gum 1 teaspoon salt 2 tablespoons ground flax seed (optional) 1½ tablespoons active dry yeast 4 tablespoons sugar 1 1⁄4 cups warm water (105F-115F.) Directions: Bring all refrigerated ingredients to room temperature. Grease a 5 x 9-inch loaf pan. In the bowl of a stand mixer, combine eggs, oil, and lemon juice. In a separate medium bowl, combine flours, dry milk powder, xanthan gum, salt, flax seed, yeast and sugar. Pour 1⁄2 of the warm water into stand mixer and blend with egg mixture. Slowly add dry ingredients a little at a time until completely incorporated. Add remaining water, reserving some water if necessary. See note on humidity below. Mix batter on high speed for 31⁄2 minutes, then pour into prepared pan. Batter will be thicker than a cake batter and nothing like the consistency of regular bread dough. Cover bread with foil and place in a cold oven. Set a pan of hot water on a lower shelf underneath the bread. Leave for 10 minutes with oven door closed. (This will cause the bread to rise quickly). Remove bread from oven (do not uncover) and place in a warm place in the kitchen. Preheat oven to 400F. Bread will continue to rise as oven preheats. Uncover bread and bake for 10 minutes to brown the top. Cover bread with foil and continue to bake bread for 35-40 minutes. Turn bread out onto a cooling rack. When completely cooled, wrap tightly to maintain freshness for as long as possible. Tips: If humidity is high, reduce the amount of water in the recipe to avoid over-rising. Many gluten-free bakers experience the frustrating situation in which a beautiful loaf of bread deflates once removed from the oven. You will need to experiment a little to get just the right amount of water in your bread depending on the humidity in the air. If in question, use less water than the recipe calls for. You may use rapid rise yeast instead of regular yeast. If doing so, eliminate the cold oven rise method with a pan of hot water and follow yeast package directions instead for rise time. Hamburger Buns: Pour batter into English muffin rings, follow directions above. Bake for just 15 minutes. Once completely cooled these buns freeze well. Serve buns warmed, otherwise they will be crumbly. Egg Substitution: Grind 3 tablespoons flaxseed and add 1⁄2 cup + 1 tablespoon boiling water, let set for 15 minutes then whisk with a fork.

Have you ever taken a bite of unsweetened chocolate? If you have, I’m sure your taste buds revolted! Sugar is what makes most of our desserts palatable and desirable. But sugar adds empty calories to the diet and little else nutritionally speaking. So how are you going to bake foods to satisfy your sweet tooth if you refrain from using refined sugar? There are always viable alternatives. Sucrose (a fancy word for sugar) usually encompasses the following: Brown Sugar: Much less refined than white sugar, is derived from molasses (sorghum cane) and contains very small amounts of minerals. Raw Sugar: May come in crystalline form that is very similar to brown sugar. Turbinado Sugar: Is partially refined sugar crystals that have been washed in steam. White Sugar: Derived from cane or beets, and no matter what form it takes, offers nothing but empty calories. First consider the less desirable sugar replacements: Maltose: Not a good option because it comes from the breakdown of starch in the process of malting grains, usually barley, so it is not always gluten-free. Corn syrup: A blend of fructose and dextrose; its effect on blood glucose is similar to that of sucrose. Dextrose: Usually made from plant starches, in the U.S. it is mostly made from corn, but can also be obtained by the inversion of cane sugar or sucrose. Honey: Derived from flowers where bees have collected nectar, is a more concentrated form of carbohydrate than table sugar, and is converted to glucose in the body. It is only slightly better for you that refined sugar. If you are using honey to replace sugar, for 1 cup sugar, substitute ¾ cup honey; reduce liquid in recipe by 2 Tablespoons, and add ¼ teaspoon baking soda. If you still opt to use refined sugar, in most recipes you may reduce the amount of sugar called for without any noticeable effects on the finished product. There are several “sugars” on the market that do not have the negative effects of refined sugar: Date Sugar: Derived from dates, it is not as sweet as sucrose but has far more nutritional value. For 1 cup sugar, use 2/3 cup date sugar and add a little water to form thick syrup. Fresh or Dried Fruits: Offer a natural sweetness and can be used in baking to reduce the amount of refined sugar used. Fruit Juice Concentrates: While high in sugary taste, have nutritional value not found in sucrose. Fructose: Sweeter than any other sugar in equal amounts, comes from fruits and honey. Because of its concentration much less of this sweetener is needed in recipes. Invert Sugar: A mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose. It is found naturally in fruits and honey and produced artificially for use in the food industry. It is sweeter than sucrose, so the amount used may be lessened, and it helps baked goods stay fresh longer. Molasses: A thick syrup produced in refining raw sugar and ranging from light to dark brown in color. Maple Syrup/Sugar: Both made from the sap of maple trees. For 1cup sugar, use ¾ cup maple syrup or maple sugar. Stevia Sugar: Fairly new on the market this extract from the stevia leaf is combined with a pre-biotic nutritional supplement and is ten times sweeter than sugar. It has a glycemic index of zero, and is nutritionally beneficial. For 1cup sugar, use 2 Tablespoons stevia. Unsweetened Coconut: When toasted the natural oils in coconut are exuded adding sweetness to a baked product. Unsweetened Applesauce: When added to a cake or bread batter it adds sweetness, flavor, moistness and nutrition. Experiment until you find a sugar substitute that you enjoy, and one that works well with your recipes. Pineapple Sticks Ingredients: 2 cups gluten-free flour mixture 3 Tablespoons stevia ½ teaspoon salt ¾ teaspoon cinnamon ½ teaspoon gluten-free baking powder ¾ cup MF/gluten-free margarine ¾ teaspoon vanilla ¾ teaspoon lemon juice 6 Tablespoons water 1/3 cup all-fruit pineapple jam Corn-free diets: Omit cornstarch from gluten-free flour mixture. Use CF vanilla. Use baking soda in place of the baking powder. Use butter in place of the margarine. Omit nonstick spray; use olive oil to brush baking sheet. Rice-free diets: Omit rice flour from gluten-free flour mixture Soy-free diets: Use butter in place of margarine. Omit nonstick spray; use oil to brush baking sheet. Directions: Over a bowl, sift together flour mixture, fructose, salt, cinnamon and baking powder. Cut in margarine until mixture resembles coarse crumbs. Sprinkle vanilla, lemon juice and 2 Tablespoons water over flour mixture; toss with a fork. Continue adding water, 1 tablespoon at a time, and tossing until mixture is evenly moistened. Form into a ball, cover, and refrigerate for 1 hour. Divide dough into 4 even pieces. Roll 1 piece into a 12 X 4 inch rectangle; spread with half of the jam. Roll the second piece into a 12 X 4 inch triangle; gently lift dough and place over jam. Repeat with remaining 2 pieces of dough and remaining jam. Trim edges. Cut each rectangle into 12 one-inch strips. Twist each strip, pinching ends to seal. Place on a baking sheet that has been lightly sprayed with gluten-free nonstick spray. Bake at 375F degrees for 20 minutes or until lightly browned. Yield: 24 cookies. Note: For variety, use apricot or black raspberry jam in place of the pineapple jam. Calories (per cookie): 83; Total fat: 4.4g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 121.4mg; Carbohydrates: 10.1g; Fiber: 0.3g; Sugar: 2.8g; Protein: 3g

Celiac.com 10/29/2022 - The bread machine is a great tool for everyone’s kitchen, dorm room or camper, but what happens once you plug the machine in and add the ingredients? Some people, like one of the testers for Delicious Gluten-Free Wheat-Free Breads, simply add all the ingredients to the bread pan, close the lid, hit the programmed buttons and walk away. An hour or two later they return to a great tasting, freshly baked loaf of gluten-free bread. These free-style bakers do not worry if an edge of the loaf shows flour that is not totally mixed together or if the bread crust is not totally smooth with a nice rounded top. Then there are people who love to peek, prod and perfect their bread baking techniques into an award winning loaf of bread. Perhaps you fall somewhere between these descriptions. Either way, you will enjoy these Best Bread Baking Tips. Peek You can ‘peek’ at how well your bread machine is mixing the dough by either lifting the lid, or looking through the window. Reasons to peek include: adding of liquid; adding nuts or seeds during the beep; simple curiosity or you just can’t keep your hands off the equipment. Another reason to peek is to verify the bread is rising, or to determine if it has risen enough. Try to not raise the lid during the rising cycle. If your machine has a small window, shine a flashlight into the window to avoid raising the lid. Prod You may wonder why some people ‘prod’ the dough. Think of it as another term for helping the dough to mix. The ultimate goal is to have the dough appear silky and spread to the sides of the bread pan with just a hint of a bump or dome over the paddles. In some of the recipes you may even see paddle marks in the dough. Perfect Hints for perfecting the bread: Before you remove the bread from the pan, verify it is done. Tap on the top of the loaf. It should sound hollow. The bottom should also sound hollow. This works for both bread machines and oven made bread. Sometimes paddles stick inside the loaf when removing the bread from the pan. Do not worry. Use a toothpick to loosen the bread from around the paddle. Do not use a knife as it will remove some of the non-stick coating from the paddle. If you leave the paddle inside the bread until it cools, stick a toothpick with a flag on it (purchase at your craft store) into the top of the loaf. That will remind you to remove the paddle before you start cutting. Wait at least two hours before cutting your bread to allow the bread to finish baking. This is called carry over baking. Use an electric knife or serrated bread knife for cutting the bread •Save the bread crumbs from cutting for meatballs, meatloaves or to sprinkle on salads. Lastly, double wrap and freeze the bread you will not be eating within the next couple of days. The best method I have found for thawing and warming up the bread is to pop the slices into a 150°F oven for a minute or two. You will be pleased at how fresh the bread feels and tastes. Portuguese Sweet Bread from Delicious Gluten-Free Wheat-Free Breads by LynnRae Ries. One taste of this bread and you will know why it is recognized as one of the great traditional breads. Wet Ingredients: 3⁄4 cup eggs 3⁄4 cup water, more or less as needed 1⁄2 cup sweetened condensed milk – NOT evaporated milk 1 teaspoon rice vinegar 2 Tablespoons olive oil 1⁄2 teaspoon grated lemon rind 1 teaspoon vanilla extract Dry Ingredients/Flour Mixture: 1 cup white rice flour 1⁄2 cup tapioca starch flour 1⁄2 cup potato starch 1⁄2 cup cornstarch 1⁄2 cup sweet rice flour Other Dry Ingredients: 1 teaspoon salt 1⁄4 cup dry milk powder 1 teaspoon egg replacer 1 Tablespoon xanthan gum 1⁄2 teaspoon ground nutmeg (optional) 2 1⁄2 teaspoons yeast Directions: Put ingredients into the bread pan in the order recommended by the manufacturer (usually all the wet ingredients go in first, then the dry and the yeast is sprinkled on top). Set your machine for Dough (to mix and rise) and then to Bake. Walk away or Peek and Prod. This bread will remind you of the Hawaiian Sweet Bread or Pan de la Luce.

Celiac.com 05/24/2022 - A new gluten-free wheat starch from Sweden could help to improve gluten-free baking options for people with gluten-intolerance and celiac disease. Lantmännen Biorefineries has announced the launch of its new gluten-free wheat starch. Produced with wheat from Sweden's autumn wheat harvest, the company promises a gluten-free wheat starch "with good baking properties that do not affect the final product’s taste," says Lars Franzén, head of food ingredients at Lantmännen Biorefineries. Compared to other starches, wheat starch offers numerous baking advantages. It provides the proper elasticity, and helps to stabilize bread structure and texture. Without wheat starch, gluten-free bakers often have to try to mirror these qualities using other ingredients, such as hydrocolloids and fibers. Gluten-free wheat starch allows bakers to use the same baking formulations for gluten-free goods as they use for traditional baked goods. Because it's gluten-free, it's safe for people with celiac disease. The gluten-free wheat starch has been approved for sale and gluten-free labeling, and will be first debut exclusively in the Nordic region, and in northern Europe, where demand for gluten-free food products is high. There's currently no word on if, or when, this new gluten-free wheat starch will be available in the U.S. People with celiac disease or dermatitis herpetiformis who are very sensitive to even trace amounts of gluten may want to avoid products that use wheat starch, as Celiac.com has received many complaints about products that utilize gluten-free wheat starch. Stay tuned for more on this and related stories. Read more at Foodingredientsfirst.com

Celiac.com 08/01/2020 - Discover how fun, easy, and rewarding cookie-baking can be the gluten-free way! Read through the cookie-baking FUNdamentals to understand the secrets in making award-winning gluten-free cookies. Use these tips to bake the Lime-Sugar Cookies. Let’s explore the eight essential cookie-baking FUNdamentals: quality ingredients, proper equipment, accurate measurements, proper techniques, accurate oven temperature, correct baking time and proper cooling and storage. Applying these basics will make a difference in the final results…your cookies can go from average to “wow.” Quality Ingredients The difference is in the ingredients. You can’t expect to make championship cookies using inferior ingredients. Start with a well-balanced gluten-free flour mix that contains healthy flours such as brown rice flour, navy bean flour, sorghum flour or almond meal (if not allergic); then add other quality ingredients. Butter (especially unsalted) is the most popular of the fats used for cookies by bakers. There is no substitute for the richness and flavor of butter, but you can replace butter with stick margarine. Whipped, tub, soft, liquid or reduced-fat margarines are unacceptable for baking because they contain air and water and will produce flat, tough, under-browned cookies. Using pure extracts (not imitation); fresh, aromatic spices, quality chocolate (the best you can afford), true white chocolate (cocoa butter is 2nd ingredient), and fresh nuts can make the difference between an average cookie and an outstanding cookie. For best results: Use the exact same ingredients every time to get consistent results. Find brands you like, and stick with them. Proper Equipment Proper equipment makes the whole baking process more efficient and contributes to successful results. Two important equipment items are quality cookie sheets and a free-standing oven thermometer. The best overall cookie sheets are light-colored, dull-finished, heavy-gauge aluminum with one or two low sides. Heat circulates efficiently during the baking process and cookies bake and brown more evenly. For best results: Bake only one sheet of cookies at a time on the middle rack. If possible, have 2-3 identical cookie sheets on hand; while one is baking, another is cooling and the third one is ready to be placed in the oven. Using identical cookie sheets guarantees similar baking results every time. A free-standing oven thermometer is essential to accurate baking. Ovens may vary as much as 50 degrees; keeping a thermometer in your oven all the time helps you to adjust the heat for proper baking. For best results: Clip an oven thermometer on the middle rack in the center of the oven and use it to judge the heat, not the dial. Here are a few other useful items: A wire mesh strainer (6-inch diameter) removes lumps, aerates the flour and incorporates all the dry ingredients in a homogenous manner. A cookie scoop with spring-release mechanism makes uniform-size drop cookies so cookies bake evenly and at the same time. A heavy-duty, free-standing electric mixer with a paddle attachment is essential in all types of gluten-free baking. Parchment paper helps cookies retain their shape, bake evenly and prevent over-browning. Non-stick aluminum foil ensures easy removal of bars and ease of cutting. Stainless steel or non-stick wire cooling racks with small grids and “feet” ensures proper cooling. Accurate Measurements Baking requires precise measurements for successful results. Measuring ingredients accurately with the appropriate measuring tools and techniques means you’ll get consistent results every time you make a cookie recipe. Never use dry-ingredient cups to measure liquid ingredients or liquid-ingredient cups to measure dry ingredients. They can’t be used for the other without sacrificing accuracy. For best results: Use standard, stainless steel dry-ingredient measuring cups and spoons with straight rims – the latter allow you to sweep a flat edge across the top and measure ingredients accurately. Use a glass measuring cup with a spout to measure liquids. Read measure at eye level. Measuring Techniques The primary reason cookies don’t turn out quite right is inaccurate or inconsistent measurements, especially with the flour. Too much flour can cause dry, tough cookies and too little can cause flat, pancake-like cookies. For best results: Spoon flour into measuring cup (as opposed to dipping the cup into the ingredient) before leveling it with a straight edge, like a table knife. You’ll get a more consistent result this way. Dipping the cup or shaking the cup while spooning in flour compacts the flour too much which results in too much flour being used. This applies to all dry ingredients except brown sugar which needs to be packed. Mixing Techniques Mixing methods, among other factors, influence the texture (light and tender, soft and chewy, crisp or dense) of the cookie. Using an electric mixer and beating (creaming the butter and sugar) creates a light and tender cookie. Using a spoon and stirring ingredients together creates a dense and chewy cookie, such as brownies. For best results: Look for recipes that give you specific mixing directions and follow them. Accurate Oven Temperatures Baking cookies at the wrong temperature can cause unpredictable and undesirable results. It takes 15-20 minutes to preheat an oven to the correct temperature. Place an oven thermometer on the middle rack in the center of the oven and use it to judge the heat, not the dial. For best results: Check temperature and make adjustments before placing cookies in the oven. Baking Times Consider the baking time given in a recipe as a guide to start checking for doneness. All ovens bake differently. Note the baking time required in your oven and record it on the recipe for future use. For best results: Bake cookies one sheet at a time on the middle rack. Be sure cookie sheet is cool before placing dough on it or the cookies will spread excessively and brown too much on the edges. Proper Cooling and Storage Some gluten-free cookies need a longer time to set before transferring to a wire rack to cool completely. Follow the recipe’s directions. Be sure cookies are completely cool before placing them in storage containers or cookies will turn soggy. For best results: Store the same kind of cookies together (soft with soft, crisp with crisp, flavor with flavor) to prevent changes in texture and flavor. If you mix crisp cookies with soft cookies, the crisp ones will get soft and the flavors often mix. Get ready to bake…. It’s gluten-free cookie time! Now head for the kitchen, preheat the oven, and read the entire Lime Sugar Cookie recipe to ensure all necessary ingredients are available and if any advance procedure needs to be done. With a little effort, you’ll receive big rewards and lots of cookie kudos from family and friends. May your cookie jar always be full. Enjoy my Lime Sugar Cookies. Gluten-Free Lime Sugar Cookies Recipe This cookie was a celebrity among taste testers and voted as one of the best! Double the recipe for double the pleasure! Ingredients: 1½ cups gluten-free flour mix 1 ¼ teaspoons xanthan gum 1 teaspoon cream of tartar (find in baking aisle) ½ teaspoon baking soda ¼ teaspoon salt ½ cup (1 stick) unsalted butter 1 cup lime-scented sugar (see recipe below) ¼ teaspoon pure lime oil 1 large egg Directions: Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Sift flour, xanthan, gum, cream of tartar, baking soda and salt in bowl; stir. Set aside. Beat butter, lime-scented sugar, and lime oil in large mixer bowl on medium speed until creamy, about 4 minutes. Beat in egg. Gradually beat in flour mixture. Measure dough in 1 ½ tablespoon portions (cookie scoop works great); shape into balls. Place balls 3 inches apart on prepared sheet. With hand, slightly flatten dough to ½- inch thickness. Bake 13 to 14 minutes or until edges are lightly browned. Cool 3 minutes on cookie sheet then transfer to wire rack to cool completely. Sprinkle lime-scented sugar over cookies, if desired. Store in airtight container up to 2 days or freeze up to 2 months. Makes 1 ½ dozen (3-inch) cookies To make lime-scented sugar: Place 1 ¼ cups granulated sugar and 2-3 tablespoons freshly grated lime zest (about 3 large limes) in bowl of food processor; process until blended, about 15 seconds. Refrigerate leftovers in an airtight container. Cookie Tips: Use more freshly grated lime zest for a stronger lime flavor. If lime is not a favorite flavor, try orange or lemon for an equally awesome cookie.

Celiac.com 07/30/2020 - Baking great gluten-free bread can be a challenge. Fortunately, researchers and product developers are working on that challenge from numerous angles, including new flour types, new milling processes, and new baking techniques that are leading to the development of some amazing gluten-free bread. Here are nine secrets that are at the forefront of some of the most promising breakthroughs in gluten-free bread formulation. Nine Secrets to Great Gluten-Free Bread Chickpea Flour A special type of chickpea flour, called "Artesa," that mimics wheat flour, but can also be used like modified starch in some applications, might offer a major breakthrough for gluten-free baking and manufacturing. Artesa has formulating characteristics, including elasticity and stretch that mirrors wheat gluten without added milk or egg protein, modified starch or gums. It works great in soups, sauces and gravies, and more. Cockroach Flour No, we are not kidding. Flour made from the lowly cockroach could be the new gold-standard for gluten-free baking. Researchers at the Federal University of Rio Grande in Brazil have developed flour made from ground cockroaches that contains 40 percent more protein than normal wheat flour, and also has great bread-like elastic qualities. Cricket Flour If cockroach flour is too much for you, may we suggest gluten-free flour made from crickets. No, seriously. Cricket flour might just be the secret to delicious, nutritious gluten-free bread. A team of researchers in Italy has figured out how to use cricket flour effectively to create high quality, great smelling, gluten-free baked goods that are also high protein, and rich in antioxidants. Electricity Electricity may hold the key to great gluten-free bread. Researchers at the University of Natural Resources and Life Sciences, Vienna (aka BOKU) recently discovered a way to bake tasty gluten-free bread in minutes, by shocking it from the inside out with a high voltage electrical current. Mango Flour Philippine company Green Enviro Management Systems Inc., produces gluten-free mango flour enriched with egg whites and other "healthy" alternatives. The resulting mango flour is good for making many types of muffins, bread, energy bars, and sandwiches. Plant Proteins Coeliac UK is teaming with Innovate UK to develop three new plant proteins that will help manufacturers make better gluten-free bread. Nandi Proteins is developing protein concentrates that can be used to improve gluten-free commercial baking. The project will focus on three ingredients currently underused by the food industry: fava beans, rapeseed by-products, and naked oats. Wet-Milled Rice Researchers at Hiroshima University have perfected a wet-mill process to make flour for gluten-free bread that creates tiny bubbles coated in uniform undamaged starch particles in a suitably supportive matrix. The result is gluten-free bread with a similar consistency and volume to traditional wheat-flour loaves. Wine Flour Yes, wine flour is really a thing, and it is gluten-free. Inventor Hillary Niver-Johnson makes wine flour from the pomace, or grape skins and seeds, typically discarded in the wine making process. Her product, called Finger Lakes Wine Flour, contains all the same vitamins, minerals, and antioxidants as grapes. Wine flour is also rich in protein and fiber, with two grams of protein and three grams of fiber in every teaspoon. Wine flour is available as Riesling, Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, and Gewurztraminer. Wine flour does have a trace wine flavor, but might make a great addition to gluten-free sourdough and other breads. Sourdough Starter Recent studies show that sourdough fermentation can also speed gut healing in people with celiac disease at the start of a gluten-free diet. Over the past few years researchers have been experimenting with sourdough fermentation as a means for making traditional wheat bread safe for people with celiac disease. Recently, yet another study examined the safety of this process with great results. Some intrepid gluten-free bakers have combined sourdough starter with gluten-free ingredients to produce great, long-fermented, gluten-free sourdough bread. Here's a recipe for gluten-free sourdough starter. Tips for Baking Better Gluten-Free Bread at Home Here are seven easy tips for baking better gluten-free bread at home.

Celiac.com 07/10/2020 - Gluten-free cookies are easy to prepare and the payoff is huge! But sometimes, baking disasters occur. Expressions such as: that’s the way the cookie crumbles, one tough cookie or cookie monster can, at times, have double meanings for the gluten-free baker. Questions such as: Why does a cookie batch turn out one time and the next time fail? Why do my cookies spread so much? My cookies are dry and hard, what am I doing wrong? What happened? It’s time to put on the oven mitts and baker’s hat and find some cookie cures. First of all, subtle changes in a cookie recipe can bring varied results. Inferior ingredients (or different brands), inaccurate measurements, differences in baking equipment, variations between ovens (inaccurate temperature), oven rack position, baking times and even weather conditions can have an effect on the outcome of gluten-free cookies. To fine-tune your cookie-baking skills and minimize cookie disasters, here are a few suggestions. What to Do If: 1) Cookies Spread Too Much Start with butter at “room temperature” not squishy but malleable (still feeling firm). To determine if butter is at “room temperature”, insert an instant read thermometer in the center of the stick of butter. It should read 65 to 68 degrees F. Use a combination of vegetable shortening and butter. Cookies made with butter have an outstanding taste, but those made with shortening hold their shape better. You can control spread by using a combination of butter and shortening. Diet margarine or whipped spreads are not suitable for baking. These products contain too much water. Reduce the amount of sugar in the dough. Measure accurately: use the “spoon in and level off” method. Use a higher-protein flour mix. The greater the protein value in the flour mix, the more liquid it will absorb. Examples of protein flours include brown rice, sorghum, bean, almond meal and others. Use suggested flour mix given in the recipe since the recipe was developed and tested with that particular flour mixture. Use less liquid in the dough. Use the correct size egg given in the recipe and measure accurately with proper measuring cup. For liquids, use a measuring cup that has a spout. Always drop dough portions on a cool cookie sheet. Use 2-3 identical cookie sheets, while one is baking, another is cooling and the third one is ready to be placed in the oven. For a quick cool-down, place cookie sheet in refrigerator for a few minutes. Bake at correct oven temperature. A too-low temperature may lead to spreading. Preheat oven at least 15 minutes and check oven accuracy by using free-standing oven thermometer. Over-greased cookie sheets. Consider lining cookie sheets with parchment paper. It reduces spread, promotes even baking and reduces cleanup. 2) Cookies Are Dry and Hard Used too much flour/gluten-free oats. Measure accurately. Stir flour in container to aerate; use spoon to fill dry measuring cup and level off with knife. Hard and stale brown sugar. Use fresh, soft, moist brown sugar. Hard and very dry dried fruit. Soak dried fruit in water (or other liquid) to absorb some moisture so it won’t take it from the dough. Drain fruit, pat dry and then stir into dough. Overmixed dough. Stop mixing when dough is just incorporated. Too-hot oven temperature. Keep free-standing oven thermometer in oven to check oven accuracy. Overbaked cookies. Check cookies at the minimal baking time. Bake one “test” cookie to make adjustments for your oven. Cookies continue to bake on the cookie sheet once they are removed from the oven. Oven may be hotter than the temperature the dial reads. Purchase an oven thermometer and keep in oven to ensure accurate temperature. Improperly stored cookies. GF cookies are best when eaten within 2 days or placed in the freezer in airtight containers for extended storage. Cookies Crumble. Forgot to add xanthan gum to dough. Xanthan gum acts as a binder with other ingredients in gluten-free baking. It is a necessary ingredient in most gluten-free baking. Used diet margarine or whipped spreads as the fat. Diet margarines and whipped spreads are full of air and water which makes them unacceptable for baking. Use stick butter (unsalted preferred), shortening or oil. Measure accurately. 3) Cookies Break When Removed From Cookie Sheet Cookies still too warm. Let cookies cool on cookie sheet for specified time given in recipe before transferring them to wire racks to cool completely. For delicate cookies, bake them on parchment paper-lined cookie sheet. When baked, slide the parchment paper off cookie sheet to a wire rack to cool. For the best results Watch your cookies very carefully until you know how a particular recipe bakes in your oven and on your cookie sheets. Be consistent: use the same “brand” ingredients and stick with them, measure the same way, preheat oven for at least 15 minutes and check oven accuracy by keeping thermometer in oven. Bake one or two “test” cookies first so adjustments can be made without ruining the whole batch. Keep cookie dough refrigerated until ready to bake especially if kitchen is hot, humid or dough is soft. Always place dough on cool cookie sheets. If All Else Fails Use cookie disasters for future crumb crusts. Freeze the cookies then put them in a food processor and make cookie crumbs. Store the crumbs in the freezer and use them when you make desserts with crumb crusts. Your cookie disasters may end up as wonderful crust creations! Happy Baking! Triple Chocolate Bliss This recipe is from the cookbook, Gluten-Free Cookies (What No Wheat Enterprises, 2008) by Jeanne Basye, The Gluten-Free Cookie Lady. Ingredients: 2 tablespoons gluten-free flour mix 1/8 teaspoon xanthan gum 1/8 teaspoon baking powder 1/8 teaspoon salt 4 (1 oz.) squares semisweet chocolate, coarsely chopped 2 tablespoons unsalted butter ½ cup granulated sugar ½ teaspoon pure vanilla extract 1 large egg ½ cup coarsely chopped macadamia nuts ¼ cup each semisweet chocolate chips, milk chocolate chips and white chocolate chips Directions: 1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. 2. Sift flour, xanthan gum, baking powder and salt in bowl; add nuts and flavored chips; stir. Set aside. 3. Put chocolate squares and butter in large microwave-safe bowl. Microwave, uncovered, on High (100 percent power) in 30 second intervals until melted. Stir after each interval. Cool 5 minutes. Stir in sugar, vanilla and egg. Gradually stir in flour mixture. 4. Measure dough in 1 ½ tablespoon portions; drop 3 inches apart on prepared cookie sheet. 5. Bake 11 to 12 minutes or until tops are glossy and centers are soft. Cool 4 minutes on cookie sheet then transfer to wire rack to cool completely. 6. Store in airtight container up to 2 days or freeze up to one month. Makes 15 (2 ½-inch) cookies

Correctly measure your flour. When measuring flour, don’t scoop from the bag with your measuring cup. This compresses the flour. Use a spoon to scoop flour into the measuring cup and level off with a knife. This will ensure that your flour is measured properly. Bring your ingredients to room temperature before mixing. It is particularly important for yeast recipes to bring all of your ingredients, such as eggs, to room temperature before adding them together to make bread. Yeast needs warmth to grow and if your ingredients are too cold, it may prevent full yeast growth. Make sure your loaf of bread is actually fully cooked. It is very important not to take your bread out of the oven before it is fully cooked. If the bread has a rubbery layer at the bottom, this usually means it was not fully cooked. The best way to tell if the bread is done is to take a baking thermometer and insert it all the way into the bottom of the loaf. The temperature should be approximately 210 F when it is done. Your bread will keep its shape better overcooked than undercooked, so if in doubt, keep it in the oven a bit longer! My recipes have plenty of moisture, so you shouldn’t worry too much about the bread drying out. If baking by oven method, use metal pans. I have found that glass bread pans do not work as well as metal pans in fully cooking a loaf of bread. Metal pans do not have to be fancy or expensive, and you can often even find them in your local grocery store. Rising issues. A great method for letting your yeast breads rise before baking is to turn on your oven to 200F, then turn it off when it has reached temperature. Put your un-raised bread into the warmed oven with an oiled piece of wax paper on top and let it rise according to directions. Once raised, removed the wax paper and bake according to directions. How to prevent your bread from sinking. When your bread is done cooking, turn off the oven and open the door so that the bread can cool slowly. Taking the bread out of a hot oven and quickly transferring it to a cool counter can sometimes cause the loaf to sink in. If it still sinks, it may have too much moisture in it to support itself fully. It should still taste great, but if you have your heart set on a nice crowned loaf, next time try cutting back on the liquid a bit in that recipe or adding ¼ cup of flaxseed meal to help support the bread's structure and enhance its nutritional value, all in one! Altitude and even the day's weather can affect sometimes picky yeast recipes. How to make a multi-grain loaf of bread. To make a more “whole grain” bread, take a basic recipe (for example, Jules’ Sandwich Bread recipe). In place of the 2 cups of Jules Gluten Free All Purpose flour, add only 1 ¾ cups. Replace the final ¼ cup with flax seed meal, buckwheat flour, gluten-free oat flour, brown rice flour, or teff flour. These flours will add more whole grain flavor and additional fiber. You can also add seeds (flax seeds, sesame seeds, etc.) to add crunch and fiber. With this amount of different flours, you do not need to adjust the recipe at all.