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Found 9 results

  1. This article originally appeared in the Summer 2002 edition of Celiac.com's Journal of Gluten-Sensitivity. What was your first reaction when your doctor told you that anything containing gluten had to be eliminated from your diet? After you stopped screaming, “But I HAVE to have my pizza!” did you begin to panic? Know this—there is almost NOTHING that you used to eat before being diagnosed that you cannot eat now; you just have to learn to make it a little differently. If you don’t know how to do something it can seem difficult at first, but with a little experience it becomes easy. This same principle applies to the multitude of combinations of the various alternative flours used in gluten-free baking. The basic gluten-free flour mixture consists of 2 cups rice flour, 1 cup potato starch flour, and 1 cup tapioca flour. This combination may be used to replace wheat flour in most of your recipes. However, there are as many combinations of flours as you have imagination, each serving a different purpose. Do you want your cakes to be lighter? Add a little bean flour to your mixture (not too much or it will leave an aftertaste). Garbanzo and/or mung bean flours are excellent for this purpose. Want to make bread? Make a flour mixture with mostly potato starch flour, tapioca flour and cornstarch. If you can find the elusive sweet potato flour (sold at most Asian markets), add it to your cookie flour mixture to improve its texture. Each type of flour has its own unique properties and taste, and if you find a combination of flours that you really like, sift large amounts together, spoon it into freezer bags, and freeze them until needed. This will put an end to you having to drag out all of the different bags and boxes of flours each time you want to bake. For those new to the gluten-free diet you will notice that when you bite into a muffin or cookie it may fall apart. Alternative flours do not bind as well as wheat flour, so it is necessary to add a binder to them. Do not be intimidated by the name xanthan gum. It is a white powder that is usually packaged in a small pouch and can be found at most health food stores. Add a little xanthan gum to a recipe to prevent your baked goods from crumbling. Guar gum may also be used in place of the xanthan gum, but in some people it can have a laxative effect. Unflavored gelatin may also be added as a binder in place of the gums; just be sure to use twice as much of it in the recipe to replace the gum. You will find that the alternative flours are heavier and don’t have as much taste as wheat flour. Not to worry - add twice the amount of baking soda or baking powder called for in the wheat version of the recipe. You can also double the amount of flavoring (vanilla, almond, etc.). Use your imagination and add extra ingredients that will enhance the taste…toasted nuts or coconut, chocolate pieces, Kahlua, dried fruits, fresh fruits, etc. Many people with celiac disease also have other dietary concerns, such as high cholesterol, high blood pressure, lactose intolerance, casein-free, low or no sugar, allergies to yeast, corn, soy, berries, rice, nuts, eggs, etc. Even with other dietary restrictions, you can usually find alternative methods of preparation for most foods. The trick is to recreate the original taste and texture when you substitute ingredients. For example, in place of cane sugar you can use date sugar, beet sugar, fructose, canned fruit packed in juice, unsweetened applesauce, a jar of baby strained prunes, shredded apples, mashed bananas or pure fruit juices. Toasting unsweetened coconut brings out the natural oils and will add a wonderful toasty sweetness to a baked product. If you need to limit your salt intake use herbs (lots of them!) as a replacement. Adding a lot of chopped celery to soups and stews will alleviate the need to add so much salt. Eggs add moisture and act as a binder in a baked product. If you cannot have them you can use one of the following replacement recipes for each 1 to 2 eggs called for in the recipe: 1 teaspoon baking powder, 1 Tablespoon liquid, and 1 Tablespoon vinegar 1 teaspoon yeast dissolved in ¼ cup warm water 1 ½ Tablespoons water, 1 ½ Tablespoons oil, 1 teaspoon gluten-free baking powder 1 packet unflavored gelatin, 2 Tablespoons warm water (Do not mix until ready to use.) ¼ cup soft silken tofu and ¼ teaspoon baking soda per 1 cup of flour called for in the recipe 3 Tablespoons applesauce plus 3 teaspoons powdered egg replacer If you cannot tolerate rice, replace the rice flour in the baking mixtures with potato starch flour. For casein-free diets, soy, rice, or coconut milk may be used as replacements for whole milk. If you want to thicken gravy and can’t use cornstarch, use potato flour (not to be confused with potato starch flour).For those who have to watch their cholesterol, use oil (preferably olive oil) in place of butter. Cholesterol is essential to life and is a necessary part of our cell structure. The human body makes an ample amount, so we do not need to consume additional cholesterol. Cholesterol is only found in foods of animal origin (meat, poultry, fish, eggs, and dairy products). Do not confuse this with "fat". While plants have zero cholesterol, they may be very high in fat content (such as palm and coconut oils). There are always ingredient alternatives no matter what your dietary restrictions are. In most cases you can still make and enjoy your favorite foods. Be confident that the foods you eat will be as varied and delicious as those you used to eat before. Life is good and, with a little extra planning, there is no need to stress out about eating. Cold Poached Salmon (low fat, low cholesterol, low sodium)Here is a cool entrée for those hot summer days, from the WFGF Reduced Calorie Cookbook.When cooking salmon, wash well with cold water, then pat dry with paper toweling. With a sharp knife, remove skin from fillets before cooking. The salmon may be poached the night before, then wrapped in plastic wrap and refrigerated. By eliminating the mayonnaise, this dish will be dairy-free. To serve, place salmon on top of Julienne Vegetables (recipe on page 42). Slice 4 thin slices of lemon; cut each slice almost in half, leaving one side of the rind in tact; twist to form an "S" shape, then lay on top of the salmon. Ingredients: 2 cups water 1 cup gluten-free white wine 2 Tablespoons lemon juice 6 bay leaves 1/8 teaspoon salt 1/8 teaspoon pepper 4 fillets (4 oz. each) salmon 4 teaspoons gluten-free lowfat mayonnaise 12 capers Directions: In a large skillet, combine water, wine, lemon juice, bay leaves, salt and pepper. Bring to a boil. Add fillets and simmer gently about 15 minutes or till opaque and fish flakes easily with a fork. Drain salmon, reserving bay leaves, and cool. Spread 1 teaspoon mayonnaise on top of each fillet. To garnish, angle a bay leaf in the center; cluster 3 capers at the base of the leaf.
  2. Hello, everyone my name is Sophie and this is the first time in posting anything as I only found this amazing and wonderful site today. I have a problem. I have loved baking ever since I was a children and it always brings me joy, But lately ever since I have had to turn to free from things such as gluten-free Flour, xanthan gum, Soy Milk etc. etc. I have found my baking has just been failing and not working half the time. Either the bake with fall flat, not rise, won't cook right. there's always something that goes wrong. When I was doing normal cooking without any allergies It was all going fine, but now not so much Does anyone have any tips of what might be going wrong or any tips for celiac, nut free, dairy free baking. Thanks SophieGoodswin xx
  3. Hey guys, I am getting married next year and I was going to start looking, tasting and everything else that goes with looking at wedding cakes. I was wondering if you guys could suggest a bakery, hopefully in Denver, Colorado but if you could suggest a wedding cake bakery that you guys know, love and trust would be great. Thanks Ryann
  4. Celiac.com 02/25/2014 - Winter is crab season on the west coast. I'm a crab cake lover from way back, but they nearly always contain wheat flour, so I generally avoid them since going gluten-free. This simple gluten-free version combines fresh crab with ginger, lime and a dash of hot sauce to deliver a light, flavorful crab cake. Ingredients: 8 ounces fresh lump crab meat, cleaned and free of any shell pieces 4 small whole scallions, minced 2 tablespoons cilantro, minced 1 teaspoon freshly grated ginger root 1 teaspoon finely grated lime zest 1 teaspoon lime juice ½ to 1 teaspoon sriracha, or any hot sauce of choice, to taste 2 tablespoons mayonnaise 2 tablespoons of crushed Rice Chex for crab mixture ¾ cup of crushed Rice Chex for breading ½ cup tapioca flour 1 egg, beaten 2 tablespoons olive oil 1½ tablespoons butter Lime wedges for garnish Directions: In a medium bowl, combine the scallions, cilantro, ginger, lime zest, lime juice, and mayonnaise. Stir in the crab meat and the Chex to combine. Cover with plastic wrap and chill for 1 to 2 hours. Using clean hands, roll the crab mix into 1-inch balls. Set out three bowls. Put tapioca flour in one bowl, the beaten egg in the second, and the crushed Rice Chex in the last bowl. For each crab ball, roll first in tapioca, then dip in beaten egg, then coat thoroughly with crushed Rice Chex, and transfer to a plate. Heat the oil in a large, heavy-bottomed sauté pan on medium high heat. Whisk in the butter. Once the butter foams up and melts, place the Chex-coated crab balls into the pan and press down gently with a wooden spatula. It is important to keep the oil hot, so do not crowd the pan. Cook the cakes in small batches as needed. Cook each cake one to two minutes, until underside is golden brown, then gently turn the crab cakes over and cook until golden brown on the other side. Transfer cooked cakes to a paper towel. Serve with lime or lemon wedges and cocktail sauce or wasabi aioli: Wasabi Aioli: 1 cup mayonnaise 2 tablespoons wasabi or prepared horseradish 2 tablespoons fresh lemon juice 2 teaspoons grated lemon zest â…› teaspoon freshly ground black pepper â…› teaspoon freshly ground ginger Mix ingredients in a bowl and serve with crabcakes.
  5. Sweet Baby Cakes has come up with some of the best gluten-free brownies we've ever tried. Their traditional Chocolate Fudge Brownie is a brownie lover's delight. Made from chocolate syrup, black bean flour and flax meal, this brownie tastes as good as it looks. The brownie is chewy and sweetened with agave, but it is not so sweet that you can't eat the whole brownie in one sitting! These brownies are also ready to eat from the freezer, which means you don't have to thaw or microwave them before eating. For more information, visit their website. Review written by Patricia Seeley.
  6. This recipe comes to us from Phyllis Chinn. 2 cups gluten-free white bread (crusts removed) I use the recipe from Betty H. for cornstarch bread - its wonderful + extra 2 eggs Crumbled smoked bacon (leave it out if you like) 1/8 teaspoons cayenne ¼ teaspoons dry mustard 2 - 3 Tbsp cream 2 teaspoons lemon juice ¼ teaspoons Cajun spice salt pepper Mix above in food processor until well blended. Put in bowl and add 2 cups picked over crab meat and fold together. If too dry, add a little cream; if too moist add a few more bread crumbs Make into patties and roll in dried bread crumbs - fry in oil until brown. Drain on paper towels.
  7. This recipe comes to us from Tandi Hartle. For The Topping: 1/3 cup Betty Hagmans Four Flour Blend ¼ teaspoon xanthan gum 1/3 cup sugar ¼ teaspoon cinnamon ¼ cup margarine or butter, chilled In a small bowl, mix flour, sugar and cinnamon. Using a pastry blender (two forks will work fine) cut in butter until coarse crumbs form; set aside. For The Crumb Cakes: 2 cups Betty Hagmans Four Flour Blend ½ teaspoon xanthan gum 1/3 cup sugar 1 tablespoon baking powder ½ teaspoon Salt 1 large egg 1 cup milk 3 tablespoon butter melted 1 cup semi-sweet chocolate chips Preheat oven to 400F. Grease a 12 cup muffin pan. In a large bowl, mix flour, sugar, baking powder, and salt. In a medium bowl, beat egg, milk and melted butter. Pour egg mixture into flour mixture; stir until dry ingredients are moistened. Add chocolate chips; mix well. Fill prepared muffin cups about three-quarter full with batter. Sprinkle crumb topping on top of each crumb cake. Bake crumb cakes until lightly browned, 25-30 min. This can be modified with nondairy type milk and soy nut butter if needed.
  8. This recipe comes to us from Joe Bacon. 3-8 oz packages room temperature cream cheese 1-cup sugar 5 small eggs 1 ½ teaspoon vanilla Beat in one egg at a time to cream cheese. Beat in sugar and vanilla. Beat until smooth. Fill cupcake papers full. Bake at 350F for 20-25 minutes (Cup cakes will sink in the middle. fill with whip cream or fruit filling).
  9. This recipe comes to us from: Gayle M Chastain. 1 cup butter or margarine ½ cup powdered sugar 1 teaspoon salt 1 teaspoon gluten-free vanilla extract 1 ½ cups rice flour ½ cup sweet rice flour 1 teaspoon xanthan gum 1 cup finely chopped pecans Cream butter and sugar. Stir in vanilla. Thoroughly combines flours, salt, xanthan gum and nuts. Add to butter mixture. Form dough into 1 balls. Place on un-greased baking sheet. Bake at 350 degrees for 10 minutes. Cool on sheet for 1 - 2 minutes. Remove and immediately roll in additional powdered sugar. Cool completely and roll again in powdered sugar.
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