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Celiac.com 11/12/2024 - The gluten-free food market has seen remarkable growth over the past decade, driven not only by the rise in diagnoses of celiac disease and gluten intolerance but also by a growing number of health-conscious consumers. As demand continues to surge, food manufacturers and innovators are developing new ways to meet the needs of gluten-free consumers. The future of gluten-free foods is set to be exciting, marked by advancements in technology, improved nutrition, and more diverse and delicious options. Let’s explore the key innovations and trends shaping the gluten-free food landscape. The Rise of Alternative Flours One of the biggest shifts in gluten-free foods has been the introduction of alternative flours. Traditional wheat flour is being replaced by a wide variety of plant-based and grain-free options that not only eliminate gluten but also add nutritional value. Almond, coconut, chickpea, and cassava flours are becoming increasingly popular, offering a range of textures and flavors that are transforming gluten-free baking. These flours are not just about being gluten-free; they provide extra protein, fiber, and healthy fats, making gluten-free products more nutritious. The demand for these flours is likely to continue rising as consumers seek healthier alternatives, and food companies will continue to explore new and innovative flour options from other superfoods like quinoa, teff, and green banana flour. Clean Label Gluten-Free Products Today’s consumers are increasingly concerned about the quality and transparency of the ingredients in their food. This trend is pushing the gluten-free industry toward "clean label" products—foods made with fewer and more natural ingredients, free from artificial preservatives, colors, and flavors. Consumers want to recognize and trust every ingredient on the label. In response, manufacturers are simplifying ingredient lists and focusing on whole, minimally processed foods. This shift not only aligns with the gluten-free market but also with broader food industry trends toward sustainability and health. Expect to see more clean-label gluten-free products that emphasize purity, simplicity, and wholesomeness. Nutrient-Enriched Gluten-Free Foods Historically, many gluten-free products have been criticized for being overly processed, lacking essential nutrients, and being high in sugar or unhealthy fats. However, a significant shift is happening as food companies invest in creating more balanced gluten-free foods that offer enhanced nutritional profiles. Gluten-free options now frequently come enriched with vitamins, minerals, and added protein or fiber to support a well-rounded diet. For instance, gluten-free bread may now include seeds, ancient grains, or legumes to boost its nutrient content. This shift toward nutrient-enriched products addresses concerns that people on a gluten-free diet are missing out on vital nutrients, making gluten-free eating healthier and more sustainable in the long term. Improved Texture and Taste One of the key challenges in the gluten-free food industry has been replicating the texture and taste of traditional gluten-containing products. Early gluten-free alternatives often had a reputation for being dry, crumbly, or flavorless. But recent advancements in food science are leading to gluten-free products that closely mimic their gluten-containing counterparts. Companies are experimenting with new formulations and techniques to improve the texture and taste of gluten-free bread, pasta, and baked goods. Innovations such as sourdough fermentation and the use of hydrocolloids (like xanthan gum or guar gum) are helping to retain moisture and structure, making gluten-free products more appealing to mainstream consumers. As these technologies continue to evolve, the gap between gluten-free and gluten-containing foods will shrink, making gluten-free products more enjoyable for everyone. Plant-Based Gluten-Free Foods The rise of plant-based diets is converging with the gluten-free trend, creating a hybrid market for plant-based, gluten-free foods. As more people choose to eat plant-based for health, ethical, or environmental reasons, food producers are responding with an array of plant-based and gluten-free products, including dairy alternatives, meat substitutes, and vegan-friendly snacks. Gluten-free eaters now have access to an impressive variety of plant-based foods that cater to both dietary restrictions. From chickpea-based pasta to lentil chips and cauliflower crust pizzas, these products not only eliminate gluten but also offer plant-based proteins and essential nutrients. The future will likely see even more innovative products that meet the demands of both gluten-free and plant-based consumers. Personalized Nutrition and Gluten-Free Diets Personalized nutrition is another trend gaining traction, especially with advancements in genetic testing and microbiome research. The future of gluten-free foods may become more individualized, where people can tailor their diets based on their specific health needs and genetic predispositions. For example, personalized nutrition services could provide gluten-free meal plans that take into account someone’s nutrient deficiencies, food sensitivities, and even gut health. This trend points to a future where the one-size-fits-all approach to gluten-free eating gives way to more customized solutions, ensuring that individuals following a gluten-free diet are doing so in the most effective and beneficial way for their health. Sustainable Gluten-Free Products As sustainability becomes a core concern for consumers, the gluten-free industry is not being left behind. Brands are increasingly focusing on sourcing ingredients responsibly, reducing packaging waste, and lowering their carbon footprints. Sustainable farming practices, such as regenerative agriculture, are gaining attention as a way to produce gluten-free ingredients like millet, sorghum, and buckwheat more environmentally friendly. In addition to sustainable sourcing, we can expect to see innovations in packaging. Many gluten-free products are already shifting toward compostable, recyclable, or reduced packaging options, meeting the demands of eco-conscious consumers. The future of gluten-free foods will likely continue to intertwine with sustainability, promoting both personal health and environmental stewardship. Expansion of Global Gluten-Free Cuisines As awareness of celiac disease and gluten intolerance grows globally, the demand for gluten-free versions of traditional international cuisines is increasing. Food companies are exploring ways to bring gluten-free options from around the world to consumers’ tables, from gluten-free Asian noodles to gluten-free Latin American tortillas and Italian pasta. This expansion will introduce gluten-free eaters to a wider variety of flavors and ingredients, making gluten-free dining more exciting and diverse. Expect to see a broader selection of gluten-free foods that celebrate the culinary traditions of different cultures while meeting the dietary needs of consumers. The Gluten-Free Revolution Continues The future of gluten-free foods is bright, with constant innovation, improved nutrition, and a focus on sustainability. As technology and food science advance, the quality, variety, and accessibility of gluten-free products will continue to grow. For those with celiac disease, gluten intolerance, or anyone choosing a gluten-free lifestyle, these trends represent a future where gluten-free eating is not just a necessity but a delicious and healthy choice.

Celiac.com 10/25/2024 - In 1963, agricultural scientist Robert Baker at Cornell University revolutionized the food industry by inventing chicken nuggets. Baker’s goal was to use the often discarded parts of chickens by grinding them into bite-sized pieces and coating them with a breading that could survive freezing and industrial frying. His innovation paved the way for a new era of crispy, breaded proteins in the food industry. However, for those with gluten-related disorders like celiac disease or gluten intolerance, enjoying these crispy creations has historically been off-limits due to the reliance on wheat flour breadcrumbs, which contain gluten. The Challenge of Gluten-Free Breadings and Batters For the approximately 8.5% of the global population affected by gluten-related disorders, the inclusion of wheat in breaded foods poses a significant dietary challenge. But advancements in food science are changing that. Companies like US Foods, based in Rosemont, Illinois, are offering alternatives that allow those with gluten sensitivities to enjoy breaded and battered foods without risking their health. US Foods, for example, uses a blend of rice and yellow corn flour, seasoned with herbs and spices, to create gluten-free breaded chicken. They’ve also developed more innovative coatings made from ingredients like amaranth, quinoa, and chia seeds, proving that gluten-free breadings can be just as delicious and crispy as their gluten-filled counterparts. Adding Value to Meat with Gluten-Free Breadings Breadings and batters not only add flavor and texture to meat and poultry products but also help increase product yield and retain moisture during cooking. Conor Sullivan, Senior Technical Services Specialist for Convenience Foods at Cargill, highlights that breadings act as a barrier to moisture loss, making the final product juicier. Additionally, breadings and batters allow for flavor innovation, with added seasonings and spices catering to various flavor profiles, including spicy or ethnically inspired dishes. Amr Shaheed, Technical Services and Application Development Manager at Innophos, adds that breadings can extend the shelf life of products by protecting them from oxidation and contaminants. This increases their value, particularly for ready-to-cook options that offer consumers both convenience and quality. Importantly, gluten is not an essential component in these coatings, even though wheat flour is often the go-to for its ease of use and low cost. Common Gluten-Free Alternatives for Breadings and Batters Although wheat flour is traditionally used in breadings and batters, its role can be effectively replaced by various gluten-free alternatives. Common options include almond flour, chickpea flour, cornmeal, cornstarch, rice flour, and potato starch. These alternatives can be blended to achieve the desired texture and functionality in gluten-free coatings. However, switching from wheat-based formulations to gluten-free versions does come with its challenges. Formulators must carefully monitor the viscosity of gluten-free batters, as this affects major factors like pickup, cook time, and texture. Differences in color, blistering, and yield may also arise when substituting gluten-free flours. Additional ingredients such as cornstarch or xanthan gum are often used to improve viscosity, binding, and crispiness. Adjusting water levels in the recipe may also be necessary to achieve a product comparable to its gluten-containing counterpart. Overcoming Challenges in Gluten-Free Formulations Working with gluten-free breadings and batters presents several challenges, including achieving a cohesive texture, managing moisture levels, and ensuring proper adhesion. Shaheed suggests using phosphate in the batter or breading recipe to improve texture and moisture retention. Additionally, ensuring the protein’s surface is dry before applying the coating is essential for proper adhesion. Sullivan emphasizes the importance of using a pre-dust coating, which helps with adhesion and serves as a barrier to moisture loss. Pre-dust coatings are typically made from starches or flours and can also include flavors and seasonings to enhance the overall taste of the final product. These coatings ensure that the gluten-free batter and breading stick well to the protein, resulting in a product that is both flavorful and juicy. To extend shelf life and prevent mold, food manufacturers often add antioxidants and antimicrobial agents to gluten-free coatings. These additions help ensure the final product remains fresh and safe for consumption, even after extended storage. Next-Generation Gluten-Free Breadings and Batters As consumer preferences evolve, there is a growing demand for gluten-free breadings that not only avoid gluten but also cater to health-conscious individuals. Some brands are experimenting with high-protein, low-carb ingredient systems that appeal to those avoiding carbohydrates. While these formulations may be more expensive, they command a premium price at retail or on restaurant menus. One of the most exciting trends in gluten-free breadings and batters is the use of ancient grains. These grains, which have remained largely unchanged for thousands of years, offer a nutrient-dense alternative to modern wheat. Grains like amaranth, quinoa, and teff are rich in essential nutrients and provide a range of flavors and textures. They can be used as flour in breadings or as whole grain inclusions to add visual appeal and crunch. For example, teff, a staple in Ethiopian cuisine, has a mild, nutty flavor and is packed with iron, calcium, and magnesium. Quinoa, another popular ancient grain, comes in various colors and is a good source of fiber and folate. Buckwheat, despite its name, is entirely gluten-free and offers a nutty, slightly bitter flavor. Innovating with Vegetable Flours and Edible Glitter Vegetable flours, particularly cauliflower flour, are also making their way into gluten-free breadings and batters. These flours offer a better-for-you positioning that appeals to health-conscious consumers. Additionally, edible glitter and extrudates are being used to add visual interest to gluten-free products, providing color and texture without compromising on flavor. Extrudates made from corn, rice, or potato flours are commonly used to create unique appearances and crunch in gluten-free coatings. Companies like Crespel & Deiters are leading the way in this area, offering starches that ensure optimal adhesion and crispness in gluten-free coatings. A Bright Future for Gluten-Free Breadings and Batters for Celiac Disease Sufferers As food science continues to advance, the future of gluten-free breadings and batters looks promising, particularly for individuals with celiac disease and gluten sensitivities. For those with celiac disease, consuming gluten isn't just a dietary choice but a serious health necessity. Even small amounts of gluten can cause severe digestive distress and long-term damage to the intestines, leading to malnutrition and other health complications. The innovations in gluten-free breadings and batters offer a critical solution for celiac patients who previously had to miss out on enjoying crispy, breaded foods like fried chicken or fish. The development of gluten-free coatings using ingredients like ancient grains, vegetable flours, and natural starches now makes it possible for those with celiac disease to enjoy their favorite comfort foods without fear of contamination. These advancements also ensure that gluten-free breaded foods are not only safe but just as flavorful, crispy, and appealing as their gluten-containing counterparts. As brands continue to innovate, the expanding array of gluten-free options will improve the quality of life for individuals with celiac disease, allowing them to partake in the evolving world of food with confidence and enjoyment. Read more at: foodbusinessnews.net

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.

12/17/2022 - Quinoa (pronounced “keen-wa”) is not a grain but is a broad leaf plant of the Chenopodiaceae family, which is a close relative to the weed, lamb’s quarters. Spinach and beets are also in the same family as quinoa. Quinoa has been consumed for thousands of years in South America and several varieties are now grown in Colorado and the Canadian prairies. The seed looks like a cross between sesame seed and millet. Quinoa seeds are covered with saponin, an extremely bitter resin-like substance, which protects it from birds and insects. To be edible the saponin must be removed. Some companies have developed a special process to remove this coating, making it pan-ready and fast cooking. This eliminates the need to wash and rinse the seed. However, some domestically grown quinoa may need to be rinsed at least 3 or 4 times or until the water runs clear to remove the saponin. Quinoa is very nutritious! It contains more high-quality protein than other grains and cereals. The quality of this protein compares very closely to that of dried skimmed milk. Quinoa is high in iron, magnesium, phosphorus, potassium and zinc. It is also a source of thiamin, riboflavin, niacin, calcium and dietary fiber. Quinoa is available in several forms: Quinoa Seed Can be used in salads (see recipe below), casseroles, desserts, as well as a thickener for soups, chili and stews Cooks very quickly (10-15 minutes) Quinoa Flakes Great as a hot breakfast cereal. Add cinnamon, chopped nuts and dried fruits. Quinoa Flour Can be used in baked products (e.g., breads, cakes and cookies) and pancakes. Strong flavor so best combined with other GF flours. Quinoa Pasta Quinoa is combined with corn or rice and is available in a variety of shapes. Cooks in 5-9 minutes. Quinoa Salad Recipe Recipe courtesy of: Northern Quinoa Corporation. The delicate flavor of quinoa is similar to couscous. Quinoa can be used as a pasta substitute in cold pasta salads. Lemon Garlic Dressing: 4 garlic cloves, minced 1⁄4 cup red wine vinegar 1⁄4 cup canola oil 1⁄4 cup water 1 lemon, juiced Salt and pepper to taste Salad: 4 cups NorQuin quinoa, cooked and chilled 1 cup grated carrots 1⁄2 cup sliced green onions 1⁄2 cup chopped celery 1⁄4 cup sunflower seeds 1⁄4 cup slivered almonds 3 Tbsp. sesame seeds 1⁄2 cup sliced mushrooms Combine dressing ingredients and let stand for at least 10 minutes. Prepare salad ingredients and combine. Toss salad with dressing. Can be served immediately or chilled for several hours.

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.

Celiac.com 10/15/2022 - I’m constantly amazed at how many parents call me to say their gluten-free children are unable to eat the usual gluten-free flours such as rice, beans, or soy. That’s when I suggest sorghum flour––a flour I’ve used for over six years now, but that many people still don’t know about or are afraid to try. Old Grain, New Uses I’ve known about sorghum since my childhood on a Nebraska farm where we called it milo. Back then, it was grown for livestock feed and if someone had told me that humans would eventually eat it, I would have been dumbfounded. Back then, I didn’t know that sorghum has been consumed for centuries by people all over the world. Today, growers in the U.S. produce a special grade called sweet white sorghum which is designed for human consumption and extremely tasty. In fact, the U.S. exports it to countries seeking alternatives to wheat. Lucky for us, because it gives all of us yet another choice when the usual flours are off-limits due to allergies or intolerances. Advantages of Sorghum Flour There are several reasons that sorghum flour fits nicely into our gluten-free diet, including: Sorghum flour has a neutral color—beige to light tan— which increases its versatility for all kinds of baked goods. Use it for even the most light-colored dishes or in the children’s cookie recipe below. Its flavor—which some people think is fairly close to wheat—is still decidedly neutral and unlikely to alter the flavor of delicate baked goods the way stronger-flavored flours can do. Children in particular like this neutral flavor. Nutritionally, sorghum flour has a fairly good protein content (11 grams per cup) which makes it good for gluten-free baking, especially since this protein is “watered down” when mixed with the lighter, low-protein flours such as potato starch or tapioca flour. It also has a good B-vitamin and fiber content. Sorghum flour produces baked goods with superior texture, without the grittiness common in rice flours. Sorghum Flour Cookies Delight the Kids I know you’ll like this sorghum-based recipe for children’s cookies, adapted from Savory Palate’s newest publication, Gluten-Free Friends: An Activity Book for Kids, by Nancy Patin Falini, MA, RD, LDN. Since there are no other flours in the recipe, it will work great for kids who can’t eat rice, bean, or soy flour. These cookies make a great after-school snack or can be tucked into your child’s lunch box. In fact, the rest of the family will love them, too, so you might want to make an extra batch! My favorite version is to use the dried cranberries and pecans, but I also like using chopped almonds for the nuts and dried apricots for the fruit. Get creative…use whatever you have on hand. Store them in a tightly covered container to keep them soft and chewy. Carol Fenster’s Raisin Kiss Treats Adapted from Gluten-Free Friends: An Activity Book for Kids by Nancy Patin Falini, MA, RD, LDN with permission from Carol Fenster, Ph.D.’s Savory Palate Press (1889374091) Ingredients: 2 egg whites 3⁄4 cup brown sugar 1⁄4 cup sorghum flour 1⁄4 teaspoon ground cinnamon 1⁄4 teaspoon xanthan gum 1⁄4 teaspoon salt 1 cup raisins or dried cranberries 1 cup chopped walnuts or pecans Directions: Preheat oven to 300F. Beat egg whites until stiff. Thoroughly mix brown sugar, flour, cinnamon, xanthan gum, and salt together and stir into egg whites with spatula. Stir in raisins and nuts. Drop from a tablespoon or shape into 1-inch balls and place on baking sheet that is well greased or lined with parchment paper. Bake 25-30 minutes or until bottoms of cookies are lightly browned. Cool thoroughly. Makes approximately two (2) dozen. Store in tightly closed container to keep cookies soft and chewy.

Celiac.com 12/25/2020 - When you think about it, most cultures have some kind of wrap or tortilla. The Mexicans and Brazilians offer corn tortillas, Thailand has a rice tortilla, China has wheat tortillas for Moo Shu, the French have crepes and Socca made from chickpea flour. Ethiopians have teff tortillas. Nepalese have chappatis made from amaranth flour. Thank heaven, here in America there are gluten-free tortillas we can buy off-the-shelf. Candy’s Corn tortillas and Food for Life rice tortillas are gluten-free staple foods in my kitchen, but there is nothing more comforting than a homemade tortilla. The gluten-free world needs its own tortilla! Let’s call our tortilla the “Alternative” tortilla, to signify a gluten-free safe-to-eat tortilla. This may catch on—imagine going into Chipotle and saying, “I’ll have mine on the “Alternative”… While exhibiting at gluten-free conferences this past year numerous people asked me if I could offer a recipe for a tortilla. Some seemed a bit intimidated about making a tortilla, so I hope this article will diminish all fears and equip you with tortilla techniques to help you feel empowered not only to make the recipe provided below, but to expand, experiment and customize your own recipes. Tortilla Ratio If you’d rather eat a bug than cook, making tortillas is for you! The standard process is simple. Mix together liquid, flour and salt into a ball. Roll it or press it into a round, flat tortilla and cook it. The ratio is simple too: 2 cups flour 1 cup liquid 3 Tablespoons oil It’s just a little different for gluten-free. Since we don’t have gluten—an elastic-like protein to hold everything together, we add xanthan gum. Optionally, if you want a more puffy tortilla, you can add baking powder. With gluten free baking in general, it’s best to use a combination of flours, but since tortillas are “flat bread” most gluten-free flours will work fine by themselves. On the other hand, using several different flours boosts taste and nutrition. I prefer to make mine with mostly whole grains such as sorghum, brown rice, amaranth, quinoa, buckwheat, millet or teff flour. If you know you are going to need 2 cups of flour, think of one as the stabilizer and the others as enhancers. The stabilizer should represent 50% of the flour in the recipe. Sorghum and rice flour are the two most common stabilizer flours. Sorghum flour yields a smooth, light texture whereas rice flour is coarser. I love the texture of baked items made with both. The other flours you choose can make a dramatic difference in the outcome. Enhancer flours make up the other 50% and include teff, amaranth, nut meal, bean flour, starchy flours or quinoa. These can be mixed and matched—25% of one, 25% of another. Alternative Flours Sorghum flour is the workhorse of gluten-free baking. I think of it as the primary flour for most baked goods and build around it. Brown Rice Flour is the other workhorse / stabilizer flour. It is considered a whole grain. Some manufacturers grind whole grain rice flour more finely. For example, Authentic Food’s brown rice flour yields an item with a smoother texture than Bob’s Red Mill’s brown rice flour. Both are good, depending on the outcome you desire. Teff is considered one of the highest protein grains. It is high in fiber and carbohydrates. Considering that the world’s best marathon runners come from Ethopia and their staple grain is teff, athletes would be well-advised to incorporate teff into their diets. Amaranth and Quinoa flour can be dry-toasted in a pan which adds a nutty taste to the tortilla. Just add the flour to a sauce pan and turn the heat on medium/high. Keep the flour moving until it turns brown. Cool and use in the recipe. Buckwheat, in spite of its name is not derived from wheat. It adds a distinctive taste and light texture to baked goods. Tapioca Flour is made from my favorite root—the yuca root or cassava plant. It enhances elasticity when added to the flour mix. Potato Flour is very starchy and will make the final product lighter. Nut Meal adds texture and protein. Nuts can be ground coarsely or finely depending on your taste. Some easy-to-find nut meals include almond meal and hazelnut meal. If you have a food processor, you can grind your own. Just don’t add oil or liquid, or you’ll end up with nut butter! (If this happens, add salt and enjoy it on a tortilla!) Corn Flour comes in several different varieties. Masa Harina is corn processed with lime, ground finely and commonly used for tortillas. A more coarse grind is corn meal, and the most coarsely ground is polenta. I wouldn’t recommend using polenta for corn tortillas because the texture is too coarse, but cornmeal works well. Bean Flours add lots of protein and make the final product a bit lighter. Try garbanzo, fava, navy or pinto bean flour in your tortillas. Liquids Most people use water when making tortillas, and that is perfectly fine—but you could be creative with the liquid too and make some interesting compliments to your food. For example, if you plan to stuff them with roasted vegetables, consider using vegetable juice for the liquid. Herb teas or broths are other liquids to consider. Tortilla Techniques Most traditional tortilla recipes call for lard or saturated fat. Substituting oil means the preparation is a little different. Use warm water, and mix the water and the oil together separately. Then combine the water/oil mixture with the flour and salt. Then, with a whisk, incorporate the water and flour mixtures. Oiling your hands before forming the balls keeps the moisture in the dry, gluten-free dough. Let the dough balls rest a few minutes. This yields a lighter product. A tortilla press is a true kitchen marvel. Corn tortillas are usually pressed in a tortilla press, and wheat flour-based tortillas are usually rolled with a rolling pin. That is because the gluten in wheat flour is more resistant to pressing. Gluten-free flour tortillas work well in a tortilla press. If you have one, place plastic wrap on the top and bottom plates of the press. Place the ball off center toward the hinge and press until the dough reaches the outside of the press. Transport the dough on the plastic wrap to the griddle. If you use a rolling pin, oil it before rolling out the dough. It is preferable to cook tortillas on a cast iron tortilla griddle because they hold the heat, but any frying pan will work too. Press the tortilla while it is cooking with a pancake turner. Flip it once and cook the other side. My upcoming book Delicious Delightful Delicacies—GFCF BAKING Cookbook, is a baking primer covering all types of baked goods including many easy-to make tortillas, packed with flavor. Tortillas can be stuffed with savory beans, fresh or roasted vegetables and topped with fresh chopped salsa or eaten plain as a snack. Making fresh tortillas is something your whole family can enjoy doing together. Alternative Flour Tortillas Reprinted from Delicious Delightful Delicacies, by Jean Duane. Ingredients: 1 cup brown rice flour ½ cup sorghum flour ½ cup tapioca flour 2 tsp. xanthan gum 1 tsp. salt 1 cup warm water 3 TBS sunflower or olive oil Directions: Whisk together the flours, baking power, salt and xanthan gum. Separately mix water, and oil together, then add to the flour mixture. Mix with hands or a pastry whisk until incorporated. Oil hands and form dough into 8 “golf balls”. Place plastic wrap over the bottom of a tortilla press and put a ball of dough on the plastic wrap. Place another piece of plastic wrap on top of the dough, and slowly press the tortilla with the press until it is flattened. (Or, roll the dough out on waxed paper with an oiled rolling pin.) Heat an oiled cast iron pan or griddle and place the tortilla on it. Press it while it is cooking. When browned, turn and cook the other side. Place in a tortilla warmer until ready to serve.

Celiac.com 05/26/2020 - One of the most popular questions we get is: Which grains are safe for people with celiac disease, and which are not? Unsafe Non-Gluten-Free Grains for Celiacs Wheat, Rye and Barley and comprise the short list of grains that are unsafe and forbidden for people with celiac disease. Unfortunately, there are a number of equally unsafe variants of these grains that go by other names. Durum and semolina are wheat varieties that have been bred for specific uses. Both spelt and kamut are also types of wheat, and are sometimes sold under other names, including spelt, Polish wheat, einkorn and small spelt. Bulgur is wheat that's been specially processed. Triticale, a grain crossbred from wheat and rye, is definitely on the unsafe list. Safe Gluten-Free Grains for Celiacs As long as the items discussed below are not contaminated with wheat, they should be safe for most celiacs. It's always best to look for "gluten-free" on a product label, and it's even better if you can find certified gluten-free versions. Of the common grains, rice is the favorite for most celiacs, as it rarely troubles anyone. Though corn (aka maize) is a grain that may trigger allergic reactions in some people, both with and without celiac disease, corn has not been shown to cause damage to the villi in celiacs. In fact, corn is well-tolerated by most people with celiac disease. Aside from corn and rice, there is a wide variety of other naturally gluten-free grains that are used in gluten-free cooking. We even use beans and peas (aka legumes, pulses). The following can be milled into gluten-free flours or cooked and eaten in side dishes: amaranth, buckwheat (or kasha), chickpeas (garbanzos), Job's tears (Hato Mugi, Juno's Tears, River Grain), fonio, lentils, millet, peas, quinoa, ragi, sorghum, soy, tapioca, teff, and wild rice. Many of these flours are available in health food stores. Others, like rice flour, may be available in grocery stores. Oats can be tricky, and if you are just starting out on a gluten-free diet you may want to avoid them for a while. If you do eat them make sure to only eat ones that are labelled "gluten-free," as they are often cross-contaminated with wheat. Some people also have an intolerance to oats, which is a separate issue from celiac disease. For more detail lists, be sure to see our Safe & Forbidden Lists below: SAFE GLUTEN-FREE INGREDIENT LIST UNSAFE NON-GLUTEN-FREE INGREDIENTS LIST

Celiac.com 05/13/2017 - Currently, a gluten-free diet is the only treatment recommended for people with celiac disease, or other medical sensitivities to gluten, especially those who show symptoms of gluten intolerance, such as vomiting and chronic diarrhea. Those folks may be in for a pleasant surprise, as the global market for various types of gluten-free flours looks set to takeoff over the next few years, driven in part by gluten-free flours made from amaranth, corn, maize, coconut and/or beans, among others. Gluten-free flours offer a number of benefits, including very high protein, good texture, and, in many cases, higher nutritional value and fiber content, compared with other grains. Many gluten-free flours make an excellent thickener for soups and sauces, and a good addition to all purpose of baking flour. Overall, the rapid growth of the global market for gluten-free flours is due, at least in part, to increasing popularity within the processed food industry, growing urbanization and an increase in demand by an aging population. Another major factor is a growing concern with health-related issues, such as obesity, diabetes, and weight management, among others. These, along with perceived generic health benefits are expected to drive a rapidly increasing demand for gluten-free flours in the coming years. However, lack of awareness in developing countries regarding the need and benefits of gluten free flours, along with the high cost of gluten free flours, as compared to wheat flours, may serve to dampen expected growth in the gluten-free flours market in near future. Driven partly by ready availability, demand for gluten-free flours will come mainly from the fast growing bakery sector, especially as products like gluten-free biscuits become more popular, spurring the use of gluten free flours ingredients such as bean flour, chia seeds, and nut flours along with binders such as guar gum, xanthan, and baking powder. Lastly, market analysts expect the commercial availability of pre-mixed gluten-free flour mixes to increase both supply and demand for gluten-free baked goods. Source: OpenPR.com

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 an 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, they 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 you will learn how to change the template recipe for your own specific needs. In an effort to provide you with a brief recipe for future use—all of the comments I would typically make during a cooking class will be found in the text that precedes the recipe. Why Use Alternative Flours? My experience has been that these flours simply make a 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 carbs 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 doesnt feel the wide fluctuations of blood sugar swings. Beans, whole grains, nut butters, oatmeal, soy, sweet potatoes, and vegetables are complex carbs. 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 carbs? 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 ½ of the flour called for in a recipe with a healthy 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 carbs 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 is a whole grain dating back to the time of the Aztecs. It is high in protein (15-18%), and 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. When using this flour in your favorite recipes, replace the white sugar with brown or maple sugar (or combine with sorghum) to cut the bitter taste of the beans. Brown Rice Flour is milled from unpolished brown rice, and has a higher nutrient value than white rice flour. Since this flour contains bran, it has a shorter shelf life and should be refrigerated. As with white rice flour, it is best to combine brown rice flour with several other flours to avoid the grainy texture. Much higher than white rice in protein, fiber, zinc, folic acid, B vitamins, calcium and vitamin E (15 times the E in white rice). Buckwheat is the seed of a plant related to rhubarb. It is high in fiber, iron, and B vitamins. Great in many baked goods, pancakes & waffles too. Millet is a small round grain that is a major food source in Asia, North Africa, and India. 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. We like it so much we always make the substitution. Keep refrigerated. 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. High in some B vitamins and folic acid. Soy Flour has a nutty flavor, and is high in protein and fat. Best when used in small quantities in combination with other flours. Soy flour has a short shelf life. Teff is an ancient grain from Ethiopia, now grown in Idaho. It is always manufactured as a whole grain flour, since it is difficult to sift or separate. A good source of protein, calcium, iron, fiber, and B vitamins. Cross-contamination at the factory can cause diet compliance issues for the gluten intolerant. Call or write the manufacturers of your preferred flours to inquire about factory and field practices. Many people may wonder why I use just one recipe for bread. It is really a template that can be changed to suit your own tastes, preferences, or dietary needs. Changeable elements in the recipe: Eggs One of the most challenging substitutions, if you cannot tolerate eggs use Egg Replacer from Ener-G Foods (or try ground flax seeds as an egg replacement see recipe in flax seed 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 cant 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 I want to experiment with different forms of sugar to find a healthier alternative to the white refined sugar I use presently. 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. We use it in the way shown in the recipe but my goal is to experiment further and reduce the amount of tapioca flour and increase the healthier flours. Dry milk powder As seen above in the eggs section I now prefer to use almond flour instead of dry milk powder. The bread is 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 Its a good idea to have the proper cookware in your kitchen before attempting to make gluten-free bread. You must have a heavy-duty stand mixer like the Kitchenaid mixer. A heavy-duty mixer properly aerates the batter producing a lighter bread with a fine crumb and more height. You should also have a good quality loaf pan. It helps to know if your oven is running at the correct temperature (an inexpensive oven thermometer will tell you what adjustments you will need to make). Bread machines can be tricky with gluten-free bread, you can call the Celiac Hotline at Red Star Yeast for the most current bread machine recommendations 1.800.423.5422. Temperature In addition to knowing your oven temperature, realize that when the temperature of your home is warm, bread will rise quicker. The recipe includes some tricks to help your bread rise faster when your home is cool (as is generally the case in Seattle). 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: Amaranth Bread 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)* ¼ 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 1¼ cups warm water (105F-115F.) 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 ½ 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 3½ 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, 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 ½ cup + 1 tablespoon boiling water, let set for 15 minutes then whisk with a fork. Recipes from: Cooking Gluten-Free! A Food Lovers Collection of Chef and Family Recipes Without Gluten or Wheat Karen Robertson (Celiac Publishing, 2002)