Baking With Gluten Free Recipes
Adapting all of the recipes you are used to using into gluten free recipes can be very intimidating once you or a family member gets the diagnosis of celiac sprue. As you know, celiac sprue is an intolerance to gluten. The body looks on the gluten as a foreign invader and attacks it, eventually leaving the nutrient-gathering villi in the intestine damaged and unable to extract vitamins, minerals, fats, proteins and carbohydrates from food that is eaten.
Baking gluten free is easy thanks to Bette Hagman, the creator of the Featherlight mix recipe. It can be substituted for white or wheat flour measure for measure. Simply mix together a cup of rice flour, a cup of cornstarch and a cup of tapioca starch. Add in one tablespoon of potato flour. This keeps in a closed container.
If you have a hankering for delicious chocolaty brownies simply gather up three eggs, one cup of sugar, one-half cup of oil, two tablespoons unsweetened cocoa, one-half cup potato starch and one cup nuts. Beat the eggs until they are light and fluffy, then gradually add the oil and sugar. Follow this by adding the cocoa and potato starch. Blend. Add in the nuts. Pour the whole batter into a greased nine-inch square baking pan and bake at 350 degrees for thirty minutes.
You can even find gluten free cookie recipes. To make gluten-free chocolate chip cookies you will need eight ounces of unsalted butter, two cups of brown rice flour, one-fourth cup cornstarch, two tablespoons of tapioca flour, one teaspoon xanthan gum, one teaspoon baking soda, one teaspoon kosher salt, one and one-fourth cups brown sugar, one-quarter cup white sugar, one whole egg plus one additional egg yolk, two tablespoons milk or milk substitute, one and a half teaspoons vanilla extract and 12 ounces of chocolate chips. Semi-sweet or milk chocolate are best. Sift all of the dry ingredients together and set aside. Cream the sugars and butter together. Add the egg, extra egg yolk, milk and vanilla extract and mix well. Next, add the flour. Mix till completely combined. Stir in chocolate chips. Chill for one hour. Bake for 14 minutes in a preheated 375 degree oven.
Boxed cake mix does not have to be a thing of the past when you are cooking to avoid gluten. This recipe for sans gluten red velvet cupcakes is quick and easy. You will need one box of Betty Crocker Gluten Free Yellow Cake Mix, one package of Jello brand chocolate instant pudding, one stick of butter, eight ounces sour cream, three eggs, two-thirds cup milk or milk substitute and two tablespoons Tones (or other brand without gluten) red food coloring. Preheat the oven to 350 degrees. Mix all ingredients together in large bowl. Spoon into cupcake pans that you have lined with cupcake liners. Bake for 16-20 minutes or until a toothpick comes out clean. Cool completely, then frost.
To make banana bread with no gluten you need two-thirds cup light or dark bean flour, two-thirds cup cornstarch, one-half cup tapioca flour, one-half teaspoon xanthan gum, three-quarters teaspoon baking soda, one and one-quarter teaspoons cream of tartar, one-half teaspoon salt, one and one-half teaspoons cinnamon, one-third cup soft butter, two-thirds cup brown sugar, two-thirds cup egg substitute, one teaspoon vanilla, one cup extra ripe banana (mashed). Combine butter and brown sugar. Add egg substitute. Beat until fluffy. Add the vanilla and banana. Mix well. In another bowl mix the dry ingredients until well blended. Add the flour to the wet ingredients and mix until smooth. Pour into a greased nine by five inch bread pan and bake at 350 degrees for 50-55 minutes. Cool in pan 10 minutes the move to wire rack.
One of the favorite foods people diagnosed with celiac disease say they miss most is pancakes. Here is a great recipe that duplicates almost exactly the taste and texture of wheat pancakes. Mix together a cup of rice flour, three tablespoons of tapioca flour, a third cup of potato starch, four tablespoons of dry buttermilk powder, a package of sugar substitute, one and a half teaspoons of baking powder and a half teaspoon of baking soda, a half teaspoon of salt and a half teaspoon of xanthan gum. Then add two eggs plus three tablespoons of oil and two cups of water. Mix well, but the batter should be lumpy. Cook on a hot griddle or frying pan.
Any flours called for in these gluten free recipes are interchangeable with the Featherlight mix. Bon Appetit!
Free information on gluten free pancackes is available via this link.