Gluten Free Baking - You Need To Substitute!

People newly diagnosed with Celiac disease have aagar-agar or whipped egg whites, which create a
lot of changes to make, and a lot of new dietarysimilar matrix of trapped air within the food, and
restrictions follow. One of the hardest things for areplicate the behaviors of gluten trapped gasses.
lot of people to overcome is a passion for glutenYou obviously cannot use wheat flour, but there
rich baked goods, breads and cakes. Thankfully,are a great variety of milled grains that can serve
although gluten free baking does require a bit ofas acceptable substitutes. Corn, rice (rice is a very
creativity, it can be done, and there are all sortsnice mild tasting flour) barley, soy...lots of great
of substitutions and tricks out there to makealternatives.
baked goods that are great on their ownThere is nothing stopping you from great
merits...not just good for gluten free food!creations except your imagination, and a
Gluten is a protein in wheat and other flours, andwillingness to learn and to experiment. My
gluten forms strong protein strands in batters andmother's gluten free lemon loaf recipe is fantastic,
dough's that allows gas to become trapped within,and better than any "regular" lemon loaf I've ever
and allows for leavening with cooking. Thetasted.
problem with gluten free cooking...is that there isWe all miss certain foods when we change our
no gluten! There is nothing strong enough to reallyeating habits for better health, but we don't need
trap those expanding gases, and nothing to allowto stop enjoying our favorites, we just need to
for light airy cakes, breads, muffins...use our ingenuity to get back in the kitchen
So we have to get creative. Instead of leaveningwhipping up a great cake, bread, batch of
agents such as yeast or baking soda, we usecookies...all gluten free!