| So you are on a gluten free diet and think you | | | | flour. My mix includes equal parts rice flour, |
| can never enjoy baking again? Not true! I have | | | | tapioca flour and corn starch with a bit of potato |
| been baking since I was a little girl and was | | | | flour. I mix up a big batch and keep it in a big air |
| devastated when both of my daughters were | | | | tight container labeled "Gluten Free Flour Blend". I |
| diagnosed with Celiac Disease and had to go on | | | | use my GF flour blend cup for cup to thicken |
| gluten free (GF) diets. I thought I would have to | | | | gravies, make a rue, bread chicken or fish, etc., |
| give up my passion for baking for my family, but | | | | but when it comes to baking you cannot just |
| I was wrong! After experimenting and trying | | | | substitute your GF flour blend cup for cup for |
| different recipes and methods, I now know it's | | | | regular flour. There are two things I always do: |
| not that hard after all. Here are the simple | | | | First, for about 2/3 of the amount of flour that is |
| basics: | | | | called for in the recipe, I use my chosen gluten |
| First of all, look up a list of all the flours that are | | | | free flour blend. The remaining 1/3 of flour called |
| gluten free and get familiar with the properties of | | | | for I use either sorghum flour (in cookies) or millet |
| each. This way you will know what qualities each | | | | flour (in breads, cakes and muffins). Both of |
| kind may bring to your recipe, good or bad. (i.e. | | | | these flours improve the texture of the end |
| brown rice flour has good nutrition, but can make | | | | product and make it more like its gluten containing |
| the texture grainy if you use too much). | | | | counterpart. Experiment to see if you like the |
| Next, look up ideas for gluten free flour | | | | flavor and texture they add and adjust |
| blends. I found MANY over the years, just by | | | | accordingly. |
| reading recipes online and in cook books. There | | | | Second, I always add xanthan gum (about 1 |
| are literally 100's of different combinations. I | | | | teaspoon for most recipes). Xanthan gum |
| have found that if you try a few and find one | | | | replaces the gluten and helps hold your baked |
| that works - just stick with it. The main idea is | | | | goods together. Without it, your gluten free |
| that you need to use several different GF flours | | | | product will be crumbly and fall apart. If you find |
| together because they all bring a different | | | | the texture is too 'elastic' and not crumbly |
| element to your baking and the result is a product | | | | enough, cut back a little on the xanthan gum the |
| that is similar to one made with standard wheat | | | | next time around. |