Gluten-Free Cooking Tips
Gluten Free Recipe
A gluten-free diet means avoiding all foods that contain wheat (including spelt, triticale, and kamut), rye, barley, and possibly oats - in other words, most grain, pasta, cereal, and many processed foods. Despite these restrictions, people with celiac disease can eat a well- balanced diet with a variety of foods, including bread and pasta. For example, instead of wheat flour, people can use potato, rice, soy, or bean flour. Or, they can buy gluten- free bread, pasta, and other products from special food companies.
Duck eggs are often tolerated by those who have problems with chicken eggs. They can be hard to find. Look for them in Chinese markets.
Coconut milk is a good substitute for cow and soy milk.
Xanthan Gum can be substituted for Gluten-Free Guar Gum.
Rice bran can be substituted for rice polish.
Sweet rice is a rice that is low (10 to 18 percent) in the starch compound called amylose.
White rice can NOT be substituted for sweet rice (it is not sticky enough).
Tapioca flour works roughly the as tapioca starch.
Gluten free breads should be beaten by hand with a wooden spoon or spatula. A whisk doesn't work - the batter should be a bit too thick for this. The mix master over-beats them and they get too fine a texture and tend to fall.
If you put 1-1/2 teaspoon of cream of tartar and 1-teaspoon of baking soda in for two loaves, they do not interfere with the yeast but help the bread to rise and keep it up during baking. Limit the use of potato, bean, arrowroot and tapioca flour to about 25-percent maximum. If the bread is 'sticky' when baked, cut these flours down further.
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