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FLOURS Q. I need to be on a wheat-free or gluten-free
diet. What is the difference between flours? A.
Below are some of the more popular, easy-to-find flours that are available. They are grouped in
characteristic categories for reasons that will be later discussed. Some similar starchy flours: Arrowroot
Flour: Very
fine starchy flour obtained from a West Indian root. It is a
very dry flour with no grittiness.
It is white in color & may have a slight pungent odor. It has a texture similar to cornstarch &
is often used in exchange for cornstarch for those allergic to corn. It is used as a thickener for fruit
sauces & gravies that do not require high heat in place of cornstarch in recipes. It imparts a glossy sheen to sauces
& fruit glazes, thickens at lower temperature than cornstarch & flour (therefore, is good for those sauces you do
not want to boil to thicken). Unlike cornstarch, it does not have to be cooked to remove rawness.
This flour will keeps indefinitely in cool and dry location. Cornstarch Flour: Very fine, dry, starchy, airy
refined flour obtained from corn. It is very white in color & has a slight corn odor. It
is used as a thickener in sauces or gravies or it can be used in baking. Potato Starch: (also known as potato starch flour) Very fine, dry, starchy flour
made from the starch of white potatoes. It is white in color with no distinctive aroma. It
has a bland taste & is excellent for baking because it provides a light, airy texture to baked goods. It
stores well & is a good thickening agent for cream soup. Potato starch is NOT the same as potato flour.
Tapioca Starch: (also known as tapioca flour) Very fine powder
with soft, airy, starchy texture. It is white in color & has no aroma. It is made
from the Cassava plant. It adds chewiness & elasticity (springiness) to baked goods. It
lightens baked goods & can cause them to brown quickly. Tapioca can be used to replace cornstarch
or arrowroot. Mung Bean Flour: (Also known as green bean flour). Very fine, white, starchy flour
with bland to no taste. Mung bean flour can be used as equal substitute for other starchy flours. Some more popular rice or rice-like flours: Brown Rice Flour:
Flour with a fine particle
size, slightly gritty, & light brown in color. It has a musty, mustard-like odor. It
is milled from unpolished rice, contains the bran & is higher in nutrient value, bran or nutty taste, has oils that shorten
shelf. Flour retains some of the rice bran (& therefore nutrients) & oils. Can
be ground into many different varieties of coarse or fine flour. It is somewhat gritty to taste & slightly
nutty, off-white to light tan in color, mild flavor & higher in nutrients. Store flour in a cool and
dry location, preferably the refrigerator freezer. Be sure to pack tightly in an air
tight freezer safe container. This will prolong shelf life significantly. Sweet Rice Flour: Flour with a very fine particle
size, airy, & not as gritty as white rice. It has a sweet, mustard like odor & white in color.
It is starchier than the other rice flours. It is derived from short grain glutinous (sticky) white
rice. It is starchier & smoother in texture. It helps bind baked goods & is
an excellent thickener for sauces that are refrigerated or frozen because it keeps liquids from separating. White Rice Flour: A fine,
mildly gritty in texture flour with a white to off-white color & no apparent aroma. The grittier the
milling/grind, the more liquid needed. It has a bland taste. It is milled from polished
rice; broken hulls of rice kernels, with bran & germ layers remove. Sorghum Flour: Fine, mildly gritty white flour with relatively
no apparent aroma, & bland taste. Sorghum is botanically close to corn so corn allergic/intolerant
persons may want to use with caution. Sorghum is a Texas grown grain that has similar baking characteristics
to white rice flour (read: plausible substitute for white rice flour). Q: How do I increase the calcium content of foods or get the needed calcium in my child’s
diet? A: Calcium is an essential nutrient needed for healthy bones but
can be obtained in many other ways than cow’s milk. Many products now come enriched or fortified
with non-dairy calcium like juices. Green leafy vegetables such as broccoli, collard, mustard, & turnip
greens, & beans are good sources of calcium that are also moderate in protein & very low in fat. There
are also powdered supplements that will not denature in high heat & can be placed into baked goods. Check
with your physician, dietician, or nutritionist for the proper recommended daily allowances. Some online sources for calcium & diet: http://www.healthwwweb.com/diet/calcium.html http://content.health.msn.com/content/asset/adam_nutrition_calcium_in_diet Calcium Calculator http://www.calciuminfo.com/calculator/calc.htm Calcium content for variety of bean flours.
Nutritional Guide for Bean Flours: www.doubleologic.com/asd/beansnut.html Q.
Is there a difference in waters I use for baking? What does carbonated water
do in bread? A. Unless specified in the recipe, either type of water should work.
Carbonated water helps encourage air bubbles in the dough, & therefore leavening. There is a
difference between hard & soft water. If the water is too hard it can retard yeast formation; too soft
& the batter will be very sticky. If you are in doubt, use bottled water. A. You will need to take precautions in order to keep
potential cross contamination out of your kitchen. Some find it is altogether easier to have the
entire family follow the diet. At minimal, it means watching carefully. It may mean some extra investment
in equipment or modifying preparation of foods and/or storage. For example, if wheat or gluten needs to
be avoided, you should use separate toasters & bread machines. Or, you may want to use the oven to
toast bread instead. If a knife is inserted into an unsafe condiment & then re-inserted into a “safe”
one, it now has cross-contaminated the “safe” condiment. Plastic cutting boards are recommended,
since they can be thoroughly washed after each use. Take care that the soap you are using to clean the
surfaces & dishes is safe, too. Q. Should I use 2 smaller
pans to bake my bread instead of one large one? A. Because gluten-free breads are
so fragile, & prone to collapse, some find separating the batter into two smaller pans provides for a better end product
(better texture & more even baking) & therefore better chance of success. However, many bread mixes
& recipes work in one large pan just fine. Q.
Can I use a hand held mixer? A. That depends on the size &
weight of the mix/recipe. Hand-held mixers for cakes & small, thin batters may be adequate.
However, you will find it may not adequately blend stiffer dough like breads or cookie mixes. And,
it will not incorporate as much air into the dough as a good stand-up mixer. If you find the batter climbing
up the beaters, it could be because the mixer power is inadequate for the stiffer dough. Q.
Can I use a food processor to mix my dough? A. Unless the
mix or recipe directions explicitly state a food processor can be used successfully, it would be best to avoid using one. Q. Which batter/beaters do I use? A. If you are
making wheat-free or gluten-free baked goods, the dough hook serves no purpose & your dough or batter will not be thoroughly
blended. You want to use the batter beaters, which have more surface area. The batter
beaters will incorporate air into your dough (to assist leavening) & ensure the batter or dough is thoroughly blended. A. Batter typically creeps up the beaters when the mixer is not powerful enough.
The mechanics of the beater should independently drive the batter back down. It also sometimes still
happens with very stiff or sticky dough. If power is not the problem, stop the mixer, push the dough back
down, & continue blending. You should find with time, as the mixer continues blending, & all the liquids are added,
this stops occurring. If it still is a problem, lightly oil the stems of the beaters to discourage the
dough from creeping up. Q. How long do
I need to mix? A. The real answer is, unless specified otherwise,
as long as it takes to get the desired dough texture. Although I go against conventional wisdom in
saying this, I find it personally impossible to over beat gluten-free bread dough. In fact, longer mixing
helps the bread dough incorporate more air & therefore leavening into the mix. A. No. Unless the recipe is specifically recommended
for the bread machine, it should work equally well in either the oven or bread machine. Q. Which bread machine should I buy? A. See answer
under “Breads” What is
so special about a stand-up Kitchen Aid mixer? Does it really make a difference? The answer is a resounding YES!
The Kitchen Aid has a unique rotary motion. Even the lowest end, stand-up Kitchen Aid seems to blend batter/dough better
than most mixers. Since dough texture is a critical guide for determining how much liquids to add &
whether it is well blended, the better the equipment, the better chance for success. More times than
not, the problem with the mix or recipe was an error in mixing which affected the user’s judgment how much liquid or
substitute to add. Remember that regardless of what the recipe or mix says, you still may need to adjust your liquids. Which Kitchen Aid should I get? The lowest end stand-up Kitchen Aid will
work wonders & last for years. Current ones in the discount stores sell for about $180-$200. Q. Do I need to grease/flour my pans? A. Follow the recipe or mix directions. If none are given, grease the pans. Q. What are some of the more common measuring equivalents & abbreviations? 1 teaspoon = 1 tsp = 1 t 1 tablespoon = 1 TBSP = 1 TBLS = 1 T = 3
teaspoons 2 tablespoons = 1/8 cup 4 tablespoons = 1/4 cup 1 cup = 1 c 2 cups = 1 pint 2 pints
= 1 quart Q, Why do I need to use the liquids & eggs at room
temperature? A. Temperature will affect dough texture & consistency (think of
an ice cube that drops out of the freezer & you find melted on the floor).
If the temperature is too hot or cold, you may erroneously add too little or too much of an ingredient to rectify a
dough or batter that appears too stiff or too thick. It may also affect the cooking time. Q. Do I need to sift my flour before measuring? A. No. The purpose of sifting is to keep the flours from becoming packed down & therefore affect true measurements.
Unless specified in the recipe to pre-sift your flours, you just want to be careful not to pack
down your flour (spoon the flour into the cup instead of scooping it in), & use proper dry measuring cups & a flat
knife to scrape off the excess on top. Q. Can
I microwave the liquids, & eggs, before using to warm them? A. No just take the chill off of
them first. Q.
How do I use part of a mix? A. Unless there are
directions for doing so, it is best to make up the full batter & store the unused portion in the refrigerator or freezer
until use. Q. Do I need to bake the bread dough right away?
Cake? Cookie? A. If you use egg & milk substitutes, & keep the yeast out until use, the bread can possibly set in the bread machine safely for a little bit (check bread machine for suggested times).
If not, refrigerate the dough until use & add yeast when brought back to room temperature. Refrigerate
unused cake batter until use & let set out to warm before use. You can either freeze or refrigerate
the cookie dough but bring it back to room temperature before baking. Q.
Why is it so difficult to make gluten-free, casein-free baked goods, especially breads? A.
Mine come out like bricks! One of the biggest concepts people often fail to appreciate when substituting
ingredients is that baking is food science. Whereas cooking can often tolerate many changes with great success, baking (particularly)
gluten-free is fraught with challenges. Add onto an already frail product other food issues such as dairy
(casein) or corn, & the challenge for success increases exponentially. Any
variable applied to these ingredients, including oven temperature, rack position, baking time, pan size, color, & kitchen
atmosphere will have a different affect on the end result, amount of baking time required, & amount of liquids &/or
leavening agents needed. Although most basic cookbooks do
not provide the necessary details for modifying a recipe to be gluten free/casein free, most of the information we need to
understand baking with substitutes is there if you read beyond the recipes. Most cookbooks explain basic measuring concepts
& functions of ingredients, which will help in selecting acceptable substitutes. Our sense of smell,
sight, taste, touch, hearing, & inner “gut” provide us with valuable clues to make the right decisions.
However, unfortunately (particularly when first starting the diet), we don’t trust our instincts. Ingredients differ in taste, texture, smell, density/weight, water content,
melting point, & ability to absorb moisture & heat. Substitutes often have unique & different properties than
their “real” counterparts. Utilizing our senses & instincts to appreciate these differences, we can better
selection the correct substitute ingredient & amount. Baking
without gluten can be challenging even for the most experienced bakers. Without the gluten structure to
form a strong, stable foundation to trap the leavening gases, & impart elasticity to the dough, gluten-free baked goods,
particularly bread, are much more prone to failure. These baked goods are very sensitive to moisture, mixing
techniques, & added ingredients. And while most our mixes tolerate the many substitutes & changes
made to our mix directions, success is better guaranteed with a few helpful tips. 1. Use a tabletop (e.g. KitchenAid) mixer of at least 220 watts, with the batter beaters
(not the dough hook). Give the mixer time to thoroughly blend all the ingredients & beat extra air
into the batter (to help the rising process, also known as “leavening”). 2.
To properly determine true batter consistency, ALL liquids (including eggs or acceptable substitutes) must be at lukewarm
temperatures. Let ingredients sit out for at least ½ hour before using. 3.
Follow the mix directions, not your bread machine or cookbook. Recipes & their success are based
on the mix directions found on the label. Modifications may not give the same results. Q Can I use a hand mixer for making mixes? A. Some
of the smaller mixes & recipes can tolerate a less powerful hand mixer & will work fine. However,
when using multiple substitutes, such as in a gluten free/casein free diets, or mixing larger, stiffer,
heavier mixes (e.g. bread, cookie dough), a heavy-duty stand-up mixer is invaluable & essential
to your finished product. Mixers thoroughly blend the ingredients & help determine true batter/dough
consistency & texture. Since substitutes tend to have differing characteristics than the intended food
product, rely on dough texture/consistency to gauge the exact amounts of substitute(s)
& liquid to add. Q. I substituted Bette Hagman flour
blend for regular flour in my recipe but it didn’t come out. Why? A.
One question is did you add the right amount of xanthan or guar (remember you need to add this to most recipes when converting
flours). Also gluten-free (GF) flours tend to absorb liquids differently than regular flours, & often
need extra leavening (baking powder, yeast, eggs) & fat than regular recipes.
Since the chemistry of the ingredients has changed you may need to tweak the other ingredients to achieve the same
success. YEAST/SUGAR/VINEGAR Q. What is the difference between brewer’s & baker’s yeast? A.
Brewer’s yeast is used
for making beer. Baker’s yeast is for baking. Q. Can I delete
the sugar in the recipe? A. That depends on the recipe.
Sugar is rarely an essential ingredient in breads & can most times be deleted. In cakes &
cookies however, sugar provides essential bulk & flavor. You will need to find an acceptable substitute
for the bulk if the recipe calls for more than 1/4 to 1/3 cup sugar. Use caution if substituting liquid
or fruit sugars for granulated sugar. They have higher moisture contents that may affect the final texture of the baked good.
Fructose & some other sugar substitutes also require lower baking temperatures. Q. I can’t use cream of tartar because of grapes/fermentation. What do I use for baking powder? A.
Special Foods sells baking powder without cream of tarter. Also check the gluten free/casein free diet
list for recipes in the archives. Q. Why do some yeasts not need to rise & yet others do? A. There are many different strains & version of yeast. Many are gluten-free.
Some varieties of yeast are designed to work directly in the oven & others require an initial period of rise before baking.
Due to the differences in these yeasts, you need to check the recipe & directions before use. Q. Do I need to use the yeast? A. You should
be able to delete it & use baking powder. Q. How do
I delete the yeast in a recipe? A. If the recipe is already gluten free, use an equal amount of baking powder. If
it is not, you may want to use 1 1/2 times the amount of yeast called for in the recipe. Q. Are Xylitol (birch bark) & Stevia safe if I need
to be yeast-free? . What are these anyway? A. Xylitol is a brand name for
sweetener derived from birch bark. It comes in granulated & powdered form & is commonly seen in
chewing gums on the market in the USA. While it is approved by the FDA in food use, most of the literature
done regards the positive results seen with preventing dental caries. There is little data on using it
in large amounts. Some find it MAY have a laxative effect in large amounts so take heed & caution when
first using. Xylitol has a very pleasant taste & texture, very similar (if not almost identical) to
granulated/powdered cane sugar. The good thing about Xylitol is that is can be used in a 1:1 ratio for
regular sugar in recipes. No conversions are needed. It replaces the necessary bulk sugar provides in a
recipe & is of equal sweetness. Whether it is safe for those using a sugar-free diet is best left up to your physician. Stevia is derived from an herb in Paraguay. It is
VERY potent (about 30-40 times as sweet as sugar) & tends to have a licorice-like aftertaste if used in too large a quantity.
Because of its potency it cannot be used in equal substitution for sugar in recipes. The FDA does not approve its use
in foods as yet but does allow its use as a food supplement. Q.
What do I use if I cannot use vinegar?
A. You can use an equal amount of lemon juice or some times, just delete it.
If you delete it, adjust your liquids in the recipe to accommodate for this change. Q. What do
I use for yeast if I need to be gluten free/casein free? A. Yeast is GFCF. Q. What can I use to substitute for brown sugar if
I cannot have sugar? A. Try equal amounts Xylitol plus 1 TBSP dark agave nectar.
If molasses is acceptable, try 1/2 cup of unsulfered molasses for every cup sugar & reduce other liquids by 1/4
cup. Because molasses has a stronger taste & may affect the texture of baked goods differently than
granulated sugar, you may want to experiment a bit first. Q. What can I use to substitute for
syrup if I cannot have sugar? A. Some suggestions are vegetable glycerin flavored with gluten free extract or agave nectar. EGGS/SUBS Q. Which size eggs do I use? A.Most recipes & mixes that require the addition
of eggs refer to using large chicken eggs (where each egg measures 1/4 cup liquid). Large size store
bought eggs may differ in size from the homegrown variety. Store bought eggs are of uniform size &
all equal 1/4 cup liquid. Q. How do I use liquid eggs/substitutes? A.Use 1/4
cup for each egg required. Q. I need
to use egg substitutes but don’t know how & when to use which? A. Eggs serve
the purpose of binding, moisture, &/or leavening in a recipe. When deciding if, when, & how to
substitute eggs, it is essential to understand the function of the egg in the recipe. If
a recipe or mix requires only 1 or 2 eggs, typically the egg is being used to hold the ingredients together (binding) or for
moisture. Here almost any egg substitute (e.g. gelatin, flaxseed, liquid egg whites, Egg Beaters, etc)
will work. When a recipe or mix requires 3 eggs, the eggs are used
to assist with leavening. In these cases, only certain suggested egg substitutes are recommended (see box
below). However, there are times when NO egg substitute will work. Most mixes or recipes requiring 4 or
more eggs (e.g. Angelfood cake) or our Chewy Brownie mix require fresh whole eggs. Please refer to the
mix directions before making substitutions. A. What are some common egg substitution
suggestions? For binding &/or moisture: 1
TBSP ground flaxseed OR unflavored, unsweetened gelatin plus 3 TBSP warm water
per egg 1/4 cup ground soft tofu 3 TBSP pureed fruit or vegetables For leavening: For each egg use one of the following
recipes: -1 heaping Tbsp Ener-G Food Egg Replacer® plus 2 Tbsp warm water -1 teaspoon baking powder, 1 TBS oil, plus 1 TBSPPP warm water -1 teaspoon baking powder, 1 TBSP
cider or apple vinegar plus 1 TBSP warm water. Q. I
can’t use eggs but want to make an angelfood cake or brownie? A. There are
times when no egg substitute will work. If possible, use a chocolate cake like recipe for brownies. Q. How do I use Egg Replacer? Should I pre-mix the
powder with water separately before placing it in the mix? A.
There is no need to pre-mix the Egg Replacer but DO use double the recipe the package suggests for one egg (e.g. use 1 HEAPING
TBSP of egg replacer plus 2 TBSP water for each egg). Q.
I can’t use Egg Replacer because I can’t have corn? What can I use instead? Try
one of the below recipes for each egg & reduce the salt in the recipe to account
for the extra sodium found in most baking powder: 1
teaspoon baking powder*, 1&1/2 Tbsp water, plus 1& ½ Tbsp oil. 1 teaspoon
baking powder*, 1 Tbsp warm water, & 1 Tbsp cider or rice vinegar. *Note: For a corn-free baking powder
use Featherweight or other corn-free baking powder or make your own from the following
mixture: 1/3 part baking soda (e.g. 1 Tbsp) 2/3 part
cream of tartar (e.g. 2 Tbsp) 2/3 part arrowroot starch (e.g. 2 Tbsp) Blend flours well & store in airtight container. FATS Q. Is butter & shortening the same thing? No, not in baking. Shortening tolerates higher heats & provides for a chewier, softer end product & a flakier
piecrust. Butter provides a crisper, thinner cookie, & burns at lower temperatures. Q. Aren’t all butters/margarines the same? Fats (&
their substitutes) come in many forms: •
solid (stick, lard, shortening) •
oil •
diet or low fat •
soft or tub or whipped form •
pureed Q. Can I use solid shortening instead of butter? Can
I substitute butter for solid shortening or oil for butter or oil for shortening? There
are times in baking when one fat cannot
be replaced or substituted for another. In other applications, changes
can cause poor results, especially in cookies. Our mixes (as with most
recipes) specify when to use high fat, stick butter (labeled “good for baking”), or solid shortening, or oil,
or when substitutes are acceptable. Before baking with margarine or butter, make sure the label states
“works well for baking”. One of the only solid shortening substitutes we have found successful
is coconut “butter”. Q. How
do I use coconut butter? A. When using this instead of solid shortening, use 1/3-1/4 cup
less (to account for the extra liquid). And, whenever in doubt, just ask. It could be
the difference between success & failure. Q. Is coconut butter a nut? No,
coconut is actually a fruit. Q. How do I substitute oil in a recipe that originally calls for butter? A.
If the recipe can tolerate it, start by making a small batch using 1/2 - 1/3 less fat/
oil. Based on your results you can modify the amounts up or down. Q. How do
I tell if my butter/margarine is good for baking? A. Many fat substitutes are not
designed for baking (particularly low fat, tub, & squeeze bottle varieties). Most
are too high in water content & will cause the product to become soggy or gummy. Check the package
label to see if it specifies whether the fat will work well in baking & how to modify the amount. A simple test to find
out quickly if your fat will work like real butter in baking is to put a small amount of the fat in the microwave on high
power for 15 seconds & examine the end result. If the fat does not separate or burn, and
looks still resembles real butter or shortening, it probably will work. Q. What can I substitute for applesauce in a recipe if I cannot have apples? A. Try pureed pears or vegetables. Q.
Can I use applesauce or pear sauce in place of oil? A. Often, as
a partial replacement, yes. Use to replace up to 1/2 the oil in a recipe. Q. How do I use flaxseed? A.
Ground flaxseed or flaxseed oil can be used as an additional ingredient to add essential fatty acids to a product.
It can also be used successfully as an egg substitute in some recipes (see how to use egg substitutes question for details).
Flaxseed oil should not be used in cooking requiring heat. It will render the advantages of the
product useless. CORN ISSUES/SUBSTITUTES Q. What do I use for confectioner’s
sugar? A. Cornstarch is often used to prevent
clumping in confectioner’s sugar. You can purchase corn-free versions or you can grind your own cane
or beet sugar up in a food processor. Q. What can I substitute for corn
syrup? A. Cane syrup, brown rice syrup, vegetable glycerin, honey, pure
maple syrup, mixed fruit juice concentrate, or un-sulfured molasses. Q. How do I substitute
for cornstarch? A. Approximately equal amounts potato starch, tapioca
or arrowroot starch, or mung bean starch. Q.
Does xanthan have corn? Why do some companies have corn-free xanthan & some do not? A. Most US suppliers get their xanthan from one of three sources, & all these sources have
grown their xanthan from a corn syrup. While technically, they are grown off of corn, testing shows no
corn particles or remnants in the remaining product. And, because lab testing shows the final xanthan product is corn-free,
some companies will list xanthan as corn-free. Some corn intolerant/allergic people still react to
the xanthan, though. So for reasons such as this, some suppliers will still list xanthan
as corn-derived. Q. What can I
substitute for xanthan? A. Equal amounts guar gum or methylcellulose.
At times (e.g. cookies, cake) you may be successful using unflavored, unsweetened gelatin. Q. What if I cannot have corn-alcohol vanilla either? A.
Make your own. Use freshly ground vanilla beans (cut in small pieces & place in food processor
or dedicated coffee grinder) or make your own vanilla extract. Soak vanilla beans in vodka & let sit
for several days ON THE ROAD Q. What are some
shopping tips? A. Review the list of common foods
& ingredients containing dairy, gluten or other foods that you must avoid. This
will help take the guesswork out of label reading. Keep the above lists of possible sources handy so there are available if
& when you need to read a food label. Although it is more labor intensive to make things from scratch,
it may be easier in the long run-at least you know what is in it. Q.
What are some traveling tips? A. Finding a motel, hotel or lodge
that offers a small refrigerator to store perishable items can be very helpful. For
car trips, pack a cooler or purchase a cooler that plugs into your vehicles cigarette lighter(SUV’s & vans often
have plug in ports in the rear, too). Call ahead to airlines, hotels, and check the listserves’
for colleagues’ advice to find places that will try to accommodate to your diet needs. Plan ahead
whenever possible, keeping shelf-stable items (like crackers, cereal, cookies, individual salad dressing packets, etc.) on
hand for “emergencies”. Q.
What are some restaurant tips? A. Restaurants
that prepare all their food in house tend to accommodate special diets more easily. Again, plan ahead whenever
possible, keeping shelf-stable items on hand for “emergencies”. Often restaurants that are
part of food chains have special sauces & pre-cooked items that arrive already prepared, & leave customization more
improbable. There may be differences in rules (e.g. about dedicated fryers, etc) from chain to chain, &
independently owned franchises, so check first. PROBLEMS/SOLUTIONS Q. In
General, I followed the directions EXACTLY but the mix/recipe did not come out. What happened? A. This
is another complex question. Gluten free/casein free cooking can be quirky, particularly breads, &
may not come out each time even when following directions to a “T”. First, be sure that you did not make substitutions
or variations in the directions. See the table “What Went Wrong” below to try to troubleshoot.
If still in doubt, call or ask someone. Q. Why
do I need to constantly moderate the liquid in my mixes each time I make the same mix? A. Flours absorb liquids differently at different times of the year, & under different atmospheric conditions.
Milling techniques can also vary causing the flours to absorb moisture differently. Q. My stuff gets stale really fast. How do I store my bread? Cake? Cookies? A. Any baked good without preservatives will tend to dry out & stale faster. Items
with less fat content (e.g. bread) will tend to be drier & have a shorter shelf life. And, since
gluten-free goods tend to be drier & more crumbly by nature, storing properly becomes essential to retaining freshness
& desired texture. To prevent spoiling or over drying
gluten-free goods, cool, slice, & freeze any unused bread immediately. Consider placing a piece of
wax paper between the slices to ease separation once frozen. When you need the bread, reheat the slices briefly (10 second
or so) in your microwave or let sit to thaw in the fridge. Cool all products well before storing
tightly in airtight containers or wrap. If you do not plan on using all the
cake or cupcakes within a few days, consider freezing unused portions & icing them once they thaw. Cookies
will stay fresh for about a week if properly stored in airtight containers. If you only plan on consuming
a few at a time, consider freezing the unused dough & thawing out portions of it to bake as needed.
In warmer months, it is recommended to store the cake in the fridge for better
keeping. Q. How do I know when my bread or cake or cookies
are done? A.
Color is often a poor indicator of doneness in gluten-free baked goods since the nature of gluten-free goods is to
brown prematurely. And, unfortunately, most manufacturers & recipes are
based on an average time. This time however can vary depending on the oven, cookware & size used, altitude,
humidity, & ingredients used. Because of these variables, baking times are just estimates. To determine
when your bread or cake is done, insert a flat knife in the center of the loaf. When the knife comes out clean, it is probably
ready to be removed from the oven. Sometimes though this method is slightly unreliable because the steam
emitted from the baked good can give a false sense of doneness. Some find touch
& sound to be more reliable. Try tapping on the top of the bread loaf. It should cause a hollow sound
when it ’s done. Freshly done cake has a slightly springy texture when fully baked. If
you find the outside is getting too done or hard yet the inside is still not finished baking, drop the oven temperature by
25 degrees. Or consider dividing the batter/dough into 2 smaller pans next time. You
can also try basting the outside of the bread crust with an acceptable butter/margarine
substitute to help keep it moist. Q. How
do I find a good recipe? A. The best way would be to start by selecting one that requires
no modifications is possible. Or at the very least, try to find one that requires only one substitution.
There are several popular book authors & also recipes posted on websites. Popular author choices like Lisa Lewis’s “Special Diets For Special Kids”, Carol Fenster’s two books “Special
Diet Solutions” & “Special Diet Celebrations”, ‘The Gluten-Free & Casein-free Cookbook”
are nice ones because no substitutions are necessary (they are already gluten free & Casein Free) unless you cannot have
corn or yeast/sugar. If you are unfamiliar with a cookbook, or recipe, it may be best to go from recommendations
from people with similar tastes. Just because it has been published doesn’t
mean it will taste good to you. And, some recipe books are not completely accurate (e.g. wheat-free/gluten-free recipes using
spelt flour). Q. Help! My recipe says do one thing,
my bread machine/yeast package directions/tips (pick any one) says do another. WHICH do I follow? A.
The general rule of thumb is: always follow the directions on the recipe or mix. If you find you are not achieving success,
first make sure you followed the directions to the letter, including equipment recommendations, how to add the ingredients,
& which added ingredients to use. Remember, that recipes are chemistry experiments, & the results are based on the
suggested ingredients & equipment. Often people think they are following the directions
& yet used a hand mixer instead of a stand-up mixer, or tub margarine for stick margarine. If despite
this, you still have problems, then start to incorporate other people’s suggestions. Q. Why does my baked goods always brown so fast before they are done on the inside? A. Gluten free flours brown faster
than their gluten containing counterparts. Soymilk also tends to brown baked goods. Try
using lighter, shinier cookware that will deflect the heat to the center. Q. I keep burning everything I make & still the inside is raw/uncooked? A. Try using a glass or lighter
pan, dropping the oven temperature by 25 degrees & cooking longer, or separating into two smaller
pans. Q. Why is the time given for the recipe not accurate?
Mine always takes longer to cook?
A. Baking times are only estimates. Cooking times will vary depending
on the bake ware used, altitude & humidity, oven used, & ingredients used in the recipe. Q. How do I reduce the crumbliness of gluten-free baked goods? A.
Try adding 1 tsp- 1 TBSP unflavored, unsweetened gelatin, or increasing the fat content slightly. Q. How do I convert a recipe? First,
start by selecting a recipe where you will not need to make major conversions. Substitute only what
you have to & see the individual sections for notes on making substitutions. | ||