Currently I am working on reformatting the recipe book so it can be purchased for digital medium! Unfortunately, my original design files for the book are converting over as nicely as I would like and so I'll have to wait for some "technical" help (from my awesome husband), before I can publish. I'll let you know when it is out and available for purchase. I personally can't use technology in the kitchen as I would probably spill something all over it..but, I know more and more individuals that are using their computers, ipads, tablets, and phones to view recipes on, so I want to make that available for you are are more coordinated and less old-fashion than myself!
Well, on to the subject of the day, converting gluten recipes to gluten free.
 | |
| Not one of my personal recipes, just an image off the internet, but many of my old recipes look like this! |
I would suggest if you are new to gluten free cooking, to work with the gf flours, "binders" (xanthan and guar gum) and other ingredients you may not be familiar with, for a couple of months before trying to do too much converting. It will allow you to get a "feel" for how gluten free cooking is different than cooking with gluten products and how those different ingredients work together. Once you feel more comfortable after using some tried and true gluten free recipes, you can start to think about your own favorite gluten ones that you would like to see changed over. Probably one of the most important parts, is having a flour recipe that you like to work with. Once you have a flour combination (mine or otherwise) down. You can start changing some of your favorite recipes over to gluten free. Here are some tips:
1. I wouldn't count on the "cup for cup" promises that I hear from other premixed all purpose gluten free flour blends. Although, it may be true for some recipes, I would think you would have to make some adjustments for most. If you buy a premixed brand from the store (see previous blog post), take note as to when it contains xanthan gum or guar gum as you will want to keep that in mind as to whether you will need to add further "binders" to the recipe or not.
2. Gluten free flours tend to absorb more liquids than regular wheat flour does. I find that I have to either more liquid or use less flour. Often I do a combination of the two. Leave off 1/4 cup of the flour and add an additional 1/4 cup liquid.
3. Leavening. Gluten free foods don't like to rise. Gluten is crucial in this process and so without it many gluten free foods end up being very dense. You often need to double and in some cases triple the amount of leaving agent you add (except yeast). So, specifically speaking about baking powder and baking soda here, I start by doubling whatever amount is currently in the recipe and go from there. I have found that also adding Ener-G egg replacer and using as a leaving agent (dry, not just for egg replacement) helps as well.
4. Adding extra egg whites or egg substitute. This can be very helpful for making your product come out "lighter" and not so dense. I found that out the hard way when trying to come up with a good biscuit recipe. Normally, you wouldn't add any egg product at all, but the biscuits were just so dense and hard without it.
5. Adding apple cider vinegar, especially if the recipe is calling for baking soda, can also help in the processes of keeping the final product from being too dense.
6. Gluten free flours react differently to the different types of shortening you may be using in the recipe. You may have to play around with what shortening you use in order to make the recipe come out having the taste and texture you like. An example of this is pie crust. I make mention in the book under the notes following the recipe how you may have to adjust the ingredients depending on what shortening you are using.
7. How much binder to add can be tricky. It really depends on what you are making and the texture you are going for. If I am using flour that already contains xanthan gum (i.e. my cake flour), I may not have to add any other binder at all or I may add some extra guar gum if I think it will be better for the final product. If you are using a flour recipe without xanthan gum (i.e. my all purpose flour), than you will have to think about how you want the final texture to be. A good rule of thumb to start with is using 1 tsp xanthan gum to 2 1/2 cups gf flour mix. Guar gum behaves differently than xanthan gum, and I will use both in a 1 to 1 mix (simply called in my book "binder mix") to take advantage of their different properties.
8. Don't give up if it doesn't work out the first time. Sometimes it can be as just a simple adjustment of one ingredient that can make all the difference. Gluten free cooking is notoriously touchy. Something as simple as a name brand product change, 1tsp of leaving, or 1/4 more or less flour can drastically alter the final product. If it didn't work out the first time, try again, you may find great success the next time around!
 | ||
| Warm biscuits with honey...yummy! |
No comments:
Post a Comment