Techniques and substitutions for gluten-free cooking and baking, especially for people with celiac disease or celiac sprue.

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Flourless cookies form “skin” that seals in moisture

I've developed a sort of recipe for flourless low-cal cookies which, so far, actually works pretty well, resulting in a soft scone-type confection, but I'm having one problem with it: upon baking, the ...
5
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1answer
83 views

What is the role of oil in gluten free baking? (Can I substitute applesauce for oil in gluten free recipes?)

I recently read this question: Why can applesauce be used in place of oil? And the accepted answer says: "In baking, the role of oil is to coat the flour, preventing it from combining with the water ...
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2answers
108 views

Gluten free bread in breadmaker looks weird and doesn't rise

I have been trying to make gluten-free bread in my bread maker for a few times now. It always fails. It doesn't rise how a funny shape (still the shape from kneading) and doesn't cook very well inside ...
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1answer
62 views

How do I keep rice based noodles from sticking together?

I've already read a related question: How can I keep pasta from sticking to itself? However, I've found that rice noodles behave very differently than wheat noodles. I've tried: Adding oil to the ...
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2answers
149 views

Can you make french toast without eggs and gluten?

I have an allergy to eggs and gluten. But before getting the allergy my favorite breakfast food was french toast. I've tried gluten free bread dipped in soy milk but it's not the same and doesn't ...
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2answers
131 views

Gluten-free alternative to commercial yeast when making gluten-free bread?

This link claims that yeast contains gluten, which is understandable. Yet today, a lot of people have a reaction to gluten that they are trying to avoid by becoming gluten-free. There are many brands ...
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1answer
128 views

Is great gluten-free extruded pasta possible?

I'm gluten intolerant and tempted to have a go at producing my own pasta. Does it make sense to use an extruder attachment for a kitchen machine to produce e.g. rigatoni or fusilli, or will this never ...
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1answer
112 views

Gluten free baked good coming out bitter

I am trying to bake gluten free and i find that my baked goods come out bitter. I am using oat flour and rice flour, can the bitterness be from that, what can i do to correct this? What is a good ...
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1answer
170 views

Three ingredient peanut butter cookies - how to improve texture

I am Gluten free and I thought these looked good for peanut butter cookies: peanut butter, maple syrup salt. They really do bake up beautifully. However, they crumble on the way to your mouth. ...
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1answer
143 views

Why would gluten-free chicken meatballs involve pre-cooking 1/3 of the chicken before frying the formed meatballs?

I am looking at this recipe for gluten-free chicken meatballs and found this step to be odd. Anyone know what the purpose is? Is it related to the lack of gluten or somehow helping the balls to stay ...
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1answer
57 views

Replicating commercial gluten-free/non-gebrokts matzo — where to start?

I'm on a somewhat restricted diet right now in which I'm not allowed to eat any grains of any kind. It turns out that the Yehuda gluten-free matzo and Manischewitz gluten-free matzo-style crackers are ...
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2answers
127 views

Substituting quinoa flour for wheat flour in egg pasta

If I am making an egg pasta, can I substitute quinoa flour for wheat flour (semolina, durum, all purpose, etc)? Or will the presence of the eggs not be enough to offset the absence of gluten, and I ...
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2answers
106 views

gluten free gnocchi tasting too much like potato

I made my first batch of gnocchi this weekend and after quite a bit of work, I got gnocchi that didn't taste great. The consistency was ok; they did not disintegrate when I boiled them for a couple ...
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1answer
241 views

Can you separate out the Gliadin from Gluten?

When I looked this up, this is the information that is first presented to me- Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, ...
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2answers
309 views

*Cannot* get that “Oven Spring”

I cannot, for the life of me (no matter what recipe I try), ever get the bread to rise that last bit in the oven. It always falls a bit instead. It proofs nicely, but it just won't rise more in the ...
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2answers
75 views

Vegetarian gluten free savouries

What can I substitute in patties that require one cup quick cook oats for absorption when I am making them gluten free. Is there something other than oats?
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4answers
3k views

Can I replace flour in a soup recipe with a 1 to 1 gluten free flour?

I have celiac disease and must eat a gluten free diet. I saw a recipe for creamy chicken and mushroom soup, and it looked delicious! However, it called for 1/4 cup all-purpose flour. Would it be ...
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4answers
641 views

How to substitute in baking so the result is both egg- and gluten-free?

What is a good substitute for egg and wheat flour in baking? I have a friend who is allergic to eggs and I would like to be able to bake for her. I have another friend who is gluten free. Can ...
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2answers
231 views

Baking Double Pans of Muffins

Do you need to adjust baking time or temperature when baking more than one pan of muffins at the same time in a single oven?
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2answers
209 views

Can I make grain-free noodle/ravioli/dumpling dough?

I'm celiac and I'm intolerant to virtually all the grains (also to corn/maiz). So, the question is if I can make noodle/dumpling dough without grains? Yuca and potato starch are good for me, also ...
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3answers
3k views

Does glutinous rice contain gluten?

My sister-in-law is an American living in China, and while visiting the US, learned that reducing certain foods, including gluten, seems to have an improvement in her health. She is trying to figure ...
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2answers
100 views

Adding moisture to gluten free muffins

I am using the following list of ingredients in trying to make gluten free, grain free, egg free, sugar free muffins. The texture turned out a bit too dry. Increasing which ingredient would give a ...
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3answers
2k views

Method to make corn pasta?

I've been unwell for quite awhile now and corn pasta has been a lifer saver because it's fairly easy to digest (for me.) Anyway, i'm curious as to how exactly they are made. For instance look at this ...
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1answer
103 views

gluten free hot cross buns

What can I add to make my gluten free buns a decent size. I have tried for years. There has to be something to lift them and make them to the same size as our regular hot cross buns
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3answers
2k views

What can make a gluten free sponge light and fluffy?

I've tried 5 recipes for gluten free lemon cake and all of them have a tight brick like texture. What would make a cake fluffy if it is gluten-free? How do I recognize a recipe which produces a good ...
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4answers
85 views

Ideas for a banana dessert crust, gluten free

I came across a nice little dessert consisting of sliced bananas sandwiching peanut butter. My kids would love it, but I have a youngin and he's gluten-free. Worried handing him raw bananas as he'll ...
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4answers
28k views

What ingredients make powdered sugar not gluten-free?

I am looking to start cooking more things gluten free for my girlfriend, and have heard that powdered sugar may or may not be considered gluten free. What do I need to look for in the ingredients to ...
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2answers
863 views

Do these smoked ham hocks which contain dextrose, contain gluten?

I love using smoked ham hock in soups, beans and stews. Dextrose is a listed item on this package I bought - does dextrose contain gluten?
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1answer
918 views

Gluten Free Thin Crust Pizza - Tips and Explanation?

we have a gluten-free pizza crust recipe that works out pretty well. Since I'm relatively new to GF (we recently found out that my wife has Celiac), I'm curious as to how the recipe works and what ...
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2answers
175 views

Is there a bacteria that would eat gluten for cooking?

Is there some yeast or bacteria that will eat gluten? I was hoping for some kind of yeast, but I can't find one. Where could I look?
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2answers
534 views

What grains are gluten free?

I know wheat is the common problem when avoiding gluten, but what about other grains, like barley, rye, or oats?
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1answer
200 views

What is tamur (ingredients)?

My mate brought some sweets from UAE, it's something like Turkish delight, I think. It says it contains tamur, among other things. I believe tamur is the main thing it's made of, but I couldn't google ...
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1answer
2k views

Definition for light, medium and heavy flour?

In this answer: What can I use in place of Quinoa flour? regarding substituting for quinoa flour, the answered alleges that another so-called "medium" flour can be substituted. When I googled, I ...
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3answers
1k views

Can quinoa be used instead of flour for cookies?

I use a non-gluten flour combination of: 4 cups brown rice flour 2/3 cup tapioca flour 1/3 cup potato starch Would it work to use quinoa in this combination as an addition or substitute for all of ...
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1answer
2k views

What are some low fat butter substitutes for cookies?

What is a good butter substitute for baking cookies? I am looking for something that would contain less fat grams per serving than butter. I have difficulty breaking down fats so I need something that ...
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5answers
12k views

Having trouble getting gluten free bread to rise

I am new to gluten free baking and I am having much trouble getting my breads to rise. I have tried several recipes, with no luck. Can anybody give me some fool proof suggestions? I am desperate. ...
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11answers
16k views

What would be an appropriate gluten-free substitute for breadcrumbs?

I would like to make a gluten-free eggplant parmigiana, and there are a couple of ingredients that I realize I will need to substitute. The basic idea is eggplant sliced, dredged in flour, dipped in ...
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1answer
439 views

How can I get unsweetened gluten-free chocolate brownies to hold together?

I would like to make a chocolate brownie which has no added sweetener. It would be great if it were gluten-free as well, but that is less important. I tried a recipe from Dinah Alison's "Totally ...
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1answer
1k views

What takes over the functions of gluten in gluten-free bread mixes?

Gluten has many effects on bread doughs, as explained in this beautiful answer. I think the main effects for bread doughs are the first three mentioned there: Provide elasticity, presumably because ...
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4answers
345 views

Can I make gluten free crepes?

I have seen recipes for gluten free American style pancakes, and suppose that they turn out OK as long as they contain something which keeps them from falling apart. But I was wondering if I can make ...
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5answers
979 views

Can you overmix a gluten-free cake?

If you're making a regular cake, you add all the first ingredients (eggs, butter, sugar, ...) and mix everything well. When you add the last ingredient, the flour, you mix until it's just ...
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2answers
4k views

Hiding the taste of cornstarch in gluten-free bechamel

I tried a few times to make gluten-free béchamel, by using cornflour instead of wheat flour because I have some in my cupboard (for thickening sauces, even though it's somewhat considered cheating!). ...
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2answers
3k views

Is golden syrup gluten-free?

In Europe, the very large majority of glucose syrups are actually derived from wheat and thus not gluten-free, while corn syrup is gluten-free (as far as I understand). From this question, I learnt ...
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2answers
401 views

What reading materials give in-depth coverage of baking with gluten-free ingredients and techniques?

There is plenty of reading material on what gluten is and what its function is in baking, so I feel like I have a decent understanding on that topic. However, I am not finding much on the reasoning ...
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1answer
542 views

Gluten tester; simple and fast

I am looking for a simple and fast gluten level tester (electronic is fine) There are the testers available for people with Coeliac's which require making a solution from a food sample, and then ...
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1answer
920 views

To make Gluten free pancakes, can I just substitute regular flour with Gluten free flour?

Will a normal pancake recipe work with Gluten free flour, or do I need to add other ingredients as well?
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2answers
3k views

What can I substitute for Rice flour in a gluten-free pizza?

I am going to try to make gluten-free pizza for my wife, and I'm going to start with this Serious Eats recipe. The recipe calls for white rice flour, but my wife has just about everything EXCEPT ...
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1answer
1k views

How can I improve my gluten-free pizza dough?

I've been making pizza dough for years, and recently found that I have a gluten allergy, and can no longer eat wheat flour! Very sad news, indeed. So... I bought Bob's Red Mill Gluten Free Pizza ...
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3answers
575 views

What are some good gluten-free food alternatives? [closed]

A friend of mine has recently discovered that she has a gluten intolerance, and thus she now has to avoid foods. It is somewhat challenging to find good tasting recipes or alternative products in ...
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2answers
21k views

What does gluten “do” in baking?

I saw many questions regarding converting baking recipes towards gluten-free, and it seems it's not an easy process. But none of the questions I came across helped me understanding what gluten ...