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

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2answers
171 views

Sticky corn starch croquette

I'm having a coeliac over for dinner and I've made croquettes from corn starch. I have a recipe with 100gr corn starch and 700ml liquid. That works fine. But when forming the croquette, the batter ...
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1answer
202 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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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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3answers
1k 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
90 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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2answers
167 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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4answers
84 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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1answer
51 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
240 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
106 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 ...