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22

I went into some detail with this in my answer to What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls? To summarize my points there and add some more (simplified) detail on the chemistry: Gluten is responsible for elasticity of dough, which is perceived as chewiness. The difference between bread, ...


17

i am celiac, ideally you should clean your entire kitchen, clean out your silverware and utensil drawers and wash all utensils in the dishwasher. Wipe all surfaces and sinks with bleach wipes. Scrub all pots and pans, to remove gluten films then wash in dishwasher. give all dishes to be used a run through the dishwasher. off limit items are, seasoned pans ...


11

For most celiacs, it is any trace of gluten. That means that you don't want something to touch gluten and then touch the food a celiac will eat (example: a butter knife used on toast and then double dipped back into the butter will contaminate the butter). My gluten-free friends have suggested that they are better judges of ingredients, as well, as gluten ...


11

No, it doesn't. Rice is always gluten free. It just so happens that words like "gluten", "glutinous" and "glue" are words which have a common root, meaning "sticky". Glutinous rice is sticky due to a high proportion of bushy starches in the rice grain. It has nothing to do with gluten, which is a complex formed by wheat proteins, and not contained in any ...


10

You have several options for the crust. It is possible to purchase mixes that will get you started. There are also several recipes available. A good resource for all your gluten-free baking is Gluten-Free Girl and the Chef, and you can find a recipe there. Another great option is former pastry chef Helene at Tartlette. This question has compiled a list ...


10

Rice flour should work well for this; it produces very crispy crusts.


8

This is a very subjective question. For example: I find the recipes on Gluten-Free Goddess to use excessive Xanthan Gum (bouncy balls do not make good cupcakes). That being said I highly suggest you start with the basics and make your own flour to learn the balance of how different flours effect the texture and flavor of baked goods. A few good books with ...


8

This is an excellent site to learn about gluten free baking: http://glutenfreegoddess.blogspot.com I have personally tried many of the recipes and they have been excellent.


8

I like nuts that are finely chopped, kinda like bread crumbs. Almond flour will perhaps work as well.


8

Golden syrup is indeed gluten free, as neither sugar cane or beet contains gluten. In fact, beet fibre is used in many gluten-free products. See the Tate & Lyle site for more information: http://www.lylesgoldensyrup.com/healthandnutrition.php


7

This depends of course on what you are using for gluten-free flour, but according to Khymos' Data (PDF warning) and corroborated by my own experience, 1.5% is about the maximum concentration of xanthan you would ever use, beyond which food starts to get really slimy. The recommended amount for flour is going to depend on exactly what kind of "gluten free ...


7

There are a number of rice-based bread crumb replacements, but my experience with them is that they are more like rice sand than bread crumbs. You can try making you own from other gluten free products like waffles or maybe puffed rice cereal.


6

I'm guessing that you should be able to simply add it wherever you would add some sort of grain or flour. The wikipedia article mentions: Other uses include gluten-free baking, where ground psyllium seed husks bind moisture and help make the bread less crumbly. If you add some to your Nutraloaf, if it's enough to have an effect, it'll help it bind ...


6

It's the water in your skin more so than anything else that makes it stick to your hands; generally the most effective way to prevent any kind of water-based dough or batter from sticking to your hands is by greasing them. Some of the fat might get into the dough, but not really enough to make a difference. Any kind of fat will do. Vegetable oil is the ...


6

I would go out an buy some. Dough textures for gluten-free breads are fragile and the result of extensive testing with various non-wheat flours (at least, good ones like Serious Eats are). None of the other flours you have available will have the same water absorbsion or starch content which rice flour does. If you substitute, you'd have to make the ...


6

If there's leavening in the cake (baking soda or baking powder) that gets activated once incorporated with the rest of the ingredients, and you substantially overmix, you may lose some of its power as you help the gas escape from your batter. Unless you're whipping it vigorously, you're not going to be bringing enough air into the batter to make up for it. ...


6

Note that wheat is a type of grass, and is technically a grain. Grains without gluten Not all grains have gluten—only those closely related to wheat do. Grains which do not have gluten include: Corn (maize) and its variants or derivatives such as cornmeal, polenta, hominy, or masa Rice (all varieties) A note on rice: some varieties are called ...


5

The last time I made "breaded" chicken, I had some spare lentils leftover and decided to pulse them in the food processor and try using them (not quite to a fine powder, but closer to that than whole). The result was delicious, a little bit of a nutty flavor, and a great crunch.


5

To summarize the points of Aaronut's answer and provide a framework for answering: 'Gluten is responsible for elasticity of dough, which is perceived as chewiness','The "rising" in baked goods is essentially just stretching of the gluten network', 'Gluten is also exceptionally good at both absorbing and retaining moisture' Dough's rising is ...


4

A handful of resources my wife (who is gluten-intolerant) suggested: Gluten-Free Girl Gluten Free Gobsmacked Books by Bette Hagman One concern my wife mentioned (especially for others who come across this question who may not be aware) about non-gluten-free people preparing food for gluten-free people is the awareness of cross-contamination. If your ...


4

Agree on the corn starch, and some gluten free people have problems with corn anyway. Arrowroot flour would work, otherwise use tapioca. Rice flour can work, but the type is very important, and sometimes you need too much for it to be worth it.


4

I hate to say it, but I'd be willing to bet that gluten-free udon is about as practical as gluten-free seitan - the gluten is precisely what gives udon noodles the texture that makes them so special. Having said that, I've bought frozen udon noodles that had tapioca starch as an ingredient in addition to wheat flour, and those were some of the best udon ...


4

I'm a coeliac from Australia and so my tips come from my experience here, but they should hopefully be useful regardless. The first thing I suggest is joining your local society which can be invaluable in terms of support, information and even training. The training covers for example how to read ingredient lists to determine whether something is gluten ...


4

It depends on what you mean by gluten-free flour. If you are buying a gluten-free flour mix that it labeled for all-purpose use then you should be able to substitute that and get a reasonably good result. Substituting straight rice or almond flour in a standard recipe will not work well, because the mixes have a blend of ingredients designed to make it ...


4

In an answer to another question, someone else was looking for answers on dealing with thickening dairy. If you want to address thickening with corn starch, here are some beginning steps; Use the right ratio of corn starch slurry to liquid: 1 tablespoon corn starch thickens 1 cup of liquid Use the corn starch in a slurry: although you didn't mention clumps ...


4

This perhaps depends on where you live, but normally, you can buy gluten-free breadcrumbs in some stores. You can also bake or buy gluten-free bread and make real bread crumbs from that.


4

I imagine you have tried recipes already with an appropriate quantity of xanthum gum and starches... are you making any substitutions, or omitting ingredients? Substitutions really change the game significantly, even unwitting substitutions like sweet rice flour vs white rice flour, potato flour vs potato starch. Substituting an alternative flour directly ...


4

I have no trouble making lovely light lemon cake gluten free, and many other gluten free cakes too, I make them for a living. There is a substitute for gluten and it's called Xanthan Gum. You can buy this separately to add to your flour (about a teaspoonful for every 250g), or in a ready mixed flour blend, at least you can in the UK. A mixture of flours ...


4

Glutinous rice doesn't contain gluten, the term just relates to its sticky texture when cooked. From Glutinous rice on Wikipedia: Like all types of rice, glutinous rice does not contain dietary gluten (i.e. does not contain glutenin and gliadin), and should be safe for gluten-free diets. While that is marked citation needed doing a search on around 20 ...


3

I would consider using potato flour. It gives a coating sort of like the outside of a chip (french fry).



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