Questions tagged [gluten-free]

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

Filter by
Sorted by
Tagged with
1
vote
1answer
97 views

Is tamari and soy sauce a 1:1 substitute? [closed]

I tried a bottle of San-J tamari for the first time today. It tasted salty and bitter. I found that adding a pinch of sugar with the tamari to smooth out the bitterness made it taste more similar to ...
0
votes
1answer
123 views

Why can't you susbtitute oat flour for wheat flour 1:1?

Wheat has gluten, and oats have avenin (which are similar proteins). What is different about avenin that you can't substitute oat flour for wheat flour when baking cookies, breads, etc?
1
vote
2answers
102 views

help understanding this recipe gluten free and vegan

The recipe is: 75g nut flour 55g rice flour 1g xantham gum 100g water 120g coconut sugar 30g coconut oil 20g cacao 1g salt 6g cake yeast 10g vinegar 125g sweet potato I don't understand how this ...
0
votes
0answers
26 views

How to bake muffins with a convection oven and steam [duplicate]

I'm trying to bake muffins with a convection oven that has a steaming function. Without using steam, the muffins' edges will set first whilst the middle remains soft and when that rises, the muffins ...
3
votes
0answers
79 views

Why did this roux fail?

I needed to make gumbo for someone with a gluten allergy, so I used glutinous rice flour in the roux instead of wheat flour. At first it looked ok: click any image for full size When I added the &...
1
vote
1answer
86 views

Gluten-free replacement for all-purpose flour in fried fish batter?

Recently, I've found a few good recipes for a frying batter for a fish. Unfortunately, all imply using all-purpose wheat flour. exp. https://akispetretzikis.com/en/categories/pswmia-zymes/koyrkoyti I'...
3
votes
0answers
57 views

Gluten free bread initially rises but collapses into itself later

I've noticed that the gluten free bread I make in the breadmaker does reach the size of the gluten one but later ends up collapsing into itself later. I've tried to make this recording of the process ...
3
votes
2answers
191 views

Turning a sweet cake into a savoury one: What should I swap in place of sugar?

I am looking to turn the following recipe for pumpkin bread into a savoury one. i.e. I want to get rid of sugar (which in this case is maple syrup). I think that sugar will add to the loafiness of the ...
3
votes
3answers
4k views

Can you sub collagen protein for whey protein isolate in baking?

I have Vital Proteins Collagen Peptides Unflavored, which is 90% protein (9g protein per 10 g serving). The whey protein isolates I've seen are also approximately 90% protein. Because I already have ...
1
vote
2answers
108 views

Do oat flakes (Spar S-budget) contain gluten?

I am intolerant to gluten (was diagnosed with Hashimoto thyroiditis, my symptoms become much milder when I don't consume gluten). I wish to eat lots of healthy fiber, preferably cheap one, to lower ...
7
votes
1answer
850 views

How best to use gluten free all purpose flour?

In the grocery store mixup, I got a bunch of gluten free flour. I don't have additives like xanthan gum but would like to bake bread and other recipes so I don't need to go to the store for a few ...
2
votes
0answers
97 views

Can you add rice flour to pastries to make them flakier?

The goal with many pastries seems to be limiting gluten development, by reducing the amount of water (e.g. replacing water with vodka in pie doughs) or reducing the time that the dough is handled to ...
2
votes
1answer
100 views

GF Wonton/Dumpling wrapper tip from pintrest (lasagna noodle + egg)

I bought gluten-free lasagna noodles, but I'm at a loss for how they want me to fold them. They are hard pasta noodles. Do I whisk a whole egg up to brush them? Just egg whites? Just egg yolks? Am I ...
3
votes
1answer
743 views

Ascorbic Acid (Vit C powder) with Baking Soda = Single Acting Baking Powder?

For my gluten free baking, I "have to"* make my own single acting baking powder. I use 2 parts cream of tartar and 1 part baking soda (bicarbonate of soda). It's been fairly successful. I would like ...
0
votes
1answer
55 views

Large waffle HowTo

So I have pretty successful gluten-free waffles with this post but now I'd like to make a fairly large waffle. I don't have a large waffle maker/griddle/iron but I do have a fairly deep frying pan ...
0
votes
1answer
114 views

Gluten-free waffles

I've been making gluten-free pancakes for some time (with varied, but usually good, success) and want to try my hand with waffles as I recently bought a waffle iron. I intend to use a slightly ...
3
votes
1answer
125 views

How to get the effect of gluten in gluten free baking

I've been baking gluten-free cakes and in order to get something akin to a regular cake - light instead of heavy - I've been essentially making a sponge cake by making a light meringue and folding the ...
1
vote
1answer
100 views

Gluten-free Carrot Cake batter mixed with normal Carrot Cake batter

Yesterday I wanted to make 2 small carrot cakes (1 gluten-free for a celiac friend, and a regular one). For the gluten-free one, I literally just swapped regular wheat flour for corn flour (same ...
1
vote
1answer
105 views

Gluten-free and egg-free yeast bread

I am working on a recipe that uses gluten-free flour and cauliflower flour. I am having trouble getting the bread to be like a bread and not an edible brick. Any suggestions on proofing and baking ...
7
votes
2answers
209 views

Choux pastry, general questions with gluten free flour

I have a few questions regarding choux (cream puff pastry) and gluten free flour. After trying a few different recipes with a huge range of butter/ flour ratios, I settled with this one https://www....
6
votes
1answer
472 views

Why is gluten-free baking possible?

Maybe a silly question, but I've been trying to learn a lot of baking fundamentals and trying to understand specifically what makes a cake. Most explanations I've read are something along the lines of:...
4
votes
1answer
278 views

Are chicken gizzards celiac safe?

Wheat is frequently included in chicken feed. Partially-digested wheat, therefore, would likely be present in chickens' gizzards before butchering. However, the chicken gizzards seen for sale in ...
1
vote
0answers
96 views

Pastry sheets - storing, packing & shipping

I am trying out some puff pastry sheets for a couple of my friends in a different city who are visiting us.. it takes minimum 10 hrs for them to reach their place (road and air travel included).. I ...
5
votes
1answer
100 views

Gluten free gumbo

I'd like to make a gluten free gumbo for some friends. Is it possible to make a dark roux with the right flavor with rice flour? Any other suggestions? I'd like something point and shoot, as I dont ...
-1
votes
1answer
71 views

Making Gluten Free hot cross buns [duplicate]

I tried making hot cross buns over the weekend using gluten free flour. I used a standard recipe and tried substituting All purpose flour for a GF version and White bread flour for a GF version. The ...
1
vote
1answer
952 views

How can I fix hollow cream puffs?

I'm very proud of how my cream puffs turned out. I followed this recipe although I did NOT use any xanthan gum at all. I also substituted Earth Balance for butter. They rise beautifully and they're ...
2
votes
1answer
654 views

Tapioca pizza crust is undercooked?

So I've been having issues with this GF tapioca pizza crust. I like the crust a lot because it's allergy friendly (no yeast/soy/gluten/nuts/anything really) and actually doesn't taste like rocks. ...
1
vote
0answers
221 views

Polish Wheat Purchase

I was diagnosed as gluten intolerant but they said I could use Polish Wheat. I was wondering if anybody knew where I could purchase this in the US?
2
votes
1answer
2k views

Stuffed Dumpling Made with Rice Flour

I have been working with rice flour to make homemade stuffed dumplings and have been able to improve my current recipe greatly except for one thing. I am stump as to how I can have the dough ...
5
votes
5answers
1k views

What went wrong with this cake?

This is an olive oil cake (with gluten free flour). It baked in this completely crazy way. The entire cake lifted up and there was a large bubble under the cake that shifted the batter to the sides ...
2
votes
2answers
374 views

Can I increase cooking time of bread to make it less gooey?

I've been experimenting with gluten-free baking (due to Celiac, not because I think it will make me skinny). I've made great cakes and cookies, but recently tried to make rolls. In the process I've ...
3
votes
1answer
142 views

How to improve the flavor of gluten free challah bread?

I am trying to improve the taste of this gluten free challah recipe. The texture seems right, but I am trying to add more flavor. I am wondering what ingredients I have the freedom to modify. For ...
7
votes
1answer
2k views

How can I make pierogi gluten-free?

I'm half Carpatho-Russian, the love of pierogies is in my blood, but my recent gluten sensitivity has stopped me from eating them, and I really miss them as they taste great and give you a lot of ...
1
vote
3answers
7k views

What are the options when looking for gluten free chapati?

Hi does anyone know where I can buy gluten free chapatis or what is the best method of making them and storing them without any preservatives?
11
votes
5answers
31k views

How can I turn rolled oats into flour without a food processor?

I don't have a proper food processor, just a little baby-food-sized one, so when I made Alton Brown's all-oats oatmeal cookie recipe before, I used half oat flour and half rolled oats. They were ...
4
votes
2answers
2k views

Using dried cranberries instead of chocolate chips in cookies

Can I use dried cranberries instead of chocolate chips in my GF cookies? Will it work the same? If so, should I correct the sugar amount in the recipe? Thanks
2
votes
2answers
229 views

Why are my cookies crumbling after I bake them?

I make the Tollhouse chocolate chip cookies recipe and swap out the flour for gluten free flour. I'm trying to figure out why the cookies crumbled after I made them. The butter was very soft; could ...
2
votes
2answers
372 views

Baked goods with Teff flour turn out gritty. How can I prevent this?

I like the idea of using Teff flour for its health properties but find that results are unpleasantly gritty. It's as if I am using sand as a medium. This is the Teff Date Bread recipe I tried, and I ...
2
votes
3answers
122 views

Can gluten-free flour be cooked and eaten as a hot breakfast cereal?

I'm talking about single flours, such as quinoa flour, amaranth flour, and buckwheat flour, not flour blends or hot cereal mixes.
5
votes
3answers
1k views

Baking bread/cake yields different results than expected

I am trying to bake bread/cake without flour (gluten free). The friend who gave me the recipe gets a fluffy, light weight loaf, while mine tastes the same, but it is more condensed and hard even when ...
2
votes
2answers
99 views

Gluten Free Challah not keeping shape

I use the following dough recipe, it tastes okay, but is very difficult to shape and never holds its shape. Advice please 15 g Dried Yeast (Green Tin when make in Machine / Yellow Tin when make ...
2
votes
3answers
9k views

What's a gluten free alternative to farro?

I am looking for a safe gluten free alternative to farro for a Greek chicken soup recipe. Perhaps a wild rice?
1
vote
2answers
181 views

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 ...
6
votes
1answer
2k 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 (...
2
votes
2answers
2k 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 ...
4
votes
1answer
2k 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 ...
4
votes
2answers
246 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 ...
-4
votes
2answers
736 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 ...
4
votes
1answer
612 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 ...
2
votes
2answers
2k 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 ...