Questions tagged [gluten-free]

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

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Can you use both yeast and baking soda in gluten free bread to make it rise? [duplicate]

I was wondering if I add baking soda and or baking powder to my gluten free bread recipe would rise more?
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1 answer
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Gluten free alternatives [closed]

I've been baking with gluten free flour by Doves Farm for years but recently got accidentally introduced to baking with ground almonds as an alternative. This has been something of a revelation as the ...
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Can I bake bread in a Bread machine with Swag gluten free flour?

I’ve tried a few different recipes but they aren’t rising! Any help will be appreciated. The best recipe so far is: 1.5 cup the swag gf flour (amaranth, sorghum, millet, rice, corn, water-chestnut, ...
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2 votes
1 answer
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Chowder without flour

Is there a gluten free alternative for flour in clam or mussel chowder? The recipe calls for a couple spoonfuls.
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3 answers
215 views

Does the addition of acid into flour inhibit gluten formation?

I want my dough to have minimal gluten formation. For that I will be adding boiling water to my flour. Also I am curious that does adding any acid such as lemon juice/vinegar will inhibit gluten ...
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1 vote
1 answer
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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 ...
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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?
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2 answers
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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 ...
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4 votes
1 answer
180 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 &...
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1 vote
1 answer
119 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'...
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3 votes
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121 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 ...
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3 votes
2 answers
212 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 ...
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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 ...
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1 vote
2 answers
135 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 ...
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7 votes
1 answer
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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 ...
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2 votes
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113 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 ...
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2 votes
1 answer
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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 ...
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3 votes
1 answer
842 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 ...
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0 votes
1 answer
56 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 ...
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1 answer
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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 ...
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3 votes
1 answer
133 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 ...
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1 vote
1 answer
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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 ...
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1 vote
1 answer
112 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 ...
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7 votes
2 answers
231 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....
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7 votes
1 answer
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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:...
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4 votes
1 answer
315 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 ...
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1 vote
0 answers
108 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 ...
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5 votes
1 answer
104 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 ...
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-1 votes
1 answer
73 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 ...
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1 vote
1 answer
1k 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 ...
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2 votes
1 answer
751 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. ...
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1 vote
0 answers
225 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?
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2 votes
1 answer
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 ...
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5 votes
5 answers
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 ...
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2 votes
2 answers
393 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 ...
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3 votes
1 answer
168 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 ...
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7 votes
1 answer
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 ...
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1 vote
3 answers
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?
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11 votes
5 answers
33k 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 ...
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4 votes
2 answers
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
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2 votes
2 answers
237 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 ...
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2 votes
3 answers
440 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 ...
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2 votes
3 answers
134 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.
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5 votes
3 answers
2k 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 ...
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2 votes
2 answers
105 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 ...
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2 votes
3 answers
10k 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?
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1 vote
2 answers
190 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 ...
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6 votes
1 answer
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 (...
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2 votes
2 answers
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 ...
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4 votes
1 answer
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 ...
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