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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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2 answers
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Effect that gluten-free flour had on brownies

I have a recipe for chocolate brownies. The ingredients are: 2 sticks of butter 1 C brown sugar 1 C white sugar 8 oz bittersweet chocolate 4 eggs salt vanilla fold in 1 C flour I made them for a ...
Jason P Sallinger's user avatar
2 votes
1 answer
77 views

GF Pierogi - binding agent

I have the GF flour to make GF Pierogi however I was told to add xanthan gum? For the binding agent. How much xanthan should I use per batch of dough?
Cheryl's user avatar
  • 21
2 votes
2 answers
506 views

Is there a gluten-free substitute for self rising flour?

I recently found out I have a gluten allergy and I want to make my chicken and dumplings casserole, but it calls for self rising flour. As it bakes in the oven, it turns into biscuits on top. Is ...
Heather H.'s user avatar
0 votes
1 answer
257 views

Wheat-based gluten-free pie crust?

I am trying to find a way to make a pie crust, with wheat flour, that's somehow gluten free. I only have one idea: reverse creaming, but with a pie crust. However, I know that gluten will still slowly ...
CATboardBETA's user avatar
1 vote
2 answers
574 views

Gluten free bread dough is not rising during the proof stage

I have tried numerous attempts at baking a gluten free bread, all of which have ended with the dough not rising during the proof stage. I have used Cup 4 Cup, Bobs Red Mill, and Better Batter 1 for 1 ...
JohnDebi's user avatar
1 vote
3 answers
165 views

How to go about converting this blondie recipe to gluten-free

Below are ingredients for blondies, which I have made several times to pleasing results. I've had a friend ask that I make her a pan of gluten-free blondies but I am not sure how to go about doing ...
Jason P Sallinger's user avatar
0 votes
1 answer
123 views

Do I have to add an ingredient to compensate for removing about 100g of sugar from zucchini bread?

I want to adapt a zucchini-bread recipe so that it's not at all sweet (I want to toast slices and top them with savory stuff). The recipe is vegan and gluten-free, so I can't use a well-beaten egg to ...
DWDW's user avatar
  • 1
1 vote
0 answers
159 views

Is baking with wheat starch similar to using other gluten free starches?

I came across this article about wheat starch being gluten free the other day and it was the first time I'd heard that. It would be nice to experience the texture of wheat bread again. Has anyone ...
solemnpigeon's user avatar
1 vote
1 answer
77 views

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 ...
Matt W's user avatar
  • 1,099
0 votes
1 answer
164 views

Can I bake bread in a Bread machine with Swad 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 Swad gluten free flour (amaranth, sorghum, millet, rice, corn, water ...
Boo's user avatar
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3 votes
1 answer
323 views

Chowder without flour

Is there a gluten free alternative for flour in clam or mussel chowder? The recipe calls for a couple spoonfuls.
Jonathan Allen's user avatar
0 votes
3 answers
1k 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 ...
soumyadip_poddar's user avatar
1 vote
1 answer
402 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 ...
JYW's user avatar
  • 11
0 votes
2 answers
2k 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?
user avatar
1 vote
2 answers
116 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 ...
Ricardo Cabral's user avatar
4 votes
1 answer
396 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 &...
crmdgn's user avatar
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1 vote
2 answers
2k 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'...
kebabdubai's user avatar
3 votes
0 answers
712 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 ...
TheMeaningfulEngineer's user avatar
3 votes
2 answers
300 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 ...
scda's user avatar
  • 31
3 votes
3 answers
8k 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 ...
Veithurst's user avatar
2 votes
2 answers
269 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 ...
Leo's user avatar
  • 123
8 votes
2 answers
952 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 ...
SteveTheIgnoramus's user avatar
2 votes
0 answers
197 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 ...
Dugan 's user avatar
  • 1,139
2 votes
1 answer
143 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 ...
Caleb Jares's user avatar
3 votes
1 answer
1k 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 ...
GlutenFreeMe's user avatar
0 votes
1 answer
64 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 ...
Matt W's user avatar
  • 1,099
0 votes
1 answer
522 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 ...
Matt W's user avatar
  • 1,099
3 votes
1 answer
209 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 ...
Matt W's user avatar
  • 1,099
1 vote
1 answer
142 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 ...
M.K's user avatar
  • 1,421
1 vote
1 answer
132 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 ...
Andrea 's user avatar
7 votes
2 answers
323 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....
Zibelas's user avatar
  • 451
7 votes
2 answers
656 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:...
Slater Victoroff's user avatar
4 votes
1 answer
455 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 ...
Lainonymous's user avatar
1 vote
0 answers
133 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 ...
Newtocookingandbaking's user avatar
5 votes
1 answer
129 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 ...
Scott Seidman's user avatar
-1 votes
1 answer
88 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 ...
J.Wood's user avatar
  • 1
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 ...
cfx's user avatar
  • 111
2 votes
1 answer
1k 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. ...
Robert Lee's user avatar
1 vote
0 answers
235 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?
KarenM.'s user avatar
  • 11
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 ...
Neva Kemtcheva's user avatar
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 ...
JBWhitmore's user avatar
2 votes
2 answers
453 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 ...
Nero gris's user avatar
  • 245
3 votes
1 answer
186 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 ...
Doubt's user avatar
  • 295
8 votes
2 answers
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 ...
leeand00's user avatar
  • 331
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?
user53209's user avatar
11 votes
5 answers
36k 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 ...
JPmiaou's user avatar
  • 339
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
winnend's user avatar
  • 325
2 votes
2 answers
392 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 ...
michelle brooks's user avatar
2 votes
3 answers
789 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 ...
winnend's user avatar
  • 325
2 votes
3 answers
194 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.
Drew Neilson's user avatar