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
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1answer
86 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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1answer
76 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 ...
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0answers
72 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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0answers
71 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....
5
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1answer
301 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
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1answer
148 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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0answers
63 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
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1answer
76 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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1answer
57 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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1answer
547 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
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1answer
316 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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0answers
145 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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1answer
1k 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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5answers
845 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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2answers
225 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
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1answer
123 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
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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 ...
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3answers
5k 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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3answers
13k 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
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2answers
1k 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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2answers
195 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
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2answers
176 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
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3answers
108 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
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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
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2answers
87 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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2answers
166 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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1answer
1k 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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2answers
1k 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
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1answer
891 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 ...
2
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2answers
223 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 ...
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2answers
661 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
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1answer
501 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
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2answers
823 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 ...
5
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1answer
254 views

Three ingredient peanut butter cookies - how to improve texture

I am Gluten free and I thought these looked good for peanut butter cookies: peanut butter, maple syrup salt. They really do bake up beautifully. However, they crumble on the way to your mouth. ...
9
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1answer
186 views

Why would gluten-free chicken meatballs involve pre-cooking 1/3 of the chicken before frying the formed meatballs?

I am looking at this recipe for gluten-free chicken meatballs and found this step to be odd. Anyone know what the purpose is? Is it related to the lack of gluten or somehow helping the balls to stay ...
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1answer
99 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 ...
3
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2answers
438 views

Substituting quinoa flour for wheat flour in egg pasta

If I am making an egg pasta, can I substitute quinoa flour for wheat flour (semolina, durum, all purpose, etc)? Or will the presence of the eggs not be enough to offset the absence of gluten, and I ...
2
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2answers
353 views

gluten free gnocchi tasting too much like potato

I made my first batch of gnocchi this weekend and after quite a bit of work, I got gnocchi that didn't taste great. The consistency was ok; they did not disintegrate when I boiled them for a couple ...
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2answers
686 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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4answers
1k 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 ...
2
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2answers
106 views

Vegetarian gluten free savouries

What can I substitute in patties that require one cup quick cook oats for absorption when I am making them gluten free. Is there something other than oats?
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4answers
18k views

Can I replace flour in a soup recipe with a 1 to 1 gluten free flour?

I have celiac disease and must eat a gluten free diet. I saw a recipe for creamy chicken and mushroom soup, and it looked delicious! However, it called for 1/4 cup all-purpose flour. Would it be ...
4
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4answers
1k views

How to substitute in baking so the result is both egg- and gluten-free?

What is a good substitute for egg and wheat flour in baking? I have a friend who is allergic to eggs and I would like to be able to bake for her. I have another friend who is gluten free. Can ...
2
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2answers
770 views

Baking Double Pans of Muffins

Do you need to adjust baking time or temperature when baking more than one pan of muffins at the same time in a single oven?
4
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2answers
346 views

Can I make grain-free noodle/ravioli/dumpling dough?

I'm celiac and I'm intolerant to virtually all the grains (also to corn/maiz). So, the question is if I can make noodle/dumpling dough without grains? Yuca and potato starch are good for me, also ...
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3answers
8k views

Does glutinous rice contain gluten?

My sister-in-law is an American living in China, and while visiting the US, learned that reducing certain foods, including gluten, seems to have an improvement in her health. She is trying to figure ...
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2answers
128 views

Adding moisture to gluten free muffins

I am using the following list of ingredients in trying to make gluten free, grain free, egg free, sugar free muffins. The texture turned out a bit too dry. Increasing which ingredient would give a ...
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3answers
5k 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
144 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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4answers
8k 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 ...