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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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18 votes
2 answers
35k views

What does gluten "do" in baking?

I saw many questions regarding converting baking recipes towards gluten-free, and it seems it's not an easy process. But none of the questions I came across helped me understanding what gluten ...
takrl's user avatar
  • 1,092
15 votes
4 answers
6k views

How much gluten will set off somebody's celiac disease?

I have a house guest incoming that has celiacs and I know that it means they can't eat gluten. But does that mean that I need to yank everything that has wheat out of my kitchen for the duration? I ...
sarge_smith's user avatar
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12 votes
3 answers
5k views

What are good techniques for getting gluten free bread to rise?

I make gluten free bread in a bread maker, however I can never get it to rise as much as 'regular' bread and is usually a little heavy. What techniques/recipes/substitutions can I try to get my gluten ...
Clinton's user avatar
  • 221
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
11 votes
1 answer
3k views

What takes over the functions of gluten in gluten-free bread mixes?

Gluten has many effects on bread doughs, as explained in this beautiful answer. I think the main effects for bread doughs are the first three mentioned there: Provide elasticity, presumably because ...
Erik P.'s user avatar
  • 4,034
9 votes
5 answers
1k views

What are good references for Gluten free baking

I have several members of my family who are GF. Baking for them has become a real challenge. I'm looking for good references to learn to understand how to work with this limitation in my baking. What ...
acrosman's user avatar
  • 1,073
9 votes
3 answers
7k views

Homemade Gluten-Free Udon Noodles

I have celiac disease and would like to make gluten free Udon Noodles. I have been unable to find a recipe and have never made homemade noodles. Does anybody know how to make these delicious, chewy ...
julie's user avatar
  • 874
9 votes
1 answer
282 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 ...
Elizabeth's user avatar
  • 111
9 votes
3 answers
3k views

Are there any other gums that work in gluten-free baking besides xanthan and guar?

I'm curious, are any other substances that could substitute for guar gum or xanthan gum in gluten-free baking? Xanthan isn't an option because of allergies, and while guar gum seems to work OK for ...
user avatar
8 votes
6 answers
7k views

Can you overmix a gluten-free cake?

If you're making a regular cake, you add all the first ingredients (eggs, butter, sugar, ...) and mix everything well. When you add the last ingredient, the flour, you mix until it's just incorporated,...
Mien's user avatar
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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
8 votes
2 answers
954 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
8 votes
5 answers
9k views

Gluten-free alternatives to beurre manie/roux for thickening sauce?

I'd like to thicken the sauce for my Thanksgiving turkey a bit, without making it inedible for my gluten-intolerant guests. From other questions on this site, I understand that corn starch would be an ...
Erik P.'s user avatar
  • 4,034
7 votes
9 answers
370 views

Gluten-free replacement to coat something with before roasting, to obtain crust

A recipe calls for coating (slightly cooked) fennel bulbs in flour before roasting them, presumably to obtain a bit of a crust. Is there anything I could coat them with that is gluten-free?
Erik P.'s user avatar
  • 4,034
7 votes
2 answers
657 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
7 votes
3 answers
4k views

How can I improve my gluten-free pizza dough?

I've been making pizza dough for years, and recently found that I have a gluten allergy, and can no longer eat wheat flour! Very sad news, indeed. So... I bought Bob's Red Mill Gluten Free Pizza ...
Minderella Grace's user avatar
7 votes
2 answers
544 views

What reading materials give in-depth coverage of baking with gluten-free ingredients and techniques?

There is plenty of reading material on what gluten is and what its function is in baking, so I feel like I have a decent understanding on that topic. However, I am not finding much on the reasoning ...
anon's user avatar
  • 769
7 votes
2 answers
327 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
6 votes
12 answers
22k views

What would be an appropriate gluten-free substitute for breadcrumbs?

I would like to make a gluten-free eggplant parmigiana, and there are a couple of ingredients that I realize I will need to substitute. The basic idea is eggplant sliced, dredged in flour, dipped in ...
Ray's user avatar
  • 6,164
6 votes
2 answers
11k views

What grains are gluten free?

I know wheat is the common problem when avoiding gluten, but what about other grains, like barley, rye, or oats?
Cascabel's user avatar
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6 votes
2 answers
2k views

Is it possible to make a wheat free/gluten free/dairy free apple pie?

Is it possible to make a pie that does not include gluten or dairy? What techniques and ingredients can I use?
makerofthings7's user avatar
6 votes
3 answers
10k 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 ...
Ray's user avatar
  • 6,164
6 votes
4 answers
29k 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 ...
lisa's user avatar
  • 61
6 votes
1 answer
3k 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 (...
Rosemary's user avatar
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 ...
winnend's user avatar
  • 325
5 votes
3 answers
9k views

Is golden syrup gluten-free?

In Europe, the very large majority of glucose syrups are actually derived from wheat and thus not gluten-free, while corn syrup is gluten-free (as far as I understand). From this question, I learnt ...
F'x's user avatar
  • 595
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
5 votes
7 answers
40k views

Best Practices for Cooking with Psyllium Husk?

A couple months ago, I went on a diet primarily consisting of Nutraloaf (with Tabasco or other flavor-adding sauces) for meals, and sunflower seeds for occasional snacking. Three weeks in, I started ...
JJ Caldwell'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
5 votes
2 answers
717 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. ...
Sue Poindexter Altop's user avatar
5 votes
1 answer
6k views

Definition for light, medium and heavy flour?

In this answer: What can I use in place of Quinoa flour? regarding substituting for quinoa flour, the answered alleges that another so-called "medium" flour can be substituted. When I googled, I ...
SAJ14SAJ's user avatar
  • 73.2k
5 votes
2 answers
672 views

How can I get unsweetened gluten-free chocolate brownies to hold together?

I would like to make a chocolate brownie which has no added sweetener. It would be great if it were gluten-free as well, but that is less important. I tried a recipe from Dinah Alison's "Totally ...
Francis Davey's user avatar
4 votes
2 answers
1k views

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
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
4 votes
5 answers
39k views

Having trouble getting gluten free bread to rise

I am new to gluten free baking and I am having much trouble getting my breads to rise. I have tried several recipes, with no luck. Can anybody give me some fool proof suggestions? I am desperate. ...
Terri's user avatar
  • 51
4 votes
4 answers
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 ...
Jean's user avatar
  • 41
4 votes
4 answers
675 views

Can I make gluten free crepes?

I have seen recipes for gluten free American style pancakes, and suppose that they turn out OK as long as they contain something which keeps them from falling apart. But I was wondering if I can make ...
rumtscho's user avatar
  • 139k
4 votes
1 answer
460 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
4 votes
2 answers
424 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 ...
trippt02's user avatar
  • 175
4 votes
2 answers
437 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 ...
user2881's user avatar
4 votes
2 answers
7k views

How do I make brown rice bread rise without any wheat flour?

My brown rice bread is not rising and I do not know if I am doing something wrong or if yeast does not work with brown rice flour. I baked brown rice bread in the following way: 600 g brown rice ...
Mary's user avatar
  • 41
4 votes
1 answer
457 views

What is tamur (ingredients)?

My mate brought some sweets from UAE, it's something like Turkish delight, I think. It says it contains tamur, among other things. I believe tamur is the main thing it's made of, but I couldn't google ...
dwelle's user avatar
  • 143
4 votes
1 answer
405 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
  • 1,582
4 votes
1 answer
3k 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 ...
Eris's user avatar
  • 264
4 votes
1 answer
745 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 ...
klip's user avatar
  • 71
4 votes
3 answers
2k views

Can quinoa be used instead of flour for cookies?

I use a non-gluten flour combination of: 4 cups brown rice flour 2/3 cup tapioca flour 1/3 cup potato starch Would it work to use quinoa in this combination as an addition or substitute for all of ...
linda's user avatar
  • 41
3 votes
2 answers
8k views

Hiding the taste of cornstarch in gluten-free bechamel

I tried a few times to make gluten-free béchamel, by using cornflour instead of wheat flour because I have some in my cupboard (for thickening sauces, even though it's somewhat considered cheating!). ...
F'x's user avatar
  • 595
3 votes
3 answers
652 views

What are some good gluten-free food alternatives? [closed]

A friend of mine has recently discovered that she has a gluten intolerance, and thus she now has to avoid foods. It is somewhat challenging to find good tasting recipes or alternative products in ...
stoicfury's user avatar
  • 163
3 votes
2 answers
573 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 ...
Lolo's user avatar
  • 133
3 votes
2 answers
4k views

What can I substitute for Rice flour in a gluten-free pizza?

I am going to try to make gluten-free pizza for my wife, and I'm going to start with this Serious Eats recipe. The recipe calls for white rice flour, but my wife has just about everything EXCEPT ...
anon's user avatar
  • 769