18
votes
Accepted
How can I make pierogi gluten-free?
The main source of gluten in pierogi (the plural is pierogi, the singular is actually pierog) is the flour in the dough. You should be able to substitute regular flour for a gluten free version (eg ...
- 420
15
votes
Baking bread/cake yields different results than expected
Assuming this is actually a recipe that worked for your friend (it does seem pretty weird - see rumtscho's answer)...
We are both using a soup spoon, not a measured one, Yet we get different ...
- 58.2k
15
votes
Accepted
How can I turn rolled oats into flour without a food processor?
You could use a mortar and pestle, if you have a good (and large) one - though it would take a lot of time and grinding to make it work, and probably small batches to fit your mortar and pestle size, ...
- 11.8k
15
votes
How best to use gluten free all purpose flour?
You don't need xanthan gum or other thickeners; they are already in the mix you bought.
These mixes don't behave much like standard, gluten-containing flour. Don't bake bread with them on their own, ...
- 137k
12
votes
Baking bread/cake yields different results than expected
This seems to be a poorly designed recipe, or maybe something is omitted. You have absolutely no flour in it, so the baking powder doesn't get a chance to do much. It would make sense if it were a ...
- 137k
12
votes
Accepted
Why is gluten-free baking possible?
Then the explanation for the flour is that the water and flour interact to produce gluten that then gives the cake its structure.
Your confusion is well-founded, because
gluten is required to form ...
- 510
9
votes
Using dried cranberries instead of chocolate chips in cookies
Of course it won't be the same, it will be different. If the cranberries are sweetened, which dried cranberries often are, then just a straight substitution should work. The cookies will be a bit ...
- 58.5k
9
votes
How can I turn rolled oats into flour without a food processor?
We often use a coffee grinder to make almond flour for my son who is on a very restricted diet. We use a simple 19.99 blade grinder rather than a burr grinder. We've also used it to create powdered ...
- 389
8
votes
Can you overmix a gluten-free cake?
I run a gluten free bakery and yes, over mixing is a concern for many cake batters, cookie doughs, pie crusts, etc. I find, what makes overmixing an issue is the gums used in the recipes. This being ...
- 81
8
votes
Using dried cranberries instead of chocolate chips in cookies
Sure. Generally, whatever mix-ins you add to a cookie can be traded out for other things. You can even use half as many chips and add half as many cranberries if you like. Honestly, you can probably ...
- 16.5k
7
votes
Accepted
Gluten-free alternative to commercial yeast when making gluten-free bread?
That very same source says:
The following yeasts are all gluten-free:
active dry
autolyzed (not autolyzed yeast extract – see below)
baker’s
nutritional
That includes just about any type of yeast ...
- 14.9k
7
votes
Do oat flakes (Spar S-budget) contain gluten?
This is a situation similar to what consumers with food allergies face - the critical substance is not in the food items per se, but cross-contamination may be a problem.
Oats are gluten-free1, but ...
- 58.6k
6
votes
*Cannot* get that "Oven Spring"
I've since figured it out. Gluten free bread is very particular, and the moisture has to be just right. If there's not enough water, the dough is too dense and won't rise. If there's too much water, ...
6
votes
Are chicken gizzards celiac safe?
Chicken gizzards have a tough membrane on the inside (the only part that gets in contact with the bird's food) that holds the stones + grit + food during the grinding part of the digestion process.
...
- 4,804
6
votes
Accepted
Why can't you susbtitute oat flour for wheat flour 1:1?
I don't know what you mean by avenin being "similar", but it doesn't behave like gluten at all. Oat flour behaves like any other gluten-free flour and is a poor substitute for wheat flour. ...
- 137k
5
votes
Gluten-free alternative to commercial yeast when making gluten-free bread?
Just buy baker's yeast. Only brewers yeast might contain gluten because its a byproduct of beer.
The quinoa product you mention is simply quinoa flour with yeast added.
- 691
5
votes
What's a gluten free alternative to farro?
Farro is essentially a variety of wheat, and I assume your recipe is using it in whole form, rather than milled in some way. Therefore, you'd want to substitute another grain that will provide at ...
- 2,709
5
votes
Gluten free bread in breadmaker looks weird and doesn't rise
There shouldn't be much different between dough rising on your counter vs. in your bread machine, unless your bread machine heats the dough slightly during rise (in which case the bread machine will ...
- 13.2k
5
votes
Why are my cookies crumbling after I bake them?
Gluten-free flour is not a perfect substitute for wheat flour. Each mixture out there is designed to mostly work in certain kinds of recipe, but not in all of them. And yes, it is perfectly normal for ...
- 137k
5
votes
What went wrong with this cake?
I'd lower the temperature. You'll have to experiment. I think what happened is that the bottom quickly cooked and sealed. As your liquid ingredients turned to steam an air pocket was created, which ...
- 161
5
votes
How can I fix hollow cream puffs?
This recipe uses a substitution for a key structural ingredient (gluten), which is always likely to lead to compromises. If you omit the xanthan, it is even less likely to work, basically it has ...
- 137k
4
votes
What went wrong with this cake?
This looks very much like a bad recipe, which has trouble leavening.
You say you used gluten-free flour. The problem is that there is not a gluten free flour, there are multiple mixes and none ...
- 137k
4
votes
GF Wonton/Dumpling wrapper tip from pintrest (lasagna noodle + egg)
It definitely seems like you were supposed to purchase fresh Lasagna noodles, as Elenna123 said in a comment. If the noodles are hard, they're not fresh. Fresh noodles would be pliable enough for you ...
- 1,234
4
votes
Turning a sweet cake into a savoury one: What should I swap in place of sugar?
On King Arthur's site, they talk about liquid sweeteners.
One of their comparisons between the different forms is water content/acidity.
Maple syrup's water content/acidity: 34%, mildly acidic (less ...
- 287
4
votes
help understanding this recipe gluten free and vegan
You have several oily ingredients like coconut oil and nut flour. Oil is one of the 2 ingredients that make a cake moist and it helps retain the moisture. The other is simply water.
In addition to ...
- 1,248
4
votes
Accepted
Chowder without flour
Yes, certainly. The flour is only there for thickening. You can use pretty much any flour or starch from a gluten-free grain or tuber, and it will thicken just as well.
Depending on whether you want ...
- 137k
3
votes
Can you make french toast without eggs and gluten?
There are plenty of recipes out there for gluten free bread. So, I'll assume that you can buy or make that part. The tricky part is going to be the egg replacement. The eggs affect both the flavor ...
- 1,420
3
votes
Accepted
Can you make french toast without eggs and gluten?
Egg replacements are an option depending on where you live and what products are available, but from what I hear they don't produce a similar result to eggs. Most egg-free french toast recipes use ...
- 75.4k
3
votes
Gluten free bread in breadmaker looks weird and doesn't rise
Try baking the bread in the oven instead, and compare/contrast results there. My friends (who have a gluten free household) gave up on their "hassle-free" breadmaker. They still use it to mix the ...
- 2,543
3
votes
Can you separate out the Gliadin from Gluten?
Gliadens CAN be separated from Glutenins. One method is by ethanol.
Also, Gliadens are not a precursor to Glutenins. They are different types. Gliadens are momomers and are soluble in 50 % ethanol. ...
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