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 ...
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  • 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 ...
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  • 57.3k
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, ...
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  • 11.6k
14 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, ...
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  • 125k
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 ...
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  • 125k
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 ...
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  • 510
11 votes

Does glutinous rice contain gluten?

No, it doesn't. Rice is always gluten free. It just so happens that words like "gluten", "glutinous" and "glue" are words which have a common root, meaning "sticky". Glutinous rice is sticky due to ...
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  • 125k
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 ...
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  • 58k
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 ...
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  • 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 ...
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  • 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 ...
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  • 16.2k
7 votes

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

AFAIK, (which isn't much) there is no one good substitute for eggs in baking. This is because the egg can be there for one or more of several reasons. This includes as a flavorant, emulsifier, ...
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7 votes

Vegetarian gluten free savouries

Pure oats ARE gluten-free. If you can't tolerate gluten at all, you need to be sure that your oats aren't "processed in a facility that also processes wheat, rye or barley", which can ...
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  • 58k
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 ...
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  • 14.7k
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, ...
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6 votes
Accepted

Can you separate out the Gliadin from Gluten?

The difference between gluten and gliadin is the one already explained in your question: Gliadin is a precursor to gluten. You could say that gliadin is to gluten what grains are to porridge. Gluten ...
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  • 125k
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. ...
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  • 4,609
5 votes

What grains are gluten free?

SAJ14SAJ has great info. But in addition, if you are extremely sensitive to gluten as such with a severe allergy or certain digestive issues cross contamination is frequently an issue. Certain ...
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  • 753
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.
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  • 691
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 ...
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  • 13.1k
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 ...
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  • 2,709
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 ...
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  • 125k
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 ...
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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 ...
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  • 125k
5 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 ...
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  • 53.9k
4 votes

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

My step daughter also has celiacs/coeliacs disease. We often use all-purpose gluten free flour for soups, cheese sauce and roux etc. I can honestly say there is no noticeable difference. The only ...
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  • 4,293
4 votes

Does glutinous rice contain gluten?

Glutinous rice doesn't contain gluten, the term just relates to its sticky texture when cooked. From Glutinous rice on Wikipedia: Like all types of rice, glutinous rice does not contain dietary ...
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  • 979
4 votes

*Cannot* get that "Oven Spring"

I would check your oven temperature to be sure it's actually right, and also I'm wondering if you're over-proofing your dough, which could possibly result in it deflating when it goes into the oven, ...
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  • 5,956
4 votes

Baking Double Pans of Muffins

Quick answer: No adjustments mandatory. To explain: You will need to adjust baking times when you change the "lump" of batter to be baked. Examples: Mini or Jumbo muffins instead of regular ones. ...
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  • 53.9k
4 votes
Accepted

gluten free gnocchi tasting too much like potato

Is it cheating to put the cheese inside the gnocchi? I've used grated hard cheeses to help take up some of the moisture from gnocchi before. If you use cheese, plus some herbs or spices (nutmeg is ...
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  • 75.5k

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