People with celiac disease and wheat sensitivity may feel as though their world of great food has been cut-off from them. Either products are off-limits or too expensive. Learn some gluten free recipes at home, however, and it becomes clear that your food can still be tasty and various, if slightly different in texture.
With increasing awareness of celiac disease comes greater availability of products. Some alternative flours to wheat are still out of bounds. Safe options include tapioca, potato, brown and white rice flours. Keep a close eye on other products going into your recipes like baking powder: buy only gluten-free. Avoid some wheat-free flours such as kamut and spelt. Also, expect a slight difference in texture, perhaps less rise, than when you use wheat flour.
Or, alter your notions completely. Not everything good is made from flour, not even cakes. Some never contained wheat in the first place, such as some of the heavier European recipes. These are made from a high percentage of fat, chocolate and lots of eggs. These ingredients hold the article together into a dense and rich dessert prized among bakers and customers.
Even pancakes can be made without gluten. Just check your baking powder. Some packages are gluten-free while other brands are not. Replace white flour with any one of the many choices above, being careful that the alternative is acceptable. Some are just as dangerous for sensitive individuals such as kamut and spelt. Mix your flours too to get the combination of flavors and textures you like best. Along with baking powder and flour add some xanthum or guar gum to replace the binding quality of gluten.
Cookies and brownies can be dense. They need the same binding, though eggs help with that. If you make a trail mix cookie, for example, you want a bit of crunch too, so a rice or corn flour with its crunchy texture goes very well with nuts and coconut.
To mix batter for muffins and get maximum lift, a little trick will help. Divide wet from dry. For the wet side start with plain yogurt. Mix appropriate baking powder into the yogurt and let sit for a few minutes. The combination will froth-up. Those bubbles add lightness to your batter. Another way to do it is by mixing buttermilk or soured milk with the baking powder. Add other wets ingredients to this mixture.
After adding oil and egg to the wet side, combine your flours, gums and spices to the other. To mitigate the effects of a dense alternative mixture, use cocoa powder. This can help lighten the final product in small amounts, no more than one third of a cup in one twelve-cup batch. Other components to consider include oat bran or oats and non-wheat grains which bulk-up your batter with the minimum of rice, potato or corn flour. Let everything sit for at least ten minutes before baking so the dry can absorb moisture, leaving you with a less crunchy finished dozen.
Some are just as dangerous for sensitive individuals such as kamut and spelt. so a rice or corn flour with its crunchy texture goes very well with nuts and coconut. gluten free recipes Even cakes are made this way in some parts of Europe.
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