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The Gluten-Free Food for an Everyday Life Bakery: Breads, Sweets, and Treats

The Gluten-Free Food for an Everyday Life Bakery: Breads, Sweets, and Treats

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The Gluten-Free Food for an Everyday Life Bakery: Breads, Sweets, and Treats

209 pagine
1 ora
Jun 20, 2013


Drawn from the Gluten-Free Food for an everyday life trilogy, this book contains more than 160 recipes for breads, cookies, and desserts. From everyday favorties to exotic sweets, these desserts are so good no one will know they're gluten-free!

Jun 20, 2013

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The Gluten-Free Food for an Everyday Life Bakery - Kate Caldwell

The Gluten-Free Food for an Everyday Life Bakery:

Breads, Sweets, and Treats

by Kate Caldwell

Smashwords Edition |

Copyright 2013 Kate Caldwell

This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to and purchase your own copy. Thank you for respecting the hard work of this author.

There’s a trick to that. Those words used to drive me to tears of frustration. If there’s a trick to it, why wasn’t that trick part of the instructions? Although I’m a lot older and a little wiser- hopefully- I finally realized that personal preference and interpretation of directions affect results as much as the actual directions. This is especially true with gluten-free baking.

Several years ago, my daughter, Alice, was diagnosed with a gluten allergy. Prior to that, we made almost all of our own bread, cookies, cakes… almost everything I served my daughter was made from scratch. Her diagnosis changed everything. I started buying gluten-free bread and cookies and everyone turned their noses up at them- they were too heavy, too crumbly, or just didn’t taste right. Although store-bought gluten-free products have come a long way since then, this is still true of many of them.

The difficulty lies in the flour or flours used. There is no real substitute for wheat flour. It has naturally occurring gluten, which helps dough bind and gives it elasticity. Each gluten-free flour has its own distinctive texture and taste. Any attempt to mimic the taste and texture of wheat flour with a single gluten-free flour is doomed to failure. If you haven’t already, I suggest reading Bette Hagman’s books: The Gluten-Free Gourmet Bakes Bread. Hagman’s book explores the concept of flour blends, creating a mixture that can be substituted cup-for-cup with wheat flour.

Your personal flour mixture is up to you- at first, I used the mixture Hagman recommends. However, she chose her flours for nutritional value more than for flavor, and her mix contained both garbanzo bean and fava bean flour, which affected the taste of my baking. When I bake, I’m not usually trying to be healthy- I’m baking for pleasure and because I want to eat the results. So I played with various combinations until I came up with one I liked:

Brown Rice Flour Blend

6 cups stabilized brown rice flour

2 cups potato starch

1 cup tapioca starch

Whisk ingredients together. Store at room temperature in an airtight container.

Unless I’m looking for a very specific flavor or texture, as in brioche or mock rye bread, I use this mixture cup-for-cup instead of all-purpose flour, and then I add ½ teaspoon of xanthan gum per cup. Please notice that my mixture does not contain xanthan gum. Xanthan gum mimics gluten- it gives the dough elasticity and helps bind it together.

I premix my flour blend because I don’t like messing around with a bunch of different flours when I’m baking, and at first this blend contained ½ cup of xanthan gum. However: I think the xanthan gets a little odd if it lives with the flours for too long before using. And the one extra step of adding xanthan gum didn’t slow me down the same way figuring out proportions of flour did. So, whatever your mix is, you’re going to want about ½ - ¾ teaspoon xanthan gum per cup of flour.

Once you’ve got your flour mix figured out, it’s important to figure out where else in your kitchen gluten is lurking. It frequently shows up in unexpected places- like dusted on white chocolate chips to prevent clumping, or in your baking powder.

Current industrial testing can only test for 5 parts per million (ppm) or more. If a product contains less than 10 ppm, it can receive a Gluten Free Certification. Depending on your level of sensitivity, even 1 ppm can cause a reaction. If you are sensitive to trace amounts, the Gluten Free Certification is a good place to start, but be mindful of your body’s reactions.

Read every label. Every label, every time. Unless something actually says gluten-free, assume otherwise and read the label. Don’t assume, as wheat and gluten can appear in very odd places, like lipstick and pharmaceuticals.

Some foods that don’t actually contain wheat or gluten are exposed to both during manufacturing: in the U.S., many food-grade lubricants contain gluten. Because the exposure is negligible, the list of ingredients won’t contain gluten or wheat, and may not even include a contamination warning. Ground spices, ground coffee, and sugar all fall into this category. An inexpensive coffee grinder will allow you to grind your own spices as well as coffee and lower your risk of exposure. Check sugar and powdered sugar packaging to be sure that it was processed in a wheat free facility- Domino’s and C&H Sugars have the most extensive safe product lines, and if you’re looking for a sugar-substitute, Stevia, Splenda, and Equal are safe.

Another culprit is caramel coloring; although some companies are moving to caramel coloring made with corn, many continue to use wheat in their coloring. Imitation flavorings, including vanilla and almond, frequently contain wheat-based caramel coloring. Although real vanilla is more expensive, it contains no artificial colors. Look for pure vanilla extract, almond extract, maple syrup, etc. Many salad dressings include artificial colors and gluten-based preservatives. Fortunately, salad dressings are easy to make, and more variety is available in homemade dressings than you’ll find on a store shelf!

Be sure to check labels of things that seem safe! Corn tortillas seem like a no-brainer, right? Nope. Some manufacturers use maltodextrin- a wheat based powder- to keep those tortillas from sticking together. Many pre-packaged shredded cheeses and chopped dried fruits also use maltodextrin to prevent clumping. Maltodextrin also appears as a filler in chicken stock, vitamins, and non-dairy creamer. Try to recheck labels periodically- manufactures sometimes change recipes and manufacturing processes without warning.

Educate yourself. Know what products you can expect to be safe. Fresh meat from the butcher counter is probably safe, but prepared, preserved, and frozen meats might not be. Sausage frequently contains breadcrumbs. Fresh frozen turkeys are injected with a brine solution that may contain gluten. The smoking solution for ham can contain gluten. Ask your butcher. If there is a label, read it.

If in doubt, check with the manufacturer. Most U.S. based manufacturers are happy to answer emails regarding allergens and nutrition.

The first step to living gluten-free is to set up your kitchen. In a lot of ways, it’s easier to build a completely gluten-free kitchen than it is to have gluten and non-gluten specific tools. If you’re going completely gluten-free, start with a deep cleaning- being sure to get drawers and cabinets where trace from your flour canisters or other ingredients might lurk. Wash all of your tools. If your cutting boards aren’t dishwasher safe, replace them. Tools like toasters, bread machines, and mixers are difficult to completely de-gluten-

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