Gluten Free

I have a friend with gluten allergies and from time to time need to bake gluten free.  It kind of breaks my heart to do it - having devoted so much effort to gluten management, but she tells me the stuff I make is pretty good.

In order to make a flour one usually adds xanthan or guar gum.  There are many sources for these, but I have successfully used Bob's Red Mill.  Pectin (like Sure-gel) can also be used and I have successfully used pectin with rice flour to make tart shells - unfortunately I can't remember the exact mix that I used.

Some people use chestnut flour - but I have not been happy with my results from this flour.  It may work better for you.  Here is a link to a supplier of chestnut flour: http://www.chestnutsonline.com/index.shtml

I am posting a link to a site with a nice recipe for all purpose flour substitute:  http://www.celiac.com/articles/512/1/All-Purpose-Flour-1-Gluten-Free/Page1.html

Bob's Red Mill also markets gluten free all purpose flour - ready blended - and I have used that successfully in standard recipes. They also market mixes which I have not used.

When baking gluten free I have avoided trying to do bread, but have focused more on quick breads, like muffins or cornbread.  I try to put in a lot of other flavors - herbs, chiles, etc - as rice flour blends do not have a lot of taste to them. I always feel like I am doing chemistry, not baking, when I make these things.  But, as I say, my friend enjoys them.

I will never take my ability to digest wheat for granted - I am so thankful that I can still eat my daily wheat bread.

Good luck with baking gluten free!

Go back to the Home page and scroll down the page to IN THE NEWS. There is a recipe for gluten free bread.

Mini O

I don't have a recipe handy- but my mother makes a sponge cake using only potato starch for a relative who can't have gluten.  You can probably google search "potato starch sponge cake"  I've had the cake- it's good!

Marni