Gluten free

bob's red mill uses a bean flour. it's disgusting, very strong taste. haven't used the KA yet, just purchased a gluten free baking enhancer from them, haven't  tried it yet.  be very careful with cross contamination - just the wheat flour in the air can make some people sick(learned the hard way). so bake the gluten freee first thing, before your other baking.

i've been gluten free for 5 years now, ask away.

kathee

You're going to need to purchase either some xanthan or guar gum to help with the texture. 

I don't buy any of the flour blends available...I just make my own.  It's a combination of rice flour, cornstarch, potato flour, potato starch, tapioca flour, and tapioca starch.  It reacts well in place of the wheat flour and there is virtually no taste difference.

I'd be happy to post the proportions for the blend if you would like.

For those with extreme allergies you'll also need to purchase gluten free baking powder.

As Kathee mentions cross contamination is a huge issue.  I have a separate work station that is dedicated gluten free.  But I can't guarantee absolutely no cross contamination because flour is air borne...and products requiring refrigeration will be housed in the same display case as the wheat products.  If I have an order for gluten free items I usually bake them, box them, then shrink wrap them to keep any cross contamination to an absolute minimum. 

I developed a flourless chocolate cake and ice cream made with Alexander Keith's pale ale (a local specialty)...most people suffering from celiac's disease could eat the cake and ice cream with no adverse effects BUT those who were extremely gluten intolerant could not stomach it.  We printed an alert for those with gluten sensitivities on our menu alongside this item.

To answer your first question about where and how to sub in gluten free flours...your standard wheat recipes do require some modification in order for things to work out properly.  You need to add either xanthan or guar gum...and sometimes an acid such as apple cider vinegar....to keep from getting that gritty, cornmeal-y texture.

and then there are those with a genuine wheat allergy.

as to the xanthum gum, about 1/2 teaspoon to 1 cup flour.

if you want post the recipes and i'll help you tweak them. sometimes you can add an extra egg, or more fat to make things more palatable. land o lakes butter has a web sight with a lot of good gluten free recipes on it, should give you an idea of where to start.

Whenever a customer requests something gluten-free, I go for the chocolate flourless cake, a creme brulee or some bavarois with fruit. I've been experimenting with a flourless crust for cheesecakes as a change of pace (I guess it coincides with fitting into being gluten free), but it's a "pet project", I really haven't had time to work on it *lol*. Something besides coconut macaroons, that's too easy *lol*.

My mother got on a gluten-free kick. She's outranks me in experience as a pastry chef 3 times over *lol*. She's experimented with lots of gluten free baking ingredients. I can say that although alot of them do pretty ok in taste, nothing can replicate the texture and rise of real flour. She's had the best results with blending rice flour w/tapioca flour so far... I think chefelle has the best idea.

And there IS a difference between an allergy and an intolerance...I've spent too much time reading medical journals...cuz I'm nerdy like that

I'm sure I posted this before, but take a look at http://www.kingarthurflour.com/glutenfree/ for not only "product" but recipes and advice.

cheesecake crust - i use trader joe's gluten free gingersnaps ground up, or joseph's gluten free chocolate wafers add some melted butter and your good to go.

Quote:

Originally Posted by PeteMcCracken 

I'm sure I posted this before, but take a look at http://www.kingarthurflour.com/glutenfree/ for not only "product" but recipes and advice.

Pete is on the Gluten free trail I am

Pete is always one step ahead

I am Celiac ....I found out not long ago

Some of us live with it all our lives not knowing whats wrong  (I think I'm one of them because when I excluded gluten from my diet .....things improved)

Some develop Gluten intolerance over time.

I just stay away from gluten products and do not make substitutes

for the most part we seem to be in a climate that has to constantly substitute for what we cannot have ....I find the taste and the consistency always lacking.

I make my own food not considering gluten at all.....fresh vege and fruit and meat.....dairy to a minimum

Diet also has to do with just getting used to the changes in the body over time

http://www.landolakes.com/recipe/1312/vanilla-pound-cake-gluten-free-recipe    http://www.landolakes.com/recipe/428/ultimate-chewy-brownies-gluten-free-recipe  try these, they might help.

your welcome. let me know if you need any more help. i just made a cornbread with some of the KA gluten free flour enhancer and it seemed to have a texture more like wheat flour. i'll try it in a cake next and let you know how it works.

i hadn't  tried the brownie recipe, it looks pretty much like most other brownie recipes. the flour mix is pretty basic, too. brown rice, white rice, tapioca,and potato starch. 

gluten-free multi-purpose flour

King Arthur's carefully tested blend of white rice and whole-grain (brown) rice flours, tapioca starch, and potato starch is perfect for all of your gluten-free baking recipes. 24-oz. box.

i wonder what it is that is bothering you. maybe the xanthum gum?

If you'd be so kind Chefelle, I would love a copy of this.