Baking for those who can't eat anything...
In the June/July 2013 issue of Gluten-Free & Dairy-Free Living Without, I found the best explanation of substitutes for the various flour mixes and more. See pg 57, Ask the Chef for more information.
Ever since 1985 I've been looking for a flour mixture that would be suitable for the delicious cakes, breads and pies I used to produce in my kitchen. To tell you the truth, I miss kneading bread. I miss the aroma of baking bread, cakes and pies in the kitchen. However, reality sets in and the very odor may cause severe allergic reactions so quote the Raven, "Nevermore".
In the many years since, I've toyed around with various recipes, some made up, some from so called legitimate sources of the living without community, but because of the requirement to substitute for the flours that I'm allergic to, the attempts have been abject failures. But, one must persist to find a way and yesterday the new June/July 2013 issue of Gluten-Free & Dairy-Free Living Without arrived.
Substitutions, the key for anyone in the living without community. However, the issue is unless I decide to major in food science the best I'm going to get is in reading articles published in various books, websites, and magazines. This one seems to make sense. I haven't tried them yet, but who knows, I might just find the perfect mix for breads and cakes yet.
Allergy to xanthum gum and guar gum.
Xanthum gum because most are corn, wheat or soy based. Technically speaking if you are only gluten intolerant or have celiac, you may be able to tolerate the process of xanthum gum production, but if you are allergic to corn, wheat or soy, GRRRRR. [The microorganism that produces xanthan gum is actually fed a glucose solution that is derived from wheat, corn or soy starch] It is used in thickening and in medicines. Known by any one of the following names: WebMD article on xanthum gum: Bacterial Polysaccharide, Corn Sugar Gum, Goma Xantana, Gomme de Sucre de Maïs, Gomme de Xanthane, Gomme Xanthane, Polysaccharide Bactérien, Polysaccharide de Type Xanthane, Polysaccharide Xanthane, Xanthan, Xanthomonas campestris.
Guar gum because it is a legume and may be contaminated with soy, another GRRRRR. Guar gum is used in binders and may be listed as any one of the following names: WebMD article on guar gum: Cyamopsis psoraloides, Cyamopsis tetragonoloba, Cyamopsis tetragonolobus, Dietary Fiber, Dolichos psoraloides, Farine de Guar, Fibre Alimentaire, Goma Guar, Gomme de Guar, Gomme de Jaguar, Guar Flour, Indian Guar Plant, Jaguar Gum, Psoralea tetragonoloba.
Substitutions, from pg 57, Ask the Chef, June/July 2013 issue of Gluten-Free & Dairy-Free Living Without.
For Yeast Breads: gelatin, pectin or agar, 1 teaspon per cup of flour blend
For Pie Crusts: gelatin or agar, 2 teaspoons per cup of flour blend
For Muffins, Cakes or Cookies: no gelatin or agar recommended
Note: gelatin and pectin contains sulfites for those who are allergic to sulfites.
Promote better texture and structure in baked goods and to help prevent drying out:
add 2 tablespoons of chia seeds or flax seed meal
add 4 to 8 tablespoons tof nutrient-dense, high-protein flours such as amaranth, quinoa, millet or coconut flour
Note: coconut flour absorbs liquid so use only a small amount and you might have to mess with the liquid in the recipe.
Flour substitutions:
Cakes: add a blend of tapioca starch and half almond flour in place of rice flour
Yeast Breads: Up to 30% amaranth, buckwheat flour in the flour blend
Corn starch: use tapioca starch or potato starch
Corn flour: sorghum flour
Sugar conversion:
1 cup of sugar plus 2 tablespoons of extra liquid for each 2/3 cup of honey or agave replaced.
Baking powder:
Best gluten-free: Hain Baking Powder
Making your own: 1/3 cup baking soda, 2/3 cup cream of tartar and 2/3 cup arrowroot starch
Confectioner's Sugar: I just blend cane sugar in the blender or coffee grinder until it is really fine. I've heard that the blender could melt the sugar, but so far I've been good.
In the many years since, I've toyed around with various recipes, some made up, some from so called legitimate sources of the living without community, but because of the requirement to substitute for the flours that I'm allergic to, the attempts have been abject failures. But, one must persist to find a way and yesterday the new June/July 2013 issue of Gluten-Free & Dairy-Free Living Without arrived.
Substitutions, the key for anyone in the living without community. However, the issue is unless I decide to major in food science the best I'm going to get is in reading articles published in various books, websites, and magazines. This one seems to make sense. I haven't tried them yet, but who knows, I might just find the perfect mix for breads and cakes yet.
Allergy to xanthum gum and guar gum.
Xanthum gum because most are corn, wheat or soy based. Technically speaking if you are only gluten intolerant or have celiac, you may be able to tolerate the process of xanthum gum production, but if you are allergic to corn, wheat or soy, GRRRRR. [The microorganism that produces xanthan gum is actually fed a glucose solution that is derived from wheat, corn or soy starch] It is used in thickening and in medicines. Known by any one of the following names: WebMD article on xanthum gum: Bacterial Polysaccharide, Corn Sugar Gum, Goma Xantana, Gomme de Sucre de Maïs, Gomme de Xanthane, Gomme Xanthane, Polysaccharide Bactérien, Polysaccharide de Type Xanthane, Polysaccharide Xanthane, Xanthan, Xanthomonas campestris.
Guar gum because it is a legume and may be contaminated with soy, another GRRRRR. Guar gum is used in binders and may be listed as any one of the following names: WebMD article on guar gum: Cyamopsis psoraloides, Cyamopsis tetragonoloba, Cyamopsis tetragonolobus, Dietary Fiber, Dolichos psoraloides, Farine de Guar, Fibre Alimentaire, Goma Guar, Gomme de Guar, Gomme de Jaguar, Guar Flour, Indian Guar Plant, Jaguar Gum, Psoralea tetragonoloba.
Substitutions, from pg 57, Ask the Chef, June/July 2013 issue of Gluten-Free & Dairy-Free Living Without.
For Yeast Breads: gelatin, pectin or agar, 1 teaspon per cup of flour blend
For Pie Crusts: gelatin or agar, 2 teaspoons per cup of flour blend
For Muffins, Cakes or Cookies: no gelatin or agar recommended
Note: gelatin and pectin contains sulfites for those who are allergic to sulfites.
Promote better texture and structure in baked goods and to help prevent drying out:
add 2 tablespoons of chia seeds or flax seed meal
add 4 to 8 tablespoons tof nutrient-dense, high-protein flours such as amaranth, quinoa, millet or coconut flour
Note: coconut flour absorbs liquid so use only a small amount and you might have to mess with the liquid in the recipe.
Flour substitutions:
Cakes: add a blend of tapioca starch and half almond flour in place of rice flour
Yeast Breads: Up to 30% amaranth, buckwheat flour in the flour blend
Corn starch: use tapioca starch or potato starch
Corn flour: sorghum flour
Sugar conversion:
1 cup of sugar plus 2 tablespoons of extra liquid for each 2/3 cup of honey or agave replaced.
Baking powder:
Best gluten-free: Hain Baking Powder
Making your own: 1/3 cup baking soda, 2/3 cup cream of tartar and 2/3 cup arrowroot starch
Confectioner's Sugar: I just blend cane sugar in the blender or coffee grinder until it is really fine. I've heard that the blender could melt the sugar, but so far I've been good.
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