Gluten-Free Baking, Starting with the Basics
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I have been doing a lot of research lately. Gluten-free foods that try to mimic their gluten-filled counter parts, can be kind of tricky. There are people out there that have been working with a number of products for quite a while and they know how to work with all of these different ingredients. I am here to tell you that it is hard and it is different, but it is doable!
I am starting with the basics. My husband has a few “favorites” that he wants to pass the test. So, I have been working with his favorite recipes to make them gluten free. Sure, there have been failures, but mostly successes. I am sure that there will be more to come, but for now, I am working with basic ingredients so I can learn more about how they work. My favorite flour, so far, is buckwheat. It is very close in texture to wheat, but does not contain wheat even though it is in the name. I have found that buckwheat is more dense than wheat with a flavor and texture that reminds me of bran. When you bake with it, you may find that you need to add more flavorings to the mix since it is more hardy in flavor. To lighten it up a bit, I like to throw other flours in the mix.
One recipe that I had to master the second we found out my husband could not have wheat anymore is cinnamon bread. This is a recipe his mom used to make for him and it was a must to find a way to have it. Since cinnamon is the main flavor and I knew it needed a springy texture, I went with a mix of buckwheat and rice flours. This was the perfect combination and our new favorite! Now, I am going to tell you there have been some major failures. You know the ones you throw out to the birds and feel kind of bad that you are feeding them that, but I think if you are willing to play a little with the basics, you will find some easy fixes for old favorites!
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