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Gluten Free Baking (& Cooking) Thread

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Patchesnposies, Mar 30, 2011.

  1. Patchesnposies

    Patchesnposies Chickens.....are my ONE weakness!

    Mar 5, 2008
    Southern New Mexico
    I have been a reader and contributor to the "What Are You Baking Now" thread for a very long time......until I discovered that both my daughter and I are WHEAT INTOLERANT. I have several health issues that I have found are greatly improved when I cut wheat totally out of my diet. The benefits to me are amazing. The same is true for my 10 year old daughter.

    However, I have been a bread junkie and baker all of my life, so having to cut out all wheat products made me very sad. (Down right depressed, actually!) So, once I got over crying about it I started trying to learn all I could about baking using alternative flours.

    I am starting this thread in the hopes that there may be other folks out there who are in my position (with wheat intolerance or celiac's) who might contribute tried and true recipes, ideas for where to find the different ingredients needed to make gluten free baked goods and to offer suggestions and encouragement to those who are new to this road less traveled.

    Today I took liberties with a gluten free cake recipe I found on allrecipes.com and made Lemon Poppy Seed Muffins. They turned out wonderfully scrumptious, are beautiful to look at and the texture is exactly that of a wheat based muffin.

    Gluten Free Lemon Poppy Seed Muffins
    [​IMG]

    The texture:
    [​IMG]

    If anyone is interested I'd be glad to post the recipe!

    Deb
     
    Last edited: Apr 7, 2011
  2. Frogdogtimestwo

    Frogdogtimestwo Chillin' With My Peeps

    May 21, 2008
    Looks fantastic, YES share your favorite recipes. We are GF/DF/egg free (for one of us) and boy is that hard to make a good tasting muffin, bread, etc without 5,000 ingredients [​IMG] there are many GF folks on here who will appreciate this thread!
     
  3. Patchesnposies

    Patchesnposies Chickens.....are my ONE weakness!

    Mar 5, 2008
    Southern New Mexico
    Quote:I do hope folks will find this thread and post THEIR favorite recipes, Frogdog! Some of the cooking-gluten-free ingredients, etc, can be expensive. I am looking forward to trying out recipes that someone else has perfected! lol I can't really afford too many "oopses!"

    Here is my recipe for GF Lemon Poppy Seed Muffins. This is Gluten Free only. I am sure it can be modified for dairy free (soy, almond, rice milk?) and egg free (there is egg replacer and also, I have seen where folks use flax gel instead of egg-I had to try it and it was really cool. Just flax meal and water, mix it up and let it sit...it gets real egg like!)

    Gluten Free Lemon Poppy Seed Muffins

    1 1/2 cups White Rice Flour
    3/4 cup Tapioca Starch (flour)
    1 teaspoon salt
    1 teaspoon baking soda
    1 tablespoon baking powder
    1 teaspoon Xanthan Gum
    4 Eggs
    1 1/2 cups White Sugar
    2/3 cup Mayonnaise
    1 cup milk (I use goat's milk)
    2 teaspoons Lemon Extract
    1 or 2 teaspoons Lemon Peel (I used dried)
    Poppy Seeds (To choice-I use A LOT)

    Preheat your oven to 350 degrees F.

    Mix rice flour, tapioca flour, salt, baking soda, baking powder, poppy seeds, lemon peel and xanthan gum together and set aside.

    Put the eggs, mayonnaise, and sugar into a mixing bowl and beat until fluffy. Add the flour mixture, milk and the lemon extract and mix well.

    Prepare muffin tins by greasing and flouring with rice flour. I used melted ghee and no rice flour and did not use paper liners, which resulted in a "crispier" crunchy outside and a very tender inside.

    I used my small sized muffin tin and baked for 12 minutes at 350. I like my baked goods sort of brown and upped the temp to 375 and baked them for 10 minutes and they were perfect.

    The muffins in my picture were baked in extra large size cups (I doubled the recipe and it made a ton of small muffins, so I used the last of the batter in the larger cups) they were baked at 375 for about 15 minutes.

    If you do make these GF, and/or DF, and EF I would love feedback on how they turned out!
     
  4. flowerchild59

    flowerchild59 Chillin' With My Peeps

    1,151
    12
    161
    Apr 25, 2010
    Southern IL
    Those look awesome. Feel free to post more. I too am gluten intolerant, my twin sister has celiac disease.
     
  5. patman75

    patman75 Chillin' With My Peeps

    Those muffins look great.

    [​IMG]
     
  6. Patchesnposies

    Patchesnposies Chickens.....are my ONE weakness!

    Mar 5, 2008
    Southern New Mexico
    Okay, well this thread hasn't exactly taken off like a rocket has it? LOL That's okay. I'll keep posting recipes I have worked on and hope that other's who are on the GF train will hop aboard!

    This morning I made some terrific little Brazilian, Pao de Queijo! (Cheese Bread/Puffs)
    [​IMG]

    Gluten Free Pao de Queijo
    (Makes 1 dozen Biscuits/Puffs)

    1 1/4 cups Tapioca Flour (or starch, it is the same thing)
    2 cups shredded cheese
    1 teaspoon baking powder
    2 eggs
    1/4 cup softened butter
    2 teaspoons dill, (or caraway seeds, or herb of choice)
    2 teaspoons dried chives (or herb of choice)

    Preheat your oven to 450 (I use a baking stone and put it in to heat at the same time)

    Mix all ingredients together in your mixing bowl. Mix thoroughly, but do not over beat.

    Form into balls about 1.5 inches in diameter. I wet my hands to keep the dough from sticking to them and roll them into balls that way. Place one inch apart on parchment paper on a cookie sheet OR onto a preheated baking stone.

    You can leave them round so they puff up or you can flatten them slightly (I use the bottom of a glass that I dip in water between balls). I have also used a decorative cookie stamp to flatten small balls of dough and make them quite thin. They make the most delectable crackers.

    This Brazilian cheese bread is super easy to make. They are delicious and very versatile. You can do so many different things with the recipe depending on what you are serving them with or who you are serving them to. Today I made them in their simplest form....just nummy, cheesy goodness for my kids. You can add dill or caraway seeds and swiss cheese to serve them with Sauerbraten or some other German dish. Add anaheim or jalapeƱo peppers and a fiesta blend of cheeses for Mexican food....the possibilities are endless!

    Come on all of you Gluten Free eatin' people, post your favorite recipes (baking or otherwise!). You know who you are....now let ME know who you are. lol
     
    Last edited: Apr 2, 2011
  7. patman75

    patman75 Chillin' With My Peeps

    I wish I had good gluten free baking recipes to add. I also have intolerance issues with most starches so my list of recipes is very very short.

    For a good hot breakfast I use creme of buckwheat from http://www.poconofoods.com/ they also have buckwheat flour you can order

    I get my glutenfree oats from http://www.glutenfreeoats.com/

    My
    wife made me oatmeal cookies using buckwheat flour and they were good.

    I also mix in a little rice and shine. http://www.arrowheadmills.com/product/rice-and-shine-hot-cereal
     
  8. Patchesnposies

    Patchesnposies Chickens.....are my ONE weakness!

    Mar 5, 2008
    Southern New Mexico
    Quote:Pat, thanks for posting your links! Do you have other dietary restrictions? We are thinking that my daughter has issues with corn and all of the corn based things as well as wheat. Which means I will have to find xanthan gum that is not made from corn...and no cornstarch which is another good starch/flour for gluten free cooking as it is interchangeable with tapioca, and a whole lot more reading of labels.

    We have switched over to drinking milk from our own goats, I make yogurt and soft cheeses with it too. We are still eating hard cheese made from cow's milk, though. That will probably be the next area we explore.

    I have made oatmeal cookies using rice flour and they are really good, too. Is buckwheat flour your alternate flour of choice?
     
  9. patman75

    patman75 Chillin' With My Peeps

    Quote:Pat, thanks for posting your links! Do you have other dietary restrictions? We are thinking that my daughter has issues with corn and all of the corn based things as well as wheat. Which means I will have to find xanthan gum that is not made from corn...and no cornstarch which is another good starch/flour for gluten free cooking as it is interchangeable with tapioca, and a whole lot more reading of labels.

    We have switched over to drinking milk from our own goats, I make yogurt and soft cheeses with it too. We are still eating hard cheese made from cow's milk, though. That will probably be the next area we explore.

    I have made oatmeal cookies using rice flour and they are really good, too. Is buckwheat flour your alternate flour of choice?

    I use rice and buckwheat flour when as our alternate flour. I use the buckwheat flour the most for pancakes.

    My dietary restrictions are because of Ulcerative Colitis. When things are bad I avoid all starches but when I'm in remission I dabble in some gluten free startches but only a serving once every other day like brown rice, buckwheat and gluten free oats No corn except local fresh sweet corn . I eat no processed foods, avoid milk and cheese but butter is fine. No HFCS, no caffine, no sugar, no soda, no potatoes.

    When the starches are cooked and hot they have less resistant starch in them and I do Ok Cooled starches have more resistant starch and I do not digest them very well and they create havoc in my gut.

    I going to trying raw goat milk in the next month. I hope I do good with it. It would open up a lot of recipes to me.

    Have you looked into a elimination diet for your daughter and a food journal? Eliminating all possible trouble foods and starting off with the basics and then added food back in to see which ones have negative reactions.

    I believe that Wheat, Corn, Eggs and Milk are the top 4 allergies/intolerances that people have.


    Good luck
     
  10. kittycooks

    kittycooks Chillin' With My Peeps

    OH, so happy to see this thread! My children have multiple food intolerances, including gluten, casein (dairy), soy, corn, nitrates, etc. I've been cooking GFCFSF for over six years and have learned there is a substitute for everything! It takes time to learn, but it is not really that hard. Please check out my website below for lots of recipes - main dishes, desserts, sides and more!

    We find the GF baking mixes (Betty Crocker, Bob's Red mill, etc.) work really well as a sub for any flour and they already have the leavening agents in them. They do cost more; you can also make a GF flour blend (typically rice, tapicoa and arrowroot or bean) and add GF baking powder following the directions of your recipe.

    Check out this fruit pizza we made during spring break!
    [​IMG]
     
    Last edited: Apr 4, 2011

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