0
0
For future reference in reading “Rage for Cooking:” I am gluten intolerant.
If that statement makes you wheeze, please move along to my other blog entries in which I do not mention gluten or what it does to my body. I wouldn’t want to wig you out so early in our relationship.
But before you go, let me explain that I like good food and the purpose of cooking, in my opinion, is to create good food. And I can do so without the gluten. Even my gluten tolerant family can’t tell the difference.
I use to enjoy baking and I enjoyed trying new recipes on my friends and family. Indeed, I am known throughout my church, my friends, and my family for being quite the baker – as in, “Dear God! Did you make the pavlovas for me?” Or, “This is a chocolate orgasm! I want more.” Or, “Please don’t bake like this for coffee hour at church because no one will sign up after you.”
Out of sheer frustration over hearing the last comment repetitively, I stopped baking for coffee hour. That is a blog for another time.
I even considered going into business as a baker. But the legitimate health laws surrounding such an endeavor did not smile upon the three cats and one dog that traffic my kitchen. And I could not afford to convert my garage into my dream kitchen.
Then, a little over a year ago, I discovered that gluten and I are not compatible, which kind of sucks for a baker of fine yummy-yums. Seeing as how gluten is found in wheat (flour), barley (malt), and rye (bread), making cakes, breads, cookies, and pies was that much more difficult.
On top of this, every gluten-free baked good that I ate tasted like guano. Ready made foods and recipes I found were not the “good food” I was craving. So I opted for naturally gluten-free foods like pavlovas, crème brulees, and ice cream.
That got old fast. I needed cookies. I needed chocolate chip cookies. I needed Tollhouse Chocolate Chip cookies. There is no substitute for a Tollhouse chocolate chip cookie. My desperation inspired me to experiment. I’m glad I did.
I came up with a way of converting my awe-inspiring gluten-filled recipes into gluten-free delectables – without sacrificing any of the taste or texture. Really. I’m not joshin’ you. Even the church folks can’t tell the difference. So my coffee hour ban is still in effect.
Here’s my secret:
First, DO NOT USE RICE FLOUR! It is not fit to eat. It creates a slimy mass of grittiness in your baked goods! I’m not sure how rice flour can be gritty and slimy at the same time, therefore it must be not of this plane. I only use rice flour to dust my counters as I’m rolling out dough. Otherwise it is anathema.
Second, use Bob’s Red Mill All Purpose Gluten Free Flour in place of wheat flour. It is mostly made of bean flour, and has a very similar texture to wheat flour when baked. I also use it for gravies and for flouring meats. It is the best gluten-free flour I’ve ever used.
Third, become friends with xanthan gum. Xanthan gum creates the elasticity that most cakes and cookies have. Elasticity in every-day baked goods comes from gluten. Since these baked goods don’t have gluten, they need something else to give it some stretch as it expands. You’ll need about 1 tsp per cup of gluten-free flour.
Fourth – increase the liquid by about 1/4-1/2 cup per cup of liquid – that’s 25-50%. Bean flour is dense and it sucks up a lot of liquid, so you need to increase it for a moist texture. Remember – liquid isn’t always the milk or water you add to the recipe. Sometimes it’s the eggs or fruit (like in banana bread). Don’t forget to add more of those liquids too!
Fifth and finally, increase the leavening (i.e. baking soda or baking powder) and liquid. Bean flours are heavy and they need an extra boost to pump them up. I usually increase the amount of baking soda and baking powder by one half, or 50% for those who understand math. If you are still confused, just multiply the amount of leavening by 1.5 and the amount of liquid by 1.25. Use a calculator. No judgment.
Keep everything else in your recipe the same, as long as it has no gluten. I’ll warn you that the batter will have a funny aftertaste from the flour, but the weird taste bakes out. You will end up with a cake or quick bread or cookie that is moist and filling. After all Bob’s Red Mill GF flour has a lot more protein in it than regular wheat flour, which fills you up faster!
I’m still working on yeast breads and rolls. Bob’s GF flour is too heavy for the yeast to rise like it needs too – even with the extra yeast. So I’m experimenting with other flours – even some demon rice flour – to lighten it up. I’ll let you know what I come up with!
In the meanwhile, bake your favorite cake (GF or non-GF) for that special someone – even if that special someone is you. Someone will appreciate your efforts!
I just printed this out. I’ve been using Bob’s Red Mill Gluten Free Pizza dough to make french style bread but now I will try your secret to replace flour in my regular recipe and see if that works.