Celebrate Good Health with Gluten free Baking
Celebrate Good Health with Gluten free Baking
Article by Megha Monga
Between 0.5 and 1.0 percent of people in the United States are sensitive to gluten. Gluten is a protein found in wheat and related grains like barley, rye, spelt, kamut and triticale. Coeliac disease, also called gluten sensitive enteropathy (GSE), caused by an abnormal immune reaction to partially digested gliadin, is the predominant disorder that occurs due to the intake of Gluten. Gluten is used as a stablizing agent in products like ice-cream and ketchup, where it may be unexpected. Foods of this kind present a problem because the hidden gluten constitutes a hazard for people with Celiac Disease.
Eating gluten free is important for many with gluten intolerance. There are several substitutes available for certain types of foods today. Wheat flour, which contains the most amounts of Gluten, can now be avoided, with the advent of alternatives like Rice Flour, Potato Starch and Tapioca Flour for Gluten free Baking. Rice Flour has a neutral flavor and provides a light, somewhat sandy, texture that is reduced when mixed with other substitute flours in Gluten free recipes. Potato Starch is a fine, light powder that lightens baked goods and is also mixed with other alternative flours to achieve a satisfactory texture. Potato starch tends to clump, so it needs to be mixed well for best results. Tapioca Flour is also known as tapioca starch or manioc. This ingredient gives Gluten free baked goods their desirable chewy texture and lightens them up. It also helps to give a lightly browned appearance to the crispy crust.
Gluten free Baking is now gaining a lot of popularity in America today. You can bake almost anything, from cookies to cakes to even bread, ensuring proper nutrition at the same time. Following directions is especially important when using Gluten free alternative flours. Converting to a gluten free recipe from the original may be tricky and require some practice to get it right. Here are some Gluten free Baking Tips to be kept in mind.
Gluten free flours may require more leavening to compensate for their lack of elasticity. If you convert a recipe to gluten-free, you may need to add about 25% more baking soda or baking powder than what is called for in the original wheat version.Avoid oats and oatmeal. Though oats do not have gluten, there could be cross-contamination with wheat in manufacturing or when the grains are grown.Use an electric mixer – either stand or hand-held. This helps prevent clumping that can occur when you use gluten-free flours.Gluten-free batters tend to be sticky. You may need to scrape the sides of the mixing bowl often.Baked goods with Gluten-free flours taste best when eaten warm from the oven but they also freeze well. Keep small amounts of the baked product wrapped in plastic food wrap and place in a resealable freezer bag or an air-tight container. At serving time, thaw only what you plan to use.Good quality measuring spoons and cups are a must. They should be marked and easy-to-read for accuracy. Even a slight measuring mistake can alter the texture and lead to a gummy, undesirable result.To prevent batter from sticking to surfaces and pans, use non-stick pans or line your pans with parchment paper.When using a gluten-free flour, store it in the freezer in a resealable plastic freezer bag to maintain quality. Remember to let the flour come to room temperature before using.
There are many cookbooks that include a number of Gluten-free Recipes. The most popular and well-liked recipes include those of cookies and cakes. For Chewy Chocolate Chip cookies, for instance, combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Then mix butter, brown sugar and sugar in large bowl. Beat the batter at medium speed, scraping the bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. After adding chocolate chips, drop the dough in rounded tablespoonfuls. Bake for 9 to 12 minutes or until light golden brown. Serve and relish!
Another great recipe is that of the Multi-grain bread. Combine flour blend, amaranth flour, teff flour, yeast, xanthan gum and salt in large bowl; mix well. Then combine warmed milk, melted butter, eggs, honey and vinegar with wire whisk in another large bowl; mix well. Add flour mixture gradually to milk mixture, beating well after each addition. Add millet, pumpkin seeds, sunflower seeds and flax; mix well. Spoon bread dough into prepared pan. Bake in the oven for 35 to 40 minutes or until bread is brown and sounds hollow when tapped. Remove and enjoy!
Buying commercially made, gluten-free cookies, cakes, bread and pasta from any health food shop is also a great option. You can browse through a variety of Gluten free Baking products at the Diabetic Store.
About the Author
Born and raised in New Delhi, India, Megha completed her graduation in Journalism from Delhi University, India. She also holds a Master’s degree in Public Relations and Corporate Communications from Xavier Institute of Communication, Mumbai. She is currently working as a Copywriting Consultant with SearchFit Ecommerce Solutions Pvt. Ltd.
Related Recipes Gluten Free Articles
is also available in Kindle format.