Gluten Free conversion

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JoJo72

Gluten Free conversion

Hello,

I have recently been told I have to go on a gluten free diet. I have all these great Delia recipes I have been cooking for years and I do not know how to convert them to using gluten free flour. I know there will be some difference but I am unsure where to start.

Please can you tell me how I can carry on cooking Delia's recipes and ensure they are suitable for me to eat and still taste great?

Thank you.

Jo.

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Lindsey, Food Editor

Gluten Free

Hello Jo,

It all depends on he recipe really. For the cakes book we tested all the recipes and 90% of them were successful using gluten free flour, gluten free oats (whizzed up to make oatmeal) and GF cereals, GF baking powder, polenta instead of cornmeal, and gluten free white flour where the recipe used wholemeal etc.

Many cooks experienced in GF cooking use Xanthan Gum in their cakes and bread to improve the crumb structure.

For sauces and gravy you can use cornflour and some recipes call for rice flour.

It really is a case of experimenting.

If you have any recipe specific questions please ask at any time either here or on the Can Anyone Help forum. There are quite a few GF members on the forum and many of them have posted their own GF recipes on their profile pages too.

Best wishes,

Lindsey

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Gravy Queen

Gluten free conversion

It may be trial and error at first depending on what you are making . Most recipes adapt well , cakes in particular . just replace flour with gf flour ( I use Doves Farm ) , baking powder must also be gf, and check polenta as some brands are not gluten free . As a general rule of thumb you will need to check products , you will get used to this .

I find many of Delias recipes work really well . Just experiment . You can make pastry following Delias recipes replacing the flour , and , as Lindsey has said , you can add xanthan gum for elasticity . Just a small amount , no more than a teaspoon. I personally find bread products are more of a challenge and they don't keep well . However, there is a huge range of gf products available now so what doesn't work at home , I buy .

Remember that many many foods are naturally gluten free so it's really not difficult to follow a gluten free lifestyle .

I have coeliac disease and I would be happy to help , just shout out :-)

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NateJ

substitutions

My wife has coeliac/celiac disease and is allergic to many other things as well.

We've never found that we can use directly any commercially made gluten free flour mix, which is unfortunate. She also reacts poorly to Xanthan gum, and we're not sure why.

We get rice flour, corn starch, and tapioca starch in large bags (twenty five pounds!), decant the contents into large food grade plastic containers, and use the following proprtions:

For 8 ounces of flour use
5 ounces rice flour
2 ounces corn starch
1 ounce tapioca starch

Obviously your mileage may vary and in the UK you guys have quite a lot more variety of GF flours, though the US is catching up. (Going Gluten Free is rather popular at the moment. Ordinarily I might be annoyed because the faddishness of some of it means that it raises prices - but there's also sensitivity about cross contamination and such so that is good).

(Now, you might be wondering why I buy GF flours in these quantities? I've got a great mail order company that I buy from in California, Honeyville Grain (www.honeyvillegrain.com) that often has good sales - 15 to 20% off - and has flat rate shipping. If you go to the supermarket, buying 1.5 pounds (720g) of rice flour costs almost FOUR DOLLARS -- 2 pounds 5 or so? -- and I get it for $.80 -- about 50 p - per pound in the larger quantities. I have spoken to the GF flour millers who assure me that WHITE rice flour, cornstarch (cornflour), and tapioca starch have shelf lives in excess of two years, especially when kept sealed up.)

I hope this helps.

I've actually done quite a bit of research and experimentation - my academic background is mathematics but I had originally thought to be a chemist, so experimenting laboratory style for my wife's baked goods comes naturally to me :)

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NateJ

try ground seeds.

Gravy Queen,

You might try adding some ground flax seeds, or chia seeds, to your gluten free breads.

You will have to increase the moisture.

But I have found that these hold so much water they seriously enhance the final result.

I usually find that GF bread will rise to the top of the tin, or even sink a bit in the center - but wifey likes the results anyway ;-)

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Gravy Queen

Gluten free conversion

Thanks Nate I have recently started to use chia seeds more and that's a good tip . The only thing that puts me off the Bready products is that they are great fresh out of the oven but don't last well and turn quite leaden . I made hot cross buns which you could have used as cricket balls.........

Am trying a Brazilian cheese bread though this week , I imagine I could try the chia seeds in that . Am off to get some tapioca flour to make it . Luckily here I can buy a wide range of gf flours easily .

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NateJ

genetics!

I think availability of GF stuff depends on the genetics.

My wife has 4 English grandparents, so she has the genes...as I understand it, the UK and Ireland lead for Coeliac percentage.

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maggie-

Genetics!

NateJ.....Are you related to Tompeters?

You write in a very similar style.....it scans almost the same.

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NateJ

Not as far as I know.

I live at the edge of the Rocky Mountains in the USA -- not related as far as I know!

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maggie-

Genetics!

Oh....very breathtaking and beautiful part of the world. Montana or Colorado? Are you an outdoors pursuit person? I have a couple of good mates living out there. : )

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NateJ

Wyoming

Wyoming actually, and yes, I'm a keen outdoorsman!

 
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