Substitutes and Suggestions for Gluten Free Living #1
Coarser meals and gluten
Free or wheat free flours
Need more leavening.
It is advisable to use 2-1/2
Baking powder to each cup of
Never use soy flour alone; always use it in combination with another
When using gluten free flour especially, let the dough sit for 1/2 to
1 hour or overnight in the refrigerator. This softens it and
produces a better finished product.
Look for recipes which use a small amount of wheat flour in
combination with another type of flour, such as cornmeal or oatmeal.
It is easier then to substitute another flour for the wheat flour.
To avoid graininess in rice flour and cornmeal, mix with the liquid in
recipes, bring to a boil and cool before mixing with other
Recipes calling for cake flours are especially adaptable since they
usually do not depend upon gluten for their structure.
If using celimix, try substituting 1/2 cup arrowroot flour or 1/2 cup
buckwheat flour in place of 1/2 cup of the mix, then just use the
recipe as per package directions. This makes a less crumbly loaf.
Keep non wheat baked products in the refrigerator to lessen
Some cookie and cake recipes can take unsifted rice flour substituted
directly into the recipe.
To make rice flour cakes more moist add a synthetic whipped cream
powder to the dry ingredients and increase the liquid until the
batter is 'wet' enough.
Use gelatin as a binder in breads. It works well in rice flour
recipes. Soften the gelatin in half the water the recipe calls for,
then heat it just enough to dissolve the gelatin. Then add the
gelatin mixture to the rest of the liquid and finish the recipe.
Fill the smaller (neck) end of your turkey with stuffing made from
allergen-free bread for the allergic member of the household.
Binder for meat loaf and meat patties can be made of rice flour, or 1
cup puffed rice to 1 pound of ground meat, or an egg, or instant
Recipes not containing wheat need long, slow baking, especially if
egg and milk are not used.