The recipe for the flour blend I
use is in Gluten-Free 101 and contains sorghum flour, potato starch, and
tapioca.
Sorghum flour provides important protein and fiber.
It is light and neutral flavored, so it doesn't compete with the flavors in your
dish.
Potato
starch lightens the blend so baked goods are airier and lighter. You could
use the same amount of cornstarch, instead.
Tapioca
flour produces "chew" and a nice outside crust which is important to the
structure of baked goods.
Of course, I could choose other
flours for this blend. Perhaps brown rice flour or bean flour or chestnut flour
in place of the sorghum flour. Cornstarch or arrowroot could be used in place of
the potato starch. I find that tapioca flour does the best job so I don't
normally replace it. The important thing is to use a flour blend that you and
your family like and if it isn't as high in protein or fiber or other important
nutrients, you can jazz it up with additions (see below).
Add Fiber, Protein, Flavor, and Structure to Flour Blends
You can
use my versatile blend in all type of baking, but sometimes you might want to
add more protein, fiber, or flavor---or make the dough lighter so it will rise
higher. I add these flours to the recipe when I'm mixing it (rather than mixing
it into the flour blend), so I can control the type
and amount of the addition at the actual time I'm making the dish..
Potato
Starch or Cornstarch: Replace 1 cup of the flour blend with 1 cup potato
starch in yeast breads so they rise higher and lighter..
Fiber
and Protein: Replace 1/4 cup of the flour blend in muffins with 1/4 cup of
almond flour, Montina flour, flax meal, rice bran, or teff flour for more
fiber and/or protein. Start out with 1/4 cup and replace up to 1/2 cup as you get
comfortable with this change.
Flavor: The flours above will also add flavor, but I like to replace 1/4 cup
of the flour blend with mesquite flour, available from
www.therubyrange.com or
www.casadefruta.com. It adds a
wonderful cinnamon-like flavor and works great in muffins and quick breads with
banana, cinnamon, or apple flavors.
Expandex: For a better, more "normal"
texture in muffins, I often replace 1/4 cup of the flour blend with Expandex. To get more information about Expandex, a modified tapioca
starch, and where to purchase it, go to
www.expandexglutenfree.com.
Use
Additional Ingredients for Better Results
I
consider these items as enhancers, since they improve our gluten-free baking.
Xanthan
gum or guar gum: You must use xanthan gum or guar gum in all
baking because it replaces the function that gluten ordinarily performs. I even
use it in pancakes for better structure and shape.
Soy
lecithin: For a nicer texture, 1/4 to 1 teaspoon soy lecithin acts as a
emulsifier by bringing the oil and water together in baked goods. It is
especially useful when baking without eggs. You can use either granulated or
liquid soy lecithin. My friend, Jean Duane who produces gluten-free DVD's at
www.alternativecook.com, prefers
the liquid variety because it produces a better texture. (More about Jean's
marvelous DVD's next month.)
Nonfat dry milk powder (not Carnation): Adds protein and sugar, which
provides food for the yeast to rise in breads.
Acid:
Vinegar and lemon juice boost the yeast's activity for a higher rise
in breads.
Unflavored Gelatin Powder: The two most common brands are Knox and
Grayslake. Gelatin provides additional protein, moisture, and binding which is
especially important when baking without eggs or using dry, gritty flours
such as rice flour..
Thickeners
Many flours can be used as
thickeners, but my favorites are:
Cornstarch for puddings, Asian
sauces, and dessert sauces (such as fruit) where it's acceptable for the sauce
to be shiny and somewhat transparent.
Sweet rice flour for soups,
gravies, and savory sauces. It is made from the same sticky rice that you eat in
Chinese restaurants and those wonderful "sticky" qualities made a nice sauce.
(By the way, sweet rice flour in pastry crusts improves the pliability.)
To learn more about all thickeners,
see the charts in the Appendix of all my books that show how much of any thickener to use. I also have a
bookmark, Baking with Wheat Substitutes (available on my web site)
that shows how much thickener to use in place of wheat flour.
Gluten-Free Tortillas at Trader Joe's
Brown rice flour tortillas are now available at
Trader Joe's, under the Trader Joe's label. They have a texture very similar to
the tortillas from Food for Life. The best way to warm them is to place the
tortilla on a bacon splatter screen over a skillet of simmering water. Cover
with a lid for 10 or 15 seconds to steam the tortilla. It will be soft and
pliable for a few minutes so you can fill it, roll it, whatever. If you have to
soften several before filling them, place them between dampened tea towels for a
few minutes. I use these tortillas in all the usual ways: fajitas, quesadillas,
and soft tacos. I also like the new tortillas from La Tortilla Factory and order
them from www.glutensolutions.com.
They are softer and more pliable and, although they can be softened using the
same steaming method, you can also put them between two wet paper towels and
heat them on low in the microwave.
Food
for Thought
Job Description for Mom:
"Innovative team player to lead unwieldy brood from infancy through adulthood
and beyond. Candidate must exhibit enduring selflessness and ability to simultaneously
manage dinner prep, tantrums, sibling scuffles, and relentless questions. F/T
plus nights, weekend, holidays. No experience required.”---quoted
from Body & Soul Magazine, page 111, May 2007 issue---you
might want to read the entire article.
Where
in the World is Carol?
In
April, I am talking about the gluten-free diet with culinary professionals all
over the world at the annual meeting of the International Association of
Culinary Professionals (IACP). The title is "Catering to the Niches" and I think
the food journalists, chefs, cookbook authors, and other culinary professionals
will be interested to learn more about our gluten-free lifestyle. How we meet our
dietary needs on a gluten-free diet is becoming increasingly popular around the
world, as well. I'm invited
to speak at a conference in Naples, Italy next September on using sorghum in
food for celiac patients. .
For
those who live in Denver: On May 19, I will conduct another
gluten-free baking class at Whole Foods in Highlands Ranch, Colorado. Watch the
store calendar for more information.
Also, on
May 15 at 6:30 PM, I am presenting a class on Breads at the Gluten-Free
Culinary lecture series. Space is limited and will up fast, so register early at
www.theglutenfreelifestyle.com.
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