GLUTEN-FREE AUTHOR DISHES UP TIPS

FOR BAKING WITHOUT WHEAT

DENVER, CO: People who adopt a gluten-free lifestyle due to food sensitivities or celiac disease––an increasingly common autoimmune condition where gluten inhibits absorption of nutrients––must learn a new way of baking without wheat, America’s most popular gluten-containing grain. 

“You can speed up the learning process by following a few basic tips,” says Carol Fenster, Ph.D., a leading authority who taught herself to cook without gluten and then published four gluten-free cookbooks at Savory Palate, Inc. (www.savorypalate.com).

About 10-15% of Americans have some sensitivity to gluten––a protein found in wheat and wheat-related grains such as barley, rye, oats, and spelt––including Fenster whose gluten-free diet cured her chronic sinusitis.

“Regardless of the reasons for your sensitivity”, says Fenster, “everyone who cooks gluten-free can benefit from the tips I’ve learned in my own test kitchen.”

• Choose a cookbook specially designed for gluten-free cooking. This assures early success and builds confidence. You can convert your own recipes to gluten-free later––when you’re a pro.

• Replace wheat flour with a mix of flours, not just one flour. Choose a blend of flours to suit your tastes––rice, bean, soy, sorghum, potato, corn, or tapioca––then mix according to recipe directions. Or, look for the new gluten-free flour blends at your local health food store.

• Always use xanthan gum, which compensates for the lack of gluten and improves texture. Without it, baked goods crumble and fall apart.

• Measure flour by loosely spooning it into the measuring cup. Level top with flat side of a knife. Don't “round” unless specified in the directions and never pack the flour down.

• Use dry measuring cups (they typically nest together) to measure dry ingredients; liquid measuring cups (they typically have spouts) for liquid ingredients.

• Choose nonstick baking pans. Smaller baking pans work better than larger ones. Bundt cake pans produce especially successful cakes due to more even heat distribution. For best results, generously grease pans (even the nonstick variety) to avoid sticking.

• Use more spices, herbs, and flavorings to compensate for the loss of wheat flavor. About 1/3 to 1/2 more than normal should do the trick.

Fenster’s cookbooks are available at health food stores, www.amazon.com, and www.savorypalate.com, which also have free gluten-free recipes. 

Information for food allergies, celiac disease, autism, and other special diet conditions