Post by kickingfrog on Jan 17, 2011 9:40:28 GMT
Home baking vs. buying gf products....
Posted by Gill on 27/2/2006
GF board
Speaking to other coeliacs it seems there are two approaches of getting a gf diet, (one of which may be encouraged by organisations which receive a lot of money from gf manufacturers - ahem CUK):
1. Find equivalent products to the gluten containing ones - expensive and frustrating when your favourite product is discontinued - also beware strange ingredients eg. hydrogenated fats.
or
2.Substitute gf flour into a recipe and make whatever you want. A bit more time consuming and frustrating at first if recipes don't work, but IMO worth it in the end...
ANY recipe can be made gluten free, cakes and pancakes are fairly straight forward. (Bread and pastry can be tricky but are not impossible, there are even gf recipes for yorkshire puddings and choux pastry.) In general you can use any gf flour to replace the wheat flour, but a mixture of more than one type of gf flour will work better than single flour.
e.g. for victoria sponge use any white flour mix, or 50/50 mix of maize and rice flour, plus 1 teaspoon of baking powder per 8 oz flour. Maize/rice makes a lovely yellow sponge tasting better than wheat sponge. For pancakes just use anything... taste will be different but they will work. (This is a good way to use up the wrong flour sent by mistake on prescriptions.)....
Posted by Gill on 27/2/2006
GF board
Speaking to other coeliacs it seems there are two approaches of getting a gf diet, (one of which may be encouraged by organisations which receive a lot of money from gf manufacturers - ahem CUK):
1. Find equivalent products to the gluten containing ones - expensive and frustrating when your favourite product is discontinued - also beware strange ingredients eg. hydrogenated fats.
or
2.Substitute gf flour into a recipe and make whatever you want. A bit more time consuming and frustrating at first if recipes don't work, but IMO worth it in the end...
ANY recipe can be made gluten free, cakes and pancakes are fairly straight forward. (Bread and pastry can be tricky but are not impossible, there are even gf recipes for yorkshire puddings and choux pastry.) In general you can use any gf flour to replace the wheat flour, but a mixture of more than one type of gf flour will work better than single flour.
e.g. for victoria sponge use any white flour mix, or 50/50 mix of maize and rice flour, plus 1 teaspoon of baking powder per 8 oz flour. Maize/rice makes a lovely yellow sponge tasting better than wheat sponge. For pancakes just use anything... taste will be different but they will work. (This is a good way to use up the wrong flour sent by mistake on prescriptions.)....