Baking for a Celiac.??
Question: I am planning to bake for a friend who has Celiac Disease. I understand the intolerance to gluten. I have researched it a lot. I understand about cross contamination and about checking most ingredient's for traces of gluten. I have already boughten a gluten free flour mix and Xanthum gum.
What I need to know, is when using a recipe written with all-purpose wheat flour, in substituting my mix, which has rice flour, potato starch and tapioca flour, must I also had Xanthum gum? If so how much?
Answers: Here's a recipe I adapted from Wilton's sugar cookie into a gluten free sugar cookie:
2 ½ cups Bette Hagman’s Featherlight Flour Mix
2 tsp Baking Powder
2 ½ tsp Xanthan Gum
1 tsp Salt
1 ½ cups Granulated Sugar
½ cup Butter (1 stick)
½ cup Crisco Shortening
1 Egg
1 ½ tsp Pure Vanilla extract
½ tsp Pure Almond Extract
¼ cup (or more) Potato Starch for kneading
Preheat oven to 350F. Have on hand 2 ungreased cookie sheets. (I just lined one cookie sheet with foil and then took it off and replaced the foil for the second set of cookies)
In a small bowl, whisk together the flour mix, baking powder, xanthan gum, and salt. Set aside.
In the bowl of your mixer, cream the sugar, butter, and Crisco. Beat in the egg, vanilla, and almond. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.
Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8” thickness. Cut into desired shapes and place on pan. Decorate with colored sugars before baking or use frosting to decorate after baking. (With this dough, you can use all the scraps. Just scrape them together and roll out again. They will not get tough.)
Bake for about 13 minutes. Cool very slightly before removing from pan. Makes 3 dozen 2 ½” cookies.
To make the raspberry filled cookies, cut two cookies of the same shape. Cut a smaller shape from the center of one of the cookies. The one with the hole in it will be the top cookie. Place 1/8 tsp of jelly (I used raspberry but you can use the jelly of your choice) in the middle of the whole cookie. Then center the top cookie. Lightly press around the edges with a fork to seal. Bake as above.
** Bette Hagman's Featherlight Rice Flour Mix:
1 cup white rice flour
1 cup tapioca flour
1 cup cornstarch
1tbsp potato flour (this is NOT potato starch)
If you are using a different gf flour, I am pretty sure it would substitute cup for cup.
Addition: If you're wanting to make a tin of sweets for this person, you might be interested in checking out The Gluten Free Gourmet Bakes Desserts, by Bette Hagman, from your local library. It is a fantastic gluten free cookbook and gives helpful suggestions on how you can alter your old wheat based favorites into a gluten free version.
This is my favorite gluten-free chocolate chip cookie recipe:
Chocolate Chip Cookies
2 ½ cups almond flour
½ teaspoon salt
¼ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup agave nectar
1 cup dagoba chocodrops
1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry
4. Form ½ inch balls and press onto a parchment lined baking sheet
5. Bake at 350 for 7-10 minutes
I don't use rice flour or mixes because I have found that they tend to have a gritty taste. I have made this recipe for friends that have no food restrictions or allergies and they gobbled it up so it might be worth a try for your friend. It is also much higher in protein than the recipes using rice flour which tend to be high glycemic.
I know this isn't exactly what you asked for, however, if you are in the mood to try something different it might be a winner for you and your lucky friend who is having treats made for him.
I hope it helps and good luck.
Here's a couple of recipes:
Apricot pinwheels (Makes 40)
60g icing sugar, sieved
60g castor sugar
60g ground almonds
90g ground rice
1 egg, beaten
1 tsp lemon juice
4 drops almond essence
1 tblsp apricot jam
60g dried apricots, finely chopped
30g hazelnuts, finely chopped
Mix together sugars, almonds and ground rice. Add egg, lemon juice and essence. Blend to a stiff paste. Divide into two.
Roll out each half to 8 x5 on a sugared board. Brush with warmed jam and sprinkle with apricots. Roll up like a Swiss roll. Coat with hazelnuts.
Wrap in foil and chill for half an hour. Cut into slices to serve.
This is my favourite:
Café crème gateau (8 Servings)
125g ground almonds
250g castor sugar
2 level tblsp instant coffee
4 egg whites
300 ml double cream, whipped
icing sugar
Dissolve coffee in the least amount of boiling water possible. Stir in almonds and sugar and mix well.
Whisk egg whites until stiff, fold in the almond mixture.
Divide between two 7 loose bottom cake tins. Level off.
Bake for ¾-1 hour.
Cool.
Sandwich together with the cream, sprinkle with icing sugar and serve.
I'm told (as I haven't used it myself) that Xantham gum is a difficult ingredient to get good with. It's needed in recipes where the flour needs to stretch, like bread, buns and stuff like that. It replaces the stretchiness which gluten provides.
What I need to know, is when using a recipe written with all-purpose wheat flour, in substituting my mix, which has rice flour, potato starch and tapioca flour, must I also had Xanthum gum? If so how much?
Answers: Here's a recipe I adapted from Wilton's sugar cookie into a gluten free sugar cookie:
2 ½ cups Bette Hagman’s Featherlight Flour Mix
2 tsp Baking Powder
2 ½ tsp Xanthan Gum
1 tsp Salt
1 ½ cups Granulated Sugar
½ cup Butter (1 stick)
½ cup Crisco Shortening
1 Egg
1 ½ tsp Pure Vanilla extract
½ tsp Pure Almond Extract
¼ cup (or more) Potato Starch for kneading
Preheat oven to 350F. Have on hand 2 ungreased cookie sheets. (I just lined one cookie sheet with foil and then took it off and replaced the foil for the second set of cookies)
In a small bowl, whisk together the flour mix, baking powder, xanthan gum, and salt. Set aside.
In the bowl of your mixer, cream the sugar, butter, and Crisco. Beat in the egg, vanilla, and almond. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.
Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8” thickness. Cut into desired shapes and place on pan. Decorate with colored sugars before baking or use frosting to decorate after baking. (With this dough, you can use all the scraps. Just scrape them together and roll out again. They will not get tough.)
Bake for about 13 minutes. Cool very slightly before removing from pan. Makes 3 dozen 2 ½” cookies.
To make the raspberry filled cookies, cut two cookies of the same shape. Cut a smaller shape from the center of one of the cookies. The one with the hole in it will be the top cookie. Place 1/8 tsp of jelly (I used raspberry but you can use the jelly of your choice) in the middle of the whole cookie. Then center the top cookie. Lightly press around the edges with a fork to seal. Bake as above.
** Bette Hagman's Featherlight Rice Flour Mix:
1 cup white rice flour
1 cup tapioca flour
1 cup cornstarch
1tbsp potato flour (this is NOT potato starch)
If you are using a different gf flour, I am pretty sure it would substitute cup for cup.
Addition: If you're wanting to make a tin of sweets for this person, you might be interested in checking out The Gluten Free Gourmet Bakes Desserts, by Bette Hagman, from your local library. It is a fantastic gluten free cookbook and gives helpful suggestions on how you can alter your old wheat based favorites into a gluten free version.
This is my favorite gluten-free chocolate chip cookie recipe:
Chocolate Chip Cookies
2 ½ cups almond flour
½ teaspoon salt
¼ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup agave nectar
1 cup dagoba chocodrops
1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry
4. Form ½ inch balls and press onto a parchment lined baking sheet
5. Bake at 350 for 7-10 minutes
I don't use rice flour or mixes because I have found that they tend to have a gritty taste. I have made this recipe for friends that have no food restrictions or allergies and they gobbled it up so it might be worth a try for your friend. It is also much higher in protein than the recipes using rice flour which tend to be high glycemic.
I know this isn't exactly what you asked for, however, if you are in the mood to try something different it might be a winner for you and your lucky friend who is having treats made for him.
I hope it helps and good luck.
Here's a couple of recipes:
Apricot pinwheels (Makes 40)
60g icing sugar, sieved
60g castor sugar
60g ground almonds
90g ground rice
1 egg, beaten
1 tsp lemon juice
4 drops almond essence
1 tblsp apricot jam
60g dried apricots, finely chopped
30g hazelnuts, finely chopped
Mix together sugars, almonds and ground rice. Add egg, lemon juice and essence. Blend to a stiff paste. Divide into two.
Roll out each half to 8 x5 on a sugared board. Brush with warmed jam and sprinkle with apricots. Roll up like a Swiss roll. Coat with hazelnuts.
Wrap in foil and chill for half an hour. Cut into slices to serve.
This is my favourite:
Café crème gateau (8 Servings)
125g ground almonds
250g castor sugar
2 level tblsp instant coffee
4 egg whites
300 ml double cream, whipped
icing sugar
Dissolve coffee in the least amount of boiling water possible. Stir in almonds and sugar and mix well.
Whisk egg whites until stiff, fold in the almond mixture.
Divide between two 7 loose bottom cake tins. Level off.
Bake for ¾-1 hour.
Cool.
Sandwich together with the cream, sprinkle with icing sugar and serve.
I'm told (as I haven't used it myself) that Xantham gum is a difficult ingredient to get good with. It's needed in recipes where the flour needs to stretch, like bread, buns and stuff like that. It replaces the stretchiness which gluten provides.
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