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FLOURS Q.
I need to be on a wheat-free or gluten-free diet. What is the difference
between flours? A.
Below are some of the more popular, easy-to-find flours that are available. They
are grouped in characteristic categories for reasons that will be later discussed. Some similar starchy flours: Arrowroot Flour: Very
fine starchy flour obtained from a West Indian root. It is a very dry flour with no grittiness. It is white in color & may have a slight
pungent odor. It has a texture similar to cornstarch & is often used in exchange
for cornstarch for those allergic to corn. It is used as a thickener for fruit
sauces & gravies that do not require high heat in place of cornstarch in recipes. It imparts a glossy sheen to sauces
& fruit glazes, thickens at lower temperature than cornstarch & flour (therefore, is good for those sauces you do
not want to boil to thicken). Unlike cornstarch, it does not have to be cooked
to remove rawness. This flour will keeps indefinitely in cool and dry location.
Cornstarch Flour: Very
fine, dry, starchy, airy refined flour obtained from corn. It is very white in
color & has a slight corn odor. It is used as a thickener in sauces or gravies
or it can be used in baking. Potato Starch: (also
known as potato starch flour) Very fine, dry, starchy flour made from the starch of white potatoes. It is white in color with no distinctive aroma. It has a bland
taste & is excellent for baking because it provides a light, airy texture to baked goods.
It stores well & is a good thickening agent for cream soup. Potato
starch is NOT the same as potato flour. Tapioca Starch: (also known as tapioca flour) Very fine powder
with soft, airy, starchy texture. It is white in color & has no aroma. It is made from the Cassava plant. It
adds chewiness & elasticity (springiness) to baked goods. It lightens baked
goods & can cause them to brown quickly. Tapioca can be used to replace
cornstarch or arrowroot. Mung Bean Flour: (Also known as green bean flour).
Very fine, white, starchy flour with bland to no taste. Mung bean flour can be used as equal substitute for other starchy
flours. Some more popular rice or rice-like
flours: Brown Rice Flour: Flour with a fine particle
size, slightly gritty, & light brown in color. It has a musty, mustard-like
odor. It is milled from unpolished rice, contains the bran & is higher in
nutrient value, bran or nutty taste, has oils that shorten shelf. Flour
retains some of the rice bran (& therefore nutrients) & oils. Can be
ground into many different varieties of coarse or fine flour. It is somewhat
gritty to taste & slightly nutty, off-white to light tan in color, mild flavor & higher in nutrients. Store flour in a cool and dry location, preferably the refrigerator
freezer. Be sure to pack tightly in an air tight freezer safe container. This will prolong shelf life significantly. Sweet Rice Flour: Flour with a very
fine particle size, airy, & not as gritty as white rice. It has a sweet,
mustard like odor & white in color. It is starchier than the other
rice flours. It is derived from short grain glutinous (sticky) white rice. It is starchier & smoother in texture. It
helps bind baked goods & is an excellent thickener for sauces that are refrigerated or frozen because it keeps liquids
from separating. White Rice Flour: A fine, mildly gritty
in texture flour with a white to off-white color & no apparent aroma. The
grittier the milling/grind, the more liquid needed. It has a bland taste. It is milled from polished rice; broken hulls of rice kernels, with bran & germ
layers remove. Sorghum Flour: Fine,
mildly gritty white flour with relatively no apparent aroma, & bland taste. Sorghum
is botanically close to corn so corn allergic/intolerant persons may want to use with caution.
Sorghum is a Texas grown grain that has similar baking characteristics to white rice flour (read: plausible substitute
for white rice flour). Q: How do I increase
the calcium content of foods or get the needed calcium in my child’s diet? A: Calcium is an essential
nutrient needed for healthy bones but can be obtained in many other ways than cow’s milk. Many products now come enriched or fortified with non-dairy calcium like juices. Green leafy vegetables such as broccoli, collard, mustard, & turnip greens, & beans are good sources
of calcium that are also moderate in protein & very low in fat. There are
also powdered supplements that will not denature in high heat & can be placed into baked goods. Check with your physician, dietician, or nutritionist for the proper recommended daily allowances. Some online sources for calcium & diet: http://www.healthwwweb.com/diet/calcium.html http://content.health.msn.com/content/asset/adam_nutrition_calcium_in_diet Calcium Calculator http://www.calciuminfo.com/calculator/calc.htm Calcium content for variety of bean flours. Nutritional Guide for Bean Flours: www.doubleologic.com/asd/beansnut.html Q. Is there a difference
in waters I use for baking? What does carbonated water do in bread? A. Unless specified
in the recipe, either type of water should work. Carbonated water helps encourage
air bubbles in the dough, & therefore leavening. There is a difference between
hard & soft water. If the water is too hard it can retard yeast formation;
too soft & the batter will be very sticky. If you are in doubt, use bottled
water. A. You will need to
take precautions in order to keep potential cross contamination out of your kitchen.
Some find it is altogether easier to have the entire family follow the diet. At minimal, it means watching carefully. It may mean some extra investment in equipment or modifying preparation of foods
and/or storage. For example, if wheat or gluten needs to be avoided, you should
use separate toasters & bread machines. Or, you may want to use the oven
to toast bread instead. If a knife is inserted into an unsafe condiment &
then re-inserted into a “safe” one, it now has cross-contaminated the “safe” condiment. Plastic cutting boards are recommended, since they can be thoroughly washed after each use. Take care that the soap you are using to clean the surfaces & dishes is safe,
too. Q. Should I use
2 smaller pans to bake my bread instead of one large one? A. Because gluten-free
breads are so fragile, & prone to collapse, some find separating the batter into two smaller pans provides for a better
end product (better texture & more even baking) & therefore better chance of success.
However, many bread mixes & recipes work in one large pan just fine. Q. Can I use a hand
held mixer? A. That depends on
the size & weight of the mix/recipe. Hand-held mixers for cakes & small,
thin batters may be adequate. However, you will find it may not adequately blend
stiffer dough like breads or cookie mixes. And, it will not incorporate as much
air into the dough as a good stand-up mixer. If you find the batter climbing
up the beaters, it could be because the mixer power is inadequate for the stiffer dough. Q. Can I use a food
processor to mix my dough? A. Unless the mix or
recipe directions explicitly state a food processor can be used successfully, it would be best to avoid using one. Q. Which batter/beaters
do I use? A. If you are making
wheat-free or gluten-free baked goods, the dough hook serves no purpose & your dough or batter will not be thoroughly
blended. You want to use the batter beaters, which have more surface area. The batter beaters will incorporate air into your dough (to assist leavening) &
ensure the batter or dough is thoroughly blended. A. Batter typically
creeps up the beaters when the mixer is not powerful enough. The mechanics
of the beater should independently drive the batter back down. It also sometimes
still happens with very stiff or sticky dough. If power is not the problem, stop
the mixer, push the dough back down, & continue blending. You should find with time, as the mixer continues blending,
& all the liquids are added, this stops occurring. If it still is a problem,
lightly oil the stems of the beaters to discourage the dough from creeping up. Q. How long do I need
to mix? A. The real answer
is, unless specified otherwise, as long as it takes to get the desired dough texture.
Although I go against conventional wisdom in saying this, I find it personally impossible to over beat gluten-free
bread dough. In fact, longer mixing helps the bread dough incorporate more air
& therefore leavening into the mix. A. No. Unless the recipe
is specifically recommended for the bread machine, it should work equally well in either the oven or bread machine. Q. Which bread machine
should I buy? A. See answer under
“Breads” What is so special about a stand-up Kitchen Aid mixer? Does it really
make a difference? The answer is a resounding YES! The Kitchen Aid has a unique
rotary motion. Even the lowest end, stand-up Kitchen Aid seems to blend batter/dough better than most mixers. Since dough texture is a critical guide for determining how much liquids to add & whether it is well
blended, the better the equipment, the better chance for success. More
times than not, the problem with the mix or recipe was an error in mixing which affected the user’s judgment how much
liquid or substitute to add. Remember that regardless of what the recipe or mix says, you still may need to adjust your liquids. Which Kitchen Aid should I get? The lowest end stand-up Kitchen
Aid will work wonders & last for years. Current ones in the discount stores sell for about $180-$200. Q. Do I need to grease/flour my pans? A. Follow the recipe or mix directions. If none are given, grease
the pans. Q. What are some of
the more common measuring equivalents & abbreviations? 1 teaspoon = 1 tsp = 1 t 1 tablespoon = 1 TBSPP = 1 T = 3 teaspoons 2 teaspoons = 1/8 cup 4 teaspoons = 1/4 cup 1 cup = 1 c 2 cups = 1 pint 2 pints = 1 quart Q, Why do I need to use the liquids & eggs at room temperature?
A. Temperature will affect dough texture & consistency (think
of an ice cube that drops out of the freezer & you find melted on the floor). If the temperature is too hot or cold, you may erroneously add too little or too much of an ingredient
to rectify a dough or batter that appears too stiff or too thick. It may also
affect the cooking time. Q. Do I need to sift my flour before measuring? A. No. The purpose of sifting is to keep the flours from becoming
packed down & therefore affect true measurements. Unless specified in the
recipe to pre-sift your flours, you just want to be careful not to pack down your flour (spoon the flour
into the cup instead of scooping it in), & use proper dry measuring cups & a flat knife to scrape off the excess on
top. Q. Can I microwave the liquids, & eggs, before using to warm
them? A. No just take the chill off of them first. Q. How do I use part of a mix? A. Unless there are directions for doing so, it is best to make up the full batter & store the unused
portion in the refrigerator or freezer until use. Q. Do I need to bake the bread dough right away? Cake? Cookie? A. If you use egg &
milk substitutes, & keep the yeast out until use, the bread can possibly set in the bread machine safely for a little bit (check
bread machine for suggested times). If not, refrigerate the dough until
use & add yeast when brought back to room temperature. Refrigerate unused
cake batter until use & let set out to warm before use. You can either freeze
or refrigerate the cookie dough but bring it back to room temperature before baking. Q. Why is it so difficult to make gluten-free, casein-free baked
goods, especially breads? A. Mine come out like bricks!
One of the biggest concepts people often fail to appreciate when substituting ingredients is that baking is food science.
Whereas cooking can often tolerate many changes with great success, baking (particularly) gluten-free is fraught with challenges. Add onto an already frail product other food issues such as dairy (casein) or corn, & the challenge for success increases exponentially. Any variable applied to these ingredients, including oven temperature, rack position,
baking time, pan size, color, & kitchen atmosphere will have a different affect on the end result, amount of baking time
required, & amount of liquids &/or leavening agents needed. Although most basic cookbooks do not provide the necessary details
for modifying a recipe to be gluten free/casein free, most of the information we need to understand baking with substitutes
is there if you read beyond the recipes. Most cookbooks explain basic measuring concepts & functions of ingredients, which
will help in selecting acceptable substitutes. Our sense of smell, sight, taste,
touch, hearing, & inner “gut” provide us with valuable clues to make the right decisions. However, unfortunately (particularly when first starting the diet), we don’t trust our instincts.
Ingredients differ in taste, texture, smell, density/weight, water
content, melting point, & ability to absorb moisture & heat. Substitutes often have unique & different properties
than their “real” counterparts. Utilizing our senses & instincts to appreciate these differences, we can better
selection the correct substitute ingredient & amount. Baking without gluten can be challenging even for the most experienced
bakers. Without the gluten structure to form a strong, stable foundation to trap
the leavening gases, & impart elasticity to the dough, gluten-free baked goods, particularly bread, are much more prone
to failure. These baked goods are very sensitive to moisture, mixing techniques,
& added ingredients. And while most our mixes tolerate the many substitutes
& changes made to our mix directions, success is better guaranteed with a few helpful tips. 1. Use a tabletop
(e.g. KitchenAid) mixer of at least 220 watts, with the batter beaters (not the dough hook).
Give the mixer time to thoroughly blend all the ingredients & beat extra air into the batter (to help the rising
process, also known as “leavening”). 2. To properly determine
true batter consistency, ALL liquids (including eggs or acceptable substitutes) must be at lukewarm temperatures. Let ingredients sit out for at least ˝ hour before using. 3. Follow the mix directions,
not your bread machine or cookbook. Recipes & their success are based on
the mix directions found on the label. Modifications may not give the same results. Q Can I
use a hand mixer for making mixes? A. Some of the smaller mixes & recipes can tolerate a less powerful
hand mixer & will work fine. However, when using multiple substitutes, such
as in a gluten free/casein free diets, or mixing larger, stiffer, heavier mixes
(e.g. bread, cookie dough), a heavy-duty stand-up mixer is invaluable & essential to your finished product. Mixers thoroughly blend the ingredients & help determine true batter/dough consistency
& texture. Since substitutes tend to have differing characteristics than
the intended food product, rely on dough texture/consistency to gauge the exact amounts of substitute(s)
& liquid to add. Q. I substituted Bette Hagman flour blend for regular flour in my
recipe but it didn’t come out. Why? A. One question is did you add the right amount of xanthan or guar
(remember you need to add this to most recipes when converting flours). Also
gluten-free (GF) flours tend to absorb liquids differently than regular flours, & often need extra leavening (baking powder, yeast, eggs) & fat than regular recipes. Since the chemistry of the ingredients has changed you may need to tweak the other ingredients to achieve
the same success. YEAST/SUGAR/VINEGAR Q. What is the difference between brewer’s & baker’s
yeast? A. Brewer’s yeast is used for making beer.
Baker’s yeast is for baking. Q. Can I delete the
sugar in the recipe? A. That depends on the recipe. Sugar is rarely an essential ingredient
in breads & can most times be deleted. In cakes & cookies however, sugar
provides essential bulk & flavor. You will need to find an acceptable substitute
for the bulk if the recipe calls for more than 1/4 to 1/3 cup sugar. Use caution
if substituting liquid or fruit sugars for granulated sugar. They have higher moisture contents that may affect the final
texture of the baked good. Fructose & some other sugar substitutes also require
lower baking temperatures. Q. I can’t use cream of tartar because of grapes/fermentation.
What do I use for baking powder? A. Special Foods sells baking powder without cream of tarter. Also check the gluten free/casein free diet list for recipes in the archives. Q. Why do some yeasts not need to rise & yet others do? A. There are many different
strains & version of yeast. Many are gluten-free. Some varieties of yeast
are designed to work directly in the oven & others require an initial period of rise before baking. Due to the differences in these yeasts, you need to check the recipe & directions before use. Q. Do I need
to use the yeast? A. You should be able to delete it & use baking powder. Q. How do I delete the yeast in a recipe? A. If the recipe is
already gluten free, use an equal amount of baking powder. If it is not, you
may want to use 1 1/2 times the amount of yeast called for in the recipe. Q. Are Xylitol
(birch bark) & Stevia safe if I need to be yeast-free? . What are these anyway? A. Xylitol is a brand
name for sweetener derived from birch bark. It comes in granulated & powdered
form & is commonly seen in chewing gums on the market in the USA. While it
is approved by the FDA in food use, most of the literature done regards the positive results seen with preventing dental caries. There is little data on using it in large amounts.
Some find it MAY have a laxative effect in large amounts so take heed & caution when first using. Xylitol has a very pleasant taste & texture, very similar (if not almost identical) to granulated/powdered
cane sugar. The good thing about Xylitol is that is can be used in a 1:1 ratio
for regular sugar in recipes. No conversions are needed. It replaces the necessary
bulk sugar provides in a recipe & is of equal sweetness. Whether it is safe for those using a sugar-free diet is best
left up to your physician. Stevia is derived from an herb in Paraguay. It is VERY potent (about 30-40 times as sweet as sugar) & tends to have a licorice-like aftertaste
if used in too large a quantity. Because of its potency it cannot be used in
equal substitution for sugar in recipes. The FDA does not approve its use in foods as yet but does allow its use as a food
supplement. Q. What do I use if I cannot use vinegar? A. You can use an equal amount of lemon juice or some times, just
delete it. If you delete it, adjust your liquids in the recipe to accommodate
for this change. Q. What do I use for yeast if I need to be gluten free/casein free?
A. Yeast is GFCF. Q. What can I use to
substitute for brown sugar if I cannot have sugar? A. Try equal amounts Xylitol plus 1 TBSP dark agave nectar. If molasses is acceptable, try 1/2 cup of unsulfered molasses for every cup sugar
& reduce other liquids by 1/4 cup. Because molasses has a stronger taste
& may affect the texture of baked goods differently than granulated sugar, you may want to experiment a bit first. Q. What can I use to substitute for syrup if I cannot have
sugar? A. Some suggestions are vegetable glycerin flavored with gluten
free extract or agave nectar. EGGS/SUBS Q. Which size eggs do I use? A.Most recipes & mixes that require the addition of eggs refer
to using large chicken eggs (where each egg measures 1/4 cup liquid). Large
size store bought eggs may differ in size from the homegrown variety. Store bought
eggs are of uniform size & all equal 1/4 cup liquid. Q. How do I use liquid eggs/substitutes? A.Use 1/4 cup for each egg required. Q. I need to use egg substitutes but don’t know how &
when to use which? A. Eggs serve the purpose
of binding, moisture, &/or leavening in a recipe. When deciding if, when,
& how to substitute eggs, it is essential to understand the function of the
egg in the recipe. If a recipe or mix requires only 1 or 2 eggs, typically the
egg is being used to hold the ingredients together (binding) or for moisture. Here
almost any egg substitute (e.g. gelatin, flaxseed, liquid egg whites, Egg Beaters, etc) will work. When a recipe or mix requires 3 eggs, the eggs are used to assist with leavening. In these cases, only certain suggested egg substitutes are recommended (see box below). However, there are times when NO egg substitute will work. Most mixes or recipes requiring
4 or more eggs (e.g. Angelfood cake) or our Chewy Brownie mix require fresh whole eggs.
Please refer to the mix directions before making substitutions. A. What are some common
egg substitution suggestions? For binding &/or moisture: 1 TBSP ground flaxseed OR
unflavored, unsweetened gelatin plus 3 TBSP warm water per egg 1/4 cup ground soft tofu 3 TBSP pureed fruit or vegetables For leavening: For each egg use one of the following recipes: -1 heaping Tbsp Ener-G Food Egg Replacer® plus 2 Tbsp warm water -1 teaspoon baking powder, 1 TBS oil, plus 1 TBSPPP warm water -1 teaspoon baking powder, 1 TBSP cider or apple vinegar plus 1
TBSP warm water. Q. I can’t use eggs but want to make an angelfood cake or
brownie? A. There are times
when no egg substitute will work. If possible, use a chocolate cake like recipe
for brownies. Q. How do I use Egg
Replacer? Should I pre-mix the powder with water separately before placing it in the mix?
A. There is no need to pre-mix the Egg Replacer but DO use double
the recipe the package suggests for one egg (e.g. use 1 HEAPING TBSP of egg replacer plus 2 TBSP water for each egg). Q. I can’t use Egg Replacer because I can’t have corn?
What can I use instead? Try one of the below recipes for each egg & reduce the salt
in the recipe to account for the extra sodium found in most baking powder: 1 teaspoon baking powder*, 1&1/2 Tbsp water, plus 1& ˝ Tbsp
oil. 1 teaspoon baking powder*, 1 Tbsp warm water, & 1 Tbsp cider
or rice vinegar. *Note: For a corn-free
baking powder use Featherweight or other corn-free baking powder or make your own from the following mixture: 1/3 part baking soda (e.g. 1 Tbsp) 2/3 part cream of tartar (e.g. 2 Tbsp) 2/3 part arrowroot starch (e.g. 2 Tbsp) Blend flours well & store in airtight container. FATS Q. Is butter & shortening the same thing? No, not in baking. Shortening tolerates higher heats & provides
for a chewier, softer end product & a flakier piecrust. Butter provides a crisper, thinner cookie, & burns at lower
temperatures. Q. Aren’t all butters/margarines the same? Fats (& their substitutes) come in many forms: •
solid (stick, lard, shortening) •
oil •
diet or low fat •
soft or tub or whipped form •
pureed Q. Can I use solid shortening instead of butter? Can I substitute butter for solid shortening or oil for butter or oil for shortening? There are times in baking when one fat cannot be replaced or substituted for
another. In other applications, changes can cause poor results, especially in cookies.
Our mixes (as with most recipes) specify when to use high fat, stick butter (labeled
“good for baking”), or solid shortening, or oil, or when substitutes are acceptable. Before baking with margarine or butter, make sure the label states “works well for baking”. One of the only solid shortening substitutes we have found successful is coconut “butter”. Q. How do I use coconut butter? A. When using this instead of solid shortening, use 1/3-1/4 cup
less (to account for the extra liquid). And, whenever in doubt, just ask. It could be the difference between success & failure. Q. Is coconut butter a nut? No, coconut is actually a fruit. Q. How do I substitute oil in a recipe that originally calls for
butter? A. If the recipe can tolerate it, start by making a small batch
using 1/2 - 1/3 less fat/ oil. Based on
your results you can modify the amounts up or down. Q. How do I tell if my butter/margarine is good for baking? A. Many fat substitutes are not designed for baking (particularly
low fat, tub, & squeeze bottle varieties). Most are too high in water content &
will cause the product to become soggy or gummy. Check the package label to
see if it specifies whether the fat will work well in baking & how to modify the amount. A simple test to find out quickly
if your fat will work like real butter in baking is to put a small amount of the fat in the microwave on high power for 15
seconds & examine the end result. If the fat does not separate or burn, and looks still resembles real butter or shortening, it probably will work. Q. What can I substitute
for applesauce in a recipe if I cannot have apples? A. Try pureed pears
or vegetables. Q. Can I use applesauce
or pear sauce in place of oil? A. Often, as a partial
replacement, yes. Use to replace up to 1/2 the oil in a recipe. Q. How do I use flaxseed? A. Ground flaxseed
or flaxseed oil can be used as an additional ingredient to add essential fatty acids to a product. It can also be used successfully
as an egg substitute in some recipes (see how to use egg substitutes question for details).
Flaxseed oil should not be used in cooking requiring heat. It will render
the advantages of the product useless. CORN ISSUES/SUBSTITUTES Q. What do I use for
confectioner’s sugar? A. Cornstarch is often
used to prevent clumping in confectioner’s sugar. You can purchase corn-free
versions or you can grind your own cane or beet sugar up in a food processor. Q. What can I substitute
for corn syrup? A. Cane syrup, brown
rice syrup, vegetable glycerin, honey, pure maple syrup, mixed fruit juice concentrate, or un-sulfured molasses. Q. How do I substitute
for cornstarch? | ||