Thursday, September 8, 2011

A gluten free baking question for you...

I've been asked by one of my sweet readers how one might convert a muffin recipe to make it gluten free. Since my family doesn't happen to have anyone with a gluten intolerance, I'm not familiar with alternate flours or whatever else might be involved in converting a recipe to make it gluten free.

That's where you come in, if you wouldn't mind helping out. :) 

What tips or advice do you have for someone unfamiliar with gluten free baking? Please leave a comment below!! I'm looking forward to reading your suggestions.

11 comments:

  1. I have a friend who is needing to transition to a gluten-free diet and I'm sure she'd LOVE these tips as well.

    Emma
    City Roots, Country Life

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  2. Gluten free baking is not the easiest and is partially a new acquired taste as nothing is quite as fluffy and tasty as what you are used to. I haven't had much luck with gluten free recipes. A friend gave me a tip that has helped. She said to mix the batter until it looks like what you are trying to make cookies, muffins etc. A combination of flours is best when working with gluten free. Coconut flour is great for sweets. There are all kinds of gluten free flours to choose from. You will also need xanthum gum (this helps hold everything together). Potato starch and tapioca flours will be used quite a bit too. If you are going to be in this for the long hall I would recommend getting a grain mill as this will save on cost in the long run. You can purchase grains and grind your own flour. Things like rice, popcorn kernels, teff, sorghum, and much more. You can make your own nut flours in a good blender. Coconut pancakes are the best by the way. I haven't found a good gluten free bread that we like yet. Bread seems to be one of the hardest things to replace. Here is a yummy cookie recipe that is easy and doesn't require any flour.

    Peanut Butter Cookies
    1 cup peanut butter (you can use other nut butters to vary the taste)
    1/2 c honey or 1 cup sugar
    1 egg
    1 teaspoon baking powder

    Bake at 350 for 10 minutes. You can also add mini chocolate chips if you want. We have tried peanut butter and almond butters with this recipe and love it. Even non gluten free guest love these cookies.

    I hope this was at least a little helpful. If you have additional questions please feel free to ask and I will answer the best I can. I don't claim to be an authority on the subject, just learning as I go.

    I am hosting a giveaway on my blog. Please feel free to stop by and enter.
    http://stephanie-allthingsbeautiful.blogspot.com/2011/09/who-loves-coffee.html

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  3. All things beautiful - Thanks so much for leaving not only what looks to be some excellent advice but also a gluten free recipe! I'm curious, would this cookie recipe work with less sugar?

    Blessings, ~Lisa :)

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  4. Thanks, Lisa~ and thanks to Stephanie for this great advice! Always good to hear stuff from a veteran who has been through this...

    I'll try both yours, Lisa, and Stephanie's, too!

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  5. I will have to ask my friend that made some of the most amazing spelt muffins if you want. I don't know if that is gluten free. I did google amazing gluten free muffins and found some yummy sounding ones. You might try that and compare them. I just LOVE google'ing. [o=

    Blessings and ((HUGS))!
    -Mary

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  6. Ah, yes, Google! Why didn't I think of that? And please do share about the spelt muffins if you have time. Blessings, ~Lisa

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  7. I emailed my friend for the recipe and I hope she will find it for me. [o=

    Ohhh yes I can send one (or all three candles [o;) to you. I still have some wax to make some. I will email you very soon.

    Today I am cleaning up the kitchen and making fudge. I also need to make some bread and brownies to take to the Garlic Festival tomorrow. That way we don't spend TOO much money on food, lol. I will post a song for you also and hopefully Monday I will post about the festival. Oops I should have emailed this too you. ((blush)) Ohhh but there is nothing like a nice note from a friend though. [o;

    Blessings and ((HUGS))!
    -Mary

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  8. I have only made the above cookie recipe with honey. Normally when baking with honey instead of sugar the rule is to use 1/2. Personally I would use less sugar if I were to use sugar. I would try 1/2 and if that was too little 3/4. I also think you could cut some of the honey too if you wanted too. It really is a matter of taste.

    I came across a new blog today, Simply Sugar and Gluten Free. She has tons of recipes and has a new recipe book. Looks yummy. http://simplysugarandglutenfree.com/

    Crystal & Co. is having a giveaway for the cookbook if anyone would like to enter.
    http://www.crystalandcomp.com/2011/09/simply-sugar-and-gluten-free-cookbook-giveaway/

    I am also hosting a My Memories Suite Digital Scrapbooking Software giveaway on my blog. You can check it out at
    http://stephanie-allthingsbeautiful.blogspot.com/2011/09/my-memories-suite-review-and-giveaway.html

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  9. I just read the comment about spelt muffins. Spelt is not gluten free. You can google a list of gluten free grains. Buckwheat is gluten free and is not a wheat even though wheat is in the name.

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  10. Anonymous9/10/2011

    some good general information for adapting any recipe:

    http://www.vegiac.com/forums/recipe-conversion/885-tips-converting-recipes-gluten-free.html

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  11. Ladies,

    Thanks so much to each of you for sharing your gluten free baking tips! I appreciate the links you shared and look forward to checking them out.

    All things - Thanks for letting me know about spelt NOT being gluten free!

    Blessings, ~Lisa

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Thanks so much for visiting; your kind thoughts and questions are always welcome. :)

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