Gluten Free Recipes For The Baker In You

Adapting all of the recipes you are used to using into gluten free recipes can be very intimidating once you or a family member gets the diagnosis of celiac sprue. As you know, celiac sprue is an intolerance to gluten. The body looks on the gluten as a foreign invader and attacks it, eventually leaving the nutrient-gathering villi in the intestine damaged and unable to extract vitamins, minerals, fats, proteins and carbohydrates from food that is eaten.

Looking for a gluten-free flour substitute? The Featherlight mix recipe by Bette Hagman takes 1 c. Rice flour, 1 c. Cornstarch, 1 c. Tapioca starch. Add 1 Tbsp. Potato flour (make sure this is potato flour, not potato starch). Mix. You can use this in a 1:1 ratio as a flour substitute.

You may want to keep this whole pan of brownies all to yourself once you taste how good they are. Take three eggs and beat until frothy. Add in a half a cup of oil and a cup of white sugar. Mix this up till well blended. Then add in two tablespoons of cocoa plus a half a cup of potato starch and a cup of nuts (optional). Combine well. Pour batter into a nine-inch, square baking pan that you greased previously. Put into a preheated 350 degree oven and bake for about 30 minutes.

Gluten-free chocolate chip cookies require 8 oz butter, unsalted, 2 c. Brown rice flour, 1/4 c. Cornstarch, 2 Tbsp. Tapioca flour, 1 tsp. Xanthan gum, 1 tsp. Baking soda, 1 tsp. Kosher salt, 1-1/4 c. Brown sugar, 1/4 c. White sugar, 1 entire egg and 1 additional egg yolk, 2 Tbsp. Milk/milk substitute, 1-1/2 tsp. Vanilla, 1 12 oz bag of milk chocolate chips. Mix dry ingredients. In another bowl cream the butter and sugars. Add eggs, milk and vanilla. Combine well. Stir in the dry mixture a little at a time. Add chocolate chips. Chill an hour. In preheated 375F oven, bake approximately 14 minutes.

To make a wonderful batch of red velvet cake cupcakes that have no gluten and are super simple, purchase a box of Betty Crocker’s gluten free yellow cake mix, a package of chocolate instant pudding (Jello brand has no gluten in it), add a stick of butter and 8 oz. Of sour cream, three eggs, and two-thirds of a cup of milk. Stir. Then add in two tablespoons gluten-free brand of red food coloring (Tones is gluten free). Mix well and put into cupcake pan that has been lined. Fill about half full. Bake at 350 degrees. Cupcakes are done when a toothpick comes out clean, which is somewhere between 16 and 20 minutes of baking time. Frost after the cupcakes are completely cool.

Banana bread with no gluten calls for 2/3 c. Light or dark bean flour, 2/3 c. Cornstarch, 1/2 c. Tapioca flour, 1/2 tsp. Xanthan gum, 3/4 tsp. Baking soda, 1-1/4 tsp. Cream of tartar, 1/2 tsp. Salt, 1-1/2 tsp. Cinnamon, 1/3 c. Soft butter, 2/3 c. Brown sugar, 2/3 c. Egg substitute, 1 tsp. Vanilla, 1 c. Extra ripe banana (mashed). Beat butter and brown sugar together, then add the 2/3 c. Egg substitute. Beat until fluffy. Add the vanilla, banana and stir. Combine all of the dry ingredients well, then add to the sugar-butter-egg mixture. Finally, pour batter into a greased 9×5-inch bread pan. Bake 50-60 minutes at 350F. Let cool for 10 minutes in pan, then turn out on to a wire rack.

One of the favorite foods people diagnosed with celiac disease say they miss most is pancakes. Here is a great recipe that duplicates almost exactly the taste and texture of wheat pancakes. Mix together a cup of rice flour, three tablespoons of tapioca flour, a third cup of potato starch, four tablespoons of dry buttermilk powder, a package of sugar substitute, one and a half teaspoons of baking powder and a half teaspoon of baking soda, a half teaspoon of salt and a half teaspoon of xanthan gum. Then add two eggs plus three tablespoons of oil and two cups of water. Mix well, but the batter should be lumpy. Cook on a hot griddle or frying pan.

Remember that you can substitute any of the flour combinations with the Featherlight mix in any of the no-gluten recipes. Happy baking!

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