Gluten free cooking
- jenmiller516
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Gluten free cooking
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- braver
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It can be a little overwhelming at first, but there are so many good products available now that it's gotten a lot easier than it used to be. My favorite bread is from Canyon Bakehouse - the absolute closest to regular bread that I've found. My grocery store carries it, but you can order it online if you can't find it near you. Let me know if you're interested in other product recommendations or have other questions!
- jenmiller516
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-- 25 Jul 2016, 10:40 --
Braver, I'd love recommended products. My trial and error isn't making me feel positive about it. Thanks so much for letting me know about America's Test Kitchen having GF cookbooks. I love to bake and I miss decent crusty bread already.
- braver
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Barilla makes the best gf pasta I've had. Snyders makes awesome pretzels. In terms of off-the-shelf baking mixes, I stay away from the Bob's Red Mill mixes - they use a lot of bean flour and I find that the flavor carries through to the finished product (which is really not good in things like cookies!). I do use Bob's Red Mill flours though, just not the mixes. Pamela's makes some of my favorite mixes, especially the pancake mix. I mentioned Canyon Bakehouse bread before, but I also really like Rudi's ciabatta rolls. I usually have a bag of those in the freezer ready to pop in the oven whenever I feel like a hot rolljenmiller516 wrote:Braver, I'd love recommended products. My trial and error isn't making me feel positive about it. Thanks so much for letting me know about America's Test Kitchen having GF cookbooks. I love to bake and I miss decent crusty bread already.
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- Booky_BettyC
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-- 17 Aug 2016, 23:50 --
Hi ?Do you know of a good GF recipe for perogi dough that isn't complicated? I miss perogis so much! I have made a couple different types of doughs before, but very hard to deal with. It's just not the right dough. Frustrating!!braver wrote:Hands down, America's Test Kitchen. They've got two gluten-free baking books that are my bibles. I've been gluten-free for about 6 years now, and one of the things I missed the most was a good baguette. Thanks to these books, I can have them again! Definitely get these books if you like to bake at all.
It can be a little overwhelming at first, but there are so many good products available now that it's gotten a lot easier than it used to be. My favorite bread is from Canyon Bakehouse - the absolute closest to regular bread that I've found. My grocery store carries it, but you can order it online if you can't find it near you. Let me know if you're interested in other product recommendations or have other questions!
- braver
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I've never tried pierogies, but I've made pot stickers, and I assume the dough would work well for either. But I think you'd find the recipe too "complicated". I'm really not sure what to tell you though, since using different flours and needing to be precise is just inherent to gluten-free baking.Booky_BettyC wrote:I don't like gluten free cook books myself. A lot are kind that have a recipe for eight different flours, complicated directions, or the recipes simply just won't turn out. Not to mention some recipes actually expect you to weigh the different flours/starches! I get most of my recipes off of Pintrest and use a lot of Betty Crocker GF bisquick recipes as well. Haven't run into a Betty Crocker recipe that has steered me wrong. Gluten free cookbooks are also expensive. I'll go elsewhere (Pintrest, YouTube) for free than spend all that money on recipes that turn out like dog food lol. Hope your hunt goes well!! It's definitely an art. You will find out what flours you will and will not like really quick.
-- 17 Aug 2016, 23:50 --
Hi ?Do you know of a good GF recipe for perogi dough that isn't complicated? I miss perogis so much! I have made a couple different types of doughs before, but very hard to deal with. It's just not the right dough. Frustrating!!braver wrote:Hands down, America's Test Kitchen. They've got two gluten-free baking books that are my bibles. I've been gluten-free for about 6 years now, and one of the things I missed the most was a good baguette. Thanks to these books, I can have them again! Definitely get these books if you like to bake at all.
It can be a little overwhelming at first, but there are so many good products available now that it's gotten a lot easier than it used to be. My favorite bread is from Canyon Bakehouse - the absolute closest to regular bread that I've found. My grocery store carries it, but you can order it online if you can't find it near you. Let me know if you're interested in other product recommendations or have other questions!
Truly, *all* baking should be done by weight. Flours and starches have different densities whether they are poured, scooped, or sifted. You can get away with a lot in regular baking, but once you've added the challenge of having to compensate for no gluten, things gets trickier. Gluten provides structure to baked goods, so you need different starches to help make up for that. Gluten-free flours don't hydrate the same way and can't absorb as much fat, so if your measurements are off, your final results will be too.
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- Booky_BettyC
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Ya I understand the whole process. I guess it was just wishful thinking that I could pick up a gluten free flour blend and add what I needed to make the proper dough for perogies. Wish it was as easy as making cakes and bread?braver wrote:I've never tried pierogies, but I've made pot stickers, and I assume the dough would work well for either. But I think you'd find the recipe too "complicated". I'm really not sure what to tell you though, since using different flours and needing to be precise is just inherent to gluten-free baking.Booky_BettyC wrote:I don't like gluten free cook books myself. A lot are kind that have a recipe for eight different flours, complicated directions, or the recipes simply just won't turn out. Not to mention some recipes actually expect you to weigh the different flours/starches! I get most of my recipes off of Pintrest and use a lot of Betty Crocker GF bisquick recipes as well. Haven't run into a Betty Crocker recipe that has steered me wrong. Gluten free cookbooks are also expensive. I'll go elsewhere (Pintrest, YouTube) for free than spend all that money on recipes that turn out like dog food lol. Hope your hunt goes well!! It's definitely an art. You will find out what flours you will and will not like really quick.
-- 17 Aug 2016, 23:50 --
Hi ?Do you know of a good GF recipe for perogi dough that isn't complicated? I miss perogis so much! I have made a couple different types of doughs before, but very hard to deal with. It's just not the right dough. Frustrating!!braver wrote:Hands down, America's Test Kitchen. They've got two gluten-free baking books that are my bibles. I've been gluten-free for about 6 years now, and one of the things I missed the most was a good baguette. Thanks to these books, I can have them again! Definitely get these books if you like to bake at all.
It can be a little overwhelming at first, but there are so many good products available now that it's gotten a lot easier than it used to be. My favorite bread is from Canyon Bakehouse - the absolute closest to regular bread that I've found. My grocery store carries it, but you can order it online if you can't find it near you. Let me know if you're interested in other product recommendations or have other questions!
Truly, *all* baking should be done by weight. Flours and starches have different densities whether they are poured, scooped, or sifted. You can get away with a lot in regular baking, but once you've added the challenge of having to compensate for no gluten, things gets trickier. Gluten provides structure to baked goods, so you need different starches to help make up for that. Gluten-free flours don't hydrate the same way and can't absorb as much fat, so if your measurements are off, your final results will be too.
- Elizabethmichal
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I quite agree and Canyon Bakehouse bread is really good and it does not have to be frozen. I like making gluten free from scratch sometimes also. There are fortunately a lot more resources available these days. I tend to google for a gluten free recipe, try them and if they make the cut they get added to my own file of recipes.braver wrote: ↑25 Jul 2016, 09:39 Hands down, America's Test Kitchen. They've got two gluten-free baking books that are my bibles. I've been gluten-free for about 6 years now, and one of the things I missed the most was a good baguette. Thanks to these books, I can have them again! Definitely get these books if you like to bake at all.
It can be a little overwhelming at first, but there are so many good products available now that it's gotten a lot easier than it used to be. My favorite bread is from Canyon Bakehouse - the absolute closest to regular bread that I've found. My grocery store carries it, but you can order it online if you can't find it near you. Let me know if you're interested in other product recommendations or have other questions!
I always liked King Arthur flour and they have a gluten free option now. I also like Bob's Red Mill for a lot of their gluten free products.