Gluten Free Mix

It seems everyday there are more and more people participating in some aspect of the glutenfree phenomenon. In the early days of my gluten free experience, there were only a few sources to help. One of early leaders was Bette Hagman, the author of the Gluten Free Gourmet Series. The first book was entitled The Gluten Free Gourmet followed by the Gluten Free Gourmet Bakes Bread and several others.

I feel one of the keys to making good gluten free bread is using the best possible mix. The one I found that does the best for most of my baking chores is entitled Wheat like Flour Mix:

Mix together
5 cups brown rice flour
4 cups white rice flour
1 cup corn flour
1 cup arrowroot
1 cup tapioca flour (or tapioca starch)
1 cup potato starch
1/3 cup corn bran
5 1/3 cups milk powde (may be soy or Vance' Dairy free powder is a good product and can purchased on line or in most health food stores)
1/3 cup sugar or sugar substitute
4 tablespoons xanthan gum
4 tablespoons egg replacer-Do not need to measure generously as would in making cakes or bread.
4 teaspoons salt

Mix well and store in large container with a tight lid. This mix can usually be substituted cup for cup instead wheat flour. If you have the time or inclination, doing your own mix is the least expensive way to go. One more tip, Use a whisk and then shake the container to mix the flours well. An electric mix also does a good of blending the flours. Let me know how this works for you .Bob’s Red Mill is the originator of this mixture and their products can be purchased from their website http://www.bobsredmill.com/ or find them in many supermarkets and health food stores.

Glutenfree Passover recipes

I have been busy celebrating a very important birthday this week with family and friends. But I’ve found a few moments to share some more about GFCF and Passover which starts next week. I was lucky to hear from Nadine Gilder who is the author of the gfcf Passover guide and has many more helpful tips on this subject. Additional information can be found on her website

http://www.autismeducationalservices.net/index.html

You can also order her book at:

http://www.gfcfpassoverguide.com/index0.php

She reminds us that the kosher markings on products immediately alert us whether a product contains milk or meat. Nadine is an autism education specialist and runs her own counseling service.

Below are more Gluten-free Passover recipes that can be made for the holiday or any other time.


Banana Nut Cake
7 egg yolks
1 cups sugar or ½ cup sugar blend Splenda for baking
¼ teaspoon salt
1 cup mashed bananas
¾ cup potato starch sifted
1 cup nuts (chopped) optional
7 egg whites (stiffly beaten)
In large mixing bowl, beat egg yolks until thick; add sugar and salt and beat until fluffy and lemon colored. Stir in the bananas, potato starch and nuts. Fold in egg whites. Pour into tube pan. Bake at 350 for 30 minutes or until the toothpick comes out clean.

Broccoli Soufflé

2 packages of frozen broccoli
3 tablespoons margarine
2 1/2 tablespoon potato starch or potato flour
1/4 teaspoon salt
1 tablespoon mushroom soup mix
1 teaspoon onion soup mix
2 eggs separated
Cook broccoli in microwave for about 5 minutes or until tender.
Drain. In mixing bowl, add all other ingredients except egg whites.
Beat egg whites until stiff and add to vegetable mix. Put in casserole dish and bake in 350 oven for about 30 minutes.

Hope you have good luck with these.

Welcome to Great to be Gluten Free Blog

Welcome to the Great to be Gluten Free Blog. I'm Lillian Galler, a professional dietitian, who has been working in the Gluten Free area for over ten years. I enjoy helping others who need to find alternatives recipes due to food allergies and other conditions such as Celiac or Autism. I'll be sharing information, resources, and recipes that I've developed and would be glad to address questions on Gluten Free living.