Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Gluten-free Diet / Celiac Disease / Converting Recipes to Gluten Free Recipes
    Lost? Site Map

    Converting Recipes to Gluten Free Recipes

    Chrissyo
    Fri Jan 28, 2005 1:22 am
    Food.com Groupie
    I have thougth about a thread like this for quite a while now. I thought that maybe between us bunch of Gluten Free cooks, through helping each other, we might be able to convert gluten recipes successfully.

    For example, the other day I cooked Steve G's Best Ever Banana Bread. I followed the recipe exactly but I added Xanthan Gum to the flour. I added 2 flat teaspoons of the gum to the flour. The outcome was that the bread was very heavy and dense but the flavour was really good.

    Maybe I added to much gum? What to you guys reckon? Any comments, suggestions?

    Thanks

    Chris
    Catfish Charlie
    Fri Jan 28, 2005 3:17 pm
    Food.com Groupie
    What type of flour did you use? Rice flour?

    Usually when I am trying to convert a recipe straight-up I will use a mix of (Asian) rice flour, bean flour, corn starch and tapioca starch. This works often but not all of the time. For breads, I find that you usually need to modify the recipe so that it is more batter-like and less dough-like, and the addition of Xanthan gum is a good idea. I would try cutting back to 1 1/2 tsp of Xanthan gum, and add 1/2 tsp unflavored gelatin as well.
    GinnyP
    Sat Jan 29, 2005 6:05 pm
    Food.com Groupie
    I'm curious, too, Chris. What kind of flour or blend did you use?
    Chadonbeni
    Wed Feb 02, 2005 7:36 am
    Newbie "Fry Cook" Poster
    I use a mixture found in one of Carol Fenster's cookbooks, and it works very nicely for quick breads

    1/3 cup sorghum (also called jowar) flour
    2/3 cup garfava flour
    1 cup tapioca flour
    1 cup corn starch

    I usually double the recipe.

    Add one tsp xantham gum per cup of flour used in the recipe

    Another thing I do for breads, like a banana bread, is make muffins instead of the bread. It cooks more thoroughly.
    I will adjust the temperature to 350 if the original calls for 375. I usually bake for 20 minutes or until its browned and a toothpick comes out reasonably dry.
    Chef #207843
    Wed Apr 06, 2005 9:58 am
    Newbie "Fry Cook" Poster
    A friend and I recently persuaded our school tuckshop to let us cook some gluten, dairy, egg, preservative and MSG free foods for the children. We made Crispy Chicken Strips, Chicken Balls, and Sausage Rolls. With the later, we had to create a pastry that would not crumble or be to rubbery. We discovered GFG, an Orgran product called Gluten Free Gluten. We used about 3 large tablespoons for 2 cups of Gluten free flour, and this worked quite well. Haven't had time to try it in bread or cake yet though.
    Jenny Sanders
    Wed Apr 06, 2005 5:03 pm
    Food.com Groupie
    French Pie Pastry by Marie

    I have made this twice now, using brown rice flour from Bulk Barn in a straight substitution for the wheat flour. I have found I have needed to add a couple tablespoons extra water both times, but the pastry turned out beautifully. Very light and flakey, but it held together well, and tasted good.
    cpz
    Wed Apr 06, 2005 5:48 pm
    Regular "Line Cook" Poster
    Our daughter has celiac so I have spent the past three years learning how to make things for her so that she does not miss out. My brother recently made a cake when we visited and he uses almond flour, which made a nice, moist cake with none of the gritty texture that rice flour often brings with it. Maybe that might help with some recipes, particularly pastry.
    Phoenixrxn70
    Sun Oct 30, 2005 12:48 pm
    Newbie "Fry Cook" Poster
    Does anyone know of a cake mix recipe substitute? I have a bunch of non-GF recipes that call for cake mixes and I need to figure out how to make a GF alternative. Any suggestions?
    bearhouse5
    Sun Oct 30, 2005 8:56 pm
    Food.com Groupie
    Chrissyo wrote:
    For example, the other day I cooked Steve G's Best Ever Banana Bread. I followed the recipe exactly but I added Xanthan Gum to the flour. I added 2 flat teaspoons of the gum to the flour. The outcome was that the bread was very heavy and dense but the flavour was really good.
    Maybe I added to much gum? What to you guys reckon? Any comments, suggestions?

    Looking at the recipe I'ld add a little more baking powder and, as it looks more like a cake than bread, I'ld reduce the gum to 1 tsp (1/2 tsp per cup of flour for cakes is the general rule). Have you considered trying Orgran's GFG (Gluten Free Gluten) ? - I haven't tried it yet, but others say it's great. I too am curious as to which flour you used.... I find some of the pre-mixes tend to give a rubbery result.
    Kim icon_biggrin.gif
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites