Gluten-Free Baking: The Conversion Chart. Today, a lot of people have an intolerance for gluten.
If you are one of those people, then you know how hard it can be to find something to eat! Yes, we can always eat fruits and veggies… but let’s be honest, we want cake! Nowadays, there’s a lot of gluten-free mixes out there, but they aren’t cheap. Sometimes they are double or even triple the price of normal baking mixes! But it’s not the end… we are here to help!
Introducing: The Gluten-Free Conversion Chart You can make all of the things that you love: bread, cookies, cakes, etc. Follow the chart above to figure out how much of each of the above ingredients are needed for your recipe. Download your gluten-free conversion chart now. Things You Should Know: -If the recipe calls for 1 teaspoon of baking soda, use 1 teaspoon of baking soda and 1/2 teaspoon of baking powder-If the recipe calls for 1 teaspoon of baking powder, use 1-1/2 teaspoons of baking powder. Helpful Hints: -Gluten-free baking is not as complicated as it seems. Free Recipes. Gluten Free Cooking School: Gluten Free Recipes for a Gluten Free Diet. Gluten Free Cooking - Gluten Free Recipes. 5 Tips for New Gluten-Free Cooks. Learn how to prepare yourself and your kitchen for safe and successful gluten-free cooking with these five tips for new gluten-free cooks.
Do you have questions about how to cook without gluten? Join our gluten-free cooking forum. Your questions, comments and suggestions are always welcome. Get our free email weekly Gluten-Free Cooking Newsletter for the latest gluten-free recipes and gluten-free cooking news. 4. Photo 2008 © Teri Lee Gruss More and more groceries and natural foods stores carry a good selection of gluten-free ingredients and packaged gluten-free baking mixes. Using packaged mixes is a fast, convenient way to see, first hand, how working with gluten-free flours is different than working with gluten flours. Gluten-Free Product Reviews 5. Good gluten-free cookbooks are invaluable for new gluten-free cooks.
Your local library is a great place to find an assortment of gluten-free cookbooks which you can review for yourself before buying. Cooking Gluten-Free. Please welcome Simply Recipes guest author Karina Allrich of the gorgeous and ever informative food blog, Karina’s Kitchen: Gluten-free Recipes.
Karina is kicking off a series of articles on gluten-free cooking and recipes. ~Elise Imagine if you were told you had to give up bread. And pasta. And cookies! Learning to cook gluten-free is a challenge, but not an insurmountable one. Keep it simple. Gluten-free grain choices include rice and risotto, quinoa, corn and polenta, millet and buckwheat. Starches and thickeners for gluten-free cooking include tapioca and tapioca starch, arrowroot, cornstarch and potato starch. Other foods to avoid include white flour, wheat berries and bran, rye, barley, spelt, faro, cous cous, pasta, malt and beer. When I first began my gluten-free diet eight years ago I relied on back to basics scratch cooking to get me through. Mushroom Risotto Creamy PolentaButternut Squash Apple SoupChicken Enchiladas VerdesMom’s Ground Turkey and Peppers Additional resources: