I'm here to help and inspire you to cook gluten free food you love. Cook for the health of it and have fun doing it! Cooking guarantees a lifetime of adventure, creativity and community. Cook with friends, share your food and create a gluten free lifestyle you love.
Use what's in season, try dishes from different cultures and be adventurous. For bakers I share what I wish I knew when I started gluten free baking! It's a steep learning curve but the gluten free community is generous and together we've come a long way in the last decade.
I also hope that more people will learn about the challenges faced by people living on a restricted diet and understand how serious it is. We all know people with different food restrictions so why not expand your culinary knowledge and skills so you can adapt for your friends. If you cook with real food and are willing to learn, you'll be able to eat with anyone.
I've been subbing in 25% oat flour in my gluten free bread recipe for my bread machine. The flavor is great, but it always caves in at the center of the loaf. Would you suggest adding psyllium husk or another possible fix?
Your blends are based almost entirely on rice. Easy enough to just buy rice based at town. While most of the world populaion consumes a rice based diet there are many who do not and can not. Also rice has become a chemically contaminated food and can not be trusted to be pure so organic is a must and tested would be useful.
I have made gluten free baguettes. using psyllium husks self ground, millet flour, tapioca starch, yeast etc. Every thing turned out really well. but when I tasted it there was a metalic after taste. Do you know what it is?
Hi dear, may i ask for help?? My glfreebread stays in oven over 1 hour and 20 min . Outside seams xfect but inside it's always wet and not cooked well. It's heavy and seams that don't rise. I tried with fresh yeast, with dry yeast, I tried diverse combination of flours, starches and i add psillium husks and xantan gum. But always the same problem Can you help me?? Thank you 😊😊😊
Great idea to use the chia as a binder. There are so many ways to make bread so finding something that works for you is always a win! Then you can apply what you learn when you're trying something different.
Yes, sorghum is a millet. In Canada we grow millet and all the packages simply say millet (both the whole grain and the flour) with no reference to the variety. The Government of Canada website says we grow 2 types here; hay millets (which include the foxtail types and Japanese millet), and the grain millets (called the proso or broom corn millets). I could not really find good information about how many types are made into flour. Wherever you live, a local seller of millet flour may be able to provide more specifics. Good luck!
Hi. Thank you for this precious info and sharing your successful experiments with us. Can you please tell me which variety of millet is it that you use? We have several millets in India. And our shopkeepers would not know if I asked for millet flour. Thank you.
Thanks for your kind words. I think our millet flour in Canada is made from foxtail millet but I can't be sure. Neither the whole millet or the flour that I buy specifies the variety on the package. My millet flour is yellow so by looking at the 7 varieties of millets this is my best guess. While I was searching I did see references to people making roti using pearl millet (bajra), finger millet (raji) and sorghum (jowar). I think this means many millets can be ground into flour and used in baking. I hope that helps. Happy baking!
I love your video series for gluten-free baking! Quick question, do you think I can substitute xanthan gum with psyllium powder 1:1 when a recipe calls for it?
Hi Plant Based! The answer is sort of but not 1:1. Psyllium binds more effectively with water than xanthan and it works best in yeast breads since they have a lot of water. It also has a bit of an earthy flavour and is typically used in larger amounts. These are just guidelines not rules so you can use psyllium in your recipes (I use it in my Cinnamon Rolls). To substitute for xanthan gum use 1 to 5 times as much (1 tsp xanthan = 2-5 tsp psyllium). I wouldn't use psyllium in shortbread or sugar cookies but you can certainly use it in many recipes and repeat with small adjustments until you get the taste you want. I hope that helps. Happy baking!
Hi there! I'd love to but it's going to be a while yet. I have several family members that are ill but I'm trying to get back to sharing more content. Thanks for checking up on me.
Hi Sobia. Yes, I often use xanthan gum in my baking. It helps keep baked goods stay together and also helps with freshness. In some recipes, like my cinnamon rolls, as well as most yeast breads I use psyllium husk powder. It is able to absorb more liquid so is preferred for yeast breads. I hope that helps you. Sorry for the delay.
Sorry for the delay. Yes, I use xanthan gum in most of my baking. It helps baked goods stay together and also helps with freshness. In some recipes, like my cinnamon rolls, as well as most yeast breads I use psyllium husk powder. It is able to absorb more liquid so is preferred for yeast breads. I hope that helps you.
Thank you so much for your reply. Appreciate it. I gather that the quantity used for each would be small, like a teaspoon for 1/2 kg of flour, is that right?
Hi. So sorry I missed your comment. Recipes vary but xanthan gum is usually 1/4 - 1/2 tsp per cup of flour, sometimes 1/2 - 1 tsp per cup of flour in bread recipes. Psyllium husk powder is more effective is yeast breads and recipes often use twice as much, 1-3 tsp per cup of flour. I hope that helps. Happy baking! @@manjuramchandani6646
Sorry for the delay. I would recommend a combination of cornstarch and arrowroot starch. You could also try sweet rice flour which has very little protein so is almost like a starch. As a general guide I recommend combining two starches for better results with your baking. Usually you want starches for lightness so I wouldn't use quinoa flour or teff flour in place of a starch. I hope that helps. Happy baking!
Saying something like "the international markets..." instead of "the Asian stores" is probably going to come off a whole lot less abrasive sounding! Even if you con keep that whole bit out my refering people to the types and names they should look for maybe saying instead " and if you arent able to jrder these online finding a good international marketplace in your Area can probably connect you with these products but as for the bob redmill it is likely sold at your local big box or even sometimes at well known bakeries." Whatever you do you but for me the wording was very off putting! Alternatively, the bakery where i work puts together and offers blends of flour that are readily able to be used at home. Yes gluten free. Just a suggestion is all and it can save some steps and time for the overall pocess.
Yes, some of us just have better luck making our own blends. I also feel like I'm set up to make different blends as well as recipes that call for individual flours so it's better all around.
Sorry for the delay but by chance I just bought millet, the grain. This week I'm making millet pilaf, millet risotto and I will also try it as porridge. Thanks for that!
Sweet rice flour is a starchy flour so a good substitute would be tapioca starch or potato starch. However, too much tapioca starch makes baked goods dense and gummy and too much potato starch makes them crumbly. I would increase the sorghum flour to 30% of the total then try the starches. Make small batches of flour and keep good notes to find exactly what works for you. Checkout my Flour Guide ( buff.ly/45QPSz4 ) to help you. Happy baking!
Hi! Pizza dough and all gluten free yeast breads have unique challenges. However, there are many flatbread recipes made with a single flour that work well for a version of pizza. Search buckwheat paratha and you'll find recipes. If you're interested in others look for socca (made with chickpea flour) or sorghum roti. Happy cooking!
Yes you definitely can. I recommend you track how much you use and your results so you can achieve the taste and texture you're looking for. Happy baking!
Thanks for sharing, that’s what I always thought. These day people create recipes with so many different flour combos it’s hard to know what authentic really is.
Hi Lily! The answer is sometimes yes and sometimes no. That might work in a muffin recipe, it might not work as well in a cookie recipe and it probably won't work in a yeast bread recipe. GF flours don't absorb liquid or fat the way wheat flour does so you need to learn the tweaks to make for the best results. My '29 Tips For Cooking with Gluten Free Flour' is a download that will help you learn. Visit everydayglutenfreegourmet.ca/blog/ to get your copy. Best of luck with your baking!
