Gluten Free Goodies
One thing I miss having to be on a GF diet are baked goods. I've found a few recipes that work really well and I stick mainly to them. I also miss a good loaf of home baked bread, but I'll have to forego that because I've tried baking my own following a GF recipe and all I'm doing is wasting expensive flours and other ingredients. They flop every time.
If anyone else has Celiac and has some tried and true recipes for baked treats, I'd love to hear about them. And, if anyone is interested, I have a surefire recipe for brownies.
I am celiac and have had a lot of success with cook books by Bette Hagman and also those by Carol Fenster. That said, GF baking isn't easy and nothing tastes exactly the same. All you can do is keep trying. Fortunately there are more and better products out there than there once were. Are you looking for a specific recipe?
There are some great GF baking blogs online.
http://glutenfreegoddess.blogspot.ca/ is one I enjoy.
I have got some great recipes from Living Without Magazine http://www.livingwithout.com I get regular emails with yummy recipes. One of the great tips I got from the magazine a couple years ago was to add poultry seasoning to the bread I baked for stuffing the Thanks Giving turkey. Preseasoned bread I had never thought of doing that, even when I was making regular bread for the dressing.
I am lucky to have a GF bakery about an hour away. They have wonderful baked goods.
I find that homemade GF bread with milk and eggs works better than ones made without. I also mix it for a long time in my stand mixer before baking.
A couple tips:
Get a good kitchen scale and use it instead of measuring cups for dry ingredients. I have found that made a huge difference to my success baking gluten free.
Find a couple flour blends that work for you and stick with them. When I started baking GF I bought a huge variety of GF flours, but I find I turn to only a couple GF flour blends over and over. I have loaned out my recipe book with the blends I use.
Check if there is a local Celiac Support Group near by. http://www.theceliacscene.com/ is near me and has lots of great resources.
One recipe that has translated beautifully to GF is my banana bread recipe.
1 1/4 cup GF flour blend with xantham Gum Or add 1/2 tsp of xantham gum
1 tsp baking soda
1/2 cup vegetable oil
1 cup sugar (I only use 3/4 cup, but the original recipe calls for a full cup)
2 ripe bananas (I use medium sized ones)
1/4 cup chopped nuts (you choose what you like)
Sift flour and baking soda (xantham gum if using) into a big bowl.
Mix mashed bananas, eggs, sugar, and oil well.
Add wet to dry ingredients (when I made this with regular flour I just hand mixed with Gf flour I use the mixer). When well mixed add nuts.
Bake in a greased loaf pan at 350 degrees for up to an hour. I check a few times for doneness.
Once it is baked tip out onto a cooling rack. Once cool, slice the whole loaf and freeze in serving sized portions. I do 2 slices in a sandwich bag, but you could do the whole loaf and separate the slices by waxed paper.
Even the family cannot taste the difference between this and 'normal' banana bread.
Here's another site that I check out regularly: http://glutenfreeonashoestring.com/
Thanks for the tips. I have the cookbooks one poster mentioned. I also bought several different kinds of flour. But wouldn't you know it, the recipes I want to make always call for the one flour I don't have. Or else other ingredients I don't normally have on hand.
I would like to find a recipe for making chocolate chip cookies. Also a shortbread recipe for strawberry shortcake. I found one but neglected to write it in my special GF notebook and couldn't make it again. Then I tried the Bisquick GF mix, but it calls for eggs and butter and makes too many. I used to make the regular Bisquick shortbread and only make enough for 5 servings. I'm thinking I may have gotten the recipe I like online because I can't find it anywhere in the cookbooks.
So if anyone can help, I'd appreciate it. Until then, I guess I'll live without my goodies.
Betty Crocker puts out gluten free goodie mixes that are awesome. My DH had to go gluten free also just a few months ago. It was a real challenge for me to switch everything. He was really missing his bread & goodies. When I found the chocolate chip, brownie, & cake mixes from Betty Crocker & made them, he was totally happy. They are like the real thing.
For Choc chip cookies I use the recipe on the bag of chips, substituting Bette Hagman's Four flour bean mix for the wheat flour and adding 1/2 to 1 tsp. xanthan gum. The flour mix calls for 2 cups garfava bean flour, 1 cup sorghum flour, 3 cups tapioca flour and 3 cups cornstarch. Mix these 4 ingredients in a large canister with a tight lid and shake well. Then just measure and use as you would wheat flour. Don't forget to mix the xanthan gum with the dry ingredients for the recipe before using. It will help the final product to not be so crumbly.
Garfava bean flour is a blend of garbanzo and fava beans. I believe it is a trademarked name, but several companies make this blend. I buy Bob's Red Mill brand.
I tried for a full year to mix GF flours and then went to bread mixes. I bought a special bread maker that is programable for GF doughs and I just follow the instructions. The bread mixes cost from $5-$8 a box (one loaf) and some taste better than others but all are eatable. I have also found that I can substitute Betty Crocker GF Bisquick mix for flour in any regular recipe that calls for a small amount of flour, like 1/2 cup or less and the result is fine. This lets me use my regular brownie recipe, my pumpkin bread recipe, etc. These are heavy type recipes.I use the Betty Crocker GF cookie and cake mixes also. For all other bakery goods I have been able to buy frozen goods at one health food store that is 60 miles away. They have muffins, cookies, bread, all sorts of buns, etc. GF snack crackers are not hard to find when a store has a supply of GF products. Finding the store in the first place is the hard part. I have yet t o find a pasta product that tastes like pasta.
I don't think the Tinkyada brown rice pastas are bad. Some of the white rice ones are gruesome.
I make my own flour mix with rice, potato, tapioca, coconut and sometimes GF oat flours. With the xanthum gum, I can use my regular recipes. I'll have to look for the garfava flour. Bob's Mill white cake mix is good. I haven't tried the shortbread cookie one yet but it's in the cupboard.
An apple coffee cake made with GF Bisquik was excellent. I think you could make biscuits with it by adding a butter/shortening mix and cutting it in like real biscuits. I'd add some vinegar to help them raise.
I can't have corn or yeast either, so I haven't played with regular bread.
My daughter was just diagnosed and her MD feels that with my symptoms, (plus those my mother and her mother also had when they were alive), CD runs rampant in the females of our family. I will be watching this thread to learn for myself and will pass on tips, hints, recipes, etc to my daughter as well. Thank you for the info you have shared. I am just beginning to learn, as she is, also.