Gluten free cooking
Gluten free cooking is similar to normal cooking except that some ingredients are replaced with alternative that are gluten free. The replacement ingredient used in gluten free cooking can be equally interesting and delicious. Here you can find gluten free cooking tips that will familiarize you with the technique and ingredients. You will rapidly learn to use a variety of alternative starches for baking cooking, thickening, binding and coating, and in so discover how delicious gluten free cooking can be.
For those who is new to gluten free cooking you might want to start with simple cooking method such as grilling with fresh vegetables. This is not only tasty but have obvious health benefits. If you learn on you will find ways to continue serving pies and puddings, cakes, and bakes, by making them gluten free. Everyone in the family will be able to enjoy your gluten free cooking and need not worry about celiac.
Gluten Free Cooking Tips:
Do not use breadcrumbs for gluten free coating foods in gluten free cooking. Crushed gluten free cornflakes makes a god alternative for coating foods and for gratins.
Do not dust or cat foods with wheat flour prior to cooking. Use naturally gluten free flours like maize meal or rice flours instead.
Use potato flours for thickening gravies, stews, casseroles, sauce and soups in gluten free cooking.
Roll gluten free pastry out on greaseproof paper as this makes it easier to lift and to line the tin. If gluten-free pastry is too crumby, press it over the base and up the sides of the tin, as when making short bread, rather than trying to roll it out.
Grease baking tin before use, even if the are non-stick, or line the tins with non-stick baking paper to prevent sticking.
Always bake a batch of gluten-free breads, cakes, biscuits, and stored them into freezer. Gluten free baked goods freeze well and will keep fresh for many weeks. Freeze in portion, so that you can thaw exactly what you need for a packed lunch or tea time treat.
Gluten Free Cooking - Binding Agent For Flour
First most important factor is gluten free cooking is to find alternative binding agent when using gluten free flours. A combination of starches often works better than a single type and by adding eggs, pectin powder, grated apples, mashed bananas may help to bind gluten-free dough.
-> More about gluten free flour
Gluten Free Cooking - Binding Burgers and Sausages
For gluten free cooking, burgers and sausages can be made purely from minced meats. Fresh sausage meat will hold together without additional ingredients. If you must bind during gluten free cooking use flour or eggs.
If you are required to bake batches of cakes and pastries that are gluten free and some with gluten, be careful to keep ingredients separate so that there is no risk of wheat flour contamination. For highly allergic person, it may be sensible to use separate baking tins and coking utensils. However the simple, easiest way is to use only gluten free cooking methods and ingredients for all you cooking.