Cooking for a celiac?!


Question: If a recipe calls for flour can you just subsitute any Gluten Free Flour in place of "regular" flour?


Answers: If a recipe calls for flour can you just subsitute any Gluten Free Flour in place of "regular" flour?

All purpose gluten free flour normally contains different types of ground grains, nuts or seeds as well as xanthum gum which helps to replace the function of gluten. Think of gluten as the elastic bit that helps your dough, pastry or whatever to stretch and rise when cooking.

You can try substituting a cup of GF flour for a cup of normal wheat flour but it won't always work. Cakes should not be too much of a problem as they usually have eggs in them which will also help with the rising.

Bread is a different matter. Gluten free bread doesn't need to be left to "prove" or rise twice like ordinary bread. The mixture is more like a batter than a dough and cannot be kneaded. The whole process of making bread with GF flour is different in fact.

For thickening purposes ideal alternatives to ordinary wheat flours are cornflour or arrowroot.

The most important thing to remember when cooking for a celiac is to be careful not to contaminate your cooking area. The slightest hint of anything containing gluten can be enough to make the celiac ill.

I hope this helped.

It depends on what you are making. If you are baking bread, cake, etc. different flours will make the bread more or less dense (light and fluffy or really heavy). If you are making gravy or stew and just need flour to thicken, then it shouldn't be to significant of a difference.





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