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Success With Gluten-Free Baked Goods - Synchronicity swirls and other foolishness

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March 2nd, 2012


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02:18 pm - Success With Gluten-Free Baked Goods
Both amberite and my dear friend Aaron have celiac, and so I've had to learn a bit about gluten-free baking. I've found that commercial gluten free flour mixes (I use Pamela's Gluten-Free Bread Mix & Flour Blend and have found that it's possible to make everything except yeast-risen items, but the results are usually fairly dubious. Sugar cookies I've made are sweet, but the texture is definitely inferior to conventional cookies, and so my preference is to make two batches, one for myself and anyone who can eat gluten and another that is specifically gluten free. However, while I've found that Alice and Aaron appreciate such foods, I often dislike making them, because I dislike making food that I consider seriously flawed. Given that almost all commercial gluten-free cookies that I've tried have been similarly dubious, I doubt that I'll be able to do much better that I am now.

However, I've recently been experimenting with another option – baked goods that specifically use little flour. In addition to various nut-based tortes, I recently make both
chocolate lava muffins (which has almost no flour) and sour cherry financier (which uses twice as much almond meal as flour), and the results were delicious. I've made gluten-containing chocolate lava muffins before, and there was no difference at all. This seems to be the best option I've found for gluten free baking, and given that I love European nut tortes, I'll be doing this more.
Current Mood: pleasedpleased

(4 comments | Leave a comment)

Comments:


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From:alobar
Date:March 4th, 2012 07:02 am (UTC)

Have you tried coconut flour?

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From:heron61
Date:March 6th, 2012 11:27 am (UTC)
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I recently pulled off cinnamon rolls

I'd love to see that recipe, I've not managed anything remotely similar to that which is remotely as good as gluten-containing versions.

tomorrow I'ma try my hand at char siu bao

I've found great success at working with fairly authentic recipes that innately don't use gluten. This awesome Chinese and SE Asian recipe site contains recipes for a number of dumplings based on rice flour or rice and tapioca flour. Working with these takes some practice, but the flours are dirt cheap at Asian markets, and the results are very good.

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