Have you just been diagnosed with Celiac disease or have you got a family member with Celiac disease? Maybe you have gluten sensitivity or decided to stop eating gluten because you discovered you feel much healthier without it.
Now, your life has probably turned upside down! You are not quite sure what you are going to eat from now on and that is driving you crazy.
Worry not, there is life after gluten and we have been where you are right now, so we can help you!
Today, we are going to teach you some tips to convert your old gluten recipes into new gluten-free recipes!
The first and easiest tip is simply substitute all-purpose regular flour with all-purpose gluten-free flour at a ratio of 1:1. There are many all-purpose gluten-free flour available in grocery stores nowadays, such as Bob’s Red Mill. You can also use Pamela’s Baking and Pancake Mix that can be bought online. You can always make your own all-purpose gluten-free flour as well. Try one here.
Always weigh your flours. Shauna Ahern of Gluten-Free Girl and the Chef says that measuring the flour by weight improves a lot the quality of our baked goodies. She explains that it’s very simple to convert a gluten recipe to a good gluten-free recipe. All you need to know is that for every 1 cup of gluten all-purpose flour, use 140 grams of gluten-free all-purpose flour. “With most recipes, that’s about all the change you’ll need to make. (Not breads. That’s a different post, soon.)” The Gluten Free Girl and the Chef
Some people say 120 or 125 grams for a cup, we say experiment, take notes of how much you used and the outcome you got, that way you can improve it or repeat it the next time you make the same recipe.
Choose a great recipe to adapt from. This is going to make a huge difference because great recipes have been tested over and over again and they are full of details that answer all the questions you might have while preparing it. So, don’t pick the first recipe you find after a Google search, read it carefully and decide if it gives all the information necessary to succeed. The recipes of Nicole of Gluten Free on A shoe String are carefully explained and they always turn out beautiful and delicious!
Don’t make too many substitutions the first time you are preparing a recipe. If you start replacing every ingredient you don’t like the first time you make the recipe, it won’t be anything like the original and chances are it’s not going to work. So, what we recommend is substitute the flour the first time around, if it works, make the recipe again and try substituting something else. Remember to take notes every time you make substitutions.
These three first tips might seem very simple if you have been experimenting with gluten-free baking for a while now, but the next tips are specially for you!
When substituting flours, use higher-protein flours for bread recipes, pie crusts, and pizza crusts. Use lower-protein flours and more starches for cookies, cakes, dumplings, and soufflés. This tip is from the website Dummies.com. You would have to make your own gluten-free flour mix to be able to prepare it accordingly.
Trust your instincts! If you think the dough feels a bit too dry, try adding a splash of milk or oil. If it’s crumbling, try adding an egg white and if that doesn’t work, add a whole egg. If it’s lacking taste, perhaps a pinch of salt will do the trick. Whatever you do, remember to take notes that way you will know what works and what doesn’t and you will be able to repeat the successful recipes.
You’ll probably have to try many times before you can convert your favorite recipe into a gluten-free delight. Experimenting in the kitchen is supposed to be fun, so enjoy your learning process and don’t get frustrated if you fail. (We’ve had our share of frustration in the kitchen and trust us, it’s not worth it because we eventually find our way out!)
The more you practice, the easier it will become!