Although regular breads and cakes are not included in a gluten free diet, there are many creative ways in which people withcoeliac disease can have their cake and eat it!
Glutengives bread, cakes and pastry the right texture. Without gluten, bread is less chewy and cakes and pastry can be drier and more crumbly. However, there are many specialty gluten free flours on the market that work well in your favourite recipes.Ouronline shophas several cookbooks dedicated to gluten free cooking and baking.
Xanthan Gum
Xanthan gum, pronounced "zan-than gum," is a type of starch produced by fermentation (the same process used to make yogurt, cheese and wine). It is widely used in food and household goods and may appear in ingredients lists as xanthan gum or E415. It’s a completely natural, vegetarian product which causes no known health problems when used in the recommended amounts.
Xanthan gum is used to improve the texture and shelf life of gluten free products. It mimics gluten in terms of keeping the baked products moist and the texture soft. It comes in powder form which dissolves easily in water.Mix it with the gluten free flour mix before adding any liquid — you may need to use more liquid than usual as xanthan gum can absorb quite a lot. It does not need heat to thicken and is not affected by oven temperatures either, making it versatile to use.
The amount you use depends on whether the gluten free mix you are using already has some form of gum. The basic principle for a gluten free mix that already contains a gum is as follows:
Bread: 5 ml (1 teaspoon) for every 450g (1lb) gluten free mix
Pastry: 1.5ml (¼ teaspoon) for every 225g (8oz) gluten free mix
Sponge cakes: not absolutely necessary, a matter of preference
Rich fruit cakes: 2.5 ml (½ teaspoon) for every 225g (8oz) gluten free mix
Light fruit cakes: 1/8 teaspoon for every 175g (6oz) gluten free mix.
You can find xanthan gum in the free fromaisle in most of the major supermarkets. A lot of health food stores and organic shops stock it and it is also available by mail order.
Guar Gum
Guar gum comes from the seeds of guar beans (Cyamopsis Tetragonolobus). It acts as a thickener and bulks out food.
Breadmakers
As with all gluten free cooking, cleaning and hygiene precautions must be taken with breadmakers regardingcross contaminationif the equipment has been, or is also used for, food which contains gluten. Additional pans can be bought for some models of breadmakers if you want to have a separate one for gluten free baking.
Basically, all you need to know about baking is that the longer you mix a dough or batter, the stronger the gluten, and the more gluten, the better the chew. But you don't want the same chew from a beautiful cake as you would a baguette, so you minimise the development of gluten by not over-working the dough or batter.
Combine ingredients as gently as possible without overmixing. Creamed butter and sugar should be pale and fluffy, never yellow and gritty. Butter temperature is a vital detail that should not be overlooked. Don't open the oven door until goods are done baking.
Understanding of Mise en Place. The most successful bakers in the industry usually know that the process of baking requires careful timing and organization, so having your baking station prepared with everything you'll need – including all the tools and pre-measured ingredients – is vital.
You must read and re-read your recipes before beginning anything. Human error, even for the best bakers, can get in the way and ruin your entire endeavor.
BUT whether you are making cookies, muffins, cake, or pancakes, the general rule of baking is that dry ingredients should be combined together thoroughly in one bowl BEFORE you add the wet ingredients.
Beating can be done by hand with a whisk or using a stand mixer with the whisk attachment (or an electric handheld mixer) on medium to high speed. Beating requires some liquid and can be used to mix liquid ingredients or a combination of dry and liquid ingredients.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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Although regular breads and cakes are not included in a gluten free diet, there are many creative ways in which people withcoeliac disease can have their cake and eat it!
