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kayb

Gluten free cooking hacks

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A brief conversation in the "Daily Sweets" thread about gluten-free brownies got me started thinking about the gluten free cooking topic. I suspect many of us are in the position I am placed from time to time, cooking for a relative who has celiac disease. I'm fortunate that my daughter leans heavily toward fish and fresh vegetables with little preparation other than steaming or roasting, but still, there are sauces and breadings, as well as desserts, to consider when she's one of the crowd at a family dinner.

 

For desserts, I tend to go toward berry crisps, with oats that are certified gluten-free. I didn't realize many brands of oats are processed in the same factories as wheat, and thus may have some wheat gluten in them. It doesn't take much to set her off with a reaction (though, thankfully, she's not to the level of walking through a bakery and having an episode triggered by breathing in flour particles), or ice creams/sherbets over poached or baked fruit. A crustless custard pie is always a good choice. Likewise, I bake quiches without crusts when she's around.

 

But I think one of the best hacks I've come across is using either crushed Rice Chex cereal or crushed potato chips for the breading on something like a schnitzel. Gives a great crispy coating, and the flavor is fine. I've also used crushed rice cereal with milk to make the panade for a meat loaf or meatballs; not quite as satisfactory as bread, but it works.

 

I can usually approximate the taste of a prepared Asian style sauce, as most of those have gluten in them, and thicken with cornstarch, if necessary. I've made a roux that was acceptable with a combo of rice flour, potato starch and cornstarch; takes more fat than a regular roux proportion. 

 

I use white corn tortillas in place of lasagna noodles. No, you won't mistake them for lasagna noodles, but they do make an adequate vehicle for separating the layers of cheese, sauce, and other goodies. And the kid does love her lasagna. (I've also found the quinoa pasta to be pretty decent.)

 

I'd be interested in hearing about gluten-free "hacks" others have come up with.

 

 

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For gluten free brownies, I just make flourless chocolate cake. 

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Posted (edited)

My spouse has celiac disease an an uncompromising vegan so I routinely work around those restrictions.  I am sure we make many substitutions, but not many come to mind at the moment. 

 

I have found that gluten free flour mixes (both store-bought and ones we have mixed) work well as  one to one sub in many dishes.  Not long ago we made a vegan GF cake with vanilla buttercream icing (vegan butter) and it was surprisingly good.  The texture was less than ideal, but it wasn't terrible.  The GF flours have also worked very well in batter-dipped fried food (General Tso's cauliflower).

 

As kayb said, many off the shelf Asian sauces contain gluten and often it is used in/as the thickening agent; however, many sauces also contain soy sauce and it usually isn't gluten free.  Fortunately, those sauces can often be created from scratch using gluten-free soy sauce or tamari.  Doubanjiang (Sichuan/Pixian broad bean paste) has been tough to work around - especially in something like mapo tofu where it is prominent.  We usually substitute some combination of whatever GF Asian chili sauce(s) we have handy, fermented black beans and/or fermented bean paste (homemade). Gochujang is an option when the sweetness doesn't clash with the dish. 

 

When I am at the Asian market, I stock up on various rice noodles on hand as they can often be subbed for wheat noodles.  Of course it often isn't quite the same, but it is usually OK - especially in Asian dishes.


Edited by rustwood removed whitespace (log)

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I m a huge fan of the writings of Shauna at Gluten Free Girl. Cookbooks and online recipes.  https://glutenfreegirl.com/  I don't have the issue but she is a great writer.

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Posted (edited)

 I was determined to play in my kitchen today and I wanted to try to make some cheese buns which had appealed to me. They were gluten-free but that wasn’t particularly important. They just looked good. 

67E3DBBF-4281-4E0E-B8B7-10E072CC2B7A.thumb.jpeg.94306e21a6582c31748b7197db82d3b2.jpeg

 

 They were very easy to make. The ingredients are cream cheese, mozzarella cheese, cheddar cheese, and egg and almond flour. There is also some seasoning in there. I’m going to see if I can post a link to a recipe.

 

 They will never pass as bread but of all the gluten-free bread that I have tried I think I like these the best.  

 

 I offered them to someone who is avoiding gluten by choice and she seemed OK with them but certainly not over the moon. 

 

Here’s a link to the recipe. 

 


Edited by Anna N (log)
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30 minutes ago, Anna N said:

 I was determined to play in my kitchen today and I wanted to try to make some cheese buns which had appealed to me. They were gluten-free but that wasn’t particularly important. They just looked good. 

67E3DBBF-4281-4E0E-B8B7-10E072CC2B7A.thumb.jpeg.94306e21a6582c31748b7197db82d3b2.jpeg

 

 They were very easy to make. The ingredients are cream cheese, mozzarella cheese, cheddar cheese, and egg and almond flour. There is also some seasoning in there. I’m going to see if I can post a link to a recipe.

 

 They will never pass as bread but of all the gluten-free bread that I have tried I think I like these the best.  

 

 I offered them to someone who is avoiding gluten by choice and she seemed OK with them but certainly not over the moon. 

 

Here’s a link to the recipe. 

 

 

Thanks Anna.....not do able with the cream cheese since Johnnybird is also lactose intolerant.

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1 minute ago, suzilightning said:

Thanks Anna.....not do able with the cream cheese since Johnnybird is also lactose intolerant.

Darn. 

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Just now, Anna N said:

Darn. 

thank you sooooo much.  I use a lactose free cream cheese on occasion but looking at the recipe it won't work in that recipe.  I am going to think about it and maybe be able to modify it a bit.  There are a few gf items that do work and I am still working with some of the recipes I tested for the gf cookbook for America's Test Kitchen.

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3 hours ago, Anna N said:

 I was determined to play in my kitchen today and I wanted to try to make some cheese buns which had appealed to me. They were gluten-free but that wasn’t particularly important. They just looked good. 

 

 

 They were very easy to make. The ingredients are cream cheese, mozzarella cheese, cheddar cheese, and egg and almond flour. There is also some seasoning in there. I’m going to see if I can post a link to a recipe.

 

 They will never pass as bread but of all the gluten-free bread that I have tried I think I like these the best.  

 

 I offered them to someone who is avoiding gluten by choice and she seemed OK with them but certainly not over the moon. 

 

Here’s a link to the recipe. 

 

 

 

Thanks for the link. Bookmarked, and i'll be trying them for the middle child soon.

 

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5D0A82E2-9537-4D6B-A10E-06DE6C1E89C1.thumb.jpeg.45f2c165856710bca905359bd8c7babd.jpeg

 

 Not a very good photograph but this was sent to me by the person who avoids gluten. She said the bun held up well to a bacon, lettuce and tomato sandwich. These end up being more like slider buns than hamburger buns. 

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