Thanks to everyone who attended the bread class at Kitchen Conservatory on Sunday. It never ceases to amaze me that this class sells out, since there are so many other things you could be doing. Here are some products, resources, and random things I mentioned to the class or individuals.
Here’s how to make your own gluten free flour blends. The bread flour blend is great for muffins and scones, too.
I love Pamela’s Artisan Blend as a cup-for-cup replacement in recipes. For cakes and muffins, it’s perfect.
Here’s another blend I’ve heard good things about: Better Batter. Many recipes on that site, so look around.
White and black sorghum flours are available online from Nu Life Market.
Global Foods in St. Louis has tapioca starch in a few different aisles. If you haven’t shopped there, it’s an interesting place to browse.
Recipes or baking tips:
Aquafaba (aka bean juice) is an excellent sub for eggs in gluten free bread recipes. Use 3 tablespoons aquafaba per egg called for.
This is the psyllium husk powder I sometimes use. Whatever the brand, be sure to read the label to make sure it has no gluten-containing ingredients added.
Some of my favorite tools for baking
Tips for converting recipes to gluten free
Seeded vegan buns
If I didn’t say it in class, there is no single right way to approach gluten free baking. And there are SO many ways to make gluten free bread. My goal for the class was to simplify the often daunting task of gluten free bread baking. It’s always a good idea to look at a variety of books or sites to find the recipes and style of baking that suits your needs.
Gluten Free Cookbooks Worth Checking Out:
CookWise by Shirley Corriher is my favorite cookbook. It is not a gluten free cookbook, though most recipes could easily be converted to gluten free. But it’s worth looking through. Check it out at a library if you don’t want to purchase it. Each recipe has an explanation of why certain ingredients were used, along with many troubleshooting tips that apply to gluten free baking. I’ve borrowed many techniques directly from this book.
Gluten free resources/news:
FDA Gluten-Free Food Labeling Law – This new federal definition standardizes the meaning of “gluten-free” claims across the food industry. It requires that, in order to use the term “gluten-free” on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims “no gluten,” “free of gluten,” and “without gluten” to meet the definition for “gluten-free.”
Adam’s Gluten Free Surprise – a fun, but educational book to help children of all ages understand what gluten free is all about. Great for schools, relatives, medical professionals, and anyone else who needs a simple explanation of the gluten free diet required for people with celiac disease.
Food blogs you’ll find helpful:
All Gluten Free Desserts – curated by Shirley at Gluten Free Easily (another great blog, here’s her Facebook page). Recipes are marked as vegan, dairy free, etc. and often include ideas for substitutions.
The Gluten Free Homemaker – menu plans, recipes, tips, and more
In Johnna’s Kitchen – vegetarian and vegan recipes plus Johnna’s a frequent traveler so there’s info on restaurants across the country
Of course, there are many more gluten free blogs. But look how long this post is already!
Products I like:
Bionaturae gluten free pasta
Blake’s gluten free pot pies
Amy’s gluten free almond shortbread
Oberlander’s rainbow cookies (available at Ladue Schnucks in St. Louis before Passover)
Enjoy Life chocolate chunks
Larabar’s chocolate chip brownie
By the way, those are not paid product endorsements. But I’ll happily shill for freebies if anyone wants to send good stuff my way.