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September Bread Class | Notes From Abroad

gluten free rosemary focaccia

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.

Flours:

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.

Honeyville Grain is a great source for almond meal/flour – bulk almond flour comes directly from a grower/processor in California who deals only with almonds. Cheap shipping.

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:

Here’s the tapioca gel as egg substitute idea. Just heard back from a reader who got good results using tapioca gel as an egg substitute in this chocolate cake recipe.

Aquafaba (aka bean juice) is an excellent sub for eggs in gluten free bread recipes. Use 3 tablespoons aquafaba per egg called for.

Not that I’m opposed to loaf bread but I prefer focaccia sliced horizontally for sandwiches because it’s a much more versatile bread. Find more bread recipes here.

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:

Easy Gluten-Free Baking

Gluten-Free Baking Classics

Gluten Free Baking: 125 Recipes

The Gluten-Free Kitchen

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:

University of Chicago Celiac Disease Center – excellent source for factual information about celiac disease. Site includes many printable fact sheets here.

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.

Ciao!

milano italia al centro