Celiac disease is a severe hereditary disease. The disease is based on an enzyme deficiency, as a result of which gluten, a vegetable protein found in cereals such as wheat, rye, oats, and barley, is not broken down. The basis of the treatment of the disease is an individually selected diet therapy, excluding the use of gluten-containing products. The diet is used from the neonatal period and for life.

Formulas adapted for babies with special needs.

Why are special formulas given to children with celiac disease?

With gluten intolerance, under the influence of intestinal enzymes, the protein is able to inflame and damage the intestinal walls, which provokes severe and frequent diarrhea, dehydration, dysbiosis (a quantitative violation of the composition of the intestinal microflora), a deficiency of vitamins, minerals and other nutrients. This hereditary disease involves the transfer of the child to a special lifelong gluten-free diet with the exclusion of mother's and cow's milk from the diet. Instead of these products, doctors prescribe special medicinal formulations - soy.

Soy is a food product with a unique composition. It contains complete proteins with the same nutritional and nutritional properties as animal proteins. It is necessary to introduce complementary foods from mixtures with soy carefully so as not to provoke an allergic reaction.

Soy is an optimal gluten replacement without causing negative effects.

Adapted mixtures in milk are given to babies in quantities that correspond to their age and weight needs. There are good cereals with or without milk that do not contain gluten. For example, such cereals are prepared on the basis of dry infant formula with milk containing prebiotics and bifidobacteria that improve digestion. Such products are allowed to be consumed with celiac disease.

There is a large selection of cereals intended for feeding babies of different age categories. The manufacturer of buckwheat, rice and corn gluten-free cereals Friso with and without fruits is famous for its wide range.

Rules for introducing mixtures into the diet of a baby with celiac disease

Gluten Free Blend.

• Therapeutic formulations are introduced gradually. The substitution is made for a minimum of 7 days, starting with small portions up to the complete rejection of breast or cow's milk.
• During the introduction of gluten-free mixtures, other complementary foods should not be consumed.
• Careful control of allergic manifestations is necessary.
• The choice of the optimally adapted product should be based on the recommendations of the pediatrician.

Examples of Specialty Blend Manufacturers

With an exacerbation of celiac disease, along with gluten-free nutrition, mixtures with hydrolyzed protein from manufacturers such as Alfare, Nutramigen, Pregestimil, Friso Pep AC are introduced into the diet. Some of the foods that are helpful for expanding a gluten-free diet include:

• rice-soy from Nestle;
• rice porridge with apples from Heinz;
• porridge with an apple from Humana;
• banana puree from Danone;
• vegetable puree from Heinz;
• mashed vegetables on rice with chicken from Hipp.

If severe depletion occurs, dry powders with protein hydrolyzate and medium chain triglyceride supplements are used, for example, Humana LP-MCT, Pregest-timil, Alfare, Pepti-Junior products.

The gluten-free Humana mix looks like this.

With gluten intolerance, soy formulations of Humana HN, Soya-Samp, Humana MST, Al-110, Humana HN are effective. It is allowed to use products on whey hydrolyzate.

"Nutramigen"

Nutramigen infant formula is offered in powder form for oral suspension. Product properties:

• replenishment of the deficiency of many vitamins and minerals;
• improving the absorption of nutrients in the body;
• regulation of adequate development and growth by providing the necessary nutritional needs of the child's body at the appropriate age.

Nutramigen therapeutic infant formulas contain the optimal amounts of all ingredients, a balanced composition of amino acids, easily digestible protein casein and other components similar to the composition of mother's milk.

Precautionary measures:

• use only according to indications and under the strict supervision of a pediatrician;
• the consistency of the mixture must be accurate, otherwise the baby will not receive adequate nutrition;
• you need to prepare infant formula at a time;
• the product has a bitter taste, so babies often refuse to eat, but attempts must be repeated after a while.

FRISO PEP AC

Dry mixes for dietary nutrition are intended for the age group from 0 to 1 year. The product contains deeply hydrolyzed casein, which is well absorbed by the child's body with a pronounced allergy to bovine and heavy vegetable proteins. Can be used from birth in conditions of nutritional deficiencies or in the absence of mother's milk, and as a component of a gluten-free diet on the recommendation of a physician. Properties:

• bitter taste;
• can change the character of the stool.

Contains:

• deep whey protein hydrolyzate, designed to correct gluten allergy;
• nucleotides that support the development of immunity;
• vitamins.

Frisolac mix in a round jar.

Caveats:

• a preliminary consultation with a doctor is necessary;
• the finished mixture should be eaten within 60 minutes;
• do not reuse leftovers;
• you need to cook the product only in clean dishes;
• The storage container must always be tightly closed with the original lid.

Hello!

I used to use for baking Bob's Red Mill Gluten Free Baking Flour 1 to 1 and she completely suited me, but after iherb began to operate space-priced delivery, I had to abandon this mixture and look for a suitable replacement in my native open spaces. And found! I hasten to introduce you gluten-free mix "All-purpose flour" from company Garnets.

Weight: 600 grams

Price: 139-180 rubles, depending on the store (by the way, our flour is also cheaper (Bob's Red Mill, for comparison, costs 230 rubles per 623 grams, but there is a larger packaging option)).

Where could I buy: hypermarkets Lenta, Auchan (131 rubles), Magnit (114 rubles), offline and online health food stores (such as Fundamentals of Health, Ecotopia, etc.). You can also order in the official online store of the manufacturer Vegan (139 rubles) or eco-market 4fresh (151 rubles). I also saw it in Farmland pharmacies, but it is very expensive there - 183 rubles.

There is a sticker on the packaging stating that the product does not contain gluten. You can buy with confidence.

COMPOSITION

flour: rice, amaranth, flaxseed; starch: tapioca, corn, potato; thickener - xanthan gum.

There is nothing harmful in the composition and it is richer than the American mixture. For comparison:

sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour, xanthan gum.

Yes, the composition differs slightly, but this does not affect the quality of baking too much. I will definitely write a review about Bob's Red Mill flour if I have the opportunity to purchase it.

NUTRITIONAL VALUE per 100 grams of product

Proteins 5 g

Carbs 83 g

Energy value 378 kcal

Dietary fiber 4 g

Calcium 30 mg

Iron 0.85 mg

Sodium 23 mg

Organoleptic properties

The flour is white and practically does not differ in appearance from wheat and to the touch too. But it still feels like starchyness.

On the packaging are application options:

Here are some pies for you...

And dumplings with pancakes and bread.

In general, this is far from all that can be prepared from this flour. Bread, of course, will not come out of it (only a semblance), but for everything else it is simply irreplaceable! The main thing is to follow the recipes and everything will work out.

How do I use it?

• I cook pancakes, pancakes, pancakes
• I bake muffins, muffins, cupcakes
• add to minced meat (lentil and chickpea, I don’t eat meat)
• making a pizza base

For the rest, I haven't tried it yet.

RECIPES

1. Carrot cupcakes

In the meantime, I suggest trying to cook carrot cupcakes. If you used to really like carrot cake (aka carrot sponge cake), then these cakes will help you remember its taste!

You will need:

• 180 gr. all-purpose flour (you can use wheat or spelled flour if you are not on a diet)
• 1/2 tsp soda or 1 tsp. baking powder
• a pinch of salt
• cinnamon and vanilla to taste
• 60 gr. sugar or xylitol (if carrots are very sweet, it is better to reduce the amount)
• 80 gr. raisins (optional)
• 120 gr. applesauce
• 3 art. l. vegetable oil (can be completely replaced with the same amount of applesauce)
• 2 tsp apple cider vinegar
• 200 gr. grated carrot

Mix all dry ingredients in a bowl. In a separate bowl, mix all liquid ingredients, including carrots. Then mix everything together. If the batter is too thick, add a little more applesauce.

Spread immediately into prepared molds and bake in a preheated oven at 180 C for about 20 minutes.

Let the cupcakes cool in the molds. Then transfer to a storage container, cupcakes can be stored in the refrigerator for 2-3 days.

These cupcakes are fluffy, soft and juicy, high in fiber and vitamin A.

Ideally, they should be served with natural/Greek yogurt. But vegan yoghurts do not exist in our latitudes, in principle, it was very tasty for me to eat them even without anything.

2. Thin pancakes

Very tasty and fragrant, similar to ordinary pancakes.

You will need:

1 cup = 200 grams

• 1 banana
• 1 st. water
• 1 st. all-purpose flour
• 1 tsp baking powder
• vanilla as desired

Banana peel, break and beat in a blender with water until smooth. Sift flour with baking powder into a bowl, then mix with banana water and knead the dough until the consistency of thick kefir. If the dough is too thick, then dilute to the desired consistency. Bake like regular pancakes in a well-heated pan. Grease the pan with oil as needed.

3. Pizza

Yeast dough + baking powder. There is a starchy taste. The dough quickly becomes "oak".

Soda dough. It looks beautiful, but the taste of such a cake is simply disgusting and nauseating. And yes, it's also bitter.

I do not attach recipes, because they are unsuccessful. I also baked pancakes on soda with this flour and they were also bitter. Therefore, I use this flour only with baking powder, or I must extinguish soda with vinegar. And for pizza it is better to use a special mixture, which I will write about soon.

4. Flax bread

Crispy on the outside and soft on the inside. A bit like rye bread, especially if you add ground coriander to the dough or sprinkle caraway seeds on top. Very tasty with butter. Best eaten on the day of baking and not stored or they will become quite tough.

P.S. I must warn you: if you have a serious problem with gluten, then do not use flour under the Pudov brand - it, as it turns out, contains a significant amount of gluten.

You will need:

1 cup = 200 grams

• 1 st. curdled milk (1 tbsp soy milk + 1 tbsp apple cider vinegar)
• 1 st. all-purpose flour
• 1/2 st. flax flour
• 1/2 st. l. sugar (optional)
• 1/2 tsp salt
• 1/2 tsp soda
• 1/2 tsp baking powder

Sift flour and baking powder, then mix with the rest of the ingredients and knead the dough softer than dumplings. If the dough is too wet add more all-purpose flour. The dough should stick slightly to your hands. Then cover the dough and refrigerate for 30 minutes.

After that, roll the dough into a sausage and cut into narrow pieces. Put the blanks on a baking sheet covered with parchment and bake in an oven preheated to 200 C for about 15-20 minutes. The bottom should brown a little.

5. Lemon or orange cake

Nothing different from the usual. I used to bake a similar cake very often, but there were also eggs and milk and butter. In general, horror. There is nothing wrong with this cupcake. You can even reduce the amount of sugar.

P.S. One more warning: be careful with baking powder and other ingredients for baking (vanilla sugar, cinnamon, powdered sugar, starch, etc.) - they can also contain a small amount of gluten. Usually on the packaging information about this is indicated. I use such things at my own risk. But usually this happens very rarely.

You will need:

• 235 gr. all-purpose flour
• 15 gr. chickpea flour
• 2 + 1/4 tsp. baking powder
• a pinch of salt
• 150 gr. unrefined sugar or regular
• 5 st. l. extra virgin olive oil
• 265 ml almond or soy milk
• lemon or orange zest
• 2 tbsp. l. lemon or orange juice + 2 tbsp. l. unrefined sugar or regular

Preheat the oven to 170 C and prepare a baking dish (butter or line with parchment) in advance.

Sift flour and baking powder into a large bowl. In another bowl, combine sugar, milk, butter and zest. Then add dry ingredients to wet ingredients and knead the dough. Put in a mold and bake for 50-60 minutes. Readiness to check with a skewer, it should be dry.

If desired, make an impregnation. To do this, mix the juice with sugar until the latter dissolves or heat in a saucepan over low heat. After the cake is ready, let it cool for 10 minutes, then make holes in it with a skewer and pour syrup over the top. Let soak. You can just sprinkle powdered sugar on top.

I don’t do impregnation, because it turns out cloying for my taste. Without it, the cake turns out a little dry, but I like it better.

6. Vareniki / dumplings

You will need:

• 200 gr. all-purpose flour
• 140 gr. hot water (boiling water)
• mashed potatoes (you can add a pinch of nutmeg to it) or any other filling to taste

Pour hot water into a bowl, add salt, flour and knead the dough. At first, the dough looks like a piece of paste, but after thorough kneading, it becomes more or less like regular dough. Cover the finished dough with a towel and leave for 30 minutes. The dough turns out elastic and rolls out well, but you don’t need to roll it too thin, otherwise it will tear.

Sprinkle the work surface with flour, lay out the dough and roll out. Cut out circles using a glass. I rolled them out a little more. Put a little mashed potatoes on each circle, connect the edges.

The first 2 photos are unsuccessful attempts. The edges didn't want to connect. The thing is that the hands must be dry, otherwise it will not work to close up the edges normally. You can dip them in flour while sculpting. In the end, I even managed to make a rope.

I added more fried onion for authenticity. It turned out to be quite edible. Can be served with sour cream or tomato sauce. I don’t remember what the usual wheat flour dumplings taste like, but I liked these ones. Sometimes you can pamper yourself for a change.

To be continued...

By the way, advice from the manufacturer and a website where you can find even more recipes

In recent years, gluten-free foods have been gaining popularity. For some people, it is contraindicated for health reasons, while others have decided to eat right and follow a gluten-free diet. Such a diet is suitable for allergy sufferers and patients with celiac disease. They are categorically contraindicated in vegetable cereals that contain gluten (gluten): wheat, rye, oats. But this does not mean that 1% of the population should give up baking forever. There are many recipes that use different mixtures instead of flour.

honey biscuits

This delicacy will appeal to all family members. Cooking it is easy and simple. Even an inexperienced hostess can handle it.

In order to taste a gluten-free dish, you need to prepare the following components:

• honey (any) - 3 tbsp. l.;
• flour - 8 tbsp. l (rice or buckwheat mixture);
• soda - 0.5 tsp;
• 4 tbsp. l. cornstarch or 9 tbsp. l. small corn grits;
• 3 eggs.

For filling:

• 2 grated carrots (medium size);
• 2 large apples.

For cooking you need:

1. Melt honey in a water bath or microwave.
2. Add soda and, stirring, continue to heat until a fluffy foam forms.
3. In the resulting consistency, break the eggs and beat everything with a mixer (blender), gradually adding rice flour and starch.
4. Add grated carrots or apples and stir.
5. Grease a baking sheet with sunflower oil. Pour the batter into a thin layer.
6. Bake in the oven at 180 degrees for about 15 minutes.
7. Cut the warm cake into portions.

In gluten-free baking, recipes must be followed exactly. It is not recommended to put products “by eye”. There may be a different consistency, baking will not work.

Nut cake without flour

This recipe cannot be called dietary, as it contains a lot of protein and sugar. But the benefits in the absence of gluten will be noticeable, especially for those who are allergic to it or have contraindications. Walnut cake can be served to the festive table or just for an evening dinner. Its preparation time is 1.5 hours.

Ingredients:

• hazelnuts (hazelnuts) - 350 g;
• 2 tsp baking powder;
• eggs - 6 pcs. (whites and yolks will be used separately);
• sugar (to taste)

For decoration:

• 0.5 l cream;
• crushed nuts - 2 tbsp. l.

For cooking you need:

1. Prepare a baking dish, grease it with oil, preheat the oven to 170 degrees.
2. Make nut flour: grind hazelnuts in a coffee grinder and add baking powder.
3. In a large bowl beat egg yolk with sugar until pale yellow. Add in the nut mixture with the baking powder.
4. Whisk egg whites in another bowl. Separate 1/3 part and add it to the yolk. While whisking, gradually add egg whites until the consistency is the same color.
5. Pour the batter into the prepared mold. Bake in the oven for 1 hour. You can hold it for 10-15 minutes longer. The top of the finished cake should be springy.
6. Wait for the cake to cool completely and cut it into 3 parts. Lubricate the space between them with whipped cream.
7. For decoration, the sides and top are covered with cream. You can sprinkle with crushed nuts.

To make the cream airy, you need to choose a fat content of at least 30%. And the product and the container in which it is whipped must be cold.

Gluten Free Pizza Mix

You can make a delicious pizza base without using wheat flour. For this, ordinary oatmeal, which can be found in any kitchen, is suitable.

You will need:

• A glass of oatmeal;
• Three eggs;
• 60 gr. cheddar cheese;
• Salt;
• Black pepper;
• tomato paste;
• Ingredients for the filling (chicken fillet, olives, mushrooms and greens).

Cooking method:

1. Oatmeal must be crushed. To do this, put the blender on the most powerful mode and grind the oatmeal to flour.
2. Whisk the eggs. Add flour to them. Mix thoroughly.
3. Cheese grate on a fine grater.
4. Add shredded cheddar cheese to flour mixture. Add salt and pepper.
5. Baking is best done using baking paper. Roll out the thin dough and put it on a baking sheet.
6. Place the dough in the oven for 15 minutes until the pizza base is browned.
7. Take the dough out of the oven. Lubricate with tomato paste, put grated cheese and stuffing on the base. Place the pizza in the oven for another 15 minutes.

Rice cookies in 20 minutes

The hostess will spend 20 minutes on cooking, and the family can enjoy cookies in an hour. Light airy cookies will appeal to everyone. The recipe is very simple.

Composition:

• rice flour (gluten free) - 500 g;
• creamy margarine - a package of 250 g;
• 70 g of sugar (or less);
• nuts optional.

Cooking:

1. Soften margarine in the microwave or steam bath.
2. Beat it with sugar, gradually mixing in the rice flour. You can work with your hands - such a dough does not stick and does not stick.
3. Form cookies from the resulting consistency. Quickly get balls and rectangles. But you can connect your imagination and make any figures.
4. Bake for 35-40 minutes in an oven at 180 degrees. You don't need to overdo it. The cookies should be light in color.

For cooking, you can use rice flour or special gluten-free mixtures that are sold in the store.

Delicate cottage cheese

It can be served as an independent breakfast dish or used as a dessert. Such sweetness is useful and every child will like it.

Ingredients:

• cottage cheese - 300 g (9%);
• eggs (large) - 2 pcs.;
• sugar - 100 g;
• 1 potato tuber;
• butter - about 50 g.

The recipe is simple and quick:

1. Mix eggs with sugar.
2. Soften the butter on a steam bath and pour it into the previously prepared mixture.
3. Grate raw potatoes. Put it and cottage cheese in the total mass.
4. Lubricate a baking sheet with vegetable oil and pour the casserole into it.
5. Keep in the oven for 40 minutes at 180 degrees.

Exquisite biscuits "Eating"

Such a delicacy will not leave indifferent any sweet tooth. The smell of baking will fill the house not only with a pleasant aroma, but also with comfort.

Cookies include:

• one and a half cups of oatmeal (gluten-free);
• half a glass of buckwheat flour;
• half a glass of dried fruits (to your taste);
• 1 ripe banana;
• half a glass of crushed nuts;
• 5-10 Art. l. any honey (to taste);
• 0.5 st. l. cinnamon (optional)
• half a glass of sesame;
• 2 g vanillin;
• half a glass of flaxseeds (crushed);
• half a glass of oil (vegetable);
• water - 3 tbsp. l.

Cooking steps:

1. Mash a banana with a fork, add oil, water, honey. Mix until smooth.
2. Pour all dry ingredients into one bowl and mix. Add to it the previously prepared liquid mixture.
3. You need to bake cookies in a deep sheet. At its bottom it is necessary to put foil and grease it with vegetable oil.
4. Put the dough on a baking sheet and flatten. Sprinkle sesame seeds on top (you can add it to the general mixture).
5. Preheat the oven to 170 degrees and place the cookies in it for 40 minutes.
6. The resulting cake must be allowed to cool. Then cut it into pieces and serve.

When hot, cutting into portions will not work. The cork will break. It is recommended to wait.

Gluten-free baking in a minute (video)

If you are following a healthy lifestyle, want to lose weight or have a problem with the intestines, gluten-free pastries are ideal for sweets. These recipes do not contain flour and gluten. The method of preparing these dishes is simple, any hostess can handle it. There are now many gluten-free ready-made baking mixes in stores. Enjoying treats, cookies, cakes and bread is easy.

Hello everyone!

For those who read my blog constantly, it certainly will not be news that lately I do not eat white bread and completely refuse any products that contain wheat gluten.

I talked about this in more detail in this one.

And I, like every person who embarked on this path of healthy eating, begin to puzzle questions: how to cook gluten-free pastries and desserts, how to reduce the gluten content in bread, and how to use gluten-free baking mixes and where to buy them?

Of course, ideally, it would be very good to abandon all this altogether too. But we are still at the very beginning of the journey and we will do everything smoothly and gradually.

Therefore, if you, like me, are concerned about this topic, this article may be useful to you.

From this article you will learn:

Gluten-free flour - the secrets of using in baking

Gluten-free flour flour that does not contain gluten (gluten)

What are the disadvantages of using gluten-free flour?

For all beginners, gluten-free recipes often lead to disappointment, as baked goods don't always come out delicious and their texture leaves a lot to be desired.

After all, gluten gives rolls and buns elasticity and a delicate soft texture.

And gluten-free sweet baked goods can be sticky, tasteless, and tough.

Baking with gluten-free flour can be a major problem. And I have seen this from my own experience.

At first, it seemed to me that this was a road to nowhere and baking without ordinary wheat would never work.

But with a little practice and some helpful expert advice on making gluten-free baked goods, I hope that I'll start to do a lot better than I do now.

Rule #1

So, the important first rule that I managed to learn. When it comes to gluten-free baking, you should always experiment by mixing different types of flour until you find the combination you like best. And if such a combination turned out, write it down and store it like the apple of an eye :)

Pre-mixed Gluten-Free Flour Mixes

If you're just getting started with gluten-free baking, your best bet is to use ready-made gluten-free mixes.

The only drawback of such mixtures is the fact that they are often quite expensive.

On the shelves of stores you can see gluten-free dough for pancakes, for different types of cookies and even for bread.

On iherb, I found these ready-made gluten-free baking mixes. The average price of such a pack is 300 rubles.

All you need is to add water or milk, eggs or butter to them.

Remember our homemade cake mixes? It's the same thing, but without the white flour.

There are just a huge number of them here: different types of flour, mixes for pancakes, pancakes, muffins, pizza and pies. Come here and choose for yourself!

By the way, I want to please those who do not like to shop online.

In our ordinary stores, our domestic gluten-free baking mixes from the Garnets manufacturer began to come across.

I saw them in Auchan, so look and you will find)

Gluten Free All-Purpose Flour

Those who are already familiar with premixes and have experience in baking gluten-free products can start using gluten-free all-purpose flour and combine all of them together.

It can be rye flour, unbleached flour, flaxseed flour, corn flour, coconut flour, nut flour, almond flour, amaranth flour, etc.

Or you can buy a ready-made mixture of all-purpose flour, which already contains all the necessary components to make gluten-free dough successful.

I have tried several different types of gluten free flour with Iherb.

There are two good companies that produce gluten-free flour in a wide range here.

This is Bob's Red Mill and King Arthur's

Personally, I liked King Arthur's more than Bob's Red Mill.

Their flour has better cohesion and a less gritty texture.

If you plan to bake a cake or bread with it, where texture is very important, I would still recommend using this King Arthur's gluten-free all-purpose flour.

Types of gluten-free flour

Consider the main types of flour that does not contain gluten in more detail.

• Rice flour

It is very good about what drawing flour is and how it can be used, they tell in this video clip. Check it out for sure!!!

• Almond flour

Almond flour is one of the healthiest. It contains a large amount of fiber, protein and minerals. It has a slightly nutty, sweet taste.

Buy real organic almond flour here

• Brown rice sorghum flour

Brown rice sorghum flour has a sweetish taste. It adds nutritious protein and great flavor to gluten-free baked goods. Add 15-20% sorghum flour to your flour mixes to make delicious breads, cakes, cookies and more.

Buy real sorghum brown rice flour here

• Buckwheat flour

Buckwheat flour is also valued for its high protein and fiber content.

Buckwheat flour can be used to make bread with added antioxidants.

It is also rich in protein and minerals, including flavonoids, vitamin B and carotenoids.

Buy real organic buckwheat flour here

• coconut flour

Organic coconut flour has a nutty flavor and is also high in fiber and protein.

You can buy real coconut flour here

• xanthan gum

xanthan gum — a natural polysaccharide, a product made from the outer layer of a tiny, inactive bacterium called Xanthomonas campestris.

It is an excellent thickener for all purposes: for seasoning dishes, gravies and sauces. Its unique ability to hold small food particles together makes it an ideal substitute for gluten in gluten-free baked goods.

You can buy real xanthan gum here

• tapioca starch

Tapioca flour, also known as tapioca starch, is made by grinding the dried roots of the cassava plant into a fine powder.

It is a sticky and sweet flour that is particularly well suited for thickening soups, sauces, gravies, pie fillings and puddings.

Tapioca flour is also a great ingredient for gluten-free baking as it provides a springy texture, browning and crispiness.

Buy real tapioca starch here

Ways to make gluten-free baking mixes at home

Easy Homemade Gluten Free Baking Mix Recipes

• 1 cup sorghum flour or brown rice flour
• 1 cup tapioca starch (or potato starch)
• 1/3 cup almond flour (buckwheat will work too)
• 1 teaspoon xanthan gum

Self-Rising Gluten-Free Baking Mix

• 1 cup any unleavened gluten-free flour mix
• 1.5 teaspoons baking powder
• ½ teaspoon salt

Cooking secrets and features of gluten-free dough

1. Cake and buns made from gluten-free dough are denser than regular dough, and gluten-free bread dough is slightly stiffer than traditional bread dough.
2. Don't expect gluten-free dough to behave the same as regular dough. It can swell a lot. There is a secret how to avoid it. Before baking, the dough must be placed in the freezer.
3. It is easiest to bake brownies and cookies from it. You can take them out of the oven when the center is still a little soft. If you like, you can turn the temperature of the oven 25 degrees lower and let it sit for a few more minutes.
4. When adding vanilla to the dough, put more than usual. Gluten-free flour can have a strong flavor, so adding more vanilla helps soften it.
5. Add flavorful spices such as cinnamon or nutmeg to gluten-free dough for added flavor. Chocolate, applesauce, sour cream, or yogurt to moisten baked goods.
   You can also add honey, maple syrup or agave for sweetness.
6. Gluten-free flour has a shorter shelf life compared to other types of flour.
   If you store such flour in a tightly closed container in the refrigerator, you can significantly extend its shelf life.
   Whole-grain flour (such as brown rice) spoils faster and becomes bitter due to insufficient pretreatment. Gluten-free flour can be stored in the freezer for up to one year.
7. How to measure gluten free flour
   For gluten-free baked goods like muffins and bread, the amount of flour can be crucial. When measuring out the right amount of flour, use a spoon to pour it into the measuring cup. If you scoop flour in a cup at once, it will compact. Gluten-free flour can be stored in the freezer for one year.
8. Learn how to tell the consistency of a gluten-free eye test. It should become smooth and thick, like cake batter. But not as thick as cookie dough.
9. When adding water or other liquid to flour, add it gradually. Different types of flours and mixtures behave differently, so I don't recommend pouring all the water into the dough at once. The dough may not be too tough. If you happen to have added too much water, use the rice flour to bring the dough to the desired consistency by simply adding it to the dough.
10. Digital thermometers are best for gluten-free baking. In order not to be afraid that the pastries will burn or not bake, buy a thermometer and you will not have to guess when to take your pastries out of the oven. Usually this is done at a temperature of 200-250 C for 25 minutes.
11. Gluten-free baked goods will hold their shape better if overcooked rather than undercooked. However, it will be better if you bake it a few minutes longer than usual.
12. When baking gluten-free bread, it is better to use a metal mold than a glass one.
13. If there is a risk that the pastries will fall off, do not take them out of the oven too quickly. Instead, at the end of the baking time, turn off the oven and open the door slightly. Let it cool down for a few minutes. If that doesn't work, then you've added too much liquid, which is causing the bread to sag. Use less liquid next time or add 2 tablespoons of flax seeds.
14. Instead of water, you can add gluten-free beer to your baked goods. This will not only give a good rise to the dough, but also give a good taste.

Why can gluten-free flour baked goods fall apart and fail?

It is important!!!

If your pastry is not baked in the center or has fallen off, then most likely you have overdone the liquid.

Next time use 2-4 tablespoons less water when mixing ingredients. And only when you are sure that there is not enough water, add more.

If this happens too often, your flour may be too wet, or you may not be preheating the oven enough.

You may also be taking your baked goods out of the oven too soon. If so, keep the pastries in the oven a little longer.

When you get into gluten-free baking, try to be indulgent and patient. Yes, you may not succeed at first.

You will make mistakes. This is fine.

I realized that baking gluten-free products is like driving a car with a manual transmission. At first it is difficult and unusual, but with patience and a little practice, you can become a professional and enrich your diet with the right and healthy dishes.

Rule #2

Remember, the second important rule: when preparing any recipe for gluten-free baking, it is very important to follow this recipe.

Everything must be accurate, nothing can be done by eye, the ingredients cannot be changed, and it is also not advisable to replace them.

Video - recipes for delicious gluten-free flour baking

Try and be inspired, a little experience and skill and you will get excellent and healthy pastries!!!

I will be very happy with your good and proven gluten-free baking recipes, I will definitely try them and share them on my blog pages.

Please leave your feedback and comments, supplement this material with useful tips, share this article on social networks.

Let's make our food right and safe for our health together!

Alena Yasneva was with you, bye everyone!