Hello everyone!

I used to bake Bob "s Red Mill Gluten Free Baking Flour 1 to 1 and it completely suited me, but after space delivery at the price began to operate on iherb, I had to abandon this mixture and look for a suitable replacement in my native open spaces. And I found it! I hasten to introduce you gluten-free mix "Flour universal" from company Garnets.

Weight: 600 gram

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 for 623 grams, but there is a larger packaging option)).

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

There is a sticker on the package informing that the product does not contain gluten. You can safely buy.

COMPOUND

flour: rice, amaranth, linseed; starch: tapioca, corn, potato; the thickener is 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 varies slightly, but this does not greatly affect the quality of the baked goods. I will definitely write a review about Bob's Red Mill flour, if it becomes possible to purchase it.

NUTRITIONAL VALUE per 100 grams of product

Protein 5 g

Carbohydrates 83 g

Energy value 378 kcal

Dietary fiber 4 g

Calcium 30 mg

Iron 0.85 mg

Sodium 23 mg

Organoleptic properties

Flour is white and practically does not differ in appearance from wheat and to the touch, too. But you still feel starchiness.

The package contains application options:

Here you have some pies ...

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 work 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?

• making pancakes, pancakes, pancakes
• bake muffins, muffins, cupcakes
• add to cutlet mince (lentil and chickpea, I don't eat meat)
• making a base for pizza

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

RECIPES

1. Carrot cupcakes

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

You will need:

• 180 g all-purpose flour (you can use wheat or spelled flour if you're 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 the carrots are very sweet, it is better to reduce the amount)
• 80 gr. raisins (optional)
• 120 g applesauce
• 3 tbsp. l. vegetable oil (can be completely replaced with the same amount of applesauce)
• 2 tsp apple cider vinegar
• 200 gr. grated carrots

Combine all dry ingredients in a bowl. In a separate bowl, combine all of the liquid ingredients, including the carrots. Then mix everything together. If the dough is very thick, add a little more applesauce.

Immediately put on prepared tins and bake in an oven preheated to 180 C for about 20 minutes.

Allow the muffins to cool in the tins. 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 without anything.

2. Thin pancakes

Very tasty and aromatic, similar to ordinary pancakes.

You will need:

1 cup = 200 grams

• 1 banana
• 1 tbsp. water
• 1 tbsp. all-purpose flour
• 1 tsp baking powder
• vanilla optional

Peel the banana, 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 skillet. Grease the pan with oil if necessary.

3. Pizza

Yeast dough + baking powder. Starchy taste is felt. The dough quickly becomes "oaky".

Soda dough. It looks beautiful, but the taste of such a cake is simply disgusting and sickening. Moreover, it tastes bitter.

I am not attaching any recipes, since they are unsuccessful. I also baked pancakes in soda with this flour and they also tasted bitter. Therefore, I use this flour only with a baking powder, or I must extinguish the soda with vinegar. And for pizza it is better to use a special mixture, which I will write about soon.

4. Linen bread

Crunchy on the outside and soft on the inside. They are a bit like rye bread, especially if you add ground coriander to the dough or sprinkle them with caraway seeds on top. Delicious with butter. Best eaten on baking day and not stored or they will become quite tough.

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

You will need:

1 cup = 200 grams

• 1 tbsp. curdled milk (1 tbsp soy milk + 1 tbsp apple cider vinegar)
• 1 tbsp. all-purpose flour
• 1/2 tbsp. flax flour
• 1/2 tbsp. 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 turns out to be 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 out 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 muffin

No different from the usual. I used to bake a similar muffin 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. Another warning: Be careful with baking powder and other ingredients in your baked goods (vanilla sugar, cinnamon, powdered sugar, starch, etc.) - they may also contain trace amounts of gluten. Usually the packaging contains information about this. I use such things at my own risk. But this usually 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 g unrefined sugar or regular
• 5 tbsp. 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 (grease or cover 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 baking dish and bake for 50-60 minutes. Willingness to check with a skewer, it must be dry.

Impregnate if desired. 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 on it with a skewer and pour the syrup over the top. Let it soak. You can simply sprinkle it with powdered sugar on top.

I do not impregnate, because it turns out sugary for my taste. Without it, the cake is a little dry, but I like it better.

6. Dumplings / 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 a regular dough. Cover the finished dough with a towel and leave for 30 minutes. The dough turns out to be elastic and rolls 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. Using a glass, cut out the circles. I rolled them a little more. Put some mashed potatoes on each circle, connect the edges.

The first 2 photos show unsuccessful attempts. The edges did not want to connect in any way. The thing is that your hands must be dry, otherwise you will not be able to properly close up the edges. You can dip them in flour while sculpting. As a result, I even managed to make a rope.

I added some more fried onions for authenticity. It turned out to be quite edible. Can be served with sour cream or tomato sauce. I no longer remember what the taste of ordinary wheat flour dumplings is, but I liked these. 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 are gaining popularity. For some people, it is contraindicated for health reasons, while others have made the decision to eat properly and follow a gluten-free diet. Such a diet is suitable for allergy sufferers and celiac patients. Vegetable grains containing gluten (gluten) are categorically contraindicated for them: wheat, rye, oats. But this does not mean that 1% of the population should stop baking for good. There are many recipes that use different mixtures instead of flour.

Honey cookie

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

In order to enjoy a gluten-free meal, you need to prepare the following ingredients:

• 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 baking soda and, stirring occasionally, continue heating until a fluffy foam forms.
3. Break the eggs into the resulting consistency 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 dough into a thin layer.
6. Bake in the oven at 180 degrees for about 15 minutes.
7. Cut the warm pie into portions.

In gluten-free baked goods, recipes must be followed exactly. It is not recommended to put food "by eye". There may be a different consistency, baking will not work.

Flourless nut cake

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. A nut cake can be served with a 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. To make nut flour: Grind hazelnuts in a coffee grinder and add baking powder.
3. In a large bowl, beat the egg yolk and sugar until pale yellow. Add the nut mixture with baking powder.
4. In another bowl, beat the whites. Separate 1/3 and add to the yolk. Whisking, gradually add the whites until the consistency is the same color.
5. Pour the dough 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 until the cake has cooled completely and cut it into 3 pieces. Lubricate the space between them with whipped cream.
7. For decoration, the sides and top are covered with cream. 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, you can use regular oatmeal, which can be found in any kitchen.

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 herbs).

Cooking method:

1. Grind the oatmeal. To do this, put the blender on the highest setting and grind the oatmeal to flour.
2. Beat eggs. Add flour to them. Mix thoroughly.
3. Grate the cheese on a fine grater.
4. Add shredded cheddar cheese to the flour mixture. Add salt and pepper.
5. It is best to bake using baking paper. Roll out the dough and place on a baking sheet.
6. Place the dough in the oven for 15 minutes, until the pizza base is lightly browned.
7. Remove the dough from the oven. Brush with tomato paste, place grated cheese and filling on the base. Place the pizza in the oven for another 15 minutes.

Rice cookies in 20 minutes

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

Compound:

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

Preparation:

1. Soften margarine in the microwave or steam bath.
2. Beat it with sugar, gradually stirring in the rice flour. You can work with your hands - this dough does not stick or stick.
3. Form a cookie from the resulting consistency. Balls and rectangles will quickly turn out. But you can connect your imagination and make any figures.
4. Bake for 35-40 minutes in an oven at 180 degrees. You do not need to overexpose. The cookie should be light.

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

Delicate curd

It can be served as a standalone breakfast dish or used as a dessert. Such sweetness is useful and will please every child.

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. In a steam bath, soften the butter and add it to the previously prepared mixture.
3. Grate raw potatoes. Put it and cottage cheese in the total mass.
4. Grease a baking sheet with vegetable oil and pour the casserole into it.
5. Keep in the oven for 40 minutes at 180 degrees.

Gourmet cookies "Obedite"

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 coziness.

The cookies include:

• one and a half cups oatmeal (gluten free);
• half a glass of buckwheat flour;
• half a glass of dried fruits (to your taste);
• 1 ripe banana;
• half a cup of crushed nuts;
• 5-10 tbsp. l. any honey (to taste);
• 0.5 tbsp. l. cinnamon (optional);
• half a glass of sesame seeds;
• 2 g vanillin;
• half a glass of flaxseed (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 container and mix. Add the previously prepared liquid mixture to it.
3. You need to bake cookies in a deep sheet. At its bottom, you need 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 overall 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.

Hot cut into portions will not work. The cake will break. It is recommended to wait.

Gluten-free baked goods in a minute (video)

If you are following a healthy lifestyle, wanting to lose weight, or have a gut problem, gluten-free baked goods are ideal for sweets. These recipes are free of flour and gluten. The method of preparing these dishes is simple, any hostess can handle it. There are many gluten-free ready-to-use bakeware available in stores today. Delighting yourself with goodies, cookies, cakes and bread is as easy as shelling pears.

1.What is the best flour for gluten-free baked goods? Rice flour

There are a large number of gluten-free blends of various compositions. Multi-component formulations are better suited for BG baking, helping to overcome the disadvantages of each individual type of flour in each case (dryness, excessive friability, etc.).

So, for example, a combination of flour from white rice and tapioca starch recognized as the best for baking a delicate cake crust, and a mixture of 3 types of ingredients (brown flour or white rice, potato starch, and tapioca starch) is great for baking bread.

This text will describe mixes from the Betty Hagmann recipe book (after whom the most widely used BG mix is ​​named), in which she gives a detailed overview of the different types of flour for gluten-free baking. There will also be recommendations for replacing the usual wheat flour with BG flour.
Your task is to find the right ingredients in the sale of the region where you live. In this regard, I highly recommend using the online stores. Surely, in your region, you can pick up something from the list below or find a ready-made BG flour mixture on sale.

It should be warned that in some cases, switching to HD foods from the cereals discussed below still cannot completely help eliminate the symptoms of celiac disease. In this case recommend excluding all cereals and starchy crops from the diet, including rice, potatoes, corn, legumes and certain types of vegetables, as well as products baked from them.

This "branch" (more precisely, "deepening") in the BGBK diet is called SCD - Special Carbohydrate Diet - specific carbohydrate diet... It generally corresponds to and principles of the paleo diet- a model of nutrition of people of the Paleozoic era. In addition to the restrictions on BGBA, it will be necessary to exclude starchy carbohydrates that are complex in structure and difficult to break down in the body and all refined types of sugar.

And now we will focus on the traditional "representatives" of BG baking mixes.

Rice flour- the most common and most "neutral" of all to taste (but not the most useful). To avoid excessive "dryness" of products baked from it, it is better to combine it with other types of flour. It keeps well, so you can stock up on it for a long time. It is known that rice is better absorbed by the human body than other cereals; from this point of view, it is classified as a dietary product. However, if we make rice a staple food in a gluten-free diet for a long time, it will be fraught with other health risks.

Rice has a high glycemic index (Gi), which can negatively affect blood sugar control and increase the risk of diabetes.

Recently, the question has become more worrisome. increased content of carcinogenic arsenic in rice of any kind(excluding wild rice made from seaweed). For safety reasons, scientists recommend not to exceed 2 - 3 servings of rice (1/2 cup boiled) per week. For a child's diet, this restriction should be lowered even further.

Brown rice flour possesses greater nutritional value, since it contains rice bran. But, for the same reason, unfortunately, it cannot be stored for a long time. Bran oils tend to go rancid. Therefore, it is recommended to store such flour in a cold place, best of all in the freezer.

Rice bran contain essential nutrients for the normal functioning of the body (and baby development too). They are rich in protein, fiber, minerals and vitamins (especially in the B group). Unfortunately, such bran has a short shelf life. Therefore, you should not stock up on them. Their significant disadvantage is also that they accumulate most of the arsenic in rice.

2.The use of starches in baking, as well as other types of BG flour

Potato starch we are very familiar. It is often used in gluten-free baked goods. Also good for sauces and desserts. It must first be diluted in a small amount of cold water.

Evaluating starch (any) from the point of view of nutraceuticals, we note that this product cannot be classified as useful for the human body. It is with him (along with sweets) that the problems of developing a fungal-yeast infection (including candidiasis) and control over blood sugar levels are associated. The glycemic index of starch is higher than that of the corresponding cereal.

Potato flour different from potato starch. It should be used occasionally in baked goods and in very small quantities. Otherwise, your bread and biscuits will acquire the most pronounced taste of mashed potatoes.

Flour (starch) tapioca... This product is not well known to everyone. Personally, I only "ran into" it when I needed to learn how to bake gluten-free. And I found it very useful, it gives the dough some "stringiness", which is absent in many other BG products. Stored well, they can be stocked for future use. According to its nutritional properties, tapioca belongs to starch.

Soy flour... For those who have no problems with soy (no allergies or hypersensitivity to it), this type of flour may also be beneficial. It contains a lot of valuable protein and fat. But it is better not to use it alone, but to combine it with other types of flour. The most suitable baked goods for soy flour are those containing fruits, nuts and chocolate. The shelf life of such flour is short. due to the high protein and fat content of soy.

Corn starch It is widely used in a mixture with other types of flour, as well as independently as a thickener (in puddings, pie fillings). Has the same properties as potato starch, does not give the blue dough that sometimes occurs from the use of potato starch.

Corn flour prepared by grinding corn kernels. It is widely used in the preparation of delicious corn cakes, traditional among the peoples of the North Caucasus.

Buckwheat flour you, too, should be familiar with the recipes for pancakes, pancakes and waffles. To "soften" the specific taste of buckwheat, it is good to combine buckwheat with other flour, more neutral in taste. You can get buckwheat flour from cereals on your own using an ordinary coffee grinder or a home flour-grinding machine. Rinse and dry the groats first. You can make flour from the so-called "green buckwheat", which is also used for germination.

Gluten free oat flour can also be used for BG baked goods. The most necessary condition is that its packaging must be marked that this product is made on equipment that is not used for processing gluten-containing cereals. If there is no such symbol, then there is no guarantee that this is not the case. This means that there is a risk that the diet will be disrupted.

Ten years ago (when the use of BGBK products in an appropriate diet was just beginning) oatmeal was completely eliminated from the gluten-free diet... However, today people have learned to "keep it clean" during industrial processing. And several recent studies have shown that the inclusion of oatmeal in the HD diet of children with celiac disease, not only did not cause a worsening of their condition, but, as part of a medical diet, contributed to the healing of inflammation of the gastrointestinal tract (gastrointestinal tract).

Millet flour (millet flour, the corresponding cereal is millet) is increasingly used in gluten-free baked goods. This fact is explained in part by the beneficial properties of the millet itself.
Rich in vitamins and minerals, fiber and protein, millet and flour made from it represent an excellent alternative to wheat baked goods. In addition, millet flour has a lighter texture, which brings products baked with it closer to wheat flour. Usually, millet flour in BG baked goods is mixed with other types of flour - buckwheat, sorghum, quinoa flour.
It is not recommended to store it for future use (only in the freezer), as it quickly undergoes oxidation.

Sorghum flour is another great option for replacing wheat flour in baked goods. In addition to its high nutritional value, it is worth noting that they have a lot in common with wheat flour, but the main difference is the lack of gluten in sorghum.

The ratio of carbohydrates to protein in sorghum and wheat is the same - 1: 7 (the best among other cereals). Accordingly, sorghum has a lower glycemic index than other gluten-free flours.
Another important technological advantage of sorghum flour is that using it in BG baked goods, it is not necessary to add xanthan as a knitting(see description below).

Coconut flourappeared on the market of healthy food relatively recently. For gluten-free and low-carb diets, this hypoallergenic food is truly a precious gift from a tropical paradise (in direct andfigurative sense).

Nut flour (almond, hazelnuts, walnuts)- indispensable in baked goods that meet the requirements of the low-carb Paleo diet. It is problematic to obtain flour at home from nuts, so you need to buy such flour.

Chickpea flour, lentil flour have a number of valuable nutritional properties. This is not to say that everyone will like it, but you need to try. This type of flour makes baked goods well. non-dessert type- cakes for pizza, chips, etc. The specific taste of chickpea is masked in them by a garlic-spicy taste.

Quinoa and amaranth flour- great options for replacing wheat flour. The only pity is that these nutritious foods are not cheap.

Flaxseed flour, just like flour from ground pumpkin or sesame seeds is often used as an additive in gluten-free baked goods.

3.Gluten Free Flour Blends

Gluten Free Flour Blends- this term refers to certain combinations of different BG of flour ingredients. Here are a few of the most widely used ones:

1. Blend the first Betty Hagman

◦ 2 parts rice flour

◦2 / 3 parts potato starch

◦1 / 3 parts tapioca starch (flour)

2. Blend II Betty Hagman:

◦ 1 part rice flour (3 cups)

◦1 part tapioca starch (3 cups)

◦1 part cornstarch (3 cups)

◦ potato flour (not starch) - 3 tbsp. spoons

3. Multi-grain mixture, this mixture does not require additives as a shaping agent:

Take parts of the same weight:

◦ millet flour
◦ sorghum
◦ buckwheat flour
◦ potato starch
◦ tapioca

4. Multi-grain mixture (without starch), this mixture does not require additives as a shaper:

Measure by volume:
◦ 1 part buckwheat flour
◦ 1 part millet flour
◦ 1 part amaranth flour
◦ 1 part sorghum flour
◦ 1/2 part ground flaxseed

5. Mix with chickpea flour, this mixture does not require additives in the form of a former

◦2 cups chickpea flour (or other bean, lentil flour)

◦1 cup sorghum flour

◦3 cups cornstarch

◦3 cups tapioca starch

6. High protein flour mixture (chickpeas and sorghum / rice)

◦1.25 cups chickpea flour

◦1 cup potato starch

◦1 cup tapioca starch

◦1 cup sorghum flour or rice flour (if we use sorghum, then you do not need to add a shaper

You can prepare flour mixtures in advance. It is better to sift all the ingredients together. It is worth storing mixtures in a tightly closed container, and those that contain more protein and bran should be placed in a refrigerator or freezer for long-term storage.

To use a gluten-free mixture instead of wheat flour in your usual baked goods, add extra egg (s) and baking soda, or gluten-free baking powder, or yeast, or sourdough.

It will not be superfluous to pay attention to the consistency of the dough. It is often necessary to add more liquid to a gluten-free dough.

For baking bread, in most cases, it is worth adding xanthan, which can significantly improve the texture of the crumb.

4.Basic principles of replacing wheat flour in BG baked goods

Betty Hagman suggests using the following equivalents to replace wheat flour with these gluten-free flours and blends:

Instead of 1 glass of wheat flour, you need to take:

◦7 / 8 cups rice flour
or

◦5/8 cup potato starch
or

◦1 cup soy flour and ¼ cup potato starch
or

◦1 cup corn flour
or

◦1 cup cornmeal
or

◦1 cup gluten-free blend (see recipes above)
or

◦1 cup sorghum flour or a mixture of sorghum, buckwheat and millet flour.

5. What is BG baking powder?

Gluten-free baking recipes often mention gluten-free baking powder. It consists of a mixture of baking soda with starch and acidifier. It is not always possible to find on sale a specially marked BG (we are talking about America). Therefore, I give a recipe for making a homemade mixture:

Ingredients:

◦ ¼ glass of soda

◦ ¼ cup corn or potato starch

◦ ¼ glasses of tartar

Preparation:

Stir all ingredients. Store in a tightly packed container, use when baking muffins, muffins, cookies.

I foresee the question of tartar. If you have difficulty getting it, then for baking purposes you can completely do without it, replacing it with the usual lemon juice or wine vinegar.
We use OUR, "grandmother's" method ": directly in the process of laying the ingredients for baking, it will be necessary to" extinguish "the starch-soda mixture with an acidifier chosen according to the diet (for 1 tsp. Of the ready-made mixture, you will need about 2-3 teaspoons of lemon juice.)

M Can you replace baking powder with baking soda?

Yes, you can. To do this, you need to take it instead of half the specified amount of baking powder (or less - up to one third), and extinguish it with lemon juice or any other acidifier allowed by the diet (apple cider vinegar, citrus juice, etc.)

* Due to the presence of starch in baking powder, it is not included in the list of products permitted by the COURT / SCD.

6. Xanthan gum (xanthan): pros and cons

Xanthan gum is perhaps the most mysterious and expensive ingredient of all BG baked goods. At the same time, xanthan is the best gluten substitute in BG baked products. This powder is obtained by grinding the shell of a special microorganism specially grown for baking purposes in the laboratory. Xanthan works as a thickener and shaper of dough, it is especially important in the preparation of "real" BG yeast and sourdough baked goods and homemade BG noodles.

Modern gluten-free (BG) baked goods produced at production facilities bear little resemblance to those that could be found on sale 15-20 years ago. In the last century, the choice of BG bakery products was limited exclusively to “cardboard” loaves in texture and taste, ready to crumble at the very first press on them.

However, decades of searching for new technologies in the production of gluten-free baked goods now allow bakeries to create products of improved quality (primarily in appearance and texture), and we successfully use BG versions of recipes for our favorite foods since childhood.
Today's bread, produced by many Western commercial companies, is almost indistinguishable from wheat bread. It is just as soft, fluffy, appetizing in color and taste, with an alluring crust. And, perhaps most importantly, it keeps its shape well!

The lion's share of the "know-how" in the successful creation of BG bread (as well as elastic BG dough for dumplings, pies, buns, pizza, lavash, etc.) is related to binding additives, gluten substitutes in the dough.

Xanthan (xanthan gum)- the most common of them. The increased strength and extensibility of xanthan, combined with its unique ability to trap gas bubbles in rising dough (including yeast dough), has proven invaluable in gluten-free baked goods (no “glue”). With optimal use, the textural characteristics of the listed BG products are not inferior to traditional gluten-containing ones.

1968 xanthan gum has been approved for use in the food industry in the USA, and since then, due to the relative cheapness of its production and the absence of harm to health, it is widely used all over the world as a binding agent in the production of sauces, creams, ice cream, products for gluten-free food.

In Russia, xanthan is known under the code name "supplement E415".

Despite the declared absolute safety of xanthan, in recent years, sometimes there have been complaints from adherents of the HD diet about its "side effects". It turns out that in some (rare) cases, xanthan is capable of causing reactions similar to allergic ones. There is still a lot of controversy and unclear on this issue.

Here is what is known and what can be assumed about the bio-medical properties of xanthan gum.

By its chemical nature, xanthan is a polysaccharide obtained by fermentation using bacteria Xanthomonas campestris.

Xanthan production is based on aerobic (in the presence of oxygen) fermentation in an aqueous solution of carbohydrates(glucose, sucrose or lactose), nitrogen source, etc., after which the medium is pasteurized and precipitated with alcohol or purified by microfiltration.

Several extensive animal studies have been conducted to investigate the effects of xanthan on the human body. None of them showed any harmful effects of xanthan, except that too much of it in the product can cause flatulence and softening of the stool. The same has been observed in the case of the use of large doses of it by people.

Xanthan is also used in medical practice:

◦ in diabetes, as a means of lowering blood sugar

◦ for constipation to soften stools

◦ if you have problems swallowing food (it must be borne in mind that in premature babies, xanthan can cause serious digestive dysfunction- necrotizing enterocolitis).

Although none of the studies have observed any allergic reactions caused by xanthan, people with an addiction to it should be cautious about eating foods containing this supplement. First of all, xanthan gum is not a product from nature, but artificially produced as a result of the vital activity of bacteria. Carbohydrates as a nutrient medium for its production ( soybeans, wheat, corn, dairy products), on which xanthan gum is grown, can also cause individual intolerance to the supplement.

Xanthan is a gluten-free product, however, as a rule, manufacturers are silent about the true source of carbohydrates used in its production. if you have a predisposition to developing food reactions, especially to corn, wheat, or soybeans, then the risk of such occurrence from xanthan can not be excluded.

Due to the lack of research conducted, pregnant women and breastfeeding mothers are advised to play it safe and limit or even eliminate the use of this supplement.

Considering the fact that xanthan gum is a complex product of deep processing (and not natural, found in nature), it should be added that for a healthy diet, it would not be superfluous to abandon it or limit it to the maximum.

7. Options for replacing xanthan and guar gum in BGBK baking recipes

More than half a century has passed since the discovery of xanthan gum by Allin Janes, which in a sense revolutionized the gluten-free world. Recognized by testing as safe (1968), this supplement is included in the list of thirty most in demand today by the American food industry. The use of xanthan gum in gluten-free baked goods has made it possible to maximize the quality of many BG products. However, as ordinary consumers, we have to admit that not everything is so perfect with xanthan. The disadvantages include its high cost, sometimes a very specific texture of finished products, as well as the potential risk of allergic reactions or hypersensitivity from the gastrointestinal tract.

For reference: xanthan is obtained during fermentation using a sugar-containing culture (which can be corn, soy, wheat, or dairy product). Since the manufacturer is not obliged to devote us to the details of the technological process, the issue of impeccable purity during the production of the additive remains hidden from the eyes of the consumer. Xanthan Gum is Nonetheless Declared Gluten Free... However, with increased sensitivity to the declared products, as well as due to concerns about their quality or belonging to GMOs, some precaution in relation to xanthan will not be superfluous.

Whatever the reason for looking for an alternative to xanthan, there are plenty of alternatives. The following are foods and blends that can be used successfully in place of xanthan in various BG recipes.

Today we will add one more item to the list - Xanthan Replacement Blend Formulated by Dr. J. Layton... The recipe has been tried out in recipes for breads, cookies, and muffins.

10 g (about 1 tbsp. l. without top) of such a mixture replaces ½ teaspoon without top 2.5 gr.

You will need a coffee grinder or a powerful mini blender and scales. The recipe can be doubled or tripled.

Recipe:

◦ 20 g (1 tbsp. L. With top) whole seeds of golden (white, also called light) flax

◦ 10 g (about 1 dessert liter with top) chia seeds (any color)

◦ 5 g (1 teaspoon off the top) ground husk of Psyllium Husk Powder

Preparation:

1. Place all seeds in a coffee grinder and grind thoroughly until a homogeneous mixture is obtained that resembles flour in texture.

2. Use as needed, store the mixture in an airtight container in the refrigerator or freezer until the desired moment.

3. 10 g (1 tbsp. L. Without top) of such a mixture replaces ½ tsp. no top xanthan (2.5 g).

Natural substitute for xanthan - guar gum:

Xanthan Powder and Indian Plantain (Fenugreek) Flake Powder:

Celiac disease is a severe hereditary ailment. The disease is based on 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 treatment of the disease is based on individually selected diet therapy, which excludes the use of gluten-containing products. The diet is applied from the neonatal period and lifelong.

Formulas adapted for toddlers with special needs.

Why are children given special formulas for 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 (quantitative violation of the intestinal microflora composition), deficiency of vitamins, minerals and other nutrients. This hereditary ailment 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 soybeans carefully so as not to provoke an allergic reaction.

Soy is an optimal gluten substitute without causing any negative effects.

Adapted milk formulas are given to a baby in such quantities that correspond to his 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 a dry infant formula with milk containing prebiotics and bifidobacteria, which improve digestion. Such foods are allowed for 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 a wide range of products.

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

Gluten Free Blend.

• Medicinal formulations are introduced gradually. Substitution is made for a minimum of 7 days, starting with small portions up to complete rejection of breast or cow's milk.
• When introducing gluten-free formulas, do not consume other complementary foods.
• Careful monitoring of allergic manifestations is required.
• The selection of the optimally adapted product should be based on the recommendations of the pediatrician.

Examples of manufacturers of special mixtures

In case of exacerbation of celiac disease, along with gluten-free food, mixtures with hydrolyzed protein from manufacturers such as Alfare, Nutramigen, Pregestimil, Friso Pep AC are introduced into the diet. The following foods are useful for expanding a gluten-free diet:

• rice and soy from Nestle;
• Rice porridge with apples from Heinz;
• Humana Apple Porridge
• Danone Banana Puree
• Heinz vegetable puree
• Hipp's Chicken and Vegetable Puree.

If severe depletion is manifested, dry powders with a protein hydrolyzate and addition of medium-chain triglycerides are used, for example, the products "Humana LP-SCT", "Preges-Timil", "Alfare", "Pepti-Junior".

The Humana gluten free blend looks like this.

In case of gluten intolerance, soy formulations "Humana HN", "Soya-Semp", "Humana MCT", "Al-110", "Humana HN" are effective. The use of products based on whey hydrolyzate is allowed.

"Nutramigen"

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

• replenishment of the deficiency of many vitamins with 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.

Healing infant formula "Nutramigen" contains 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 baby formula at a time;
• the product has a bitter taste, so babies often refuse to eat, but attempts should be repeated after a while.

"FRISO PEP AC"

Dry mixes for dietetic food are intended for the age group from 0 to 1 year. The product contains deeply hydrolyzed casein, which is well absorbed by a child's body with a pronounced allergy to cow and heavy vegetable proteins. Can be used from birth in conditions of nutritional deficiencies or lack of breast milk, or as part of a gluten-free diet as recommended by a physician. Properties:

• bitter taste;
• may change the nature of the stool.

Contains:

• deep hydrolyzate of proteins in whey, designed to correct gluten allergies;
• nucleotides that support the development of immunity;
• vitamins.

Frisolac mix in a round jar.

Caveats:

• you need a preliminary consultation with a doctor;
• 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.