The Delicious Gluten Free Life

What do you want to know?

Comment on this post with recipes you want, questions you have etc and my husband and I will do our best to post what you want to know. Since I am just starting this blog I would love to know what those who read it want to know and learn about most in the gluten free world.

Substitutions

When cooking or baking using a normal recipe, here are some things you can substitute for their gluten containing counterparts.

Angel Hair noodles = Rice Sticks (buy at Asian Marts thinnest they have)

Spaghetti noodles = Brown rice spaghetti (buy at Winco in bulk section)

Macaroni noodles = Brown rice elbow/macaroni (buy at winco in bulk section)

Lasagna noodles = Tinkyada lasagne with rice bran brown rice pasta (walmart)

Linguini noodles = Rice Sticks (thicker version buy at Asian Marts)

Rue (flour and butter together in a recipe) = Make the recipe excluding the rue. When you are done with the recipe add a cornstarch slurry made with 50/50 cornstarch and cold water mixed together. Boil for 2 minutes after the slurry is added to remove the cornstarch taste. (Can use arrowroot or tapioca starch, we prefer cornstarch because it is the cheapest to purchase)

Quick Bread baking recipe (zucchini bread, banana bread etc.) = Replace flour with half rice flour and half cornstarch. Add ½ tsp of xanthan gum per cup of flour. If it does not rise the way you would like it increase the leavening agent (baking powder or baking soda are the two most common in quick bread)

Soy Sauce (most contain wheat) = San-J Tamari Gluten Free Soy Sauce (we found the cheapest place to purchase it is Maceys but it is also available at Winco)

Baking = Baking (other than quick bread) does not allow straight across substitutions because of the missing function of the gluten so a special gluten free recipe is needed. For our baking projects we take our recipes from this site http://www.eatingglutenfree.com/ or this site http://www.lifetastesgoodagain.blogspot.com/ they are both by the same two ladies they just have different recipes on each site. All the recipes we have tried taste great! I particularly recommend their chocolate cake, which is listed on the first site. It is absolutely amazing and tastes exactly like a delicious moist regular flour cake.

Tempura Batter

Tempura Batter (can be used for chicken nuggets or chicken strips) Cory’s recipe

1/4 C rice flour
1/4 C tapioca starch
1/4 C cornstarch
1 tsp baking powder
1 tsp (or more to taste) garlic powder
dash sesame oil
water or club soda enough to make a thick batter

Coat chicken in batter and deep fry until done.

Pumpkin Chocolate Chip Cupcakes

Pumpkin Chocolate Chip Cupcakes Cory’s recipe

2 sticks butter

1 c white sugar

1 c brown sugar

3 eggs

1 15oz can pumpkin

2 tsp vanilla

1 1/3 C rice flour

1 1/3 C cornstarch

1 1/3 C tapioca starch

1 ½ tsp xanthan gum

1 ½ T bk powder

1 tsp salt

½ tsp cinnamon

¼ tsp nutmeg

1 ½ c chocolate chips

Cream butter and sugar. Add eggs, pumpkin and vanilla. In separate bowl mix all dry ingredients except for chocolate chips. Add dry mix to wet mix and stir well. Add chocolate chips. Fill greased muffin tin 2/3 full and bake at 350 for 15-30 minutes or until tooth pick comes clean when stabbed into the muffin. J

Strawberry Shortcake

http://www.food.com/recipe/gluten-free-strawberry-shortcake-174106#ixzz1J4W46gik

1/2 cup butter
1 cup powdered sugar
4 eggs
1 teaspoon vanilla
1 cup cornstarch
1 1/4 teaspoons baking powder

Change Measurements: US | Metric

Directions:

Prep Time: 15 mins

Total Time: 30 mins

1 Preheat oven to 375 degrees. Grease a 12-muffin pan.
2 In a large bowl cream butter and sugar, using electric mixer.
3 Add the eggs and vanilla. Beat until light and fluffy.
4 In a small bowl mix the cornstarch and baking powder together and add slowly to the creamed mixture. (If added too quickly, it will fly about the kitchen.).
5 Mix until well blended.
6 Fill the greased muffin tins half full.
7 Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
8 Remove from the pan while still warm. (They will look like little cupcakes.But trust me they will taste just like little shortcakes).
9 Serve topped with strawberries, and whipped cream.

Onion Ring Batter

GF Onion Ring Batter Cory’s recipe

1/8 C Rice Flour

1/8 C Tapioca Flour/starch

1/8 C Cornstarch

1 tsp Bk powder

1 tsp Granulated garlic

2 tsp Worcestershire sauce

3 Tb water (Will be really thick. If used for other items, may need increase to 4 Tb)

Dip onion rings in batter and then deep fry until golden turnining once during cooking.

If you want to have a nice crunch to your onion rings, smash a bunch of rice or corn chex and dip the battered rings in the chex before deep frying.

Chocolate Chocolate Chip Cookies

GF Chocolate Chocolate Chip Cookies Cory’s recipe

8 oz Butter

¾ C Granulated sugar

¾ C Brown sugar

2 Eggs

1 tsp. Vanilla

7/8 C Rice flour

7/8 C Cornstarch

7/8 C Tapioca starch

1 tsp. Xanthan gum

¾ tsp. Salt

1 tsp. Baking powder

1 C Chocolate chips, melted

1 C Chocolate chips

Cream butter and both sugars. Add eggs, melted chocolate and vanilla, mix well. In separate bowl mix Rice four, Cornstarch, Tapioca starch, xanthan gum, salt and baking powder. Slowly add dry mix to the wet mix and mix well. Add chocolate chips. Bake at 350 for 8-10 minutes.