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You need these tips fromFood 52in your life.
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(Here’san easy way to remember which grains contain gluten.)
Gluten gives many foods their structure and chewy texture.
Think about the texture of pizza doughgluten is what makes those stretchy strands possible and holds the dough together.
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Some things are naturally gluten-free.
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3.
Where gluten is found.
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Cross contamination is a real thing.
Triple check with your server so you don’t get sick.
More:11 Ways to Use Up Non-Wheat Flours
5.
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Baked things don’t stick together without it.
You could also use xanthan or guar gum (or a G.F. flour mix that contains it).
Gluten-free baked goods do different things than their wheat-y cousins.
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And G.F. baked goods are very sensitive once cooked.
If you bake something gluten-free, it may fall apart if you move it before it is completely cool.
Letcookiescool on the sheet pan.
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One more little tick of gluten-free baked goods: storage.They don’t refrigerate well or last as long.
Store baked goods at room temperature or freeze them as soon as they are completely cool.
Flour mixes are all about variety, variety, variety.
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A single-grain flour (i.e.
You need a mix of sticky and structural elements from different types of flour.
Store your gluten-free flour in an airtight container in the freezer.
The best ways to mix (as much as you want) and measure (by weight).
you’ve got the option to’t over-mix gluten free batter.
The most accurate way to measure dry ingredients is by weight.
A common kitchen scale will do nicely.
More:An Easy Way to Remember Which Grains Contain Gluten
9.
It’s not healthier for you unless it’s healthier foryou.
Lots of people think the gluten-free trend is a general health trend.
If you feel better cutting gluten from your diet, awesome.
Don’t eat it and let us help you figure out what to make instead!
Gluten-free food can be goodno,reallygood!
That’s our biggest belief.
So much food is still delicious and accessible on a gluten-free diet.
We create seasonal gluten-free recipes that work.
Yes, yes, and yes!
