Preface
At the end of sixth grade, I was diagnosed with arthritis, which has caused me intermittent joint pain throughout the years. Fortunately, in October of 2010, a knowledgeable doctor recommended I go on a gluten free diet. I have to admit, it was tough. The shock of suddenly not being able to grab the box of Wheat Thins off the shelf to make cheese and crackers really upset me.
Then I took Cardinal Cooks, the cooking class at Greenwich High School, the fall of junior year. I would cook what was assigned that day but, to my frustration, I was unable to eat the results. Everything in the curriculum was made with wheat flour!
So, I tried to change the recipes to make them all gluten free. The lovely Ms. Chauvin helped by purchasing gluten free flours and I experimented with them, making one-to-one substitutions with regular flour. The result? Brittle, crumbly cookies and disgusting, “cake-y” brownies. Something in the baking process was wrong, and I suspected it was mostly the ingredients, or lack thereof. The gluten in flour holds batter together, acting as a binder. Gluten free flour has no binder, and therefore you must add one, such as xanthan gum.
After countless experiments of trial and error, and a summer spent testing the new recipes, here is the final cookbook full of the tastiest results. Best of all, every one of them is gluten free. This is my Girl Scout Gold Award and I am so excited to share it with the world. Enjoy!
What is Gluten?
Gluten is a protein found in wheat, barley, and rye. Therefore, any foods containing these ingredients have gluten in them. Breads, pastas, muffins, waffles, pancakes, cookies, brownies, pies, cakes and so much more all contain gluten. Celiac disease is the inability to break down gluten. Gluten can cause inflammation in the joints, headaches, stomach cramps, and other gastro-intestinal problems. It can also damage the small intestine, so one of the ways for the body to heal itself from the damage is to go on a strict gluten free diet. This includes no cross contamination of equipment, food or packaging.
What about oats?
Oats themselves are gluten free, although most foods containing oats are not, since they are processed in factories on the same conveyer belt as gluten containing foods, such as barley, wheat and rye. All foods and packages that claim to be gluten free must be made in a dedicated gluten free facility to ensure there has not been cross contamination.
Conversion Chart
How much xanthan gum should be used? If a recipe is not in this cookbook, here is a basic reference guide. Use all-purpose gluten free (GF) flour plus these measurements of xanthan gum to ensure your recipe will turn out the way it should.
At the end of sixth grade, I was diagnosed with arthritis, which has caused me intermittent joint pain throughout the years. Fortunately, in October of 2010, a knowledgeable doctor recommended I go on a gluten free diet. I have to admit, it was tough. The shock of suddenly not being able to grab the box of Wheat Thins off the shelf to make cheese and crackers really upset me.
Then I took Cardinal Cooks, the cooking class at Greenwich High School, the fall of junior year. I would cook what was assigned that day but, to my frustration, I was unable to eat the results. Everything in the curriculum was made with wheat flour!
So, I tried to change the recipes to make them all gluten free. The lovely Ms. Chauvin helped by purchasing gluten free flours and I experimented with them, making one-to-one substitutions with regular flour. The result? Brittle, crumbly cookies and disgusting, “cake-y” brownies. Something in the baking process was wrong, and I suspected it was mostly the ingredients, or lack thereof. The gluten in flour holds batter together, acting as a binder. Gluten free flour has no binder, and therefore you must add one, such as xanthan gum.
After countless experiments of trial and error, and a summer spent testing the new recipes, here is the final cookbook full of the tastiest results. Best of all, every one of them is gluten free. This is my Girl Scout Gold Award and I am so excited to share it with the world. Enjoy!
What is Gluten?
Gluten is a protein found in wheat, barley, and rye. Therefore, any foods containing these ingredients have gluten in them. Breads, pastas, muffins, waffles, pancakes, cookies, brownies, pies, cakes and so much more all contain gluten. Celiac disease is the inability to break down gluten. Gluten can cause inflammation in the joints, headaches, stomach cramps, and other gastro-intestinal problems. It can also damage the small intestine, so one of the ways for the body to heal itself from the damage is to go on a strict gluten free diet. This includes no cross contamination of equipment, food or packaging.
What about oats?
Oats themselves are gluten free, although most foods containing oats are not, since they are processed in factories on the same conveyer belt as gluten containing foods, such as barley, wheat and rye. All foods and packages that claim to be gluten free must be made in a dedicated gluten free facility to ensure there has not been cross contamination.
Conversion Chart
How much xanthan gum should be used? If a recipe is not in this cookbook, here is a basic reference guide. Use all-purpose gluten free (GF) flour plus these measurements of xanthan gum to ensure your recipe will turn out the way it should.
What food?
Salad Dressing Cookies Pancakes and Waffles Cakes Muffins and Quick Breads Bread Pizza Thickener for sauces (mix with water before adding to sauce) |
How Much Xanthan Gum?
⅛ to ¼ teaspoon per cup of liquid ¼ teaspoon per cup of GF flour ¼ teaspoon per cup of GF flour ½ teaspoon per cup of GF flour ¾ teaspoon per cup of GF flour 1 to 1½ teaspoon per cup of GF flour 2 teaspoons per cup of GF flour 1 teaspoon in place of each tablespoon of original thickener |
Ingredients to Always Keep in the Kitchen
Gluten Free (GF) All Purpose Flour
Xanthan Gum
Potato Starch
Brown Rice Flour
Cornstarch
Gluten Free Flour Blend:
2 cups rice flour
⅔ cup potato starch
⅓ cup tapioca flour
1 tsp. xanthan gum
Stir before using. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.
~Butter should be unsalted and at room temperature, unless otherwise noted in the recipe. ~
Important
**Always wipe down counters and wash equipment prior to cooking to prevent cross contamination**
Gluten Free (GF) All Purpose Flour
Xanthan Gum
Potato Starch
Brown Rice Flour
Cornstarch
Gluten Free Flour Blend:
2 cups rice flour
⅔ cup potato starch
⅓ cup tapioca flour
1 tsp. xanthan gum
Stir before using. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.
~Butter should be unsalted and at room temperature, unless otherwise noted in the recipe. ~
Important
**Always wipe down counters and wash equipment prior to cooking to prevent cross contamination**
References
· 1,000 Gluten-Free Recipes by Carol Fenster, Ph.D.
· The Gluten-Free Baker by Hannah Miles
· http://www.floradawn.com/cooking/2010/05/29/banana-muffins/
· http://www.veganricha.com/2012/02/cranberry-chocolate-chip-oatmeal.html
· The Gluten-Free Baker by Hannah Miles
· http://www.floradawn.com/cooking/2010/05/29/banana-muffins/
· http://www.veganricha.com/2012/02/cranberry-chocolate-chip-oatmeal.html
Photo Credits
1. http://www.arizonafoothillsmagazine.com/taste/wpcontent/uploads/carols-cookies-cookie-stack.jpg
2. http://www.brides.com/blogs/aisle-say/romantic-black-and-white-wedding-cake.jpg
3. https://giftexpress.us/hurleys/images/products/_large/BreakfastPastryTray.png
4.http://www.google.com/imgres&um=1&hl=en&sa=N&tbo=d&rlz=1C1CHFA_enUS501US501&authuser=0&b
iw=1061&bih=706&tbm=isch&tbnid=DseZGo3X2QrCAM:&imgrefurl=http://www.southernliving.com/travel/be
stsouthernpies00417000067560/&docid=EN3yImWisCM2fM&imgurl=http://img41.southernliving.timeinc.net/
i/2010/06/pies/piesblackberryl.jpg%253F400:400&w=400&h=400&ei=29zdUOquKMfV0gHGjYGQDg&zoom
1&iact=hc&vpx=797&vpy=284&dur=4&hovh=225&hovw=225&tx=129&ty=138&sig=1119904018011456278
82&page=6&tbnh=150&tbnw=140&ndsp=27&ved=1t:429,r:49,s:100,i:151
5.http://static.ifood.tv/files/images/editor/images/Tips%20To%20Transform%20A%20Basic%20Hanukkah%20
Dinner%20Into%20Koshur%20Gourmet%20Meal.jpg
2. http://www.brides.com/blogs/aisle-say/romantic-black-and-white-wedding-cake.jpg
3. https://giftexpress.us/hurleys/images/products/_large/BreakfastPastryTray.png
4.http://www.google.com/imgres&um=1&hl=en&sa=N&tbo=d&rlz=1C1CHFA_enUS501US501&authuser=0&b
iw=1061&bih=706&tbm=isch&tbnid=DseZGo3X2QrCAM:&imgrefurl=http://www.southernliving.com/travel/be
stsouthernpies00417000067560/&docid=EN3yImWisCM2fM&imgurl=http://img41.southernliving.timeinc.net/
i/2010/06/pies/piesblackberryl.jpg%253F400:400&w=400&h=400&ei=29zdUOquKMfV0gHGjYGQDg&zoom
1&iact=hc&vpx=797&vpy=284&dur=4&hovh=225&hovw=225&tx=129&ty=138&sig=1119904018011456278
82&page=6&tbnh=150&tbnw=140&ndsp=27&ved=1t:429,r:49,s:100,i:151
5.http://static.ifood.tv/files/images/editor/images/Tips%20To%20Transform%20A%20Basic%20Hanukkah%20
Dinner%20Into%20Koshur%20Gourmet%20Meal.jpg