So the Gluten-Free Girl is an incredible blog run by Shauna Ahern. Her book was one I reviewed a few posts back as it is, quite frankly, the best fucking thing I could have read as I was trialling a gluten-free diet (on top of my usual low fodmap diet). And having it fresh in my mind as I was handed my diagnosis of an autoimmune issue that means my body will benefit from a lack of gluten in my diet permanently.
Throughout her blog there’s a number of posts on baking. From her early experiments to published author and Kitchen Queen (if you ask me). There are some bits of info that I want to be able to look up at a thought so those are now here:
WHOLE GRAIN FLOURS
brown rice flour
sweet potato flour
sweet rice flour
white rice flour
fava bean flour
garbanzo bean flour
kinako (roasted soy bean) flour
YOU DON’T NEED XANTHAN GUM TO BAKE GLUTEN-FREE.
We love using psyllium husks in our baked goods. (Here’s a video that shows you how and why.) The baked goods turn out better now than they ever did with xanthan and the pinch of psyllium we use makes me more…regular.
We also like ground chia seeds and flaxseeds in place of xanthan gum. In fact, sometimes we grind up chia seeds and flaxseeds, combine them with psyllium husks in a jar, and pinch in a bit of this combination when we bake.
HOW DO I CONVERT MY GRANDMOTHER’S APPLE TART RECIPE SO I CAN EAT IT GLUTEN-FREE?
Well, this is the easy part. Ready?
Look at your grandmother’s recipe. Whenever it calls for 1 cup of gluten flour (or just, flour) substitute 140 grams of your favorite gluten-free all-purpose flour blend.
Let me make it easier for you.
1 cup = 140 grams
1 1/2 cups = 210 grams
2 cups = 280 grams
2 1/2 cups = 350 grams
3 cups = 420 grams
And so on.