Q&A: Has anyone tried to make somthing from a normal recipe using Gluten-free flour?

Question by puff_coco_shimmy: Has anyone tried to make somthing from a normal recipe using Gluten-free flour?
I thought maybe I could make gluten free foods that taste good if the only thing that has gluten is the flour, I can just replace the flour with gluten-free flour. Has anyone tried this, like for cookie and cake recipes?

Best answer:

Answer by kittyfreek
Yes, but it doesn’t work in the same way as wheat flour. Gluten is the part that makes flour “gluey” and stretchy. G-free flour (depending what it’s made from) is much more crispy for want of a better word. I find it much more difficult to make pastry with it but still fine for cakes, batters etc.
Add a little more liquid, also Xanthum gum helps. Remember it won’t behave like wheat flour. Also remember there are loads and loads of alternative foods/flours.

http://www.csaceliacs.org/recipes.php

http://glutenfreecookery.blogspot.com/

http://www.coeliac.ie/index.html

Know better? Leave your own answer in the comments!

  1. espressoaddict22 says:

    Yes, it doesn’t rise as well as normal flour. Add more fluid and just be aware that it will look a little more compact than you are used to. It tastes good though.

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