Gluten-Free Makeovers (6 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Combine the milk and vinegar and set aside to thicken.
Combine the flour blend, sugar, and baking soda in a bowl. Cut in the cold butter until the mixture is crumbly. Combine the eggs and milk in a separate bowl. Make a well in center of the dry ingredients and add the milk mixture. Mix with a wooden spoon until the dry ingredients are moist. Toss the raisins with the reserved 2 tablespoons of flour blend until coated. Fold into the mixture.
Spoon the dough into the prepared pan and smooth the top until even and the batter
touches the sides of the pan. Bake for 55 to 60 minutes, until lightly browned and a toothpick inserted in the center comes out clean.
Let cool for 15 minutes before removing the rim of the springform pan. Serve warm with soft butter and jam or remove the bottom of the pan and let cool before serving. This freezes well and can be sliced and reheated or toasted.
This is a great example of the approach I took to create all the recipes in this book. Apply this technique in your own kitchen and you’ll have great results every time. Start with one of your favorite recipes and one of my blends and build from there. Before you know it, you’ll be baking like a gluten-free pro and reaping the delicious rewards, too.
1.
If you make a recipe over and over, make a big batch of the corresponding flour blend. It will save time when you want to prepare the recipe.
2.
Consider using cornstarch as your starch of choice. Over my years of gluten-free baking, I’ve found it produces the lightest cakes, muffins, and quick breads. It stands to reason since cake flour contains cornstarch. Even Julia Child once said that a gluten-free person could replace regular flour one-for-one with cornstarch in any recipe and have good results. I’m not sure I would go that far. Too much of a good thing is not a good thing when it comes to gluten-free baking and too much of any starch will produce a gummy texture. Some people have an allergy to corn or an aversion to cornstarch, so another starch may be substituted (see chart, page 14).
3.
Most of my recipes can be made dairy-free by using substitutions for butter and milk that I list in the Simple Substitutions section on page 265. Many can also be made egg-free and nut-free and I offer substitutions when they can be used.
4.
Measuring flours. For best results, spoon the flour into the measuring cup and level with the back of a knife. Using the measuring cup as a scoop can pack up to 20 percent more flour into the recipe.
5.
Timing. Set the timer for the shortest time listed on the recipe and test for doneness at two minute intervals after that point to ensure that the recipe is not overbaked.
Scoops
range from 1 to 4 tablespoons. I use them in varying sizes to scoop out muffin batter, perfectly formed cookies, or for just about any baking task. As gluten-free dough tends to be sticky and difficult to handle, this makes easy work of transferring dough and forming it into the right sizes. If the dough is sticky, spray the inside of the scoop with vegetable spray before scooping it out.
Plastic Wrap and Vegetable Spray:
Form or roll the dough on sheets of plastic wrap that are sprayed with PAM or other vegetable spray (be sure to check the ingredients). Smooth the surfaces of bread or rolls using these tools as a way to create a smooth, finished look on baked goods.
Heavy Duty Mixer:
Gluten-free dough tends to be thick and heavy and may burn out lightweight mixers. Select a workhorse with at least 240 watts of power. (KitchenAid, Cuisinart, and Black & Decker all make them.) Or treat yourself to a stand mixer like a 5-quart KitchenAid if you do a lot of baking. You’ll thank yourself.
Bread Machine:
If you make bread, make friends with a programmable bread machine or one with a gluten-free cycle. Many of the breads in this book work well in a bread machine. For my money, I like the Zojirushi machine. I’ve had one for ten years and it’s still working.
Oven Thermometer:
Purchase a simple oven thermometer to double check the oven temperature before baking. Nothing is more frustrating than to spend time preparing a dish and find it is not properly baked because of oven temperature.
Instant-Read Thermometer:
This is a great tool for checking the internal temperature of breads or for preparing candies and sauces.
Rubber Spatulas:
Have an assortment of sizes of rubber spatulas on hand to help scrape dough and ingredients from the crevices of large and small containers.
Gluten-free baked goods tend to dry out quickly when kept in the refrigerator. I prefer to wrap cooled baked goods and leave them on the counter to enjoy for one
to two days. Anything remaining is sliced, wrapped well, and stored in the freezer. Be sure to date the package. The exception is items with perishable ingredients like meats or cheese. These and fruit desserts as well as cakes frosted with buttercream, should be stored in the refrigerator. See more tips in each section.
Most important, I encourage you to be curious and experiment to see which flours, recipes, and ingredients suit your kitchen and taste buds. Use your imagination, have fun, and be prepared to substitute boldly.
Besides all of these tips, make sure you bring a generous portion of humor to your diet and your baking. A sense of humor goes a long way. To my mind, it’s the secret ingredient in coping with a special diet.
I often judge a cookbook after trying just one recipe. If that’s you, here are a few suggestions that are sure to win you over: Antipasto Squares (page 95), Banana Bread with Streusel Crumb Topping (page 70), Challah Bread (page 40), Chocolate Shortbread (page 196), Corn Bread Extraordinaire (page 72), Grandma’s Babka (page 45), Killer Brownies (page 180), Lemon Walnut Squares (page 183), Potato and Cheese Pierogi (page 138), Pumpkin Orange Brandy Layer Cake (page 224), Raspberry Dazzle Bars (page 185), The Best Carrot Cake (page 227), or Vanilla Blueberry Bundt Cake (page 228).
Bon appétit and happy gluten-free baking!
*
Allergic to corn? Replace with ½ cup potato starch (not flour) or tapioca starch/flour and increase the sorghum flour or rice flour to 1¼ cups to avoid a gummy texture.
Recipes
 | On the Rise |
Beth and Jen’s High Fiber Bread
