From the Kitchen – my first venture into gluten free baking

I made my first venture into gluten-free baking this weekend. I find the whole gluten-free craze to be largely nonsense, especially when people would ask us in the meat department if a steak was “gluten-free”.  However, a friend has muscular dystrophy and prefers to avoid gluten. I had been curious on how the flours worked so this gave me a chance to do some experimenting.

I made my meat pies with a gluten free flour mix from King Arthur and modified their recipe (which also calls for xanthan gum and their clear gel product) for their pie crust by leaving out 1 tablespoon of sugar and adding a cup of shredded cheddar cheese to it. It worked better than I thought it would, with the only minor problem being a little cracking of the dough as I folded it over the meat filling. I may add a bit of water next time I make these to compensate for that. I did use my tortilla press on the flour and it worked just as well as it did with the regular dough.

I baked the pies for about 25 minutes in a 400 degree oven, 10 minutes uncovered and 15 minutes with a sheet of aluminum foil over them to prevent over browning. Some of the gravy did leak out of them but they were very good, with a nice flake to the crust. I had also made some pies with the regular crust I use and everyone said that the gluten free ones were just about as good.

I also made a gluten free version of our chocolate chip toffee cookies,  and used a recipe from King Arthur. These did have a different texture, more like a shortbread, but they tasted the same. As usual, I substituted toffee chips for half of the chocolate chips.   The gluten free cookies do not flatten and spread out like the regular type, so I recommend flattening the balls of cookie dough so they cook faster and more evenly.

I still prefer the regular flour versions but if you can’t eat gluten, or don’t want to, these are a very good substitute.

Eat well!

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One response to “From the Kitchen – my first venture into gluten free baking

  1. You can find some really good gluten free brownies too. I’ve found that gluten free brownies are just always chewy, which is fantastic if you ask me. My wife made this browny with zucchini apparently, it was delicious.

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