How to choose the best flour and flour mixtures for gluten-free baking. Delicious “Obedenie” cookies. Ready-Mixed Gluten-Free Flour Blends

Hi all!

I used it for baking before Bob's Red Mill Gluten Free Baking Flour 1 to 1 and it completely suited me, but after iherb started offering astronomically priced delivery, I had to give up this mixture and look for a suitable replacement in my native lands. And I found it! I hasten to introduce you gluten-free all-purpose flour mixture from company Garnets.

Weight: 600 grams

Price: 139-180 rubles depending on the store (by the way, our flour is also cheaper (Bob's Red Mill, for comparison, costs 230 rubles for 623 grams, but there is a larger packaging option)).

Where can I buy: hypermarkets Lenta, Auchan (131 rubles), Magnit (114 rubles), offline and online health food stores (such as Basics of Health, Ecotopia, etc.). You can also order in the official online store of the manufacturer Vegan (139 rubles) or the 4fresh eco-market (151 rubles). I also saw Farmland in pharmacies, but it was very expensive there - 183 rubles.

There is a sticker on the packaging indicating that the product does not contain gluten. You can buy with confidence.

COMPOUND

flour: rice, amaranth, flaxseed; starch: tapioca, corn, potato; thickener - xanthan gum.

There is nothing harmful in the composition and it is richer than the American mixture. For comparison:

Sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour, xanthan gum.

Yes, the composition differs slightly, but this does not affect the quality of baking too much. I will definitely write a review about Bob's Red Mill flour if I have the opportunity to purchase it.

NUTRITIONAL VALUE per 100 grams of product

Protein 5 g
Carbohydrates 83 g
Energy value 378 kcal
Dietary fiber 4 g
Calcium 30 mg
Iron 0.85 mg
Sodium 23 mg

Organoleptic properties

The flour is white and practically does not differ in appearance or feel from wheat. But it still feels starchy.

The packaging contains Application options:

Here are some pies for you...

And dumplings with pancakes and bread.

In general, this is not all that can be prepared from this flour. Bread, of course, cannot be made from it (only a semblance), but for everything else it is simply irreplaceable! The main thing is to follow the recipes and everything will work out.

How do I use it?

I cook pancakes, pancakes, pancakes
I bake cupcakes, muffins, cupcakes
I add it to minced cutlets (lentils and chickpeas, I don’t eat meat)
making pizza base

For the rest, I haven’t tried it yet.

RECIPES

1. Carrot cupcakes

In the meantime, I suggest you try making carrot cupcakes. If you used to love carrot cake (aka carrot cake), then these cakes will help you remember its taste!

You will need:

180 gr. all-purpose flour (you can use wheat or spelled flour if you are not on a diet)
1/2 tsp. soda or 1 tsp. baking powder
a pinch of salt
cinnamon and vanilla to taste
60 gr. sugar or xylitol (if the carrots are very sweet, it is better to reduce the amount)
80 gr. raisins (optional)
120 gr. applesauce
3 tbsp. l. vegetable oil (can be completely replaced with the same amount of applesauce)
2 tsp. apple cider vinegar
200 gr. grated carrots

Mix all dry ingredients in a bowl. In a separate bowl, mix all liquid ingredients, including carrots. Then mix everything together. If the dough is too thick, add a little more applesauce.

Immediately pour into prepared pans and bake in an oven preheated to 180 C for about 20 minutes.

Let the cupcakes cool in the tins. Then transfer to a storage container; cupcakes can be stored in the refrigerator for 2-3 days.

These cupcakes are fluffy, soft and moist, high in fiber and vitamin A.

Ideally these would be served with natural/Greek yogurt. But there are no vegan yogurts in our latitudes; in principle, it was very tasty for me to eat them without anything.

2. Thin pancakes

Very tasty and aromatic, similar to regular pancakes.

You will need:

1 glass = 200 grams

1 banana
1 tbsp. water
1 tbsp. all-purpose flour
1 tsp. baking powder
vanilla optional

Peel the banana, break it and beat in a blender with water until smooth. Sift the flour and baking powder into a bowl, then mix with banana water and knead the dough to the consistency of thick kefir. If the dough is too thick, thin it to the desired consistency. Bake like regular pancakes in a well-heated frying pan. Grease the pan with oil if necessary.

3. Pizza

Yeast dough + baking powder. There is a starchy taste. The dough quickly becomes “oaky”.

Soda dough. It looks beautiful, but the taste of this cake is simply disgusting and nauseating. And it’s also bitter.

I do not attach the recipes because they are unsuccessful. I also baked pancakes using soda with this flour and they were also bitter. Therefore, I use this flour only with baking powder, or I always quench the soda with vinegar. And for pizza it is better to use a special mixture, which I will write about soon.

4. Flax bread

Crispy on the outside and soft on the inside. A bit like rye bread, especially if you add ground coriander to the dough or sprinkle caraway seeds on top. Very tasty with butter. Best eaten on the day of baking and not stored otherwise they will become quite tough.

P.S. I must warn you: if you have serious problems with gluten, then do not use flour under the Pudov brand - it, as it turns out, contains a significant amount of gluten.

You will need:

1 glass = 200 grams

1 tbsp. curdled milk (1 tbsp. soy milk + 1 tbsp. apple cider vinegar)
1 tbsp. all-purpose flour
1/2 tbsp. flaxseed flour
1/2 tbsp. l. sugar (optional)
1/2 tsp. salt
1/2 tsp. soda
1/2 tsp. baking powder

Sift the flour and baking powder, then mix with the remaining ingredients and knead the dough softer than for dumplings. If the dough is too wet, add more all-purpose flour. The dough should stick slightly to your hands. Then cover the dough and put it in the refrigerator for 30 minutes.

After this, roll the dough into a sausage and cut into narrow pieces. Place the pieces on a baking sheet lined with parchment and bake in an oven preheated to 200 C for about 15-20 minutes. The bottom should be slightly toasted.

5. Lemon or orange cake

No different from usual. I used to bake a similar cake very often, but it also contained eggs and milk and butter. In general, it's terrible. There's nothing wrong with this cupcake. You can even reduce the amount of sugar.

P.S. Another warning: be careful with baking powder and other baking ingredients (vanilla, cinnamon, powdered sugar, starch, etc.) - they may also contain trace amounts of gluten. There is usually information about this on the packaging. I use such things at my own risk. But usually this happens very rarely.

You will need:

235 gr. all-purpose flour
15 gr. chickpea flour
2 + 1/4 tsp. baking powder
a pinch of salt
150 gr. unrefined sugar or regular
5 tbsp. l. extra virgin olive oil
265 ml almond or soy milk
lemon or orange zest
2 tbsp. l. lemon or orange juice + 2 tbsp. l. unrefined sugar or regular

Preheat the oven to 170 C and prepare a baking dish (grease or line with parchment) in advance.

Sift flour and baking powder into a large bowl. In another bowl, combine sugar, milk, butter and zest. Then add dry ingredients to the wet ingredients and knead the dough. Place in pan and bake for 50-60 minutes. Check readiness with a skewer; it should be dry.

Impregnate if desired. To do this, mix the juice with sugar until the latter dissolves or heat in a saucepan over low heat. Once the cake is ready, let it cool for 10 minutes, then poke holes in it with a skewer and pour syrup on top. Let it soak. You can simply sprinkle powdered sugar on top.

I don’t do impregnation because it turns out cloying for my taste. Without it, the cake turns out a little dry, but I like it better this way.

6. Dumplings/dumplings

You will need:

200 gr. all-purpose flour
140 gr. hot water (boiling water)
mashed potatoes (you can add a pinch of nutmeg to it) or any other filling to taste

Pour hot water into a bowl, add salt, flour and knead the dough. At first the dough looks like a piece of paste, but after thorough kneading it becomes more or less like regular dough. Cover the finished dough with a towel and leave for 30 minutes. The dough turns out elastic and rolls out well, but you don’t need to roll it too thin, otherwise it will tear.

Sprinkle the work surface with flour, lay out the dough and roll out. Using a glass, cut out circles. I rolled them out a little more. Place a little mashed potato on each circle and seal the edges.

The first 2 photos show unsuccessful attempts. The edges did not want to connect. The whole point is that your hands must be dry, otherwise you won’t be able to seal the edges properly. You can dip them in flour during the modeling process. In the end, I even managed to make a rope.

I also added fried onions for authenticity. It turned out to be quite edible. Can be served with sour cream or tomato sauce. I don’t remember what regular dumplings made from wheat flour taste like, but I liked these. Sometimes you can treat yourself for a change.

To be continued...

By the way, advice from the manufacturer and a website where you can find even more recipes

Recently, gluten-free foods have become increasingly popular. For some people, it is contraindicated for health reasons, while others have decided to eat healthy and follow a gluten-free diet. This diet is suitable for allergy sufferers and patients with celiac disease. Vegetable cereals that contain gluten (wheat, rye, oats) are strictly contraindicated for them. But this doesn't mean that 1% of the population should give up baking forever. There are many recipes that use different mixtures instead of flour.

Honey cookies

This delicacy will please all family members. It is easy and simple to prepare. Even an inexperienced housewife can cope.

In order to taste the gluten-free dish, you need to prepare the following components:

honey (any) – 3 tbsp. l.;
flour – 8 tbsp. l (rice or buckwheat mixture);
soda – 0.5 tsp;
4 tbsp. l. corn starch or 9 tbsp. l. fine corn grits;
3 eggs.

For filling:

2 grated carrots (medium size);
2 large apples.

To prepare you need:

Melt honey in a water bath or in the microwave.
Add soda and, stirring, continue heating until fluffy foam forms.
Break the eggs into the resulting consistency and beat everything with a mixer (blender), gradually adding rice flour and starch.
Add grated carrots or apples and stir.
Grease a baking tray with sunflower oil. Pour the dough into a thin layer.
Bake in the oven at 180 degrees for about 15 minutes.
Cut the warm pie into portions.

In gluten-free baking, recipes must be followed exactly. It is not recommended to place food by eye. The consistency may be different and baking will not work.

Walnut cake without flour

This recipe cannot be called dietary, as it contains a lot of protein and sugar. But the benefits of the absence of gluten will be noticeable, especially for those who are allergic to it or have contraindications. Walnut cake can be served at a holiday table or just for an evening dinner. Its preparation time is 1.5 hours.

Ingredients:

hazelnuts (hazelnuts) – 350 g;
2 tsp. baking powder;
eggs – 6 pcs. (whites and yolks will be used separately);
sugar (to taste).

For decoration:

0.5 l cream;
crushed nuts – 2 tbsp. l.

To prepare you need:

Prepare a baking dish, grease it with oil, preheat the oven to 170 degrees.
Make nut flour: grind hazelnuts in a coffee grinder and add baking powder.
In a large bowl, beat the yolk with sugar until pale yellow. Add the nut mixture with baking powder.
In another bowl, beat the whites. Separate 1/3 of it and add it to the yolk. While whisking, gradually add the whites until the consistency is the same color.
Pour the batter into the prepared pan. Bake in the oven for 1 hour. You can hold it for 10–15 minutes longer. The top of the finished cake should spring back.
Wait for the cake to cool completely and cut it into 3 parts. Brush the space between them with whipped cream.
To decorate, cover the sides and top with cream. You can sprinkle with crushed nuts.

To make the cream fluffy, you need to choose a fat content of at least 30%. And the product and the container in which it is whipped must be cold.

Gluten Free Pizza Mix

You can make a delicious pizza base without using wheat flour. Regular oatmeal, which can be found in any kitchen, is suitable for this.

You will need:

A glass of oatmeal;
Three eggs;
60 gr. cheddar cheese;
Salt;
Black pepper;
Tomato paste;
Ingredients for filling (chicken fillet, olives, mushrooms and herbs).

Cooking method:

Oatmeal must be chopped. To do this, set the blender to the most powerful mode and grind the oatmeal to flour.
Beat the eggs. Add flour to them. Mix thoroughly.
Grate the cheese on a fine grater.
Add grated cheddar cheese to flour mixture. Add salt and pepper.
It is best to bake using baking paper. Roll out the dough thin and place it on a baking sheet.
Place the dough in the oven for 15 minutes until the pizza base is lightly browned.
Remove the dough from the oven. Grease with tomato paste, place grated cheese and filling on the base. Place the pizza in the oven for another 15 minutes.

Rice cookies in 20 minutes

The housewife will spend 20 minutes preparing it, and the family can enjoy the cookies in an hour. Light, airy cookies will please everyone. The recipe is very simple.

Compound:

rice flour (gluten free) – 500 g;
cream margarine – 250 g package;
70 g sugar (less is possible);
nuts as desired.

Preparation:

Soften the margarine in the microwave or in a steam bath.
Beat it with sugar, gradually adding rice flour. You can work with your hands - this dough does not stick or stick.
Make cookies from the resulting consistency. You will quickly get balls and rectangles. But you can use your imagination and make any figures.
Bake for 35-40 minutes in the oven at 180 degrees. There is no need to overexpose. The cookies should turn out light.

For preparation, you can use rice flour or special gluten-free mixtures, which are sold in the store.

Delicate cottage cheese

It can be served as a separate breakfast dish or used as a dessert. This sweetness is healthy and every child will like it.

Ingredients:

cottage cheese – 300 g (9%);
eggs (large) – 2 pcs.;
sugar – 100 g;
1 potato tuber;
butter – about 50 g.

The recipe is simple and quick:

Mix eggs with sugar.
Soften the butter in a steam bath and pour it into the previously prepared mixture.
Grate raw potatoes. Put it and cottage cheese into the total mass.
Grease a baking sheet with vegetable oil and pour the casserole into it.
Keep in the oven for 40 minutes at 180 degrees.

Delicious cookies “Obedenie”

This delicacy will not leave any sweet tooth indifferent. The smell of baking will fill the house not only with a pleasant aroma, but also with comfort.

The composition of the cookies includes:

one and a half cups of oatmeal (gluten free);
half a glass of buckwheat flour;
half a glass of dried fruits (to your taste);
1 ripe banana;
half a glass of crushed nuts;
5-10 tbsp. l. any honey (to taste);
0.5 tbsp. l. cinnamon (optional);
half a glass of sesame seeds;
2 g vanillin;
half a glass of flaxseeds (crushed);
half a glass of oil (vegetable);
water – 3 tbsp. l.

Cooking steps:

Mash the banana with a fork, add oil, water, honey. Mix until smooth.
Pour all dry ingredients into one container and mix. Add the previously prepared liquid mixture to it.
Cookies should be baked in a deep baking sheet. You need to put foil on its bottom and grease it with vegetable oil.
Place the dough on a baking sheet and smooth it out. Sprinkle sesame seeds on top (you can add them to the overall mixture).
The oven must be preheated to 170 degrees and place the cookies in it for 40 minutes.
The resulting pie should be allowed to cool. Then cut it into pieces and serve.

When hot, cutting into portions will not work. The cake will break. It is recommended to wait.

Gluten-free baking in a minute (video)

If you follow a healthy lifestyle, want to lose weight, or have intestinal problems, gluten-free baking is an ideal option for sweets. These recipes do not contain flour or gluten. The method of preparing these dishes is simple, any housewife can handle it. There are many ready-made gluten-free baking mixes available in stores now. It’s easier than ever to please yourself with treats, cookies, cakes and bread.

Let me make a reservation right away - until now I have almost always used a store-bought mixture. Why?.. Because in Portsmouth, where I now live, gluten-free flour is noticeably more expensive than wheat, but only slightly more expensive than rice. Well, it’s easier in terms of labor costs. Moreover, I usually used not universal, but bread. It also happened historically. I tried it, I liked it. And then for a long time I tried all the recipes using this flour. Now I’ve finally grown to the point where I want to experiment with flavors. I'm trying to change all or part of the flour. Take regular or coarse, ground in a coffee grinder. I already have several finds in my piggy bank that I will try in new recipes.

And we will return to the topic of flour and flour mixtures more than once. And we will discuss in detail both the types of flour itself and individual mixture options for different types of dough. For now, I want to give you a very simple basic all-purpose flour recipe for those who really don't know where to start and find gluten-free flour too expensive to buy.

The first thing you need to learn. Gluten-free flour has two main parts. The first is grain flour. The second is starch or “white flour”. And the types of gluten-free mixtures often differ from each other not so much in what grain it is made from, but in the proportions between flour and starch. For bread, flour is made denser, grain-based, with a slightly higher xanthan content. Biscuits are lighter, starchier, with less or no xanthan content.

Please note that white rice flour is a starch, and brown rice flour is a grain flour!

So, grain flour:

brown rice
from millet
corn flour
buckwheat flour
oat flour
from amaranth
from the movies
from sorghum

Starches and white flour:

corn starch
potato starch
potato flour
Rice flour (from white rice)
tapioca starch

Industrial mixtures are most often made from brown and white rice flour with the addition of tapioca starch and potatoes. This option is relatively cheap. Plus, rice has a fairly neutral taste compared to buckwheat or corn. Therefore, baked goods taste similar to regular ones made from wheat flour.
On the other hand, rice is the most empty in terms of the presence of vitamins, plant fibers and microelements, so you can combine any types of flour to your taste.

Ingredients

1. 40% (2 parts) grain flour- one type or a mixture of several.
That is, 400 g per 1 kg of mixture. It is better to take brown rice and/or millet (or sorghum - this is a relative of millet). The rest have a brighter taste, you can add it little by little.
2. 60% (3 parts) starch or white flour.
That is, 600 g per 1 kg of mixture. It is better to use about half rice flour and half starch. Moreover, the starch is also divided in half - potato and tapioca.
3. 10-20 g (1-2%) xanthan per 1 kg of total mixture.
If the recipe says how much xanthan, add as much as it says. In this case, it is better to use scales or measuring spoons, and not by eye, because too much in this case can be worse than not enough - the dough will come out rubbery. If not, then you can put less flour in biscuits and muffins - 1% of the total weight of flour. And sometimes you can do without it altogether. In bread up to 2%.

Instructions

Measure out the required amount of flour.

Pour everything into a large container.

Close the container tightly and shake vigorously to combine the flour.

Notes

I rarely make flour for one recipe - measuring out 15 grams of a million ingredients is a pleasure. It’s much easier to mix a couple of kilograms at once and keep it in reserve. And yes, I still recommend buying a large plastic container for flour. It is quite difficult to mix the flour well by hand. And the container can simply be shaken vigorously. And then store it directly in it.

My example mixture:

I often take this option due to the fact that these are the types of flours that are easiest for me to get. And they are not very expensive. By the way, I usually try all the recipes given on the blog using both store-bought flour (based on brown and white rice) and this mixture.

200 g corn flour
200 g millet flour
300 g white rice flour
150 g potato starch
150 g corn starch
10-20g xanthan

A classic example of a mixture:

200 g brown rice flour
200 g millet flour or sorghum flour
300 g white rice flour
150 g potato starch
150 g tapioca starch
10-20 g xanthan

Happy experimenting!
Your Olesya

Celiac disease is a severe hereditary disease. The disease is based on an enzyme deficiency, as a result of which gluten, a plant protein found in cereals such as wheat, rye, oats, and barley, is not broken down. The treatment of the disease is based on individually selected diet therapy, excluding the consumption of gluten-containing products. The diet is used from the neonatal period and throughout life.

Formulas adapted for babies with special needs.

Why are children given special formulas for celiac disease?

With gluten intolerance, under the influence of intestinal enzymes, the protein can inflame and damage the intestinal walls, which provokes severe and frequent diarrhea, dehydration, dysbiosis (a quantitative disturbance in the composition of the intestinal microflora), deficiency of vitamins, minerals and other nutrients. This hereditary disease involves transferring the child to a special lifelong gluten-free diet with the exclusion of mother's and cow's milk from the diet. Instead of these products, doctors prescribe special medicinal compounds - soy.

Soy is a food product with a unique composition. It contains complete proteins with the same nutritional and nutritional properties as animal proteins. Complementary foods made from mixtures with soy must be introduced carefully so as not to provoke an allergic reaction.

Soy is an optimal gluten replacement that does not cause negative consequences.

Adapted milk formulas are given to infants in quantities that correspond to their age and weight needs. There are good cereals with or without milk that are gluten-free. For example, such porridges are prepared on the basis of dry infant formula with milk containing pribiotics and bifidobacteria that improve digestion. Such products are allowed to be consumed for celiac disease.

There is a large selection of cereals intended for feeding babies of different age categories. Friso, a manufacturer of buckwheat, rice and corn gluten-free porridges with and without the addition of fruits, is famous for its wide range of products.

Rules for introducing mixtures into the diet of a baby with celiac disease

Gluten free mixture.

Therapeutic compounds are introduced gradually. Replacement is carried out for at least 7 days, starting with small portions up to complete refusal of breast or cow's milk.
During the introduction of gluten-free formulas, you should not consume other complementary foods.
Careful monitoring of allergic manifestations is necessary.
The choice of the optimally adapted product should be based on the recommendations of the pediatrician.

Examples of special mixture manufacturers

When celiac disease worsens, along with a gluten-free diet, mixtures with hydrolyzed protein from manufacturers such as Alfare, Nutramigen, Pregestimil, Friso Pep AC are introduced into the diet. The following products are useful for expanding a gluten-free diet:

rice-soy from Nestle;
Rice porridge with apples from Heinz;
porridge with apple from Humana;
Danone banana puree;
Heinz vegetable puree;
pureed vegetables on rice with chicken from Hipp.

If severe depletion occurs, dry powders with protein hydrolyzate and medium-chain triglyceride supplements are used, for example, the products “Humana LP-MCT”, “Preges-timil”, “Alfare”, “Pepti-Junior”.

The gluten-free Numana mixture looks like this.

For gluten intolerance, soy formulations “Humana HN”, “Soya-Samp”, “Humana MST”, “Al-110”, “Humana HN” are effective. It is allowed to consume products containing whey hydrolysate.

"Nutramigen"

Nutramigen infant formula is available in powder form for oral suspension. Product properties:

replenishing the deficiency of many vitamins and minerals;
improving the absorption of nutrients in the body;
regulation of adequate development and growth by providing the necessary nutritional needs of the child’s body at the appropriate age.

Therapeutic infant formulas "Nutramigen" contain optimal quantities of all ingredients, a balanced composition of amino acids, easily digestible protein casein and other components similar to the composition of mother's milk.

Precautionary measures:

use only as indicated and under the strict supervision of a pediatrician;
the consistency of the mixture must be accurate, otherwise the baby will not receive adequate nutrition;
You need to prepare baby formula one time at a time;
the product has a bitter taste, so babies often refuse to eat, but attempts must be repeated after a while.

"FRISO PEP AC"

Dry mixtures for dietary nutrition are intended for the age group from 0 to 1 year. The product contains deeply hydrolyzed casein, which is well absorbed by children with severe allergies to cow and heavy vegetable proteins. Can be used from birth in conditions of insufficient nutrition or absence of mother's milk, and also as a component of a gluten-free diet on the recommendation of a doctor. Properties:

bitter taste;
may change the character of the stool.

Contains:

deep whey protein hydrolyzate intended to correct gluten allergies;
nucleotides that support the development of immunity;
vitamins.

Frisolac mixture in a round jar.

Cautions:

a preliminary consultation with a doctor is required;
the finished mixture should be eaten within 60 minutes;
do not reuse leftovers;
the product should be prepared only in clean containers;
The storage container must always be tightly closed with the original lid.

1.What flour is best for gluten-free baking? Rice flour

There are a considerable number of gluten-free mixtures of various compositions. Multicomponent compositions are better suited for BG baking, helping to overcome the disadvantages of each individual type of flour in each specific case (dryness, excessive friability, etc.).

So, for example, a combination of flour from white rice and tapioca starch recognized as the best for baking a delicate cake crust, and a mixture of 3 types of ingredients (brown flour or white rice, potato starch and tapioca starch) is great for baking bread.

This text will describe mixtures from the recipe book by Betty Hagmann (whose name is given to the most widely used GD mixture), in which she gives a detailed overview of different types of flour for gluten-free baking. Recommendations will also be given for replacing the usual wheat flour with BG flour.
Your task is to find the necessary ingredients on sale in the region where you live. In this regard, I highly recommend using online stores. Surely in your region you can pick up something from the list below or find a ready-made BG flour mixture on sale.

It is necessary to warn that in some cases, switching to BG products from the cereals discussed below is still not able to completely help eliminate the symptoms of CELIAC disease. In this case It is recommended to exclude all grains and starchy crops from the diet, including rice, potatoes, corn, beans and some types of vegetables, as well as baked goods made from them.

This “branch” (more precisely, “deepening”) in the BGBK diet is called SCD - Special Carbohydrate Diet - specific carbohydrate diet. In general they correspond to it and Paleo diet principles- the nutritional model of people of the Paleozoic era. In addition to the restrictions on BGBK, it will be necessary to exclude starchy carbohydrates that are complex in structure and difficult to break down in the body and all refined types of sugar.

And now we will focus on the traditional “representatives” of BG baking mixtures.

Rice flour- the most common and most “neutral” of all in taste (but not the most healthy). To avoid excessive “dryness” of products baked from it, it is better to combine it with other types of flour. It keeps well, so you can stock it for a long time. It is known that rice is absorbed by the human body better than other cereals; from this point of view, it is classified as a dietary product. However, if we make rice the main food item in a gluten-free diet for a long time, it may develop other health risks.

Rice has a high glycemic index (GI), which can negatively impact blood sugar control and increase the risk of diabetes.

Recently, the question has become more of a concern increased content of carcinogenic arsenic in rice of any type(except for wild rice, which is produced from algae). For safety reasons, scientists recommend not exceeding 2 to 3 servings of rice (1/2 cup boiled) per week. For children's diets, this limit should be lowered further.

Brown rice flour has greater nutritional value because it contains rice bran. But, for the same reason, unfortunately, it cannot be stored for a long time. The oils contained in bran tend to go rancid. Therefore, it is recommended to store such flour in a cold place, preferably in the freezer.

Rice bran contain essential nutrients for the normal functioning of the body (and child development too). They are rich in protein, fiber, minerals and vitamins (especially B). Unfortunately, such bran has a short shelf life. Therefore, it is not worth stocking up on them for future use. Their significant disadvantage is also that they accumulate most of the arsenic in rice.

2.The use of starches in baking, as well as other types of BG flour

Potato starch we know very well. It is often used in gluten-free baking. Also good for making sauces and desserts. It must first be diluted in a small amount of cold water.

Evaluating starch (any) from a nutraceutical point of view, we note that this product cannot be considered useful for the human body. It is with it (along with sweets) that the problems of developing fungal and yeast infections (including candidiasis) and controlling blood sugar levels are associated. The glycemic index of starch is higher than that of the corresponding cereal.

Potato flour different from potato starch. It should be used in baking occasionally and in very small quantities. Otherwise, your bread and biscuits will acquire the most pronounced taste of mashed potatoes.

Tapioca flour (starch). This product is not well known to everyone. Personally, I only “came across” it when I needed to learn how to bake gluten-free. And I found it very useful, it gives the dough some “stickiness”, which is absent in many other BG products. It stores well and can be stocked up for future use. In terms of nutritional properties, tapioca is classified as starch.

Soy flour. For those who do not have problems with soy (no allergies or hypersensitivity to it), this type of flour may also be useful. It contains a lot of valuable protein and fats. But it’s better not to use it alone, but to combine it with other types of flour. The best baked goods for soy flour are those that contain fruit, nuts and chocolate. The shelf life of such flour is short due to the high protein and fat content of soybeans.

Corn starch It is widely used in a mixture with other types of flour, and also independently as a thickener (in puddings, pie fillings). It has the same properties as potato starch and does not give blue color to the dough, which sometimes occurs when using potato starch.

Corn flour prepared by grinding corn kernels. It is widely used in the preparation of delicious corn cakes, traditional among the peoples of the North Caucasus.

Buckwheat flour You should also be very familiar with the recipes for pancakes, pancakes and waffles. To “soften” the specific taste of buckwheat, it is good to combine buckwheat with other flour that is more neutral in taste. You can make buckwheat flour from cereals yourself using a regular coffee grinder or a home flour grinder. The cereal should first be washed and dried. You can make flour from the so-called “green buckwheat”, which is also used for sprouting.

Oat gluten free flour can also be used for BG baked goods. The most necessary condition is that its packaging must be marked that this product was manufactured on equipment that is not used for processing gluten-containing cereals. If there is no such symbol, then there are no guarantees that this is not the case. This means that there is a risk that the diet will be disrupted.

Ten years ago (when the use of BHBC products in the diet was just beginning) oatmeal was excluded from the gluten-free diet completely. However, today people have learned to “keep it pure” through industrial processing. And several recent studies have shown that the inclusion of oatmeal in the HD diet of children suffering from celiac disease not only did not cause a worsening of their condition, but also, as part of a therapeutic diet, helped heal inflammation of the gastrointestinal tract (gastrointestinal tract).

Millet flour (millet flour, the corresponding cereal is millet) is increasingly used in gluten-free baking. This fact is partly explained by the beneficial properties of millet cereal itself.
Rich in vitamins and minerals, fiber and protein, millet and millet flour are an excellent alternative to wheat baked goods. In addition, millet flour has a lighter texture, which makes products baked with it closer to wheat flour. Typically, millet flour in BG baking is mixed with other types of flour - buckwheat, sorghum, quinoa flour.
It is not recommended to store it for future use (only in the freezer), as it quickly undergoes oxidation.

Sorghum flour- another great option for replacing wheat flour in baking. In addition to its high nutritional properties, it is worth noting that they have many similarities with wheat flour, but the main difference is the absence of gluten in sorghum.

The ratio of carbohydrates to protein in sorghum and wheat is the same - 1:7 (the best among other grains). Accordingly, the glycemic index of sorghum is lower than that of other types of gluten-free flour.
Another important technological advantage of sorghum flour is that using it in BG baking, it is not necessary to add xanthan as a binder(see description below).

Coconut flourappeared on the healthy food market relatively recently. For gluten-free and low-carb diets, this hypoallergenic product is truly a precious gift from a tropical paradise (literally andportable sense).

Nut flour (almond, hazelnut, walnut)- indispensable in baked goods that meet the requirements of the low-carb Paleo diet. It is difficult to obtain flour from nuts at home, so you need to buy such flour.

Chickpea flour, lentil flour have a number of valuable nutritional properties. We can’t say that everyone will like it, but you have to try it. This type of flour makes good baking non-dessert type— pizza flatbreads, chips, etc. The specific taste of chickpeas is masked by their garlicky-spicy taste.

Quinoa and amaranth flour- wonderful options for replacing wheat flour. The only pity is that these nutritious products are very expensive.

Flaxseed flour, as well as flour from ground pumpkin or sesame seeds often used as an additive in gluten-free baking recipes.

3.Gluten-free flour mixtures

Gluten-free flour mixtures- this term refers to some combinations of different BG flour ingredients. Here are a few of the most widely used:

1. Blend One Betty Hagman

◦ 2 parts rice flour

◦2/3 parts potato starch

◦1/3 part tapioca starch (flour)

2. Blend two Betty Hagman:

◦ 1 part rice flour (3 cups)

◦1 part tapioca starch (3 cups)

◦1 part cornstarch (3 cups)

◦ potato flour (not starch) - 3 tbsp. spoons

3. Multigrain mixture, this mixture does not require additives as a forming agent:

Take parts of equal weight:

◦ millet flour
◦ sorghum
◦ buckwheat flour
◦ potato starch
◦ tapioca

4. Multi-grain mixture (without starch), this mixture does not require additives as a forming agent:

Measure by volume:
◦ 1 part buckwheat flour
◦ 1 part millet flour
◦ 1 part amaranth flour
◦ 1 part sorghum flour
◦ 1/2 part ground flax seed

5. Mix with chickpea flour, this mixture does not require additives in the form of a forming agent

◦2 cups chickpea flour (or other bean or lentil flour)

◦1 cup sorghum flour (sorghum)

◦3 cups cornstarch

◦3 cups tapioca starch

6. High protein flour mixture (chickpeas and sorghum/rice)

◦1.25 cups chickpea flour

◦1 cup potato starch

◦1 cup tapioca starch

◦1 cup sorghum flour or rice flour (if we use sorghum, then you do not need to add a forming agent

You can prepare the flour mixtures in advance. It is better to sift all the ingredients together. Mixtures should be stored in a tightly closed container, and those that contain more protein and bran are best placed in the refrigerator or freezer for long-term storage.

To use a gluten-free mixture instead of wheat flour in your regular baked goods, simply add an additional egg(s) and baking soda, or gluten-free baking powder, or yeast, or sourdough starter.

It’s a good idea to pay attention to the consistency of the dough. It is often necessary to add more liquid to gluten-free dough.

For baking bread, in most cases it is worth adding xanthan, which can significantly improve the texture of the crumb.

4.Basic principles of replacing wheat flour in BG baking

Betty Hagman suggests using the following equivalents to replace wheat flour with these gluten-free flours and blends:

Instead of 1 cup of wheat flour you need to take:

◦7/8 cups rice flour
or

◦5/8 cups potato starch
or

◦1 cup soy flour and ¼ cup potato starch
or

◦1 cup corn flour
or

◦1 cup finely ground cornmeal
or

◦1 cup gluten-free mixture (see recipes above)
or

◦1 cup sorghum flour or a mixture of sorghum, buckwheat and millet flour.

5. What is BG baking powder?

Gluten-free baking recipes often call for gluten-free baking powder. It consists of a mixture of soda with starch and an acidulant. It is not always possible to find on sale something specially labeled as BG (we are talking about America). Therefore, I give a recipe for making a homemade mixture:

Ingredients:

◦ ¼ cup soda

◦ ¼ cup corn or potato starch

◦ ¼ cup cream of tartar

Preparation:

Mix all ingredients. Store in a tightly packed container, use when baking cupcakes, muffins, and cookies.

I foresee a question about cream of tartar. If difficulties arise in obtaining it, then for baking purposes you can completely do without it by replacing it with the usual lemon juice or wine vinegar.
We use OUR “grandmother’s” method: directly in the process of adding the ingredients for baking, you will need to “quench” the starch-soda mixture with an acidifier selected according to the diet (for 1 teaspoon of the finished mixture you will need about 2-3 teaspoons of lemon juice.)

M Is it possible to replace baking powder with soda?

Yes, you can. To do this, you need to take it instead of half the specified amount of baking powder (or less - up to one third), and quench it with lemon juice or any other acidifying agent allowed by the diet (apple cider vinegar, citrus juice, etc.)

* Due to the presence of starch in baking powder, it is not included in the list of products approved by the SCD/SCD.

6. Xanthan gum (xanthan): pros and cons

Xanthan gum is perhaps the most mysterious and also expensive ingredient of all those involved in baking BG products. At the same time, xanthan is the best substitute for gluten in BG baked goods. This powder is obtained by grinding the shell of a special microorganism, specially grown for baking purposes in the laboratory. Xanthan works as a thickener and forming agent for dough products, and is especially important in the process of preparing “real” BG yeast and sourdough baked goods and homemade BG noodles.

Modern gluten-free (GF) baked goods produced at production facilities bear little resemblance to those that could be found on sale 15-20 years ago. In the last century, the choice of BG bakery products was limited exclusively to loaves that were “cardboard” in texture and taste, ready to crumble at the first touch.

However, decades of searching for new technologies in the production of gluten-free baked goods now allow bakeries to create products of improved quality (primarily in appearance and texture), and we can successfully use GD versions of recipes for products we love since childhood.
The current bread produced by many Western commercial companies is almost impossible to distinguish from wheat. It is just as soft, fluffy, appetizing in color and taste, with an alluring crust. And, perhaps most importantly, it holds its shape well!

The lion's share of the know-how in the successful creation of BG bread (as well as elastic BG dough for dumplings, pies, buns, pizza, pita bread, etc.) relates to binder additives, gluten substitutes in the dough.

Xanthan (xanthan gum)- the most common of them. The increased strength and extensibility of xanthan, combined with its unique ability to retain gas bubbles in rising doughs (including yeast doughs), have proven invaluable in the production of gluten-free baked goods (without a “sticking agent”). When used optimally, the textural characteristics of the listed BG products are not inferior to traditional gluten-containing products.

In 1968, xanthan gum was approved in the USA for use in the food industry, and since then, due to the relative cheapness of its production and the absence of harm to health, it has been widely used throughout the world as a binding agent in the production of sauces, creams, ice cream, and gluten-free food products.

In Russia, xanthan is known under the code name “additive E415”.

Despite the declared absolute safety of xanthan, in recent years, sometimes there have been complaints from adherents of the HD diet about its “side effects.” It turns out that in some (rare) cases, xanthan can cause reactions similar to allergic ones. There is still a lot of controversy and uncertainty in this issue.

Here's what is known and what can be assumed about the bio-medical properties of xanthan gum.

By chemical nature, xanthan is a polysaccharide obtained by fermentation using bacteria Xanthomonas campestris.

Xanthan production is based on aerobic (in the presence of oxygen) fermentation in an aqueous solution of carbohydrates(glucose, sucrose or lactose), a nitrogen source, etc., after which the medium is pasteurized and precipitated with alcohol or purified by microfiltration.

Several extensive animal studies have been conducted to study the effects of xanthan on the human body. None of them showed any harmful effects from xanthan, except that too much of it in the product can cause flatulence and softening of the stool. The same was observed in the case of consumption of large doses by people.

Xanthan is also used in medical practice:

◦ for diabetes, as a means of lowering blood sugar levels

◦ for constipation to soften stool

◦ if you have problems swallowing food (it must be borne in mind that In prematurely born babies, xanthan can cause serious problems with the digestive system.- necrotizing enterocolitis).

Although no studies have observed any allergic reactions caused by xanthan, people who are prone to them should be cautious about consuming foods containing this additive. First of all, xanthan gum is not a natural product, but artificially produced, as a result of the activity of bacteria. Carbohydrates as a nutrient medium for its production ( soybeans, wheat, corn, dairy products) on which xanthan gum is grown may also cause individual intolerance to the supplement.

Xanthan is a gluten-free product, however, as a rule, manufacturers are silent about the true source of carbohydrates used in its production. if you have predisposition to developing food reactions, especially to corn, wheat or soy, then the risk of such occurrence cannot be excluded from xanthan.

Due to the lack of research, pregnant women and breastfeeding mothers are advised to play it safe and limit or eliminate their use of this supplement.

Considering the fact that xanthan gum is a complex, highly processed product (and not a natural one found in nature), it is worth adding that for a healthy diet it would not be a bad idea to abandon it or limit it to the maximum.

7. Options for substituting xanthan and guar gum in BGBK baking recipes

More than half a century has passed since Allyn Janes discovered xanthan gum, which in some ways revolutionized the gluten-free world. Recognized as safe by testing (1968), this additive is included in the list of the thirty most in demand by the American food industry today. The use of xanthan gum in gluten-free baking has made it possible to maximize the quality of many gluten-free products. However, as ordinary consumers, we have to admit that not everything is perfect with xanthan. Disadvantages include its high cost, sometimes very specific texture of finished products, as well as the potential risk of allergic reactions or hypersensitivity from the gastrointestinal tract.

For reference: xanthan is obtained through a fermentation process using a sugar-containing culture (which can be corn, soy, wheat or dairy product). Since the manufacturer is not obliged to tell us the details of the technological process, the issue of impeccable cleanliness during the production of the additive remains hidden from the eyes of the consumer. Xanthan gum is nevertheless declared gluten-free. However, in case of increased sensitivity to the declared products, as well as due to concerns about their quality or belonging to GMOs, some caution in relation to xanthan will not be superfluous.

Whatever the reason for looking for an alternative to xanthan, many replacement options have already been proposed. The following are products and mixtures that can be successfully used instead of xanthan in various BG recipes.

Today we will add one more item to the list - xanthan replacement formula developed by Dr. J. Layton. The recipe has been tested in bread, cookies and muffin recipes.

10 g (about 1 tablespoon without top) of this mixture replaces ½ teaspoon without top 2.5 gr.

You will need a coffee grinder or a powerful mini blender and a scale. The recipe can be doubled or tripled.

Recipe:

◦ 20 g (1 tablespoon with top) of whole seeds of golden (white, also called light) flax

◦ 10 g (about 1 dessert spoon with top) chia seeds (any color)

◦ 5 g (1 tsp without top) ground shell of Indian plantain seeds (Psyllium Husk Powder)

Preparation:

1. Place all the seeds in a coffee grinder and grind thoroughly until you obtain a homogeneous mixture that resembles flour in texture.

2. Use as needed, store the mixture in an airtight container in the refrigerator or freezer until needed.

3. 10 g (1 tbsp without top) of this mixture replaces ½ tsp. without xanthan top (2.5 g).

A natural substitute for xanthan is guar gum:

Xanthan powder and Indian plantain flake powder: