Gluten Free Baking & Miscellaneous Dishes - Recipes & Tips

Good evening! Girls, tell me how to bake bread from corn or buckwheat, barley flour without eggs, milk and sugar, preferably without yeast ... A 1.5-year-old child, pours on wheat, rye, rice, eats barley, corn and buckwheat groats, potatoes and all ((((((((((((((pours out from all vegetables and fruits, we don't eat any meat - even a rash from a rabbit, I keep quiet about milk in general) I want to please the baby with bread, but I can't find a recipe, suitable for my requirements .... The last hope for you

Do you bake bread at all?

[Tumanchik]

Tumanchik, Yes, I bake the elders in a bread maker - they are also allergic, but they can use wheat flour

and I bake myself, mastered rye with sourdough

I read and read, tried and tried, nothing was gluten-free, I threw it out five times. Today, for the first time, something more or less acceptable has turned out. The crust has a strong specific smell, but I liked the crumb, not dry, not hard, quite similar to an ordinary bun. Try who has a gluten-free diet, maybe get me back on track. Here is the recipe in sequence for my bookmark in the gluten-free breadmaker:

15-20 min kneading, 40-45 min. rise, 50-55 min. bakery products.

Water - 120 ml.,
Kefir - 120 ml. (I had kefir from sour milk),
Butter - 40 gr.,
Egg - 1 pc.,
Sugar - 1 tablespoon
Lemon juice - 1 teaspoon
The mixture of flour and starch was poured into a bucket through a sieve.
Rice flour - 150 gr.,
Buckwheat flour - 10 gr.,
Corn flour - 40 gr.,
Corn starch - 80 gr. (ended, wanted 100),
Potato starch - 120 gr.,
Salt - 1 teaspoon
Dry yeast - 2 teaspoons.

During kneading after 10 minutes. Once I scraped off the adhering mixture from the walls. I have no experience, but some of the recipes from the forum seemed inedible to me. Therefore, whoever has a need, you can try. If I improve, I will unsubscribe.

Rice starter (gluten-free) (Tumanchik)

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The promised recipe

Gluten-free sourdough bread without eggs (option No. 1) (Tumanchik)

Corn fritters with quinoa (gluten free) (Admin)

Cabbage cutlets, baked (ANGELINA BLACKmore)

Rice milk (ang-kay)

Rice pancakes "Southern Night" (Admin)

Tell me, plz, we want to make a traditional Easter cake, but so that it is gluten and lactose free.

Found ingredients in the internet:
flour 500 gr - everything is clear, change to a gluten-free mixture Garnets "white bread" or something like that
fresh yeast 20 gr
milk 100 ml - what to exchange for? for soy? for rice? never bought, but now you need what is easier to buy in stores?
cream 130 ml - remove?
butter 100 gr - here I know that lactose is minimal, almost none, you can leave
egg yolks 5 pcs
whole egg 1 pc
sugar 150 gr
vanilla sugar 25 gr
rum 100 ml
dried cranberries and cherries 120 gr
salt 5 - 10 gr

Or maybe there is a ready-made, proven recipe for lactose-free cake? I will be very grateful.

Tell me, plz, we want to make a traditional Easter cake, but so that it is gluten and lactose free.

Found ingredients in the internet:
flour 500 gr - everything is clear, change to a gluten-free mixture Garnets "white bread" or something like that
fresh yeast 20 gr
milk 100 ml - what to exchange for? for soy? for rice? never bought, but now you need what is easier to buy in stores?
cream 130 ml - remove?
butter 100 gr - here I know that lactose is minimal, almost none, you can leave
egg yolks 5 pcs
whole egg 1 pc
sugar 150 gr
vanilla sugar 25 gr
rum 100 ml
dried cranberries and cherries 120 gr
salt 5 - 10 gr

Or maybe there is a ready-made, proven recipe for lactose-free cake? I will be very grateful.

there is a recipe, but so far busy and not up to the recipe. I'll try to help.
1. Instead of milk, take coconut and pour boiling water over it. the ratio is about a tablespoon of a tablespoon to 0.5 cups of boiling water. then you will figure it out if it is thick, then you will dilute it. cover and let it brew. or better, immediately boil over together. let cool and beat with a blender. get milk with pulp. let it brew and beat more. the shavings swell slowly and slowly give all the charm. look I have coconut rice in the recipe - there is a description. or coconut yogurt - I don't remember exactly. in short, gradually from the shavings, everything will pass into the water. dilute with boiling water, if it is thick. strain. your liquid will be steeper in fat content than milk.

2.it will replace the cream
3.substitute vegetable oil
4. egg (yolks) in my recipe for gluten-free bread, read. so that it is not dark, it is better to take only chia

the consistency should be sticky and thicker than a cake.

Pancakes with fresh wild garlic (gluten-free) (Admin)

Moved from the topic "Gluten-free sourdough bread without eggs" by Tumanchik .... Yes, Irina, quinoa, infection, dear. And Chia is also not cheap, in my opinion, they are in about the same price category. Have you heard about xanthan gum? It is also used in baking gluten-free bread, an inexpensive item at all.

Sorry to mix in with the coconut milk from the shavings again. I won’t understand why pour boiling water over it, let alone boil it ?!
Excellent raw milk in which all vitamins and minerals remain is done as follows: we buy good shavings on the market (we try them before buying), fill with water for 2 hours (if the blender is not very powerful), then grind everything thoroughly with a blender, filter through a bag for nut milk or a few layers of cheesecloth and enjoy the coconut milk for three days (refrigerate)

[shavings will give very little to the liquid.]

Sorry to mix in with the coconut milk from the shavings again. I won’t understand why pour boiling water over it, let alone boil it ?!
Excellent raw milk in which all vitamins and minerals remain is done as follows: we buy good shavings on the market (we try them before buying), fill with water for 2 hours (if the blender is not very powerful), then grind everything thoroughly with a blender, filter through a bag for nut milk or a few layers of cheesecloth and enjoy the coconut milk for three days (refrigerate)

Katya, why ask those who don't do that? you snatched a phrase out of my topic. this is my advice and I explained everything there. But let's get more details for everyone.
First of all, in order to soften well. Not to kill the blender. I break through intermittently, let it settle and swell. and that leaves a lot.
Secondly, for 2 hours, if with cold water, then this is very little. shavings will give very little to the liquid. everything of value will remain in the shavings. she will not really have time to swell. it is generally good to put in a thermos for the night. in the morning there is such milk !!!
And most importantly, it will definitely not be stored for 3 days - it will turn sour. bacteria ferment without boiling. After all, the shavings are not washed and we do not heat them. There my uncles walk on it with their feet.
I've tried in many ways. I have recipes and yoghurt made from shavings and coconut rice. BUT! we are not considering for a raw food diet, but for use in bread when baking.
although I would not eat raw ...

I would definitely boil it. Especially for a child. How can a 3-year-old child be given unprocessed milk made in this "raw" way? Here, everyone has their own goals and talks about different things, Katerina.The raw adult and the child with intolerances to most foods are two different categories of coconut milk "consumers".

Finally, I'll post my report! My gluten free, starch free yeast and chickpea broth bread!
Recipe:
150 g buckwheat flour
50 g each rice, chickpea and quinoa flour (crushed in a coffee grinder)
10 g flaxseed flour
200 g chickpea broth
100 g of water (then I had to add 20 ml more)
15 g vegetable oil
15 g sugar
1h l. salt
5 g xanthan gum
7 g dry yeast.
Mix all dry ingredients together with yeast (except salt), mix liquid ingredients separately, you don't need to knead the dough too much, just until smooth, add salt at the end. Lubricate the bread pan well. butter, sprinkle with flour (I'm green buckwheat). Put the dough in a mold, tighten the mold on top with cling film and put on the rise in the oven with the light on and a bowl of warm water at the bottom. Wait for the dough to double in size. Bake at 180 degrees for 50-60 minutes. Remove the finished bread from the mold, put on the wire rack and return to the switched off oven until it cools (ripens).
I got a thick dough, so I added another 20 ml of water, although more could have been. Because of this, the dough rose for a long time and poorly, after 2.5 hours it increased 1.5 times, I could not stand it and turned on the oven. The night was outside, tired of waiting))). Bottom line: Myakish is a bit tight, but overall I'm happy. The basis of the recipe was taken from the Internet (it is not allowed to insert a link), the chickpea decoction was kindly provided by Irina Tumanchik, the proportions of flour were taken at random, I did not use starch because of its allergenicity, although I would like.

Leah, a wonderful bread recipe
Please issue it with the author's recipe

Thank you, Tatyana, it's so nice to hear your praise in my address !!!! I will definitely expose the recipe, later only It's a pity, only the photo is fuzzy. We must once again hammer the bread and the photo.
P.S. It is very tasty to pour a piece of bread with olive oil and eat it (for a child), and for an adult to eat with sweet tea!

The recipe for the studio - and we will refine it along the way

Pancakes "multivitamin" gluten-free, with ricotta, MIX salad and arugula cake (Admin)

Tender turkey (chicken) meatballs with flax bran. (Admin)

Gluten Free Rice Waffles (GruSha)

Meat cutlets "White flax" (Admin)

Thank you all for the invaluable experience of gluten free recipes!
For lovers of cottage cheese, I suggest paying attention to

Small curd soufflé (in the Philips HD3060 multicooker) (Gibus)



I bake it in different multicooker, also for steam. I use potato starch, tasty part of the starch is replaced by cocoa.

Good evening everyone! Maybe someone knows where you can buy chestnut flour?

Well, only look in the internet, in the store you can rarely see it just like that
🔗 there is, but expensive
🔗
🔗
🔗

Good afternoon, Tatiana. I've also found only these online stores. But it is so expensive, horror, and where it is very cheap (2nd store on the list), it is written that orders are temporarily not accepted, apparently they have an overestimation. In short, I will still look. and maybe in time it will appear in stores too ..

Hello, take me to your company too. You have a lot of gluten-free recipes, and I just started to master them for health reasons. I am a lover of baking and found a recipe for Savoyardi cookies, but I have already baked it twice and I don’t get lush, and the dough is thin, I used tapioca starch with rice flour instead of Stevia + Erythrol sugar. The second time I tried Tapioca starch with buckwheat flour, it also turned out differently from the picture. I read at the beginning of the topic recommendations on the use of flour and starch, I will try with potatoes again.
I don't have a kitchen scale yet (I ordered it only yesterday), but how do you find your bearings when rice flour, buckwheat, starch are indicated in the recipe in grams? I understand that each ingredient has its own weight? Even the same varieties of starch most likely make a difference? Please help me figure out what I'm doing wrong with this recipe? There are, of course, a bunch of other delicious cookies that I have already mastered, but some kind of stubbornness makes me "finish off" these cookies to perfection, and then you can make a cake from it))

Recipe: SAVOYARDI:

50 g BG flour (buckwheat, corn, rice can be used)
20 g starch
40 g caster sugar (I pray cane sugar)
2 eggs
1 teaspoon lemon juice
a pinch of salt, vanilla on the tip of a knife

Separate the yolks from the whites, beat the yolks with powdered sugar and vanilla in a tall bowl until they are white, add salt to the whites until soft peaks, add lemon juice and bring to a dense foam. Add half of the whites to the yolks, mix gently, sift the flour-starch mixture there, stirring gently from bottom to top, add the rest of the whipped whites, stirring until smooth.
We preheat the oven to 180 degrees, line the baking sheet with parchment, transfer the resulting mass into a pastry bag or syringe with a nozzle of at least 1 cm, plant strips of 7-8 cm, leaving 1.5-2 cm between them (during baking, the cookies will increase in volume).
Bake for 15 minutes at 180 degrees, then lower the temperature to 150 and bake for another 10 minutes.

Thank you if anyone responds!

I have never baked savoyardi, but I can say something)). Scales give accuracy in baking recipes, without scales, well, just nowhere, they did what they ordered right. It is undesirable to use buckwheat flour in this recipe, it makes the dough heavier, but we do not need this here at all. Starch in this particular recipe I would use exclusively corn starch. Rice flour. By the way, there is very finely ground rice flour, it seems Thai, I really liked it in baking. That's what I could, so I helped, I can't tell you about the proportions, since I'm not familiar with cookies))).

When I needed knowledge of gluten-free baking, I read a significant amount of literature. Taking into account the advice and experience gained, I chose for myself the optimal mixture (in terms of non-decaying products and a neutral taste, close to wheat flour) - this is homemade rice flour ("Arborio") + quinoa flour + potato starch about equal quantities.
I use homemade flour because I doubt the purity of the flour sold in the store. Suddenly, gluten-free grains were ground up ... And I never grind gluten grains in my mill.
Biscuits (even in MV), waffles, charlottes - everything works out, does not fall apart.

[June]

Juneoh cool mix. It's been a long time since I've been looking at a pack of Arborio rice ... But we have another problem, no starch at all. And so, thanks for the tip.
And there is also a very simple and safe option in this situation: use the ready-made mixture "White bread". You will definitely get a cookie!

The fact is that I personally doubt the ready-made mixtures (I explained the reason above).

The fact is that I personally doubt the ready-made mixtures (I explained the reason above).

I understand you very well, although this series has a special marking and inscription that was made on separate equipment. I am not campaigning in any way, I just argue.

Thank you! I'll try again, with weights, maybe with a ready-made mixture.

[natalialucky]

And you can't have sugar either, natalialucky,? It seems to me that sweeteners can also affect a negative result. If you just want to limit sugar, why not try fructose?

Added Thursday, 05 Jan 2017 6:34 PM

Girls, I want to show off! And I got gluten-free dumplings !!! More precisely, dough for dumplings, no eggs. Hurrah! I made the dough from rice flour with flaxseed eggs. Everything is molded very well. Minced meat: turkey, pork, onion. Later I'll post a photo. I can't publish the recipe, as I made the dough "by eye".

Added Thursday, 05 Jan 2017 11:31 PM

Dumplings, gluten-free version of the dough

Wow, how great! I'm just looking for a gluten-free dumplings dough recipe! I would be grateful for the recipe! I met on YouTube, where sunflower oil is added and not rolled out. I myself tried to make green buckwheat flour! It seemed to me very tasty.
Recently, I have chosen a diet without gluten, lactose and sugar! I studied the question about fructose on the endocrinologist's blog and this is not the best option.I read on other forums that if there is no diabetes mellitus, then you can occasionally add coconut sugar. And so I while Erythrol, Stevia, they look like sugar. I tried white bread from the BG mixture and the lush ones came out, I did not add anything from starch, apparently everything you need is in the composition!

[Leah]

Girls, I want to show off! And I got gluten-free dumplings !!! More precisely, dough for dumplings, no eggs. Hurrah! I made the dough from rice flour with flaxseed eggs. Everything is molded very well. Minced meat: turkey, pork, onion. Later I'll post a photo. I cannot publish the recipe, because

Leah, a good recipe for dumplings AND dumplings can be made

Let's decorate it with a separate author's recipe And it will not disappear in the depths of the topic

[Tatyana]

TatyanaWhen you praise me, I blush with pleasure! I will definitely lay out the recipe, only the dough needs to be re-cooked, I didn’t calculate the ratio of water and flour, so I started talking by eye. Yes, I was just thinking about dumplings, how I would make them, and I will immediately offer the recipe to people. Thank you!

[Leah]

Leah, we are waiting for the sss ... to praise for the efforts and taste

[natalialucky]

Wow, how great! I'm just looking for a gluten-free dumplings dough recipe!

natalialucky, I will definitely post it! In the meantime, you can try to knead the dough for dumplings from the mixture for white bread in water with the addition of 1 egg, I think everything will work out great. Do not overdo it with water, it is very "sparingly" spent here.

I just wanted to use mixes in different recipes, I'll try if anything from it! Is impatient for dumplings

I'm new to gluten-free and lactose-free baked goods, so don't be too harsh! Yesterday I tried to bake pancakes with cabbage juice. Used gluten free white bread mix half with rice flour, stevia sweetener! Oh-very tasty

Added Friday 13 Jan 2017 07:27 AM

I also tried to bake yeast-free bread from green buckwheat. My oven began to burn up, my husband promised to watch on the weekend, something happened to the ten.

Added Friday 13 Jan 2017 07:28

And this one tried to bake baskets of green buckwheat shortcrust pastry. Banana-raspberry ice cream filling

[natalialucky]

natalialucky, well done! Great baking for a beginner! Natasha, at least indicate the approximate recipes, please, what products and in what proportions you used. We are all newbies in these matters.

Can you leave links to recipes?
Yesterday I tried to make dumplings from BG mixture Garnets "White bread" and for some reason I am not very happy with the result. Mine ate homemade dumplings made from ordinary flour, and I ate my own gluten-free and imagined how tasty they were

[test requires 50 ml. hot water and 60 gr. BG mix "White bread" from Garnets, salt. Mix everything quickly and let the dough rest for 10 minutes, covering it with a towel. Start rolling with a rolling pin, it rolls really well. I did not lay the egg, a little flour on the table and on the rolling pin.]

Yesterday my mother invited our family to manty, and I did not want to be deprived that I began to scour the Internet for a recipe for BG dumplings dough. And hurray-ah! I found it from such products that I had in stock at home! This dough is perfect for dumplings, dumplings and manti, too, turned out to be delicious, although usually we sculpt manti in a certain way, but with this dough, such sculpting does not work out very well. Therefore, I think that if you sculpt like dumplings, then it will be the very thing!
For test requires 50 ml. hot water and 60 gr. BG mix "White bread" from Garnets, salt. Mix everything quickly and let the dough rest for 10 minutes, covering it with a towel. Start rolling with a rolling pin, it rolls really well. I did not lay the egg, a little flour on the table and on the rolling pin. If links are allowed, I'll be happy to leave it!

If links are allowed, I'll be happy to leave it!

Why leave a link? You need to prepare the dough, manti or dumplings from such dough and place it here with the author's recipe

Doesn't White Bread Mixture contain wheat flour?

Doesn't White Bread Mixture contain wheat flour?

Mixture "White bread" Garnets, composition: rice flour, tapioca starch, corn starch, amaranth flour, white linseed flour.