Gluten Free Baking & Miscellaneous Dishes - Recipes & Tips

[Dough for dumplings. Gluten Free, Casein Free, Egg Free]

The recipe uses Garnets Gluten Free Bread White Bread. The recipe is not mine, I found it on the Internet, I described it above, here is a photo of my first BG manti.

Dough for dumplings. Gluten Free, Casein Free, Egg Free.
To prepare such a dough, you need only two ingredients - water and a mixture of "White bread".

Water - 50 gr.
Mixture "White bread" - 60 gr.
Salt to taste
So, the water needs to be boiled. Mix "White bread" mixture with salt, then add the mixture to water and quickly knead the dough. Gather the dough into a ball and leave for 10 minutes under a towel. The dough rolls out easily and allows you to roll out the cake thinly enough, allows you to sculpt small dumplings. The edges are easily pinched, but you need to work with dry hands.

Quite a decent dough turns out

And now you need to combine the recipe itself, a photo, and write a full-fledged author's recipe - zhdemssss

she can only eat rice and corn, chickpeas and peas. nothing more. good if day-week. and for years? what about a child who sees other food?

Yes, it's hard for such children. Especially when in front of their eyes someone is eating a product forbidden to a child.

Hello, can anyone bake gluten-free bread all the time? Respond pliz I would like to talk, I'm new to this business and it does not always work out

There are many different gluten-free baking recipes here. Pick a recipe, bake and chat with recipe authors.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=252.0

Thank you, but, unfortunately, there is not quite what is needed and most often it is not prepared on an ongoing basis, but so much pampering, but I would like to talk with people who constantly make gluten-free breads.

Thank you, but, unfortunately, there is not quite what is needed and most often it is not prepared on an ongoing basis, but so much pampering, but I would like to talk with people who constantly make gluten-free breads.

I bake constantly in a bread maker. recently started, because the child was put on a gluten-free diet.
I, unfortunately, am not a cook, I don’t really like cooking and don’t feel it, so I don’t experiment, I use ready-made Garnets mixes (they are not very expensive).

GLUTEN-FREE BREAD from ready mix (Garnets "Gray bread")
Bread maker Gorenje BM900 WI
water - 225 ml
vegetable oil - 1 tbsp. l.
salt - 1 tsp.
sugar - 2 tsp.
flour mixture Garnets "Gray bread" - 300 gr.
yeast 1 tsp
Mode 6 (gluten-free baked goods), weight 700 g, medium crust
The top sinks a little, but it's delicious.

Nothing tasty has come out of the mixture Garnets "White bread" yet, but I am working on it.

Check the recipe on the package to see if there is yeast in the mixture. Or is there a baking powder, soda?
If so, then such a dough cannot be proofed. The finished dough mixture is immediately laid out in a mold and baked in a x / oven or in an oven.

Roof failure when baking in a x / oven, this is either a lot of liquid, or the dough has stagnated.

Under such conditions, you will have to love the kitchen and cooking.

Thank you very much for your feedback!

Check the recipe on the package to see if there is yeast in the mixture. Or is there a baking powder, soda?
If so, then such a dough cannot be proofed. The finished dough mixture is immediately laid out in a mold and baked in a x / oven or in an oven.

No soda, no yeast.
Ingredients: rice flour, unboiled buckwheat flour, corn starch, tapioca starch, potato starch, amaranth flour, white linseed flour.

Roof failure when baking in a x / oven, this is either a lot of liquid, or the dough has stagnated.

I'll try to reduce the liquid. I don’t know what to do with overstaying - I use a ready-made program for a gluten-free regimen.

Under such conditions, you will have to love the kitchen and cooking.

I order my heart, I order ... but it still stretches to the side to read)

Added Sunday 05 Feb 2017 01:49 PM

It fails not catastrophically - by about 1-1.5 cm

Ingredients: rice flour, unboiled buckwheat flour, corn starch, tapioca starch, potato starch, amaranth flour, white linseed flour.

To this composition, add a baking powder 1 tsp., Mix quickly with a spoon (the dough is very soft) and bake in the oven immediately, without proofing.
Just put on a baking sheet (without molds) and bake at 180 * C for about 30 minutes - you get an excellent bread
Before planting in the oven, make an incision on the bread with a "cross" not deep, so that it bakes better.

Try this, and eat it yourself with great pleasure

Approximately in this way

Irish Gray Soda Bread -2 (Podmosvichka)

Thanks, I'll try ... But how can I do it without a baking sheet? It will spread ... Gluten-free dough is not a bun, liquid ...

The dough should not be liquid, but soft - these are different states.
Form a bun, put it on a baking sheet, cut it and go straight to the oven. There is no need to disagree.

How to mold the dough, see the link, it is well written there.

Girls, really liked the pancakes. I decided to share with you
SUGARLESS
GLUTEN FREE
WITHOUT LACTOSE
Half a can of sugar-free applesauce

1 tbsp. l. buckwheat flour
3 tbsp. l. corn flour
0.5 tsp soda
One egg (I almost forgot)
Baked in a GF pizza maker for 10 minutes on each side at 190 degrees

I bake constantly in a bread maker. recently started, because the child was put on a gluten-free diet.
I, unfortunately, am not a cook, I don’t really like cooking and don’t feel it, so I don’t experiment, I use ready-made Garnets mixes (they are not very expensive).

Good morning, I also bake from the Garnets mixture, but more from White bread, it turns out very tasty bread, my daughter loves it very much, and my husband and I do not mind eating it))
The crust always falls through, I tried to add less water, then it mixes poorly and bakes, goes down to the bottom. I'm already used to it, it falls through so it does not affect the taste, although, of course, I would like it to be pretty
It is expensive for me to constantly buy a ready-made mixture, I bake bread every day or every other day, so I decided to make the mixture myself.
I bought various flours, mainly Garnets, and I try to sculpt various compositions.
There are many different examples on the Internet of how to make the BG mixture myself, but I do not have all the ingredients, for example, there is no sorghum flour and we do not have it on sale, etc. So I have to invent it myself

Added Monday 06 Feb 2017 09:59 AM

Girls, really liked the pancakes. I decided to share with you

Tell me, are they necessarily in a pizza maker or will they go in a frying pan?

[Sorghum flour can be substituted for brown rice flour]

but I do not have all the ingredients, for example, there is no sorghum flour and we do not have it on sale, etc.

Sorghum flour can be substituted for brown rice flour.
Sorghum flour made from brown rice has a sweetish taste. It adds nutritious protein and great flavor to gluten-free baked goods. Add 15-20% sorghum flour to your flour mixtures.

[Why can gluten-free baked goods fall off and fail?]

Found advice on the internet:

Why can gluten-free baked goods fall off and fail?

If your pastry is not baked in the center or opal, then most likely you have overdone it with liquid.

Next time, add 2-4 tablespoons less water when mixing the ingredients. And only when you are sure that there is not enough water, add more.

If this happens too often, your flour may be too moist or you are not preheating the oven enough.

You may also be removing baked goods from the oven too soon. If so, keep the baked goods in the oven for a little longer.

Tell me, are they necessarily in a pizza maker or will they go in a frying pan?

Tanyusha, I have a problem with all sorts of pancakes. In a frying pan, they fall apart, even zucchini.
And pizza pegs are good because they grab from both sides at once and the surface is very good, nothing sticks. And the area is such that it fits a lot at once
But in general, try of course. I'm so crooked without gadgets anywhere

Sorghum flour can be substituted for brown rice flour.
Sorghum flour made from brown rice has a sweetish taste. It adds nutritious protein and great flavor to gluten-free baked goods. Add 15-20% sorghum flour to your flour mixtures.

Thank you, we have not found such a one yet Garnets green rice flour, but it is expensive, I bought 1 kg. But I haven't tried to bake it yet. It is cheaper to buy ready-made mixture Garnets.
So far I am experimenting with the proportions of flour - starch. They write different things everywhere, somewhere 1: 3, and somewhere 1: 2. I think it depends on what kind of starch, but I'm not sure yet. I have tapioca, corn and potato.

But in general, try of course. I'm so crooked without gadgets anywhere

I have one or two gadgets, so I have to get out with what I have
I will definitely try to bungle these pancakes in a frying pan

Brown rice flour can be made by yourself, brown, wild and other rice is sold freely in stores, including on the internet.

How to grind flour from various grains and cereals at home

Sorghum is the seeds of African grass.
Just like wild rice is not recognized as rice, it is also just a wild grain crop. Therefore, it is recommended to replace sorghum with "rice"

Brown rice flour can be made by yourself, brown, wild and other rice is sold freely in stores, including on the internet.

How to grind flour from various grains and cereals at home

Sorghum is the seeds of African grass.
Just like wild rice is not recognized as rice, it is also just a wild grain crop. Therefore, it is recommended to replace sorghum with "rice"

thanks, I have already studied this

[***Tatyana***]

***Tatyana***, I sent you drugs.

And my white Garnets bread does not turn out tasty, only gray ...

With the recipe for gluten-free bread, Garnets went on and on (reduced liquid, reduced sugar, reduced yeast) - the result was not impressive. I read from the young lady VK that her gluten-free bread in Panasonic never came out on the "gluten-free baking" mode, she uses only the "basic fast". I have a different HP, but I also have a fast one. I decided to try it. I report: the result is noticeably better: nothing falls through, the loaf is plump with a convex top, the top is slightly cracked. Among the shortcomings: I would like to bake a little harder inside - it is not that underbaked, but a little rubbery, like the purchased protein bread of Soviet times. And the crust is harsh, it was difficult to cut.

And now the question: where can I see the required number and duration of the cycles for baking gluten-free bread in KhP? To understand how many kneading-rises should be and their duration ...

And now the question: where can I see the required number and duration of the cycles for baking gluten-free bread in KhP? To understand how many kneading-rises should be and their duration ...

Only in the instructions for each model of x / stoves - each may have their own.
It is necessary to ask our bakers in the section OPERATION of x / ovens.

Prog gluten-free bread can be compared to FAST bread - also with one proofing.

And baking depends on the composition of the ingredients, the presence of yeast or baking powder in the dough.

Only in the instructions for each model of x / stoves - each may have their own.

Thank you so much! I, probably, incorrectly formulated the question ... I use the ready-made mixture Garnets and their recipe. The thought was this: on a gluten-free regime I tried to reduce the water, and sugar, and yeast - nothing helped.And in the fast mode, everything is more or less obtained without any prescription variations. And if, with the same recipe on the gluten-free mode, the top falls through, and on the fast one, nothing falls through and you get such a neat loaf (with the only drawback - rather dense), then something may be wrong not with the recipe, but with the gluten-free HP mode for this type mixtures ... And I thought that if I know the difference between these modes, I can set something in between with manual settings, so that the bread is as neat as in the fast mode, but in splendor it is closer to the loaf baked in the gluten-free mode. I don't really understand yet what exactly needs to be changed in the mode - whether to increase the rise time, or increase the baking time, but this can be experimented with. Initial data on these modes are needed only for the experiment. Is the thought working in the right direction or am I doing nonsense?

Girls! help !!! the child is allergic to gluten, the task is an Easter cake. gluten free.

gluten allergy, Easter cake challenge. gluten free

About gluten-free cake.

So it turns out that without a ready-made gluten-free mixture, there will be no cake? I thought too ...
I still found this
"Curd cake on soda":
Curd - 900 g
Chicken egg - 9 pcs
Sugar - 4.5 cups
Wheat flour - 6 stack.
Soda - 1.5 tsp.
Butter - 300 g
Vanillin
Lemon (juice) - 1 piece
Raisins
Vegetable oil (for lubricating forms)

recipe from the cook
what do you think?

[slava678]

slava678, if your recipe includes wheat flour, how is it gluten-free? Replace wheat flour with a mixture of rice flour and corn starch.

I also meant it, a replacement of flour. I just would like to choose a recipe in which the replacement of flour minimally affected the result.

that's what I meant, flour replacement. I just would like to choose a recipe in which the replacement of flour minimally affected the result.

Well, this is a tricky task, since other flours (except wheat) are gluten-free, difficult to rise and proof. The product is low and dense.
Therefore, you need to have sufficient experience in baking gluten-free products, and a lot of patience to get the result.
Take recipes from the forum and repeat

[slava678]

slava678if you get a gluten-free cake, please share the recipe

I will bake as cheesy as I posted the recipe above and replace the flour as advised. and I will bake a classic one, but from special gluten-free flour. I can report. but this is after Easter ...

I advise you to start test baking today in order to work out the technology and all the nuances of baking.

And we are waiting for the result, your experience will be very interesting, which will be useful to many

I can't now. there is no extra time (((the child is sick and so you have to constantly twist out, invent, but for Easter I will bake 100%. I can share the result, if he is of course worthy

Hello everyone. I discovered coconut flour for myself. This is some kind of holiday, not flour.
So far I have only used it in cottage cheese casserole and zucchini pancakes.
Benefits:
1. Does not have a bright coconut smell
2. The liquid substance turns into a good dough of thick sour cream consistency
3. The dishes are beautiful and very tasty
I am very sorry that I did not take a picture. Maybe, if not too late, I'll come home today, bake and take a picture.
Casserole Recipe:
500 gr. - cottage cheese
250 gr. - sour cream
2 pcs. - eggs
salt
fitparad half teaspoon
soda
2 tbsp. l. with a heap of flour

I can't now. there is no extra time (((the child is sick and so you have to constantly get out, invent, but for Easter I will bake 100%. I can share the result, if of course he is worthy

you understand, gluten-free recipes are very complex. and it is not a fact that having found a recipe that is 100% obtained by five people, you will succeed. here, firstly, the difference in products and experience)))) In addition, you can get an excellent dough and screw it up when baking.
do not expect to be given a magic recipe.yeast dough comes out differently for everyone, but here is such a subtlety. Tanya advises you to test baked goods.
on my own I always advise those who use gluten-free recipes this cupcake

Brazilian Custard Corn (Bolo de fuba) (Tumanchik)

replace milk with coconut (natural or made from shavings), eggs for flaxseed-chickpea-chia

no extra time (((

and who has it?

Well, girls. I made muffins from coconut flour. It turned out very tasty
These are their GF Air Fryers:

This is from the GF pizza shop:

This is to the left of the AF, to the right of the pizza oven:

As you can see, the AF turned out more beautiful, although both there and there delicious
Cutaway

The recipe is not yet perfect, because the desire to try something to bake was spontaneous. There were no baking powder and no butter at home. Despite this, it turned out VERY tasty
80 ml coconut flour
100 ml milk
3 eggs
fitparada bag
salt
raisins
50 ml sunflower oil

Added Sunday, March 26, 2017 1:34 pm

Girls who have kids with gluten intolerance at home, I especially recommend this flour to you. Anyway, the rest have their own specific tastes that children do not really like. There are no extraneous tastes and smells here. Flour and flour. I think it's better not to find for biscuits and cookies

[Larissa]

Larissa, please show me a photo of the bag with this flour. Maybe we have it on sale, but I have never seen it Did not watch!... I want the same buns cupcakes like yours

Ilmmirushka, here's the flour:

But I do not tolerate gluten well, and my husband is diabetic. This is why perverted experiment.

Added Sunday March 26, 2017 7:12 PM

Well, I also baked cupcakes in the GF air fryer:
60 ml coconut flour
40 ml corn flour
30 ml vegetable oil
3 eggs
1 pack of fitparada
100 ml sour cream
salt, soda 1/3 tsp

P.S. Now I asked my friends which ones I liked better, with milk or sour cream. They say it tastes better with milk, although they also taste better with sour cream

[Larik]

here is the flour:

Larik, thank you like that. I'll go to the shops to torment the traders with questions "why not? Why aren't you lucky!"

[Larissa]

Larissabeautiful cupcakes! drooling straight. and thanks for the work done and the detailed report. I'm sure it will come in handy!

Irishkin, thanks for the praise. The older fotik expropriated from us, I have to take a picture on the phone, and there the camera turned out to be somehow unsuccessful. Everything is a little blurry

Girls, who are from Moscow or from the Moscow region, will give away 6 packs of Tapioca starch from Garnets. The child has an allergy, it does not suit us, but I bought it myself, I don't know why. Suitable for those who make gluten-free bread, cookies.
Tatiana, I apologize for writing here, in the subject, I thought that the girls here would respond faster. If necessary, I will move the ad to another topic.

Gluten Free Beef Liver Pancakes with Flaxseed Gruel (No Eggs and No Flour) (Admin)

Linseed thickener (raw egg substitute) (Admin)

Cheesecakes with raisins, flaxseed thickener (no eggs) (Admin)

here you are, for allergy sufferers, an excellent protein-rich cow's milk substitute. it will give fat content.

Nut milk in the Kitfort KT-1101 screw juicer (Tumanchik)

Hello. I am learning how to make gluten-free baked goods.
My son was diagnosed with Celiac disease (((. But we will not give up. We will eat deliciously))) !!!
Already made gluten-free dumplings, thin pancakes, corn pie in a cartoon. Everything worked out. The son said about dumplings and pancakes that they are no different. This makes me happy. To anyone interested, I will share my experience. I use Garnets all-purpose gluten-free flour.

To anyone interested, I will share my experience.

Come to us, let's bake and cook together

Be sure to share your experience with us! We really need such recipes
We will be glad to post them on the forum

Chickpea tartlets (gluten and egg free) in Ves tartlet maker. (Wildebeest)

PS. The same dough can be used to bake waffles in a waffle iron for thick waffles that can more than replace bread.