<<Disclaimer: Verify this information before applying it to your situation.>>
========================= Cooking
Each person must evaluate all recipes prior to use. Many inappropriate
products are included in cookbooks. The inappropriate products may be the
result of a local brand that is GF, the product may be homemade, or the GF
status may have changed.
1. Food Lover's Companion by Sharon Herbst is an A-To-Z reference guide of
cooking terms, techniques, and ingredients. Published in 1990, this is an
easy way to determine the meaning of any domestic or foreign term used in
cooking or on labels. The book is not a celiac guide, but an easy way to
obtain experience in adapting to the diet.
2. Gluten-Free Gems is a new GF cookbook from Noreen Moses. It is available
for $16.95 from Owens Publications, 8249 SW Fairway Dr., Wilsonville, OR
97070. Although not a diet manual, the recipes are designed for fellow
celiacs and their household. Through the help of friends in Canada, Great
Britain, and Argentina, these tastes influenced several of the recipes. As
with some cookbooks, the author occasionally uses brand name (not always GF)
for generic ingredient.
3. Bread Tips from Bette Hagman to modify recipes in the search for that
perfect loaf of bread.
. Instead of three eggs, try using one egg plus two egg whites;
. for more leavening, add 1 to 3 teaspoons Egg Replacer;
. for a rounded loaf, a springy texture and success every time, add 1
teaspoon unflavored gelatin to the dry ingredients before dumping
them into your mixer or bread machine.
4. Removing Paddle Indentations from bread machine loaves is possible by
removing the paddle after the first kneading cycle is complete. This is
applicable to machines that can be programmed to delete the second kneading,
Welbilt ABM--150R. Press start and when the machine stops (20 minutes) remove
the paddle. Any dough that sticks to the paddle can be returned to the
machine. A very small hole remains in the end of the bread.
5. Bread Machine Substitutions from Glenna Vance, Red Star Consumer Services
Representative.
1. Use fructose as a substitute for sugar. If replacing 1 tablespoon
molasses or honey with fructose, add 1 tablespoon water.
2. Rice flour can be used as a substitute for potato starch flour. Do
not use potato flakes.
3. Tofu may be used as a substitute for ricotta cheese.
4. Eight teaspoons of Egg Replacer and 2/3 cups of additional water can
be used to replace three eggs.
5. NutQuik, from Ener-G Foods is an excellent replacement for those with
lactose and soy intolerances. NutQuick is pulverized in a blender or
food processor and used at the ratio of 1/3 cup for every 1/2 cup of dry
milk. Also GF baby formulas can be used. (v)
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