GLUTEN-FREE Culinary Tips from chef's & bakers

[Guest guest]

While doing some GF research I found these tips and would like to share them :-)

Be well, demoChef david

 

GLUTEN-FREE Culinary Tips

 

RICHARD COPPEDGE

When making a gluten-free yeast bread keep in mind that hydration, mixing

speed and yeast content all need to be increased. Also, use a paddle attachment

for mixing, bake the bread in a pan with side walls, bake with steam and release

the steam later through venting.

JESSICA HALE

Cooking a gourmet, gluten-free meal requires forethought and a well stocked

pantry. Having basics on hand such as GF chicken stock, GF sausage, roasted

peppers and garlic, fresh herbs, spices and good quality GF prepared foods like

pasta, tortillas and condiments, will transform your gluten-free cooking from a

basic meal to an outstanding meal.

RON PICKARSKI

In making a gluten-free roux, primary consideration must be given to the

percentage of carbohydrate (Starch) in the grain, which must be high to thicken

the sauce, and the mesh (Milling) must be highly refined to give the sauce a

smooth texture.

MONICA POOLE

Always let your dough or batter have time to rest. Tired dough is cranky!

Rested dough behaves beautifully.

LORNA SASS

Since no two batches of quinoa require precisely the same amount of water to

become tender, I find that the best way to cook quinoa is in an abundance of

boiling water—like pasta. Whole Grains Every Day, Every Way (to be published

November 2006).

JOEL SCHAEFER

When you find a product or ingredient you like to cook with, find as many

ways to prepare it. You will have many more enjoyable meals without having to

think too much too much about it.

ERIC STEIN

Knox Un-Flavored gelatin is readily available in regular grocery stores in

the baking supplies area. It adds moisture and helps bind ingredients. It is a

welcome addition to bread recipes with gluten-free flours.

LEE TOBIN

Always use the freshest, least processed ingredients in your dishes to

maintain quality and gluten-free integrity.

RENEE ZONKA

When making a gluten-free pie crust, make sure you do not overwork the

dough. Also, roll the dough between two sheets of plastic wrap. This will make

it easier to roll, pick up and place into the pie pan.

[Guest guest]

I am a professional baker and have found baking gluten free and vegan to be

super difficult... I keep plugging away at it, one recipe at a time, thanks for

sharing these tips...

 

I wonder if clear jel, agar-agar or starch could be used instead of Knox? Knox

is not vegan....

 

Sonya

SE Michigan

www.sonyascakes.com

 

 

 

, " David " <lifeofdavid wrote:

>

> While doing some GF research I found these tips and would like to share them

:-) Be well, demoChef david

>

> GLUTEN-FREE Culinary Tips

 

> ERIC STEIN

> Knox Un-Flavored gelatin is readily available in regular grocery stores in

the baking supplies area. It adds moisture and helps bind ingredients. It is a

welcome addition to bread recipes with gluten-free flours.