CONVERTING RECIPES CONTAINING WHEATFLOUR
Alternative flours are heavier and less tasty than wheat flour. The finished baked product will still have the same taste and consistency of the wheat version by following these simple steps.
- For thickening sauces, substitute equal amounts of cornstarch or potato flour
- Increase baking powder and baking soda one and one half to two times
- Add more liquid or an extra egg
- Substitute liquid called for in a receipt with fruit juices for more flavor
- Substitute liquid called for in recipe with carbonated drinks (not diet drinks) for a lighter texture
- Substitute buttermilk for regular milk for a lighter texture
- Increase vanilla or almond flavoring one and one half to two times
- Add more flavor by increasing spice amounts, stirring in dried fruits, coconut, chocolate or liqueurs.
- Bake at a little lower temperature for a little longer time.
- Add xanthan gum to hold pastries to-gether. No xanthan gum on hand? Substitute unflavored gelatin, one tsp xanthan gum = 2 tsp gelatin. No unflavoured gelatin on hand? Add one stiffly beaten egg white
- Sift alternative flours twice before adding to other ingredients
- Add one Tbsp. of mayonnaise to cake recipes for lighter texture.
Other Baking Hints
- To get nuts to stick to the side of a cake, pick up nuts with a wadded piece of damp paper toweling; press lightly to side of cake
- Cut sponge cakes with a serrated knife in a sawing motion to prevent cake from compressing.
- Refrigerate cake layers one hour before splitting layers to prevent crumbling.
- For added volume, bring eggs to room temperature before whipping.
- Soak raisins, dates and other fried fruits ten minutes in warm water,then drain. Then dust them lightly with GF flour before adding to other ingredients so they will plump and distribute evenly throughout batter.
- Does the recipe call for buttermilk and you don’t have any on hand? Make your own by putting one tsp apple cider vinegar into a measuring cup, add one quarter cup milk and let set for ten minutes.
- Hints for working with cookie dough:
- If dough is too soft to roll, refrigerate it for one hour
- To keep cookies from spreading during baking, form cookies on cookie sheets, then refrigerate for one hour.
- If dough is sticky, keep spoon and fingers moistened with warm water while forming cookies
- Re-crisp unfrosted cookies by placing them on an un-greased baking sheet and bake at 300 degrees for 3 to 5 minutes.
- Freshen unfrosted drop cookies by re-heating on a baking sheet covered with foil at 300 degrees for 6 to 8 minutes
- No unsweetened chocolate on hand? Substitute 3 Tbsp unsweetened cocoa powder mixed with one Tbsp melted butter for each square .
- The easiest way to chop dried fruit is with kitchen shears that have been dipped in hot water.
- Let hot cookies rest on the cookie sheet for 4 minutes before transferring to a wire rack so they have time to set.
- To prevent the bottom of cakes from sticking to the pans, cool cakes in baking pans 10 to 15 minutes before turning out on a wire rack to cool.
- Melt chocolate over barely simmering water. If water reaches a boil, the chocolate will burn.
- To cut a meringue easily and neatly, dip knife in hot water first.
- Whipping cream doubles in volume: 1 cup cream=2 cups whipped
- Custards and cheesecakes should be brought to room temperature beforerefrigerating, if refrigerated while warm, they will become weepy and moisture will collect on top.
- For a more nutty flavor, sauté nuts in a little butter before adding to recipes
- For more volume when whipping evaporated milk, put bowl and beaters in the freezer for 20 minutes to thoroughly chill and have milk chilled before beating.
- If a GF bread, cake or cookie recipe doesn’t turn out, dry it out and make crumbs for use in other recipes or casseroles.
Reprinted from the Moncton Chapter newsletter. Our thanks!