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Gluten Free [Moved from New England board]

jspear Oct 11, 2007 11:01 AM

I have a friend that has had to go gluten free. I have a great muffin recipe that calls for wheat flour and am looking to substitute something he can eat. Any suggestions?? jim

  1. j
    jsaimd Oct 11, 2007 12:45 PM

    If it is whole wheat you can try 1/2 teff flour and 1/2 tapioca flour. It is my favorite for a hearty muffin. Add a 1/2 - 1 t of xanthan gum.

    easiest is to head to Whole Foods or a nutrition store and pick up the Gluten Free Pantry French Bread and Pizza mix and substitute that. It contains guar gum already, so you don't have to buy that.

    You may have to play with the liquid to dry ingredient. Transferring to gluten-free takes experimentation, but it is often doable.

    Finally, please if you are baking make sure you use fresh ingredients that haven't been contaminated with wheat flour.

    1. mimilulu Oct 12, 2007 02:21 PM

      There are a ton of wonderful looking recipes and other gluten free ideas on the Gluten Free Girl blog. She has a new book out this week too.
      www.glutenfreegirl.blogspot.com

      1. PamelaD Oct 13, 2007 04:01 AM

        I have some gluten free pumpkin muffins in the oven right now! I used a 1:1:2 mix of dark teff flour to sweet rice flour to Pamela's (no relation!) baking mix as my flour mix.

        5 Replies
        1. re: PamelaD
          jspear Oct 15, 2007 11:15 AM

          Thanks, they had the pamela's at my local grocery and I found a place not too far for the dark teff and sweet rice flour...i'll let you know how they come out....jim

          1. re: PamelaD
            jspear Oct 22, 2007 07:25 AM

            they came out great, thanks for the recommendation.....

            1. re: jspear
              jspear Oct 30, 2007 08:21 AM

              Hey Pamela, although my muffins came out good, they did not have much of a shelf life, very oily (though moist) by dinner the next day. Any suggestions?

              1. re: jspear
                PamelaD Oct 30, 2007 09:13 AM

                I cook low-fat, so I don't use much, if any oil, in my muffins. I just substitute more pumpkin (in the case of pumpkin muffins) for any oil called for. So because of this they tend to get stale quickly... as soon as they are cooled I wrap each individually in plastic or put into a ziplock baggie then freeze them in either a large container or another larger freezer ziplock. This way, I can pull out one or a few at a time. A gentle defrost in the microwave till just barely warm gives a yummy moist muffin!
                Good Luck!
                P

                1. re: PamelaD
                  jspear Oct 31, 2007 05:16 AM

                  Thanks, on the second run I cut the oil in half, I will eliminate it next time...jim

          2. Lunchinabox Oct 22, 2007 10:50 AM

            Not to be a buzz-kill, but please be sure to thoroughly clean your kitchen first before trying to make gluten-free food for a celiac in a normally gluten kitchen. Cross-contamination in the kitchen (of baking equipment, wooden spoons, etc.) is a serious issue for celiacs, and it's very easy to accidentally make them sick unless you thoroughly clean your entire kitchen beforehand and start with new equipment for anything porous that can't be decontaminated first (wood, plastics, cast iron, non-stick pans, etc.). We went through this when my husband was misdiagnosed with celiac disease and we had to go gluten-free for nine months. Ugh!

            1 Reply
            1. re: Lunchinabox
              jspear Oct 30, 2007 08:20 AM

              Got clearance from my Celiac friend who assured me that a cleaned kitchen was OK with things run through the dishwasher as much as possible.

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