Leaving the flour out of a cheesecake recipe?
I'd like to make this cheesecake recipe in a couple weeks: http://www.epicurious.com/recipes/foo...
It calls for 3 TB of flour. I have several go-to cheesecake recipes, and none of them call for flour. I want to make this for my cooking group, and one of the members will only eat it if it is GF (she'll just avoid the crust, so I'm not worried about that). Can I safely leave the flour out of this recipe?
Thanks for all the suggestions. This is my first time making anything GF, and I had no idea that cornstarch could be used. I was at TJ's this morning - didn't see any GF cookies, so I will check out my grocery store later today and will do a GF crust - I prefer a cookie-based crust to a nut based one, I think. Thanks again!
Yep! I echo that about the crust. If you're going this far, why not go all the way, make her day, and you don't need to tell anyone else, so the normals won't bug out about having their food modified. I've had luck with the GF Trader Joe's gingersnaps (they're cheaper than the ones in the food co-op). And you know what else would work, cheap, for the flour? Mochi flour from the grocery store. The kind in the Asian food section.
You could try adjusting the recipe from:
5 large eggs
2 large egg yolks
4 large eggs
3 large egg yolks
and leave out the flour; or:
blend a pinch of xanthan gum into the sugar before adding it to the other ingredients. That could be risky as the xanthan gum may be repelled by the cream cheese (depending on how much water the cheese contains) but it'd be worth a try.
I sometimes use a rice flour crust for these kinds of recipes intended for my gluten free guests, but the nut crust idea gets my vote too.