Gluten-Free Living: Cooking Tips (2024)

FAQs

Gluten-Free Living: Cooking Tips? ›

Eggs can replace many of the functions that gluten provides, such as binding, enhancing texture and helping set the structure of the final product. Besides eggs, which are protein-based, two starch-based products often used to bind and thicken gluten-free baked products are guar gum and xanthan gum.

Eggs can replace many of the functions that gluten provides, such as binding, enhancing texture and helping set the structure of the final product. Besides eggs, which are protein-based, two starch-based products often used to bind and thicken gluten-free baked products are guar gum and xanthan gum.

If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.

You can only hope to remove that sticky stuff completely by a good, hard cleaning! Bleach does not kill gluten. It has to be physically removed. Gluten is a protein.

Once you've added the pasta to the pot of boiling water, stir every 30 seconds for the first five minutes of cooking to move the olive oil around and keep the pasta loose. Gluten-free pasta requires more stirring in the initial cooking stage than regular pasta so that it doesn't (surprise!) stick together.

You do not need to replace ovens, knives, or stainless-steel pots and pans. Thoroughly clean shared tools before using. If you do use the same tools for cutting, mixing, serving, and cooking gluten-free and non-gluten-free foods, be sure to clean them before each use.

Why are many doctors against a gluten-free diet? ›

Keep in mind that some processed gluten-free foods contain high amounts of unhealthy ingredients such as sodium, sugar and fat. Consuming these foods can lead to weight gain, blood sugar swings, high blood pressure and other problems. So, a gluten-free label doesn't necessarily make a food healthy.

Several over-the-counter supplements contain enzymes called "glutenases," which may help break down gluten more quickly. Some studies show that these digestive enzymes may help improve gluten intolerance symptoms.

In general, avoid the following foods if you have celiac disease: Cereals, breads, or other grain products that include wheat, rye, barley, or oats. This includes white or whole-wheat flour (including cookies, crackers, cakes, and most other baked goods), semolina, couscous, bread crumbs, most pastas, and malt.

It's common to feel constantly hungry during your first several weeks without gluten. You may want to eat all the time. Your body hasn't been able to absorb food properly for a while. So once it can, it'll try to make up for the deficit.

There's no cure for gluten intolerance. But most people find relief from symptoms by following a gluten-free diet. You should work with your healthcare provider and a dietitian to plan your diet. You can also ask your healthcare provider about adding probiotics to your diet.

Adjust baking times and temperatures: Gluten-free baked goods may require different baking times and temperatures than their gluten-containing counterparts. Set your timer for 5 minutes less than you would for a gluten-containing item or recipe from legacy cookbooks.

Rice flour, potato starch, and tapioca starch are among some of the most commonly-used ingredients. That said, the selection varies widely from one company to the next and so these blends cannot be used interchangeably without varying results.

Gluten-free doughs are much less cohesive and elastic than wheat dough. They are extremely smooth, too sticky, less pasty, and difficult to handle. According to Houben et al. (2012) most gluten-free doughs have higher water content and have a more fluid-like structure comparable to the batter of a cake.