, Gloucester, MA

February 20, 2013

Under-bake for most dishes, and other gluten-free recipe tips

By Times Staff
Gloucester Daily Times

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Nearly one in every 100 Americans suffer from celiac disease, a gluten intolerance; chances are, you already know a friend or a family member who adheres to a gluten-free diet.

With just a few tips from Madeleine, a gluten-free baker, you will have the know-how to prepare delicious masterpieces for your gluten-free diner.

Tip 1: Under-bake a gluten-free recipe. Rather than bake a cake until the center is dry, remove a gluten-free cake or cookie a few minutes early. The cake or cookie will then retain some of the moisture from the wet ingredients added to the batter. This will yield soft, moist cakes and prevent the dreaded dry and crumbled pastry. “Without the gluten, it can make the recipe very crumbly,” says Madeleine.

Tip 2: Read labels closely and know what they mean. When reading labels, be 100 percent sure you are purchasing gluten-free items for baking. Says Madeleine, “When you are looking at products that say ‘wheat free,’ this does not mean they are necessarily gluten-free. This is because gluten can come in multiple different flours, not just wheat flour.”

Tip 3: Select the right gluten-free flour for your recipe. Some gluten-free flours — such as garbanzo and quinoa flours — contain powerful flavors. These flours are strong and should be incorporated in recipes that feature strong flavor profiles. Chocolate, for example, is an ingredient that can stand up to these flours. For recipes that feature light flavor profiles, such as lemon, it is better to use a more neutral gluten-free flour. These neutral flours include rice flour and tapioca starch, which will allow the delicate and subtle flavors of a recipe to shine through more prominently.

If you are looking for more gluten-free tips or for more gluten-free recipes, be sure to explore our gluten-free video-recipes online. From desserts to main dishes, you’ll find all you need for delightful gluten-free dining.