this post was submitted on 30 Sep 2024
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Gluten Free

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~~GLUTEN~~

Welcome to !glutenfree@lemmy.world

This community is dedicated to gluten free and exists to provide support for individuals with celiac disease, gluten intolerance, gluten allergies, and related conditions.

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converting recipes to healthy gluten free alternatives (lemmy.ml)
submitted 1 month ago by lmemsm@lemmy.ml to c/glutenfree@lemmy.world
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Switched to gluten free for medical reasons. I'm attempting to convert old recipes or find new ones. Not having a lot of luck. Would love to compare notes with others on converting old recipes. Due to food allergies and intolerances, I make a lot of things from scratch. Ingredients like xanthan gum, coconut, almond and 1 to 1 flours are a problem for me. One of the recipes I'm still working on is a decent pie crust. I've tried the Bob's Red Mill recipe for a teff 5 minute pie crust and it's halfway. I've experimented with other flours and flour mixes in place of the teff but can't find anything I really like the taste of. I used to like making a matzo brei occasionally. The gluten free matzos get soggy when mixed with egg. Would like to try to make a homemade matzo from scratch to replace the gluten free option, but so far, the recipes I've tried haven't worked well. Looking for decent gluten free bread machine recipes. So far, I've only found one I like. Working on my own gluten free flour blend and would appreciate any tips and tricks related to flour blends. Would be curious to hear how others converted their favorite recipes. Thanks.

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[–] curbstickle@lemmy.dbzer0.com 2 points 1 month ago (2 children)

So I use a lot of almond flour, but that's safe for me. My wife is more the baker, but its usually a mix of bobs and almond flour, and for each recipe its a bit different.

Also been trying out watermelon seed flour. Its sweeter, so it seems good for cookies and the like. Its higher in protein, but also fat content. It also is a bit more runny than almond flour batter, but works nicely for things like waffles and pancakes I think. Still nailing down getting it fluffy the right way, again mixing in some general purpose bobs flour to find the right mix.

Then you've got your brown and white rice flours. The white rice flour is a bit more neutral in flavor, and like the watermelon flour good for stuff like pancakes. For more of a breading kind of flour, or at least more thickening, the brown rice works.

Not exactly recipes, just some stuff I'm mixing in to try, but I hope this at least helps!

[–] lmemsm@lemmy.ml 2 points 1 month ago (1 children)

The watermelon flour sounds really interesting. Do you make it or is there a good place to buy it? I've used flax and pumpkin seed flour in some recipes, but I just grind gluten free flax or pumpkin seed to make the flour. I use a coffee/nut grinder. If you come up with some recipes using the watermelon seed flour, I hope you'll share them. So far, I've been making apple pancakes just using teff flour. It seems okay. I put a little psyllium husk in to make it more fluffy. Haven't tried the white rice flour. Is it worth purchasing? I have the brown rice and sweet rice flours and figured that would be enough. I've seen several recipes on the Internet for waffles using sweet rice flour or mochi. I've been buying several specialty flours to experiment with but haven't found a lot of recipes I like with them. I have tigernut, chestnut and just bought okara to try. Found out okara doesn't work like soy flour. It has an interesting taste but very crumbly. I haven't been able to find a decent source of soy flour for years. Always on the look out for new and interesting recipes to try.

[–] curbstickle@lemmy.dbzer0.com 1 points 1 month ago

Pre-made for the flour, I'll have to ask my wife about the recipes. I can say that she often uses almond flour, so there may be some more swapping in there for you, but I'll see what recipes she's got saved up