Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
Articles on gluten-free ingredients such as sugar substitutes, replacements, warnings on cross-contamination, gluten free flour, ways of saving money and more.
As of this writing, the following brands of gluten free vodka are derived from gluten-free ingredients. This is in compliance with the TTB’s 2014 Interim Ruling on Gluten Free Labeling of Wine, Beer and Distilled Spirits. The sources of the below information include the brands’ dewebsite and/or wikipedia. Continue reading “Brands of Gluten Free Vodka and Their Derivatives”
Awhile back a Facebook follower provided a link to a gluten free yeast free bread that she purchases online that she adores. I checked it out and found that it contained “cultured brown rice flour”. I used their contact form to ask a question about it, but they never responded. After doing some research online I stumbled upon this Facebook post [page no longer available] made by Natural Food Works (note that they are in competition with Canyon Bakehouse). It stated that the “cultured brown rice flour” that Canyon Bakehouse uses they also tried and said it smelled like latex paint. They ended up throwing a batch of bread dough out. Continue reading “What is Cultured Brown Rice Flour?”
I was so pleased with the results of my most recent experimentation on a gluten free multigrain bread recipe. The texture is soft enough for sandwiches and toasts easily, as well. It is also gum-free. Enjoy! Continue reading “Multigrain Gluten Free Gum Free Bread Recipe and an Education”
If you are on a gluten-free diet, note that usually soy sauce that is not labeled gluten-free contains wheat. In some countries outside the United States, it may contain barley. While there are gluten-free brands of soy sauce on the market, including tamari sauce, you should know what to expect if you accidentally ingest some glutenous soy sauce. Continue reading “How Harmful is Soy Sauce on a Gluten Free Diet?”
Creme fraiche, pronounced “crem fresh,” meaning “fresh cream,” is a soured cream containing 30-45% butter fat. To provide you with a comparison, heavy whipping cream contains at least 36% butterfat. It is predominently used in France, but is finally manufactured in the United States (U.S.). It is found in specialty stores, however, it is still very difficult to find in the U.S. I have seen a few recipes online for a creme fraiche substitute, but you have to wait overnight or several hours for it to sour using buttermilk or yogurt, but I do not feel good about leaving dairy out overnight. Continue reading “Creme Fraiche Substitute (Naturally Gluten Free)”
If you are looking for the best extra virgin olive oil, at the best price, Costco’s Kirkland Signature brand is for you. Because most of us use so much oil in our gluten free baking, it is important to obtain the healthiest oil for you, yet at a reasonable price. Years ago I read that cold pressed olive oil is the healthies, but I just didn’t have enough information. Below is the result of my research. I hope you benefit from it. Continue reading “Best Extra Virgin Olive Oil”
We’ve all been there before – you cook or bake something using rice flour and you taste that grittiness found in regular rice flour. It happens with white and brown rice flour. While superfine rice flour does not have that grittiness due its fine texture, not everyone has access to it. I purchase mine online through Authentic Foods. Continue reading “How to Prevent Gritty Rice Flour”
I was performing some research for an upcoming recipe and looking at one of the ingredients in hoisin sauce I found that it is usually made with sweet potatoes. Asian cooks like to use sweet potato starch in cooking. They often dredge meat in this starch. I decided to use some other starch instead, because potato starch wouldn’t work out well in this recipe, as it thins easily when reheated. I decided to use tapioca starch.
Continue reading “Sweet Potato Starch in Gluten Free Recipes”
If you are new to the gluten free diet, this long gluten free flour list may be overwhelming, however, it is nice to know what your choices are. If you are a veteran to gluten-free baking, then you may be interested in knowing about a few unique and newer gluten free flours on the market. I also include a few of the different names for some of them. A couple that I left out are quinoa and sweet rice flour. If you may find the entire list along with many gluten free ingredients on my Gluten Free Product List. I hope you find this video helpful.
~ Carla
Gluten Free Flour List – Sick of the Same Ones?
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I will soon be working on creating a recipe using Rudi’s Original gluten free bread ingredients, or as close as I can find. Rudi’s original is their white bread that is soft an fluffy, much like the white bread we are used to eating with gluten. I am not sure how long this recipe will take to perfect, but I am very intrigued by Rudi’s Gluten Free Original Bread ingredients. Not only is their list of ingredients posted on their website, but they are easy to understand; two of which I knew nothing about, and the other was extremely hard to find, but I did find it! Continue reading “Rudi’s Gluten Free Original Bread Ingredients: What you may not know”