Finally, a rice free gluten free all-purpose flour! Use Carla’s sorghum flour blend in place of other gluten free flour blends, weight for weight or as listed for cup for cup. This blend is ideal for cakes, cupcakes, pancakes, and more. However, just by adjusting the gum amount, you can make bread and even crunchy cookies.Continue reading “Carla’s Sorghum Flour Blend (Free of Rice, Oats & Tapioca)”
Sometimes, naturally gluten free is the way to go. This easy no-bake gluten free summertime dessert is just that, easy. Plus, it is a no-bake recipe! Also, learn whether or not espresso is gluten free and how to turn this dessert into an adult dessert using homemade or store-bought liqueurs.Continue reading “No-Bake Gluten Free Summertime Dessert: Affogato”
Imagine chicken marsala. Now, imagine that same wonderful sauce over flavorful gluten free turkey meatballs. The Parmesan cheese is a powerhouse in the gluten free turkey meatballs recipe and helps develop a wonderful Italian combination with the marsala sauce. Serve over pasta, rice, or polenta. They even make a great subway sandwich.Continue reading “Gluten Free Turkey Meatballs with Marsala Wine Sauce”
When visiting our friends in Arizona, they served a delicious gluten free chicken corn chowder that they found at Safeway, a local grocery store. As soon as I got home, I created a copycat recipe. It is just as delicious, too. Serve as a side dish or main dish with garlic bread, a salad, or both. Use cream, or full-fat coconut milk if you’re dairy-free. Enjoy!Continue reading “Gluten Free Chicken Corn Chowder (Safeway Copycat) Dairy-Free Option”
Let’s face it, gluten free fried chicken is wonderful any time of the year, but is surely a big hit during the summer, when no one is really interested in heating up the oven/kitchen. This particular recipe is extremely flavorful and fairly easy to make. Included, is a dairy-free alternative to buttermilk. Enjoy!Continue reading “Gluten Free Fried Chicken Using Corn Flakes with a Quick Brine”
Previously, the most success I have had making gluten free biscuits is by adding egg, like in my Fluffy Gluten Free Biscuits Recipe. Today, I developed this gluten free yeast biscuits recipe that turned out just as good. A matter of fact, this recipe has those amazing, sought-after layers we all aspire to. In addition, this recipe does not call for butter but shortening (I use organic), which makes them a little crisp on the bottom and edges. They were extremely tasty and my gluten-eating husband agrees.Continue reading “Gluten Free Yeast Biscuits (Egg-Free)”
Perfect for St. Patrick’s Day…
Are you looking for a gluten free cookie recipe that everyone will enjoy? You’ve found them. They have received rave reviews by my husband’s coworkers during their annual holiday cookie swap. While the photo in this recipe shows gluten free sandwich cookies filled with white chocolate ganache and mint jelly, you can fill them with your favorites. Try another flavored jelly or milk chocolate ganache and nutter butter peanut butter filling.Continue reading “Gluten Free Sandwich Cookies – Perfect for St. Patrick’s Day and More!”
You always want to use the same weight of the original flour when substituting with another gluten free flour. See my Gluten Free Weight Conversions Chart.
However, if you are substituting by the use of measuring cups, the approximate substitution would go as follows:Read more: Gluten Free Oat Flour Substitute – Sorghum Flour Substitute
Using the above linked chart, 112 g of sorghum flour is equal to 1 cup. So, 75 g sorghum flour = 2/3 cup. And 95g oat flour = 1 cup. So, 3/4 cup would weigh 71 g. You see, they are very close in weight. Therefore, if you wish to substitute sorghum flour for oat flour or vice versa, you can just use equal weights or the above formula for cup measurements.
Thus far, I have only tested this theory in bread. However, I have tested other ingredients using the same weight of ingredients that were used in a traditional recipe and it worked it out extremely well. Of course, you need to begin with a good recipe and the correct ratio of starches, flours, gums, or gum alternative.
Hopefully you can use this tip in your gluten free baking. Let me know how it goes by commenting below.
Find more useful Gluten Free Substitutions.
Often times, going gluten free isn’t enough. If you’ve decided to try or are already on a dairy free, you’ll many substitutes for dairy items. Let’s get started by addressing a dairy free substitute for butter!Read more: Dairy Free Substitute for Butter (Gluten Free)
Butter is usually the hardest dairy item to substitute. Let’s look at what butter is made: 80% fat + 20% water.
Coconut Oil or Refined Coconut Oil
I have tried using 80% refined organic coconut oil (refined doesn’t have any coconut flavor) plus 20% water and it came pit awfully close, but just did not quite contain enough fat. So, when using refined or regular coconut oil, try using 80% + 20% full-fat coconut milk or 90% coconut oil + 10% water.
My favorite substitute for butter or coconut oil using the above formula is palm oil made by either Essential Depot or Okanarur. I first began using palm oil in gluten free vegan cookies for a recipe development client and they all turned out amazing! He thought so as well.
Let me know how it goes by commenting below.Continue reading “Dairy Free Substitute for Butter (Gluten Free)”
Not only is this gluten free zebra cake a show-stopper, it is the best gluten free cake I have ever made! While the zebra stripes are a little extra work, it is well worth it in the end. And the frosting is the best chocolate frosting I have ever had. It’s so good that my husband has requested this cake for his birthday instead of his usual pineapple upside down cake.Continue reading “Gluten Free Zebra Cake Recipe and Video”