Friday, December 10, 2010

Gluten-Free Pastry Flour

I found this one while researching GF recipes online on Karina's Gluten-Free Goddess Blog.  I always find great GF treasures...I found this post extremely helpful during my baking adventures...

GF Pastry Flour Mixture

60g (2 oz) cornstartch (maize cornflour) (try Bob's Red Mill)
3/4 cup non-instant dry milk powder
1 1/2 cups coconut 
120g (4 oz) melted butter

Simply mix and press into a dish.  This isn't exactly pastry, so don't roll it.

To replace the gluten:
If you simply take the gluten out of your baking, you are likely to have disappointing results.  Gluten is the sticky stuff which helps prevent your baked goodies from crumbling.  It also traps pockets of air, improving the texture of your bread, cakes, cookies and biscuits.

Bakers replace it with Xanthan Gum or Guar Gum.  Xanthan Gum is a natural product made from Xanthomonas Campestris.  This microorganism is grown in the lab for its cell coat, which is dried and ground to form xanthan gum.  Xanthan gum is added as a powder to the dry bread ingredients.  1/4 tsp-1tsp is needed for your recipe for every 1 1/2 cups of GF flour.  You can buy Xanthan gum at Whole Foods, Westerly Market, Health Markets, Health Source, Health Smart and other local Specialty Markets and Health food stores.  (The above markets I have mentioned are all in NYC).

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