Successful Gluten-Free Baking

1. Successful Gluten-Free Baking Sarah Parker Special Diets Consulting The Allergy & Gluten-Free Show ’08 Stand 102

2. Overview • Introduction to Special Diets Consulting • Challenges of baking gluten-free • Tips, best recipes, best products • Bread • Cakes • Pastries • Biscuits • The gluten-free store-cupboard

3. Special Diets Consulting Features monthly recipes and product reviews Offers advice on ingredient substitution Recommends best free-from products Supports the following free-from diets: A free website that supports people with food allergies and intolerances www.specialdietsconsulting.co.uk

4. Special Diets Consulting • Special diets cookery training courses • Aimed at: • food allergics/ intolerants • trainee chefs • practitioners • hoteliers • Courses are run at local cookery schools

5. Courses Available • Gluten-Free Bread making • Quick and easy free-from lunches • Gluten-free cakes and pastries • Gluten & Dairy-Free Christmas Baking • Practitioners course; Catering for Special Diets • Best ingredients, products & recipes – lecture, demo & tastings

6. Challenges of Baking Gluten-Free Gluten provides body & structure to cakes Cakes can be overly light Large cakes can collapse GF flours do not absorb liquid readily Bread can be dry Cakes & Biscuits can be dry Cakes go stale quickly Gluten provides strength in bread dough Bread doesn’t rise well Crumb is not soft Gluten helps to bind pastry & biscuit dough Biscuits are crumbly Pastry difficult to handle Pastry is crumbly

7. Tips for Baking Gluten Free Bread Bread is dry Bread doesn’t rise well Crumb is not soft Milk powder Ground almonds Rice bran Gram flour Cornmeal Milk Tepid water` Kneading not required – since no gluten to stretch Extra yeast Egg whites Gelatine Xanthum gum More yeast Baking powder Use baking powder/ bicarbonate of soda to get rise I recommend the Panasonic SD-253 • Add absorbent ingredients • Add more liquid • Use mixer to combine ingredients • Add extra ingredients to add strength • Add more raising agents • Bake a soda-bread/corn-bread for yeast-free alternative • For bread machines - follow machine (not packet) instructions

8. Sample Bread Recipes

9. Best GF Bread To Buy

11. Best Prescription GF Bread

13. Tips for Baking GF Cakes Cakes can be dry Cake can be overly light Cakes can collapse Cakes go stale quickly Ground almonds Dried fruit Soya flour Cornmeal Milk Fruit juice Lemon or lime syrup Brandy or fruit liqueur More eggs Xanthum gum • Add absorbent ingredients • Add more liquid • Drizzle or feed cakes once baked • Add extra ingredients to add strength • Top with buttercream to counteract any dryness • Bake, cool, slice & freeze

14. Sample Cake Recipes

15. Best GF Cakes To Buy

17. Tips for Baking GF Biscuits Biscuits can be dry Biscuits can be crumbly Biscuits lack crunch Quinoa/millet flakes Chopped nuts Brown and/or Granulated sugar Eggs Xanthum gum Ground nuts Eggs Syrups Fruit puree Ground nuts Desiccated coconut Buckwheat flour • Add absorbent ingredients • Leave biscuit dough to rest • Add gooey ingredients to aid binding • Add extra ingredients to add strength • Add crunchy ingredients

18. Sample Biscuit Recipes

19. Best GF Biscuits To Buy

21. Tips for Baking Gluten Free Pastry Pastry is difficult to handle Pastry is dry & crumbly Soya, Potato Tapioca flour Cold water Will allow wet ingredients to be absorbed Do not add flour Pastry will not harden • Add absorbent ingredients • Add more liquid • Leave dough to rest • Add eggs to aid binding • Roll out between 2 sheets of clingfilm • Don’t be afraid to press pastry into the tin

22. Sample Pastry Recipes

23. Best GF Pastry To Buy

24. The GF Storecupboard

25. Successful Gluten-Free Baking Sarah Parker Special Diets Consulting The Allergy & Gluten-Free Show ’08 Stand 102