Cooking Gluten-free

After seeing the trailer on the movie Julie & Julia, I thought what a great idea! I do a lot of Gluten free baking. I have good luck and bad luck with some of the recipes that are available. I have also written several recipes by converting some of my favorite recipes into gluten free. So I decided to start this blog so I can share some of my experiences with the recipes I work on. I probably will not be at the blog daily, but when I work on something new, I will write if the recipe worked and if I had to make any changes to the recipe to make it work better. I will also be adding some of my own recipes when I write a new one that tastes good.

I have a couple of favorite cook books right now, The Gluten-Free Gourmet Bakes Bread by Bette Hagman, Gluten-Free Baking Classics by Annalise G. Roberts and my newest favorite 1000 Gluten-Free Recipes by Carol Fenster. What I really like so far about the 1000 Gluten-Free Recipes is that the author does not use as much rice flour, but uses a lot of Sorghum flour. I sometimes get an upset stomach from too much rice flour, so it's great to have some recipes that use Sorghum flour.

One of my favorite recipes so far in the 1000 Gluten-Free Recipes is the White Sandwich Yeast Bread, page 85. I have used the recipe in my bread machine, also used a bread pan and baked in the oven, have made hamburger buns, rising them with boiling water as suggested in the her hamburger buns recipe, page 107, and pizza crusts. The only change I have made in the recipe so far is that instead of 3 eggs whites, I use one whole egg and 1 egg white.

When I am making hamburger buns I usually make 4 buns and 2 small pizza crusts at the same time. I rise them on a large cookie sheet lined with parchment paper. I then use the hamburger buns that evening and freeze the pizza crusts for later use. I freeze the pizza crusts while they are still slightly warm in a plastic bag.