Recipe FAQs

Recipe Revisions:

 

It has come to my attention there is a print error in my book.  As it is printed, my Pumpkin Pie recipe (page 141) calls for 1 ½ cups of rice milk.  THIS IS NOT CORRECT.  The recipe’s ingredient list should read this way:

3 tbsp Ener-G Egg replacer, whisked with ½ cup warm water
2 cups steamed pumpkin, mashed
1 cup soy milk, OR ½ cup rice milk whisked with 1 tsp potato starch
½ cup granulated sugar
½ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp kosher salt

I apologize for this error, and am I working to correct this in future print.  Please make a note of this if you make this fabulous pie.

FAQs:

Can I substitute wheat flour in any of your recipes?  

My son is anaphylactic to wheat, so I worked hard to create dishes that do NOT use wheat at all, and I have not tested any of these recipes with wheat flour.  However, I have had several people successfully substitute wheat flour with the following formula:

If a recipe calls for several cups of mixed flours/starches and xanthan gum, you can substitute equal amounts of all purpose wheat flour for every cup of other flour/starch the recipe calls for, and OMIT the xanthan gum.  For example, the Sugar Cookie recipe calls for ½ cup potato starch, ½ cup tapioca flour, 1 cup rice flour, and ½ tsp xanthan gum.  Simply use 2 cups of all purpose wheat flour and omit the xanthan gum.

Can you recommend a good Gluten Free flour?

Yes!  You can now use my own gluten free flour blend.  Here’s the link.  http://www.allergyfreemom.com/my-all-purpose-flour/

Do I really need Xanthan gum?  You call for such a trivial amount in some recipes, and it’s so expensive.

Yes, yes, yes.  You need it.  Store it in the refrigerator for longer shelf life.  It will last a long time, and it is worth the money spent.  The recipes will not turn out well without it.

My Sandwich Bread has a big hole in the middle!

This happens if large air pockets form from the yeast, during the rising phase.  After your dough rises, you should gently tap the pan on the counter to “burp” the loaf just before baking.  This will greatly minimize the risk of this happening.  Most bread machines already have this feature, but if you are baking your loaf in the oven, you will need to keep this in mind.  It’s rare that this happens, but it does happen every now and then, and that’s why.

What’s the difference between all purpose flour and self-rising flour?  Are they not the same?

No.  Self-rising flour contains leavening ingredients such as sodium bicarbonate, etc.  All purpose flour does not.  Therefore, when using an all purpose flour, you’ll need to add baking soda and/or baking powder.  With self-rising flour, you will not need to add additional leavening.    I have not seen a gluten free flour that is self-rising to date.

I’m allergic to corn.  Do you recommend another flour, instead of corn meal?

I have found that in most recipes, millet flour will work in place of corn meal.  Not all recipes will work this way, but millet is probably the most similar gluten free flour to corn meal.

On that note, you can also substitute guar gum for xanthan gum.  With guar gum, you may find you need slightly less per recipe than xanthan.

You can also substitute corn starch for tapioca or potato starch.  Tapioca works best as a substitute if you are using it in a sauce or gravy, and potato starch works better in baked goods.  Use equal amounts of both for the corn starch.  You may need to adjust the liquids just a tad in your baked goods.

I hate sifting flours.  Isn’t there an easier way?

Yes.  Just whisk the flours together in a large mixing bowl with a good quality wire whisk.  Just be sure to smooth out any lumps!

Can I substitue table salt or sea salt instead of Kosher salt?

Yes.  Kosher salt is coarser, so use slightly less table salt than Kosher.

 

Didn’t see your question?  Ask away here!  I’ll do my best to answer.