It’s Celiac Awareness Month and I am thrilled to share the secrets of how to make the best flour to use interchangeably with wheat flour…..because after all, everyone should be able to make their family’s favorite baked goods passed on from generation to generation even if they cannot eat gluten!

Celiacs and those with Gluten Intolerance are very lucky!  All of mother nature’s goodies are already Gluten-free! We can eat fruits, vegetable, meats, poultry, eggs, dairy, fish and legumes. What we cannot tolerate is wheat, barley, rye, triticale and oats. Ok, so cross-contamination is a problem when buying from a kitchen that also bakes with gluten, but if you make it on your own, you can control all of this.

So really desserts and breads are the culprit. Breads are in a category of their own. For today, we leave this topic. Afterall, I cannot give away all my secrets! Let’s concentrate on the tasty baked goods we drool over but think we cannot have. The amazing recipes you used to make, but feel you can no longer have because they are filled with gluten!

So I asked my facebook community to send me their go-to recipes or family recipes that they wanted to make but couldn’t because they failed when made gluten-free. I re-worked  3 of them……and it was super easy!

I chose the Maraschino Cherry Cake submitted by Kim McEwen, a recipe her grandmother used to make. Anne Audet submitted the Rhubarb Lunar Cake which she had trouble to get same results, and Bob McCabe submitted Koulourakia, a Greek cookie that his wife makes.

I have posted all of the recipes on my site.

Here they are:

Maraschino Cherry Cake

Rhubarb Lunar Cake

Koulourakia Cookies

So what is the difference in the recipes you ask? Well, here are 3 things you need to do. You can do this with your own recipes:

  1. All wheat flour has been replaced with All Purpose Gluten-free flour. This blend can be used cup for cup.  You can make it on your own or buy it from Delicious Without Gluten. I have given out the recipe, so really its up to you! It is a versatile blend that has little flavor and will absorb whatever flavors you add to it. Rice is a heavy flour with neutral taste. Potato flour is also heavy but adds moisture. Tapioca starch, made from the root of the cassava plant has a chew factor and potato starch helps to lighten the mixture up. Xanthan gum is what holds it together. Together they can replace your cakes and cookie recipes.
  2. Since all of these gluten-free flours are bland in taste, we need to add more flavor. Wheat has flavor, but rice, potato and tapioca are all pretty tasteless. Adding juice instead of water, and adding extra vanilla or other extracts can really help. Turn up the volume!!!
  3. Add extra baking powder or baking soda to recipes in order to lift the heavy flours.
  4. Add more liquid. If we add extra vanilla or orange juice, we may not have to add too much water. However, if the batter seems too gooey or dry, we will need to add extra water. We are talking one tablespoons at a time. Maybe not a science, but with experience, you can get a feel.

I hope these tips and tricks help you in converting your own home family recipes. Give it a try!

Watch Miriam talk about the these points on Breakfast Television!