tumblr_m6ssrb7NkZ1qamj2uo1_400Make your own, gluten-free Worcester Sauce

Have you ever wanted to make a recipe only to find out you need Worcester sauce, which, as everybody knows, contains gluten? Well, here is an easy recipe for gluten-free Worcester sauce you can make in you kitchen and keep refrigerated for at least one month. (The vinegar helps keep it fresh)
ingredients
* 1/2 cup apple cider vinegar
* 2 tablespoons tamari soy sauce (this is just made with soy, no wheat)
* 2 tablespoons water
* 1 tablespoon molasses
* 1/4 teaspoon ground ginger
* 1/4 teaspoon dry mustard
* 1/4 teaspoon onion powder
* 1/4 teaspoon garlic powder
* 1/8 teaspoon cinnamon
* 1/8 teaspoon pepper
preparation
Place all ingredients in a medium saucepan and stir thoroughly.
Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
Store in the refrigerator.
Makes about 3/4 cup.
Shake well before using.

 

Gluten-Free All-Purpose Baking Flour MixFlour and milk

8 cups of rice flour

2 cups potato starch

1 cup tapioca starch

Xanthan gum This is the glue that binds your baked goods much like gluten does in regular flour, but do not add this to your pre-mix. When baking, you then need to add 1 tsp. of xanthan gum for every 2 cups of flour in your recipe.

Mix well and keep in a glass covered jar.

This flour works best for baking. I have tried it in muffins, pancakes, cookies and waffles, and it works beautifully. You can pretty much use it as a substitute for regular flour in just about all baking recipes.

 

As a thickening agent in sauces, use cornstarch. thMany chefs prefer cornstarch because it thickens transparently rather than opaquely. It won’t change the color of whatever you are cooking. Generally use half the amount of cornstarch than flour and stir the starch in two tablespoons of cool liquid, shake vigorously until all the starch is blended, then add to your recipe. (For best results, use part of the liquid the recipe asks for)

 

71+0P9KY-VL__SL1500_As a thickening agent in fruit sauces or fillings, use tapioca flour.  Because tapioca flour thickens much more than regular wheat flour or even cornstarch, use only 3 tbsp. of tapioca for every 1/4 cup of flour recipe asks for. You can use any tapioca,  though instant or fine starch powder will work best.

 

 

Homemade recipe for gluten-free Bisquick substitute
Betty_Crocker_Bisquick_ENWill give you 6 cups, which you can store in the refrigerator or freezer until you use it.

Ingredients

2 1/2 cups rice flour (white, brown, or a mixture of both)
1 2/3 cups potato starch
3 teaspoons baking powder
2 1/2 teaspoons salt
2 tablespoons sugar
1/2 cup dry buttermilk (powder)
3 tablespoons egg substitute
3/4 cup shortening, plus
3 tablespoons shortening

Directions:

1 Mix together all dry ingredients in a bowl.
2 Cut in the shortening until the mixture looks like coarse meal.

2 Responses to Ingredient Substitutions

  • Mikae says:

    Hi,I am LOVING your website!! I was digenosad with Celiac a year ago and have been having fun converting all of my favorite baked goods to GF baked goods. I have been craving lemon poppy seed anything, so I was super excited to find this recipe! I just finished baking it and was super disappointed that it didn’t work out for me. The bread just wouldn’t bake through. After over an hour in the oven, (the edges were getting waaay too brown), I finally pulled it. The outer edges were great but the inside was really gummy. Do you have any ideas of where I went wrong? I must confess before I end this that I used potato flour instead of potato starch, could that have been the sole issue? Or could I have over-mixed? I really want to eat this bread!! Thanks again for such a wonderful website!

    • admin says:

      HI Mikae,
      I’m so sorry you had bad luck with the bread recipe. I must admit I had to try it about four times before I got the knack of it. I doubt over mixing could be an issue. However, gluten-free breads in general tend to easily get gummy on the inside. That’s why the slow bake is important. Perhaps try to make your bread mix less wet, and lower the baking temperature by 25 degrees. I’m surprised the edges were getting dark because it is usually so difficult to get rice based breads to get a nice color. They tend to stay too white. What size bread ban are you using? You can bake this bread on a cookie sheet in the shape of a baguette. (it’s really difficult to get it in a nice baguette shape, so don’t worry if it’s a bit lumpy.) One important tip. You must let the bread cool down completely. That helps get rid of that gummy texture. I just tried another bread that I LOVE. My camera cable to download is hiding somewhere in the house and the minute I find it, I’ll download the pictures. You might have way better results with the new recipe. I’ll post it without the picture for now. Let me know how you make out. -D

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