Make 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)
* 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
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 Mix
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. Many 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)
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
Will give you 6 cups, which you can store in the refrigerator or freezer until you use it.
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
1 Mix together all dry ingredients in a bowl.
2 Cut in the shortening until the mixture looks like coarse meal.