Betty Crocker Gluten-Free Baking Read online




  Copyright © 2015 by General Mills, Minneapolis, Minnesota. All rights reserved.

  For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

  www. hmhco.com

  Library of Congress Cataloging-in-Publication Data

  Crocker, Betty.

  Betty Crocker gluten-free baking.

  pages cm

  Includes index.

  ISBN 978-0-544-57920-0 (trade paper); 978-0-544-57789-3 (ebk)

  1. Gluten-free diet—Recipes 2. Baking.

  RM237.86.C76 2015

  641.81'5—dc23

  2014045227

  Cover photo: Lemon–Poppy Seed Muffins

  v1.0915

  General Mills

  Creative Content and Publishing Director: Elizabeth Nientimp

  Food Content Marketing Manager: Heather Reid Liebo

  Senior Editor: Grace Wells

  Editor: Lori Fox

  Food Editors: Marcia Brinkley, Mary Kaye Sahli

  Kitchen Manager: Ann Stuart

  Recipe Development and Testing: Betty Crocker Kitchens

  Photography: General Mills Photography Studios and Image Library

  Houghton Mifflin Harcourt

  Publisher: Natalie Chapman

  Editorial Director: Cindy Kitchel

  Executive Editor: Anne Ficklen

  Editorial Associate: Molly Aronica

  Managing Editor: Marina Padakis

  Production Editor: Jamie Selzer

  Cover Design: Tai Blanche

  Interior Design: Tai Blanche

  Production Coordinator: Kimberly Kiefer

  Ebook Design and Production: Rebecca Springer

  Dear Friends,

  If you are looking for a gluten-free collection of absolutely delicious sweet and savory baked recipes, it’s here. With over 200 delicious recipes to choose from, this book is ideal whether you are eating gluten free by choice or necessity. There is everything from a wonderful collection of warm-from-the-oven baked breads and sweet treats such as cookies, apple pie and birthday cake to hearty homemade dinner ideas like pot pie and pizza.

  Plus, in Gluten-Free Baking, look for a bounty of helpful information including baking tips, a gluten-free pantry and how to shop gluten free. Throughout the book there are mini features to help you cook gluten free too, including a special feature called “Learn with Betty” that you will enjoy.

  But the best part of the book is the baking, so get that oven heating and those mixing bowls ready. Our collection is a blend of scratch recipes and those that start with the convenience of a gluten-free mix. We’ve even created a scratch Flour Blend without xanthan or guar gum so it can be customized in almost any baked goods recipe.

  Browse through the book for favorite recipes that can now be made without gluten. Cookies and bars, including all-time favorites like Chocolate Chip Cookies, and new ideas too, such as Salted Caramel Brownies, are a sweet dream away. So are cupcakes, layer cakes and sheet cakes for everyday and special occasions. Look for a delightful selection of breads, pies and other desserts too.

  Finally, what could be better than satisfying dinnertime hunger pangs with comfort food? Pot pie, casseroles and pizza fill out the menu choices for a hungry few or more. Our goal for this book was simple—provide the best baked recipes possible for gluten-free eating.

  Ready, Set, Bake—Enjoy!

  Contents

  Gluten-Free at a Glance

  Quick Breads

  Yeast Breads

  Cookies & Bars

  Cupcakes & Cakes

  Pies, Crisps & Cobblers

  Pizza, Pot Pies & More

  Metric Conversion Guide

  Index

  Gluten-Free at a Glance

  What Is Gluten?

  Gluten is a protein naturally found in certain grains like wheat, barley, rye and some oats. Therefore, any foods that are made with these grains also contain gluten—that includes foods like bagels, breads, cakes, cereals, cookies, crackers, pasta, pizza and more.

  About 3 million Americans suffer from the immune reaction called celiac disease or celiac sprue. Triggered by eating gluten, the disease affects the digestive process of the small intestine and produces many symptoms that can vary greatly. If you have celiac disease, following a gluten-free diet is absolutely necessary.

  Non-celiac gluten sensitivity causes many people to avoid eating foods that contain gluten. This sensitivity is the name used to describe someone who tests negative for celiac disease, but whose symptoms subside when gluten is eliminated from their diet.

  Others eliminate gluten by choice, having determined they feel better overall without gluten in their diets or that they feel it fits into their nutritional and lifestyle goals.

  Knowing when foods are naturally gluten free plus knowing what to look for when reading labels are key to starting a gluten-free lifestyle.

  The best thing is that the world of gluten-free possibilities has expanded greatly! On grocery store shelves, at online sources and in bakeries, restaurants and of course cookbooks, you don’t have to look far to find ingredients, foods and recipes to fuel a gluten-free diet. Continue reading to discover helpful information about gluten-free baking.

  Gluten-Free Shopping

  Navigating the grocery store aisles for gluten-free ingredients has become easier than ever with all of the new ingredients and products that are available. Staying gluten-free is all about making the right choices, so don’t rush through the store. Take the time to do a little research before shopping and become an avid label reader. Before grabbing that grocery cart, here are some tips to help make your shopping trip a success:

  Read Labels: The best way to know if a product is gluten free is to read the ingredient listing on the label. To determine if it contains gluten, there are four key words to look for: wheat, barley, rye and oats. Also look for ingredients that are made from these ingredients. See our list for foods to avoid.

  Check product labels on every shopping trip since products and their ingredients can change over time. If you’re unsure about the gluten-free status of a product, call the producer’s 800 number or visit their website. Many products also are labeled “gluten-free” on the front of the package, making it easy to see at a glance.

  Bring Your Cell Phone: Embrace technology! Your cell phone can be a handy tool in case you need to call the 800 number on a product to verify whether or not a product is truly gluten free.

  Grains, Flours and Starches: These days an assortment of gluten-free grains, flours and starches exists in stores and online. Look for whole-grain varieties and those that are enriched to take advantage of the vitamins, minerals and fiber they contain.

  Don’t buy these items from bulk bins where cross-contamination from non-gluten bins can easily occur. It would be very easy for someone to use the same scoop for wheat-based items and then leave it in a gluten-free bin. Check out “The Gluten-Free Baker’s Pantry” for a list and descriptions of grains, flours, starches and gums.

  Gums: Xanthan gum and guar gum are usually located near the gluten-free baking ingredients. Several brands are available. For the baked goods recipes we created needing a gum, we used xanthan gum. In these recipes, we found varying results depending on the brand we used. Some brands yielded flatter cookies with more spread, flatter breads and flatter sweet rolls. Experiment with different brands to determine which you prefer.


  Specialty and Co-op Stores: Ethnic markets, co-ops and other specialty stores are great sources for gluten-free ingredients. Items like rice paper wrappers, rice noodles and buckwheat or soba noodles can be found in these locations.

  Online Buying: If the stores in your area don’t stock many gluten-free ingredients, order them online. Check out websites such as www.bobsredmill.com/gluten-free/ and www.amazon.com/glutenfree.

  Bringing It All Home: Now that you have all of your gluten-free ingredients and foods at home, create “gluten-safe” kitchen practices. Designate one or more shelves just for these items, and consider using the upper shelves so gluten-containing food particles don’t fall down on the shelves. Place ingredients in sealed containers and use color-coding or label them.

  Separate Cooking Areas: Keep separate cutting boards and food preparation locations. You might even want to invest in a separate toaster for gluten-free toasting because even crumbs in a shared toaster could trigger symptoms. Once you get going with living gluten free, you will find your stride and everything will become easier and second nature.

  The Gluten-Free Baker’s Pantry

  Flours

  Gluten-free flours are an important ingredient in gluten-free baking, and there are many nonwheat varieties available to explore and experiment with in your kitchen. Look for them in large supermarkets, co-ops, natural food stores and online. Store them in the refrigerator or freezer unless otherwise noted.

  Almond Meal/Flour: Made from blanched (without their skins) or unblanched whole almonds (with their skins). The unblanched type may be labeled as “natural.” Most brands are finely ground. It is slightly sweet and nutty and has a coarse texture.

  Buckwheat Flour: This isn’t actually a type of wheat, but rather an herb with a strong earthy flavor. It’s the key ingredient in buckwheat crepes, also known as Russian blini, and soba noodles. It is also common in pancakes. Due to the assertive flavor, most recipes combine it with another flour.

  Fava Bean Flour: Made from skinned ground fava beans, this flour has a bean flavor and its own distinctive fava flavor. Not often used alone for baking, it’s often combined with garbanzo bean flour.

  Garbanzo Bean Flour: Also called chickpea, cici, besan or gram flour, it is made from ground dried garbanzo beans. Many Middle Eastern, Indian and Italian dishes use this flour. Like all bean flours, it tastes like the bean and so works best in savory dishes or sweet recipes that are based on chocolate, pumpkin or sweet potato.

  Garbanzo and Fava Flour: A blend of garbanzo bean and fava flour, this blend is often preferred for baking when bean flours are used.

  Oat Flour: Made from finely ground gluten-free whole-grain oats, oat flour has the same mild sweet flavor of oats and is a good addition for breads. Smaller amounts are great in cookies. See “Make Your Own Nut or Coconut Flour”.

  Potato Flour or Pure Potato Flour: Do not confuse this with potato starch or products labeled “pure potato starch flour,” which are manufactured differently and have different baking properties (see Potato Starch). Potato flour is made from ground dehydrated whole potatoes and lends a definite potato flavor and moistness to baked goods.

  Rice Flour, Brown: Finely ground brown rice, this flour has a mild nutty flavor and somewhat sandy texture.

  Rice Flour, White: Finely ground white rice, this flour has a mild flavor and a somewhat sandy texture. It adds a delicate sponginess to baked goods.

  Sorghum Flour, Sweet White: An ancient cereal grain originating in Africa, sorghum is the third largest food grain in the world. Its mild, slightly sweet flavor and smooth texture make it an all-purpose gluten-free flour. Store in a cool, dry location.

  Rice Flour, Sweet: Very fine-textured white flour made from short-grain sticky rice, this is a binder in baking making elastic dough. Store in a cool, dry location.

  Tapioca Flour: Also called tapioca starch, this very white powder is made from the root of the cassava plant. Technically, this is pure starch but is most often labeled as flour, so we’ve listed it here. Whether labeled flour or starch, they are the same thing and either product can be used in recipes. The flavor is slightly sweet, and it provides springy texture and chewiness to baked goods. It also promotes browning and makes crispy crusts.

  Other Flours: There are many other types of flours to explore, too, including amaranth, black bean, coconut, corn, green pea, hazelnut, millet, quinoa, teff and white bean.

  Starches

  Starches and flours perform differently in baking and are not interchangeable. Store starches in a cool, dry location unless otherwise noted.

  Arrowroot Starch: Made from the arrowroot plant, this white starch is used as a thickener and in baked goods.

  Cornstarch: Made from the endosperm of corn, this white powder is most widely known as a thickener but can also be used for baking in combination with other flours.

  Potato Starch: Also called “pure potato starch flour,” it should not be confused with potato flour or pure potato flour, which are manufactured differently and have different baking properties (see Potato Flour). It is dehydrated slurry of the starchy water from water mixed with potatoes.

  Tapioca Starch: See Tapioca Flour.

  Gums

  Gums mimic the role wheat gluten provides in baked goods by helping dough and batter hold together and giving them structure. If called for in recipes, do not leave it out.

  Guar Gum: The white flour-like powder made from guar seeds, this gum acts as a thickener, binder and volume enhancer. Store in a cool, dry location.

  Xanthan Gum: A plant-based emulsifier, thickening and stabilizing agent, this gum helps to add structure and elasticity to baked goods, holding them together in the absence of wheat gluten. Because xanthan gum imitates gluten in baking, don’t omit it from recipes that call for it or the recipe won’t work as intended. Xanthan gum is expensive, but most recipes only call for a small amount. Consider sharing the purchase with family or friends who also bake gluten free. Store in the refrigerator or freezer.

  What Is the Difference Between Using Guar and Xanthan Gums?

  Use exactly what is called for in your recipes for best results. Guar gum is generally best for use in cold foods such as pudding and pie fillings, whereas xanthan gum is better for baked goods, including yeast dough. Foods with a high acidic level such as lemon juice can cause guar gum to lose its thickening properties, so more may be needed, or citrus recipes may call for xanthan gum instead.

  Foods That Contain Gluten

  These Foods Should Be Avoided

  Abyssinian hard*

  Avena (wild oat)

  Barley

  Barley enzyme, barley extract, barley malt

  Beer (ale, porter, stout, other fermented beverages)

  Bran

  Bread, breading, bread crumbs

  Bulgur (bulgur wheat, bulgur nuts)

  Chappati flour

  Couscous

  Cracker meal

  Croutons

  Dinkel*

  Durum*

  Einkorn, wild einkorn*

  Emmer, wild emmer*

  Farina

  Farro*

  Flour (including but not limited to all-purpose, barley, bleached/unbleached, bread, cake, durum, gluten, graham, granary, high protein, high gluten, instant flour, oat, pastry, self-rising, wheat, white wheat)

  Hydrolyzed oat starch**

  Kamut*

  Malt, malt beverages, malt extract, malted milk, malt flavoring, malt syrup, malt vinegar

  Matzo, matzah (cracker, farfel, flour, meal)

  Oats†

  Rice malt, rice syrup, brown rice syrup**

  Rye

  Seitan

  Semolina

  Spelt*

  Tabbouleh

  Triticale

  Udon

  Vital wheat
gluten

  Wheat, wheat berry, wheat bran, wheat germ, wheat germ oil, wheat grass, wheat gluten, wheat starch, whole wheat berries

  *Types of wheat.

  **May be made with wheat.

  †Historically, oats were not recommended because it was thought that avenin (the storage protein found in oats) was also toxic to gluten-intolerant individuals. However, recent research in Europe and the United States has described that oats are well tolerated by most children and adults when consumed in moderation and do not contribute to abdominal symptoms, nor do they prevent intestinal healing. PLEASE NOTE: Regular, commercially available oats are frequently cross-contaminated with wheat or barley during harvesting, milling or processing. However, “pure, uncontaminated” oats are available from several companies in the United States and Canada. These oats are processed in dedicated facilities, and their oats are tested for purity. Pure, uncontaminated oats can be consumed safely in quantities
  Surprise, It Might Contain Gluten!

  These Foods May or May Not Contain Gluten

  Read labels carefully, contact the manufacturer or look for gluten-free versions

  Artificial extracts (almond, vanilla, etc.)

  Barbecue sauces and marinades

  Bouillon cubes or granules

  Broth and gravies

  Candy