Recipes

Recipes


For anyone who suffers from coeliac disease or is Gluten Intolerant, finding baked goods that are gluten-free can be one of the biggest challenges. Finding ones that taste good and have a familiar texture is even more challenging. But don't get frustrated, because all is not lost. Baking and cooking gluten free at home is very achievable.

Here is a simple guide put together to help you stock your pantry with the essentials and selected recipes to make in your kitchen.

Stocking Your Pantry

Garbanzo bean (chickpea) flour: This flour popular in Indian cuisine.
 
Quinoa flour: This flour is high in protein. It's great for breakfast goods, such as muffins, pancakes and waffles. But it does have a distinct flavor.
 
Sorghum flour: This flour has a neutral flavor, so it's great in baked goods. It's best to blend it with other flours, because on its own it produces a crumbly texture.
 
Buckwheat flour: This flour produces a relatively dense result, making it better blended with other flours or used for baked goods that would benefit from a dense texture, like brownies.
 
Amaranth flour: This flour is best combined with other flours. It helps create a crispy crust, so think of recipes like cookies or pizza dough. It's also typically blended with other flours.
 
White Rice flour: Flour made from rice has a very fine texture -- on its own it can create baked goods with a gluey texture, so it's best to blend it with other flours. 
 
Potato starch: Not the same as potato flour, potato starch is used (in addition to the flours mentioned above) to add moistness and fine texture to baked goods.
 
Xanthan gum: You'll find this corn-based product called for by the teaspoonful in many gluten-free recipes -- it works as a thickener. Note that a little goes a long way, so don't add more than the recipe indicates.
 

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E:  mike@glutenfreestore.co.nz

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