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Successful Gluten-Free Baking. Sarah Parker Special Diets Consulting The Allergy & Gluten-Free Show ’08 Stand 102. Overview. Introduction to Special Diets Consulting Challenges of baking gluten-free Tips, best recipes, best products Bread Cakes Pastries Biscuits

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Successful Gluten-Free Baking

Sarah Parker

Special Diets Consulting

The Allergy & Gluten-Free Show ’08

Stand 102


Overview l.jpg
Overview

  • Introduction to Special Diets Consulting

  • Challenges of baking gluten-free

  • Tips, best recipes, best products

    • Bread

    • Cakes

    • Pastries

    • Biscuits

  • The gluten-free store-cupboard


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Special Diets Consulting

Features monthly recipes and product reviews

Offers advice on ingredient substitution

Recommends best free-from products

Supports the following free-from diets:

A free website that supports people with food allergies and intolerances

www.specialdietsconsulting.co.uk


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Special Diets Consulting

  • Special diets cookery training courses

  • Aimed at:

    • food allergics/ intolerants

    • trainee chefs

    • practitioners

    • hoteliers

  • Courses are run at local cookery schools


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Courses Available

  • Gluten-Free Bread making

  • Quick and easy free-from lunches

  • Gluten-free cakes and pastries

  • Gluten & Dairy-Free Christmas Baking

  • Practitioners course; Catering for Special Diets

    • Best ingredients, products & recipes – lecture, demo & tastings


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Challenges of Baking Gluten-Free

Gluten provides body & structure to cakes

Cakes can be overly light

Large cakes can collapse

GF flours do not absorb liquid readily

Bread can be dry

Cakes & Biscuits can be dry

Cakes go stale quickly

Gluten provides strength in bread dough

Bread doesn’t rise well

Crumb is not soft

Gluten helps to bind pastry & biscuit dough

Biscuits are crumbly

Pastry difficult to handle

Pastry is crumbly


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Tips for Baking Gluten Free Bread

Bread is dry

Bread doesn’t rise well

Crumb is not soft

Milk powder

Ground almonds

Rice bran

Gram flour

Cornmeal

Milk

Tepid water`

Kneading not

required –

since no

gluten to stretch

Extra yeast

Egg whites

Gelatine

Xanthum gum

More yeast

Baking powder

Use baking powder/

bicarbonate of soda

to get rise

I recommend

the Panasonic SD-253

  • Add absorbent ingredients

  • Add more liquid

  • Use mixer to combine ingredients

  • Add extra ingredients to add strength

  • Add more raising agents

  • Bake a soda-bread/corn-bread for yeast-free alternative

  • For bread machines - follow machine (not packet) instructions





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Tips for Baking GF Cakes

Cakes can be dry

Cake can be overly light

Cakes can collapse

Cakes go stale quickly

Ground almonds

Dried fruit

Soya flour

Cornmeal

Milk

Fruit juice

Lemon or lime syrup

Brandy or fruit liqueur

More eggs

Xanthum gum

  • Add absorbent ingredients

  • Add more liquid

  • Drizzle or feed cakes once baked

  • Add extra ingredients to add strength

  • Top with buttercream to counteract any dryness

  • Bake, cool, slice & freeze




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Tips for Baking GF Biscuits

Biscuits can be dry

Biscuits can be crumbly

Biscuits lack crunch

Quinoa/millet flakes

Chopped nuts

Brown and/or

Granulated sugar

Eggs

Xanthum gum

Ground nuts

Eggs

Syrups

Fruit puree

Ground nuts

Desiccated coconut

Buckwheat flour

  • Add absorbent ingredients

  • Leave biscuit dough to rest

  • Add gooey ingredients to aid binding

  • Add extra ingredients to add strength

  • Add crunchy ingredients




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Tips for Baking Gluten Free Pastry

Pastry is difficult to handle

Pastry is dry & crumbly

Soya,

Potato

Tapioca flour

Cold water

Will allow wet ingredients

to be absorbed

Do not add flour

Pastry will not harden

  • Add absorbent ingredients

  • Add more liquid

  • Leave dough to rest

  • Add eggs to aid binding

  • Roll out between 2 sheets of clingfilm

  • Don’t be afraid to press pastry into the tin





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Successful Gluten-Free Baking

Sarah Parker

Special Diets Consulting

The Allergy & Gluten-Free Show ’08

Stand 102


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