Tag : Gluten-free baking

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1 January, 2023

Moist Almond Orange Cake – Gluten-Free

Moist Almond Orange Cake – Gluten-Free
Posted in : Breakfast, Brunch or Lunch, Dessert, Gluten-Free, Party Favorites on by : Cook Plate Fork
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It is said, that Egyptian born Claudia Roden first introduced the orange almond cake to the world in her 1968 cookbook ‘Book of Middle Eastern Food’. This cake was originally created for the Jewish Passover, therefore, the use of almond meal (flour) instead of wheat flour. This delicious almond cake uses almond flour and is
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20 June, 2022

Gluten-Free Baking – with recipes

Posted in : Dessert, Gluten-Free on by : Cook Plate Fork
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Gluten is a complex of proteins found in cereal grains, such as wheat, barley and rye.  Gluten affects the elasticity of dough, acting as a glue to hold the food together, which in turn affects the chewiness of baked products. Is Gluten Bad For Your Health Gluten is only bad for certain people. These people are
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21 February, 2021

Gluten-Free Flour Substitutions For Baking

Gluten-Free Flour Substitutions For Baking
Comments : 1 Posted in : Gluten-Free on by : Cook Plate Fork
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Going wheat free doesn’t mean you have to give up breads, cookies and pizza. There are many flours you can use to substitute in recipes that have delicious results. Here is a general guide to substituting flour in recipes. There are a variety of different formulas you can try when substituting wheat flour. Experiment to
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16 November, 2014

Gluten-Free Zucchini Cranberry Bread

Comments : 10 Posted in : Dessert, Gluten-Free on by : Cook Plate Fork
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Xanthan gum is an ingredient used as a substitute for gluten, when using gluten-free flours, either it be wheat flour with the gluten removed or garbanzo bean flour, fava flour, almond or coconut flour just to name a few. According to the “Gluten Free Bible Cookbook” – xanthan gum is the result of the mixing of
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21 September, 2014

Gluten-Free Chocolate Peppermint Cupcakes

Comments : 12 Posted in : Dessert, Gluten-Free on by : Cook Plate Fork
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For someone new at flour less baking, wheat flour that is, can be a trial-and-error process. Flour, when used in baking, adds body, structure, and texture to baked goods. It often acts as a binder, because of the gluten, binding all the recipe ingredients together. When you remove the gluten or flour, you have to
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