Frequently Asked Questions

[Joyce Paige]

Frequently Asked Questions

(Please feel free to add additional information and/or other ideas and/or questions. I will be adding more as we go along.)



Question: What is garfava flour?

Answer: A blend of garbanzo bean (chickpea) flour and fava bean (broad bean) flour. According to Bette Hagman, Authentic Foods’ garfava flour works best in her recipes.



Question: Are Kellogg's Rice Krispies gluten-free?

Answer: No, they contain malt. Malt is made from barley and barley is one of the grains that contains gluten (wheat and rye also have gluten and sometimes oats from cross-contamination).



Question: Are Kellogg's Corn Flakes gluten-free?

Answer: No, they contain malt. Malt is made from barley and barley is one of the grains that contains gluten (wheat and rye also have gluten and sometimes oats from cross-contamination).



Question: Is buckwheat gluten-free?

Answer: Yes, it just has an unfortunate name. It is not wheat; it is not even a grain, but often used as one. Wikipedia's description of buckwheat.



Question: Are all baking powders gluten-free?

Answer: No, be sure to read the ingredients. I buy aluminum free and gluten-free baking powder. Two brands that I have used and had success with are: Rumford (also kosher) and Argo (both are: gluten-free, aluminum-free and double acting)

Rumford Baking Powder Ingredients: Monocalcium phosphate, sodium bicarbonate (baking soda), food-grade cornstarch (Non-GMO "not genetically modified")

Argo Baking Powder Ingredients: Sodium acid pyrophosphate, sodium bicarbonate, corn starch and monocalcium phosphate.


Question: I am allergic to corn - what kind of baking powder can I use?

Answer: Hain Foods Featherlight baking powder has no cornstarch in it.

Hain Foods Featherlight Baking Powder Ingredients: Monocalcium phosphate, potato starch, and potassium bicarbonate. Gluten-free, Sodium-free, Corn-free and aluminum-free.


Question: I am allergic to corn and potatoes - what kind of baking powder can I use?

Answer: try this mixture:

¼ cup cream of tartar

2 tablespoons baking soda

Combine and sift three times. Store in airtight container and keeps fresh for one month.



Question: Are marshmallows gluten-free?

Answer: Kraft, Publix brand, Walmart brand, Kroger brand, and the ones at Aldi all are. (Always check package ingredients in case manufacturer changes them.)



Question: Are marshmallows vegan?

Answer: Not unless they say so - the gelatin is what makes them not vegan.



Question: What can you substitute for Ricotta cheese in lasagna if you can't have dairy?

Answer: I have not tried this but it looks promising: Dairy Free Cooking



Question: Is there a good dairy-free alternative for Parmesan cheese?

Answer: I have not tried it but some recommend nutritional yeast (not the same as brewer’s yeast).



Question: Can you cook quinoa in a rice cooker?

Answer: Yes see this link for recipe: Delicious and Easy Quinoa



Question: What is the difference between potato flour and potato starch?

Answer: Two completely different things – you cannot substitute one for the other.

Potato Starch is a fine grind flour with a bland taste used like other starches in baking. It is made by peeling the potatoes, made into slurry with water, and then dehydrated to form potato starch.

Potato Flour is heavy with a definite potato flavor (some do not like it because of this) made from the actual potato including the potato skin and will absorb large amounts of water (therefore, not usually used as main flour). It has been cooked and contains the peel.


Question: My sister-in-law is allergic to potato starch - what can she use instead in flour blends?

Answer: To substitute potato starch in a gluten-free flour blend, either a half and half mixture of cornstarch and tapioca starch OR just substitute with arrowroot or cornstarch.


Question: What is the difference between tapioca flour and tapioca starch?

Answer: None – they are the same thing.



Question: What is Montina flour?

Answer: Registered trade name for a gluten-free flour from Montana - created from milled Indian rice grass (not actually related to rice).



Question: How do you make rice flour less "grainy" when baking with it?

Answer: Make sure you are using a fine ground rice and let the batter or dough set for 20-30 minutes before baking.



Question: Does baking with coconut oil change the taste of the product?

Answer: Depends on the product and the type of coconut oil. Some coconut oils have been deodorized and have no flavor or scent (Spectrum oil does this) and others do not. If you are using Nutiva (which I use), it can change the flavor. I like that it imparts a nice coconut flavor. However, I have found that for some purposes (such as pie crust), the flavor can be overpowering.



Question: What can I substitute for eggs in baking?

Answer: Depends on the purpose of the eggs. Eggs can add color, texture, flavor, leavening, volume, moisture, and binding. If the recipe calls for one egg, then it is mostly there for binding and moisture. If the recipe calls for 2 or 3 eggs, then it is there for leavening and volume as well. There are two egg replacers that are well known: Bob’s Red Mill and Ener-G, Bob’s Red Mill egg replacer is not gluten-free; however, Ener-G egg replacer is. Other options include:

Per egg:

*Applesauce – ¼ cup provides moisture and binding

*Baking Powder – (provides leavening – see mixes below)

*Mix #1: 1 tablespoon Gluten-Free Baking Powder, 1 tablespoon oil, plus 1 scant tablespoon warm water (additionally provides texture and moisture)

*Mix #2: 1 heaping tablespoon Gluten-Free Baking Powder, 1 tablespoon apple cider vinegar or lemon juice, plus 1 tablespoon warm water (additionally provides moisture and more leavening reaction)

*Chia Gel – about ¼ cup – provides moisture, binding and volume. (This is my favorite to use because it is high in nutrition and is non-allergenic.)

*Flaxseed – 1 tablespoon of ground flaxseed to 2 to 3 tablespoons of water. Boil for 10 minutes or use warm water and a blender to mix completely. Provides moisture and binding.

*Mashed banana – about 1/3 cup provides moisture and binding.

*Soy Milk – ¼ cup provides protein, moisture and binding.



Question: What is the difference between vanilla flavoring and vanilla extract?

Answer: Vanilla flavoring is a mixture of artificial and real vanilla. Vanilla extract is made from real vanilla beans – make sure you get the extract (more natural and better flavor) and that it is gluten-free. Additionally, imitation vanilla is completely artificial and not recommended.



Question: Is all cream cheese gluten-free?

Answer: Not sure about all, but Philadelphia brand cream cheese states that it is.



Question: What is the difference between a crepe and a blintz?

Answer: There is yeast in a blintz (English word comes from Yiddish blintze), not in a crepe (French). Basically the same thing unless you are allergic to yeast.



Question: Are all baking sodas gluten-free?

Answer: All brands made in the US are but not necessarily in the UK.



Question: What vitamin supplements are most important for celiacs to take?

Answer: See this link: Supplement Tips Be sure to read the excellent comment too.



Question: Can you substitute beet sugar for cane sugar in a baked recipe?

Answer: Most of the time you can, but there are some things that it makes a difference. See this article: Sugar, Sugar



Question: What is a good substitute for buttermilk if you can't have dairy?

Answer: For one cup of buttermilk: 1 cup of rice milk (less 1 tsp) and 1 tsp of apple cider vinegar or lemon juice (let stand for 5 minutes before using).

Can substitute the rice milk with soy milk or almond milk.



Question: What is the best way to store gluten-free bread and cookies?

Answer (from me & Leslie): Depends on the type of cookie/bread. For long term though, most can be frozen. All of it will mold (thank goodness, I want to only eat food that supports life!!) since it does not have preservatives.



Question: I hate beans...What is a good substitute for bean flour in a recipe?

Answer (from Leslie): It provides protein and fiber, so if tolerated, soy flour can work. And Montina flour is supposed to work well also as a replacement. I personally really like Montina flour, but it can be difficult to find. There is also pea flour, coconut flour (not so much for protein, but to hold it together) and sweet potato flour. And for a breading on meats, I sometimes use mesquite flour (made from ground-up bean pods of the mesquite tree - high in fiber and carbs - has a sweet nutty taste).



Question: What is the best source of fat (canola, olive oil, etc...) when baking GF bread?

Answer (from Leslie): I use Canola oil, but this can irritate some, especially Celiacs. Olive oil - you don't want to get this too hot as it breaks down. You are not supposed to fry in it. Same for Coconut oil, plus leaves a little coconut taste. My favorite is Sunflower oil. Just can't really find it much in the stores here.



Question: Can you mix a double batch of gluten-free bread dough and put it in the freezer to bake another day?

Answer (from Leslie): Freezing bread dough - never really tried it. I suppose you could. I know you can with Chebe bread dough, but it doesn't have to rise.



Question: Do flours with high-protein contents allow you to reduce or eliminate eggs in a recipe?

Answer (from Leslie): Eliminating eggs w/ high protein flours - I haven't tried this, but it would work if you also add applesauce or something like that. Like Joyce does with the Chia seeds.



Question: Do you adjust liquids when baking in a high altitude or at sea level?

Answer (from Leslie): Adjusting liquids for high altitude. Don't know, but I am guessing you would have to. You would really have to watch the density of the baked goods, I would think. (I am not particularly fond of baking in high altitudes. When we lived on a mountain, it drove me crazy, but I wasn't GF then.)



Question:When making meat loaf I use to use 1 minute oats to hold the mixture together. What can I use in place of the oats?

Answer: Try using either gluten-free oats (if you can eat those) or gluten-free breadcrumbs. I know people use other options too, like gluten-free cereals.



Question: What are some sources of casein?

Answer: (this is not meant to be an all inclusive list)

*Butter

*Buttermilk

*Candy - caramel, milk chocolate, fudge

*Cheese

*Cream

*Creamed vegetables

*Custards

*Frozen Yogurt

*Half-and-half

*Ice Cream

*Ice milk

*Milk

*Puddings

*Sherbet

*Soup bases

*Sour Cream

*Whey

*Yogurt

Other potential sources of casein:

*Margarine (check ingredients)

*Lactose-free cheese, soy cheese, rice cheese

*Ghee (clarified butter - can be casein free)

*Hot dogs, lunch meat, sausage, tuna fish

*Casein, Caseinate and lactic acid as ingredients

*Lipstick, medicines

[Joyce Paige]

Another suggestion was to mix cornstarch and tapioca starch (half and half) to replace the potato starch in GF flour blends.

[Joyce Paige]

Have not tested it but I am seeing several GF flour blends that use arrowroot/cornstarch/potato starch interchangeably.

[David O'Brien]

My sister-in-law is allergic to potato starch - what can she use instead in flour blends?