Gluten is a product that is common in a lot of food types. It is most common in wheat but is also present in other grains. Its use in cooking is very important as it binds food together and creates elasticity in foods, especially in baking. Without gluten food can crumble as there is nothing there that can hold it together. Gluten free recipes need suitable substitutes.
The other grains that should be avoided are barley and rye. It may also be found in oats as it is easy for them to become contaminated by wheat. It is found in some surprising places, such as soy sauce and hard sweets. It can also be in alcoholic drinks that are not distilled. People suffering from this kind of intolerance are called coeliacs.
It takes a lot of care to get all gluten out of a diet as it is also in some cosmetics and medicines. Care should be taken if you prepare foods with gluten in the same kitchen as gluten free food. Wheat flour can actually remain in the air for quite some time, and it is tricky to get all the crumbs out of a toaster.
When you start to cook using gluten free recipes it’s important to bear in mind the purpose of gluten in cooking. Its most important function is to bind food, but it also thickens, adds flavour, can change the texture and absorbs moisture. It is the only ingredient that can do all these things.
Gluten is used to bind food but is also used to add flavour, texture and to thicken. There is not one single substitute that will do all this. Care should be taken when storing the substitutes as they do not tend to have any additives in them and will spoil more quickly than gluten products.
It’s really only baked goods that need substitutes for gluten as many common foods do not contain any in the first place. You can cook lots of different meals that do not require any alternatives. You can use all meats and fish, and all vegetables and fruits to create a large range of meals.
If you are cooking gluten free recipes with substitutes then there are plenty of alternatives to try. These include corn starch which is good for thickening, as are rice and potato flour. Rice flour is a good substitute but does not contain any binding qualities. Xanthan gum will bind well and is a good addition for baking bread and cakes.
Gluten Free Bread Recipes Experimenting with new recipes is fairly safe, but be sure to consult a doctor before making any major changes in a diet. When boiled, turn the heat to low and simmer for 30 minutes. If you are cooking gluten free recipes with substitutes then there are plenty of alternatives to try.