General Questions
Note: If you make
substitutions, please understand that you are experimenting. My recipes are
tested with the exact ingredients specified, and I can’t guarantee the outcome
if you make substitutions.
My recipe didn’t
work. What went wrong?
Did you follow the recipe exactly? This means using the same
ingredients, the specified pan sizes, the same rest times and rising times, and
the same baking times. Are you sure your oven is to the exact temperature? Oven
thermometers are inexpensive and available in every grocery store—I never bake
without one. Are you sure your yeast is working? If all of these are true, read
on.
Is my problem with
the flour(s)?
Typically the most vexing problem in GF baking is the
differences between and within different flours. Flour weights vary by brand
and by the milling process used. Think about how you can pack more small shapes
like sesame seeds in a cup than larger shapes like raisins. This is the same
with finely milled flours versus more coarsely milled flours. The biggest
challenge in gluten free baking is dealing with variability between and among
brands of gluten free flours. Different brands of the same flours weigh
different amounts per cup and have different fiber and protein contents.
Please make sure you read the sections carefully on p.42
“How to Adjust for Weight Differences in Flours,” and you will probably find
most of your questions answered. Look at the nutritional label on your flour,
and if the weight per measure is different from that specified in the recipe,
you may have to adjust the amount of your flour or liquid amount to compensate
for differences in flour weights. If the recipe describes at any step what your
dough should look like and it looks different, this is an indication that there
are differences in flour weights.
Why doesn’t my
yeast-bread dough look like regular bread dough?
Starch is not soluble in cold water, and without gluten to
hold things together, bread and other baked goods don’t have their own
structure. Unless you are using industrial ingredients like guar gum and
xanthan gum to artificially bind the ingredients, which I don’t, GF breads
typically need external structure like high-walled bread pans, muffin cups,
spring form pans, and the like that create structure until the baking process
acts on the protein and starches to create self-sustaining structure.
All About Tapioca
Is cassava flour the
same as tapioca flour?
Sometimes these terms are used interchangeably but cassava
flour is tapioca starch with the fiber included (see page 42.) Look at the
nutritional panel, and if there is fiber, you are dealing with cassava flour
and it will absorb more liquid than tapioca starch because it has a greater
amount of fiber.
When I make tapioca-based
recipes, the dough appears to be either runny or too thick. Why is this
happening?
Read the section in the cookbook on p.42 “How to Adjust for
Weight Differences in Flours,” on working with the variability in GF flours.
Tapioca flour weights vary considerably between
brands as shown below.
Brand Weight
per Cup (g)
Ener-G 100
King Arthur 113
Bob’s Red Mill 120
Arrowhead Mills 128
NOW Foods 128
Authentic Foods 160
Goya 160
Let’s Do Organic 160
Nuts.com 176
I specified tapioca in
each recipe that is 140g/cup. The most common ones I hear people use are
Bob’s Red Mill (BRM) and Ener-G. If you are baking using cup measures and BRM,
you need to add about 2-1/2 more tablespoons of tapioca. If you are using
Ener-G, add about 1/3 cup more tapioca.
My baked goods made
with tapioca seem gummy. What am I doing wrong? Tapioca is a starch and
starches gel when heated. If there is a
little too much liquid, it won’t gel completely and will not rise as well with
leaveners like yeast, baking powder, and
eggs. If there is not enough liquid, it doesn’t have the elasticity sufficient
to expand. If you are working with a scale, make sure your water weight is
exactly a cup—240g. If using a measuring cup, be as precise as possible. In any
case, tapioca doesn’t produce a dry, crumbly crumb like other GF flours. It
adds a chewiness and springiness to baked goods.
What happens if I
over-mix my tapioca/flours during the pregelatinizing stage? When starch
granules are heated, they absorb liquid and swell. If you mix or heat them too
much, the granules break down and release the liquid they absorbed. The starch
will no longer have elastic properties and may affect the rise and crumb of
your baked goods. For this reason, you should be very cautious not to over-mix
the flour and hot/emulsified liquid when combining them in a food processor.
All About Buckwheat
Is regular buckwheat flour
the same as light buckwheat flour?
No, they are not. Regular buckwheat flour has both more
fiber and more protein. As a result it is a darker, coarser, and
stronger-tasting flour that absorbs more liquid. You will have to add more
liquids to compensate. Start by adding 1 tablespoon of liquid at a time. Read
the section in the cookbook on p.42 “How to Adjust for Weight Differences in
Flours,” on working with the variability in GF flours.
How do regular buckwheat
flours compare?
Brand
|
Grams per cup
|
Grams Fiber
|
Grams Protein
|
Bob’s Red Mill
|
120
|
4
|
4
|
Arrowhead Mills
|
90
|
6
|
5
|
Hodgson Mills
|
120
|
3
|
2
|
Where can I buy light
buckwheat flour?
Light buckwheat flour is available in the regular flour section of many grocery
stores and can be bought in bulk at coops and natural food stores. If you can’t
find it, some online sources that I have ordered GF items from include:
What if I can’t find
(or don’t like) light buckwheat? What can I substitute?
Sorghum flour works pretty well, but unlike buckwheat, it is
a grain. You can experiment around with other grains, acknowledging that you
may have to adjust your hydration ratio up or down depending on the protein and
fiber profile of the flour. Although I have not tested it in every recipe, I
have found very positive results in some breads substituting an equal amount by weight of King Arthur All Purpose
Gluten Free Flour for the buckwheat only
in a recipe. In other words, if the recipe calls for tapioca starch or oat
flour or coconut flour in addition to buckwheat, the buckwheat component can be
replaced with King Arthur flour.
Why does buckwheat sometimes turn green or golden when
baked?
Buckwheat is a seed that
contains naturally occurring chlorogenic acid, which is an antioxidant found in
all plant leaves, stems, and seeds. If the batter is too alkaline (doesn’t
contain enough acid,) some seeds high in chlorogenic acid, as well as and other
plant foods, will turn bluish or greenish in color. Light buckwheat also
contains higher levels of copper than other GF flours, which gives also gives
it a naturally greenish-golden hue. When light buckwheat is exposed to baking
soda, it may turn an ocher-like color. The problem can be too much baking soda
or not enough acid. Lowering the amount of baking soda may affect the rise, so
the best correction is to add a small amount of acid—either a teaspoon or two
of vinegar or lemon juice—which will not affect the taste but will neutralize
the baking soda while still leavening the baked good. Another alternative in muffins is to disguise
the color with a small amount of cocoa, molasses, or other dark spices, as long
as they work with the flavor profile. Other foods that may turn blue or green
when exposed to too much baking soda include sunflower seeds, walnuts,
blueberries, and carrots.
Substitutions
As mentioned above, if
you make substitutions, please understand that you are experimenting. My
recipes are tested with the exact ingredients specified, and I can’t guarantee
the outcome if you make substitutions.
Can I substitute
dairy-free ingredients for milk, butter, sour cream, and the like? Many of
the recipes are dairy-free, but I have found that I can almost always
substitute coconut milk for regular milk. You will get the same texture but it
may taste quite a bit different. You can also substitute Spectrum Vegetable
shortening (palm oil) or coconut oil for butter, but bear in mind that butter
is 20% water and these two substitutes are all oil. In order to avoid a more
oily product, use about 20% less of vegetable shortening and coconut oil. I
don’t use non-dairy butter substitutes such as Earth Balance, so I can’t give
advice on that. I am intolerant to soy so I also don’t use soy-based
substitutes or tofu for sour cream and yogurt, so I can’t comment on how these
may or may not work. One of the key things ingredients like sour cream and buttermilk
add is an acidic environment to activate baking soda and baking powder. For
baked goods like cakes and quick breads, I have found that orange juice is an
effective substitute for buttermilk. Again, the texture might not be quite as
tender, but it tastes really good.
Can I use sugar
substitutes? I’m not sure since I haven’t attempted to use any but Truvia
(in products like muffins, cakes, and brownies and they came out okay but a
little chemical-tasting.)
Do I have to use
canola oil as specified? No, I use minimally processed cold expeller
pressed non-GMO canola so I’m fine with it, but if you want to use a substitute
oil, I would suggest safflower. Olive oil can have very different baking
characteristics from canola.
I don’t like coconut.
What can I substitute? That’s kind of a problem because I love it baking
wise, flavor-wise, nutritionally, and as a very cool lower carb flour.
Typically, you can’t taste coconut flour when it is added as one of multiple
flour ingredients. Although I haven’t done it, you might try almond flour as a
substitute when the predominant flour is coconut flour (as in the Yellow Cake.)
If a recipe specifies coconut oil, you can buy some unscented coconut oil (like
Spectrum Organic.) If a recipe specifies shredded coconut, you can just leave
it out, or do what seems even weirder to me, but people swear by: use bagged
(not canned) sauerkraut that has been blotted dry. Hey, everyone’s taste is
different! Finally, there are a few recipes that rely on coconut butter (for
example the Coconut Raisinete Brownies, Energy Bars, or the Coconut Raspberry
Chocolate Tartlets.) For these, you might try commercially-available almond
paste. I haven’t tried it, but logically it should work. Oh, and don’t bother
to try the Coconut Caramels without coconut. Just make regular caramels using
whole cream.
Baking Equipment Questions
Should I get a scale?
Yes, most definitely. You will save the amount you pay for
the scale in avoiding potentially costly mistakes with gluten free flours. On
the high end (about $50,) consider an OXO Good Grips scale. We use them for
many things in a commercial setting. That being said, I have had great luck at
home with a Ozeri scale, and it is one-quarter of the price. Whatever you buy,
make sure you have precision down to 1 gram. These digital kitchen scales are
battery operated, and for someone who bakes all the time, I find I only have to
change the batteries every 2-3 years.
Do I need a big stand
mixer?
No.
Do I need a food
processor?
You can get by if you have a really strong arm or in some
cases a blender, but a food processor is right up there with parchment paper as
my indispensable GF aids. The food processor makes pre-gelatinizing the flours
far easier, but I did it for years with patience and a wooden spoon. You can’t
get the dough as smooth without a food processor, but it seems to bake out
fairly well if you take the time to smooth the top of your loaf.
Do bread pans really
make a difference?
Yes, you definitely need a high-walled pan with a depth of 3
or more inches. All of the loaf recipes in this book are scaled for a 4x8 pan.
Norpro makes an inexpensive, dimple-walled pan (I got mine at Target for about
$8.) Traditional 5x8 glass loaf pans will work if that is all you have and you
are itching to bake, but your loaf will be flatter and the cooking time may
vary since glass conducts heat differently than metal pans. Glass pans bake
faster; the glass is slower to heat up than metal, but once it's
hot, it tends to retain the heat longer than metal. For this reason, you need
to watch your bread and most likely reduce the baking time for 5 to 10 minutes.
Do other
baking containers—baking sheets, baking dishes, skillets, muffin tins, etc.
make a difference? Yes, dark pans and glass pans, pans of different sizes
than specified, and pans without parchment paper liners (if specified) will all
produce different results. You can certainly learn to work around these
factors, but it is best to first follow the recipe directly as written.