I love wheat. I love chewy cookies, moist cake and bread with great big air bubbles in it. And let’s not forget flaky pastry, decadent squares and booze soaked trifle. With the exception of carob loaf, I don’t think I’ve met a baked good I didn’t like. And I’m fortunate. The only side effect I get from indulging in wheat is bigger sides. A friend isn’t so lucky. He has Celiac Disease, so gluten-loaded food can be painful. While he’s happy with his main courses, he misses baking. So I thought I’d help him out.
But finding good recipes isn’t that simple. More than once I’ve politely choked down chalky gluten-free brownies and struggled to produce enough saliva to swallow dry-as-dust gluten-free breads. So, I experimented with Wendy Turnbull’s approach to gluten-free baking. Having spent 30 plus years with Celiac Disease, she’s figured out a way to deliver light, moist baking without the gluten. The key? Her special GEMS flour. You can’t buy it in stores. You make it yourself from a blend of various flours, each selected for what it brings to the dish — versatility, lightness, texture, tenderness and moisture. Yes, it takes a trip to the health food store. But I figure, if you’re on a gluten-free diet, you’re likely going there anyway for your pre-baked gluten bread fix. And this is a less expensive, more versatile option. Turnbull even provides a formula that allows you to turn your favourite wheat-based recipes into gluten-free ones.
Although I was initially intimidated, there was no need. Here’s what I found:
- Guar gum isn’t as scary as it sounds. It’s not a sticky gum at all, but a white powder used as a binding agent. Available at bulk and health food stores, it’s easy to find and relatively inexpensive. It will make a difference to your recipes. Don’t skip it.
- Gluten-free batters won’t look like wheat-based ones going into the pan. Don’t panic. They will emerge from the oven looking and tasting remarkably like their wheat-based counterparts.
- Having tried various breads and cookies, I assure you that if you don’t tell anyone the dishes are gluten-free, they won’t know. Keep your mouth shut while they open theirs.
Since Cheryl of Backseat Gourmet was the only one to answer yesterday’s question, I’m sharing the focaccia recipe at her request. How was it? While the final texture wasn’t exactly like classic focaccia, it was so fragrant that when my sister smelled it baking she wondered if it was lasagna.
Do you have gluten-free resources / websites / tips to share? If so, leave a note or link in the comment section. Shameless self-promotion is encouraged. So is paying it forward.
Gluten-Free Focaccia Bread
Makes 1 8-inch loaf
From Gems of Gluten-Free Baking: Breads & Irresistible Treats Everyone Can Enjoy by Wendy Turnbull. Published by Whitecap Books, 2010.
GEMS Flour Formula
This is the version I used. The book offers variations for both the oat and bean flours.
- 2 3/4 cups brown rice flour
- 2/3 cup sweet white sorghum flour
- 1/3 cup gluten-free oat flour
- 3 tbsp bean flour
Mix together and use in recipe below. Store remaining flour in the cupboard or refrigerate. If you refrigerate, bring GEMS flour to room temperature before using.
Focaccia Bread Dough
- 1 3/4 cups GEMS flour
- 1 tbsp instant yeast
- 2 tsp crumbled dried rosemary
- 1 1/2 tsp granulated sugar
- 3/4 tsp salt
- 1/2 tsp guar gum
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 1 1/4 cups lukewarm water
- 1/4 cup coarsely chopped sun-dried tomatoes (I used homemade oven-dried)
- Olive oil to brush overtop
- cornmeal for sprinkling on bottom of pan
Topping
- 1 tsp rosemary
- 1 tsp Italian Herb Mix *
- 1 tsp coarse salt
- 1/2 tsp coarsely ground black pepper
- Preheat oven to 425F. Lightly grease an 8-inch round pan. Sprinkle bottom with cornmeal.
- In mixing bowl, blend GEMS flour, yeast, rosemary, sugar, salt and guar gum. Set aside.
- In small skillet, saute garlic in oil until aromatic. Combine with water and pour into flour mixture. Beat to a creamy, thick consistency with hand mixer. Stir in sun-dried tomatoes.
- Spoon into prepared pan and level top. Moisten index finger and press dimple-like indentations 2-inches part into dough. Sprinkle with topping mixture.
- Let rise in a draft-free area for about 30 minutes. Bake 20 to 25 minutes.
- Remove fro oven and brush with olive oil. Turn out of pan and place on rack to cook.
* To make Italian Herb Mix, combine 2 tsp oregano, 1 tsp marjoram, 1 tsp thyme and 1 tsp basil.
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{ 18 comments… read them below or add one }
Sounds and looks good. Having just had my first gluten free baking experience with Lauren from Celiac Teen I am impressed. The chemistry behind gluten free baking is something we wheat eaters easily take for granted. And Lauren, she is 17 and figuring this all out. And doing really well at it – pyrohy, pastry and more! http://www.celiacteen.com
@Cheryl Arkison, thanks for sharing this link. Good on Lauren for taking charge of her health. And at such a young age! I’m so impressed.
Aw, Charmian, what a good friend you are! I’ve always been intimidated by gluten-free baking – both for the unusual ingredients and because it seems like too much work. This recipe, however, makes it sounds completely do-able. And I love the sun-dried tomato addition.
As for gluten-free resources, I have two. The first is
http://glutenfreegirl.blogspot.com/
I met her briefly at BlogHer Food ’09, and even sampled one of her signature chocolate chip cookies … which was outstanding, by the way!
The other is my friend Shirley’s site:
http://glutenfreeeasily.com/
We met over lunch at BlogHer Food and became fast friends. She’s lovely!
@The Diva on a Diet, Oh good grief. The spam filter caught your comment. I’ve fixed your typo and clicked “approved”. Sheesh. You’d think the filter would know you by now.
Sorry for the confusion. And I repeat. Somedays the Internet is out to get us.
Oh, and thank you for the links.
Slinking away…
Someday, someone will invent a way to edit comments – specifically designed for me. Until then, change that “too” to “two” in the above. Good grief!
@The Diva on a Diet, oh, I think you edited all right
I see no previous comment from you, so I’m guessing you hit delete? There are days when the Internet is out to get us.
Ignore me. It was the #$%^ spam filter again.
That looks amazing for GF foccacia! I make a lot of GF foods, simply because a lot of low carb ingredients end up being GF. I couldn’t do the various flours in your recipe, because they’d spike my blood sugars, but perhaps I could find a way to modify this for diabetics and other low-carbers!
@fooddreamer, interesting point. Gluten-free isn’t necessarily low-carb. Have you heard of The Grain-Free Gourmet by Jodi Bager and Jenny Lass? They use a lot of almond flour, which is suitable for low-carb diets.
Here’s a link to the wheat-free pizza I made a while ago. It’s suitable for both gluten-free and low-carb diets.
http://christiescorner.com/2009/01/26/wheat-free-pizza/
My father-in-law and brother-in-law are both severe celiac. I’ve been GF cooking for years.
For example, ground up rice krispies can be substituted measure for measure with graham cracker crumbs. When you add the butter, sugar, and cocoa is you like, it makes a perfect base for cheesecake. Tapioca or arrowroot starch are measure for measure subs for corn starch.
El Peto products in Kitchener http://www.elpeto.com/elpetoonline/ make some of the best GF products around (their lemon tarts are decadent) and ship all over North America. They also have an outlet store if you live southwestern Ontario/Golden Triangle
The Gluten Free Gourmet series of cookbooks by Bette Hageman are my go-to. She also has a flour blend that turns out really well.
And for sources for food allergies, including celiac, peanut, dairy etc, check out http://www.allergysense.com/
My daughter has been having some issues lately, and I’m pondering if it’s food related, so I’m dusting off my cookbooks.
@Lisa MacColl, thanks for the links, tips and product suggestions. Very useful.
I love the idea of ground up Rice Krispies in lieu of graham crumbs. Some recipes I have are ALMOST gluten-free and this simple switch can make them TOTALLY gluten-free.
@Charmian Christie,
Rice Krispies have always been on my list of no-no’s, because they have malt I believe, which is something celiacs aren’t supposed to eat. But you can get GF Rice Krispies imitations.
@Marnie Jutzi, what would I do without you? Good to know this. Thanks for taking the time to post a heads up.
Your GF foccacio bread looks fantastic , amazing & mighty tasty!!
I only eat GF since the beginning of June & I am loving it!
MMMMMMMMM,..I will make this tomorrow!
Kisses from Brussels!
@Sophie, glad you like the look of the focaccia. I had no idea so many people were eating GF. Do you have any tips or links you’d like to share?
You are a good friend. I’m passing this along to my daughter-in-law who eats GF too. Wonderful recipe.
Thanks for your kind words. I hope your daughter-in-law likes the recipes. I don’t do a lot of gluten-free baking but if she’s craving sweet, there meringue/macaroons were a huge hit with my gluten-free and wheat-eating friends alike:
http://christiescorner.com/2011/12/15/recipe-gluten-free-macaroons/
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