OATS and CORN 201 +
Gluten Free PRESENTATION
Let me bring
your attention to the protein content of various food storage items (last page). Notice how oats is in the top 3. Today we are cooking with oats and corn, but
let’s talk about these gluten-free flours:
millet, buckwheat, brown rice, masa harina, oat flour. The gluten ones are spelt and wheat.
--Gluten-free
flours absorb moisture in quick breads (not cookies) more than regular, so add
more or cut back the flour. This means
they do NOT come back from freezing or refrigeration well. The wheat recipes I use (pancakes, waffles,
cookies) can all be frozen and come back well in the toaster or by thaw without
a problem. Since GF flours do not, I
made the recipes small enough for one sitting.
Double if you’re sure you’ll eat them all in one sitting.
--Corn starch can lighten the quick breads.
--Xanthum or guar gum can help bind; use ½ tsp to 1 cup ratio
--Replace up to 25% of total flour with brown rice. It’s best with other flours.
--Replace up to 50% of total flour with oat flour. 1.25 c oats grinds to 1 cup flour. May possibly need 2.5 tsp baking powder to 1 cup oat flour for it to act like you’re used to.
--Replace up to 50 % of total flour with quinoa flour
--See tessadomesticdiva.com, livingwithout.com, ggiswheatfree.wordpress.com, glutenfreegoddess.blogspot.com, gluten free girl, simplygluten-free.com
Each of the
recipes I’m sharing today have been tested with powdered or gelatin eggs and
powdered milk. That way you can use them
when an emergency comes, but today I’ve used regular items to help your family
become accustomed to the taste of corn and oats.
When you
have no eggs, use gelatin to bind the oats since they have no gluten. But they make fine quick breads because
leavening is added in the form of baking powder or soda. I’ve noticed that, when I use the gelatin in
place of eggs, the leavening flavor is enhanced. You can counteract that in one or both of the
following ways: increase or add a
stronger flavor (garlic, cinnamon, etc) to cover it or decrease the amount of
leavening by about 25%.
This seems
to be a theme, since the powdered eggs also need something to cover their
strong flavor, but I’m happy to do that to get 8 grams of protein in 2
tablespoons. They do have SOME binding
quality like fresh eggs, but not even close what you are used to.
