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 Post subject: cooking for the GF set: questions from Jewy
PostPosted: Sat Nov 13, 2010 6:22 pm 
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ol' garly cooch
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hey y'all GF peeps:

i've been slingin' some GF stuff for MOFO for the past few days and wanted to ask some questions because i'm pretty clueless when it comes to being fluent in GF land.

if i'm baking, does adding baking soda or corn starch null and void GF?

i assume beans and quinoa are cool, right?

what about oats? i've read mixed reviews on whether this is GF or not.

anything you'd like to see me create? gimme some ideas.

xo jewy

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 Post subject: Re: cooking for the GF set: questions from Jewy
PostPosted: Sat Nov 13, 2010 9:45 pm 
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Level 7 Vegan
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jewbacca wrote:
if i'm baking, does adding baking soda or corn starch null and void GF?


I've never seen baking soda or corn starch that wasn't gluten free.... corn is gluten-free, but maybe if it is processed in a facility that processes wheat, it could bother some people? I've never heard of anyone having a problem with either of these ingredients.

jewbacca wrote:
i assume beans and quinoa are cool, right?


Yes.

jewbacca wrote:
what about oats? i've read mixed reviews on whether this is GF or not.


The oats must be certified gluten-free (processed in a dedicated GF facility). Most gluten-free people can tolerate GF oats; some cannot. I think the issue is with a protein in oats that is very similar to gluten. Wikipedia will tell you more. Kittee uses gluten-free oat flour a lot. If you use GF oats in your recipes, lots of gluten-free folks will be able to enjoy them.

jewbacca wrote:
anything you'd like to see me create? gimme some ideas.


Pizza crust, pie crust, quinoa salads, brownies. Just a few things I'm lusting after :)


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 Post subject: Re: cooking for the GF set: questions from Jewy
PostPosted: Sun Nov 14, 2010 2:29 pm 
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ol' garly cooch
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thanks! now, what about xanthan gum? i just bought some bob's red mill AP GF Flour, got home, and read that you need to mix it with XG. i don't have any of that. will anything i make fail miserably?

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 Post subject: Re: cooking for the GF set: questions from Jewy
PostPosted: Sun Nov 14, 2010 2:56 pm 
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jewbacca wrote:
thanks! now, what about xanthan gum? i just bought some bob's red mill AP GF Flour, got home, and read that you need to mix it with XG. i don't have any of that. will anything i make fail miserably?


xanthan gum is a binder. It gives gluten-free baked good structure. Without it, your stuff might be crumbly and fall apart, but it depends on the recipe. Sometimes you need a gum, sometimes the recipe has enough moisture (oil, pureed fruit, whatever) that it's not necessary. If you are just using the bob's to thicken a sauce, or you're only using a little (like in a crumb topping), you don't need xanthan gum. Xanthan gum is pricey, and probably not worth it if you're not going to be doing a lot of GF baking, but a little goes a long way. My little $12 bag has lasted more than a year.


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 Post subject: Re: cooking for the GF set: questions from Jewy
PostPosted: Sun Nov 14, 2010 3:10 pm 
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ol' garly cooch
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the need would be as a binder. so....wouldn't any GF vegan egg source work? ground flax seeds, silken tofu, a banana, etc.

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 Post subject: Re: cooking for the GF set: questions from Jewy
PostPosted: Sun Nov 14, 2010 6:35 pm 
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Naked Under Apron
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jewbacca wrote:
the need would be as a binder. so....wouldn't any GF vegan egg source work? ground flax seeds, silken tofu, a banana, etc.

it really depends. i hate xantham gum, but i use it because it works. especially well with oat flour. i usually use a binder to replace eggs PLUS xg.

xo
kittee

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 Post subject: Re: cooking for the GF set: questions from Jewy
PostPosted: Mon Nov 15, 2010 7:19 pm 
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ol' garly cooch
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what about yeast? thanks for putting up with my moronic questions.

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 Post subject: Re: cooking for the GF set: questions from Jewy
PostPosted: Mon Nov 15, 2010 8:00 pm 
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Naked Under Apron
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jewbacca wrote:
what about yeast? thanks for putting up with my moronic questions.

what about it? ::poke::

it's gluten free. as far as i know.

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