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Gluten Free Bisquick Makes Great Desserts
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You Can Have Your Cake Without Wrecking Your Health
When you’re following a gluten free diet, dessert can be one of the biggest obstacles in being able to adhere to the lifestyle. Gluten is a protein found in many grains. Avoiding gluten is mandatory for people that are either suffering from a gluten intolerance or celiac disease. Most people that are instructed to avoid the offending protein are advised to eliminate, wheat, rye, barley and some oats from their diets. Exposure to gluten in an individual with an intolerance could lead to some very serious medical complications.
With wheat flour being the main ingredient in so many desserts, it’s difficult to avoid it without giving up many of your favorite baked goods in the process.
It can seem like you’ve be relegated to either paying a fortune for premade baked goods or suffering through some less than desirable results at home. But with a bit of planning and a few new strategies you’ll be able to have your cake without wrecking your health.
Two Distinct Strategies
The main strategies I use in devising gluten free recipes are replacement and avoidance. The avoidance strategy simply involves avoiding all foods that contain the problematic agent. A good example of a dessert recipe that implements this plan of attack would be chocolate mousse. Since heavy cream, chocolate and eggs are all naturally gluten free, there’s no need for adjustments.
The replacement strategy is a bit trickier. As you might have guessed this strategy involves replacing the wheat flour in your dessert recipes with other flours that are naturally gluten free. Some examples of these are rice flour, cornstarch, tapioca flour, almond flour and countless others.
In most instances you will need to blend several of these flours. Additionally you’ll often need to add either xanthan or guar gums to the mix. These gums perform the same role as gluten in the recipe basically acting as the glue that stabilizes the dough. With all this blending and mixing, the replacement strategy can likewise become complicated and expensive at times. To add insult to injury, if you’re devising your own recipes, you’ll likely fail a number of times before you succeed.
Fortunately many food companies are starting to understand the importance of creating products that cater to the ever growing gluten free community. Premixed flour blends have been hitting the marketplace in record numbers over the past few years. These premixed flours can be quite useful in helping us create delectable culinary confections.
G F Bisquick Makes It Easier
My latest favorite is gluten free Bisquick. It’s not only versatile, it’s also readily available in most supermarkets which adds to its convenience. I’ve had outstanding results is a wide array of applications including the dessert realm.
In attempting to recreate the baked goods from my recipe box I’ve been using a simple rule of thumb. I’ve been testing the recipes that call for flour plus a leavening agent (either baking powder or soda) and replacing the flour in the recipe with an equal amount of gluten free Bisquick while eliminating the leavening agents and salt called for in the original recipe since they are already included in the baking mix.
It’s been working out extremely well so far and I’m anxious to see how far this technique will take me. It’s performed amazingly well in coffee cakes, fritters, loaf cakes, banana breads and muffins of all sorts.
Most recently I ventured into testing out brownie and doughnut hole recipes. Once again the gluten free Bisquick did an amazing job. The point here is that maintaining a gluten free diet doesn’t need to be as complicated as it used to be. By using a baking mix with the rule of thumb outlined in this article you'll be able to recreate some of your old recipes to fit into your new gluten free lifestyle. Once you see how easy it is you might just feel like there's nothing you can’t conquer.
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