Gluten Free Tips

I have recently moved to an area that has very few stores catering to gluten free products or grains.  I miss Minneapolis!  So, I have been trying to make up the difference.  I wanted to write down some of the key things I have learned to work around to make gluten free living work for me.

I have learned to make my own rice, brown rice, and corn flour.  I use my coffee grinder!  I have purchased 2.  Both are certified for spice grinding, and they have pretty tough motors.  The new one I just bought is GE, and it is a tank!  It makes a whole lot, and it grinds very finely.  I put in just enough grains to the 10-12 cup line.  Press pulse for about 10 seconds.  Pause for 15 seconds.  Pulse and pause until finely ground, being careful not to overheat the motor.  The smaller coffee grinder needs longer pauses and only grinds about 1/2 cup at a time.  The larger one grinds about 1 cup at a time.  My next grain to tackle is millet!

I also grind my own flax seeds.  Flax seems to help add the fiber missing from the gluten free diet.  It is also helpful in extra nutrition.  I put them in the coffee grinder and pulse.  I do this in large batches and freeze what I can't use in the next few weeks.  The rest is put in the fridge to help retain nutrients and retard spoilage.  I also use flax to substitute for eggs.  1 Tbs. ground flax mixed with 3 Tbs. water (stir, sit for 3 min, stir) = 1 large egg.  This is awesome when I am short or out of eggs for baking. 

There are certain grains that I like to cook with:  corn flour and corn starch.  By far, they make the best gravy, white sauce and easy flour substitutes.  They measure exactly the same as flour, a 1 to 1 ratio.  To make my own corn flour, I take cornmeal and grind it in the coffee mill.  It is easy to find and naturally gluten free, unless they process in a facility that also mills wheat or gluten products.  If they do not have gluten free on the label, call the corporation, email or look up their website.  You will be amazed how many products are actually gluten free if you just ask!

There are other grains that I like to bake with: white rice flour, brown rice flour, millet flour, and buckwheat.  They have a pleasant and subtle flavor.  I love the nutrition that millet has.  I have yet to find a supplier, so I may need to shop online.  I do not like to bake with quinoa or soy flours.  They have a strong flavor, and it detracts from the original concept.  Not even chocolate can mask their flavor.

These are a few of my favorite tips!