how to make any recipe Gluten free
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How to Make Any Recipe Gluten Free

In the last year, I have tried a good deal of gluten-free products. I wanted to eat “normal” which meant anything I wanted without restriction. I bought all kinds of boxed and prepared gluten-free cookies, pasta, cereal, and bread. Some were okay, some weren’t and they were so expensive especially bread. (for more on my gluten-free story go here)

So I started looking for gluten-free recipes. I set out on a mission to cook food that was healthy but still tasted good. I have tried many recipes, some were good and some were epic fails. The more I worked with gluten-free flours the more I realized how any recipe can be turned gluten-free by using the right combination of flour or some already prepared flours. I will explain that later. I would like to show you how to make any recipe gluten-free.

What I want you to realize is not to get overwhelmed have fun with this it is a learning experience you can be proud of and will help you with life.

 

Which Flour

To know how to substitute you need to know what kind of Gluten-free flour is for the type of food you want to make.  I used bread as an example because being gluten-free the biggest thing I missed was my bread.

The thing you need to realize about gluten-free flours is they don’t rise very well.How to make any recipe Gluten Free

That being said they need to have starch added with them and usually, they are a combination of flours. Here are three of the basic flour for anything.

  • Coconut flour – For sweet foods such as cakes pies and cookies. Must always add egg and the ratio is 1:4 so you would use one cup coconut flour to 4 cups regular flour. It soaks up all the liquid so this needs to be added with another flour, and don’t forget to add the starch.
  • Almond flour – Almond flour is for almost everything it is a good flour to use with coconut flour. It has a slightly grainy texture and gives the bread a chew. You will need a starch, but the ratio is 1:1 it needs another flour mixed with it to cut down on the grainy texture.
  • Cassava Flour – This flour works well mixed with almond flour. It is for biscuits and Tortillas. It has a 3:4 ratio and does need a starch.

The starches that are best to use are arrowroot powder and tapioca starch, there is corn starch but it is corn is known to cause inflammation so I avoid it. There is also potato starch as well. I prefer arrowroot and tapioca.

Okay if this is overwhelming and you just don’t have the time or the patience to try to find one that works. You can use some that are already prepared. You can find them in your grocery store. One I use a lot is Bob Mills it makes good bread, biscuits and other baked goods. Please again read labels not all of Bob Mill’s flours are gluten-free.

 

What other Substitutions – A Look at Thickeners

When choosing the starch know that tapioca does not do well in acid food with lemon or vinegar and arrowroot doesn’t do well at high heat. Tapioca is good for gravy and sauces that need higher heat but arrowroot is great in other dishes. The way to thicken the dishes or make a gravy using starches is to mix the starch with either warm water or broth that is warm, not hot. Slowly stir this slurry into your dish adding a little at a time. This is good for stews, and anything you need to be a little thicker than it is.

The Original Recipe

Okay so now we have a good working knowledge of the basics of flour and starches let’s get to the swapping of recipes. I found this recipe over at The House and Homestead. Anna showed a wonderful bread recipe but I need a gluten-free version here is her recipe.

Artisan Bread

  • 3 cups flour
  • 1/2 tsp yeast
  • 1tsp salt
  • 11/2 cup flour

Instructions

  1. Combine ingredients in a large bowl
  2. Add water and mix with a spoon until ingredients are combined ( even if it looks a bit raggedy that’s okay)
  3. Cover with a kitchen towel and let sit at room temperature for 8 to 24 hours. ( I usually let mine rise for the full 24 hours if I plan enough ahead of time)
  4. After the dough has risen (you will see it has expanded and notice bubbles have formed)
  5. Dump onto a well-floured surface Let rest for 30 minutes. Preheat oven to 450 degrees
  6. Put the dough ball in deep baking dish cover with lid or aluminum foil stick in the oven to cook for 30 minutes
  7. After 30 minutes take lid (foil) off and bake for additional 10 to 15 minutes
  8. Let cool for 10 minutes and serve. Serve fresh from the oven with butter or a side of oil and vinegar for dipping.

Now to change this You would look at ingredients and cooking time temperature gluten-free bread has a tendency to take less time and tends to burn easily. You also have to line everything with parchment paper, gluten-free bread, cakes and such stick to the pan even if it is greased, the pan will have to be lined. We will adjust the time and temperature accordingly. Look below for the final recipe.

Final Recipe

I am going to use Bob Mill’s biscuit mix I think it will do the best in this recipe. I also happen to have some from making my Naan recipe the other day. Here is what I would do.

Gluten-free Artisan Bread

I am going to use Bob Mills 1 to 1 gluten-free flour I think it will do the best in this recipe. Here is what I would do.

  • 3 Cups Bob mill 1 to 1 gluten-free flour
  • ½ tsp Yeast (gluten-free)
  • 1 tsp Salt (Himalayan Pink is the best)
  • ½ Cup Water (purified or distilled is best)
  • 1 Large Egg (from free range chickens is the best)
  1. Combine ingredients in a large bowl. Add water and mix with a spoon until ingredients are combined ( even if it looks a bit raggedy that's okay)

  2. Cover with a kitchen towel and let sit at room temperature for 8 to 24 hours. ( I usually let mine rise for the full 24 hours if I plan enough ahead of time)

  3. After the dough has risen (you will see it has expanded and notice bubbles have formed)

    Dump onto well-floured surface Let rest for 30 minutes. Preheat oven to 350°

  4. Line a baking dish with parchment paper. Put the dough ball in deep baking dish cover with lid or aluminum foil stick in the oven to cook for 30 minutes After 30 minutes take lid (foil) off and bake for an additional 35 minutes

  5. Let cool for 10 minutes and serve. Serve fresh from the oven with butter or a side of oil and vinegar for dipping.

  1. Notice all ovens are different so keep an eye on it the last 10 minutes.

Your Turn

Okay, there is just one example of how you can make any recipe into gluten-free. It is now your turn. Go try it, find a recipe you love but can’t have because of a food allergy and play around change and substitute. You never know what wonderful creations you may come up with. It is just up to you!! Enjoy!

What are some of your favorite flours and recipes? I would love to see your comments.

For wisdom is better than rubies, and all the things that may be desired are not to be compared to it.

Proverbs 8:11KJV2000

Blessings,

Lynda

30 Comments

  1. I am guessing the water for this recipe wasn’t the right amount in either recipe. I mixed it together and got a real runny dough. It didn’t look right, so I threw it out.

    1. First I would like to thank you for trying the recipe. I am not sure how much water you added but it should have been 1/2 of a cup and one egg. You may try warm water. I am not sure what went wrong but it has always come out good for me. Did you use the Bob Red Mills 1 for 1 gluten-free flour? I can’t think of any other solutions. Please let me know how it turns out if you decide to try it again.

      Blessings,
      Lynda

  2. This is very informative. It is amazing how you changed a recipe into a gluten-free recipe. I’m sure this will help a lot of people. Continue the good work.

  3. We need more posts like this. My daughter is gluten intolerant. I’ve been looking for gluten-free recipes like this one. Good information on the types of flours that make good mixtures. I’m trying to get the whole family to go gluten-free. This is an excellent post. Thank you.

    1. Thanks for stopping by Cherryl. I am so glad that you enjoyed the post. I have another post you might find helpful about Gluten free kids. I hope you will stop by again.
      Blessings,
      Lynda

  4. I am tempted to say that this requires some form of skill set but based on how it was described in this post it sure seems like just about anyone can transform a recipe into a gluten-free meal. It just requires some knowledge on how this is done and how it should be properly implemented and that is exactly what this post was meant for. These information would be really helpful. 

    1. Hi Jay!! Thanks for the kind words. I really think anyone can make a recipe gluten free but yes you do have to know about the flour. Boy did I have some horrible tasting ones at times but you can never do it if you don’t try it. Hope you do and have fun.

      Blessings,

      Lynda

  5. Dear Lynda,

    Wow, as always you covered all the details and every single time I read an article of yours I learn so much new stuff!

    Awesome mission “Healthy & Tasty food” many are just giving importance to the taste not worried much on preparing/having healthy food. Thanks a lot for the great insights on Gluten-free recipe. Helpful information on preparing Gluten-free flour.

    Very detailed and doable and easy to follow steps make this recipe a must try. Looking at the transformation of normal recipe into a gluten-free recipe is amazing and it made me to think more on the subject. Gonna follow your advice and try to transform different recipe into a gluten-free recipe.

    My wife use to make home-made biscuits but those are not gluten-free, going to share your post with her I believe she will love it.

    Wishing you Great Success!

    Paul

    1. Hey there Paul!! Thanks for your kind words as always. I am glad you enjoyed it I hope you and your wife will have fun creating all kinds of new recipes. I will see ya at the top sir!! 

      Blessings,

      Lynda

  6. Bread is actually what I missed most about my diet too once I gave up gluten. At the time, I just figured there will have to be some sacrifices and persevered. And over time my love and in a way desire for bread went away. But now reading that it’s effectively possible to make some by alternating a kind of a standard recipe, I have to be honest, I want to make and try some.

    I’ve never really gone for the ones available at the grocery shop. I’ve been told that they are very far from enjoyable. But homemade stuff is an entirely different thing.

    Loved that encouragement to experiment. 🙂 It’s so true. :))))

    Have a Wonderful Day!

    Rasa

    1. I am telling you it is really easy after you get used to it to substitute any recipe to be gluten-free. When I realized that it opened a whole new world to me. I hope it does for you as well. BTW I hate store-bought gluten-free bread also.

      Blessings,

      Lynda

  7. Wow,such an interesting, informative piece on how to make any recipe glutens free. It is an upheal battle to find gluten free foods and for people who are gluten intolerant like my kid, it isn’t an easy task. So,imagine my joy finding this website. I’ll be going through the website to learn more in order to make the little one’s menu more varied. Thanks for sharing,really. Will try the bread recipe today.

    1. Hey and thank you for the kind words!! I think you would like my other post here. It talks about kids being gluten-free and has a few recipes for kids on it. Try it out and see what you think.I hope it helps

      Blessings,

      Lynda

  8. interesting article you have there on how to make any recipe gluten free and also thanks for sharing your experience on different types of gluten free recipe you have try in the past both fail and good ones.am not that good in cooking,i do make use of recipes from an experience person like you. But the flour that I make use most of the time is Buckwheat it may contain the word “wheat,” but it is not a wheat grain and is gluten-free. It belongs to the family of pseudocereals, a group of grains that are eaten like cereals but don’t belong to the grass family.i use it most time and I seem to be conversant with it

    1. Hi, thanks for stopping by!! Buckwheat I hear is great flour. I personally have no experience with it. But now I am going to have to try it!! You are teaching me something !Thank you!!

      Blessings,

      Lynda

  9. With the increasing number of people allergic to gluten, it’s good to see that there are recipes for them to still enjoy their favourite meals. I have eaten some bread made from cassava flour, and it tasted quite good. 

    This would be really helpful to people allergic to gluten, can inspire us all to try new recipes. 

    1. Hey !! Thanks for stopping by!  I thank you for the nice words. I hope it does inspire people to know that they don’t have to be overwhelmed because the cannot eat gluten there are many options out ther.

      Blessings,

      Lynda

  10. Gluten does not provide nutrients that are essential and immune reaction of people with celiac disease is triggered by eating gluten, then I think this is a great article and at the same time a wonderful recipe. I’m amazed by the type of flours that goes with this recipe but with the bread not rising very well could be a turnoff to those who love their bread risen. Great writeup, keep up the good work. 

    1. Thank you so much for the kind words!!

      I know it is a turnoff but it is the only kind we can eat and when you are used to brad it is wonderful I also have a Naan recipe you can find it in gluten recipes for kids  This is a versatile bread recipe but again it is more like flatbread.

      Blessings,

      Lynda

  11. I do believe that cooking food that is healthy but still tastes good is the best approach to this. At the end of the day, if you won’t enjoy the meals you’ll definitely have a much harder time sticking with the Gluten Free eating (some does have the luxury though). In that sense, your invitation of not being afraid to experiment and not get overwhelmed is very much in place.

    Tapioca starch is something I’ve never tried. Yet. Will make the effort to buy some and see how it works.

    Loved that augmented recipe. Thank you. 🙂

    Cheers, have a Great One!

    Matiss

    1. Thanks for the kind words!!  I just want people who are having to not eat gluten and are just starting out to realize there is still life after gluten. I hope you like the tapioca starch and maybe can make some good gluten-free stuff. \

      Blessings,

      Lynda 

  12. As a Seventh-Day Adventist, we usually replace meat with gluten. It has almost the same texture as animal meat and contains almost the same amount of protein that makes gluten a good substitute to beef or chicken meat. So, whenever I see people try to avoid gluten with “gluten-free products” or “gluten-free recipe”, I wonder what is the reason why you guys avoid gluten. Please enlighten me why should I avoid that too.

    1. Hello, an welcome to my website!! I don’t know about everyone but I am allergic to gluten. I am only offering an alternative to people who cannot have gluten for whatever the reason. I know different people have different reasons for how they eat. It obviously wouldn’t be right for you for religous reason, and that is okay too.

      Blessings,

      Lynda

  13. This is a great post, I have never come across such article on gluten-free flour and I dislike anything baked with flour that has gluten in.

    I believe bread baked with Almond flour will surely come out nice and tasty. I need to try this out fast. I just learned a better way of making biscuits and Tortillas by combining cassava flour with almond flour, this is good research you have done. Just learning from you.

    I will follow your recipe and try it out and see how it comes out, then give you a report. Thank you for this knowledge, I will look out for similar posts from you.

    1. Thank you so much for your kind words. I hope you love it!! To Your Health !! Stop by anytime!!

      Blessings, 

      Lynda

  14. Wow, this is a very good article. with all the health problems that everyone is having with gluten is good to know that any recipe can be made gluten-free.

    Thanks for pointing out exactly what flours to use.  I was aware of coconut flour but not the cassava flour.

    Also it was very helpful that you actually transformed an original recipe into a gluten-free recipe. 

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