Annette’s gluten free kitchen tips

Gluten free Symple Brownies book 7

If someone in the family is affected by gluten, you will need to be diligent in the kitchen.

Here’s my 7 tips for a gluten free kitchen

  1. Most gluten free cakes rely on lots of ground nuts such as almonds or hazelnuts instead of flour, so be aware that this can add massive amounts of fat to the cake. Gluten free cakes are also packed with lots of butter and sugar, which isn’t ideal for those watching their weight. You will notice how I have adapted recipes so that even though my new gluten free recipes may seem a little high in fat compared to my other recipes, they still contain between a third and a tenth of the fat found in normal gluten free baking. You may also find it easier to adapt your own recipes after cooking my recipes in this section.
  2. I use cornflour as a thickener in most of my sauces, but be aware that some cornflours do contain wheat, so check that it has GLUTEN FREE on the packet as cornflour can contain rye, barley and oats. Corn products such as cornflakes may contain barley malt, so always check the labels on chips and corn chips as well.
  3. If you have to be really strict, then I suggest that you create an area in your kitchen for storing your gluten free ingredients. It is recommended that gluten free products be kept in their own container and have their own scoops. These ingredients should be kept above gluten containing grains/ingredients because if they are dropped they can contaminate the gluten free ingredients below. Also make sure your food prep surfaces, utensils, mixer, pots and pans are free of any kind of gluten residue. I would also suggest if you need to be really strict that you have a separate toaster for gluten free toasting as it is really important to avoid cross-contamination of gluten free foods with gluten.
  4. Some spices and Asian sauces such as soy sauce can contain wheat or gluten, so replace these with Tamari. Some manufacturers produce gluten free soy sauces, by using a rice base instead of wheat. Examples include Fountain and Kikkoman. You will also find wheat in most gravy mixes, soups, some dairy products and commercially made sauces, so be diligent in reading the labels on food packaging.
  5. All unprocessed animal meats are gluten free, but you will need to check if the meat has been processed or packed with fillings such as breadcrumbs, pastry or thickeners.
  6. Check out the health food section in supermarkets as they are continually stocking more and more gluten free products, but if you’re not sure or in doubt then don’t have it.
  7. Some other gluten free recipes of mine are my Gluten Free Chewy Muesli Bars in book 6, Gluten Free Carrot Cake in book 5 and Hazelnut and Plum Flan book 4. I find my gluten free recipes are best eaten on the day of cooking.

Follow these few simple steps for a gluten free kitchen to take the stress out of gluten free living.

Information forms part of book 7 which includes a gluten free baking section. Recipe pictured is Symple Brownies.

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