Making food substitutions is common in any type of cooking, including gluten-free cooking. As you adjust to gluten-free cooking, you'll realize that you can choose from a wide array of gluten-free ingredients to substitute for gluten-laden ones. Here are some savvy substitutions for some of your favorite ingredients:
Flour: If your recipe calls for flour, consider using cornstarch or a gluten-free flour or mix. Experiment with the many new flours available, like bean flours, sorghum, and amaranth. They're nutritious and add flavor, and oh yeah — they're gluten-free!
Breading and coatings: If a recipe calls for breading, bread crumbs, flour coating, or a similar preparation, consider using a wheat- or gluten-free mix (either homemade or store bought). Bread and muffin mixes work well for coatings on chicken and other fried goodies. Seasoned cornmeal or corn flour (masa) and crushed potato chips (especially barbecued flavor) are also excellent alternatives.
Thickeners: Cornstarch, arrowroot flour, and tapioca starch make great substitutes for flour and other thickeners. Dry pudding mix works well for sweet recipes, and bread or baking mixes work well for just about anything.
Read more of Gluten-Free Cooking For Dummies Cheat Sheet by Danna Korn and Connie Sarros HERE.
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