GFCF for dummies part-2
Substitutes for margarine in India include apple sauce, apple butter and even some fruits like banana.
Apple sauce fine or coarse textures is puree made from peeled or unpeeled apples. It has additives such as sugar and spices. Of course there are GFCF margarines available abroad.
Substitutes for egg: 1tbsp milled flax seed and 3tbsp water or an egg replacer. For the egg replacer follow the instruction on the box. Generally it is 1 heaped tablespoon Egg replacer plus 2 tablespoon warm water.
Substitute for soy sauce
240ml/8fl.oz Molasses
90ml/3fl.oz. Balsamic Vinegar
Sugar to taste
Place all the ingredients in a mixing bowl and mix until well blended. Source: TACA
Maple syrup 240 m l: 240 ml honey
Molasses240 ml: 240 ml honey/240 ml maple syrup/ ¾ cup (180 ml) light or dark brown sugar heated to dissolve in 1/4 cup (60 ml) liquid. Source: Joy of baking.com
Vinegar: Use distilled white vinegar. Red, white wine, balsamic vinegars are gluten free. Balsamic vinegar is made from grapes and used as a tangy salad dressing. It is definitely not available easily in India. As a substitute for balsamic vinegar, try this recipe from receipezaar. Combine ½ tsp sugar, 1/2tsp red wine vinegars to form 1tablespoon of balsamic vinegar.
Substitute for shortening: In India an easily available substitute could be dalda. (vanaspati).Did try it once, anybody for raagi biscuitsJ.Will put it up once I try it.
Apple sauce fine or coarse textures is puree made from peeled or unpeeled apples. It has additives such as sugar and spices. Of course there are GFCF margarines available abroad.
Substitutes for egg: 1tbsp milled flax seed and 3tbsp water or an egg replacer. For the egg replacer follow the instruction on the box. Generally it is 1 heaped tablespoon Egg replacer plus 2 tablespoon warm water.
Substitute for soy sauce
240ml/8fl.oz Molasses
90ml/3fl.oz. Balsamic Vinegar
Sugar to taste
Place all the ingredients in a mixing bowl and mix until well blended. Source: TACA
Maple syrup 240 m l: 240 ml honey
Molasses240 ml: 240 ml honey/240 ml maple syrup/ ¾ cup (180 ml) light or dark brown sugar heated to dissolve in 1/4 cup (60 ml) liquid. Source: Joy of baking.com
Vinegar: Use distilled white vinegar. Red, white wine, balsamic vinegars are gluten free. Balsamic vinegar is made from grapes and used as a tangy salad dressing. It is definitely not available easily in India. As a substitute for balsamic vinegar, try this recipe from receipezaar. Combine ½ tsp sugar, 1/2tsp red wine vinegars to form 1tablespoon of balsamic vinegar.
Substitute for shortening: In India an easily available substitute could be dalda. (vanaspati).Did try it once, anybody for raagi biscuitsJ.Will put it up once I try it.
Substitute for wheat: I have used sorghum/jowar flour, orgran all purpose flour, singhada(water chestnut),rajgirah flour made from the seeds of the plant Amaranth, tapioca flour, finger millet flours. .I have used tapioca to make papad, chips and for baking, The papad is flat wafer like preparation.I have tired rajgirah as a substitute for gluten free oats in a recipe that called for a combination of two flours.. I have made Indian breads such as poori, parathas and rotis with jowar/ fingermillet/water chestnut flours
What is the difference between self raising flour and all purpose flour?
Self raising flour has a leavening agent such as baking powder added to it along with salt.
Self raising flour has a leavening agent such as baking powder added to it along with salt.
Is potato starch and potato flour the same thing?
Potato starch is peeled potato made into a slurry and watery mix, dehydrated to form potato starch. It is very fine and bland. It can be heated with water in a saucepan to make gravies. Potato starch can serve a thickener substitute for corn starch. Potato flour is less dense and less white that potato starch. Sometimes potato flour and rice flour combined and used for gluten free baking.
I have learnt whole lot of things after having stared GFCF cooking. I shall share all that I learn in this process.
GFCF flours:
Potato starch is peeled potato made into a slurry and watery mix, dehydrated to form potato starch. It is very fine and bland. It can be heated with water in a saucepan to make gravies. Potato starch can serve a thickener substitute for corn starch. Potato flour is less dense and less white that potato starch. Sometimes potato flour and rice flour combined and used for gluten free baking.
I have learnt whole lot of things after having stared GFCF cooking. I shall share all that I learn in this process.
GFCF flours:
Comments