Gluten-Free Makeovers Read Online Free PDF

all recipes in this category. Baking soda, however, is not a constant, and left to the baker to add as needed. The addition of amaranth and sorghum flour makes for a nutritionally dense, high fiber blend, but don’t let that put you off. This mix produces light, delicate baked goods. The fact that they are a little healthier will be our secret.
    SELF-RISING FLOUR
    1¼ cups white rice flour (6.5 ounces)
    1 cup sweet white sorghum flour (4 ounces)
    ¾ cup amaranth flour (3 ounces)
    ¾ cup cornstarch (3.5 ounces) or potato starch (4 ounces)
    ¼ cup tapioca starch/flour (1.1 ounces)
    2 tablespoons baking powder
    2 teaspoons xanthan gum
    1½ teaspoons salt
    Cake and Pastry Flour’s job is to produce cakes and cupcakes that rise nicely but have a delicate crumb when cut. Less protein and gum are necessary to perform this task. Sorghum flour and cornstarch help promote the light, airy texture.
    CAKE AND PASTRY FLOUR
    1 cup sweet white sorghum flour (4 ounces)
    1 cup white rice flour (5.4 ounces)
    ¾ cup cornstarch * (3.5 ounces)
    1½ teaspoons xanthan gum (or guar gum)
    ½ teaspoon salt
    The Basic Blend is for many cookie recipes and for those times when an all-purpose blend is called for. This can be replaced by using another all-purpose “white” blend with excellent results. You will need to add gum and salt unless they are already included in the blend.
    BASIC BLEND
    2¾ cups rice flour (15.4 ounces)
    1¼ cups corn or potato starch (8 ounces)
    ⅓ cup tapioca starch/flour (1.5 ounces)
Batching It: Double Batches and Beyond
    You can never have too much of a good thing when it comes to having these blends on hand anytime you want to bake. Make up multiple batches. Here’s an easy way:
    • To prepare a single batch: weigh out each dry ingredient using a kitchen scale. Weights are provided for a single recipe here.
    • The amount of gum, salt, baking powder, and baking soda per single recipe are too small to weigh out. Instead, measure these in teaspoons and tablespoons and add to your blend.
    • For larger batches: on a worksheet, multiply each ingredient by the number of recipes you would like to create. (I find that 5 or 10 work well.) Measure out the same multiple for the smaller ingredients like the gum, salt, baking powder, and baking soda, in teaspoons and tablespoons. Weigh this quantity in grams and write down the amount for future use.
    • Now you are ready to make a large batch of a blend anytime you wish. Simply weigh ingredients in the multiple you’ve chosen and place the ingredients in a large bowl or plastic container. Mix very well.
Shortcuts
    To make Bread Flour #1 from a Commercial Blend: Add 1 cup amaranth or sorghum flour per 3 cups of commercial all-purpose blend. Add 1 teaspoon xanthan gum and ½ teaspoon salt per 1 cup of flour if not already included in the blend. If included, add only 1 teaspoon of additional xanthan gum for 3 cups of flour.
    To make Self-Rising Flour from a Commercial Blend: Add 2 teaspoons baking powder per 1 cup of commercial blend. Add ¾ teaspoon xanthan gum and ¼ teaspoon salt per 1 cup of flour if not already included in the blend. If included, no other alterations are necessary.
    To make Cake and Pastry Flour from a Commercial Blend: Add ¼ cup cornstarch per 1 cup of commercial blend. Add ¾ teaspoon xanthan gum and ¼ teaspoon salt per 1 cup of flour if not already included in the blend. If already included, it is not necessary to add additional salt or xanthan gum.
Makeovers Made Easy:
Unlocking Recipe Secrets
    When I was diagnosed with celiac disease, I attended culinary classes, knowing full well I might not be able to eat anything, but certain I could re-create it at home. When I held a recipe, I held its soul. I had the inside track into understanding how it worked, why it worked, and the relationship of wet to dry ingredients.
    I pieced together ratios and methods, often examining two or more recipes for the same item to see which parts of it I preferred and