How to Convert a Traditional Recipe to Gluten and/or Dairy Free from Jean Duane, Alternative Cook.
1. Start with a combination of flours in these ratios: 50% grain flour (brown rice or sorghum), 25% starch (cornstarch, tapioca or potato starch) and 25% protein flour (navy, fava, garbanzo, soy, gafava flour) or a different grain flour. One cup of wheat flour translates into 1/4 cup of grain flour, 1/4 cup of bean flour and 1/4 cup of starch.
2. Add 25-50% more leavening (baking powder, baking soda or yeast).
3. Add 1/2 to 1 tsp. acid (vinegar, citric acid, ascorbic acid dough enhancer, cream of tartar or citrus juice).
4. Add 1/2 tsp. of either xanthan gum to the dry ingredients or guar gum to the wet ingredients for every cup of flour, or 1/4 tsp. of each. For smaller baked items, gums can be omitted.
5. Substitute butter with oil or ghee, cow’s milk with nut or rice milk (ideally with the same fat content).
6. Let the batter sit for a few minutes to absorb liquids before baking.
You can find one of Jean's recipes in the Better Homes and Gardens Christmas Cookies 2010 edition. With these notes, you can convert the rest to be gluten-free, dairy-free!
For more of Jean's creations and to see a conversion of a brownie recipe visit www.askjeanblog.com
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