Monday, April 1, 2013

Remaking Recipes

Sometimes it's not so easy to make a recipe you used before going gluten free into a gluten free success. However, it is possible. It might take a couple of tries so don't give up if you don't succeed the first time. 
The first thing you should do when trying to convert a recipe is to make sure you know what ingredients on your recipe are not gluten free. Once you know that, figure out what a suitable replacement for those ingredients will be. Keep in mind that with a gluten free flour or baking mix, you might need a little more moisture in your recipes than you did before. 
The other thing that may need to be adjusted on your recipes is cooking time. Cooking times with gluten free ingredients are not always the same as their gluten containing cousins. 
One recipe that I converted shortly after going gluten free was an easy pie crust recipe that I use for every holiday and party. This pie is so good that I have my 10 year old cousin and my 11 year old nephew requesting them for every family dinner. This delectable dish was taken to my family's Easter dinner this past weekend, and the boys ate all but one little slice of it.

This go to dessert took me a couple tries to get a flavor combination that liked in the crust. After trying it with Bob's Red Mill All Purpose Gluten Free Flour and also with Gluten Free Bisquick, I wound up choosing the Bisquick.
After a few attempts with converting recipes, you'll get the hang of it. After several years of cooking gluten free, I can now convert recipes with ease and even make up my own all the time. I've failed at some recipes and some have taken several tries, but if you stick to it, you can figure anything out.

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