How to convert your own favorite recipes to
cane-sugar free recipes!
Muffins, scones, and quick breads are very versatile and can easily be changed to reduce or eliminate cane sugar. (not cookies though....!) You can begin by replacing the sugar in your recipes equally with honey - or 1/2 honey and half the equivalent of stevia. Breads like the extra moisture of honey or agave nectar and bake up fluffy and nice with liquid sweeteners! You will find though that if you put too much stevia it begins to taste like stevia and not sweet!
I have found that you can decrease your sugars a lot in these recipes - in fact I ALWAYS start by cutting the sugar in muffin recipes in HALF! (even when I was using cane sugar!) They are still tasty and you don't miss the sugar at all. Less sugar is good - even if you're talking about natural sugars! Also - any time it calls for water you can sub juice (orange, apple - whatever you have) and decrease the other added sugars.
It is NOT so easy to convert when you are making them GF AND Egg Free AND Sugar Free! The best way to do that is to find a recipe that only needs one thing changed - ie sub only the flour for GF baking mix - or only the egg for egg replacer - or only change the sugar.
I have found that you can decrease your sugars a lot in these recipes - in fact I ALWAYS start by cutting the sugar in muffin recipes in HALF! (even when I was using cane sugar!) They are still tasty and you don't miss the sugar at all. Less sugar is good - even if you're talking about natural sugars! Also - any time it calls for water you can sub juice (orange, apple - whatever you have) and decrease the other added sugars.
It is NOT so easy to convert when you are making them GF AND Egg Free AND Sugar Free! The best way to do that is to find a recipe that only needs one thing changed - ie sub only the flour for GF baking mix - or only the egg for egg replacer - or only change the sugar.
ALL PURPOSE FLOUR MIXTURE FOR CONVERTING YOUR FAVORITE QUICKBREAD RECIPE
Mix a large amount in a contnainer: (by weight not cups!)
1 part tapioca starch
2 parts potato starch
4 parts sweet rice / glutinous rice flour
6 parts white rice flour
HOW TO USE THIS MIX: Measure this flour using a kitchen scale. 140 grams = 1 cup of regular flour - then also add 1/4 tsp xanthan gum to your recipe.Where to find flours: The cheapest flours are found in the asian store! This picture is of the best and cheapest I've found. Superstore also has it sometimes in their imported foods.
ISN'T THERE GLUTEN IN GLUTINOUS RICE? Nope! Glutinous rice / sweet rice / sticky rice - it just has more starch.
CAN I USE THIS FOR ALL MY BAKING? Nope - gluten free is different - different ratios for different foods. This is for quick breads. (ie breads that are fluffy and leavened with baking powder /soda) See the sweets and treats - cookies and squares page for a cookie flour mixture!
1 part tapioca starch
2 parts potato starch
4 parts sweet rice / glutinous rice flour
6 parts white rice flour
HOW TO USE THIS MIX: Measure this flour using a kitchen scale. 140 grams = 1 cup of regular flour - then also add 1/4 tsp xanthan gum to your recipe.Where to find flours: The cheapest flours are found in the asian store! This picture is of the best and cheapest I've found. Superstore also has it sometimes in their imported foods.
ISN'T THERE GLUTEN IN GLUTINOUS RICE? Nope! Glutinous rice / sweet rice / sticky rice - it just has more starch.
CAN I USE THIS FOR ALL MY BAKING? Nope - gluten free is different - different ratios for different foods. This is for quick breads. (ie breads that are fluffy and leavened with baking powder /soda) See the sweets and treats - cookies and squares page for a cookie flour mixture!
PANCAKES - GF, DF, EF, SFHere's my latest best pancake recipe. I buy a GF all purpose baking mix either at Lorenzo's Bakery in Winnipeg (its great) or at the Bulk Barn (that's what I used when I developed this recipe)
2 1/3 cups GF all purpose flour mix 1 Tbsp plus 1 tsp baking powder 1/3 cup ground oats 1 Tbsp ground flax 1 tsp cinnamon 1 cup "milk" 1/2 cup orange juice 1/2 cup plus 2 Tbsp water 3 Tbsp oil 1 tsp vanilla Mix the dry ingredients. Add wet ingredients - and stir well. You may have to press out lumps - the GF mix doesn't mix as well - but be sure to leave some lumps too! Scoop onto hot griddle as usual! These are excellent with grated apple and nutmeg or blueberries! ALTERNATE RECIPE (NEW FAVORITE!!) PANCAKE MIX - JUST ADD MILK Ingredients (Mix ahead in large quantities)
1 PART MIX: 1 ½ PARTS MILK Biscuits!!!I'm not sure why biscuits are so hard! After MANY failed attempts at gluten free biscuits I've found one that is good! The secret is buckwheat flour!
1 cup buckwheat flour 1/4 tsp salt 1/4 tsp baking soda 1/2 tsp baking powder 2 Tbsp margarine 1/2 cup milk (or enough to make a dough) Mix the dry ingredients. Rub the margarine in with the back of a spoon. Add enough milk to make a dough . Drop onto a greased baking pan and bake at 375' for 10 min. or until they're cooked in the middle but not overcooked. Carrot Cake Donuts / Muffins
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WAFFLES - GF, DF, EF, SFThese are crispy on the outside and nice and fluffy. I use the egg replacer recipe on the Misc. Page!
3 cups GF All purpose flour mix (I use the Bulk Barn kind) 4 Tbsp baking powder 1 cup milk 3/4 cup water scant 1 cup orange juice 3/4 cup oil vanilla 2 Tbsp vinegar (do not omit this or they'll taste like baking soda!) 3 Tbsp egg replacer mixed with 3/8 cup water - then whip until its thick Mix dry ingredients. Mix the egg replacer and water and whip with an electric mixer until its thick. Add the wet ingredients and stir well. (The batter will seem REALLY thin - don't add more "flour" - it will cook up light and fluffy!) Cook in a GREASED waffle iron. I set a timer for 2 min. and they're perfect - the waffle iron light comes on later and they're very very crunchy! WAFFLES or PANCAKES
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