Gluten-free Culinary Tips From Chefs and Bakers
5/7/09

The following was posted on the SillyYak site 5/7/09:

"While doing some GF research I found these tips and would like to share them :-) Be well, demoChef david

GLUTEN-FREE Culinary Tips

RICHARD COPPEDGE
When making a gluten-free yeast bread keep in mind that hydration, mixing speed and yeast content all need to be increased. Also, use a paddle attachment for mixing, bake the bread in a pan with side walls, bake with steam and release the steam later through venting.

JESSICA HALE
Cooking a gourmet, gluten-free meal requires forethought and a well stocked pantry. Having basics on hand such as GF chicken stock, GF sausage, roasted peppers and garlic, fresh herbs, spices and good quality GF prepared foods like pasta, tortillas and condiments, will transform your gluten-free cooking from a basic meal to an outstanding meal.

RON PICKARSKI
In making a gluten-free roux, primary consideration must be given to the percentage of carbohydrate (Starch) in the grain, which must be high to thicken the sauce, and the mesh (Milling) must be highly refined to give the sauce a smooth texture.

MONICA POOLE
Always let your dough or batter have time to rest. Tired dough is cranky! Rested dough behaves beautifully.

LORNA SASS
Since no two batches of quinoa require precisely the same amount of water to become tender, I find that the best way to cook quinoa is in an abundance of boiling water—like pasta. Whole Grains Every Day, Every Way (to be published November 2006).

JOEL SCHAEFER
When you find a product or ingredient you like to cook with, find as many ways to prepare it. You will have many more enjoyable meals without having to think too much too much about it.

ERIC STEIN
Knox Un-Flavored gelatin is readily available in regular grocery stores in the baking supplies area. It adds moisture and helps bind ingredients. It is a welcome addition to bread recipes with gluten-free flours.

LEE TOBIN
Always use the freshest, least processed ingredients in your dishes to maintain quality and gluten-free integrity.

RENEE ZONKA
When making a gluten-free pie crust, make sure you do not overwork the dough. Also, roll the dough between two sheets of plastic wrap. This will make it easier to roll, pick up and place into the pie pan."