Gluten-Free Cooking Tips

Adjustments and substitutions for successful Gluten-Free Cooking

Gluten-Free cooking information provided by Nutrition-Essentials™

Flaxseed can be used as an egg substitution

Mix one tablespoon ground flaxseed with two tablespoons warm water for each egg.

Blend and let it sit for one minute. Add one half teaspoon flaxseed oil to this mixture plus ½ teaspoon baking soda. Beat into recipe as you would an egg.

Coconut, Rice, and Hemp milk is an excellent substitute for cow and soy milk

Works well in Pumpkin Pie!

Guar Gum can substituted for Xanthan Gum

Or vice-versa. Guar gum is the best choice. Xanthan Gum is made from a type of mold.

Save dried out gluten-free breads and rolls

Store in freezer to use later in stuffing’s or bread puddings.

For extra rise in mixtures use club soda

Beware of commercial spices

Many contain wheat flour or gluten derivatives!

BETTER CHOICE: Make your own!

Freeze gluten-free cookie dough

Make into small, 1 to 1-½ inch balls. Use wax paper between layers.

Makes for quick cookie baking and the fresh baked smell is always a delight!

Make your own TV style meals with oven or microwaveable containers

Label and date them for quick identification. Great way to make sleepovers a breeze!

Grind little bits of leftover fresh veggies (like carrots, onions, peppers, celery, ect.)

Store in freezer for quick stir fry or soups.

Add a little applesauce or other pureed fruits to breads, cakes & cookies

It increase moisture retention. About ¼ cup to a recipe.

Focus only on the items in a recipe that need to be changed

Sometimes recipes will call for only one or two tablespoons of wheat or gluten-containing ingredients. You can easily substitute them for simple gluten-free flour or flour blends.

Keep gluten-free pastas, breads (commercial or homemade), tortilla, crackers, and other items on-hand to help make meal planning and cooking easier

Flouring or Breading Meats and Veggies

Simply omit or try using cornmeal, potato flakes, gluten-free flours, crushed potato or corn chips, gluten-free cereal, or gluten-free bread crumbs. Several commercial gluten-free coating mixes are available.

Gravies and Sauces

Try using Rice flour, sorghum, potato starch or cornstarch.

Use product boxes for proportions of liquid to thickener and cooking instructions.

Pudding and Pie Fillings

Cornstarch, potato starch, tapioca, and/or arrow root are the easiest choices.

Do you have a gluten-free cooking-tip or substitution? Please share it with us.