Linda Larsen, Dr. Jean McFadden Layton - Gluten-Free Baking For Dummies / Выпечка без глютена для чайников [2012, ePub, ENG]

Table of Contents

Introduction
About This Book
Conventions Used in This Book
What You’re Not to Read
Foolish Assumptions
How This Book Is Organized
Part I: What Is Gluten-Free Baking?
Part II: The Nuts and Bolts of Gluten-Free Baking
Part III: Sweet Gluten-Free Baking Recipes
Part IV: Savory Gluten-Free Baking Recipes
Part V: The Part of Tens
Icons Used in This Book
Where to Go from Here
Part I: What Is Gluten-Free Baking?
Chapter 1: The Challenges and Rewards of Gluten-Free Baking
The Basics of Gluten-Free Baking
What is gluten, and where does it lurk?
Why gluten and baking used to be inseparable
How you can bake without gluten
What Gluten-Free Means
Reading labels
Finding safe foods
Getting Excited about the Gluten-Free Lifestyle
Gluten-free doesn’t mean flavor-free
Raising kids to love the lifestyle
Setting realistic expectations
Chapter 2: Why Bake Gluten-Free?
Why People Eat Gluten-Free
Understanding celiac disease
Living with gluten intolerance
Dealing with nonceliac gluten sensitivity
Unraveling symptoms in kids
Should You Be Gluten-Free?
Wheat is not your friend
Gluten and behavior problems
Gluten and nutrition
Exploring Testing Options
Medical tests for gluten sensitivity spectrum
The elimination diet
Facing the Inevitable Consequences of Cheating
Compromised health
Unpleasant associated conditions
Chapter 3: Understanding the Rules of Baking
The Basic Science of Baking
Decoding recipe ingredients
Light and fluffy (or flaky) instead of flat and dense: Getting the right structure
Baking at high altitude
Measuring Ingredients for Best Results
Measuring dry ingredients
Measuring liquid ingredients
Measuring everything else
Testing for Doneness
Using your eyes: Doneness observations
Trying touch tests
Taking the temperature
Cooling Down and Chilling Out
Chapter 4: Unique Issues of Gluten-Free Baking
Tricks and Traps
Measuring, proportion, and mixing
Fixing the lack of structure
Getting the ratios right
Tools of the Trade
Parchment paper and plastic wrap
Ice cream scoops
Piping bags
Scales
Thermometers
Quick Bread Issues
Keeping it tender when you convert
Building structure in quick breads
Yeast Bread Issues
Understanding the basics of gluten-free yeast breads
Building flavor in gluten-free yeast breads
Pie Crust Issues
Building a tasty pie crust structure
Getting a flaky or mealy texture
Cake Issues
Keeping tenderness and moistness
Adding more flavor
Cookie Issues
Making the best gluten-free cookies
Deciding between crisp and chewy
Chapter 5: Building Flavor and Structure without Wheat
Mimicking Gluten’s Structure
Developing structure and strength
Retaining freshness
Mimicking Wheat’s Flavor
Adding nuttiness
Developing sweetness
Key Alternative Flours
Flours for delicate baked goods
Flours for yeast breads and rolls
Flours for quick breads
Flour weight chart
Adding Starches
Arrowroot
Cornstarch
Tapioca starch/flour
Potato starch
Starch weight chart
Using Additives to Achieve Tender Baked Goods
Gums
Gelatin
Egg protein
Chia and flaxseeds
Raw buckwheat flour
Sweet whey
Chapter 6: Understanding Dough
Understanding Basic Dough Structure
Gluten’s magical secrets
The role of starch
How Gluten-Free Doughs Are Different
The components of gluten-free dough
Structural differences
Starches
Working with Gluten-Free Doughs
Understanding mixing methods
Decoding free-form doughs
Part II: The Nuts and Bolts of Gluten-Free Baking
Chapter 7: Nutrition, Health, and the Gluten-Free Lifestyle
Staying Healthy When You’re Gluten-Free
The nutritional impact of celiac disease and gluten intolerance
Getting enough nutrients when you’re gluten-free
Casein Issues
The link between gluten intolerance and casein sensitivity
Avoiding casein in your diet
Finding alternatives to casein-containing foods
Lactose Intolerance
Gluten’s role in lactose intolerance
Uncovering lactose’s hiding places
Making substitutions
Replacing Key Missing Nutrients
Finding folate
Adding fiber
Getting your B vitamins
Adding iron
Managing Weight Issues
Losing weight
Gaining weight
Chapter 8: Keeping a Gluten-Free Kitchen
Decoding Cryptic Labels
Understanding label jargon
Avoiding suspect ingredients
Making Your Kitchen Safe
What to toss
What to keep
How to clean the kitchen
Dealing with Cross-Contamination
Thinking like a crumb to avoid crumbs
Separating utensils and equipment
Keeping “twin” foods
Training your family
Storing food safely
Chapter 9: Converting Favorite Recipes to Gluten-Free
Adjusting the Dough or Batter
Converting traditional dough and batter recipes to gluten-free
Mixing gluten-free batters
Using baking mixes
Handling and Baking the Dough
Working with gluten-free doughs
Baking and cooling doughs
Managing Expectations
Flavor differences
Texture differences
Visual differences
Part III: Sweet Gluten-Free Baking Recipes
Chapter 10: Gluten-Free Baking Mixes
Getting Started with Easy Baking Mix Recipes
Chapter 11: Quick Breakfast Recipes
Why Breakfast Is So Important
Quick and Easy Breakfast Recipes
Chapter 12: Sweet Yeast Breads
Working with Yeast
Enjoying Easy Sweet Yeast Bread Recipes
Chapter 13: Cookie Recipes
How to Make the Best Cookies
Easy and Delicious Cookie Recipes
Chapter 14: Brownies and Bars
The Keys to Delicious Brownies and Bar Cookies
Delicious Recipes for Brownies and Bar Cookies
Chapter 15: Pies and Pastries
Tips for Making Pies and Pastries
Delicious Pie and Pastry Recipes
Chapter 16: Cake and Frosting Recipes
Making the Best Cakes and Frostings
Delicious Cake and Frosting Recipes
Part IV: Savory Gluten-Free Baking Recipes
Chapter 17: Batter and Dough Recipes
Making the Best Batters and Doughs
Easy Batter and Dough Recipes
Chapter 18: Biscuits and Crackers
Basic Rules for Biscuits and Crackers
Biscuits
Crackers
Chapter 19: Savory Breads
Basic Rules for Yeast and Quick Savory Breads
Delicious Savory Bread Recipes
Chapter 20: Pizzas, Savory Pies, and Calzones
Tips for Making Pizzas and Pies
Easy Recipes for Pizzas, Pies, and Calzones
Chapter 21: Casseroles, Soufflés, Crepes, and Dumplings
Tips for Making the Best Entrée Recipes
Quick and Delicious Entrée Recipes
Part V: The Part of Tens
Chapter 22: Ten Important Gluten-Free Baking Tips
Always Weigh Flours and Starches
Consider Weighing All Other Ingredients
Remember That Gluten-Free Doughs Are Like Batters
Increase Flavorings
Bake with Room-Temperature Ingredients
Beat It!
Calibrate Your Oven
Get the Pan into the Oven Quickly
Get the Breads out of the Pan Quickly
Don’t Toss Your Mistakes
Chapter 23: Ten Sneaky Places Where Gluten Can Hide
Lunch Meats
Condiments
Food Colorings and Flavorings
Alcoholic Beverages
Candy and Chocolate
Vitamins and Supplements
Medications
Marshmallows
Self-Basting Poultry
Cheat Sheet