I was diagnosed gluten intolerant about three or four years ago. When I first heard this I panicked. What is there to eat! Certainly no bread stuff, no cookies and cakes, I already couldn’t eat a lot of stuff due to a lactose intolerance going back over 30 years!
Once I calmed myself down and realized that since I was the master of the kitchen, and I made most things from scratch, the only problems I would have is when we went out to eat. Now instead of making sure the item I want does not contain dairy - butter and yogurt and most cheeses are ok for me – I have to check to see that the item is also wheat and gluten free and also poultry free! Poultry free you say? Why?
I was told to stay away from poultry when I was diagnosed gluten free, but I was not told why. It so happens that some people like me can’t have poultry that has been fed gluten. Eggs also fall in that category. I have to get poultry that is fed a gluten free diet. I find that free range, organic poultry and eggs work, but here in New York City we can actually get poultry, chicken, turkey and I think even Cornish hens that are fed a gluten free diet. At home I can have poultry and I take a gluten free turkey if we go to one of the children’s houses for thanksgiving!
All chicken and turkey broth in my recipes are also gluten free.
So I began to slowly turn my old recipes into new recipes and I began experimenting with breads and pastas and pies and cakes. After having had that initial panic when told that I am gluten intolerant, I decided that I should share my recipes with anyone who would care to try them. You are getting the best of my experiments and also only some of my regular recipes since I have had to write them down.
After cooking for almost 40 years I very rarely use measuring spoons. To write my recipes down in gluten and lactose free versions is taking some time. I use measuring spoons and cups when I make bread or cakes, most everything up to now has been eyeballing you could say :). But to make sure you get the recipe I want to give you, I first convert my recipes by measuring everything and then cooking them again, some several times, using the measurements I give you.
All the recipes in my blog are gluten free. Some naturally, some by design… But, they can all be made by using all purpose wheat flour with a few exceptions such as the pie crust and the bread. After cooking for more than three years, gluten free, I wanted to share my experiences and recipes with you. I hope you enjoy them and they come out well for you.
I should mention here that all my recipes are lactose free as I am also lactose intolerant. But please make sure that the dairy products that I mention are ok with your lactose intolerance. After 30 odd years of being lactose intolerant I have discovered some things that I am ok with, most cheeses, yogurt and butter. I am so used to being lactose intolerant that it is natural for me to cook lactose free and Peter and the children don’t even think about our kitchen being a lactose free kitchen.
Now that lactose free milks are available as well as lactose free ice creams, I have found that on those occasions when I eat sour cream for instance, if I have some of the lactose free milk, I don’t get sick. So do be careful. Please be very careful of the lactose freeness in my cooking. I am ok with harder cheeses and butter, you might not be and I don’t want for you to get sick so go with what you use when you are cooking lactose free. I used to use non dairy coffee creamer when I made frosting before lactose free milks became available.
All my recipes have been approved by Peter, my husband, he loves my cooking and I have had to make sure everything still tastes as good as they did BEFORE…the only things that are not gluten free in our home is pasta, (it’s too expensive to feed Peter with,) and bagels which I have not yet tried. Everything else is gluten free for anyone who sits at our table to eat. I should add here also lactose free. Unless I make a point of it, no one is even aware that they are eating a lactose and gluten free meal.
The most important thing I discovered in using gluten free flours for baking was that it was necessary to weigh the flours on a scale rather than using a measuring cup. I use an old digital postal scale. Works for me!
If you make the butter sugar mix for most cookies too creamy the cookies will spread, conversely they will be crumbly if the butter and sugar are not creamed enough. This is one of those things I can’t show you like you can’t smell the cooking in our kitchen.
I also find using slightly less; I am talking 1 to 2 teaspoons of liquid in the dough mixtures makes for a sturdier bread or pasta.
I used to make THE PERFECT CHOCOLATE CAKE with all purpose wheat flour. Now of course I make it gluten free. 2 ¾ cups all purpose wheat flour should be used in place of the gluten free flour. If you are using all purpose gluten free flour using a measuring cup should be fine as they are made to weigh the same as wheat flour.
In using my recipes you need to know to add salt to fit your taste buds. As I cook with the least amount of salt or no salt. Always taste the food before the final steps of your preparation so you can adjust the seasoning.
When I write recipes I write t for teaspoon, T for tablespoon, c for cup. Also I just say milk or flour, unless I specify the kind of flour I used. Remember that I am gluten as well as lactose intolerant and all milk and flour I use are gluten and lactose free.
Have fun with your gluten free and lactose free cooking. Enjoy.
Mrs. Gabby’s Kitchen
GLUTEN FREE OR NOT
Each week a new recipe with or without pictures will be added to the blog. Some weeks I might add a bunch of recipes to get caught up. And occasionally none at all! So please visit the blog at least once a week to check out what is cooking in our kitchen.