Comments on: Converting Recipes to Gluten-Free http://blog.julesglutenfree.com/2012/10/converting-recipes-to-gluten-free/ Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour. Thu, 23 May 2013 15:29:07 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Jules http://blog.julesglutenfree.com/2012/10/converting-recipes-to-gluten-free/#comment-40698 Jules Mon, 22 Apr 2013 13:51:19 +0000 http://blog.julesglutenfree.com/?p=1291#comment-40698 Hi Shawn, extra xanthan gum will definitely make things chewy. If you already have my flour, you have no need for added xanthan gum. Rather than that, I suggest adding a bit more leavening, so with biscuits, add extra baking soda or powder. For yeast breads, things get trickier because the directions for gluten-free yeast breads are totally different. For example, you don’t knead the dough at all; you don’t let it rise and the punch down and set a second rise; you shape the dough and then let it rise instead of the reverse with gluten dough. In the beginning, while you’re getting the hang of gluten-free yeast doughs, follow a gluten-free recipe for yeasted doughs then later on you can go back to regular gluten yeast dough recipes because you’ll know how to modify the directions. For more specific questions, please feel free to email us at Support@JulesGlutenFree.com and we can walk through recipes with you!

]]> By: Shawn Nason http://blog.julesglutenfree.com/2012/10/converting-recipes-to-gluten-free/#comment-40666 Shawn Nason Sat, 20 Apr 2013 20:05:05 +0000 http://blog.julesglutenfree.com/?p=1291#comment-40666 Recently went gluten free, after 40+ years of baking, etc. Having trouble with baked goods, and tried to make my regular recipe for biscuits, they were good tasting but a bit chewy and heavy, is this normal? Also tried bagels and since the biscuits were heavy I added a teaspoon of xanthan gum..just read the blogs here and realize that is probably why they are chewy! feeling kinda of bummed as I have he jules all purpose flour, thought it was just a matter of substituting that for the wheat flour, am I doing something wrong?

]]> By: Michele Dauns http://blog.julesglutenfree.com/2012/10/converting-recipes-to-gluten-free/#comment-33300 Michele Dauns Wed, 10 Oct 2012 14:11:54 +0000 http://blog.julesglutenfree.com/?p=1291#comment-33300 Thanks! I will let you know how it goes!

]]> By: Jules http://blog.julesglutenfree.com/2012/10/converting-recipes-to-gluten-free/#comment-33297 Jules Wed, 10 Oct 2012 13:13:55 +0000 http://blog.julesglutenfree.com/?p=1291#comment-33297 Hi Michele – wow! You sure are getting a jump on your holiday baking! :) So smart to practice early! I am sorry, though, to hear that the recipe isn’t working for you. Why don’t you compare the proportions in your recipe to those in my fruitcake recipe and see if anything obvious jumps out at you. It sounds like there’s just too much liquid/fruit juice in your cake to get all the way cooked. Another option is to bake it in smaller, mini-loaf pans so there is more metal surface area to help it bake. I would also suggest turning the oven temperature down, covering the cake with foil and baking longer to help it really cook and dry out without burning. Hope these tips help!!

]]> By: Michele Dauns http://blog.julesglutenfree.com/2012/10/converting-recipes-to-gluten-free/#comment-33274 Michele Dauns Wed, 10 Oct 2012 02:21:12 +0000 http://blog.julesglutenfree.com/?p=1291#comment-33274 I keep trying to make my Grandma’s fruitcake with a straight gluten free flour substitution and it stays uncooked/raw in center and burnt on outside/all edges!

It is made in a bundt pan and does not contain eggs or alcohol. It does contain lots of dried fruit, flour, homemade green tomato mincemeat and molasses.

It used to turn out perfect with wheat flour ;(

Thanks you are awesome!

]]> By: Jules http://blog.julesglutenfree.com/2012/10/converting-recipes-to-gluten-free/#comment-32901 Jules Fri, 05 Oct 2012 19:01:13 +0000 http://blog.julesglutenfree.com/?p=1291#comment-32901 Kris, if you have a scale, weighing is always best in baking for the most accurate measurements.

]]> By: Jules http://blog.julesglutenfree.com/2012/10/converting-recipes-to-gluten-free/#comment-32900 Jules Fri, 05 Oct 2012 18:58:17 +0000 http://blog.julesglutenfree.com/?p=1291#comment-32900 Susan, that’s fantastic! That’s the way it oughta be! :)

]]> By: Kris http://blog.julesglutenfree.com/2012/10/converting-recipes-to-gluten-free/#comment-32574 Kris Mon, 01 Oct 2012 18:50:00 +0000 http://blog.julesglutenfree.com/?p=1291#comment-32574 Jules, when I use your flour in place of a cup of all purpose wheat flour, should I weigh your flour or should I simply do the scoop method I typically did with the other?

]]> By: Susan W http://blog.julesglutenfree.com/2012/10/converting-recipes-to-gluten-free/#comment-32560 Susan W Mon, 01 Oct 2012 16:43:19 +0000 http://blog.julesglutenfree.com/?p=1291#comment-32560 I use your flour blend recipe from your book for everything I bake. It all comes out the way it should and tastes great.

]]> By: Jules http://blog.julesglutenfree.com/2012/10/converting-recipes-to-gluten-free/#comment-30572 Jules Mon, 30 Jul 2012 19:22:42 +0000 http://blog.julesglutenfree.com/?p=1291#comment-30572 Kris, what kind of muffin recipe was it? Dense and chewy sounds like there was too much of something in the recipe -often that can be bananas or liquids. Also try the tip of adding more baking powder in your gluten recipes to help give more lift. Don’t get discouraged, as some kinds of recipes are far easier to convert to GF than others, but muffins are among the easier kinds, so feel free to email Support@JulesGlutenFree.com and let our customer service gals walk through the recipes with you to see if they can pinpoint what might have gone wrong. We’re here to help, so let us!!! :)

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