Traci Anello

Food is art

Fall in love with gluten free baking

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Tonight is the night I am going to try to put a stop to the panic attacks gluten-free baking tends to bring on. I’m not handing out any meds here just straight sound advice.

When a person had been diagnosed with celiac disease, it feels as though your world of fine cuisine fades away with the evening sun. It’s over. You have to adjust to cardboard with powdered sugar for dessert. Cardboard with tomato sauce and some kind of cheese for pizza and you have to toast every tiny piece of bread you get your hands on. Well, those days are over.

The competition for gluten-free foods is at an all time high right now. There are amazing products popping out of kitchens made by families who decided they’ll make their own food. This is a good thing. Competition is a wonderful tool to motivate every producer, baker and chef to improve what’s being made every day. That means one thing. Better products every day. How would you feel if I said the best products will come out of your own kitchen? Perhaps I need the meds? Wrong answer. Read on.

What I want to share with you is a very easy secret that I want you to share with everyone you know. Every recipe for cakes, pies, cookies and whoopie pies (It’s a New England thing.) you have in your old recipe box is every recipe you’ll ever need to be the best at what you do. Why you ask?? Because these recipes are traditions in your family that you are going to be able to pass on to your children gluten-free or not. Those cookies you remember as a child with your mom or grand mother are the same ones you’ll enjoy every holiday. The trick? Just substitute a good All-purpose gluten-free flour cup for cup and a little xanthan gum for stability. That’s it! I converted every recipe I used in my traditional bakery to gluten-free successfully. Don’t be afraid. You can do this. It seems the panic attacks come from all of the weird ingredients and different flours. Don’t worry about that. Just get the flour and let the gluten-free gurus do all of the work figuring out what flour goes with what.

The best recipe to try this method with is brownies. They are pretty fool-proof and most brownie recipes have very little flour. Just try it. Every weekend I make pumpkin donuts and apple donuts by using my recipe for pumpkin bread and apple bread. I simply substitute Gf flour and add some xanthan and before you know it, you have everyone’s attention with the Fall aroma. No one will ever know they are gluten-free.

There are some other tricks I’ll share with you as I go. The real kicker here is you don’t have to invest in a ton of cookbooks that you don’t need. It’s all right there at your fingertips. All I ask is that you take a deep breath and focus on the fun behind the food you will create. When you realize how easy this can actually be, you’ll enjoy cooking and baking again. You’ll find your creative side and fall in love with it all over again.

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Author: Traci A.

Hello and thankyou for visiting my food page. I am a chef, culinary instructor, food consultant and plantbased certified as well as a mom. I've been in this industry for over 30 years. I'm here to show you how important the healing powers of food can be. From creating the idea to choosing the ingredients and finally the preparation both physically and mentally as well as spiritually.From start to finish, what you put into food is what others will receive. Food, the power of love and healing.

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