COLLEGE OF FOOD AGRICULTURAL AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY Lets review Last lesson we looked at Planning gluten free meals Gluten free label reading ID: 933700
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Gluten Free Eating:Cooking and Baking
COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES
COLLEGE OF EDUCATION AND HUMAN ECOLOGY
Slide2Let’s review:Last lesson, we looked at:Planning gluten free mealsGluten free label readingIngredients to avoid
Options when dining outGluten free eating at schoolHoliday and social eating
Slide3Program overview:Gluten’s role in foodsIntro to gluten free floursGluten free baking tipsTips
for cooking gluten freeGluten free recipe adaptations
Slide4The science of gluten
Slide5The role of wheat flourThickensCoatsBuilds structure
Slide6Components of flour StarchProteinFat
Slide7Gluten free floursGrain FloursAmaranth flourBuckwheat flourOat flourQuinoa flour
Rice flour, whiteRice flour, brownSorghum flourTeff flour
Nut Flours
Almond flour
Hazelnut flour
Peanut flour
Grain Free and Nut Free
Coconut flour
Chickpea flour
Soy flour
Slide8Gluten free starches
Starches
Cornstarch
Potato starch
Tapioca
starchArrowroot powder
Slide9Gluten free flour blends
CommercialMake your ownUse blend of different flours and starches (2:1 ratio)
Slide10Measuring flour
Weigh with kitchen scaleUse dry measureIf substituting for wheat flour, use 1 T. less per cup
Slide11Baking gluten free
NutritionMoistureFlavorStructureFat
Slide12Baking gluten free
LeaveningBindingTextureBaking timesFreshness
Slide13Gluten free cooking tipsThicken using same amount of gluten free flourFor cornstarch, first mix it with cold water for thickening
Make breading out of dried sandwich breadCornflakes can be used as breading
Slide14Cooking gluten free pastaAdd pasta slowly to boiling waterStir frequently during first 3 minutesDo not add oil to water
Test frequently for doneness
Slide15Adapting recipes Choose recipe with little flourSometimes flour can be omittedUse 1 T. less per cup of flourUse ‘from scratch’ recipes
Compare proportions to gluten free recipe
Slide16Program summary:The science of glutenGluten free floursGluten free baking tipsTips
for cooking gluten freeRecipe adaptations
Slide17Please share one
idea you learned today that will be helpful to you.
Slide18SourcesAcademy of Nutrition and Dietetics eatright.orgBeyond Celiac beyondceliac.orgCeliac Disease Foundation celiac.org
Complete Food and Nutrition Guide, Fourth Edition by Roberta Larson Duyff, MS, RD, FADA, CFCS, and the Academy of Nutrition and DieteticsGluten Intolerance Group gluten.orgThe How Can it Be Gluten Free Cookbook. America’s Test Kitchen
Nutrition 411 nutrition411.com
Slide19This program was developed by:
Shannon Carter, M.S.Extension Educator, Family and Consumer Sciences, Ohio State University ExtensionFairfield County831 College Avenue, Suite DLancaster, OH 43130
740-652-7270carter.413@osu.eduCFAES provides research and related educational programs to clients on a nondiscriminatory basis. For more information: http://go.osu.edu/cfaesdiversity.