简单的! 无谷蛋白面粉是制作任何标准食谱无谷蛋白食物最简单的方法. Just substitute Measure for Measure 1:1 for the all-purpose or whole wheat flour in your favorite traditional (non-yeast) recipe; no other ingredients or changes needed.
这是
最好不要试图使现有的酵母面包配方无麸质. Better to use yeast recipes specifically developed for 无谷蛋白 ingredients; discover the wide array of
无谷蛋白面包、面包卷和披萨食谱
在AG真人国际厅的网站.
The vast majority of bakers are unable to beat batter long enough or hard enough by hand to lighten it sufficiently; thus our strong suggestion (read: requirement) that you use an electric mixer, 这是你成功的最好机会.
Measure carefully; the flour/liquid ratio is important. 面粉太多，你的面包会又干又脆. 液体太多，可能会沉在上面. 量面粉的方法是将面粉在容器中弄松, 把它洒在你的干量杯里, 然后把它弄平. 不要压制它.
在开始之前，将液体加热至微温，大约100华氏度.
不像大多数硬的、可揉制的酵母面团，无麸质面包是从面糊开始的. You can't successfully mix yeast bread batter by hand; you must use a machine of some kind - stand mixer, 电动搅拌机, 或面包机设置的面团周期. 注意无谷蛋白酵母面糊会很软, and silky smooth; but it won't be elastic, 就像一个典型的小麦酵母面团.
如果你的面包食谱要求鸡蛋，但你的日常饮食不包括鸡蛋, 用亚麻凝胶鸡蛋替代品代替鸡蛋. Use finely ground golden flax if you want a mild flavor and light color; brown flax for a more "whole grain" taste and appearance: 为 the equivalent of 1 large egg, 使用2汤匙(1/2盎司)亚麻粉(研磨得越细的亚麻粉), 更好的)与6汤匙(3盎司)冷水混合. 静置10分钟使其变稠后使用.
派
无麸质派皮非常精致，在烘烤前很难处理. 如果在你把它放到锅里的时候锅底裂开了, simply press the cracks together again; this will prevent filling from leaking 出 the bottom of the crust.
当你把它放在馅料上面的时候，如果上面的酥皮裂开了, 只要刷上牛奶, 撒上粗糖, and tell everyone it's a rustic-style pie; it needed to be vented, 无论如何. 在面包皮上刷上牛奶，再撒上糖，也能增加鲜亮的口感和甜脆的口感.
蛋糕 batter may be thicker than you're used to, and muffin batter much stickier; that's OK.
亚瑟王面包和蛋糕增强剂
增加无麸质蛋糕的保质期, 松饼, 和快速面包, 让它们保持更长时间的湿润和新鲜. 另外, 试着加几汤匙苹果酱(或puréed水果婴儿食品)或酸奶.
饼干通常会在烘焙后保持新鲜美味一天左右. 冷冻以延长储存时间. 如果你的饼干食谱要求鸡蛋，但你的日常饮食中没有鸡蛋, 用亚麻凝胶代替鸡蛋, 或者淀粉鸡蛋替代品. Both types of egg replacers worked well; the flax gel makes chewier cookies, 而以淀粉为基础的替代品能生产出更脆的饼干.
