As you requested, I’ve edited the Q & A with Carol Fenster and listed here all of the 25 questions that she answered.
I’ve also linked to several of the different products Carol mentioned in order to make shopping easier for you. I know I’m going to buy a bacon splatter guard for the tortilla warming tip and at times it is easier for me to buy specialty flours online rather than traipse around town looking for them.
Do you have any tips and tricks you’d like to share? Feel free to share them in the comments section.
What are the five gluten-free cooking items every gluten-free baker/cook needs in their kitchen?
The top 5 must-have ingredients in my kitchen are: sorghum flour, potato starch, tapioca starch (aka tapioca flour), xanthan gum, and sweet rice flour. With those 5, I can make virtually anything. Of course, I would also like to have whole grain flours on hand like amaranth , quinoa, teff, Montina, and buckwheat to add important nutrients. As for appliances, I use my food processor to make bread dough, cookie dough, and grind nuts, plus I love my KitchenAid stand mixer for heavy dough, and I also use the little Bullet blender for quick jobs like salad dressings.
WHOLE GRAIN BREAD
Is there a "whole grain" equivalent for gluten free bread? One that is healthy and not too fattening for those of us who want to be healthy but have our sandwiches too!?
I, too, prefer the heartier breads over the plain white types. If I buy bread, I prefer Whole Food’s Prairie bread and sometimes I buy the multi-seed varieties from Food for Life or Kinnikinnick. But if I really want hearty, "whole-wheat" type breads I bake my own, adding sesame seeds, chopped nuts, perhaps whole grain teff, cooked whole grain amaranth, or the Creamy Buckwheat cereal by Bob’s Red Mill. Therea are several hearty bread recipes in 1,000 Gluten-Free Recipes, but it you want to adapt your own, add no more than 1/3 cup of the aforementioned grains to your own recipe and perhaps add more liquid as needed to compensate for these added dry ingredients. You might also see if there are gluten-free bakeries in your area that bake heartier breads.
What’s the secret to a good gluten-free crepe?
Crepes are actually quite easy to make. Use my recipe in 1,000 Gluten-Free Recipes, or your own. The batter should be quite thin (thinner than pancake batter) and pour very easily. Heat your crepe pan, following manufacturer’s directions. The first crepe is usually a "dud", so that’s the cook’s treat. Crepes cook very quickly and should be turned when the outer edges turn brown and then lightly brown on the other side. You can stack them between wax paper or plastic wrap as you’re frying them and then freeze them, or eat them right away. I use crepes for sweet dishes like Crepes Suzette, or Jam-filled crepes, or fill them with savory fillings such as Smoked Paprika Beef in Savory Crepes (all from 1,000 Gluten-Free Recipes).
I truly miss fried chicken cutlets. I have tried gluten-free breadcrumbs, flours, potato chips, and concoctions mixing them, but nothing gives that slightly thicker batter feel of real fried chicken.
I have stumbled upon a new gf breadcrumb that has a great consistency, but it dose not stay on the chicken. as soon as i star to cut the cutlet it breaks off. Any tips or ingredients I’m missing?
I make my own bread crumbs by simply whirling torn gluten-free bread in my food processor until it looks like bread crumbs. They’re far better than any store-bought crumbs; freeze them in a plastic bag and you’re always ready. I make gluten-free fried foods (like Chicken-Fried Steak and Pork Schnitzel) by first dipping them in flour (such as cornstarch or white rice flour works great) and then in beaten egg, and then in the bread crumbs. Fry them in oil, turning only once, or the breading falls off. Eat immediately!!!
RICE FLOUR SUBSTITUTE
Is there a substitute you would recommend for rice flour?
My favorite is sorghum flour; it can be used 1:1 in place of rice flour and doesn’t have the grittiness, plus it is more nutritious and has a great flavor. You can find it at natural food stores, usually by Bob’s Red Mill or Authentic Foods.