More Tips for Baking and Cooking

To continue with yesterdays topic, let's look at a few more tips. I have a few dozen more cooking and baking tips that will be included in my recipe book that should be finished by next year, sometime.

Non-gluten Pie Crusts

After trying to get the perfect mixture consistency, I can tell you that it's best to include a small amount of Xanthan Gum in the dry mix, about 1/2 tsp. This helps to keep the crust from cracking, along with using enough butter and liquid. This crust is very easily burnt, so please either cover the entire pie with aluminum foil or just the fluted edges if you aren't using a pie crust top. I find that only 5-8 minutes, without the aluminum foil, is needed for browning the crust.

Non-gluten Cookies

I will be including some very yummy cookie recipes in my book. If you like to bake cookies and want to switch to non-gluten flour, there are a couple of tricks that might be helpful when trying to convert recipes. First, decrease the amount of shortening in the recipe by about 40%. Otherwise, you'll end up with cookie pancakes. Second, you may have to decrease the oven temperature by as much as 25 degrees F., according to how hot or cool the oven. And, third, try decreasing the cooking time by a few minutes, as the cookies may get brown more quickly than if you were using regular flour.

Thickening Sauces, Gravies and Pie Fillings

The usual method of thickening usually involves flour, instant tapioca or cornstarch. If you'd like to try a different product, may I suggest arrowroot powder. I like the way is dissolves into the liquid without lumping, the way flour or cornstarch may. If boiling the liquid, wait until the end to add the arrowroot powder. Use about the same amount of arrowroot as you would cornstarch or flour.

Mushrooms

Adding caramelized mushrooms to any vegetable dish gives a depth of flavor that you don't get from steamed mushrooms. These vegetables contain a significant amount of water, so, in order to caramelise them, you have to cook them in some oil, without salting them and without any other “wet” vegetables, such as onions. Once they begin to get that wonderful color, add the other vegetables and salt. It'll make a big difference.

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