Can anyone help with a question regarding Gluton Free Baking?
We are having some company tonight, one of whom can only eat gluton free food (cealiac, sp?).
A recipe includes baking powder and to be safe gluten free baking powder has been purchased.
This is many times more expensive than ordinary baking powder. However, the contents list on both pots of powder seems identical. Also, looking at gluton free recipes on specialist websites they specify gluton free flour etc but just say baking powder where necessary.
So my question is....for interest realy, is ordinary baking powder OK, or must the special stuff be used?
P.S. We cannot ask the guest as she is probably over the Atlantic somewhere at this time.
Regards.
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Gluten is the protein in grains such as wheat etc..
Baking powder can contain cornstarch, but there would be very little if any gluten in it.
Why not nip along to a health food store and buy some gluten free bread.
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Sorry, I read the title as "Glutton free banking"
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Glutton free banking
Research suggests there is no such thing!
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Some baking powder uses wheatflour, so has gluten in it. If you have already bought gluten free, then you're fine.
If you're going to have to do gluten free cooking, have a look at
www.coeliac.org.uk/gluten-free-diet-lifestyle/products-and-services
if you haven't already done so - helpful website.
And don't stir the cake mixture with a spoon that's been in another gluteny one!
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"So my question is....for interest realy, is ordinary baking powder OK, or must the special stuff be used?"
Some baking powders contain wheat starch and are unsuitable. Many don't and are not more expensive than those that do. Tesco own brand for example is fine.
My grand-daughter and son-in-law are both coeliac so I know what a minefield this is.
Useful link
www.coeliackids.co.uk/index.php/gluten-free-food-alternatives/64-baking-powder-gluten-free
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My M-i-L is coeliac, so we've encountered this quite alot.
The issue seems to be that with alot of products (baking powder included it seems), there is a big risk of contamination during processing. For others, wheatflour is used as a padding agent (cornflakes, for example).
The most ridiculous is oats. A standard bag of oats will NOT be gluten free, as oats and wheat are often processed together and cross contaminate. Gluten-free oats are processed separately, and costs about 3 times as much. I know, as I am in charge of making the family flapjacks. Actually the most ridiculous is chocolate. Some chocolate contains wheatflour?! I know as I am in charge of making family fridge-cakes.
Funnily, Spain is an excellent place to be a coeliac, with most supermarkets (particularly Mercadona) labelling pretty much everything as to it's gluten status. Ironic, since the condition is very common amongst celts (maybe alot of ex-pats?!)
This country is generally a pain in the derriere for coeliacs for all of the above reasons.
Hope that helps,
Alex.
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Thanks all for the replies.
At least we are safe for tonight as we have the proper stuff and plenty for the future if needed.
As another guest is vegan, life in the cookery department is a bit fraught at the moment. I have discovered lots of paperwork that needs attention that I can do in a more remote part of the house.
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Reminds me of a couple of years back.
My eldest son has a child in his class who is celiac. For my sons birthday he wanted to take in some cakes to share, and MrsB, being mindful of his classmate often being excluded from celebrations decided to make gluten free cookies for the whole class.
A couple of days later said child's mother approached MrsB to thank her for making an effort not to exclude him, but then went on to say that he didn't actually eat one of the cookies as he had been previously mislead resulting in quite a bad reaction, so now refuses anything unless it comes from Mum!
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coeliacs, vegitarians!! ...your a gluten for punishment!!
Last edited by: devonite on Tue 3 Jul 12 at 17:32
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Gluten Free Baking - Dog
