I have been compensated for my time by McNeil Nutritionals, LLC, the maker of SPLENDA® Sweetener Products. All statements and opinions are my own. I have pledged to Blog With Integrity, asserting that the trust of my readers and the blogging community is vitally important to me.
Would it still be a Caesar salad without the garlic croutons, or still be a strawberry shortcake without the buttermilk biscuit? If you have been diagnosed as being sensitive to gluten, you are likely to face many recipe challenges. And the task is even harder if you want to lower your added sugar intake, too. But just like learning to make new recipes using ingredients and preparation methods that you haven’t tried before takes practice, you can master the art of gluten free and lower-added sugar cooking and baking to keep your meals real.
Wheat Functions & Features
The main value of the gluten in wheat flour, besides being a source of protein, is that it stretches when heated so dough and batters can rise to make light, airy breads, cakes and pastry. Higher protein wheat flour is typically used in yeast breads to give them structure, while lower protein flour, such as cake flour, provides a more tender crumb and texture for cakes and pastry. Without gluten, you’ll need other ways to get volume in your baked goods and create the desired texture.
Flavor is also provided by the type of flour used in a recipe, so when making substitutions for wheat flour you must consider how this will affect the taste of the finished product.
For best results when doing your gluten free cooking and baking, keep these Wheat Substitution Tips in mind.
Wheat Substitution Tips
- Follow measuring instructions carefully, such as to sift before measuring
- Use a combination of flour substitutes or a ready-made mix to get the benefits of several different ingredients
- Trust the recipe; it will have different ratios of liquid and dry ingredients than wheat-based recipes, and more leavening
- Don’t measure other ingredients over your mixing bowl, especially leavening, since spillage can affect results
- Mix for the time suggested and at the right speed; under or over mixing can affect results
- Avoid over filling the pan so batter can rise evenly and won’t collapse before fully baked
- Bake in the right type of pan (metal or glass) of the recommended size and at the right temperature
- Use a digital or “instant read” thermometer to check the internal temperature of breads to avoid over-baking
- Stock your pantry with gluten-free baking products, such as xanthan gum and guar gum, to get volume, and dough enhancers to help prevent items from going stale quickly
- You’ll be happy to know that SPLENDA® Sweetener Products have no gluten-containing ingredients.
Sugar Functions & Features
Granulated white sugar, powdered confectioner’s sugar and brown sugar are the sweeteners of choice in most recipes for desserts, candies, jellies and preserves, but they do much more than just sweeten the recipe.
Sugar also provides color, flavor, volume, texture, consistency and/or structure, depending on the recipe you’re making, so when it’s not used other steps must be taken to produce the desired results. You can get some tips on what to do in my blog “Cooking & Baking With Low Calorie Sweeteners” or one from Sue Taylor on “Baking with SPLENDA® Sweetener Products.”
Another great way to sweeten a dish is to substitute a fruit puree (such as unsweetened apple sauce) for some of the oil or other liquids called for. This may require making adjustments in the dry ingredients, too, but the benefits are worth it. You can also add dried fruit bits to enhance the sweetness or a little more of the spice(s) called for, such as cinnamon or nutmeg, or a dash more vanilla or other flavored extract.
Bonus Tip: If you have some failures in your early attempts at making gluten-free and/or lower-sugar recipes, put them in the food processor and turn them into sweet and savory “crumbs” to use as coatings, toppings and extenders for other dishes.
Robyn Flipse, MS, MA, RDN, “The Everyday RD,” is an author and nutrition consultant who has headed the nutrition services department in a large teaching hospital and maintained a private practice where she provided diet therapy to individuals and families. With more than 30 years of experience, Robyn is motivated by the opportunity to help people make the best eating decisions for their everyday diet. She believes that choosing what to eat should not be a daily battle and aims to separate the facts from the fiction so you can enjoy eating well.