seminar

Slide 1:Successful Gluten-Free Baking

Sarah Parker Special Diets Consulting The Allergy & Gluten-Free Show �08 Stand 102 Trained at Tante Marie � Cordon Bleu Diploma Discovered shortly afterwards that I was intolerant to Wheat, Dairy, Sugar, Yeast & Alcohol and Allergic to Tree Fruits (Oral Allergy Syndrome) & some food additives. Have two daughters who are both intolerant to wheat & dairy Having previously had a career in IT I decided to build the website to share my recipes and ideas. I have also published a recipe book which aims to introduce you to new substitute ingredients and how they can be used. Today I will be sharing my best tips for baking gluten-free bread, cakes, pastries and biscuits�..and will share with you my favourite best-buy allergy-friendly products!Trained at Tante Marie � Cordon Bleu Diploma Discovered shortly afterwards that I was intolerant to Wheat, Dairy, Sugar, Yeast & Alcohol and Allergic to Tree Fruits (Oral Allergy Syndrome) & some food additives. Have two daughters who are both intolerant to wheat & dairy Having previously had a career in IT I decided to build the website to share my recipes and ideas. I have also published a recipe book which aims to introduce you to new substitute ingredients and how they can be used. Today I will be sharing my best tips for baking gluten-free bread, cakes, pastries and biscuits�..and will share with you my favourite best-buy allergy-friendly products!

Slide 2:Overview

Introduction to Special Diets Consulting Challenges of baking gluten-free Tips, best recipes, best products Bread Cakes Pastries Biscuits The gluten-free store-cupboard

Slide 3:Special Diets Consulting

Features monthly recipes and product reviews Offers advice on ingredient substitution Recommends best free-from products Supports the following free-from diets: A free website that supports people with food allergies and intolerances www.specialdietsconsulting.co.uk Monthly recipes can be topical, such as Easter goodies, Christmas baking etc..or sometimes I feature the best recipes for a type of food, such as bread, pastry, cakes�.Monthly recipes can be topical, such as Easter goodies, Christmas baking etc..or sometimes I feature the best recipes for a type of food, such as bread, pastry, cakes�.

Slide 4:Special Diets Consulting

Special diets cookery training courses Aimed at: food allergics/ intolerants trainee chefs practitioners hoteliers Courses are run at local cookery schools

Slide 5:Courses Available

Slide 6:Challenges of Baking Gluten-Free

Gluten provides body & structure to cakes Bread can be dry Cakes & Biscuits can be dry Cakes go stale quickly Bread doesn�t rise well Crumb is not soft Biscuits are crumbly Pastry difficult to handle Pastry is crumbly GF flours do not absorb liquid readily Gluten provides strength in bread dough Gluten helps to bind pastry & biscuit dough Gluten binds the ingredients Gluten stretches and traps the air bubbles with the dough/ mix to produce a light texture and soft crumb Without it these properties are compromised and alternative ingredients need to be found to do the same job. Xanthum gum is a �gluten replacer� that produces good results, but other ingredients can be added too�..Gluten binds the ingredients Gluten stretches and traps the air bubbles with the dough/ mix to produce a light texture and soft crumb Without it these properties are compromised and alternative ingredients need to be found to do the same job. Xanthum gum is a �gluten replacer� that produces good results, but other ingredients can be added too�..

Slide 7:Tips for Baking Gluten Free Bread

Add absorbent ingredients Add more liquid Use mixer to combine ingredients Add extra ingredients to add strength Add more raising agents Bake a soda-bread/corn-bread for yeast-free alternative For bread machines - follow machine (not packet) instructions Bread is dry Bread doesn�t rise well Crumb is not soft Milk powder Ground almonds Rice bran Gram flour Cornmeal Milk Tepid water` Kneading not required � since no gluten to stretch Extra yeast Egg whites Gelatine Xanthum gum More yeast Baking powder Use baking powder/ bicarbonate of soda to get rise I recommend the Panasonic SD-253 Recommend the Panasonic SD-253 � could I get one donated as a prizeRecommend the Panasonic SD-253 � could I get one donated as a prize

Slide 8:Sample Bread Recipes

Slide 9:Best GF Bread To Buy

Slide 11:Best Prescription GF Bread

Slide 13:Tips for Baking GF Cakes

Cakes can be dry Cake can be overly light Cakes can collapse Cakes go stale quickly Add absorbent ingredients Add more liquid Drizzle or feed cakes once baked Add extra ingredients to add strength Top with buttercream to counteract any dryness Bake, cool, slice & freeze Ground almonds Dried fruit Soya flour Cornmeal Milk Fruit juice Lemon or lime syrup Brandy or fruit liqueur More eggs Xanthum gum Recommend the Panasonic SD-253 � could I get one donated as a prizeRecommend the Panasonic SD-253 � could I get one donated as a prize

Slide 14:Sample Cake Recipes

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Slide 15:Best GF Cakes To Buy

Slide 17:Tips for Baking GF Biscuits

Biscuits can be dry Biscuits can be crumbly Biscuits lack crunch Add absorbent ingredients Leave biscuit dough to rest Add gooey ingredients to aid binding Add extra ingredients to add strength Add crunchy ingredients Quinoa/millet flakes Chopped nuts Brown and/or Granulated sugar Eggs Xanthum gum Ground nuts Eggs Syrups Fruit puree Ground nuts Desiccated coconut Buckwheat flour Recommend the Panasonic SD-253 � could I get one donated as a prizeRecommend the Panasonic SD-253 � could I get one donated as a prize

Slide 18:Sample Biscuit Recipes

Or AS chocolate crinkle cookies - 100% gf flour, golden syrup, bicarb of soda, granulated sugarOr AS chocolate crinkle cookies - 100% gf flour, golden syrup, bicarb of soda, granulated sugar

Slide 19:Best GF Biscuits To Buy

Slide 21:Tips for Baking Gluten Free Pastry

Pastry is difficult to handle Pastry is dry & crumbly Add absorbent ingredients Add more liquid Leave dough to rest Add eggs to aid binding Roll out between 2 sheets of clingfilm Don�t be afraid to press pastry into the tin Soya, Potato Tapioca flour Cold water Will allow wet ingredients to be absorbed Do not add flour Pastry will not harden Recommend the Panasonic SD-253 � could I get one donated as a prizeRecommend the Panasonic SD-253 � could I get one donated as a prize

Slide 22:Sample Pastry Recipes

Slide 23:Best GF Pastry To Buy

Slide 24:The GF Storecupboard

Slide 25:Successful Gluten-Free Baking

Sarah Parker Special Diets Consulting The Allergy & Gluten-Free Show �08 Stand 102 Trained at Tante Marie � Cordon Bleu Diploma Discovered shortly afterwards that I was intolerant to Wheat, Dairy, Sugar, Yeast & Alcohol and Allergic to Tree Fruits (Oral Allergy Syndrome) & some food additives. Have two daughters who are both intolerant to wheat & dairy Having previously had a career in IT I decided to build the website to share my recipes and ideas. I have also published a recipe book which aims to introduce you to new substitute ingredients and how they can be used. Today I will be sharing my best tips for baking gluten-free bread, cakes, pastries and biscuits�..and will share with you my favourite best-buy allergy-friendly products!Trained at Tante Marie � Cordon Bleu Diploma Discovered shortly afterwards that I was intolerant to Wheat, Dairy, Sugar, Yeast & Alcohol and Allergic to Tree Fruits (Oral Allergy Syndrome) & some food additives. Have two daughters who are both intolerant to wheat & dairy Having previously had a career in IT I decided to build the website to share my recipes and ideas. I have also published a recipe book which aims to introduce you to new substitute ingredients and how they can be used. Today I will be sharing my best tips for baking gluten-free bread, cakes, pastries and biscuits�..and will share with you my favourite best-buy allergy-friendly products!