This week I am continuing with the second and last part of some tips when it comes to converting recipes to Gluten Free and Dairy Free. The information is from Gluten Free Magazine put out by Fine Cooking.
To give GF baked goods a lift and help them rise in the oven, you may need to increase the amount of leavener in the recipe by 25% to 50%. If the recipe already contains a high leavener to flour ratio, you may not need to add much more. Adding 1/4 to 1/2 teaspoon of baking soda to a recipe leavened only with baking powder can help boost the leavening power and lighten GF baked goods. Be careful not to add too much leavener as it can make the batter unstable or cause peaks in the center of muffins, quick breads, and cakes.
Both altitude and weather can have an influence on GF baked goods, so you may need to make some adjustments to your recipe. When making GF baked goods at elevations above 3,000 feet, you may need to increase the amount of liquid called for in the recipe; otherwise the baked goods may not rise as well and the finished item may be dry. Humidity can also have a significant impact on GF baking. Both the outside weather and the humidity in your kitchen can affect the amount of liquid needed in a recipe. When the humidity is low, you may need to add more liquid to the recipe. If the humidity is high, you should be able to use about the same amount of liquid, or maybe a little less, than is called for.
I hope some of this information has peaked your interest and that you will get into your kitchen and do some experimenting to make you food a bit healthier and possibly reduce your pain level. Removing wheat and most of the GMO grains and vegetables from my diet has really drastically reduced. I have also cut out all dairy products from my diet as well.