Last year I was asked to prepare food for a princess party at the local museum. It was going to be for girls, from very young to teenagers (with a queen accompanying them), to learn what it meant to be a princess in real life. The things they were shown were photos of royal princesses past and present, and talks about the rigors of growing up as a princess were featured. The budding little princesses were taught how to curtsy and wave.
Any girl hears the word Princess and is left with dreamy eyes. There are so many princesses in fairy tales, Cinderella, Snow White, Sleeping Beauty to name just a few. All the girls wanted to dress up and come to a Princess Party.
My assignment, making the princess’s treats, led me to make some delicious and beautiful little foods. At the last moment, I found a recipe for chocolate mice.
They seemed so cute; He just had to try them, so I made just a few. Mice seem to feature prominently in some fairy tales, such as Cinderella. I thought they would be very appropriate. I used them to decorate the plates and the table, but there weren’t enough to give one to each little princess who attended. Still, they were well received and acclaimed, and everyone wanted one. I archived that success to use at a later date.
However, in the course of that party, I found out that one of the little princesses and the queen who accompanies her (who is one of the museum employees) have gluten intolerance.
That little princess, even though she wanted one of the little mice as much as all the other princesses, couldn’t have it because it wasn’t made gluten-free. I felt heartbroken. I love to cook and bake, and all the pretty meals were a big hit, but not for that little princess and the queen of hers. This was unacceptable. I had to learn about this problem.
The first Princess Party was such a success that a few weeks later the museum held another one, so that some of the little princesses who had not been able to attend the first party would now have a chance. The Queen who works in the museum would be present again with her little daughter. This time she would pay more attention to the food being served.
Beginning of the learning process
At that time, I knew that wheat contained gluten. He had no idea about some of the other things that might contain wheat, or even about cross contamination. I found a new recipe for chocolate covered mice. He used a basic cake mix recipe (with gluten-free flour), baked, then crumbled with a little frosting to form a batter for the bodies, shaped and dipped in chocolate. I used sliced almonds for the ears and red licorice for the tails. Everything was ready. I made the little bodies. I got my licorice packet to do the queues. Something made me look at the ingredients. It contained wheat. Oh good grievance. Now what.
My husband, always willing to solve a problem, searched online and found a place that sells gluten-free licorice, ordered some there, and it arrived within a few days. I finished making the little mice, in a smaller size than the first time, and they were so cute that I couldn’t wait for all the little princesses to enjoy them this time, including the gluten intolerant little princess.
I kept the concept high in my mind during the creation of all the little gifts made for that party, and I was careful to have plenty of alternatives. Everything I made was delicious and everyone enjoyed it, and that’s exactly how it should be.
continuing education
After that event passed, I continued to be curious as to what could be made gluten-free. I help out at the museum quite often, making treats for events as well as just sharing. My sister-in-law also works at the museum and I have become an extension of the museum family. The young lady who is gluten intolerant is a very sweet person, and I didn’t want to have to exclude her from enjoying some of the things I do there, so I started looking online to see what all this gluten-free was all about. on.
That’s when I found out that aside from the obvious wheat, barley and rye also contained gluten. Oh my. Okay, so that really started to feel a bit overwhelming, in reference to making a recipe. I talked to my best friend in the world (since second grade), also named Chris. A few years ago, he decided to stop eating gluten because he felt that he was possibly gluten intolerant to some degree. Knowing this, I asked him what he did on his way to the gluten-free diet. What did she bake? How good was she compared to wheat based recipes. Has she ever made bread?
She gave me many good ideas, as well as more knowledge. She talked to me about cross-contamination, about not using anything made of wood, since it could never be completely cleaned of wheat; how much all this could affect a person who was intolerant to gluten. It was daunting. Scary. Frustrating.
Next steps
I thought a lot about all this. I thought about how glad I was that gluten intolerance wasn’t one of my problems. But I also thought about what it would be like to have to face this problem, as many people do. What would it mean to me? He was determined to learn.
The local supermarket (a local grocery and a fabulous store) offers five different varieties of gluten free flour mixes. They also carry most different single type flours that can be used to create your own gluten free mix. For starters, I bought a Namaste brand gluten-free flour mix to try. The next day I made pancakes for breakfast, using my normal pancake recipe, but substituting this gluten-free flour, plus a half teaspoon of xanthan gum. I love peaches on pancakes, so I added peaches to the recipe. They were completely delicious. I put a couple on a plate with some maple syrup and gave them to my husband to try. He loved them. Okay, he was on a roll.
I used that same flour mix (in a regular wheat flour recipe) to make a cake, again adding xanthan gum. It turned out perfect. The texture was slightly different, but the flavor was great. I don’t think anyone would know the difference if I didn’t tell them.
You may be wondering about xanthan gum. I did. I read about it, and it’s a thickener. Add cohesion to gluten-free recipes. It’s an expensive ingredient, but you don’t need a lot at once. I’ve just been guessing, mostly. If I’m making a recipe with 1 cup of flour called for, I can use 1/2 teaspoon of xanthan gum. If it’s a larger recipe, like a two-layer cake, you could add 1 teaspoon of xanthan gum to the entire recipe. I sift it along with the flour and any other raising agents normally used in the recipe. I also recently read that more top chefs are using Xanthan Gum these days, as it thickens things without the need for heat. Making a runny salad dressing can gain a bit of body by mixing it with xanthan gum, for example. I haven’t tried this yet, but I will.
branching out
The vast majority of the recipes I’ve made gluten-free in my testing phase are ones I’ve made many times in the past with all-purpose regular (wheat) flour. Most of them have been pastries or coffee cakes, in addition to pancakes. He wanted to see what would happen, using recipes he knew well. In general, I find cakes to be more moist and I really like that aspect. Now I felt it was time to try a different combination of flour. King Arthur Flour catalog had their own gluten free all purpose flour blend, although they also supplied the combination of the flours, as well as selling the 3 different flours used to make that mix. I bought all three flours and proceeded to mix my mixture. I made pancakes. yum. Okay, that was a try, so I moved on to another cake. Exit.
I’ve been trying to bring some of these cakes to the museum, to get her opinion from the gluten intolerant young lady who works there, along with everyone else. I even scheduled a time to talk to her, just to poke around in her brain a bit and see if there were any other traps I wasn’t aware of. I got more tips from her as well as sharing another coffee cake with her that was so delicious. I feel like I have a better handle on the whole thing. I went online, searched for recipes, and fell in love with a particular website. I found a lot of recipes out there that I want to try. I’ve tried quite a few, from various sites. However, so far, my biggest successes have been with old tried-and-true recipes. I just substituted flour (and xanthan gum).
What about the bread?
I wondered about the bread. I read about it online and how it doesn’t work like regular wheat bread dough. I talked to my friend Chris again. She said that she tried to make bread a long time ago and made enough bricks to clad the front of my house. She said that she gave up bread. It’s okay. I know what a good cook and baker she is, so it was a bit disheartening to hear that. Still, I’ve been making bread for over 40 years. Okay, regular wheat breads, but I have a lot of baking experience. I have printed numerous gluten free bread recipes online. I haven’t tried them yet. Except one. And oh, it was good. I told my friend Chris. I don’t know if he’s tried it yet, but I did bring some of this bread that I made to the young lady at the museum and she loved it.
I’ve also been making pesto for over a year now and using it in my no-knead (non-GF) bread. I brush it on, sprinkle with some grated Parmesan, and broil for a few minutes until the cheese is melted. It’s fantastic. I made this with a slice of gluten free bread that I made and it was just wonderful. I also had a slice of pesto bread for the woman in the museum, and tears came to my eyes as she said, That has to be the best thing I’ve had since going gluten free.
Now I know how careful you have to be when embarking on this path. I also know that I can’t give things I bake to anyone with a severe gluten intolerance, because my kitchen is regularly used for baking and cooking with wheat flour. I better understand what works and what doesn’t.
I have tried buns. Unsuccessfully. Still. I have tried the cookies. Unsuccessfully. Still. I will be there. You can too.