If you or someone you love is allergic to wheat or gluten, then you know how hard it is to prepare tasty, worry-free food. From breads and pasta, to cake and cookies—many favorite foods typically contain wheat, which is the most common source of gluten. You will also find that many packaged and processed foods contain gluten. Things as seemingly unrelated to wheat as a seasoning blend can contain gluten. Today the need for living gluten free (GF) is accepted as a viable medical condition. It turns out there are several million people that lead a GF lifestyle.
The Viroqua Food Co-op bakery has a wonderful array of ready made, from scratch, baked items. Our lead baker, Ted Parrish, is a master of baking GF muffins, cake, cookies, pie, and so much more. I’ve learned a lot about the art of baking gluten free through working with Ted (who eats gluten-free).
Even though Ted and I have a lot of experience, cooking and baking GF is a work in progress here at the VFC. The ingredient we use the most is GF flour. When you come to the VFC, stop by the deli to see our new GF items or to ask any questions you may have.
VFC’s Gluten-Free Flour Blend
- 3 parts sorghum flour
- 3 parts potato starch
- 2 parts tapioca
Mix well, cover tightly, and store in a dry, dark place. You may refrigerate or freeze the blend, but bring back to room temperature before using.
With Ted’s help I’ve gone out on my own converting my own family recipes. So here is my sister Ellen’s best cookie recipe that I’ve converted over to GF:
Ellen’s Best Gluten-Free Cookies
- 3 cups VFC Gluten Free Flour Blend
- 2 tsp xanthum gum
- 2 cups corn meal
- 1 lb butter
- 1 1/2 cups sugar
- 4 egg yolks
- 2 tsp lemon zest
Combine flour, cornmeal, and xanthum gum. Mix well. Beat soft butter and sugar until fluffy. Add egg yolks and lemon zest. Mix all and blend well. Bake at 350 degrees for 10-12 minutes. Cool cookies, then glaze. For the glaze use 3-5 Tbsp. lemon juice with 2 cups of powdered sugar.