Ek het 'n metode ontwikkel om al my bakresepte met koekmeel (of selfrysende meel) in glutenvrye resepte te omskep. Jy hoef net 'n paar aanpassings te maak om al die smaak en amper dieselfde tekstuur in al my muffins, brood, scones, brownies en koeke te geniet!
Jy moet die resep aanpas volgens die instruksies hieronder.
Glutenvrye Meel Omskakelingsinstrument
Bepaal die presiese mengsel om koringmeel met 'n pasgemaakte glutenvrye mengsel te vervang.
1. Kies Reseptipe
2. Hoeveelheid koringmeel om te vervang
3. Watter tipe meel word in die resep gebruik?
Jou Glutenvrye Meelmengsel
Jy benodig al die volgende:
Kies jou opsies hierbo om die vereiste bestanddele te sien.
* Bedrae word afgerond vir praktiese gebruik. Die kleinste meetbare hoeveelheid in die VSA is 1/8 teelepel.
Dis nie so eenvoudig soos om net koekmeel vir glutenvrye meel te verruil nie. โn Koek sal gom wees, โn bagel sal kliphard wees, of brownies sal dig wees. Dis nooit โn 1:1-verhouding nie, want ek gebruik nie eiers in my bakwerk nie.
Omskep van koeke, muffins, brownies, pannekoeke en pannekoeke
Wanneer jy 'n koringmeelresep in glutenvrye, eiervrye bak omskep, benodig jy 'n mengsel van meel soos 'n glutenvrye mengsel vir alle doeleindes en 'n neutagtige meel (bv. teff, gierst), saam met koeksoda en suurlemoensap. Dit is as gevolg van die afwesigheid van gluten en eiers, wat noodsaaklik is vir struktuur en rysmiddel. Gluten bied elastisiteit en 'n raamwerk om gasse vas te vang, terwyl eiers proteรฏen vir struktuur, vet vir rykheid en vog bydra.
In hul afwesigheid bied die glutenvrye mengsel vir alle doeleindes 'n basis van stysels en gomme om gluten se bindende eienskappe na te boots. Die byvoeging van neutagtige meel soos gierst-, teff- of hawermeel sal 'n fyner krummelstruktuur byvoeg, wat verhoed dat die gebak gommerig of te elasties is.
Koeksoda (โn basis) en suurlemoensap (โn suur) reageer om koolstofdioksied te produseer, wat die nodige hefkrag en belugting bied wat eiers tipies sou bydra, wat โn ligter, minder digte eindproduk verseker.
Hierdie kombinasie skep 'n sinergistiese effek wat vergoed vir die ontbrekende elemente om die gewenste tekstuur en rys te verkry.

Omskakeling van Broodresepte (Scones, Bagels, Brood, Kaneelrolletjies)
Vir glutenvrye, eiervrye deeg soos bagels, scones en kaneelrolletjies, wat inherent op gluten staatmaak vir hul koubaarheid en elastisiteit, is die byvoeging van 'n hele psyllium-dopgel nodig.
Psyllium-dop is 'n kragtige hidrokolloรฏed, wat beteken dat dit 'n beduidende hoeveelheid water absorbeer en behou, wat 'n stabiele, klewerige en effens rekbare jel vorm. Jy kan nie hierdie bestanddeel vir vlasmeel of chia-sade verruil nie. Hulle sal glad nie dieselfde koubaarheid kan reproduseer nie.
In tradisionele bak vorm gluten 'n netwerk wat gasse wat deur rysmiddels geproduseer word, vasvang, wat brood sy struktuur en taaiheid gee. Sonder gluten kan hierdie deeg krummelrig, droog en dig word, sonder die "byt". Die psyllium-jel boots sommige van gluten se eienskappe na deur 'n kniebare deeg te skep wat lug kan vasvang en sy vorm kan behou. Hierdie jelnetwerk help ook om die glutenvrye meel aan mekaar te bind, wat 'n klipharde en droรซ resultaat voorkom en eerder bydra tot 'n sagte, klam krummel en die taaiheid wat jy wil hรช.
Voordat jy met die resep begin, meet al jou bestanddele af. Hou die resep se vloeibare bestanddele byderhand, aangesien jy dit dadelik in die dopgel sal inwerk.
- Klits eers die hele psylliumdop en louwarm water kragtig saam om 'n dik jelpasta te vorm.
- Voeg onmiddellik enige van die oorblywende vloeibare bestanddele van die resep by, soos suiwelvrye melk, suurlemoensap, olie, ens.
- Voeg die nat bestanddele by die oorblywende droรซ bestanddele van die resep om die deeg te vorm.

Bestanddele wat jy nodig het
Om jou glutenvrye meelmengsel te maak, benodig jy:
- Allesdoel Glutenvrye Meel: Ek beveel aan Bob se Rooi Meul Glutenvry
- Gierstmeel: Ek beveel aan Bob se Rooi Meul Steengemaalde Gierst
- Koeksoda
- Suurlemoensap or Appelasyn
- Psyllium Husk (vir bagels, scones, brood, rolletjies)
- En om selfrysende meel te maak: Glutenvrye Bakpoeier.
Wat moet ek verwag?
Met glutenvrye meelalternatiewe sal jy 'n baie soortgelyke smaak kry as wat jy met koringmeel kry, maar die tekstuur sal 'n bietjie anders wees.
Glutenvrye bak sal 'n effens digter, effens gommeriger tekstuur gee as gewone meel.

Thanks Carine! Really well explained. Iโve been looking for GF recipes but have not found explanations of the why.
These conversions Iโm sure will come in useful as Iโve not known how to sub gf flours in a โnormalโ recipe.
This gives me hope I can play around with recipes.
Grateful, Anne
Hi Anne, I look forward to hear your feedback on the first recipe you will make using the gluten-free converter!
Can I use an egg in the bread/ bagel recipes? if so what can I leave out?
Ek het geen idee nie, ek bak nie met eiers nie.
What about cookies? Will these tips work.
Yes, first row says :Cakes, Muffins, Brownies, Crepes, Pancakes, Cookies, etc. (Less structure)
Hello! I used all gluten free flour. Itโs supposed to be an equal conversion to wheat flour. However, the scones didnโt rise. I later saw your conversion table. Rats! Iโll still eat my flat scones, but I look forward to making them taste better next time.
In egg-free baking, you canโt use gluten-free flour as a 1:1 swap to flour, even if the packaging says itโs a 1:1 flour, this is only true for recipes with eggs! For my recipes, itโs crucial to use my gluten-free converter.Let me know how it goes.
this is very interesting to read thank you for your output forme just learning of how to make gluten free dessert
I am so happy you enjoy this!
What if you are using Casava flour instead of wheat flour? Whatโs the conversion?
I never baked with cassava flour before, itโs not available in my country so I canโt recommend I am sorry.
I would like to make your Guinoa Bread Rolls using Bobโs Red Mill 1 to 1 gluten free
flour. The company claims that you can swap out wheat flour cup per cup with this flour. If I use it, besides the baking powder, do I still have to add the other things from your GF conversion tool?
what you see on the packaging is a recommendation for recipe using eggs. Since my recipes are egg-free, 1:1 swaps never provides a great texture, and thatโs why you need my gluten-free chart. In the chart, you select if you are converting a recipe using regular flour, or self-rising flour. It means the result the converter gives you already includes any extra baking powder. All you need then is to add all the remaining recipe ingredient, expect the flour.
Hi! I am so excited to do the apple sauce GF scones. I followed your advice and I came to the conversion tool. If the recipe calls for 2 cups of flour and I am โconvertingโ do I double the amounts on the conversion? Thanks a lot for your help. I have Celiac Disease, so your recipes are literally โheavenโ
If the recipe calls for 2 cups, select 2 cups in the drop down menu. If you want to make scones, tick the scone option. If the original recipe use self-rising flour tick self-rising flour. Then scroll down and you will get the eact gluten-free mi you have to create to make the scones. I copy paste below the answer for the applesauce scones: Your Gluten-Free Flour Mixture
Jy benodig al die volgende:
1 1/2 cups of Gluten-Free Flour Blend (e.g., rice/tapioca/potato starch base)
1/2 koppie sagte, neutagtige meel (bv. gierst-, teff-, hawer- of amandelmeel)
1/2 teelepel koeksoda
2 tsps of Acid (Lemon Juice or Apple Cider Vinegar)
2 Tbsps of Whole Psyllium Husk
3/4 cup of Water (to activate psyllium)
3 teelepels ekstra bakpoeier (vir selfrysende omskakeling)
Hello. Iโd like to confirm before trying out the Beer bread that the conversions Iโve written down are accurate. So to replace the 3 cups of self rising AP flour I would use: 2 1/4 cup GF blend + 3/4 cup oat or almond flour + 3/4 tsp baking soda + 3 tsp acid + 3 tbsp whole psyllium husk + 4 1/2 tsp baking powder. If you could verify please that this combo looks accurate Iโd greatly appreciate it. Btw, I make the quinoa bagels all the time and my husband loves them! Thank you! ๐
Hello Iโd really like to try your strawberry bread but I only have coconut flour. what would the conversion be?
Coconut flour never work well in egg-free baking recipes. Itโs a high fiber, low starch flour that needs eggs as a binder or the food come out ultra dry, fragile and crumble apart.
No, thatโs not correct you are mixing the extra water, and baking powder. If you use my automatic tool, select, bread, self-rising flour, 3 cups and hereโs the mix it gave you in the table below.
2 1/4 cups of Gluten-Free Flour Blend (e.g., rice/tapioca/potato starch base)
3/4 koppie sagte, neutagtige meel (bv. gierst-, teff-, hawer- of amandelmeel)
3/4 teelepel koeksoda
3 tsps of Acid (Lemon Juice or Apple Cider Vinegar)
3 Tbsps of Whole Psyllium Husk
1 cup + 2 Tbsps of Water (to activate psyllium)
4 1/2 tsps of Extra Baking Powder (for self-rising conversion)
Hi Carine. I didnโt receive an email notifying me that you responded to my comment even though I marked the box. Thank you for replyingโฆ I figured with the water and a bottle of beer it would be too much moisture. If Iโm understanding correctly, the remaining ingredients for the beer bread in addition to all that u listed from the GF tool would be: 12 oz beer, 3 tbsp olive oil, 1 tbsp sugar, salt? Iโm sorry that Iโm just not sure Iโm fully interpreting this accurately. Have you made the beer bread gluten free? Thank you for your help and advice.
Here the exact quantities you need to make the beer bread gluten-free:
Ingredients: 2 1/4 cups of Gluten-Free Flour Blend (e.g., rice/tapioca/potato starch base)
3/4 koppie sagte, neutagtige meel (bv. gierst-, teff-, hawer- of amandelmeel)
3/4 teelepel koeksoda
3 tsps of Acid (Lemon Juice or Apple Cider Vinegar)
3 Tbsps of Whole Psyllium Husk
1 cup + 2 Tbsps of Water (to activate psyllium)
4 1/2 tsps of Extra Baking Powder (for self-rising conversion),
12 fl. oz Light Blonde Beer
3 eetlepels sagte-geur olyfolie
Hiโฆ.Iโd love to try this recipe. The flour I have is Bobโs Red Mill 1:1, which has xanthan gum in itโฆis that considered self-rising? Would it work?
Itโs considered regular gluten-free flour, self-rising flour has baking powder added in the mix. But itโs all fine because when you use my gluten-free conversion tool, you need regular gluten-free flour blend, not a self-rising flour blend. Simply make sure you select self-rising flour IF you are converting a recipe using self-rising flour, or select flour, if using a recipe using flour.