All About Gluten-free Baking and Cooking Quiz

Answer: Rye

Although many people with gluten sensitivity can tolerate rye better then wheat, it does contain gluten and so it is not recommended for gluten-free baking.

Answer: rice

White, brown, basmati or black rice is gluten-free in plain form and should be safe to eat, unless it has been cross-contaminated, but some of the flavored rice might contain wheat-based thickener and so should be avoided. Interestingly, there is a rice called glutinous where the name actually refers to the sticky consistency the rice becomes with cooking, and not the gluten content.

Answer: For binding ingredients

Xanthan is an excellent binder as it helps starches combine to trap air. You have to be careful though when mixing it, because the longer it is mixed the more it will lose of its binding properties.

Answer: Barley

Barley contains 5-8 percent gluten, so it is not safe to use in gluten-free baking if you have celiac disease or have gluten intolerance. Barley flour is very high in fiber but it can be replaced by adding extra seeds, such as chia, flax seeds, or psyllium fiber to your gluten-free mix.

Answer: 2:1

This can naturally vary depending on the cake you bake or your personal preference, but too much starch will make your cake sticky. Starches are not as high in nutrient as grains, so obviously the more starch is used the less nutrient the baked product will have.

Answer: Corn

It is made by the same bacteria that causes those black spots on broccoli and cauliflower. Corn sugar is fermented with the Xanthomonas bacteria and when it becomes a shiny goo, it is dried and ground into a powder.

Answer: Cornstarch

You probably are surprised by that answer but some corn starch is made out of wheat and would not be suitable for gluten-free cooking.

Answer: In the fridge or freezer

It can be stored anywhere really, but keeping it in the fridge or freezer will double its shelf life. Brown rice or rice made out of beans will last for a much shorter time, therefore putting a date on the jar is very useful.

Answer: It has a high oil content

To make almond meal first you have to blanch almonds to take off their skin and then grind them up to a very fine consistency. They are high in nutrition and highly versatile and can be used in all sorts of baking. Because of the high oil content, it is best to store smaller quantities at home and get them or make them fresh when needed. You can also grind them up with the skin on and to any consistency you like.

The less fine the meal is the more rising agent is needed to achieve the same texture.

Answer: No

The answer is simply no. Whole-grains are not only high in fiber but have 31 different antioxidants in them. They are needed for a healthy gut and digestion. Unless it is recommended by a professional keep eating those yummy grains.