Carol Fenster Ph.D

Carol Fenster Ph.D
Savory Palate, Inc.
8174 South Holly #404
Centennial, CO.
80122-4004
(303)741-5408
(800)741-5418
(303)741-0339 (fax)
carol@savorypalate.com
www.savorypalate.com

Can't Eat Wheat? Baking Tips Assure Success

So....your doctor says you shouldn't eat wheat. What now? Well, join the millions of Americans who routinely avoid wheat due to food allergies, autism, and other special diet situations- including celiac disease, a autoimmune condition in which the gluten in wheat prevents the absorption of nutrients. Three million Americans have this condition.

"People can live very well without wheat", says Savory Palate president Carol Fenster, Ph.D., publisher of gluten-free cookbooks, "if they use these tips for cooking with wheat substitutes.

(1) Beginners should choose a cookbook specially designed for wheat-sensitive persons. This assures early success and builds confidence. You can convert your own recipes to wheat-free later -when you're a pro.

(2) Replace wheat flour with a blend of flours, not just one flour. Choose from a wide array of flours to suit your preferences -rice , bean, soy, sorghum, potato, tapioca -then combine according to recipe directions (see below)

(3) Measure flour by loosely spooning it into the measuring cup. Level top with flat side of a knife. Don't "round" unless specified in the directions and never pack the flour down.

(4) Use more spices, herbs, and flavorings to compensate for the loss of wheat flavor. about 1/3 to 1/2 more than normal should do the trick.

(5) Use special ingredients such as xanthan gum, which compensates for the lack of gluten and improves texture. Without xanthan gum, baked goods crumble and fall apart.

(6) Choose baking pans and utensils wisely. Use smaller, non-stick baking pans instead of one larger one. Generously grease before using. Bundt cake pans distribute heat more evenly. Use dry measuring cups to measure dry ingredients; liquid measuring cups for liquid ingredients. The difference? Liquid measuring cups have spouts; dry measuring cups nest or fit together.

(7) Take advantage of modern appliances and aids. Invest in a bread machine. Use a food processor or heavy-duty mixer for thorough mixing of dough and heavy batter. Choose non-stick cookie sheets or parchment paper, Teflon sheets, or Silpat liners to avoid sticking.

Carol Fenster Biography April 2009

Carol Fenster Ph.D., is the president and founder of Savory Palate, Inc., a resource for people with food allergies, celiac disease, autism, and other medical conditions that require a particular diet. She has written seven special-diet cookbooks and is widely considered to be one of the top wheat-free and gluten-free experts in the country. She serves as a consultant to health professionals, manufacturers of best-selling alternative flour products, natural food stores, and associations that serve those with special diets. Carol has been featured in Reader's digest, Woman's World, Taste for Life, Natural Health, and Vegetarian Times, as well as gluten-free newsletters, magazines, and web sites. She recently launched a weekly, online, gluten-free menu planning service at www.GFreeCuisine.com . A resident of Colorado, she is a frequent speaker at global conferences and events about food sensitivities. She holds a doctorate in Sociology. To learn more about Carol Fenster, wheat and gluten sensitivities, and celiac disease, visit her web site:www.savorypalate.com.

Carol Fenster's Pizza Crust and Sauce

Adapted with permission from Gluten-Free 101 by Carol Fenster, Ph.D. (Savoty Palate 2006)
This crust is so delicious that it has recieved national acclaim. You can hold it in your hand and it won't crumble. Use your favorite toppings such as pepperoni or sausage.

Crust

1 tablespoon active dry yeast
3/4 cup warm milk (110° F- cow, rice, soy)
1 teaspoon sugar
2/3 cup sorghum flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
1/2 teaspoon gelatin powder
1 teaspoon Italian seasoning
1 teaspoon olive oil
1 teaspoon cider vinegar

Sauce

1 can (8 ounces) tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon fennel seeds
1/4 teaspoon garlic powder or 1 minced garlic clove
2 teaspoons sugar
1/2 teaspoon salt

Sauce

Combine ingredients in small saucepan. Simmer 15 minutes. Makes about 1 cup or enough for 12 inch pizza.

Crust

1. Preheat oven to 425°F. Dissolve yeast and sugar in warm milk for five minutes. In food processor, blend all crust ingredients, including yeast mixture, until ball forms. Dough will be soft.

2. Put mixture into greased 12 inch nonstick pizza pan. Liberally sprinkle rice flour onto dough; then press dough into pan with hands, continuing to dust dough with flour to prevent sticking. Make edges thicker to contain toppings.

3. Bake pizza crust 10 minutes. Remove from oven. Add sauce and toppings to crust. Bake another 20 to 25 minutes or until top is nicely browned. Serves 6. (1 slice each)