Land O’ Lakes has put together some new tried & true awesome summer recipes that are perfect for bringing to your next summer function. Land O’ Lakes dairy products, cheeses & seasonings are gluten-free. A statement from their site:
Do LAND O LAKES® Products contain gluten?
Land O’Lakes, Inc. strives to provide complete and accurate ingredient information on its labels. For any specific product, we feel the best source of this information is the product ingredient listing on the package. To date, the FDA and USDA have not defined the term “gluten-free.” To the best of our knowledge, the ingredients in our natural dairy products (e.g., natural cheese and butter) do not contain gluten.
I received an email with a few of the new gluten-free recipes for summer. The email contained recipes for Lemon Ginger Glazed Cookies, Snickerdoodles and Vanilla Pound Cake. The pound cake would be the perfect base to pair with fresh, summer berries & whipped cream or some homemade peach ice cream.
I am a supporter of companies that make eating gluten-free easier for me. If I have to call a company to confirm a product is gluten-free and then get the run-around, I am much less likely to purchase that product, especially if there is one out there that is clearly labeled “gluten-free”. My life is busy enough, I don’t need the complication. There are so many companies that are making life easier for those of us that have to follow a gluten-free diet, that the companies that don’t may lose potential loyal customers by being behind the times. A few of the mainstream companies that I know I can depend on are General Mills, Kraft, Land O’Lakes, Unilever, Hormel and Nestle. Even if the price is higher, I will go with the product made by the company I know I can count on to keep me safe.
There were also some helpful gluten-free baking tips in the Land O’ Lakes email. Even though I do my fair share of baking gluten-free, it is always nice to read over tips like these. (My additions are in italics)
Gluten-free flours may require more leavening to compensate for their lack of elasticity. If you convert a recipe to gluten-free, you may need to add about 25% more baking soda or baking powder than what is called for in the original wheat version. It is generally not necessary to increase the amount of yeast in a yeast bread recipe.
We recommend using an electric mixer — either stand or hand-held. This helps prevent clumping that can occur when you use gluten-free flours.
Gluten-free batters tend to be sticky. You may need to scrape the sides of the mixing bowl often. **I have also used Pam on my spatula to prevent sticking
Use good-quality measuring spoons and cups. They need not be expensive, just clearly marked and easy-to-read for accuracy. Even a slight measuring mistake can alter the texture and lead to a gummy, undesirable result. **A digital kitchen scale is a good investment. Measuring flours by weight is a lot more accurate.
Gluten-free baked goods may stick more to the pan. To prevent batter from sticking to surfaces and pans, use non-stick pans or line your pans with parchment paper.
When using gluten-free flour, store it in the freezer in a resealable plastic freezer bag to maintain quality. Always let the flour come to room temperature before using.
Baked goods with gluten-free flours taste best when eaten warm from the oven but they also freeze well. Wrap small amounts of the baked product in plastic food wrap and place in a resealable freezer bag or a tightly covered container. At serving time, thaw only what you plan to use.
I always use real butter in my baked goods, not margarine. Not only do I find the taste to be superior, but there are fewer ingredients to decipher in butter – sweet cream and salt. That is it.
Do you have any tried & true gluten-free baking tips to share?