vital wheat gluten frustration!

[Guest guest]

Hi, group!I have a question:  I've been going through the group's recipes,

little by little - but I also use some vegan cookbooks - (Vegan Planet;

Veganomicon).  My aim, of course, when I'm not on the web, is to modify vegan

recipes that are NOT gluten-free, to something I can actually EAT.  

I've run into TOO MANY recipes that call for vital wheat gluten - especially in

recipes for  bean balls (veggie meatballs) and legume burgers.  But it shows up

in a lot of other types of recipes, too:  casseroles, appetizers, desserts.  

IS THERE a good substitute for this stuff??  Is there a list of subs??  

One post I found on Google suggested mashed potatoes - esp. red - for gluten.

 (Does anyone have any experience with that one?)  Also, I have a store of

flours in my frig:  brown rice, millet, sorghum, chickpea, oat, cornmeal.  But

I've been reluctant to just throw  one of them in there, without some info.

I'd love some input.  THANKS!- M. Fletcher

 

 

 

 

[Guest guest]

In bean balls and legume burgers, it is being used to stick them together.

Sub rice flour or another flour, might need a bit of xanthan gum too. In

casseroles, it is probably being used as a thickener. I like potato flour

for this. Appetizers and desserts? Can you give an example?

 

Pam

 

On Sat, May 1, 2010 at 11:32 AM, MELISSA FLETCHER <

mel.fletcher wrote:

 

>

>

> Hi, group!I have a question: I've been going through the group's recipes,

> little by little - but I also use some vegan cookbooks - (Vegan Planet;

> Veganomicon). My aim, of course, when I'm not on the web, is to modify

> vegan recipes that are NOT gluten-free, to something I can actually EAT.

> I've run into TOO MANY recipes that call for vital wheat gluten -

> especially in recipes for bean balls (veggie meatballs) and legume burgers.

> But it shows up in a lot of other types of recipes, too: casseroles,

> appetizers, desserts.

> IS THERE a good substitute for this stuff?? Is there a list of subs??

> One post I found on Google suggested mashed potatoes - esp. red - for

> gluten. (Does anyone have any experience with that one?) Also, I have a

> store of flours in my frig: brown rice, millet, sorghum, chickpea, oat,

> cornmeal. But I've been reluctant to just throw one of them in there,

> without some info.

> I'd love some input. THANKS!- M. Fletcher

>

>

>

>

[Guest guest]

Thanks, Pam, for the advice on rice flour and xanthan gum, in bean balls and

legume burgers.  Also, the concept of THICKENER in casseroles will give me

several options:  potato flour doesn't usually sit well with me, but corn

starch or arrowroot might.  

When I started going over my cookbooks for appetizers and desserts, I didn't

find what I thought I'd seen.  I think I've been mostly hunting for main course

recipes, and the seitan and vital wheat gluten shows up in those recipes over

and over (ugh!).  Fortunately, I HAVE found a few recently that mention that

tofu can be substituted for the seitan.  That helps a little.

I'm grateful for this group.  I copied some of the newly submitted recipes over

the weekend.  And the discussion is encouraging.  (A lot of it sounds really

familiar.)

- Melissa F.   

 

--- On Sat, 5/1/10, pdw <pdworkman wrote:

 

pdw <pdworkman

Re: vital wheat gluten frustration!

" "

Saturday, May 1, 2010, 1:21 PM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In bean balls and legume burgers, it is being used to stick them together.

 

Sub rice flour or another flour, might need a bit of xanthan gum too. In

 

casseroles, it is probably being used as a thickener. I like potato flour

 

for this. Appetizers and desserts? Can you give an example?

 

 

 

Pam

 

 

 

On Sat, May 1, 2010 at 11:32 AM, MELISSA FLETCHER <

 

mel.fletcher@ sbcglobal. net> wrote:

 

 

 

>

 

>

 

> Hi, group!I have a question: I've been going through the group's recipes,

 

> little by little - but I also use some vegan cookbooks - (Vegan Planet;

 

> Veganomicon) . My aim, of course, when I'm not on the web, is to modify

 

> vegan recipes that are NOT gluten-free, to something I can actually EAT.

 

> I've run into TOO MANY recipes that call for vital wheat gluten -

 

> especially in recipes for bean balls (veggie meatballs) and legume burgers.

 

> But it shows up in a lot of other types of recipes, too: casseroles,

 

> appetizers, desserts.

 

> IS THERE a good substitute for this stuff?? Is there a list of subs??

 

> One post I found on Google suggested mashed potatoes - esp. red - for

 

> gluten. (Does anyone have any experience with that one?) Also, I have a

 

> store of flours in my frig: brown rice, millet, sorghum, chickpea, oat,

 

> cornmeal. But I've been reluctant to just throw one of them in there,

 

> without some info.

 

> I'd love some input. THANKS!- M. Fletcher

 

>

 

>

 

>

 

>

[Guest guest]

Mushrooms, especially portabella, are another possible substitution for

seitan. Also tempeh. If you're in the US, another option is quorn, but

check the ingredients as I believe they are not all gf.

 

You can also try this recipe:

 

http://stanford.wellsphere.com/healthy-cooking-article/gluten-free-gluten/472515

 

I haven't tried it yet, but it is another option.

 

Pam

 

On Wed, May 5, 2010 at 12:46 AM, MELISSA FLETCHER <

mel.fletcher wrote:

 

>

>

> Thanks, Pam, for the advice on rice flour and xanthan gum, in bean balls

> and legume burgers. Also, the concept of THICKENER in casseroles will give

> me several options: potato flour doesn't usually sit well with me, but corn

> starch or arrowroot might.

> When I started going over my cookbooks for appetizers and desserts, I

> didn't find what I thought I'd seen. I think I've been mostly hunting for

> main course recipes, and the seitan and vital wheat gluten shows up in those

> recipes over and over (ugh!). Fortunately, I HAVE found a few recently that

> mention that tofu can be substituted for the seitan. That helps a little.

> I'm grateful for this group. I copied some of the newly submitted recipes

> over the weekend. And the discussion is encouraging. (A lot of it sounds

> really familiar.)

> - Melissa F.

>

> --- On Sat, 5/1/10, pdw <pdworkman <pdworkman%40gmail.com>>

> wrote:

>

> pdw <pdworkman <pdworkman%40gmail.com>>

> Re: vital wheat gluten frustration!

> " "

< <%40>

> >

> Saturday, May 1, 2010, 1:21 PM

>

>

>

>

> In bean balls and legume burgers, it is being used to stick them together.

>

> Sub rice flour or another flour, might need a bit of xanthan gum too. In

>

> casseroles, it is probably being used as a thickener. I like potato flour

>

> for this. Appetizers and desserts? Can you give an example?

>

> Pam

>

> On Sat, May 1, 2010 at 11:32 AM, MELISSA FLETCHER <

>

> mel.fletcher@ sbcglobal. net> wrote:

>

> >

>

> >

>

> > Hi, group!I have a question: I've been going through the group's recipes,

>

> > little by little - but I also use some vegan cookbooks - (Vegan Planet;

>

> > Veganomicon) . My aim, of course, when I'm not on the web, is to modify

>

> > vegan recipes that are NOT gluten-free, to something I can actually EAT.

>

> > I've run into TOO MANY recipes that call for vital wheat gluten -

>

> > especially in recipes for bean balls (veggie meatballs) and legume

> burgers.

>

> > But it shows up in a lot of other types of recipes, too: casseroles,

>

> > appetizers, desserts.

>

> > IS THERE a good substitute for this stuff?? Is there a list of subs??

>

> > One post I found on Google suggested mashed potatoes - esp. red - for

>

> > gluten. (Does anyone have any experience with that one?) Also, I have a

>

> > store of flours in my frig: brown rice, millet, sorghum, chickpea, oat,

>

> > cornmeal. But I've been reluctant to just throw one of them in there,

>

> > without some info.

>

> > I'd love some input. THANKS!- M. Fletcher

>

> >

>

> >

>

> >

>

> >