Christmas cookies Tips for gluten-free baking

Christmas treats without consequences: tips for gluten-free baking

08/12/2014

Christmas is just around the corner and in many German households baking cookies have long since begun. Even people who suffer from a gluten intolerance do not have to give up the Christmas treats. However, you should follow a few tricks.

Christmas cookies have started
Christmas is coming soon and baking has begun in many German households. The many people who suffer from a gluten intolerance (also called gluten allergy or celiac disease), must not miss Christmas treats such as cinnamon stars, gingerbread or vanilla kipper. However, they have to pay attention to some special features. The German Celiac Society (DZG) in Stuttgart, according to a report of the „Cologne Rundschau“ out. Gluten is an adhesive protein found in many foods, such as wheat, rye, spelled or barley. So also in potential ingredients for the Christmas bakery.

Even the tiniest traces can cause discomfort
In the case of a gluten intolerance even the smallest traces of those affected can lead to widespread symptoms such as abdominal pain, bloating, diarrhea, fatty stools, nausea and vomiting. The only treatment you can get is a lifetime gluten-free diet. Therefore, those concerned should check again before baking, whether the ingredients are actually gluten-free. For wheat flour comes as a substitute, for example, potato, brown millet or chestnut flour in question. According to the experts, guar gum, psyllium husk, locust bean gum or arrowroot starch are suitable thickeners for binding.

Warm ingredients to room temperature
Since, as described, even the tiniest traces can trigger complaints, hygiene plays an important role. Amateur bakers should thoroughly clean all cooking utensils before use to make sure they are gluten-free. In order to process a gluten-free dough well, all ingredients should be warmed to room temperature before the actual start of the backsession. A gluten-free dough is softer and stickier than conventional dough. However, if it is too sticky, it will help to keep it in the fridge for a few hours.

Beware of spice mixes
To prevent the dough from hanging on the roll, it should be placed between two layers of baking paper to roll out. For kneading with the hands best disposable gloves should be used. The typical spices used for the Christmas cookies, such as cinnamon, clove, anise, cardamom or vanilla, are naturally gluten-free. Those affected should, however, be careful when using spice blends. Because in these gluten could be included. (Ad)