Transform your Gluten-Free Baking with Shelf-Stable Dairy, Eggs, and Stock Concentrates!
Updated: May 23
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The homesteading lifestyle is steadily becoming more alluring in these challenging times we live in; especially for people like us who require gluten-free food. I recently started a dialogue on the subject on our Facebook page and in the Gluten-free lifestyle, recipes & advice Facebook group. It was really eye opening how many of us gluten-free folks live the homesteading way of life or are dabbling in it. Tiger and I don't call ourselves homesteaders, but more and more we've become interested in it. We've always found great satisfaction from making our food and clothes from scratch, growing vegetables and doing our own home and auto repairs. And although it's not always the cheapest way to live, in many cases it is very economical. Especially when you think of the quality you are able to achieve with dedication and practice. When it comes to our food, preparing our own gluten-free pasta and breads has really changed our lives for the better. With a bit of imagination, you can literally make anything out of a limited number of ingredients on hand. You literally multiply those options once you learn how to incorporate dehydrated foods into your cooking and baking. I'm not just talking about dried beans and rice, although they are valuable staples in a well-stocked pantry. Let's talk about dried and shelf stable milk, buttermilk, yogurt, heavy cream, sour cream, butter, cheese, eggs, and stocks. Once you digest all this information, you'll be ready to learn about dehydrated berries, fruits, vegetables, beans, grains, and meats.
It will put you at a great advantage to build a pantry that contains all of these foods. The more preserved foods you have in your pantry, the less groceries you will need to buy every week. Not to mention the reduction of food waste. I've learned that in many cases, you won't notice a difference in flavor or texture in the baked goods you make with dry milk or cream For making egg wash, it can be more convenient and even more effective to use dried eggs, dry milk powder and water instead of fresh eggs and liquid milk or half and half.
For someone who bakes a lot, it can be super handy to mix up however much milk and heavy cream you need when you need it. I'd go so far as to say that I get a thrill out of doing it, knowing that I'm being both efficient and economical at the same time.
I guess that's just the ex-accountant in me that I'll never be able to shake off! When a recipe calls for milk, you can easily substitute milk powder that has been reconstituted with water. In fact, for any baking recipe that calls for whole eggs, just take some time in advance to reconstitute the amount of eggs you need in the recipe, and it will work perfectly! You may have noticed that most of my bread recipes call for whole milk powder or buttermilk powder.
My main reason for this is not for the economy, but for the flavor, texture, and performance. By using buttermilk powder and whole milk powder in my recipes, I am able to add a richness to my baked goods that you won't be able to achieve with liquid milk or buttermilk alone. So please don't leave them out! If you omit these ingredients, you won't get the same great result.
The point of this article is to open your eyes to the value of dehydrated foods. My pot roast recipe calls for dehydrated celery. My buttermilk biscuit and brioche apple fritter recipes call for buttermilk powder. In my strawberry pop tart video, you see me use freeze-dried strawberries in the glaze. Many of my future recipes will feature dehydrated products. I developed my recipes for the era we are living in today, and you can see in the videos that the results are stellar. You don't want to miss out on this great opportunity we have to use these products in the foods we already love. You will upgrade your food and the way you cook, forever.
Check out this GF French Toast Casserole I made from leftover gluten-free brioche, powdered whole milk and powdered heavy cream! It was delicious!
Follow this link for the recipe: GF French Toast Casserole (hawkandtigergf.com)
Check out these other quality dehydrated products:
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