The dark specks you will see in our flour is the Chia.
We recommend that if you are baking one of our yeast rising breads that you give it enough time to rise, two hours is standard. If the bread rises too quickly it will create in air pockets and the bread will collapse when removed from the oven. But here is an email from a customer "I have to disagree with the advice about not letting bread rise in a warm oven. I have a fan-assisted electric oven which, when on it's lowest setting, provides the perfect even temperature for bread rising - out of the cold British drafts!" - Trish (Customer)
Always store Breads From Anna® gluten free mix in a cool, dry location if it will be awhile before you use it (mix has a two-year shelf life). Do not store in the refrigerator or freezer; a cupboard away from the heat of an oven is best.
Review instructions on package carefully and have all the wet ingredients measured out in advance. Also gather any equipment in advance and have prepared, i.e. bread loaf pans lightly oiled and dusted with rice flour.
Follow instructions as stated and in the order listed.
Mixes (excluding gluten free pie crust mix) will stay fresh for three to four days sitting on the counter. To store for longer periods, slice and put into a plastic freezer bag and keep in the freezer. You can also slip pieces of wax paper between each slice to make it easier to pull apart. Pop in the oven or toaster to refresh, can also pull out in the morning and let thaw with no need to reheat.
Using Egg Replacer
Many of our customers are not able to have eggs. Anna has a sister who is not only celiac but cannot have eggs as well. Here are a few suggestions she has tested herself and found work well instead of eggs.
For the gluten, soy, nut and rice free mix (orange/red label) and gluten, corn, dairy, soy, nut and rice free mix (green/yellow label): Mix 3/4 cup coconut milk (any liquid) and 2 heaping teaspoons of baking powder (add baking powder to flour blend), this will equal the egg amount needed for any of our sandwich breads. Also note, Baking Powder can have cornstarch in it. You can make your own by combining 1/3 cup baking soda, 2/3 cup arrowroot and 2/3 cup crème of tartar.
For the Banana and Pumpkin Breads please leave the eggs out and make the bread into muffins. Using an egg replacer with this mix will render a gummy texture.
For our Pancake and Muffin Mixes. Again, like the Banana and Pumpkin leave the eggs out. For the pancakes add an additional 1/4 cup of oil.
For the Pizza Crust, we like to use the Baking Powder egg replacer as seen above, using water for the liquid. (3/4 cup warm water for liquid, & 2 heaping teaspoon of baking powder (add baking powder to flour blend) this amount is equal to 3 large eggs.
For the gluten, corn, dairy, yeast, soy, nut and rice free mix (blue label): Take two tablespoons ground flax and blend with seven tablespoons boiling water. Blend until well combined; mixture will become gelatinous like egg. Add to wet ingredients then follow instructions on package.
Jasmine, a long time customer with an outstanding Blog has posted her egg replacement recipe she uses with many of our mixes. Please click below to go directly to her Blog posting for her egg replacement recipes she uses.
Tips for Preventing Cross Contamination
by Kerry Doyle-Gundlach, MS, RD, LD
When first diagnosed with celiac disease, or gluten intolerance there is so much to learn. You read books, magazines, blogs, websites, and every ingredient label. You ask questions at restaurants, family gatherings and potlucks hoping something is available that is gluten-free. In the midst of understanding what you can and cannot eat, it is easy to overlook a potentially risky source of contamination—the kitchen. Whether you live in a home where gluten is consumed or visit someone who eats gluten, it is important to understand how to avoid cross contamination. When it comes to keeping my kitchen gluten-free I remember these three rules: store and separate; beware of contaminated equipment; and keep it clean.
STORE AND SEPARATE
Store gluten-free foods on the top shelf in bins labeled “gluten-free.”
Label all gluten-free products (spreads, margarines, cheese, butter, peanut butter and jelly).
Use squeeze bottles as often as possible.
Counters and Cutting Boards
Designate a counter space and cutting board as a gluten-free preparation area. Wood and scratched plastic are porous materials that can harbor gluten particles.
Sponges and Dishrags
Keep a dishrag, color-coded sponge, and paper towels for gluten-free cleaning.
Serving Utensils and Food Items
Use separate serving utensils for all food items. Wooden spoons harbor gluten and are not recommended.
Color code a set of gluten-free serving utensils and keep them in a separate container.
Place gluten-free food items in a separate serving area to avoid unintentional cross contamination.
BEWARE OF CONTAMINATED EQUIPMENT
Nooks, crannies, and scratches of many cooking utensils and appliances make it impossible to remove gluten particles with 100% confidence. The following is a list of kitchen equipment that poses the highest risk for cross-contamination. Invest in separate equipment to ensure you are truly eating gluten free.
- Slot Toasters
- Fine mesh strainers and colanders
- Waffle irons and pancake griddles
- Can openers
- Convection ovens
- Pizza cutter
- Wooden rolling pin
- Pastry cloth
- Slotted and wooden spoons
- Deep fryer
- Scratched up non-stick pans
- Cast-iron pans*
* You do not have to buy new cast-iron pans to make them gluten-free. Instead place them in the oven and use the self-cleaning option to burn off the gluten. Re-season the pans as if they were brand new.
KEEP IT CLEAN
Best practice cleaning: First, dry wipe to pick up crumbs, then wet wipe to clean the surface.
Sponges have the potential to harbor gluten. Designate and color code a sponge as gluten free.
Rinse dishes first and then put them in the dishwasher.
Vacuum and clean drawers regularly to eliminate crumbs.
Whether or not you see crumbs, clean counter tops before you use them.
If a gluten containing flour was used in the kitchen, wait 24 hours before preparing a gluten-free dish. This allows time for flour dust to settle. Clean and sanitize all surfaces.
Inspect place mats for crumbs and change them often.
Kiss the Cook! To prevent cross contamination, make sure everyone is free of gluten. Washing around the mouth and brushing teeth should get rid of gluten crumbs.
Remember, it is important to make small, progressive changes. If you feel overwhelmed, take a step back and remind yourself this is a learning process. Circle two things from this article that you can do this week. One-two weeks later, take another look and find 1-2 more things you feel comfortable doing. Over time, these practices will begin to feel like second nature and your gut will thank you!