The latest news, articles and information from Grain Free Living. This is the Grain Free Living Blog.
IMPORTANT NOTICE ABOUT GRAIN CONTAMINATION IN AMERICAN ICING SUGAR
In Australia, there are two kinds of Icing Sugar. Pure Icing Sugar which is 100% powdered sugar with no additives of any kind, and then Icing Mixture which is the one that contains the added starch, which is sometimes grain-free tapioca, sometimes it is grain based corn-starch.
Icing sugar is also called powdered or confectioners' sugar in USA - this is not the one I use - this is the equivalent to the Australian Icing Mixture. For some reason icing sugar in USA almost always contains this unnecessary additive. When making a recipe where I refer to icing sugar, I mean the PURE powdered icing sugar. Make sure you buy carefully and read the label before purchasing. Terms in Australia sometimes refer to a completely different thing in America or other countries due to differences in labeling laws and terminology.
If you live in a country where icing sugar is grain-contaminated, you have two options:
- Don't eat icing. A cake is still going to taste great without it. Your body will thank you for the reduction in sugar and fat.
- If you really love your icing and can't find pure icing sugar, make your own. Blast normal sugar in your food processor (I have a thermomix) or coffee grinder until it is powdered and use that.
With an international readership, I have had many requests for converting the recipes from metric to imperial and also to cup measures for those who do not have kitchen scales. Grain Free Living now has a converter tool on each recipe page as well as the handy charts below:
For those without kitchen scales - you will notice some recipes now include cup measures, and I am putting together a weight to measure chart BUT I would encourage anyone doing regular grain free baking to invest in a good pair of kitchen scales. They save enormously on time and washing up. Even a cheap set from the local supermarket would do.
|125 ml||4 fl oz|
|150 ml||1/4 pint|
|175 ml||6 fl oz|
|250 ml||8 fl oz|
|300 ml||1/2 pint|
|350 ml||12 fl oz|
|400 ml||14 fl oz|
|450 ml||3/4 pint|
|500 ml||16 fl oz|
|550 ml||18 fl oz|
|600 ml||1 pint|
|500 g||1 lb|
|110 °C||225 °F||Cool|
|120 °C||250 °F||Cool|
|140 °C||275 °F||Very Slow|
|150 °C||300 °F||Very Slow|
|160 °C||325 °F||Slow|
|180 °C||350 °F||Moderate|
|190 °C||375 °F||Moderate|
|200 °C||400 °F||Moderately hot|
|220 °C||425 °F||Hot|
|230 °C||450 °F||Hot|
|240 °C||475 °F||Very Hot|
Baking Tips for cooking grain-free and nut free (its harder when you can't use almond meal)
Many recipes that cater to a grain-free diet usually involve nuts - almond meal in particular. It cooks with a beautiful moist texture, is high in protein and tastes great. But lots of people who can't eat grains also have a problem with nuts - compromised immune systems often have multiple sensitivities and nuts are at the top of the tree for producing nasty reactions.
This website now includes links, references and recipes relating to FAILSAFE (FAILSAFE stands for Free of Additives, Low in Salicylates, Amines and Flavour Enhancers) eating as many children who react to grains will also greatly improve on a FAILSAFE diet. A good summary of this diet is at this site...
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