Recipe Sharing for Weed Edibles

Gluten-Free Edibles

Gluten-Free Edibles

Gluten-Free Edibles

If you have Celiac disease or gluten sensitivity, you can still make great-tasting gluten-free edibles. Treat yourself to delicious cakes, pies, cookies, brownies, pancakes and more.

Good quality recipes from respected chefs  are of the utmost importance. Suffice it to say, a good recipe can save hours of failure and struggle.

Infusing Gluten-Free Edibles

Use the same methods of infusion as regular edibles. Infuse into fat such as butter, milk, margarine, oil or shortening.

  • First, break dry cannabis into small pieces and decarboxylate by baking at 240°F for 25 to 30 minutes.
  • Once out of the oven, heat at low temperature with butter, margarine, oil, milk, shortening, lard or any other type of fat for several hours.
  • Strain and cool.

Now you’re ready to make edibles.

Using Gluten-Free Flour In Edibles

The lack of gluten in flour can create challenges for cannabis chefs, especially if you convert a regular recipe to a gluten-free one. There are several things to consider including weight of flour and liquid adjustments. So… don’t simply switch out the flour.

Different Types of Gluten Free Flour

You can buy good quality all-purpose flour, which works well for gluten-free baking. However, you can create your own blends by mixing a variety of flours together. Customize the taste by using:

  • Almond flour
  • Oat flour
  • Brown rice flour
  • Chickpea flour
  • Tapioca flour
  • Cassava flour
  • Corn flour
  • Coconut flour
  • Arrowroot flour
  • Sorghum flour
  • Amaranth flour
  • Buckwheat flour
  • Teff flour

The 140 Rule in Baking

Depending on how you scoop flour, the amount in one cup can vary significantly from person to person. To make sure you hit the mark every time, weigh your flour. Top pastry chefs declare that one cup of all-purpose flour weighs 140 grams.

If a recipe calls for 1 cup of regular, all-purpose flour, use 140 grams of gluten-free flour containing ¼ teaspoon xanthan gum. In case the dough turns out dry and crumbly, add milk, an egg white or even a whole egg.

If you don’t have a scale to weigh out your flour, sift flour before measuring. An extra egg is likely required due to the density of flour.

Xanthan Gum

Xanthan gum is a thickening and stabilizing agent commonly used in many foods including gluten free foods. If your flour does not include xanthan gum, you must add xanthan gum.

Use ¼ teaspoon of xanthan gum for each 1 cup of flour, mixing evenly with the dry ingredients in the recipe.

Baking Time and Temperature

Lower temperature and extend cooking time for cakes, muffins and pancakes. This will prevent tough outer layer coupled with soggy centers.

Fine Tuning Your Recipe

If your dough is crumbly and will not stick together, add more binder (egg or xanthan gum). Additionally, to prevent density, use more leavener (baking soda, baking powder). Resolve gritty texture by allowing dough to rest for 30 minutes before baking.

Gluten Free Soups and Sauces

Use cornstarch to thicken soups, gravies and sauces instead of flour. Make a slurry of cornstarch and water, then add to whatever you are thickening.

Gluten Free Pies

Use gluten free flour to make delicious pie crusts or use gluten free cookies as you would for a graham wafer crust. Add stove top pie filling thickened with cornstarch for a quick and delicious dessert.

Naturally Gluten-Free Edibles

Gluten free edibles aren’t always what you think. Some recipes don’t contain any flour at all. For example, rice pudding, flourless peanut butter cookies, dressings, yogurt, cheese, chocolate, and caramel are naturally gluten-free.




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