Gluten Free

[welsh wizard]

Please can anyone tell me what I could use as a rusk substituite for a GF sausage? I am aware that you dont need to use a filler at all, but if you did what could you use?

Cheers WW

[Bad Flynch]

Technically, there is no gluten in rice, wild rice, corn (maize), millets, sorghum, buckwheat, oats, teff and soy.

Be aware that there are still some occasional problems for celiacs (c�liacs) with oats and corn (maize). Oats are commonly processed with the same machinery as wheat and sometimes contaminated with wheat gluten.

Soy protein is commonly available as a binder, but I am uncertain just exactly what the term rusk means, so someone else will have to address that.

[jpj]

i never use fillers, as such, but use non-fat milk powder (marvel seems to be the purest high street brand) as a moisture retainer

[Hobbitfeet]

I always use rice as a binder for gluten free sausages - best basmati of course!

[welsh wizard]

Hi HF - when you use this as a binder do you add any extra liquid or just the cooked rice? Do you mince the rice or put it in in grain form?

I know questions, questions.........

Cheers WW

[Hobbitfeet]

I boil the rice as normal and give it a whizz through the blender but still still leaving some texture in the rice. I do add liquid but probably only about half as much compared to using rusk.

[welsh wizard]

Hi JPJ

Ref milk powder - do you add water to this or do you add as is?

Do you find mike powder sweetens the sausage?

I know questions questions......................cheers WW

[jpj]

ww
i add milk powder combined with all other dry ingredients but do include liquids seperately as an aid to mixing as well as a flavouring
and no i don't find it affects the intended level of sweetness of the sausage
i never use more than 2 - 3%

[welsh wizard]

Thanks JPJ that is very interesting - I am going to make a batch up today for a person who is wheat intolerant (spell chack please) and will give it a go.

Cheers WW

[this41uk]

Hi

I've just come across your post I use Oatmeal as a filler.

I just replace the Rusk with an equal quantity of Oatmeal.

I make sausage for a friend who is gluten intolerant and so far I've had good results.



Made these today

Tim

[jenny_haddow]

They look very good Tim. I'm going to try oatmeal with my next batch, I've run out of rusk anyway, and I like the idea of oats as a substitute. They are really good for you.

Nice linking BTW

Jen

[welsh wizard]

Thanks Tim - spot on.............

Cheers WW