Knowledge Base > Dan Marek - Ask Me Anything (Office Hours)

Ask Me Anything (Office Hours)

Dan Marek - Ask Me Anything (Office Hours)

This event was on Tuesday, September 27, 2022 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to cours… Read More.



I have a family member who has celiac disease. Can you give any tips for substituting different flours in recipes?

— Cathy Chapman


I've been experimenting with oat rice and Etc flowers. So you're you're right on the money there Kathy. So part of that is experimenting with them these other ones now oat flour in particular you want to watch out for you typically want to buy specifically gluten-free oat flour because oats typically are processed in the same machines as wheat or so a lot of places don't distinguish between the two they'll say yeah, we you know wiped it all down or whatever but for C, like disease you got to really be careful on those things. You know rice flowers chickpea flowers or another great one as well too. So, but it really depends on the recipe depending on the flour you're looking for. So if you're trying to do a pie crust versus You know like a pasta versus you know, like a batter, you know, they're all kinds of different flowers to be able to use and you're doing the right thing by experimenting with a little bit of them. I have to tell you that Sharon Nolan who's one of our other instructors is probably one of the best substituting for gluten flowers that I know she does these ask me anything's quite often. If you're looking for a specific like this for that. I would attend one of her ask me anythings because she when we developed plant-based Pro. She was my go-to to be able to find substitutions for that including the egg thing we're looking for. I mean, I tried so many different recipes to be able to find the eggs substitutions and she found the one that worked. So, you know, I would probably, you know talk to her about that if you have a specific, what do I use for this recipe? But otherwise what you're doing is perfect experimenting a little bit to be able to make this happen and I would actually use the the tip that friend talked about earlier, you know, take the recipe and maybe have it or quarter it to be able to experiment with it a little bit and see what works see what you changed in the recipe and what worked and what didn't work. You know, if you're doing something like a batter like I love to make you know, what is it the like a hot wing style cauliflower buffalo cauliflower. It's one of my, you know, fun dishes that I do for, you know game days and stuff like that. But um, you know, I'll actually make a batter out of the cauliflower or of the chickpea flour and that works great as a batter where I'll just make a slurry with some other, you know, like garlic powder and onion powder and stuff into it. I'll make it into a slurry and then toss the cauliflower and that and then bake it off just like that when I bring it out and put the thoughts over and bake it again, but that works great as a batter for that, you know, if you're too deep fry it probably would bubble up a little bit more too. You can do like a beer battles bad or style and that but because I don't use oil. I'm typically not going to, you know, be deep frying things. I can't say the last time I deep fried something, but I hope that helps, um experimentation is everything when it comes to cooking in this way and seeing what works don't tell your parents, but from now on your allowed to play with your food.
Dan Marek

Dan Marek

Director of Plant-Based Culinary & Dev