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I use 3 parts white rice flour, 2 parts potato starch, 1 part tapioca starch. Don't forget to add xantham gum if you're using an old glutenous recipe. This flour blend works the best for me. I use it in place of all purpose flour for all of my old recipes.
CAN YOU MAKE A PASTA FOR RAVIOLI WITH THIS RATIO/MIX?
Now, for the sourdough starter - I've been mixing and feeding mine everyday. At what point can I store it in the fridge? How long can it stay in the fridge without feeding and mixing it? Does storing it int the fridge compromise its quality - I mean, no yeast in the air in the fridge as there is yeast in the air in the kitchen. Can it be left indefinitely out of the fridge as long as I feed/mix it everyday (every other day)?
Skinnyminny, could you please share your recipe? Does it hold together for a sandwhich? I loved Lorka's bread, I liked Bette Hagman's yeast free bread, but they both crumbled. Is it because I do it by hand? Would it hold together if done by machine? I love the flavor and texture of these breads, but I really want a sandwich. I'm still new to gluten-free, so real bread is a very recent memory for me. I just want to know if what I have now is as good as it gets.
Do you HAVE to use a bread machine to get a decent loaf of bread? Do you have to buy gluten free pantry's mix? Isn't there a way we can get the gluten free pantry's recipe? I'll break down and buy a bread machine if I have to, but why can't it be done in the oven with a loaf pan?
I wrote that it calls for 1 rounded teaspoon. That' wrong. It should be ONE ROUNDED TABLESPOON.
I made this again today. I came out better with the correct measurement, but it still rises funny - lopsided. I tried to spoon it into the pan properly. It rises up very high, but is lopsided. Whatdya do to fix that? -still new to gluten-free baking so I have to learn more tricks.
I baked the second batch just now this morning after being in the fridge all night and they still spread like crazy. So, I'll cut back on the amount of butter next time? There's nothing that I can cut back on - still need two eggs. There's no other liquid in it.
I'm just so frustrated, using the butter, flours, the time that goes into it and then it turns out to be all wasted.
Thanks for the responses. I will chill the other half of the dough overnight and try baking it tomorrow.
Clarified butter - I clarify the butter because my dd is casein-free. She can't have any dairy except clarified butter and that's because when you clarify butter, the casein is removed. We can't eat crisco or margarine for health reasons. Therefore, the only options are clarified butter, coconut oil and lard.
Where do you buy non-hydrogenated lard? Do Spanish or Asians markets have it?
For folks who are dairy-free, I understand that coconut milk is an option. Someone here posted a recipe for ice cream (please be so kind as to post again, thx). However, I've been buying cultured soy for dd and now I find out that she (and I) shouldn't eat much soy. Is there a way to culture the coconut milk? I suppose that I can make a pudding out of it and she might not notice. You can buy acidophilus at GNC or any health store. Would this work? We used to make our own yogurt all the time and I miss it.
Which brand of Worcestershire is gluten-free? Do the cheap brands have gluten?
P.S. I put gluten-free bread in the processer with a couple of cloves of garlic and a wedge of onion and a couple of sprigs of parsley and puree it all and freeze in a zip lock bag. other seasons, oregano, etc., can be added later.