Jump to content

Follow Us:   Twitter Facebook Celiac.com Forum RSS      

Get email alerts  Subscribe to FREE Celiac.com email alerts
arrowShare this page:
Subscribe Today!

Celiac.com Sponsor:
Celiac.com Sponsor:
- - - - -

Converting Baking Recipes

  • Please log in to reply

1 reply to this topic

#1 Guest_Florida Jean_*

Guest_Florida Jean_*
  • Guests

Posted 05 May 2004 - 04:29 AM

I have been using all of my old cake recipes and just using Betty Hagman's
flour mix instead of the all purpose flour. I add 3 tsp. of xanthan gum to every
3 cups of flour.

Even my closest critics can not tell that I am not using "their" flour.

Am I out in left field with this; or does everyone do the same?

  • 0

Celiac.com Sponsor:



    My two handsome grandsons

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,692 posts

Posted 05 May 2004 - 07:41 AM

I don't think so. I am going to try one of my cake recipes for my daughter's birthday next week, so I was glad to read of what you do! The Bette Hagman cookbook I have is full of recipes that my family would call exotic, so I am going to be experimenting with my old ones.
  • 0

The Lord bless you and keep you; the Lord make His face shine upon you and be gracious to you." Numbers 6:24-25

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: