Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Celiac.com Sponsor:                                    


BridgetteIMcleod

Member Since 31 Aug 2012
Offline Last Active Dec 14 2014 12:13 PM
-----

Posts I've Made

In Topic: Another Cookie Baking Question-Cookie Are Dry?

14 December 2014 - 12:17 PM

Try almond flour or cream cheese. These will give the cookie moisture they need to not be dry/crumbly. Post the recipe and I will look to see where you can substitute one or both into the recipe.


In Topic: Weigh In On Psyllium Husk Powder

08 December 2014 - 09:19 PM

Yes it works really well. Gives the bread good texture almost like bread with gluten. I bought my bag at local health food store Sprouts. The bag was whole psyllium husks, so i ran them in my spice grinder and they were very fine. The recipe I used was out of Americas Test Kitchen Cookbook How can it be Gluten Free. If you want the recipe let me know I can give it to you.


In Topic: Good gluten-free Sugar Cookie Recipe?

08 December 2014 - 01:51 PM

12 1/2 ounces (2 3/4 cups) Gluten Free Flour Blend

1/2 teaspoon salt

1/4 teaspoon xanthan gum

16 tablespoons unsalted butter, cut into 16 pieces and softened

7 ounces (1 cup) superfine sugar, If you don't have piut 1 cup sugar in the food processor for 30 seconds.

1 large egg, plus 1 large yolk

2 teaspoons vanilla extract

Whisk flour blend salt, and xanthum gum together in bowl set aside. Using stand mixer fitted with a paddle, beat butter and sugar at medium speed until pale and fluffy, about 3 min. Add egg, yolk, and vanilla and beat until well combined. Reduce speed to low, add flour mixture, and mix until flour is incorporated and dough comes together, 2 to 4 mins. Divide dough into 4 pieces wrap each disk in plastic and refrigerate for 1 hour.(don't skip this step.) 

Working with one piece of dough at a time. roll 1/8 inch thick between 2 large pieces of parchment paper. Loosen top layer of parchment, flip dough over and roll again. Place dough between parchment on cookie sheet and refrigerate for about 30 mins.

Heat oven to 325 degrees. line 2 baking sheets with parchment. peel parchment from one side and cut shapes with cookie cutters. Bake cookies 12 to 14 mins. Let cookies cool on sheets for 5 min before removing, otherwise might fall apart.


In Topic: Need To Make Vegan Gluten-Free Rolls...recipe Help?

28 November 2014 - 08:18 AM

Since you are new to this I would highly recommend America's Test Kitchen "How it can be Gluten Free" . This is a great book with the research already done for you.  Invest the 20 dollars and then take what they have done and incorporate into what you are doing. They have some really great results, and everything I have made from the book has been excellent. 


In Topic: Turkey Breast For Thanksgiving

25 November 2014 - 02:39 PM

Yes you could cook the day before and just reheat. Also on the pan drippings, use 1 tablespoon cornstarch in a small jar with a little water, shake and pour into pan drippings. Stir while heating to keep from clumping up.