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:                                    


poptart87

Member Since 15 Apr 2013
Offline Last Active Apr 22 2013 08:22 PM
-----

Topics I've Started

Baking With Sweet White Rice Flour

20 April 2013 - 06:43 PM

Does anyone use sweet white rice flour in baked goods? What are the advantages of it, does it improve the texture?

Questions About Yeast Dough

16 April 2013 - 05:44 PM

Is there any way to make yeast dough stretchy and elastic like wheat dough to roll out and shape things like cinnamon rolls and tea rings? Or is that not possible with gluten free dough? I've not had very good luck being able to make dough I can work with that still comes out soft and yummy after baking! It's frustrating to me, I'd like any advice anyone has.

Difference In gluten-free Flours

15 April 2013 - 07:12 PM

Can someone tell me the difference in how each common gluten free flour works for different baked goods? And is there a difference between stabilized brown rice flour and super fine rice flour? Which flour or blend of flours tastes most like wheat flour? I would like any info anyone has on gluten free flours!