Celiac.com Sponsor (A1):


Join eNewsletter


Celiac.com Sponsor (A1-m):



Join eNewsletter

Archived

This topic is now archived and is closed to further replies.

jenvan

Baking Success

Recommended Posts

Lonewolf, do you use the same proportions as Robbin? Thanks!

I use:

3 C Brown Rice Flour (Lundberg is my favorite brand - not gritty at all)

1 C Potato Starch

1/2 C Tapioca Starch

3 tsp. xanthan gum

Sometimes I will also add about 3/4 C Sorghum flour or Bob's Red Mill gluten-free flour mix - although I'm a little leery now after reading about Bob's and CC.

I use this for everything - cake, pancakes, muffins, cookies, banana bread, pasta, etc.


Liz

Started Specific Carbohydrate Diet on 8-16-09 because son was diagnosed with Ulcerative Colitis and want to give him moral support.

Diagnosed with Minimal Change Nephrotic Syndrome in 2003. Discovered that going completely gluten-free put me in remission.

I would have despaired unless I had believed that I would see the goodness of the Lord in the land of the living. Psalms 27:13

Share this post


Link to post
Share on other sites