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casnco

Gluten Free Baking

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Does anyone on this site subscribe to the "gluten free baking" website? There is a $34.99 membership fee. Just wondering if it is worth the money?

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Does anyone on this site subscribe to the "gluten free baking" website? There is a $34.99 membership fee. Just wondering if it is worth the money?

I've actually never heard of it.


If you're going through hell, keep going. ~Winston Churchill

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hmm me either... B):huh::lol:


Collette

Positive Bloodwork Oct 1st 2007. Gluten-free 3 YEARS Oct 1st!

Dairy & Soy free since Dec 1st 2007.

Potato free since January 3rd 2008.

Remaining Nightshades since April 1st 2008. Back on September 2010. :)

Developed Rice & Tapioca & Corn Intolerances...

NO Carageenan.

In a constant state of evolution... sending love! :)

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I'm new to posting on this forum, I have been reading quite a bit though.

I've been signed up for the gluten free baking website and I have to say for me it was well worth it. I have found the Tom Sawyer baking flour and also came across the Better Batter flour which I haven't tried yet. The tom sawyer flour so far has been a great substitute for regular flour. I have only tried a choc. chip cookie square so far with it and that turned out really good.

That being said, I still use her recipes. I started with the free cookie recipe before signing up and it was an awesome replacement. I have since learned a few tricks about cooking with gluten free flours. According to her website, she doesn't use a special mix because breads, cookies and cakes, etc. require different flours in different amounts.

She has many categories of recipes including bread, quick bread, cake, cookies, breakfasts, etc. I know if you have a recipe you've tried to recreate gluten free, you can send her the original recipe and she will try to duplicate it. sometimes it may take a while to duplicate recipes, but it could be well worth it if you miss something foodwise. She is a culinary chef-and I think it is her hubby who has celiac-not her, so she can make the recipe using normal wheat ingredients, then makes it gluten free also so she knows it tastes the same.

just my 2 cents worth, but i would definately renew my subscription when it runs out.

Heather

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I'm new to posting on this forum, I have been reading quite a bit though.

I've been signed up for the gluten free baking website and I have to say for me it was well worth it. I have found the Tom Sawyer baking flour and also came across the Better Batter flour which I haven't tried yet. The tom sawyer flour so far has been a great substitute for regular flour. I have only tried a choc. chip cookie square so far with it and that turned out really good.

That being said, I still use her recipes. I started with the free cookie recipe before signing up and it was an awesome replacement. I have since learned a few tricks about cooking with gluten free flours. According to her website, she doesn't use a special mix because breads, cookies and cakes, etc. require different flours in different amounts.

She has many categories of recipes including bread, quick bread, cake, cookies, breakfasts, etc. I know if you have a recipe you've tried to recreate gluten free, you can send her the original recipe and she will try to duplicate it. sometimes it may take a while to duplicate recipes, but it could be well worth it if you miss something foodwise. She is a culinary chef-and I think it is her hubby who has celiac-not her, so she can make the recipe using normal wheat ingredients, then makes it gluten free also so she knows it tastes the same.

just my 2 cents worth, but i would definately renew my subscription when it runs out.

Heather

Hey Heather, welcome to the site. I have learned so much here. Hope you do also. Thanks for your input. I am still not sure if I want to spend the money. Have you ended up with a lot of spam once you joined her site?

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