Jump to content
  • Sign Up

Rate this topic

Recommended Posts

In case anyone wants to try a gluten free focaccia, the recipe in Gluten Free Baking Classics by Annalise Roberts is AMAZING! It is SOOOO good. We made it today. Easy to do, too. :D

Share this post


Link to post
Share on other sites

Diane, I'm glad to hear that! I have that cookbook but haven't tried the focaccia yet. I also liked the pizza crust.

Share this post


Link to post
Share on other sites

Diane, I'm glad to hear that! I have that cookbook but haven't tried the focaccia yet. I also liked the pizza crust.

We've made the pizza crust too. :)

Share this post


Link to post
Share on other sites

In case anyone wants to try a gluten free focaccia, the recipe in Gluten Free Baking Classics by Annalise Roberts is AMAZING! It is SOOOO good. We made it today. Easy to do, too. :D

It is good, especially with some tweaking. I like to add lots of fresh herbs to the dough. Her book is one of my favourites.

Share this post


Link to post
Share on other sites

It is good, especially with some tweaking. I like to add lots of fresh herbs to the dough. Her book is one of my favourites.

And it's one of my favorites, too! Have you tried the Multigrain Sandwich Bread?

Share this post


Link to post
Share on other sites

And it's one of my favorites, too! Have you tried the Multigrain Sandwich Bread?

Not yet but it is on my list! Have you? If so, how was it?

Share this post


Link to post
Share on other sites

Not yet but it is on my list! Have you? If so, how was it?

I like it! Last time I made it, I only used whole flax seeds and sunflower seeds in it (skipped the sesame seeds). I love seeds!

But as is always the case (for me at least) gluten-free bread is always better the first day or then it's toast. I have yet to figure it out so I just keep experimenting.

Today I got my order from King Arthur Flour. They have a 9x4x4" loaf pan (a very heavy pan)...the theory being that gluten-free breads need structure so it should have plenty with 4" sides. I'll use that next time I bake bread. I also got another product called "Gluten-Free Cake Enhancer", which can be used for breads, too - it's supposed to "make baked goods lighter and moister and keep them fresh longer" http://www.kingarthu...-enhancer-10-oz It's gotten pretty good reviews. Have you ever tried anything like it?

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

×