justmel74

I really like Bette's bread book. It has been a life saver for me. I even altered her feather light flour mixture with brown rice flour and sweet rice flour to get a more "wheat" flavor. I like her millet bread recipe in the book. She also has cracker recipes, and pretzles, and pancakes, and french bread, sour dough starter, etc. I liked the pancake mix...

The oven is about 17 years old, so I'm sure that's a factor. It has a digital readout of the temperature, but perhaps I should invest in an oven thermometer. As for the other flops...one cake was really dry and it still flopped (over baked, I believe...it was out of bette's dessert book...master white cake... has a nice flavor though, quite sweet.....

Good question. I, too, am having trouble with cakes. I have found that reducing the temperature of the oven and cooking more slowly has helped. But that's about it.

OK...I'm still trying to make a decent cake. Perhaps, my ideal is too ideal. They are still sinking down when cooling. (I am not opening the oven at all while baking). I tried that yellow cake recipe posted several times on this board and I have to say, I didn't like the flavor at all. Too metalic tasting...I think too much baking powder/soda. But...

For breakfast, I've made my own version of "honey bunches of oats' cereal. I mix sweetened gluten-free rice flakes with sweetened gluten-free corn flakes. Then taking my own homemade McCann's oatmeal granola, I add that to the mix too. I put it into a big rubbermaid cereal container, and viola! My kids are always begging me for it...when they wouldnt even...

I didnt think Lipton dry onion soup mix was gluten-free...I thought it had flour in it? Am I wrong?

Where do I get this mix? And is it Dairy free? Thanks...

Bette Hagman's Gluten Free Gourmet Bakes bread has a whole section on yeast free breads...perhaps you can adapt to make sugar free too...

I have always considered myself a baker and have had little difficulties adapting to the gluten/wheat free baking. I can bake breads, brownies, cookies, crackers, etc. and my family can't keep their hands out of my stuff (grr). BUT even before I had to make everything wheat and dairy free, I could not make a scratch cake that wasn't heavy or dense to save...

I like Bette Hagman's millet bread from that book (Gluten Free Gourmet Bakes Bread). I also like her four flour bean bread and her featherlight hamburger buns (I like making buns better than bread. They're easier, and they stay nice longer in the freezer). I took her feather light flour mix and changed the recipe a bit. The original recipe is this: ...

Well, I had food testing done for allergies because I have a ton of other non-food allergies. And, I had a mild reaction to wheat and dairy. So, I have taken both out of my diet and am feeling tons better. My eczema has cleared up as well. The doctor said I could try re-introducting the dairy back into my diet slowly in about 6 months, and same with the...

I like millet breads. They remind me of a whole grained wheat. I also like brown rice breads (same reason).

I prefer the 4 bean flour breads in Bette's gluten-free gourmet bakes bread cook book. It stinks like beans when mixing in the mixer, but smells like bread when it bakes, and tastes wonderful. I also make more buns with english muffin rings too. I put each bun in a separate freezer sandwich baggy and then put all of those in the large freezer baggy...

I buy this millet bread from my health food store. It comes from Deland's bakery in florida. It's not a yeast bread, and there's no xanthan gum in it, so when it is toasted, it crumbles very nicely. Anyway, I toast it up, and crush it in a plastic ziploc bag. Then I like to add garlic powder, salt, a pinch of sugar, and italian seasoning and my family can...

The Gluten Free gourmet bakes dessert by Bette Hagman has two pie crust recipes. I tried the Donna Jo's dream pastry and found it to be even better than the real thing. Very nice and flakey.