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I've been waiting before posting this hoping that I'd figure it out on my own but I don't know what to do. I've been baking gluten-free for several years and everything was alright but last month I baked a gluten-free cake (normal recipe that I converted) that I had baked before and when I took it out of the oven there was on "off" smell. I don't know...

I'm so glad! This was the first time that I baked something gluten-free that didn't need anything done to it (heating, toasting) to give it a normal texture and it's also the first time that I ate all of what I baked! It was still moist 5 days later.

I'd LOVE to do a white or yellow but I don't know what to use instead of the chocolate. In this recipe I think that the chocolate powder is like additional flour. I was thinking gluten-free (non-dairy) vanilla pudding mix?? BTW - I just put a layer or raspberry preserves in a couple - unbelievable! And using preserves instead of frosting these are...

My biggest complaint about using gluten-free recipes is that they call for about 20 different ingredients to attempt to come close to the "real thing". This recipe is from RecipeZaar and all I did was change the flour to a gluten-free Multi Blend Flour Mix. It's unbelievably easy and comes out moist and fluffy - no grit or crumbles. I cut the cupcakes...

It's great being invisible. I guess that it's too much to ask that the recipe's creator (who also created this site) provide all of the information necessary in his recipe or to at least check the comments on the recipes that he provides (considering that he asks for comments!).

Has anyone baked the White Bread #2 (Gluten-Free) ? https://www.celiac.com/articles/457/1/White...Free/Page1.html It got rave reviews so I am attempting it but the recipe doesn'y say what the consistency of the batter is supposed to be after adding the liquid ingredients. I got a slightly thick liquid - is that right? Or is it supposed to be a dough...

I happened to glance at the labels of a couple of items that I know to be Gluten-free ("normal" food products) and right under the ingredients it now says "A Gluten-free product"!!!!!!!!! Has anyone else noticed this? I am so excited to see it - it shows that we're finally getting some recognition from the big manufacturers. If only we'd be able to reach...

I baked the French bread from recipezaar and it was really great right out of the oven - the crust was a real crust and it tasted like real bread but the next day - not so great (although it did taste like real freshly baked French bread does the next day which is also not so great). Since I am alone the recipe is too much to eat at once (and there are...

Thanks!

I came across this Gluten Free Shortbread Recipe on another site so I baked it and it was like eating grainy sugar crumbs - it was awful! These are the ingredients - 1/2 cup cornstarch 1/2 cup icing sugar (confectioner's) 1 cup rice flour 3/4 cup butter Since it had the cornstarch as being added separately I used just rice flour and not the...

I bought EnerG brand. I put what I need in a small plastic bottle and I seal the remainder in a ziplock bag. I keep it in the closet.

What exactly will Sweet Rice Flour substitute for and in what proportions? I bought some thinking that I'd be able to use it instead of rice flour but I was corrected on that so now I need to know what to use it for. Thanks!

I bought a small spray-on Benzocaine and used it a couple of times for a couple of days on a cut and I don't feel great the next day. I'm not eating anything different - this is the only new thing that I am using. There's nothing in the ingredients that I'm able to see but since this isn't a food product who knows? Has anyone had any experience using products...

OK - it didn't let me say the site - think of a big river.

I bought a big package on Lame Advertisement a while ago - their prices aren't bad for food items.