luv2cook

Thanks so much for the reply. I'll be experimenting with gelatin, loosely based on the info from these readings.

Okay, I realize that unflavored gelatin is used as a binder in gluten-free baking, and it does come in really handy like in cakes and breads. I have Googled for over an hour, and can't find a "guide" on using gelatin in gluten-free baking--you know, like there's a general guide for use for gums: "X" amount per cup for flour in breads "X" amount per...

I make my own nut butter all the time with a food processor, works great. I was in the supermarket the other day and couldn't believe the price for tahini butter. Yikes. I will definately have to make some at home, can't believe I haven't tried that yet! I'll bet homemade tahini is awesome...

Personally, I prefer using guar gum in baked goods that rely on leaveners aside from yeast (worked great in some gluten-free cookies), and use xanthan gum in yeast breads and pastries. It's a preference thing for me. A friend of mine uses guar gum in everything, and likes it just fine. Of course, you can use gelatin as a binder too, as previously mentioned...

I just bought 5 lbs from Nature's for $37.50. I use it in breads, and use guar in everything else that uses leavener instead of yeast as a rising agent. I store both in sealed containers in the freezer.

Hi, thought I'd share a piece of information. It was suggested to me that since DH and I are allergic to milk, I look into non-dairy powders for cooking and baking in recipes. Good idea. I have a lot of recipes that call for using powdered milk, many of them are gluten-free adaptable. Well, it was suggested to me to use, ahem---don't laugh at me for...

Thanks so much for the responses. I had an idea yesterday to make my own batch of powdered egg replacer after reading all of your answers. I figure it'd be good to have on hand. I'll mix up a batch and see how it goes in some cookies. Purple, your cookies picture is killing me... (Sigh). Did you bake those delightful looking gems, or are you just...

Hi, I haven't posted much, but I have a question. I know there are lots of different recipes for egg substitutes... I've been googling and searched the forum, and then got overwhelmed a little. I thought I'd ask all of you: What is your favorite egg substitute recipe? What do you use it in? I have tried the Energ one, and I want to try other...

Thanks for the opinions, DH's birthday is next week, and making a nice gluten-free, DF dinner and cheesecake from mock sour cream and cream cheese. I'm thinking gluten-free spaghetti, homemade italian sauce, salad, and french bread.

I can't decide which of these french bread recipes to make. I hear Bette Hagman's are good, but there are two different ones: Rapid-Rise French Bread More From The Gluten-Free Gourmet 2 cups white rice flour 1 cup tapioca flour 3 teaspoons xanthan gum 1 1/2 teaspoons salt 2 teaspoons egg replacer (optional) 1 1/2 cups lukewarm water 2 tablespoons...

I found these flour blends: gluten-free Bread & Cookie Mix (My Generic Title), Based on recipe by Noreen Moses Ingredients: 5 cups Brown Rice Flour 4 cups White Rice Flour 1 cup Corn Flour 1 cup Arrowroot Starch 1 cup Tapioca Flour 1 cup Potato Starch 1/3 cup Oat Bran Cereal 5-1/3 Tb Milk Powder (Non-Fat Dry) [i leave...

I don't really buy mixes, although they are very convenient. From what I have learned from others on the forum is that you can still use a lot of your older recipes, just compensate. Know that you must use things like xanthan or guar gum for structure in cooking and baking without the function of gluten as in wheat flours. And, it takes more than one flour...

Another member says that those settings are suggested for GFP bread mixes. I have also used this cycle, worked fine. I have also successfully used the QUICK WHOLE WHEAT setting on my Zo. Try both settings, both only allow for one rise, essential for gluten-free breads. Good luck! Also, lots of other people on the boards DO take out the kneading paddles...

I would go ahead and use the Feather Light Mix for the gluten-free flour called for in the recipe, and follow the recipe as it is stated. Hopefully it includes a xanthan gum ratio. If there's no instruction for that, follow Bette Hagman's advice: According to Hagman: add

I just thought I would mention that in my learning so far over the last couple of weeks, that you should use ROOM TEMPERATURE flours and ingredients when making breads. I made several bricks before my first successful loaf this week. Make sure you have starch mixed into your flours for baking and a gum--I mistakenly thought I could just make the Toll House...