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About luv2cook

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  • Gender
  • Interests
    Cooking, Baking, Reading, Writing--NO MATH, LOL--playing guitar.
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    Planet Earth
  1. Thanks so much for the reply. I'll be experimenting with gelatin, loosely based on the info from these readings.
  2. 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 cup for flour in cakes "X" amount per cup for flour in cookies "X" amount per cup for flour in pizzas Well, does anyone know a guide in gluten-free baking for using unflavored gelatin? I am so baffled that I can't find any useful information. Any help is appreciated, and please, if you found it, let me know where you did. This is driving me nuts today...
  3. 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...
  4. 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 feel it's a matter of preference, and some experimenting may help if you're able to do that. I buy my flours in bulk, and have learned a lot from playing with flour and celebrating success and failure in the kitchen. The opinion also varies from author to author. Some books I've seen recommend that the gums are interchangable and others do not recommend it.
  5. 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.
  6. 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 it--baby formula. Uh, yeah. Baby formula. Plain, non-dairy powdered formula. I compared some of the ingredients in soy based infant formula powders and a well known non-dairy powdered milk substitute on the market, and much of the ingredients are the same. So, I bought a can of non-dairy infant formula and tested it on pancakes and bread. As far as I can tell, it gave quite satisfactory results. It performed well in the recipes, just like the powered milk did. This was very fascinating to me, and I thought I'd share the experiece with those of you that cannot have milk. Oh, and it was on sale. I bought the store brand, and got a 9 lb. 9.75 oz can for $11.99! It has a lot of powder in it, I'm sure I'll get a lot of use from it. DH teased me at first about it, but sees the frugality of it compared to buying the other top non-dairy powders, when much of the ingredients appear to be the same. And, if it works, why not go with it...
  7. 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 teasing me? (Cheezy grin).
  8. 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 alternatives, and thought I'd ask for some input on what worked best for you, especially in yeast breads. Thanks. Turns out I am highly allergic to eggs and want to mimic it in baked goods.
  9. 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.
  10. 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 rapid-rise yeast 2 tablespoons butter or margarine, melted 3 egg whites, beaten slightly 1 teaspoon vinegar Melted butter for brushing, optional In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt and Egg Replacer (if used). Blend with mixer on low. Dissolve the sugar in the water and add the yeast. Wait until the mixture foams slightly, then blend into the dry ingredients. Add the butter, egg whites, and vinegar. Beat on high speed for 3 minutes. To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans. Slash diagonally every few inches. If desired, brush with melted butter. Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes. Preheat oven to 400. Bake for 40 to 45 minutes. Remove from pan to cool. Makes 2 loaves. OR French Bread The Gluten Free Gourmet Bakes Bread The measurements in parentheses are for a bigger batch/bread. French bread mix: 3
  11. 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 this OUT, but you can sub sweet rice flour] 1/3 cup Sugar 4 Tb Xanthan Gum 4 tsp Sea Salt My Holy Grail gluten-free Flour Mix, Based on Wendy Wark
  12. 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 to make things with, like I discovered when I tried making pasta yesterday, and it was a disaster. Need more practice. Or, I'm trying another recipe. Patience does pay off, though. I am glad you found a successful bread for your home. I was so happy when my bread turned out great, I nearly cried. I made vegan french toast, and DH was estatic. Perhaps one of these days, I will TRY a bread mix or two. I live right by the Bob's Red Mill, so I bought 25 lb bags of stuff: tapioca flour, brown rice flour, cornstarch, potato starch, garbanzo bean flour, sorghum flour... I have plenty of flour to play with until I "get it right" with a recipe. Oh, and a case of guar gum I keep in the freezer.
  13. 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 after the kneading cycle. Just wait for the paddles to stop, when the rise cycle begins. Reach in and take them out, then smooth over dough with a rubber spatula. the paddles leave unattractive formations, and I do agree removing them makes for a more attractive bread. I just love my Zo. I have also oiled the posts, bread slides right out.
  14. 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
  15. 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 Cookies with ONLY rice flour. Disaster. When baking without the properties in gluten, we must mimic it by mixing the several flours just to make cookies, breads, whatever. It was hard for DH to understand WHY I needed garbanzo bean flour, sorghum flour, tapioca flour, cornstarch, xanthan gum just to make bread. One thing I have learned, the more experienced people on this board hold LOTS of knowledge, don't be afraid to ask. Like you, I am new to this, and have received lots of valuable feedback. Just be patient, you'll get the hang of it.
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