deb6

I would love it if you would post your cracker recipe!

I love The 30 Day Gourmet Cookbook for bulk cooking. Many of the recipes are gluten free or easily converted. Google-- 30 Day Gourmet or go to Open Original Shared Link The newsletter recipes (tons) are all open view. The member only section is for cookbook owners. The password is published so you can see all the recipes online as well as the hardcopy...

Thanks for that info! I ended up making 1/2 recipe of the Crusty Boule, using olive oil and for 1 1/2c. tapioca starch flour used 1 cup tapioca flour and 1/2 cup potato starch. The Olive Oil Bread calls for the soy flour,and sorghum would have worked well as a substitute. I liked the Crusty Boule dough for pizza the best. Super easy!It has a nice chewy...

"Biscuit / English Muffins" Breakfast Bread Reminiscent (to me) of a Bojangles Biscuit This morning I wanted something similar to an English Muffin. I must have biscuits on the brain. My son said these Biscuit/English Muffin Things-- "taste just like real bread", and that's what he eats everyday! 1/2 the batter I baked in muffin top pan. 375 degrees...

Growing up in NC (western part of the state) my grandmother always made "Baking Powder Biscuits"--more firm to the bite. Today in the freezer section of the grocery store I would say Marshall's or Mary B's Biscuits would most be like them. Then, there were the 'other biscuits' flaky and soft-- most like today's KFC biscuits. Below is a recipe that most...

Have you seen the recipe in Carol Fenster's 1,000 Gluten Free Recipes, page 99, Breakthrough Ready-to-Bake Yeast Bread? ..."you mix the bread dough and refrigerate it, ...for up to 5 days" flaxmeal is used instead of egg, and soymilk is listed as an option for the warm milk. I haven't tried it, but I may since I do have the flours listed in my...

Go to the authors website Open Original Shared Link Look at January 5, 2010 blog entry. The recipe for Gluten-Free Crusty Boule is posted. Deb

Good Morning, I posted this pie crust info on the delphi board. We used a food processor, and unsalted butter. However you could make these crusts the usual method, or by mixer and using crisco. The Rebecca Reilly recipe is posted in message # 14862.1111 of the delphi forum. PM me with any questions. Perhaps this info will help with Christmas pies ...