CarolX

No, but give it a try - I would try using 3 eggs instead of 4.

The flours are all 1 pound bags, I believe. I don't have any to refer to right now. Cornstarch is one pound. I use the Knox unflavored gelatin that comes in individual packets (32 to a box). It is a quick bread - there is no yeast so it does not need to rise. Any bread loaf pan will work. Hope that clears it up a bit.

This is my bread recipe - it is a quick bread, no yeast. Preheat to 350 Grease 2 loaf pan Sift dry ingredients together Mix wet ingredients Add to dry and beat for 3 minutes Pour into loaf pan and smooth top Bake for 50 minutes

I add a full tablespoon and they come out really great!

Chocoalate chip cookies - just follow the recipe on the back of the Nestle Chips bag, and subtitute your flour. Brownies - follow the recipe on the back of the Bakers Square chocolate box, with your flour. Both taste just like the wheat flour versions.

Sometimes it is just trial and error - but most of the time, if the recipie calls for 1 egg, I add 2. I usually don't adjust the dry ingredients, because I find the gluten-free flour requires extra liquid anyway.

2 tricks I have learned over the years making breads, muffins, etc. Double the eggs and the baking powder. Eggs are a great binder and the extra baking powder gives more lift. I rarely need to add Xanthan Gum.

I have made pizzels several times for my celiac DH. Just substitue your regular gluten-free flour for the flour called for in your recipie. BTW - save all those cracked ones - they make a great replacement for grahm crackers in pie crust.

Yep - Toll House Chips are ok. I don't know what vanillin is. If you meant "vanilla", only the real thing is gluten free - I wouldn't trust the imitatian stuff.

I use the Nestle Tollhouse receipe found on the back of the package, just substitue with gluten-free flour.

Ivanna44, My husband is the Celiac in the house, never formally diagnosed, but after switching to a glueten free diet 3 years ago, all his aliments went away. I can tell you, as a busy working mother of 5 (3 at home), the transition is tough at first. I can not come home and throw on a pot of mac and cheese for all. But little by little you learn...

I have had pretty good luck with quick breads. These use no yeast and are normally pretty sweet. These recipes are usually used for things like banana and zuchinni breads. But after a lot of trial and error - I found the right combination. One suggestion is to double the amount of eggs required.

I use this mix for all my baking - I think it is a modification of someother mixes I found. 1 lb rice flour 1lb tapioca flour 1 lb bean flour 1 lb cornstarch 4 packages of unflavored gelatin I also find that doubling the eggs give a better texture to the recipes. Hope this helps.

I don't remeber where I found this but this is the flour substituion I use: 1 cup of wheat flour equals... 7/8 cup amaranth 7/8 cup garbanzo bean 7/8 cup chickpea (garbanzo) 3/4 cup corn flour 1 cup cornmeal 3/4 cup millet flour 3/4 cup oat flour 5/8 cup potato flour 3/4 cup potato starch 7/8 cup rice flour 3/4 cup soy flour Hope this...

The best brownie receipe I found was the "make from scratch" on the Bakers Square box. Just substitute the flour with your gluten-free flour. My husband says they are better than any other brownie.