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pbennett

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    http://www.gluten-free-chocolate.com
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  • Interests
    gluten free chocolate!, baking, writing, researching, web design, technical writing, analyst, pianist

pbennett's Achievements

  1. Thanks for responding:-) I haven't published it yet because I'm waiting to see if there's a market for it. People seem to be pretty ingrained now on using mixes and alternative flours. This is a method - not a product - that no one seems to know about, except maybe some commercial processors. I've searched EVERYWHERE and no one seems to know about it....
  2. I'm curious and working on a research project... If you could bake with 100% rice flour and not have to use a baking mix - and have a very moist cake, would you be interested? No potato starch, no cornstarch....you do have to use Xanthan, though. pb
  3. does anybody have a recipe that doesn't dry out???
  4. ok, thanks! I was just wondering if there was some new baking technique in there. $37 is $37, you know:-) The book, "Gluten Free Baking" by the Culinary Institute of America has some new techniques that i hadn't heard of before, but not all of their recipes work out. I read a review saying that there were problems with the book. I hope they correct it and...
  5. I use the K-Tec Kitchen Mill. It grinds all kinds of grain really fine. I wouldn't trade it for the world. I just keep the grain on hand and grind up whatever amount I need so it doesn't go rancid.
  6. do you like peanut butter? Gluten free peanut butter can be used in lots of recipes and for sandwiches. Even if you don't cook much, you can make the very simple 3 ingredient peanut butter cookie - 1 cup sugar, 1 cup peanut butter, 1 egg... If you like Mexican food, beans, rice, tamales, pico de gallo, fajitas, nachos.. you'll need cheese!
  7. Have any of you tried this eBook and does it have anything earth-shatteringly new in it? I was wondering if it was worth buying. Thx!
  8. I grind my own flours. You might want to consider getting a grinder if you bake a lot. I can use it for white and brown rice, corn, millet, oats....It's easier to have fresh flour that way - it's better and easier than storing a multitude of flours.
  9. bean flours are usually garbanzo beans and I don't particularly care for the side effects...
  10. I've used them with no problem. They shipped fast and the quality was good. I thought the prices were really good!
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