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BridgetteIMcleod

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    I have been gluten free since 1997. Changing over all my favorite recipes to be gluten free.

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  1. BridgetteIMcleod
    Have you tried the Paleo recipes for bread? There are some very good ones available. I use grated zucchini and almond flour with egg and spices for a tortilla , it works really well. Not only is it gluten-free it low carbohydrates and not all the starch. If you want the recipe let me know
  2. BridgetteIMcleod
    For your food processor just replace the plastic container, and blades. Especially if your motor is still good. You can get replacement parts on Amazon. Your cookie sheets cover with foil and use parchment paper. I use parchment paper on all my cake pans. Depending on your stand mixer you can replace the bowl, but may not need to, just put it though a sanitizing...
  3. BridgetteIMcleod
    America's Test Kitchen. How it can be Gluten Free. The yellow cake is awesome, and the chocolate is heavenly. I have made both several times. The people in my house that are not gluten-free love it. The whole book is great. It explains how and why the recipes work. Best investment I have made for gluten-free.recipes
  4. BridgetteIMcleod
    My go to recipe for waffles is the King Arthur Waffle recipe. Found here: Open Original Shared Link
  5. BridgetteIMcleod
    Yes you can use either. Dry active yeast is a larger granular and needs to be activated in water(110 degrees). Instant is a smaller granular and can be added into dry ingredients. Instant is also ideal for bread machines. Rapid is an even smaller granular and has added enzymes and other addition to make it rise fast. The America's test kitchen recipe for...
  6. BridgetteIMcleod
    Try almond flour or cream cheese. These will give the cookie moisture they need to not be dry/crumbly. Post the recipe and I will look to see where you can substitute one or both into the recipe.
  7. BridgetteIMcleod
    Yes it works really well. Gives the bread good texture almost like bread with gluten. I bought my bag at local health food store Sprouts. The bag was whole psyllium husks, so i ran them in my spice grinder and they were very fine. The recipe I used was out of Americas Test Kitchen Cookbook How can it be Gluten Free. If you want the recipe let me know I can...
  8. BridgetteIMcleod
    12 1/2 ounces (2 3/4 cups) Gluten Free Flour Blend 1/2 teaspoon salt 1/4 teaspoon xanthan gum 16 tablespoons unsalted butter, cut into 16 pieces and softened 7 ounces (1 cup) superfine sugar, If you don't have piut 1 cup sugar in the food processor for 30 seconds. 1 large egg, plus 1 large yolk 2 teaspoons vanilla extract Whisk flour blend salt, and...
  9. BridgetteIMcleod
    Since you are new to this I would highly recommend America's Test Kitchen "How it can be Gluten Free" . This is a great book with the research already done for you. Invest the 20 dollars and then take what they have done and incorporate into what you are doing. They have some really great results, and everything I have made from the book has been excellent...
  10. BridgetteIMcleod
    Yes you could cook the day before and just reheat. Also on the pan drippings, use 1 tablespoon cornstarch in a small jar with a little water, shake and pour into pan drippings. Stir while heating to keep from clumping up.
  11. BridgetteIMcleod
    I was just looking at Trader Joe's Fearless Flyer. They have a gluten free stuffing mix for $5.99 for 12.4 package. I Think I might give it a try.
  12. BridgetteIMcleod
    I use cornbread for my stuffing mix. It works really well and my family doesn't know the difference. In my cookbook America's Test kitchen "How it can be Gluten Free", There is a recipes for dinner rolls, I have not tried it, but everything else I have made from the cookbook has turned out really well.
  13. BridgetteIMcleod
    Chris you might try a couple of things, since the flours you are using don't have the gluten, try mixing the dough longer with a paddle in a large stand mixer. Also powdered psyllium husk helps to hold the moisture in the bread to keep it moist. I use the America's Test kitchen How it can be Gluten Free Cookbook. Good Luck.
  14. BridgetteIMcleod
    Sarah Welcome, In my experience the first thing is too much liquid. Second the recipe could be the problem. I know when I first started baking gluten-free there is a lot to learn. gluten-free flours need to be mixed longer in order for the flour to combine chemically with water. This is what the gluten does in wheat flour, it adsorbs liquid faster. Also...
  15. BridgetteIMcleod
    My go to cookbook is the America's Test Kitchen "The How Can It Be Gluten Free Cookbook" They have done all the testing for you. They also explain really well how things work and why they work. I got mine at Costco for 16.00 about a year ago. Take a look at it on Amazon here : Open Original Shared Link They really try and simplify things, also everything...
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