juliedel

angel_jd1 Perhaps that's why everything is too thick! Thank you and I will try to purchase only potato starch.

Dear 2Boys4me, Thank you for your reply - I was told potato flour and potato starch were the same thing. The potat flour I have is very fine and white - it's not clumpy as the corn starch can be. It doesn't look like flour at all. I will try the applesauce or yogurt trick. Perhaps you are right about the flour/starch. I will investigate. THank you...

Dear queenofhearts, thank you for your reply - I have been using potato flour and cornstarch and I have been trying to bake all sorts of things. My 16 year old and I have been told not to eat gluten so we have been trying different recipes for awhile. I consider myself a fairly accomplished cook/baker but this gluten-free has me stumped. This is the...

I have Roben Ryberg's Gluten-free Kitchen recipe book and I've attempted to make many things from there. My problem is the texture of everything I try comes out way too dry and bakes up either almost raw or dry and crumbly. What am I doing wrong??? Signed, Mom of teen