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TOPIC:   GF baking tips 


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JENCORINNE
JENCORINNE's Photo Posts: 1,931
5/12/10 6:48 P

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Robin, I have that cookbook, it is cornstarch heavy and most recipes have come out(I just made the poundcake for strawberry shortcake- yummy) but the biscuits were hockey pucks for me.
The recipe I found that worked was from Glutenfreeville.com the taste needs a little improvement but was fluffy.


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AMCK0421
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5/12/10 6:17 P

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Wow! Thanks ladies. You're definitely giving me the confidence I need to start baking again. emoticon



LLCURTS
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5/12/10 1:12 P

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So many great choices - I wish I had the time to go through every recipe and make...

Linda
Doing all things through Christ who gives me strength.



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TEDDYBEARDONNA
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5/12/10 9:58 A

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Jen, I did a radis of 100 miles because I have to go almost 60 miles to get my GF items and do major shopping.



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TEDDYBEARDONNA
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5/12/10 9:56 A

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Jen, I haven't looked yet but if the biscuit recipe is the one I use, it is the best one I have found so far. I want to try the featherlite next time since every recipe I have tried I really like. I just wish they were so full of calories. I take the biscuit recipe and roll it out thin and treat it as a cinnamon roll and put on the stuff on it, roll it up and bake it and yummy.



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ROBIN630
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5/12/10 9:25 A

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Jenncorrine, and all:
I have posted a Roben Ryberg recipe for GF biscuits on www.recipezar.com that are great! my non gf hubby even ate one! Super easy and you use cornstarch...I know sounds weird but really good. Try them.
Robinemoticon


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DJ4HEALTH
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5/11/10 8:10 P

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I actually made waffles with the brown rice flour and it came out real good and tasted great. It tasted like a reg waffle too, just a little heavy but then I have not had a regular waffle for a long time and don't remember how heavy they were.

Edited by: DJ4HEALTH at: 5/27/2010 (22:53)
Dorothy





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JENCORINNE
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5/11/10 7:53 P

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How funny, did you have the radius setting far enough out? For the default 5 miles it lists 2, but the hardest to get to, but if I move it to 10 miles I get 8 or 9 almost all Whole Foods but not the one closest to me. what? Does that one not carry it? I don't get it.
Maybe they haven't updated the list lately.


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TEDDYBEARDONNA
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5/11/10 7:39 P

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Jen, interesting I went to check your link and the two places I buy it doesn't have it that I can buy it there.



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LLCURTS
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5/11/10 6:56 P

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emoticon I see they have it at Whole Foods. I will certainly check it out and their other products there... I just have to use restraints - so many healthy choices but a bit expensive also... emoticon

Linda
Doing all things through Christ who gives me strength.



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JENCORINNE
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5/11/10 6:09 P

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Here's a link to Udi's store locater www.udisglutenfree.com/stores or you can buy it online on the same site. From the locater found it in stores I wouldn't normally go to.


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TEDDYBEARDONNA
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5/11/10 6:01 P

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I don't know where you live, but I got mine at the health food store. Also United carries it in their larger stores.





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LLCURTS
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5/11/10 5:59 P

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Where do you find Udi's bread at - I haven't seen anything GF at my normal grocery - I found one bread at Trader Joe's (heavy, heavy). I do not have a Whole Foods nearby but would travel to it if there...

I am still exploring - reading lots of labels - finding new things

Linda
Doing all things through Christ who gives me strength.



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JENCORINNE
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5/11/10 3:56 P

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hmmm, I wonder if I got a weird loaf. It could also me being super sensitive to chewy-ness in my baked goods, I have minor TMJ and for some reason chewy baked goods tend to aggravate it.
The Udi's chewy-ness wasn't enough to stop me from eating it.


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TEDDYBEARDONNA
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5/11/10 3:33 P

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I enjoy baking and just in the last 2 years have I found recipes to my like. My newest are pancakes and I have tried a dozen or more before this one. I buy Betty H featherlite flour and it makes the best cornbread, biscuits and other things. Acutally I used her recipe for the pancakes, but did a little tweaking of my own. I buy Beth's all purpose flour for general baking in addition to the normal flours one would buy if they were baking gf.

I love the UID's bread. I personally didn't find it chewy. They have whole grain and the plain white. Makes great french toast, cinnamon toast, grilled cheese and just a good old turkey sandwich.



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JENCORINNE
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5/11/10 2:56 P

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For bread get Udi's. It's a little chewy but doesn't need to be toasted. Except for the chewiness it's just like gluten bread.


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BAILEYS7OF9
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5/11/10 2:44 P

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I found w/ GF bread in the store to buy the frozen ones. Not as dense as the ones that sit on the shelf. More bread too!






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LLCURTS
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5/11/10 2:25 P

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Wow great suggestions. I don't have a lot of time for baking. Used to do it when the kids were home and I was home AND before I decided I had to eat healthier. emoticon

Then the kids left - just DH and I - now that he is on gf diet - he just omits the breads and we eat healthy other wise. He hasn't missed the breads but I am always thinking of alternatives for him - I saw a loaf (1/2 size really) of bread for 3.99 that was so heavy. I asked him do you really want it? he said no I can do with out... ha - but it is going well with him.

I will probably mix up the mix or buy a mix - I saw somewhere that red mill has one... You gave me lots of reading material and ideas that hopefully I can use.

Linda
Doing all things through Christ who gives me strength.



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JENCORINNE
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5/11/10 2:07 P

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I am no expert but will share my knowledge. Before going GF I baked out of boxes so didn't have much to unlearn to be a successful GF baker.
As far as just switching rice flour for wheat flour won't work because they react differently, because each flour acts differently is why there must be a mix of flours. King Arthur Flours just came out with a GF line and they have a pretty good basic breakdown of what the different flours do its at the bottom of the page. www.kingarthurflour.com/glutenfree/
There are a few All Purpose flours, they work OK, but haven't worked 100% for me.

Gums - Xanthum and Guar - are common in GF baking. Since gluten is the glue that holds baked goods together you need something to hold it together using eggs or gums. They do react a little differently but for most things are interchangeable.

When 1st starting follow a recipe to a T, once you get to know the feel and comfortable try branching out a little. There is a lot of hit and miss, don't expect everything to turn out right the 1st time. I've been trying for over 2 years to make a GF biscuit, mostly got hockey pucks. Finally last night made a passable biscuit, needs a little tweaking but works.

I would start with a good basic GF cookbook - I started with Bette Hagmans Gluten Free gourmet, make sure to get a revised edition. Carol Fenster has some good cookbooks. I can't wait for GF Girl and the Chef's book to come out in the fall.


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BAILEYS7OF9
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5/11/10 1:17 P

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GF baking requires 3 flours in place of regular flour and the addition of xyanthaum gum usually.

Ginger Lemon Girl has a 'master mix' which is equal to Bisquik. Took me forever to mix it up and I wondered WHY it took so long! We have waffles all the time!
www.gingerlemongirl.com She is somewhere on SP as well. Warning, she has a lot of treat recipes on there. so behave!

Karina is definitely the Goddess of GF cooking/baking. I have made many of her recipes and have not been disappointed in any. glutenfreegoddess.blogspot.com/

Also interesting to note, a lot of Karina's recipes have already been put into SP so search before you go to the trouble to add them.

Edited by: BAILEYS7OF9 at: 5/11/2010 (13:18)




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ROBIN630
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5/11/10 12:50 P

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So far what I have learned is different flours taste different and have different textures. I have used alot of recipes off of www.recipezar.com they have a great gluten free section. Read thru the recipes and forums on there. That has helped me so far. I also have gotten a few GF cookbooks. Have not gotten brave enough to create from scratch without recipe yet. As for mixes, I have doctored the Betty Crocker mixes to good result. Yellow cake mix- made apple cake and banana cake....Just try...(I have had to throw out a few horrors but most have been good.) It is basically trial and error.
Good luck.


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CALSAIS13
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5/11/10 12:48 P

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hi. I am not a baker, I have never been a baker. However, drastic times call for drastic measures. :) The dietician I saw recommended using chickpea flour as a substitute for white flour. (measure for measure) I have baked GF chocolate chip cookies, following the toll house recipe, and they were really good. I then tried adding Xanthan gum, (expensive but you use only a pinch) with really good results. The GF eating kids in my house will eat them. :) Good luck.


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LLCURTS
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5/11/10 12:43 P

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I too would like to know this one. I did buy some gf brown rice flour and was thinking I would just swap it out for my wheat flour - then I look at recipes and there are so many flours that you have to mix - why is that. educate me please... emoticon

Linda
Doing all things through Christ who gives me strength.



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AMCK0421
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5/11/10 12:07 P

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I was a big baker before going gluten free. I really miss it! Not just the delicious baked goods but also the act of baking. I'd like to start baking some GF treats but I'm a little nervous. Does anyone have any tips? Or suggestions on flour mixes that I could interchange in some of my old recipes?



 
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