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    You are in: Home / Community Forums / Breads & Baking / GF Baking - Share Tips, Recipes, Experience!
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    GF Baking - Share Tips, Recipes, Experience!

    Go to page << Previous Page  1, 2, 3, 4, 5, 6  Next Page >>
    Galley Wench
    Wed Dec 12, 2012 7:23 pm
    Food.com Groupie
    Just ordered this for my son and his family. It's co-authored by Peter Reinhart . . . my favorite bread baker! http://thejoyofgluten-freesugar-freebaking.com/
    Bonnie G #2
    Thu Dec 13, 2012 5:50 am
    Food.com Groupie
    You'll have to let us know how it is, I didn't know he even did gf
    Galley Wench
    Thu Dec 13, 2012 9:46 am
    Food.com Groupie
    He co-authored the book with Denene Wallace, I believe she's the creator of the recipes. I've been so impressed with Peter's methods . . . maybe that's his contribution. Just love his fold and stretch method!
    duonyte
    Thu Dec 20, 2012 8:02 pm
    Forum Host


    One Bowl Gluten Free Chocolate Cake

    Isn't this a pretty cake? Saw it on the new photos listing.
    Galley Wench
    Thu Dec 20, 2012 8:12 pm
    Food.com Groupie
    Beautiful . . .!
    duonyte
    Fri Feb 22, 2013 11:34 am
    Forum Host
    There was a question about this bread in Q&A, and it looks like it makes a really nice loaf - looks like a regular sandwich loaf bread, Gluten Free Buckwheat Bread
    .
    duonyte
    Fri Aug 02, 2013 9:01 pm
    Forum Host
    Just saw these scones, they look awfully nice.



    Gluten Free Scones


    and these also



    Gluten Free Cheddar Dill Scones
    duonyte
    Sat Aug 24, 2013 7:59 pm
    Forum Host


    Good looking brownies, from a recipe I had posted earlier, but have not yet made. Gluten-Free Walnut Brownies
    duonyte
    Sun Oct 13, 2013 10:59 am
    Forum Host
    TOTM this month has a thread on gluten free breads - drop in and share your experience!

    http://www.food.com/bb/viewtopic.zsp?t=397558
    duonyte
    Tue Feb 25, 2014 11:14 am
    Forum Host
    I just posted this recipe, Gluten-Free Pizza Crust
    Saw it in Vegetarian Times and the photo looked awfully good.
    Mia in Germany
    Tue Feb 25, 2014 12:01 pm
    Forum Host
    Oooh, thanks for posting! I was going to make pizza anyway the next week or so and wondered what pizza crust I should try this time, so this comes in very handy icon_biggrin.gif
    duonyte
    Tue Feb 25, 2014 1:22 pm
    Forum Host
    Excellent! I was thinking of trying this the next time we have a bake sale, as it can be partially baked, like a Boboli crust, and there is always such an interest in GF goods. I submitted a correction to add the xanthan gum to the ingredients - there were a couple of problems with the recipe as printed in the magazine, and I got more information from the publisher, so be sure if you've already printed it that it's in there.
    Mia in Germany
    Tue Feb 25, 2014 1:34 pm
    Forum Host
    Good hint, thanks! I saved a pdf copy to my gf baking file on my computer, so I'll save a new copy.
    I love the fact that the recipe doesn't require exotic ingredients, I'm always looking for recipes which are rice flour and tapioca based. Hope to make the pizza on Saturday yummy.gif
    Mia in Germany
    Sun Mar 09, 2014 1:21 am
    Forum Host
    duonyte wrote:
    Excellent! I was thinking of trying this the next time we have a bake sale, as it can be partially baked, like a Boboli crust, and there is always such an interest in GF goods. I submitted a correction to add the xanthan gum to the ingredients - there were a couple of problems with the recipe as printed in the magazine, and I got more information from the publisher, so be sure if you've already printed it that it's in there.


    Sorry I'm late - I made the crust last Saturday but didn't have time to come back.
    Actually it was a bit difficult to work, because the dough was very sticky, so I had a hard time spreading it. It did rise a lot, in fact, and spreading after it had been rising was easier.
    It's a very nice crust, we liked it a lot, but it's quite thick - I prefer thin pizza crust, so next time I'll use half of the recipe and spread it out thinner.
    The sticky texture may be due to my flour. I found that my brown rice flour seems to be different from the one which you get in the US, and it acts quite differently sometimes. Maybe I should use a bit less liquid next time. I'll play around a bit icon_smile.gif
    But all in all, it's a great crust, nice texture and great taste, with ingredients one uses to have on hand - I'm not so fond of recipes with exotic ingredients icon_lol.gif
    I'm going to rate it now.
    Thanks for suggesting it, I'll make it again for sure.
    duonyte
    Sun Mar 09, 2014 11:09 am
    Forum Host
    Thanks for trying it and for your very helpful comments. I know tapioca starch can be wildly different even one bag from another for the same brand, so not surprised that there may be differences. I am glad it worked out for you, hopefully with tweaking you will get it just as you like!
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