have your gluten-free cake and eat it, too
Your voice is about all you need to keep your Celiac or gluten intolerant self safe. Don’t be afraid to use it. Stand up. Be counted. The very important FDA gluten-free labeling proposal is still open for comments. Not sure what to say? Go to 1 in 133 here and learn more. Feel free to write your own comments or join the group letter which says some pretty important stuff (I did). Continue reading
If you still are on the fence about weighing your GF flours, take a look at Allison’s (Eat Love Drink) post about these AP flours. Just the difference alone between whole wheat and white flours is astounding and as she says, can certainly explain the trouble with equal interchanging when baking. Thank you Allison – that was a great post.
From there I began to think more about GF flours. In the Canteen blog I’ve mentioned that I have over 17 flours and starches hanging around the kitchen. I often combine many of them (as you know from the recipes) depending upon whether the baked item is more savory, bread-like or sweet. I like that kind of baking freedom. Continue reading
I need glasses? Really? (then)
Caroline asks if you need to be a professional recipe developer to convert recipes to gluten-free and what’s my favorite way to read a recipe?
Nope. You do not have to be a professional recipe developer to convert recipes to gluten-free. But you do have to embrace these qualities:
- sense of humor
- the ability to cope with total failure
- the ability to cope with an obsessive need to get it right
- coping with lots of dirty utensils and baking sheets
- not to worry about what anything looks like, but how it tastes
- ability to have a whole lot of fun with GF flours
- some ability to skim a recipe (see below)
However, that said. About reading recipes – I have a confession. Continue reading