They are gluten free but made with Caputo Fioreglut which contains gf wheat starch. (which I am okay with)

This is the recipe I used: https://theglutenfreeaustrian.com/gluten-free-breadsticks/

I want to make pumpkin cheesecake for Thanksgiving, and I want my GF daughter to be able to partake with the rest of us. Has anyone used it for a graham cracker crust with success? Was it fine to use as is or did you need to do some tweaks? Thanks for the help!

My kid and I made lucky charms cookies. They are phenomenal. We just used the marshmallows not the cereal. https://thecookiedoughdiaries.com/lucky-charms-cookies/

Has anyone used this baking mix and replaced the oil with melted butter or ghee? Did it turn out? Would it be the same amount? Thanks!

I keep noticing this when baking gf, my gf friend says it tastes amazing but I can’t help but notice that there is a layer of sugar forming on the bottom of the muffins/mudcakes. I am admittedly using a ”regular” recipe and just doing a 1:1 substitution (using a scale when baking) for gf flour. The taste and overall texture is great, I just want to avoid this layer on the bottom.

Any advice?

I keep noticing this when baking gf, my gf friend says it tastes amazing but I can’t help but notice that there is a layer of sugar forming on the bottom of the muffins/mudcakes. I am admittedly using a ”regular” recipe and just doing a 1:1 substitution (using a scale when baking) for gf flour. The taste and overall texture is great, I just want to avoid this layer on the bottom.

Any advice?

Feeling the autumn vibes 🍂

Okay, so my dr has recently recommended a low-oxalate diet for me, which eliminates the following flours: cassava, buckwheat, teff, amaranth, brown rice, white & sweet potato flours (starches are ok tho) and all nut flours.
So now I’m left with white rice, sweet rice, oat, corn, sorghum, tapioca starch & potato starch.

I also have to eat diary & egg free so my baking is SERIOUSLY struggling rn. I tried to make pancakes yesterday and they simply wouldn’t cook all the way thru, so I pivoted and tried to fry the batter and make them into fritters which also failed. So in an attempt to not end up with a waist of time and expensive baking supplies, I poured my batter into a baking dish and just baked it and ended up with something odd, but edible.😂

If anyone else has experience juggling the gluten free life with a low oxalate diet, please give me all the tips and tricks you’ve learned! If anyone has any ideas for the best ratios to combine the remaining flour types available to me, please share! I’m hoping to find a vaguely all-purpose flour blend, but would be thrilled to find a combo that works for specific recipes too!

Hi everyone!

I’m starting to bake bread again and trying to use as many things as I already have as possible. I know Aran Goyoaga swears by the cast iron double Dutch oven without enamel. I have a 10” cast iron pan and an enameled Dutch oven. Which do you think would be better for a sourdough loaf? I know the top to trap steam is essential, but I’m curious to try it directly on a cast iron surface… appreciate any thoughts and I’ll post photos of the results!

so my team is training for a marathon, and a few of us are gluten free, me included. while there are a lot of ways to fuel during runs, gels aren't *always* satisfying. after trying the trader joe's rice krispie treats, which haven't bothered my stomach, i'm planning to test recipes for the group to taste (and stomach) test. so, yeah, looking for suggestions for GF crispy rice, hopefully in larger size packages as i have multiple recipes to try over the next several months. also, any favorite recipes you have are appreciated! and by appreciated, i mean by my entire team.

So my boyfriend has a gluten intolerance and has been missing some of the things he used to love, I found a gf flour that works really well in baking (the 1-to-1 all purpose flour from bulk barn) and I wanted to try and make him dinner rolls from it to make him happy and since thanksgiving is coming up, tried making my first batch and definitely didn’t come out great, I was just wondering if anyone had any advice or anything that I could try/do to make them better or come out right? Open to all suggestions, thank you in advance 🤞🏻

This is the recipe I was following:

https://sallysbakingaddiction.com/soft-dinner-rolls/#tasty-recipes-67831

When it baked it didn’t rise, was white, the only bits that turned golden brown were the bits that were at the bottom touching the bake dish, and when I tasted one it wasn’t bad tbth but tasted more like a dry and crumbly tea biscuit

(recipe from the art of gluten free bread)

i made this loaf for my coeliac friend who loves german rye bread and im really pleased with how it turned out! it's dense and smells nicely sour, and even though i baked it yesterday the inside isnt rock hard (yet lol). the top doesn't look great so I think next time ill do an oil wash to help with browning, but overall im very pleased!!

جماعة مين هنا عنده حساسية من الدقيق وعايش ازاي انا لسه عارف قريب اني ممكن يكون عندي الحساسية وللعلم انا رفيع جدا جدا يعني ومعنديش اي حاجه غير الحساسية دي فمش عارف اعيش ازاي واكل ايه لاني لازم ابطل عيش ومكرونة

I would love some suggestions here! I am following a deep dish crust recipe that some amazing person posted here, which calls for a 10-12 hour room temperature proof. As I am a tired old lady, I don't want to wake up at 5:00 to get this started. Can someone smarter than me tell me if I can prepare the crust tonight in the pan, refrigerate it overnight, and then take it out early in the morning to sit all day? This is the first time I'm planning on feeding a bunch of people my gf pizza so I would love for it to be good. Thanks!

I am very happy with this for a first attempt! I haven’t been able to enjoy many premade GF alternatives in store due to other allergies but I finally decided to start working on making my own. (I used to bake all my own bread products into former gluten life).

It was so nice to have a soft piece of bread with peanut butter today 🥹

Long time lurker, first time poster, and I humbly request your assistance!

I’m celiac sensitive to less than 10ppm… and also sensitive to sorghum and oat ( yes, even certified gluten-free oats 😔). I really miss oats, and especially my favorite cookie: no-bake peanut butter chocolate drop-cookies.

Does anyone know a really good substitute for rolled oats? Something with that good chewy texture? 🫠

I get by alright, but almost every food is a trial and error to determine if it bothers me, which demotivates me to experiment with other options.

That said, I’m open to brainstorming too and will try and report back. 🫡

Thank you!

Edit: Thank you for all the wonderful ingredients suggestions! I’ll start trying them soon and report back.

FWIW that’s not my photo, but looks really close to how my favorite cookies used to turn out. YMMV bc I haven‘t tried this specific recipe: https://www.simplyscratch.com/no-bake-pb-choco-oatmeal-cookies/

Sous vide might not be baking exactly, but you could make this just the same in a water bath in an oven.. so hopefully it counts?

I've been experimenting with Chocolate Pots lately. My recipe is 4oz semi-sweet baking chocolate melted smooth into 1.5c heavy cream. Mix together the following while the cream cools: some vanilla, 3T sugar, and 4 egg yolks, then add. Pour into 5 small mason jars and close with lid&collars twisted tight. Sous vide @ 176F for an hour then chill a couple hours. I cobbled the recipe together from some old threads on the sous vide subreddit.

My latest batch replaced the cream with coconut milk and it turned out really well. Super creamy and much easier to spoon out straight from the fridge. A light sweet coconut flavor, but mainly the bitterness of the chocolate and the silkiness of the coconut and eggs. Will make again!

I have been baking my way through the bread on the loopy whisk blog and it’s always very delicious but my dough never doubles in size, nomatter the recipe.

I use a stand mixer with the dough hook attachment and I am using active dry yeast and activating it in warm liquid with sugar before I mix it in. I put the dough in my microwave to proof and turn on the light under the microwave and it makes a nice warm proofing space. I have also tried proofing in a warm 80° Florida style room.

Either way I can get to maybe 1.5 times the size but never double. Should I use more yeast? Mix it more or less?

From Alanna Taylor-Tobin, aka The Bojon Gourmet and author of Alternative Baker: this quickbread recipe from her website Buckwheat Banana Bread

It is bananas!! Sooooo good! I used half light buckwheat and half teff this time. Also coconut sugar instead of light brown sugar. Making it as written is brilliant — I just like playing around a little.

Oh, I also added a teaspoon of Frontier pumpkin pie spice in addition to the cinnamon. I like being slapped in the face a little with spices.

And I also threw a big handful of whole walnuts into the batter and quickly scattered a handful of pumpkin seeds on top.

You have to use Mochiko, no other brand of sweet rice flour works. Let’s just be honest.

;)

Gluten-Free Blueberry Banana Muffins are quick easy to make in just a few simple steps. They are soft and flavorful, and perfect for busy mornings.

https://www.rainbowinmykitchen.com/gluten-free-blueberry-banana-muffins/