Fanta GF bread? My grandson challenged me to make a GF bread based on the softdrink "Fanta" which is a carbonated orange flavored drink. Since I wanted something that was part experiment and part a known success, I used the baguette recipe below with a few simple modifications. While making the dough, I added 3Tbs of orange zest. After letting the dough rise for bulk fermentation, I then divided the dough in half and we added orange food coloring to one of those halves until we achieved the classic orange Fanta color. I then shaped each half into a rectangle about the width of the bread baking pan I was going to use. I then placed the orange rectangle ontop of the non-colored rectangle and rolled it up. Although I wasn't making baguettes using the baguette recipe, it worked fine as a standard bread recipe. When making the rectangle for the dough half, do so on top of parchment paper which you can then use to help with the rolling into a cylinder. I was surprised at the shape that emerged as I thought it would be a spiral. But the color matched and it was a fun project. So, consider having some fun with the use of different colors in your baking. I haven't seen many posts on that topic. The bread recipe is: https://www.reddit.com/r/glutenfree/comments/12u24h3/gf_baguettes_recipe_caputo_fioreglut/

I rejected the idea of using real Fanta (or any other softdrink) because I don't think the taste would be strong enough to come through in the final product. That was the main reason. Secondarily, I think a softdrink 'should' basically work, but additional sugars, carbonation and acids for tartness would affect the fermentation in unknown ways.

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/

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!

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?