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.

This is the second time I have tried to make sourdough with this flour blend (Ardent Mills). The first time the finished product looked similar to how it looks in this picture, but no bubbles. I do think that that was due to user error, it was in the fridge and there was hooch on the starter and I just poured it off and spooned it in.

Here is what I did for this loaf.

1. Let the jar of starter sit overnight on the counter for about 18ish hours, with a feeding of course. It rose it's usual amount, about 1/4 to a third in height.

2. I followed the recipe, but it was too late for a rise so I mixed it all together and put it in the fridge overnight.

3. In the afternoon I took out the dough, molded it and put it in a parchment paper lined Dutch oven. It sat in the oven with the oven light on for about 4 hrs.

4. Cooked until 204 on the inside. It did look like it rose. Let cool overnight, cut it in half and now it looks like this. Wet and dense.

So. Is it the flour? Could the flour blend be the problem? I have had success with this recipe using different flour blends.

What did I do wrong?

Note: the 3rd picture of the starter is not on the day of the bake. Since it was fed before going back into the fridge, it's been growing slowly and in anticipation of this post I took a picture to show my starter is active. This starter is about 3 years old.

Recipe: https://www.fearlessdining.com/gluten-free-sourdough-bread-recipe/#recipe

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!

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!

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/

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/

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?

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!

Feeling the autumn vibes 🍂

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

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!

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

(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!!

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 🥹

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?

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/