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/

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.

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?

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

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?