How to master gluten-free baking by kfedwards

"Making good healthy food is always worth it"

How I did it: After discovering a wheat-sensitivity, I embarked on the difficult journey of living well without wheat, which is in about everything, especially everything tasty (pizza, donuts, cookies, twizzlers). While the term "master" is a bit strong, I can make just about everything that I once enjoyed. The key was getting Bette Hagman's cookbooks. I have only had one of her recipes flop, as opposed to many of the other cookbooks that left me frustrated! Stick with it, slowly but surely. There will be flops, but the successes are so worth it!


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Dec 29, 2009, 07:37AM PST | 2 comments | 1 cheer


Comments:

Karina_71 looking forward to a sunny weekend :)

Good job!

I’ve heard that baking without gluten is not easy, especially since the gluten is what makes most baked “goods” look appealing to the eye and rising in the oven.
Good job! That book sounds interesting, what’s the name of it?

Dec 29, 2009, 08:10AM PST | Thread | Respond to this

kfedwards is removing vague goals in preparation for the new year!

Thanks!

The cookbook I used was The Gluten-Free Gourmet Bakes Bread, and the Gluten-Free Gourmet: Living Well Without Wheat. My baked goods definitely aren’t as pretty as they used to look when I was using wheat. You have to add xantham gum to everything because the gluten is what helps your recipes hold together. I’ve finally gotten to the point where I can take many of my old recipes for cookies and cakes and convert them to my alternative flour mix. Thank goodness. There at the beginning of this process it was such a struggle, suicide by pizza didn’t seem such a bad way to go!

Dec 29, 2009, 08:22AM PST | Respond to this


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