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cycler Contributor
cycler
Posted

The best way for telling if adapting a "real" baking recipe to gluten-free will work by just changing the flour to an all-purpose gluten-free flour is - if the result is a batter there won't be any noticible difference in taste - if it's a dough then it will need additional ingredients for it not to be grainy or crumbly.

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abc Rookie
abc
Posted
The best way for telling if adapting a "real" baking recipe to gluten-free will work by just changing the flour to an all-purpose gluten-free flour is - if the result is a batter there won't be any noticible difference in taste - if it's a dough then it will need additional ingredients for it not to be grainy or crumbly.

That's helpful, THANKS! I made my first chocolate gluten-free cake the other day (dairy free too) and thought I'd be eating it for weeks b/c no one else in the family would touch it. Well, it was gone in less than 24 hours (and there are only 2 adults and a 3 year old in the house)! The recipe I used had xantham gum - do you find you need it?

cycler Contributor
cycler
Posted
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The recipe I used had xantham gum - do you find you need it?

No - I didn't add anything extra - just what is in the original recipe - Apple Bread (but as muffins) - SO DELICIOUS! It also works for Chocolate Chip Cookies!

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