Gwendolyn Sue

Need baking advice. In addition to having celiac disease, I developed food sensitivities to many other foods. Therefore, I have to make any baked items from scratch. Almond flour and Amaranth flours are the only 2 flours I can use. The problem is that, although the batters rise properly, when they bake, the middle sinks way down and it is also hard to get...

In addition to a recent diagnosis of Celiac Disease, I have multiple food sensitivities, and am having to learn new recipes. I can have honey, but not sugar. I have read that to sub honey for sugar in baked items, one should use 2/3 C. honey for 1 cup sugar and reduce liquid by 1/4 c. When I have done this in cobblers and muffins containing fruit, even in...