Laura Schmitt NE

I have an abundance of Concord Grapes each year an...

2010-03-01T08:54:46.829-06:00

I have an abundance of Concord Grapes each year and I am looking for a 'better Jelly recipe'. What sweeteners can well? 7C white sugar seems like a cruel thing to do to my grapes.

The rice flour is most likely to blame for grainy ...

2010-02-22T19:05:01.683-06:00

The rice flour is most likely to blame for grainy texture. Many GF bakers dislike using rice because for so many, the texture is too gritty. It doesn't bother us at all, but others comment on it from time to time, so I know it's there! Using a variety of flours helps cut back on the grainy factor. So, for example, instead of just using rice and tapioca, you play with the portions of flour and use some sorghum or almond flour and millet flour, or bean flour (depending on the recipe).
This makes a huge difference!

At home, I often use 1 cup rice (often brown rice, because it's healthier - although grainier), 1/4 cup tapioca starch, 1/4 cup millet, 1/4 almond. I mix those and use it as an "all purpose" for many things (maybe not bread, but works great for muffins, cookies, pancakes, waffles). And I change it up depending on what flours I have on hand.

I used a shamrock shaped pan from Wilton. The rec...

2010-02-22T18:58:11.082-06:00

I used a shamrock shaped pan from Wilton. The recipe called for 1-1/2 cups of sugar and it made a shiny coating like an Angel food cake would but sweeter and denser. I guess that is the cake I can compare it too. Yet the flavor was good and tasted a little grainy ~ just a tad bit. Could that be form the rice flour? ~ Diana

I could see the boys making this as a good photo o...

2010-02-22T11:08:29.145-06:00

I could see the boys making this as a good photo opp ;)

What was the sweetener used (and quantity?). And ...

2010-02-22T11:07:55.234-06:00

What was the sweetener used (and quantity?). And what pan size were you using?

I have found, by and large, that cooking shallow works best when doing egg free, dairy free, gluten free baking. So, I would not likely make one thick round cake, instead I would use two round pans, make two very thin cakes and stack them, or make cupcakes. I have a great pan that works wonderfully for gluten free baking because it is 13x13 inch square, which lets the gluten free batter spread out and cook more evenly. Still, I have not mastered a truly wonderful WHITE cake that is egg, dairy, and gluten free. I can do tasty vanilla yellow cakes, sponge cakes, and so on, but capturing that fluffy white cake without using a plethora of egg whites and white sugar is a challenge!

Hi Laura ~ I was testing a cake for a friend of m...

2010-02-21T20:29:07.060-06:00

Hi Laura ~ I was testing a cake for a friend of mine that would like me to make a gluten, diary and wheat free cake. I found one that sounded great but when I made the white cake, the outer crust was somewhat chewy and too sweet, even for me. The recipe called for egg replacer, tapioca flour, rice flour, xanthum gum, rice milk, an acceptable margarine and vanilla. what could have caused the outer edge to be chewy. Like I said, the inside was moist and not too sweet but the outer was. ~ Diana

How adorable! I'll be keeping my eyes out for this...

2010-02-18T21:10:03.686-06:00

How adorable! I'll be keeping my eyes out for this one!