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Perfect Baking Powder Biscuits!

October 5, 2009 By 7 Comments
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Edited Oct/ 09 to be even BETTER (if you can believe it!) This is an oldie but a goodie. And one of my favorites. Ingredients: 3 eggs, beaten 1/2 cup buttermilk milk (1 tsp lemon juice & enough milk to make 1/2 cup) 1 Tbsp vanilla 1/2 cup vegetable shortening 2 cups [cref 86 flour blend for baking] 2 tsp [cref 37 guar … [Read more...]

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Gluten Free Brownies

March 19, 2009 By 4 Comments
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These are VERY delish!  All the credit goes to the Complete Gluten Free Cookbook (except I substituted my regular gf flour blend instead of the flours in the recipe). Ingredients: 1 1/2 cup flour blend. 2 cups sugar 1/2 c cocoa pwd 1/2 tsp baking pwd 1/4 tsp salt 4 eggs 1 cup vegetable oil 1/4 cup water 4 tsp … [Read more...]

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Updated Page: Dear Newbie

January 1, 2009 By 1 Comment

A note on grains: What should our baked goods look like? We are used to baked goods that have a springy feel, but not spongey, are soft, but not gooey, crumbly, but not dry.  Wheat naturally does this for us.  However, it is a tall order for other grains to do the same thing. Other cultures have been using other grains for ages, but they … [Read more...]

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My new flour blend

June 23, 2008 By Leave a Comment

I've made a couple recipes with this blend, and here's the run-down.  It is grittier (courser brown rice flour), has waaaaaay more fiber (flax), and what I LOVE and the reason I changed from my old [cref 86 flour blend], was the tapioca after-taste.  Which I can definitely taste.  This one I have no problems with at all as far as taste goes.  … [Read more...]

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