So many are forgoing gluten for one reason or another. Here is an easy chart for converting your regular wheat recipes into gluten free. Although this flour recipe comes close to identical in flavor, remember that baking times may vary slightly. I have also noticed that gluten free baked goods are usually drier than when made with wheat, you can counter act this by adding a little more oil or an extra egg or two and make sure not to over bake. The extra egg also helps your recipes achieve more fluffiness, and you can also add a little more baking powder to your recipe than what is called for (although I have found this flour to rise quite nicely.)
Learning to live well on a budget
Follow along while I learn new skills and get creative raising my kids on a limited budget.
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