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Please enjoy these free recipes
from GlutenFreeBaking.com
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February 2010
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| Here's what our members are saying ...
"Yesterday I made my first loaf of gluten-free bread. Your recipe was so
easy to follow! The bread tasted wonderful and today I packed myself a sandwich
for lunch. I will be making this recipe again and again. Thanks!
Sharon R.
"I just made the pineapple upside down cake. It was fantastic! I haven’t
enjoyed pineapple upside down cake since my diagnosis. Thanks for coming up with
such a great recipe.
Barbara W.
"My 16-year-old daughter loves to bake. She now uses all of your recipes,
from your book and newsletter. Our family enjoys the fruits of her labors. I
just wanted to thank you for recipes which give her confidence and great results
in the kitchen."
Abigail C.
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Does your diet exclude more than just gluten? This is the place for you! Below you will find substitutions for egg, dairy, corn, soy, potato-free diets.
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Corn Substitutions
Corn Substitutions Corn-free diets can be especially challenging. The following replacement will make baking gluten-free and corn-free a little easier. . . . keep reading
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Egg Substitution
Eggs are a vital element in baked goods. Understanding the many roles they play helps determine the best replacement for eggs in your baked good. Eggs: aid in the leaving process. provide c . . . keep reading
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Milk Substitution
Milk, whether powdered or liquid, contributes greatly to baked goods. Milk moistens the dry ingredients. binds ingredients together. provides fat, thereby adding to the shelf li . . . keep reading
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Butter Substitution
Butter Butter is an essential element in many baked goods. Not what you want to hear if you have a milk allergy. But there is hope, butter can be replaced with a solid vegetable f . . . keep reading
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