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Frequently Asked Questions

Have a question that isn't answered here?
E-mail me! info@glutenfreebaking.com

Do you use bean flour in your recipes?

I do not use any bean flour in my recipes. I do not like the taste or texture bean flours add to gluten-free baked goods. All of my recipes use a combination of gluten-free flours to provide you with the very best taste and texture. All of my recipes are extensively tested to ensure you success in the kitchen and happiness in the eating!

I am not only gluten-intolerant, but egg/milk/soy allergic? Will the recipes work for me?

I have lots of readers who are multiple food allergies in addition to gluten intolerance. For readers with this need, I've created great substitutions. To view the substitutions, click here.

In the newsletter, why are dry and wet ingredients separate?

Get out your plastic bags and permanent markers. It's time to make your own mixes!

The wet and dry ingredients are separate to make creating homemade mixes easy. To prepare a homemade mix, place all dry ingredients in a plastic bag. Seal and label the bag. When you are ready to make a recipe, you don't need to measure out all the dry ingredients. Just retrieve a homemade mix from your pantry, add the wet ingredients and you're ready to go.

Preparing homemade mixes really does make gluten-free baking quicker! I recommend preparing homemade mixes for all the recipes you prepare often. Breads, muffins, and cookies are excellent candidates for homemade mixes.

And not only do homemade mixes make life easier, they're much cheaper than buying gluten-free baking mixes. Right now, a gluten-free brownie mix can cost around $6.00! A homemade brownie mix only costs pennies to make.

In your recipes, why is sugar sometimes included under the wet ingredients?

Sugar is included in the wet ingredients when it needs to be creamed with the butter or added separately from the dry ingredients. When you find the sugar listed under the wet ingredients, it means the sugar either needs to be creamed with the butter or is added separately from the dry ingredients. If you are preparing homemade mixes and you'd like to measure your sugar in advance simply measure it into a small baggie. Place this baggie inside your homemade mix.

What size eggs should I use?

I recommend using large eggs in all our recipes.

What type of milk should I use?

Unless otherwise specified, you can use whatever milk you drink in our recipes! If you have a dairy allergy, our substitution guide has in-depth information for substituting dairy and other allergens.

Should I use a special rice flour?

In the test kitchen, I use Asian rice flour. I find the texture to be much less gritty than other types of rice flour. However, use any rice flour that you enjoy. My recipes don't require a special brand/style of rice flour!

Why don't you use a gluten-free flour blend? Are you trying to make my life harder?

No! I am not trying to make life more difficult, I promise! After testing several flour blends, I always found them to be lacking. If you are going to spend time in the kitchen, I want your foods to be excellent, not so-so. Breads require different flours than cookies. Cookies require different flours than cakes. I never found a "magic bullet" flour mix that worked well in all recipes. The number one comment I hear about my recipes is that they taste "just like" wheat foods. I really believe that is because each recipe uses flours that are ideal for that recipe.

To make your baking life easy, I urge you to create homemade mixes. It is the best way to get in and out of the kitchen fast. For directions on how to create homemade mixes click here, see above!

Why do I need to whisk the flours together in your gluten free recipes?

Whisking the flours together helps to evenly blend the ingredients and evenly distribute the xanthan gum, salt, baking powder etc. It is an important step in the baking process. I recommend using a balloon whisk for this step.

Why don't all your recipes contain xanthan gum?

Good question! Xanthan gum is an excellent ingredient; however, I think it is overused in gluten-free baking. Not all gluten-free recipes require xanthan gum. When a recipe requires xanthan gum, I use it. When it doesn't, I leave it out!

I'd love for you to come and speak with my group! How do I contact you?

To contact me, please call 518-279-3884. I'd be happy to work with you!

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