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Posts by MsGF

Oh something else to consider is that many people with Celiac also have other allergies, like milk, eggs, dairy, corn ect...   Will you be able to accommodate them?  And also deal with the cross-contamination of these allergens as well?   More food for thought.
I strictly offer Gluten Free, in my own commercial GF kitchen.  I would never offer GF from a kitchen I shared with others.     It is difficult enough to try and keep your own area GF while making a preparing cakes never mind trying to keep track of others.   Cross contamination happens really easily.  All the Gluten particles get into the air and then land on everything.  So you would have to be sure to wait at least 24 hours after baking with gluten and then clean...
There is a very good chance it won't work out the way you'd hoped.   GF is all I do and I have found over many years of baking that never works well.   Gf isn't as forgiving as reg mix.  It doesn't  take kindly to adding extra wet ingredients.  You can try it but don't be surprised if it doesn't work.  I've never had success with it.    Best bet is to use a recipe meant to be made GF.  And as a side note the box mixes are not great at all.
You can reduce the recipe by half.  No problem.   I've never done it with a hand mixer.  But mix it on high once all the sugar is incorporated for a good 15 minutes.  It will be a good work out for sure.   Good Luck.
Meringues are very picky about the humidity.  When it's raining out and the air is damp, mine always come out sticky in the center.  But as soon as the weather is dry again, no problem.   Here is my recipe, works great every time.  As long as it isn't humid or damp.   4 Lg egg whites  (fresh eggs are best, not carton of egg whites) 2 1/4 cups icing sugar (sifted) 1/4 tsp creme of tartar pinch of salt   Pre-heat oven to 200* F  Oven Rack in Center   Put parchment...
Parchment paper is my go to item but wax paper will work to.  Both are grease proof.
I make loads of these every year.  It's family thing.  I bake mine at 200* for 3 hours, with a wooden spoon holding the oven door open, it's only open a tiny bit maybe 1/4 to 1/2" max.  After the 3 hours I turn the oven off and let them sit in there until they have cooled fully.  They can be time consuming.  During this holiday season I make 1 tray per day.  So 36 a day, mine are a bit bigger, a heaping teaspoon (not measuring spoon) each.  Don't open the oven at all while...
If your fondant has gelatin in it than it's not vegan.  Gelatin is made by boiling animal bones.    Also sugar that is whitened by using bone char isn't vegan either.  So check your icing sugar.  You may need to contact the company or check their website.
I'm in Ontario, Canada and I buy my Tylose and other goodies at Flour Confections.    Also try:     Creative Cutters,   Goldas Kitchen,    Sugar Tiers,  Cake Mischief,  McCall's   There are many others as well.   Even sells cake supplies.
It probably needs to stay refrigerated  because it isn't baked.  It will probably get really soft if left a room temp for a long time.   I don't think it's because of the chocolate.  If you are going to make them, leave one out and see what happens, it will just get soft I bet and then the pretzel will get soft too.   Hope that helps.
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