I'm just getting into the GF process, and it's so confusing to me. Can't wait to give this a try! Can this be used as regular flour in a 'regular' recipe or does it need to be a GF recipe, specifically? Thanks so much for posting it!
As far as I've seen, it needs to be a gluten free recipe. They're often very different, for example my gluten free recipes normally call for 2-3 times more oil than non-GF. It takes a lot of diligence, practice, & research, but you'll get it!
good morning! with baking GF it's a lot about getting the wright feeling for the batter. I'm baking GF since 5years, but again had to change all my recipes after moving from a dry to a humid area a year ago. if you can find a cup to cup substitute flour sometimes it's enough to just use 1 more egg than the "normal" recipe calls for and to add e.g. 4tsp of milk instead of 2tsp.
it's a bit trial&error - but it's worth it. in the end, my clients, friends and neighbors don't taste any different any more ;-)
I am looking to make a Gluten Free Red velvet cake for my best friend for her baby shower. Any way you could send me your Red Velvet GF recipe?
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