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Serious about: Gluten Free Baking! - Page 4

post #46 of 49

i have another gf question though--one time i made 'cake flour' with that age old formula of adding cornstarch to all purpose flour and my pound cake tasted like corn--does the corn flavor come through in these gf flour formulas?

It is not what you teach that has the greatest impact, but what you tolerate ~ Shoemacher

 

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It is not what you teach that has the greatest impact, but what you tolerate ~ Shoemacher

 

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post #47 of 49

and i would only make small quantities of the flour blends until i was sure of it--i would start out with quarter cups, not full cups--geez this is way too monstrous of a task because there's too many variables--that's why i like recipes with very little flour instead of just substituting--

It is not what you teach that has the greatest impact, but what you tolerate ~ Shoemacher

 

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It is not what you teach that has the greatest impact, but what you tolerate ~ Shoemacher

 

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post #48 of 49

thanks...

post #49 of 49

Hi everyone, I've started gluten-free vegan baking (because I recently learned that I have an allergy to both gluten and dairy) and here's a recipe that I tried today...

 

http://www.bowandarrowartblog.blogspot.ca/2012/01/pretty-cake-recipe.html

 

It was by far the best gluten-free vegan recipe that I've tried and I've tried about five or six recipes over the last month.  The reason I chose this recipe is because it has coconut flour in it.  I wanted coconut flour in the recipe because I recently tried XO Baking Co. Gluten Free Vanilla Cake Mix and it was SOOOO good, so I wanted to find a recipe with that.  Also, choose it because Jason said Sorghum flour is a good ingredient and I agree because I made the best-ever banana bread with it.

 

The only thing is that I under-cooked the cupcakes a bit, damn!  Then I was out of ingredients to try again.  Therefore they were too dense (a bit like a muffin) but so good.  They need to be lighter and fluffier to be like a cupcake, but maybe it's just because I undercooked them a bit?  I'll try the recipe again next week and tell you how it goes.... or maybe someone can try the recipe and tell us what they think.

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