Howldaloom
New member
Hi im looking to bake some gluten free biscuits/breads.
what sort of things can i use to bake with that are gluten free?
Thanks!
what sort of things can i use to bake with that are gluten free?
Thanks!
Gluten free baking???? Help!
- Thread starter Howldaloom
- Start date
PLB
Moderator
Hey!
This has been a great magazine for gluten free tips ideas:
I've also found SOS cuisine to be helpful:
If you look at your local grocery store or 'natural food' store, you may be able to find biscuit/bread mixes. Also, some bulk food stores are great for carrying gluten free mixes or different types of gluten free flours. Some brands that I've tried are:
Bob's Red Mill
Arrowhead Mills
Duinkerken
Mostly, you just have to keep trying until you find something that you like. Good luck! Let us know what works!
This has been a great magazine for gluten free tips ideas:
I've also found SOS cuisine to be helpful:
If you look at your local grocery store or 'natural food' store, you may be able to find biscuit/bread mixes. Also, some bulk food stores are great for carrying gluten free mixes or different types of gluten free flours. Some brands that I've tried are:
Bob's Red Mill
Arrowhead Mills
Duinkerken
Mostly, you just have to keep trying until you find something that you like. Good luck! Let us know what works!
cassiegetty
New member
Hi! I'd like to share this GF recipe for Chocolate Glitter Cookies.
This recipe for gluten free cookies is loved by all children – those with wheat allergies and those without, too.
Ingredients:
6 oz (170 g) bittersweet chocolate, chopped
3 tbsp (45 mL) butter
2 eggs
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) liquid honey
2 cups (500 mL) ground almonds
1 pinch salt
1/4 cup (50 mL) coarse sugar
Preparation Directions:
Start by covering two baking sheets with parchment paper and set aside. Next melt the chocolate in a heat-proof bowl by securing it above a pan of hot water (but not boiling). Stir in the butter with the chocolate and let it cool to room temperature.
In another bowl combine the sugar and honey and beat in the eggs. Whisk the salt with the almonds in a separate bowl and then fold in the chocolate mix from the other bowl. Put this in the fridge for about an hour or until firm. You can do this portion of the recipe about 24 hours ahead of time.
When everything is ready, roll the dough into balls of about 1 tbsp. Each and then roll them in the course sugar. They should be placed 2 inches apart on the pans that you’ve set aside and then frozen for about 15 minutes. Finally, bake them at 325 degrees F. You should rotate them at 8 minutes and then leave them in for another 8 minutes. Cool and transfer to cookie racks.
This recipe for gluten free cookies is loved by all children – those with wheat allergies and those without, too.
Ingredients:
6 oz (170 g) bittersweet chocolate, chopped
3 tbsp (45 mL) butter
2 eggs
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) liquid honey
2 cups (500 mL) ground almonds
1 pinch salt
1/4 cup (50 mL) coarse sugar
Preparation Directions:
Start by covering two baking sheets with parchment paper and set aside. Next melt the chocolate in a heat-proof bowl by securing it above a pan of hot water (but not boiling). Stir in the butter with the chocolate and let it cool to room temperature.
In another bowl combine the sugar and honey and beat in the eggs. Whisk the salt with the almonds in a separate bowl and then fold in the chocolate mix from the other bowl. Put this in the fridge for about an hour or until firm. You can do this portion of the recipe about 24 hours ahead of time.
When everything is ready, roll the dough into balls of about 1 tbsp. Each and then roll them in the course sugar. They should be placed 2 inches apart on the pans that you’ve set aside and then frozen for about 15 minutes. Finally, bake them at 325 degrees F. You should rotate them at 8 minutes and then leave them in for another 8 minutes. Cool and transfer to cookie racks.
cassiegetty
New member
Here again is another GF recipe Almond Thumbprint cookies!
Ingredients :
3/4 cup (175 mL) butter, softened
2/3 cup (150 mL) granulated sugar
2 eggs
1-1/4 cups (300 mL) ground almonds
1 cup (250 mL) rice flour
1/2 cup (125 mL) soy flour
1/2 cup (125 mL) tapioca flour
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) salt
1/2 cup (125 mL) apricot jam or peach jam
Preparation Directions:
Beat sugar and butter together in a bowl until fluffy. Add one yolk and one egg to the butter mixture and beat (set the one egg white aside until later).
Whisk the soy flour, rice flour, tapioca flour, salt, cinnamon, and 1/3 cup of the almonds together in another bowl. Stir the butter mixture in gradually until completely blended.
Beat the egg white that was set aside with a tbsp. of water and add remaining almonds to another shallow bowl. As you roll the balls into 1 tbsp. portions, dip them in the egg mixture and then roll them in the almonds. Place them on a parchment lined baking pan, about 2 inches apart. Use the end of a wooden spoon or similar utensil to make an indent in the center of each cookie.
Bake the cookies at 350 degrees F in the middle of the oven for about 15 minutes. Let them cool when they are done. Once they have cooled spoon your favourite jam into the indent of each cookie. Marmalade goes especially well with almonds but other jams are delicious as well.
Ingredients :
3/4 cup (175 mL) butter, softened
2/3 cup (150 mL) granulated sugar
2 eggs
1-1/4 cups (300 mL) ground almonds
1 cup (250 mL) rice flour
1/2 cup (125 mL) soy flour
1/2 cup (125 mL) tapioca flour
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) salt
1/2 cup (125 mL) apricot jam or peach jam
Preparation Directions:
Beat sugar and butter together in a bowl until fluffy. Add one yolk and one egg to the butter mixture and beat (set the one egg white aside until later).
Whisk the soy flour, rice flour, tapioca flour, salt, cinnamon, and 1/3 cup of the almonds together in another bowl. Stir the butter mixture in gradually until completely blended.
Beat the egg white that was set aside with a tbsp. of water and add remaining almonds to another shallow bowl. As you roll the balls into 1 tbsp. portions, dip them in the egg mixture and then roll them in the almonds. Place them on a parchment lined baking pan, about 2 inches apart. Use the end of a wooden spoon or similar utensil to make an indent in the center of each cookie.
Bake the cookies at 350 degrees F in the middle of the oven for about 15 minutes. Let them cool when they are done. Once they have cooled spoon your favourite jam into the indent of each cookie. Marmalade goes especially well with almonds but other jams are delicious as well.