🔔
Loading…
🔎

My Basket ()

All questions
3 answers 1264 views
23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added over 2 years ago

Cookies

C0d1f1de-4134-43ba-9510-1d7a8caa31f3--scan0004
added over 2 years ago

I have had good results using this flour blend, but I haven't tried this cake recipe. http://www.make-your-own...
Food 52 has some excellent gluten-free recipes I've used, and one of the contributing cooks, 'beyondcelery' has a blog with very trustworthy recipes. (Try her raspberry brownies here -- my favorite brownie ever!)

Be8ed328-ee5d-45b1-b410-ca0e42f8d1f6--dsc00364
Carol Blymire

Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.

added over 2 years ago

Linda: I would recommend swapping the flour for one of two mixes -- Cup4Cup, or Pamela's Baking and Pancake Mix. Just make sure you use gluten-free baking soda (Arm Hammer, Bob's Red Mill) and gluten-free spices and vanilla (some are not, because of cross-contamination during the processing/bottling process). Most McCormick spices are gluten-free, as are Frontier. Also, a non-gluten tip: Use golden raisins instead of regular brown raisins. A nicer kind of sweet, and prettier color after it bakes. Enjoy!