Monthly Archives: September 2017

Files page updated

I’ve added a “Recipes” page with my recipe uploads since Dropbox doesn’t want to play nice anymore.


I’ll add my GF versions of recipes here.


My GF Baking Tips

A good friend recently asked me for gluten free “Masterclass” baking tips, but I consider myself a student with many teachers. Here are a few tips that I’ve picked in my baking education;

1) Buy in bulk. But you already knew that. 🙂

2) Use the paddle attachment on your stand mixer when dealing with dough as it helps to aerate the mixture. The hook is a waste of time.

3) Kneading is pointless as there is no gluten in the dough it will always look like messy cake batter.

4) Wet hands to shape the dough. My french bread loaves look like that because I shape the wet dough like clay to look like bread loaves. (see pics below)

5) Add an extra egg or extra Tbsp of oil for more fluff. This helps with some of the density issues that are very common in GF flours.

6) If you do have to roll something out put down saran wrap or parchment paper with flour or oil on them and then put another layer of paper/plastic with flour/oil on top. That way the dough is between two layers that it won’t stick to and you can use a roller or your hands without them getting all gummed up.

Patience with the inevitable messes is also useful.

I’ve heard that love is an important factor, I swear a lot when I’m cooking though.

Here is what it looks like when I’m making the GF French Bread recipe;


Some yeast is more equal than other yeast.

The city seemed to run out of good Fleishmann’s yeast at just the wrong time for me. Going into round two of the State Fair Baking competition I ran out of Fleiscmann’s yeast and all the stores had was a junky brand called “Red Star Yeast” which I suspect had been in a warehouse since the 90’s. I didn’t realize how bad it was until I tried to make a loaf of sourdough bread and ended up with an unleavened doorstop instead. See if you can figure out which of these loaves had Red Star yeast and which had Fleischmann’s;


The one on the right is a little underdone as it was a new flour recipe to me and the top browned nicely but it really needed a tinfoil covering and about 20 more minutes of baking to be really finished.

I just found out that America’s Test Kitchen, a program I love, has an online cooking course. I’d really love some training I just need to find out if they have any serious gluten free options available. I’ll share once I know more about their program.

Doughnut errata

Previously when I posted the recipe for Gluten-Free Maple Glazed Doughnuts I mistakenly put ony 1 cup of flour for the dough, it should be 1-1/2 cups of flour. Otherwise you end up with a kind of gooey mess that doesn’t cook right.

The file download has been corrected, sorry about that.