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Recipes
General Gluten-Free Baking Tips:
Gluten-Free batters are always thicker than wheat batters. Try not to add more liquid even if you think the batter is too thick.
Use smaller, shallower pans rather than big, tall ones for quicker evaporation in the oven.
Bake at a lower oven temp for a longer period of time.
Increase baking soda or powder to help in rise or add an acid such as lemon juice or vinegar to help produce gas for rising.
Increase eggs.
Easy Pie Crust - Gluten-Free!
In the bowl of a food processor add 14 oz. flour mix, 1 stick butter (chilled and cut into pieces), 3 oz. shortening & a pinch of salt. Process for 5 seconds. In a small bowl whisk together 3 eggs and 2 tsp. vinegar. With processor running, add egg mixture and process until dough forms a ball (about 10 seconds). Wrap dough in plastic and refrigerate for one hour before using. Refrigerate for one week or freeze for two months.
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