Take time to get out the ingredients, bake cupcakes and make frosting, then feel disappointed by the end result. Has it ever happened to you? It’s happened to all of us at one time or another. Today, that changes for good! With only three elementary tips, my 3 Keys to Cupcake Success, you can overhaul your methods and make cupcakes great again. By simply following these pointers, you will elevate any cupcake you make to superstar status. Just. Like. That. Continue Reading
I grew up about an hour away from an expanse of apple orchards that drew people from all over every fall. From my home, the road up through the mountains to get there was winding and lined with lean-to stands offering cider, jams, jellies and dried apples, along with baskets of fresh picked fruit.
We usually passed by those stands and went straight to the farms, picking our own apples, loading them into the trunk of the car and making our way back down the mountainside, crunching on a fresh picked apple as we rode along, of course.
Pie was first up. Slow cookers full of cinnamon-y applesauce, baked and glazed turnovers and fried pies would follow. There’s something comforting about apples in baked goods, especially when that is a part of your food history.
While apples are available year round, October is officially National Apple Month, so fall is the perfect time to add apples to meals. Try these 8 easy ways to do that, and don’t forget to check out The Ultimate Guide to Autumn Apples, too! Continue Reading
If you’re like me, you grew up learning to bake by volume.
My very first baking memory has me standing in an antique Shaker chair at my godmother’s tall baking counter, squishing my 4-year-old fingers into pie pastry, anxious to hold the old wooden French rolling pin she used. There was gluten and there were measuring cups.
At the time, thoughts of using a kitchen scale were as absent as those of celiac disease for me. I can’t even promise you we used the proper “scoop and level” method. We were a bunch of rogue bakers, often creating recipes on the fly, so we likely sunk the metal scoops right down into the flour cannister, bringing it up to shake off the excess and away we went.
Somehow, we survived. ;) Continue Reading
We can’t all be the same (thank goodness) so I know sometimes we need to substitute a flour or starch in a recipe or in a flour blend. Substituting gluten-free flours and starches isn’t difficult at all once you learn the properties of each one.
Here, I give you an overview of the most often used flours and starches in gluten-free baking. This isn’t an all-inclusive list, so if you have one you’d like me to cover, let me know in the comments below and I’ll do my best to add it to the list.
The most important guidance I can give you about subbing a gf flour or starch is this: substitute from the same “flour group”. My groupings below are based on the nutritional profile of the flour or starch, its known properties and my own experience it.
Note: I do not use nut or soy flours due to my nut and soy allergies, but I have used them in the past prior to developing those allergies, so I still include them here for those of you who need them. Continue Reading
Coconut flour is popular in gluten-free baking, particularly for those who wish to use a grain-free flour alternative for making grain-free and/or paleo friendly recipes.
Before we delve too deep into the conversation on using coconut flour, let’s clear up one thing: Coconut is NOT a nut. It is a seed and I provide you with all the facts in THIS POST.
Coconut flour is actually a byproduct of the manufacture of coconut milk and coconut oil. As in most food production, there are multiple steps and even different methods of producing coconut flour (wet process or dry process). To keep it simple here and to get on to the tips for baking with coconut flour, just know that once the liquid and oil are extracted from the flesh, the flesh is eventually dried and ground.
If you have particular interest in the detailed process, you can see this document.
Once the coconut flour is produced, packaged and waiting for you on store shelves, what do you do with it?
Coconut flour is an excellent product for: Continue Reading
I’m hitting you with lots of new so far this year and I hope you’re loving it!
My goal has always been to provide you with the best, immediately useful and practical content to make your life easier and your gluten-free experience a positive one.