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Spiral Bound: over 140 gluten-free recipes
Tips for Modifying Recipes from Kirsti
1. TRY IT. And then TRY IT AGAIN. 2. Don’t try to adjust a regular bread recipe by simply exchanging flours. It will not work, and you will get discouraged. There are several fabulous GF bread recipes that have been thoroughly tested—modify one of those to fit your needs instead. 3. Use recipes that are moist already—they hold together better. 4. Recipes that are supposed to be drier (like cornbread) also work well; no one can tell there’s rice flour in them. 5. Use Featherlight mix. It seems to act and taste the most like wheat flour. (Hagman’s Bean Flour mix also acts much like wheat, but sometimes has a funny aftertaste.) 6. DON’T FORGET THE XANTHAN GUM. It’s necessary. 7. For cakes: if your first attempt turns out too dry or heavy, try adding about ½ cup applesauce, mayonnaise, or sour cream. 8. If you have problems with lactose, substitute yogurt for buttermilk, and use lactose-free milk. Things will still turn out.
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