As many of you know, I’ve been working on this project for several years. I had the luxury of being able to spend a lot of time testing flour blends, different kinds of gums to replace gluten, inulin, seed gels, psyllium husk powder, protein isolates, modified starches, methylcellulose, and other ingredients that aren’t yet available to home bakers.
Gluten-Free Baking Classics – The Heirloom Collection Read More »
If my email box is any indictor, some of you have been wondering if psyllium husk REALLY is the next best thing since sliced gluten-free bread. This bulk laxative, fiber supplement, and colon cleanser is produced from the seed of the Plantago plant (a plant that has a long history of medicinal use here on
The Gluten-Free-Bread Baking-with-Psyllium-Husks-Powder Test Read More »
Most of you who’ve heard me speak, or taken a class with me, or use the recipes and advice in my cookbooks, my foodphilosopher.com website, or here on this blog, know that I find it difficult to say much of anything in just a few words. Perhaps that is the philosopher in me, but I
Here we are in the dog days of summer and I’ve been thinking about baking. In the past year, I’ve received more than the usual number of inquiries asking me how much the gluten-free flours that I use in my gluten-free flour mixes actually weigh. And so I’m finally going to put the weights,
What Do the Flours in Your Gluten-Free Mixes Weigh? Read More »
