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Thomas Keller’s Cup4Cup versus Authentic Foods GF Classic Blend
Gluten-Free-Bread Baking-with-Psyllium-Husks-Powder Test
Nameste “Perfect Flour Blend” Gets the Cupcake Test
Pamela’s All Purpose Gluten-Free Artisan Blend Gets the Cupcake Test
Bob Red Mill’s Gluten-Free 1-to-1 Baking Flour Gets the Cupcake Test
The Gluten-Free Bread Baking with Sprouted Flours Test
28 thoughts on “Resources”
Bravo Annalise, this site is wonderful, rolling pins up!
Thank you! Come east young man- we’ll cook up a feast!
Love this site and your books. I own the GF Baking Classics 2nd ed. Angel food cake has been a family favorite in our family until 3 of us have been diagnosed with celiac disease. I tried yours, and it’s just right, texture, fluffiness is great. The only thing for us is that it has too much sugar for our taste. Could I drop the granulated sugar to 1/2 c. rather than 1 c. and not effect the outcome?
Thanks for all you do! Caarina
I’m happy to hear that you are enjoying my books and recipes. And that angel food cake recipes is a favorite of mine (and my family) so I know it well!
If I were you and I was trying to reduce the sugar, I wouldn’t cut out 1/2 cup granulated sugar the first time round. That sugar is really the only moisture the cake has and it will effect the texture (as well as the taste). I’d try to cut out 1/3 of a cup of the granulated sugar first and see how you like it. Then, inch your way to 1/2 cup if you don’t mind the changes.
Please let me know what happens. I would be interested in hearing what ends up working out best for you.
very best regards,
I have been gluten free for over 3 years and your cookbooks have be a lifesaver. Thank you so much. Now I am trying to use some of my “old” recipes with GF flours. I use your blend exclusively. How does this blend equate by measure (cup to cup) with wheat? Would I be able to use my old recipe and just substitute your blend and then tailor the xanthan gum to the cup measure from some of your similar recipes?
You are very welcome. I’m glad my book is making a difference in your efforts to eat a gluten-free diet.
My flour blend isn’t exactly a cup for cup substitute for wheat (I honestly don’t believe that exists); but it is very close. I usually start with the same exact amount as the wheat recipe I’m trying to convert. Then I often reduce the sugar and salt a bit if I can, increase the extract or other flavors, switch butter to canola oil for a lighter baked good (I often find I have to reduce the fat a bit; sometimes by just a tablespoon or two). And yes, adjust the xanthan gum based on a similar recipe from my book or website. Sometimes, I have to adjust the flour, but that is a last resort because I often fine it is easier to adjust the other ingredients (except for example in my chocolate chip cookies, where I had to increase the flour by two tablespoons to get a perfect cookie; it was easier than taking out the shortening). I almost always have to increase the baking soda or baking powder (again, sometimes I don’t have to adjust it at all- like my gingerbread). I test a lot!! And I’d be happy to offer suggestions if you find you’re having a particularly difficult time with a recipe you are hungry for.
Ignore all the above insight for making GF bread. It is a whole other world. Start with a gf recipe you know is good and comes as close to what you’re trying to create as possible. Then start tweaking!
Hope this helps a bit. I’m here if you need (except that I don’t have power right now because of Hurricane Sandy and so I’m not on my computer as much as normal).
Love your book and site, recently bought Gluten Free Baking Classics. Would you have any of the nutritional information for your recipes?
I’m sorry but I do not have nutritional information for any of my recipes. First, my publisher for these books was very small and the added cost wasn’t an option (the practical reason). And second (the philosophical reason), I wasn’t really sure that we should focus on the calories in a piece of chocolate cake, apple pie, or the other baked goods we might eat. I honestly don’t think any of us should eat a lot of baked goods – ever. But when we do, we should just enjoy them and do it without a lot of guilt.
Perhaps I’m making the best of the situation (as is my way) because even if I did want to know, my publisher wasn’t paying for it.
Again, so sorry for the lack of a scoop on how much fat or sugar or carbs are in my recipes.
I want to try your crumb cake recipe from Gluten-Free Baking. It looks great. The recipe calls for a tube pan (but not an angel food pan). I am having trouble finding a non-angel food tube pan with a removeable bottom. Can you direct me to the brand you use? Alternatively, would two small loaf pans work?
That is a really good recipe and I hope you enjoy it. To try to answer your question I have just spent a chunck of time trying to find a picture on the Internet. My pan is straight sided tube pan that is pretty old (it doesn’t slant) and is 9 inches wide and 3 inches high. I’ll send you a picture by email.
But if you can’t find one like it, then use the least slanty, lowest in height angel food pan that you can find with a removable bottom– because you cannot turn this cake over easily or the crumbs will fall off. My sister uses her angel food pan but it isn’t very slanty so the top isn’t too much wider than the bottom.
I found this page with a picture of pan that I think might do the job.
I hope this all hopes. If not, let me know and I will try to find more links to give you more to look at.
Thank you for all that you have done for the gf community! I bake all your recipes and no one ever knows that they’re gf unless I tell them!
I have a question though. I finally found a braided load mold after many years of looking. Now, your challah recipe actually looks like the challah we used to eat before my son was diagnosed with celiac. However, because it’s a molded pan, we can’t glaze the top. Any other suggestions for getting that glazed challah look?
Thanks so much,
Thank you so much for your kind words about my recipes. It’s good to know that people are enjoying them.
As for your question about the challah recipe, I googled the pan that I think you are talking about on the internet so I could get an idea of what it looked like. I’m not sure there is anything you can do when you first put the dough in the oven that will give you the shiny glaze on the top of the bread, because as you noticed, the pretty molded top of the bread is actually the bottom while it’s baking. But the instructions for the pan (online) says that when the bread almost finished baking, you take it out of the pan, brush it with the egg wash and THEN bake it for another 5 minutes. This is the pan I found: http://www.thekoshercook.com/product_p/kcbw-0160.htm
If it were me, I’d give that a try. I’m not sure it will work or that it won’t burn your bread. You might have to bake it longer and/or at a different temperature. I’d do this second bake at a lower temperature than the 400º my recipe says to bake the challah at (and higher than their 350º – maybe 375º). But you will have to test to see what works best.
Could you possibly let me know how you make out? I love that pan!!
I’ve been using your Gluten Free Baking cookbook for about two years and it was really a life changing book! I’ve been making the Walnut Bread for about five months now and I love it! It rises beautifully and then falls five minutes after taking it out of the oven (boo).
But my question for you today is, have you tried substituting the starches with other flours, like chickpea flour, or something else? How do you think this affects the flour as a whole?
Thanks for all your great work!
All the best,
I love that walnut bread, too. And it’s good to hear that you are enjoying my recipes.
In general, for breads, I’ve tested putting in only 1/3 total starch(in other words, for my 3-cup loaf, I’d try 2 cups whole grain and 1 cup starch, in my 2 cup breads I’d try 1 1/3 cup whole grain and 2/3 cup starch). It comes out nicely, but it is a much, much heavier, denser bread. Depending on which flours you add, it can be really delicious anyway. I typically recommend more than 1/3 starch in breads only because it make a more tender, more “classic” style loaf (and I specialize in “classic”).
If your bread is falling a lot, then it’s either rising too fast, or you need to let it rise less then you’ve been doing, and/or you might need to add a tablespoon more flour.
• If your pan is dark and or very thin, it can contribute to your bread rising too fast.
• Your oven might be a bit hot which could also contribute to a faster-than-you-want-rise (and so you could try reducing the temperature a little).
• Try letting it rise less in the pan before baking it.
• Make sure to keep it out of the hot spot in your oven, if you have one (I sure do!).
• And then last but not least, try the extra flour.
• Oops, one more- make sure your xanthan gum isn’t too old/expired.
If you are able to fix the bread, let me know please.
Very best regards,
What is your facebook site?
You can click right on the little Facebook link on the home page (near top of right side of page). But the direct link is:
See you on Facebook!
Annalise, I just read the new ATK How Can It Be Gluten Free cookbook I got from my library. I didn’t want to rush out and buy it before I analyzed it properly, made a few recipes, etc. I have had it now five days and it’s going back today. Everything I made was a disappointment.
This morning I went back to your website and re-read your review of the book and I must tell you I agree 100% . You have saved me $30, future stress, failure and disappointment.
Blessings on you for all your work to give the world real, delicious and wholesome GF baked goods. You’re my hero!
Thank you for your vote of confidence and your very kind words. It’s always reassuring to know that my efforts are appreciated. I think, perhaps, the ATK book has done very well selling to people who were mostly buying gluten-free products in the store (and you know how disappointing they can be). Maybe they think the ATK recipes, because they are from ATK, are as good as it gets. The many reviews the book has on Amazon singing it’s praises could mean that people just don’t know any better– or they have a very different taste palette from you and me.Perhaps one day they will happen upon my work and give it try!!
Thank you again for writing to tell me!!
Very best regards,
I love love love your book.. I was wondering about using a bread machine.. I am trying out the white bread recipe right now in the bread machine.. I was wondering why you didn’t mention a machine in the book. traditionally, i love to use the oven but it is the summer here in NY and bought a bread machine. what is your take? thanks
I assume you are using Gluten-Free Baking Classics, because my publisher had asked me to write a bread machine cookbook for the Zojirushi; it was released in 2009. Glutuen-Free Baking Classics for the Bread Machine is a small book, with only 40 recipes– all variations of my sandwich and artisan breads from the book you have.
I used the BBCC-X20 because that is what was available at the time. But the recipes also work well on the newer BB-CEC20. They don’t work as well on the newest model, Virtuoso, but I will be trying to offer suggestions for using that machine soon, as soon as some testers get back to me.
Also, my many testers for the bread machine cookbook used a variety of bread machines (not just the Zo); they included Breadman, Oster and Cusiinart. They were all able to adapt my recipes to their machine. That said, I really like the zojirushi. It is a great machine.
Please let me know if you have any other questions about using a bread machine to make bread, I’d be happy to help. And I’m glad you are enjoying my book! By the way, I have a new baking cookbook coming out this fall with a lot of delicious recipes that you may want to take a look at.
very best regards,
I have your GF baking classics book. I had a question for you. I have an 8 year old boy that i have just discovered has a wheat sensitivity. I want to prepare your bread flour B mix but my son also has a corn allergy. Can something be substituted for the corn starch? Thank u for your assistance,
Yes! You can simply take the corn starch out of the recipe. I adds a bit of stability to the bread, but you can certainly make it without.
What I usually recommend is that you first try option 1 (below) in an easy recipe, like the rustic flat bread or the dinner rolls, to see if you like it. Then try option 2 to see which you like better. They both work, although I prefer option one because it has slightly more “body”
(mouth feel) from the little bit extra potato starch.
Option 1: replace 1 cup corn starch with 1⁄2 cup potato starch and 1⁄2 cup tapioca flour.
Option 2: replace 1 cup corn starch with 1⁄3 potato starch and 2⁄3 tapioca flour.
Please let me know how you make out or if you have any questions. I’d be happy to help.
Very best regards,
I love the bread flour and bread recipes. Do you have a recipe for buns??
I’m so glad you are enjoying the bread recipes! There is a recipe for hamburger/hot dog buns in my first cookbook (Gluten-Free Baking Classics), as well as a recipe for dinner rolls; both use the bread flour mix. In addition, that book contains a recipe for hot cross buns – which uses my all-purpose brown rice fairy mix. There is a recipes for Brioche hamburger buns in my latest book (Gluten-Free Baking Classics- The Heirloom Collection).
Please let me know if you have any other questions.
I am a big fan of you and your cookbooks and GF Classic Blend Flour. Your brownie recipe has received compliments like “These are the best brownies I have ever tasted.” The one recipe I have tried that I can’t seem to get to turn out is the pancakes. They are always dry and gritty. What am I doing wrong or is there some sort of error in the recipe? I grew up eating Bisquick pancakes so I don’t have a recipe point of reference.
I also love using your flour blend in other GF recipes I find online and have even used it in some wheat flour based muffin recipes and just added the amount of xanthan gun you use in a similar muffin recipe and increased the vanilla. I used your pie crust recipe to make a chocolate pecan pie recipe for Christmas and it was delicious! Do you have a pie crust recipe for a 9 1/2 inch deep dish? I have been making a double recipe and using the leftover crust for something else like pie crust “cinnamon rolls” or a smaller version of your rustic apple tart. Is the egg ratio essential to that recipe? I think the crust recipe needs to be 25% larger for the deep dish pie pan.
Your lemon bar crust recipe also saved me at Thanksgiving because I was trying to make pecan pie bars and did a cup for cup flour replacement for the flour along with the Xanthan gum and it never set up. I didn’t have your heirloom cookbook then and am excited to try the pecan pie bar recipe I saw in there.
Thank you again! Any insight you have on the pancakes would be greatly appreciated.
I’m so happy to hear that you are enjoying my recipes! And I love that you have been able to use the flour blend to convert other wheat based recipes, as well.
As for your question about pancakes- I’m curious if maybe you’re just cooking them too long in terms of them being dry? But in terms of the grittiness, I’m not really sure unless you’re using a brown rice flour with a larger grind than the Authentic Foods. Let me know. If not, perhaps you can let the batter sit for a little while before you add the baking powder and baking soda (maybe 20-30 Minutes) to allow the flour mix to “absorb” some of the liquid. I grew up with Bisquick pancakes, too, so I think I know what you’re looking for.
As for the 9 1/2-inch deep dish pie crust, I actually make a 9-inch deep dish pie in a glass pyrex dish with that recipe. I do roll the dough thinner when I make it. I can see where a 9-1/2 inch is that much larger that you’d need more dough. But I really don’t think the crust won’t be effected if you increase the rest of the recipe by 25 percent without adding an extra egg. You’re basically adding 1/4 to 1/3 cup more flour, 1/8 teaspoon xanthan gum, a teaspoon more of sugar (if you want), and a little more liquid (I’d add about 4 teaspoons), and about 8 tablespoons butter (the speck more butter and liquid should make up for the moisture of the egg). Let me know how you make out.
I hope you enjoy the pecan pie bars. Those are a favorite at my house. The recipe is actually on this site: https://mygluten-freetable.com/2012/11/gluten-free-pecan-pie-bars-and-no-good-very-bad-super-storm/.
Very best regards,
I wanted to thank you for creating the Gluten-Free Baking Classics cookbook! I have baked from so many other cookbooks and recipes, only to have inconsistent or weird tasting desserts. I was so discouraged that I would never be able to make or eat an edible dessert, much less a great tasting dessert. And then I found your Gluten-Free Baking Classic cookbook! OMG! It has been transformative to my baking! EVERY SINGLE cake, cookie, tart, and pie I have made has been fantastic. Again, not weird, not good, not even great but FANTASTIC! I continue to “WOW” my friends and love hearing “Seriously? This is gluten-free? I would have never known! It’s SO good!” It thrills me to be able to expose friends and family to delicious tasting gluten-free baked goods. And it has inspired me to start exploring more difficult pastries. I use your cookbook so much and thought you should know that there is one more person out there that you have provided a wonderful impact in their world of gluten-free baking. Thank you!
Wow! What kind and heartfelt words. Thank you for sharing how my recipes have helped to make your life a little bit better over these many years. It warms my heart and makes me smile. I am grateful you wrote.
I hope you’ve had the chance to try some of my newer recipes here on this site. Perhaps you will find some new favorites!
Very best to you,