Thread: Baking Today

So, being Gluten intolerant at times royally sucks. However, one thing it has done is forced me to do a lot of my own cooking and baking. In the process of baking today...will up date as I finish the projects...first up:

When I bake cakes or brownies or cornbread, I use cup cake pans....for a single guy I some times more than I can eat in a week, so I freeze it. The smaller portions also help with not eating as much.

Double chocolate chip brownies, with white chocolate on top. For this batch, I used the Gluten Free Brownie mix from Bob's Red Mill. One thing about chocolate chips is that some of them are made with wheat products. I say this as a disclaimer because I usually have to use carob chips.



These are corn bread biscuits. Came as a mix from Bob's Red Mill. Normally when I bake corn bread I use flax as a replacement for eggs. No real reason, other than to change things up. However, this time I used eggs. Wanted to see how the rise and moisture content would be different.

Where is the Fudge??? .........

Recipe? They look great and my wife is gluten intolerant.

mmmm. double chocolate chip brownies w/ white chocolate. honey get your apron on. [just kidding] i will be right over and bring the milk

Blov, this particular batch is from a mix from Bobs Red Mill, so is my corn bread that is soon to be updated. But as part of the Brownie mix, it suggests to add chocolate chips and walnuts, but I can't eat walnuts, so I just added chocolate chips in their place.

Thanks EJ.

Blov, No problem. Red Mill has a lot of good mixes....but I also try bread from time to time. My regular rice flour bread just does not turn out right. I have to add either yellow corn flour or blue corn flour, but those are all experiments. I have baked some cookies that had a pancake style bread with a fruit filling, blueberry, black berry, raspberry works well. Never had much success with strawberries. And, I have backed my own crackers. That took a while figure out. I finally had to do away with eggs(replaced with flax), replaced butter with olive oil. Had a sugar cookie recipe that changed the sugar from white refined sugar to light brown sugar, that was a surprisingly good change.

Now, don't get me wrong, no expert on baking....but not afraid to experiment with it.