Posted Nov 29 2011 in Basics with 12 Comments
The perfect cake flour mix, it can be used 1-1 to replace regular flour in recipes (up to 2.5 cups for cakes and more for cookies), I have used it to alter my grandmothers recipes to make them wheat free with great success.
Serving: Makes 9 cups
Posted Nov 29 2011 in Basics, Desserts with 1 Comment
This pie crust is very versatile, can be used for sweet or savory recipes. It`s an essential for every wheat- and gluten-free bakers arsenal.
Time: 20 min
Serving: Makes a 9 inch top and bottom