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Conversion of Baked Goods Recipes to GF Recipe

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This recipe for Conversion of Baked Goods Recipes to GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy (Seitz) Talley
Added: Saturday, August 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
GF Flour Blend: Use a GF flour blend as a one to one ratio for flour substitution. This works well for most most non-GF recipes and then do the following things.

Eggs: If the recipe call for eggs, add an extra egg. If it calls for several eggs (4+) add two extra eggs.

Baking Powder or Soda: If the recipe calls for 1 tsp. of baking powder or soda use 1 1/4 tsp.

Xanthan Gum: For most baked goods you will need to add xanthan gum or it will fall apart. Use the following xanthan gum for the various baked goods:

For breads: 3/4 tsp. per cup of flour
For kneaded breads: 1-2 tsp. per cup of flour
For cakes: 1/2 tsp per cup of flour
For cookies, quick breads, & muffins: 1/4 to 1/2 tsp per cup of flour

Directions:
Directions:
When baking gluten free items, a few extra things must be done to convert non-GF recipes so they hold together and rise properly.

After substituting your flour, follow the rest of this regarding eggs, baking powder/soda, and xanthan gum.

If you do these things, it should do the trick with helping your non-GF baked goods recipes turn out using GF flours.

 

 

 

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