Hi, I have your Baking Gluten Free cookbook and am excited to start trying recipes. I do have a question. My husband who is the gluten free one, seems to have an allergy to common 1 to 1 flour. I was wondering if it could be the sorghum and if there is a substitute? Or if you had other ideas. He sneezes and bloats and hurts after eating them.
Hi! I have heard some people say they add more brown rice flour to substitute. I have not tried this myself. It may be trial and error. Do you think he reacts to potato starch? Some people cannot tolerate potatoes. Keep me posted.
I have your cookbook and was sad to see your recipes have sorghum flour in them, as I am allergic to it. I saw the previous post and it is becoming clear that I am not the only one. Please keep my email address in case you get some updated information. Thanks Mary
I’ve just got your cookbook and have found many interesting recipes. Being from Sweden I really appreciate that your recipes are in grams. I found that some of your recipes contain shortening, something I won’t use. How much butter or coconut oil would i use instead of 136 grams of shortening in your “Blackberry shortbread thumbprints”? Thank you, Lena
Hi, thank you. I am dairy free so this is why there is a higher presence of shortening. In addition, I use Spectrum palm shortening instead of vegetable shortening which is considered a better alternative. I completely understand your desire to use butter instead if you can tolerate dairy. In gluten free baking, I have found using shortening is the best way to prevent your cookies from spreading into pancakes. I would probably research how much butter to use. Since I have not done this myself, I do not want to give you the wrong information.
I have your cookbook. Thank you for good bread recipes. I am looking for a gluten free almond bear claw recipe and am not having much luck. Do you have a recipe for this? Thank you
Hi, my flour is 125 grams per cup. So if a recipe calls for 250 grams use the exact grams. If the recipe calls for 2 cups, then you would use 250 grams. There is a guide regarding the amount of xanthan gum to use both in my cookbook and on the back of the bag of my flour blend. I hope this helps.
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Hi, I have your Baking Gluten Free cookbook and am excited to start trying recipes. I do have a question. My husband who is the gluten free one, seems to have an allergy to common 1 to 1 flour. I was wondering if it could be the sorghum and if there is a substitute? Or if you had other ideas. He sneezes and bloats and hurts after eating them.
Hi! I have heard some people say they add more brown rice flour to substitute. I have not tried this myself. It may be trial and error. Do you think he reacts to potato starch? Some people cannot tolerate potatoes. Keep me posted.
I have your cookbook and was sad to see your recipes have sorghum flour in them, as I am allergic to it. I saw the previous post and it is becoming clear that I am not the only one. Please keep my email address in case you get some updated information. Thanks Mary
I will thank you
I’ve just got your cookbook and have found many interesting recipes. Being from Sweden I really appreciate that your recipes are in grams. I found that some of your recipes contain shortening, something I won’t use. How much butter or coconut oil would i use instead of 136 grams of shortening in your “Blackberry shortbread thumbprints”? Thank you, Lena
Hi, thank you. I am dairy free so this is why there is a higher presence of shortening. In addition, I use Spectrum palm shortening instead of vegetable shortening which is considered a better alternative. I completely understand your desire to use butter instead if you can tolerate dairy. In gluten free baking, I have found using shortening is the best way to prevent your cookies from spreading into pancakes. I would probably research how much butter to use. Since I have not done this myself, I do not want to give you the wrong information.
I have your cookbook. Thank you for good bread recipes.
I am looking for a gluten free almond bear claw recipe and am not having much luck. Do you have a recipe for this? Thank you
Unfortunately, I don’t. I’m sorry.
Is there information re how to use your gluten free flour with favorite receipts & the adjustments that may be needed?
Hi, my flour is 125 grams per cup. So if a recipe calls for 250 grams use the exact grams. If the recipe calls for 2 cups, then you would use 250 grams. There is a guide regarding the amount of xanthan gum to use both in my cookbook and on the back of the bag of my flour blend. I hope this helps.