You have to use this in breads and cakes etc because gluten is a natural binding agent and obviously without gluten, your bread sand such are crumbly. A good rule of thumb is 1/2 to 1 tsp for most cakes/pancakes and 1-2 tsp for breads. If the batter seems too thick after adding the gum, dilute with water but make sure to taste, as you may need a bit more sugar too.
I have found that for some cookies (1/2 tsp gum), you can use a bit of karo syrup and it does the same thing!
Saturday, September 19, 2009
Crockpot Brownie
Maybe some of you have this recipe. It is so hard to find good desserts that are moist and taste good. Anyway, Betty Crocker now make gluten-free cake mixes and they are the best! Yum! Try one today!
1 gluten-free cake mix
1 box chocolate pudding
6 oz choc chips
16 oz sour cream
4 eggs (already beaten)
1 cup water
3/4 cup oil (not olive)
Ok, mix it all together in crock pot, put lid on, set to high approx 4 hours. I do find that gluten-free takes a bit longer to cook. This is a moist cake/brownie great served with ice cream or whipped topping. I even change it up once in a while and put vanilla pudding, white cake and vanilla chips.....You can do it on low if you put it on first thing in morning and plan to eat it around dinner.
1 gluten-free cake mix
1 box chocolate pudding
6 oz choc chips
16 oz sour cream
4 eggs (already beaten)
1 cup water
3/4 cup oil (not olive)
Ok, mix it all together in crock pot, put lid on, set to high approx 4 hours. I do find that gluten-free takes a bit longer to cook. This is a moist cake/brownie great served with ice cream or whipped topping. I even change it up once in a while and put vanilla pudding, white cake and vanilla chips.....You can do it on low if you put it on first thing in morning and plan to eat it around dinner.
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