Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
Quote: Hey Kandee! I've really enjoyed this post; I don't eat GF, but I do avoid wheat and it can be difficult to eat some of Heather's recipes since there is a lot of flour used. I was just wondering if you would email any recipe changes to me as well My email is adilaura@pitzer.edu, or you can check the profile (I think I just added it so I'm not sure it will show up yet). Also, when you were talking about replacing the flour you said to use 4 ounces of GF flour for every cup of wheat (did I understand that right?), what if you don't have a postage scale?? and can you use Bob's Red Mill All Purpose for any wheat recipe? Thanks so much, you're so knowledgeable about this!! Thanks Angie....yes Bobs is a great way to start unless you can't tolerate bean flour..there is some of it in this blend. A postage scale is not a necessity..it's just more accurate since alt flours have different densities. Starting out just sub one cup blend for 1 cup wheat. Also, with GF baking have all ingredients at room temperature. BTW, you've got mail...I put you on the list for shared converted recipes...Kandee