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| Actual Excerpts from Emails to this Website | ||
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Records 1 to 3 of 43
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Subject: Gluten-Free Baking Classics |
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Date:February 14, 2007 |
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Message: Comments: Let me join the hundreds (at least!) who must have thanked you for your wonderful book. My daughter (diagnosed in 2002) had not had an edible birthday cake since she turned 15. This was especially sad, because she missed cake more than any other part of her former diet. Then I made your lemon layer cake for her 22nd. She was in heaven. We since made your pizza crust and several muffin and cookie recipes. We have now thrown out all the bought mixes even the ones we had thought were pretty good. We all agree your recipes produce better food than even the wheat-filled goodies of our past life. With your brown rice mix and bread flour mix B on hand, we already have a good start on almost anything we wish to make...... .....Thanks so much for all you are doing for your fellow celiacs. Where many others have tried valiantly, with mixed success, you have succeeded brilliantly in making wholesome, delicious baked goods possible again. As someone who loves to cook and to learn about cooking, I can appreciate the time and effort as well as the expert palate that have gone into your recipes and techniques. I wouldn't trade your book for anything. It's right up there with my library of Julia Child, Marcella Hazan, Chuck Williams and Christopher Kimball. I would hate to live without the taste, experience, technique and food knowledge imparted by all of you. You have enriched the lives of my family, my friends and me.
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Subject: Baking Problem |
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Date:January 30, 2007 |
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Message: Comments: I wrote to you quite a while ago with some problems I'd been experiencing with gluten free baking and you told me to write back after I had tried again. The cakes were doughy, dense, and didn't rise well. Thankfully, I figured out the problem. I was using Splenda (I am allergic to cane sugar) and didn't think twice about it. I then tried the basic yellow cupcake recipe with brown rice syrup and it worked great! I have since made many desserts from your book with fabulous results. Thank you for your help.
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Subject: A Question About Brown Rice Flour |
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Date:January 26, 2007 |
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Message: Q: I am excited to try your recipes- I am waiting for my flour to arrive in the mail. I am less than a year into GF baking, and well was not a skilled baker before hand. That being said, I am trying to understand the nuisances of GF baking including the properties of the different flour types. I assume that you reached your flour mixture based on what yielded the yummiest results overall,...... A: Yes, but I had a lot of failures and bad food along the way. The mixture I chose to use for my "all-purpose" blend (i.e., the brown rice flour mix) worked well for me only when I used the Authentic Foods extra finely ground flour mix (and not the other brands). It was also a familiar combination (originally developed by University of Washington home economists and often used by other gluten-free bakers). My bread mix is purely my own and I came up with it after a lot of testing (and bad bread). ......but I am interested on why you chose brown rice flour over white rice flour. Was it solely nutritional, or a taste preference? Nutrition, absolutely but not completely. Baked goods stay fresher longer with brown rice flour (white rice is much starchier). And it gives the baked good a little more complexity in terms of taste (which of course I mask a bit with extra flavoring). However, white rice gives an "empty" taste. Try it and you'll see. ......Is white rice flour an acceptable substitution for brown rice flour- sometimes, always, never? Always acceptable- only if you don't mind the above mentioned "problems."
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