• Lauren T

    posted on June 7, 2012 at 2:38 pm

    Thanks for the baking tips! My mom is gluten intolerant, and baking is probably one of the most difficult things to get right because as you said gluten free ingredients don’t behave the same way as gluten ingredients. One thing we have figured out pretty well over the years is how to make a gluten free pie crust (my mom LOVES pumpkin pie, so she always makes that for thanksgiving and christmas). My sister and I ofter help her make them each year, and one thing we found to be difficult is that the dough is crumbly making it hard to roll it out and have it stick together in one piece. We figured out that if we add a tiny bit of milk at a time it will become more moist and will stick together easier. Adding a tiny bit at a time is the key though because you can go overboard. Thanks again for the tips! I’ll have to share them with my mom!

    [Reply]

    Amy Reply:

    @Lauren T, That is a great tip, Lauren. I have never added milk to my crusts. I use psyllium husks and it rolls out easily – here is a link to my recipe:
    http://simplysugarandglutenfree.com/pie-crust/

    [Reply]

  • Caralyn @ glutenfreehappytummy

    posted on June 7, 2012 at 2:54 pm

    What a great post! Your tips are SO helpful! thanks for sharing!! :)

    [Reply]

  • Shelley Alexander

    posted on June 7, 2012 at 4:14 pm

    Great tips Amy! With your suggestions anyone should be able to bake gluten-free treats easily. Thanks for sharing. :)

    [Reply]

    Amy Reply:

    @Shelley Alexander, Thanks, Shelly! I hope it helps save some ingredients from ending up in the trash can.

    xoxo,
    Amy

    [Reply]

  • Alyssa @ Queen of Quinoa

    posted on June 8, 2012 at 9:27 am

    Fantastic tips Amy! It still frustrates me when I spend time on a recipe and it doesn’t come out the way I’ve planned. Swapping is my biggest problem – I sometimes just swap without thinking about how it will affect the recipe – and it usually turns out disastrous! Experimenting is key and writing down my recipes helps.

    xo Alyssa

    [Reply]

    Amy Reply:

    @Alyssa @ Queen of Quinoa, The more you experiment, the better you’ll understand how substitutions will affect the final product. It’s a real learning process. You make great food though so you’re well on your way.

    xoxo!!

    [Reply]

  • Susan Jacobs

    posted on June 8, 2012 at 12:39 pm

    Thanks for the great tips. My husband has celiac disease and is also a Type 1 diabetic and I have made the biggest messes trying to bake for him. Thanks for sharing on your blog and pinterest.

    [Reply]

    Amy Reply:

    @Susan Jacobs, I know what it’s like to struggle in the kitchen. My recipes have all been tested over and over so they should work for you as long as you follow them as written. Have fun baking!

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  • Jerri

    posted on June 11, 2012 at 1:18 pm

    Wow! These look great!

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  • Marsha Hutson

    posted on June 15, 2013 at 5:12 pm

    I have been doing gluten-free, lactose-free, refined-sugar-free, MSG-free , and low fat cooking/baking for a long time. One of the foods I miss the most are good-ole’ fluffy biscuits. Have a delicious, old-fashioned biscuit recipe to share? Thanks in advance, Amy!

    [Reply]

  • barb

    posted on May 18, 2014 at 7:22 pm

    I can’t tolerate any kind of sugar except in very small amounts, so I’ve learned to sweeten things with only banana and stevia. That’s it! I can’t do dates, or dried fruits, or honey either. Pineapple works well, but banana and stevia are my go tos. So, am looking for great baking recipes without any kind of sugar in them and sweetened only with fruit (non dried). I’l keep perusing your recipes, as they sound delish.

    [Reply]

    Amy Reply:

    @barb, I have some stevia sweetened recipes – a choco tart in particular that is really good. It’s hard to use only stevia because it changes the recipe so much. Here is the link to my tart: http://simplysugarandglutenfree.com/chocolate-fudge-pecan-tart-for-sweetleaf-stevia/
    You should also check out http://www.rickiheller.com – she uses lots of stevia.

    [Reply]

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