Comments on: 10 Tips for Gluten-Free, Refined Sugar-Free Baking Success http://simplysugarandglutenfree.com/10-tips-for-gluten-free-refined-sugar-free-baking-success/ Fabulous Food Made Healthier - gluten-free and refined sugar-free Mon, 20 May 2013 03:43:08 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Jerri http://simplysugarandglutenfree.com/10-tips-for-gluten-free-refined-sugar-free-baking-success/#comment-31054 Jerri Mon, 11 Jun 2012 18:18:57 +0000 http://simplysugarandglutenfree.com/?p=8432#comment-31054 Wow! These look great!

]]> By: Amy http://simplysugarandglutenfree.com/10-tips-for-gluten-free-refined-sugar-free-baking-success/#comment-30999 Amy Fri, 08 Jun 2012 18:01:10 +0000 http://simplysugarandglutenfree.com/?p=8432#comment-30999 @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/

]]> By: Amy http://simplysugarandglutenfree.com/10-tips-for-gluten-free-refined-sugar-free-baking-success/#comment-30998 Amy Fri, 08 Jun 2012 17:59:49 +0000 http://simplysugarandglutenfree.com/?p=8432#comment-30998 @Shelley Alexander, Thanks, Shelly! I hope it helps save some ingredients from ending up in the trash can.

xoxo,
Amy

]]> By: Amy http://simplysugarandglutenfree.com/10-tips-for-gluten-free-refined-sugar-free-baking-success/#comment-30995 Amy Fri, 08 Jun 2012 17:52:28 +0000 http://simplysugarandglutenfree.com/?p=8432#comment-30995 @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!!

]]> By: Amy http://simplysugarandglutenfree.com/10-tips-for-gluten-free-refined-sugar-free-baking-success/#comment-30992 Amy Fri, 08 Jun 2012 17:47:53 +0000 http://simplysugarandglutenfree.com/?p=8432#comment-30992 @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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