Serves: 5
MAKE DRY MIXES AHEAD OF TIME.
Write on the bag what wet ingredients are needed and the date you put it together.
SAVE ALL STALE/UNUSED BREAD for meatloaf, stuffing, casserole toppings, etc. Just keep it in a closed container in the freezer until it's needed.
WATCH THE OVEN.
It's awful to burn something you've worked hard on. Watch carefully the first time you make a recipe so you don't overcook it.
MAKE NOTES IN YOUR RECIPE BOOK so you know what kinds of modifications to make in the future.
LET YOUR CAKES SIT with frosting or glaze on them. It will not only keep the cake soft and moist, but adds flavor to it.
DON'T OVER-BEAT THE EGGS IN COOKIES.
Beating the eggs for a long time seems to make them more cake like/fluffy. If you like that, do it. If not, don't.
IF YOU USE BEAN FLOUR IN YOUR RECIPES, DON'T TASTE IT BEFORE BAKING!
It tastes awful raw. If you forget, try washing you mouth out with milk or lemonade to get rid of the taste.
ALWAYS COVER GLUTEN FREE BAKED GOODS.
They dry out very quickly.
DON'T BE AFRAID TO CALL COMPANIES AND ASK ABOUT THEIR INGREDIENTS.
The new labeling laws passed in 2006 require companies to disclose if any of their ingredients contain wheat. They don't, however, have to list barley or rye. Make sure you check every ingredient and not just the allergen warning. And if you have questions about any of the listed ingredients, don't buy the product until you ask!
WHEN MAKING COOKIES, DON'T BEAT THE EGGS TOO LONG.
Beating the eggs too much will make your cookies refuse to spread out. They will still taste okay, but they will look like little cookie rocks. If this happens, mix an extra 1/2 teaspoon of baking soda into the rest of your cookie dough. This will help the cookies spread a bit.
This _Tips for GF Cooking recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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