I've been substituting gluten-free flour in a lot of the family meals and desserts lately with great success; the one thing I haven't been pleased with tho is making a roux (melted butter+flour+liquid is the base of a lot of sauces and gravies) with it. The gluten-free flour doesn't melt fully into the butter and liquid, I end up having to strain it and it still isn't right - and the texture is off. I just read in one of my old cookbooks that 1 T. cornstarch = 2 T. flour for thickening, I am going to try that next time (most cornstarch is acceptable for gluten free cooking, check the label).
Other handy substitutions in this book:
- 1 t. baking powder = 1/4 t. baking soda plus 1/2 t. cream of tartar
- 1 cup milk = 1/2 cup evaporated milk plus 1/2 cup water
- 1 oz. (1 square) baking chocolate = 4 T. cocoa plus 1/2 T. fat (I assume that'd be butter, oil, or shortening)
- 1 cup buttermilk = 1 cup milk plus 1 T. vinegar
3.17.25: corned beef hash
3.17.24: 🔥 week 11
3.17.23: crock pot ziti
3.17.22: pizza pasta by Jen
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