Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
From quick breads like pound cake to angel food, three-layer cakes to classics like Boston Cream, old fashion cakes such as Lady Baltimore to coffee cakes, you will learn what makes them all work. In this lesson all about gluten free cakes, learn how to perfect any cake recipe by knowing what ingredients and techniques …
Learn how to plate like a professional pastry chef. Make super easy to complex gluten free dessert sauces to accompany your desserts and breakfast treats like pancakes, waffles, crepes, and more. Caramel sauces and fruit purees are usually naturally gluten free.
Cookies are the easiest sweets to bake and universally loved by all. Mix up all of the ingredients, shape them however you wish, bake for about 10 minutes, and enjoy! While it sounds simple, there are important facts to know, in general, about cooking baking as well as in gluten free cookie baking. You will …
Lesson 20: All About Sugar & Gluten Free Baking Sugar is as important to baking as butter. Learn all about sugar and how to use it in gluten free baking to improve recipes. Learn the roles sugar play in baked goods and how it affects recipes. From granulated sugar to brown to organic, they all have …
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Learn how to make a gluten free sourdough starter (a fermented batter) the traditional way. No commercial yeast required. Then, make an actual gluten free sourdough bread. Not all starters are alike. Learn the best flours to use to create a starter as well as the environment in which to develop it.
I could write a book on gluten free bread baking and probably should. Instead, to simplify things, in this lesson you will learn the basics of how to make wonderful gluten free bread. In addition, you’ll learn how to adjust the recipe to use different flours.
Yeast. Without it, bread, cinnamon rolls, and other sweet doughs wouldn’t be the same. Yeast has the same effects in traditional baking as it does in gluten free baking. However, there are advantages of using a particular yeast over another in both gluten and gluten-free baking. Learn which variety of yeast produces faster and light …
Puff pastry is multiple layers of thin dough with thin layers of butter between them. The dough puffs up when baked to create light and airy pastries with a crisp outer crust. Use this dough to make both sweet and savory pastries. You can even use puff pastry dough for small delicate pies, appetizers, and …
Pâte Brisée in French translates to “pastry” referring to traditional pastry dough also known as shortcrust. This pie crust is so easy to make and so good that you’ll never buy premade pie crust ever again. The way you mix the ingredients, the crust turns out flaky. Flakiness is always something for which to strive …
Traditional pâte sablée (pronounced “pat sa blee”) is a tender French pastry dough (closer to a cookie) that is usually a little sandy in texture and not flaky. Pâte Sablée translated from French to English is “dough sand” or “sandy dough”. The recipe calls for confectioners’ sugar instead of granulated. When using traditional all-purpose flour, …
Continue reading “Lesson 12: Gluten Free Pâte Sablée (Tender Tart Crust)”