Carla's Gluten Free Recipe Box
1,900 Gluten-Free Recipes by Gluten Free Recipe Developer to Manufacturers, Carla Spacher + Formal Gluten Free Cooking Lessons Concentrating on Baking
Gluten Free Cooking Tips from Carla Spacher, gluten free expert and recipe developer. She’ll teach you how to bake and cook gluten free, while sharing over 1,000 of her famous gluten free recipes.
Learn how to use xanthan gum from my over 13 years of gluten free recipe development for manufacturers as well as the general public. View the chart showing how much xanthan gum to use in different types of gluten free recipes. Many people who are just beginning a gluten free diet wish to know what xanthan gum is and if it contains any allergens. Learn all of the above as well as how it effects your digestive tract.
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There are so many gluten free all-purpose flour blends and mixes on the market that no one knows what to use or how much. Many of the manufacturers claim that you can use cup-for-cup, but that isn’t always true. So, if your baked goods are turning out heavy or gummy, read on to learn more. You’ll be able to start substituting gluten free flour for all-purpose flour like a pro! Continue reading “Substituting Gluten Free Flour For All-Purpose Flour Using Cups or Weight”
Have you ever eaten flowers? I have. The first time was in a salad served to me in a restaurant in Union Square in San Francisco. Roses don’t really taste like they smell. Well, not when you have salad dressing on the peddles. I’ve also used roses from my garden to make rose water to use instead of lemon juice in my Gluten Free Baklava. Continue reading “Using Edible Flowers and Natural Ingredients Instead of Food Coloring”
When baking gluten-free, you can achieve lighter results by applying a few simple techniques. I teach you, step-by-step how to achieve each one. Also, you learn which methods to use for particular applications. Continue reading “5 Ways to Make Lighter Gluten Free Cake and Other Baked Goods”
I only live at 1,800 feet altitude; therefore, I don’t have any experience with high altitude baking. However, high-altitude baking creates similar problems to gluten free baking. Combine the two and you can turn into a gluten free recipe developer for high altitude baking in no time. It takes patience and experimentation to bake in high altitudes, whether it the recipe is gluten free or not. After comparing standard high altitude baking tips with my knowledge of gluten free baking, I have compiled a few tips for you to use in high altitude gluten free baking. The decrease in air pressure can cause all sorts of problems, but baking gluten free can be easy once you get the hang of it. No matter what, each recipe needs unique adjustments for your altitude. I hope you find these tips useful. Continue reading “High Altitude Gluten Free Baking Tips”
Q. How do I remove the excess water from freshly cooked spinach?
A. When I first started cooking spinach, my sister pointed out that mine was too wet. I squeezed out as much as I could, but it still was quite watery when you bit into it. She didn’t provide me with a method on how to cook fresh spinach, but I finally discovered the secret to removing the excess water. I also have discovered an extremely handy way of cooking it right on the stove top. I share my knowledge with you, just in case you weren’t aware of this method.
I will use reference and link to this article in the future when a recipe contains wilted spinach. I hope you find it useful.
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Baking cheesecake is a bit like gambling for some. When you are using gluten free cheesecake recipes, it’s not much different. You never know the outcome. Most cheesecakes sink and many cracks. You may have heard ways to prevent cracking, but I will go over them for new bakers. However, there is one tip you may have never heard. It helps prevent sinking and sometimes cracking. Members have access to to almost 20 Gluten Free Cheesecake Recipes. Continue reading “Gluten Free Cheesecake Recipes and Baking Tips”
Cooking breakfast is simple when you look at each individual dish. However, timing it so that the eggs, toast, potatoes and bacon are all cooked at the same time and warm, can be difficult. The solution? A new method of cooking bacon…baking. If you are wondering how to bake bacon successfully, this is it. I have tried a few methods and temperatures and find the below method to be the most successful for crisp bacon. Continue reading “How to Bake Bacon”
Like any turkey, a gluten free turkey can spoil quickly. It is extremely important to thaw your turkey properly. You may not be aware, but bacteria quickly multiply in poultrybetween 40 and 140°F. Forty degrees may seem cold, but not to those bacteria. They thrive in a warm environment, and 40°F is warm to them. -To prevent this, follow the simple guideline for each of the thawing methods below. They are compliments of the United States Department of Agriculture (USDA). Meanwhile, have a healthy and safe Thanksgiving.
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Many of my readers are egg intolerant or has someone in their household that has an allergy to eggs. Several readers have asked me for an egg free egg wash substitute. There is a solution for both sealing and coating the tops of pastry. Continue reading “Gluten-Free Egg-Free Egg Wash Substitute (Dairy-Free Options)”