Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
Basically, there are four well-known types of buttercream. You will learn about those in detail as well as two others that are less known. Buttercream serves more purposes than just flavor, sweetness, and moisture. Discover everything there is to know about buttercream in this lesson.
In this lesson about butter, you will learn that it is not only a staple in most homes but an essential part of baking. While we have a number of dairy-free substitutions to work with nowadays, nothing works as perfectly. Whether you’re a veteran home baker or a newbie, there is probably something for everyone …
Lesson 5 on eggs is more important than you may have imagined. You’ll be putting all of your egg knowledge to work in this lesson about soufflés. Just whip up eggs to fluffy clouds of pudding containing delicious ingredients like cheese or chocolate. You can put a soufflé together in a matter of a few …
Continue reading “Lesson 9: Gluten Free Souffles (Sweet & Savory)”
When baking gluten free meringue can lighten batters and make wonderful toppings and fillings. You learned all about eggs in Lesson 5: Eggs & Gluten Free Baking. In this lesson, you’ll add sugar and perhaps a stabilizer to those eggs to make varieties of meringue.
Pâté à Choux (pronounced “pat a shoo” in French), choux or chou means “cabbage” or “a rosette of ribbon or material”. Combining flour, butter, water, and lots of eggs, you can quickly make this wonderful dough with multiple uses. You’re probably most familiar with one use. In the shape of rosettes (cream puffs) and elongated, capsule-shaped …
Besides serving eggs for breakfast and late-night snacks, eggs are an extremely important part of baking, and even more important in gluten free baking. In baked goods, eggs provide flavor, texture, tenderness, color, and structure/stability. They even help leaven/rise cakes, breads, and more. Depending on how you use eggs in a recipe depends upon what …