8 Simple Baking Tips For Cakes and Breads

November 12, 2015 in Breads, Cakes, Tips

8 Baking Tips For Allergy and Gluten Free Cakes and Breads & gluten Free

Baking tips for breads and cakes allergy & gluten Free

Baking totally allergy and gluten free can be difficult to say the least with all the substituting, altering of recipes and conversions.   Here are 8 simple baking tips to help your cakes and breads turn out better than ever.

  1. Don’t peek while baking! This can cause the cake or bread to fall.
  2. Make sure the oven is preheated to the correct temperature. Use an oven thermometer to determine the temperature.
  3. Measure all ingredients accurately.
  4. Add the ingredients in the order specified by the recipe.
  5. Cream the fat and sugar using the paddle attachment of your electric stand mixer. This adds air to the batter, and lift to the resulting cake. How? Sugar crystals have jagged edges. When they are beaten into a fat, they drag air into it, lightening the mixture. When the cookie bakes, the carbon dioxide created by baking powder and baking soda migrates to the air pockets, makes the dough rise and creates a light, tender texture. Use the paddle attachment of your electric stand mixer.
  6. Use the correct size pans. This helps the batter to cook completely in the recommended time and rise to the correct height.
  7. Prepare the pans by lining with parchment and greasing the bottom and sides.
  8. With the exception of the cornbreads, crisps and crumbles, cool cakes completely before cutting. Cutting into these goodies warn can give them a gummy texture.

Bake Allergy & Gluten FREE – Cookbook

Let’s Bake…Breads!

October 1, 2012 in Breads

Let’s Bake Breads – Yeasted Breads, Pizza and Focaccia: If you’ve been missing sandwiches, croutons, pizza, hamburgers with the buns, dinner rolls or a toasty slice of bread with your soup and salad, this chapter is for you!  Here is what you can do with “Let’s Bake!”  Be sure to use fresh ingredients.  Read the Fresh Factor TIP below.  Enjoy!

  • Hamburger and Hot dog Buns
  • All Purpose Sandwich Bread
  • Multi Grain Sandwich Bread
  • Jalapeño Bread
  • Gabriel’s Pizza Crust
  • Prosciutto and Rosemary Bread
  • Mediterranean Eliopta (olive bread)
  • Sweet Bread
  • Pissadlerie
  • Foccacia
  • Dessert Foccacia with Grilled or Sautéed Pears and Honey
  • Cinnamon Bun Pizza
The Fresh Factor TIP

Make sure your ingredients are fresh. Spices lose their flavor as they age and are exposed to heat, air and light. Keep them flavorful by storing them in airtight containers in a dark place away from heat. To determine if your spices are fresh, first consider how long they have been sitting in the cupboard. If they are more than a year old, it may very well be time to replace them. Second, open the jar and sniff. Does the spice have a strong fragrance? If not, replace it. Smell your shortening, oil, pumpkin seeds (pepitas), sunflower seeds and ground flax seed to make sure they don’t have any “off” or rancid odors. Ground flax seed turns rancid quickly, so keep it in the freezer. Make sure your brown sugar isn’t hard and lumpy.