GFCS: The Online Cooking School
Where You Can Learn To Cook Delicious Gluten Free Food
This is a cooking lesson after all, so let’s try an experiment. First make this recipe with the Dissolved Sugar method and use 8 oz. of oil, then try it with same method using 8 oz. of butter. You don’t have to do this all immediately, but take good notes about the finished cake so […] Read more »
This is a chocolate version of my Yellow Gold Layer Cake. The cocoa powder counts as a flour, so you’ll see that the amounts of each of the other flours is reduced. A chocolate cake also needs extra sugar. Since sugar makes a cake less structured, I’ve used whole eggs instead of egg yolks. The […] Read more »
Southern Red Velvet Cake 1 c. (4.5 oz) brown rice flour 3/4 c.(3.5 oz) sorghum flour 3/4 c. (3.5 oz) tapioca starch 1/2 + 1/8 tsp. baking soda 1 tsp. xanthan gum 1 1/2 c. (10.5 oz) sugar 1/4 tsp. salt 1 3/4 c. canola oil 2 eggs, large (4.0 oz) 1 c. buttermilk (or […] Read more »
Many people who are gluten free also have issues with corn and xanthan gum. This recipe is based off of my popular Finally Really Good Sandwich Bread recipe, but the flour:liquid ratio has been altered to take into account the difference in the absorbency of masa harina, a corn flour, and almond flour. Check at […] Read more »
“It is more difficult to give rules for making bread than for anything else; it depends so much on judgment and experience…wisdom must be gained by a few mistakes.” Lydia Marie Francis Child in The American Frugal Housewife c. 1832 The above quote gave me much comfort as I was developing this class. For it’s […] Read more »
Welcome to Gluten Free Bread 101 – our most popular class and the first gluten free cooking class that most people take! Goal: Your goal for this class is to bake a loaf of gluten free bread in your own kitchen and be so excited about how it looks and taste that you want to […] Read more »
I sifted through my email archives and blog comments and pulled out 10 questions that repeatedly make their way to me. If you have questions about gluten free bread that are not included her, just leave your question in the comments and I’ll add it in. Kneadable Gluten Free Bread? Q: I just made my […] Read more »
You can’t really teach gluten free cooking and baking without also teaching about ingredient substitutions. Here’s my first stab at anticipating the ingredient substitution questions that you all may have about gluten free bread. If I’ve missed something, please leave your question in a comment and I’ll add it, along with my response, to the […] Read more »
Here’s a gluten free and corn free flour mix that you can use. Try it in the “No Corn For Me” Gluten Free Sandwich Bread recipe. This recipe is given as a ratio so that you can make as much, or as little, as you want. For example, if you are going to be doing […] Read more »
Recently a reader, Amy, emailed me to ask if I knew of a gluten free recipe for Pascha Bread. Amy married into a Slovakian family and they have a long tradition of making and eating Pascha bread at Easter. This is Amy’s first Easter on a gluten free diet and she was desperately hoping that […] Read more »