GFCS: The Online Cooking School
Where You Can Learn To Cook Delicious Gluten Free Food
How To Make Gluten Free Brown Bread We Americans seem very fixated, correctly or not, on eating plenty of whole grains. Most parents would not dream of feeding their children anything but whole wheat brad, and many people think their diet is health because they are eating whole wheat bread. In fact, most of us […] Read more »
How To Get Soda Bread to Rise Over the years many of my readers have asked how make Finally Really Good Sandwich Bread without yeast. Wanting to find a solution for the readers I had tried to make Irish Soda Bread a few times and it was always an utter failure. None of the loaves […] Read more »
If you’ve never made homemade tortillas, here’s how it works. First you mix the dough, then you form the tortillas, and finally you cook the tortillas on a hot skillet. Corn tortillas are simpler than flour tortillas (though flour tortillas are not difficult). Corn tortillas only have 3 ingredients; a tortilla press make them a […] Read more »
Welcome to the Gluten Free Tortilla Class! This class will completely change the way you think about tortillas. You’re going to be amazed at how good homemade tortillas are. Goal: Your goal for this class is to make a batch of tortillas – either the corn of the flour – and then use those tortillas […] Read more »
I think that we should start off with the most potentially confusing aspect of this course: What exactly is the difference between a cinnamon roll and a sticky bun? Don’t laugh. I know that sounds simple, but I thought it was rather confusing myself until I started doing the recipe research for this class. The […] Read more »
Fried foods aren’t that good for you, but sometimes just knowing that you can make gluten free fried foods for a treat is enough to help you stay on a gluten free diet. John and I indulge in a big fry-up a couple of times of year and it’s even more delicious for being a […] Read more »
Q: What temperature should the oil be when I’m deep-frying chicken or vegetables. A: In either case, the oil should be heated to 350 degrees F. The temperature of the oil will drop precipitously when the food is added, but should start rising back towards 350 pretty quickly. Q: How do I know when the […] Read more »
I didn’t realize how much of a science cake-baking is until I read the cake section of BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley Corriher. Here are a few tips that I picked up from that book that I’ve found particularly helpful or interesting. If you’re interested […] Read more »
I hope that you are ready to dive into the world of cake baking. I’ve had a lot of fun researching and experimenting for this class, and I’ve also enjoyed eating the delicious cakes. This first article in the lesson will cover the basic ingredients that are common to all cakes, as well as potential […] Read more »
So, we’ve talked about the basic ingredients of a cake, but the way you mix up the ingredients is the key to baking a light, tender and delicious cake. There are at least five different methods for mixing the cake, but I’m going to focus on two. The first is the creaming method and it […] Read more »