tag:blogger.com,1999:blog-4260698868078288482.post3842821999167528043..comments2023-10-25T02:06:22.160-07:00Comments on glitzed: GF baking might be harder than anticipated...Cherry Lipsmacker AKA Angelahttp://www.blogger.com/profile/09226297122643752863noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4260698868078288482.post-81071961413685912162010-10-21T18:53:25.421-07:002010-10-21T18:53:25.421-07:00Keep hunting, I can't help you with specifics ...Keep hunting, I can't help you with specifics as I'm from another country and not vegan, but good GF cooking is possible. Flour blends work better than straight rice, look for amaranth, quinoa, sorghum, corn, buckwheat to add in small amounts to fortify the rice. Chia is another ingredient to research. Be careful of xanthan gum, some people find it keeps absorbing liquid as it travels through the gut, leaving them terribly constipated and dehydrated. Charming, hey? LOL<br /><br />I surfed here looking for derby blogs but couldn't resist clicking yours as you mentioned the GF :)Nikkihttps://www.blogger.com/profile/00499505297586304471noreply@blogger.comtag:blogger.com,1999:blog-4260698868078288482.post-31135563963263495422010-10-12T16:48:11.052-07:002010-10-12T16:48:11.052-07:00You know gluten is pretty much the reason bread is...You know gluten is pretty much the reason bread isn't a flat lump. If your going gluten free you might want to try some breads with chemical leavening. ie baking soda/powder.Anonymoushttps://www.blogger.com/profile/06680818361476289194noreply@blogger.com