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 Baking the GF way - TIPS

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Bete'avon!
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Number of posts : 578
Location : Philadelphia, Pennsylvania USA
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Registration date : 2007-10-02

PostSubject: Baking the GF way - TIPS   Mon Oct 15, 2007 4:20 pm

I thought we should have one central place for putting baking tips so that they aren't lost among the recipes and all may not see them.Very Happy



This one is from Heather Butts and Donna Washburn.

MIXING FLOURS/DRY INGREDIENTS

When mixing flours and dry ingredients together use a large zip lock bag ( the ones with the 'zippers' are easiest to use) . Measure all ingredients into bag, then seal and shake around until thoughrouly mixed.

Idea HINT: I use this same bag for putting my baked goods in after baking and cooling. It is lined with the fine powder of the flours so won't hurt them and you get a two-fer doing it this way. It keeps them from sticking to the bag as well. When used up, simply rinse with soapy water and dry out and reuse for the next baking session!
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HadassahSukkot

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Number of posts : 254
Location : Germany
How long since diagnosed? : a long while now
Registration date : 2007-10-11

PostSubject: Re: Baking the GF way - TIPS   Mon Oct 15, 2007 7:18 pm

If you have a particularly sticky bread dough, you can spread it out over your greased and floured surface with greased saran wrap placed over it. Of course it gets sticky and you lose some of the substance, but it greatly assists in spreading out dough flat.

Another good thing it is good for, is if you make cinnamon rolls and need to begin to roll them up. lightly lift the greased saran wrap from the sugared/spiced edge and it will naturally roll the cinnamon rolls instead of it going everywhere or sticking to you. you can do this all the way to the end result. I haven't quite figured out how to cut the cinnamon rolls without them falling apart, but I have figured out how to make the roll. Laughing

Another way to mix your flours/dry mixed ingredients is to place them in a large bowl and use a whisk. A little dusty, but it does ensure everything does get mixed well, such as making flour mixes to place in containers.

For cakes, make sure to grease AND flour your pans. they release much better in the end result.

Wax paper is extremely handy when freezing GF breads or cookies for later cooking excursions... and enables you to freeze more on a baking pan at once, and remove later to place in plastic bags. Extremely handy when you have a chest freezer!!!
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Yentl

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PostSubject: Re: Baking the GF way - TIPS   Mon Oct 15, 2007 7:26 pm

Oh, I wish I had a chest freezer, I want to try so many breads, now that baking season is here, but the freezer is full! I need to look in the paper ads, maybe someone got a new one and is willing to part with the old one cheaply or free! Smile
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