tag:blogger.com,1999:blog-19817992.post918186450733443673..comments2023-09-23T10:42:30.066-04:00Comments on Maureen Wittmann: Converting Bread and Pastry Recipes to Gluten FreeMaureenhttp://www.blogger.com/profile/01306638938982553941noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-19817992.post-77146542545597665702008-10-11T20:35:00.000-04:002008-10-11T20:35:00.000-04:00Nerina, I'd love to have your recipes. You can pos...Nerina, I'd love to have your recipes. You can post them here and then I'll post them to the blog for others to use. I've got a bunch of apples and GF pie crust mix. We're going to give it a try in the next few days. Lately, we've just been using corn tortillas on a skillet for Sparky's pizza crust. He loves it and it's so easy. But that could change tomorrow :-).Maureenhttps://www.blogger.com/profile/01306638938982553941noreply@blogger.comtag:blogger.com,1999:blog-19817992.post-72734472592924903902008-10-11T17:36:00.000-04:002008-10-11T17:36:00.000-04:00Bette Hagman was a lifesaver for us when we first ...Bette Hagman was a lifesaver for us when we first got the diagnosis of celiac disease. We found hospital dieticians to be completely ignorant on the subject (but I suspect that has changed in the last 15 years).<BR/><BR/>Spice cakes and quick breads adapt to the GF flours pretty well. As do chocolate based cakes. However, I still have yet to find a yellow/white cake recipe or mix that cuts the mustard. I've started using "My Favorite Sandwich Bread" by the Gluten-free Pantry for my son's sandwiches. My other kids actually ask for a piece and it is especially good right out of the oven.<BR/><BR/>I have the same problem with drop cookies. Again, spice cookies do better (one of our favorites is pumpkin cookies). And you're right, pan cookies is the way to go.<BR/><BR/>I have a pretty good cake recipe that we use for birthday cakes (it's chocolate), but it is a bit tempermental. Let me know if you want the recipe. My son asks for it every year. I also made a really yummy pumpkin cake (again with the spice) and cream cheese frosting.<BR/><BR/>And if you like pie, GF flour is very forgiving and the crust never gets tough since there is no gluten to toughen up (that's why needing bread dough makes it stretchy). I have a great Never-Fail pie crust recipe (from one of BH's early books).<BR/><BR/>Finally, pizza. I have an excellent recipe that I first saw in Bette's first book that I've tweaked over the years. My gluten kids love it and actually prefer the crust to gluten. Go figure!Nerinahttps://www.blogger.com/profile/04140098415634466763noreply@blogger.com