Prompt: FREE SPACE

[runpunkrun]

Have a gluten-free question, comment, request, suggestion, brag, or defeat? Have an article or resource to share? Just want to do a quick product recommendation? Just want to post a gluten-free link and flee the scene?

Anything goes! Just make sure your comments follow the community guidelines and don't contain unsolicited medical advice or details about your health. You folks have been great about both rules, but I just want to repeat them in case we've got some new community members.

Pop into the comments and do your thing. Content can be about GF stuff or the comm itself.

Comments

[runpunkrun]

I should make muffins today because I'm running low, but I can't decide whether to do cranberry or blueberry. I want blueberry, but I just bought fresh cranberries.

I might try making this cranberry apple cake, but as muffins because when I tried to make it as a cake it would not cook in the middle, but the edges were tasty so it's worth another try.

Or this spiced winter cake with cranberries looks amazing, though I haven't made it before and I'd have to mess with the ingredients.

Speaking of almond flour

[jesse_the_k]

A blogger named urbanposer wrote an extensive post about this vital substance, with some history, some chemistry, discussions of raw, blanched and toasted, and measuring suggestions:

THURSDAY, MAY 31, 2012 - Baking 101: Almond Flour Basics from the Wayback Machine

[necessarian]

there's a new GF cooking show on the australian channel SBS Food, called "Loving Gluten Free" - did anyone else catch the premiere last night? i was pretty impressed with it, tbh, especially the way the host stressed the flexibility of all the recipes.

for people outside australia, you can access recipes and stuff here!

[unicornduke]

Had some success and some failure baking this weekend although I don't think it was because things were gluten free. I tried this apple cake recipe and it turned out very weird. It had to be with the melted butter because it had lots of tiny holes and it was very crispy, which I think is typical when you make something with melted butter. I was very unhappy because as it cooled it started to meld itself to my cast iron skillet and I had to hurry and chip it off. It currently lives as an apple cake pile in my fridge. Tastes good though. I subbed in 6:3:1 ratio of sorghum flour, potato starch, tapioca starch.

I knew it had to be the melted butter because I made this recipe right after with pears and it turned out amazing. They are basically the same recipe. Same ratio of flours.

Btw, I converted them by saying 1 cup ap flour = 4.25 oz and then multiplying that by the ratios to get my flours. No gums used. I also made a crustless squash pie because I had squash and it is delicious :)