Recipe Revisions and Clarifications
Here are the latest revisions and clarifications to the recipes from Celeste's Best Gluten-Free, Allergen-Free Recipes.
11/15/13 - Increasing Konjac Powder in recipes - Normally I add 1/2 teaspoon of konjac powder per cup of flour in most baked goods. In breads I add 1 teaspoon per cup. I'm finding that adding an additional 1/4 teaspoon of konjac is giving my baked goods a little more rise. In breads I'm adding an extra 1/2 tsp. per cup. This is especially helpful for those of you who are also baking without eggs. This is still being tested and I'd love to hear your comments on this modification and how it's worked for you.
11/15/13 - Yeast Free Pizza Crust recipe on pages 194 - 195. Would love to hear your feedback on the modifications in this recipe for making it without sweet potato flour. Made it again last night and it was terrific. Will also post soon about some of the non-dairy toppings we use instead. Been meanng to do that.
Eliminate the sweet potato flour from the recipe and adjust the ratio of the remaining flours to:
1 1/2 cups white rice flour
1/2 cup arrowroot starch/flour
1/2 cup tapioca flour
and change the amount of konjac powder to 1 tablespoon.
11/7/13 - I have found that if you are using Authentic Foods White Rice Flour and Sweet Rice Flour, you can omit the bean flour from my flour mix without any noticeable effect on your baked goods. Authentic Foods Brands flours are very finely milled, so they are very light and almost more like a starch than a flour.
11/7/13 - There is a new update to the Breadsticks recipe. Click here to view a pdf of the Breadstick recipe. To get Adobe Reader to view the pdf, click here. This is such a terrific recipe and a great way to sample one of my recipes while satisfying your hunger for bread.
11/7/13 - Currently working to remove all sweet potato flour from my bread recipes. Don't get me wrong, it's one of my all time favorite flours, but it's just too difficult to obtain. Wish more of these manufacturers trying to jump on the gluten-free band wagon would start producing this terrific flour. I've read the reviews on amazon for it and I agree with many of them. Just note - I'm busy in the test kitchen trying to find a suitable substitution.
11/7/13 - Although the tortilla recipe in my cookbook was one of my favorite recipes, when I removed the brown rice flour from the mix, there was a slight change in their consistency. I've updated that recipe as well. Click here for the pdf of the updated gluten-free tortilla recipe modifications. And I've also added an amazing spinach tortilla variation which has been asked for time and again in my house ever since I first made them.
Due to the high levels of arsenic found in brown rice, I am making Celeste's Best Gluten-Free Flour Mix with all white rice flour. So now the mix is made with white rice flour, sweet rice flour (which is white sweet rice flour) and white bean flour. You can read about more of the changes I made since reading the research concerning the arsenic here: Arsenic Another Day in the Life for this Gluten-Free Girl.
Also any recipes that in the earlier editions of the cookbook called for brown rice pasta or spaghetti, I'm now using white rice pasta.
The Lemon Sugar Cookie recipe on page 286 has been modified. The ingredients are the same, but the cooking instructions have been slightly modified.
In the Dairy-Free Lasagna recipe on page 93 where it states:
1/2 cup flour
Instead, that should read:
1/2 cup Celeste's Best Gluten-Free Flour Mix
And by the way, I truly think (although a bit time consuming) this is one of the best recipes in the book. Delicious!