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Recipe at Work

Posted on Nov 9, 2013 by in latest | 2 comments


Here's a quick peek at my "process" for converting a recipe to gluten-free.  Its a bit of mechanics, and a bit of art, as most usually go through several tweaks as I play around with flour blends, fat ratios and flour blends until I get the texture I'm after.

This particular recipe began life as a Rose Levy Berenbaum recipe (she is a baking genius! if you don't have her books, you should!).  It has become the brown-sugar cake base that was used for THIS Persimmon Upside-Down cake.

I'll be talking at more length about my process in a longer blog post tomorrow :)

#blog  ?

The best Cornbread you will ever eat! ... and its Gluten-free
Because, biscuits
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Janice Mansfield is a personal chef who specializes in creating customized Meal Plans and baking for people with food sensitivities. She also teaches cooking classes on Google+ through She enjoys classic cocktails and created a line of cocktail bitters for no other reason than she wanted chocolate bitters in her Manhattans! In her spare time, she documents the antics and unbearable cuteness her two Shiba Inus over at Life in the Shiba Shack.
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