Top Tips

It's always a good idea to be on the look-out for bargains! 
In my local supermarkets, I can nearly always find gluten-free breads, bagels or wraps on the 'reduced' trolleys or even on the shelf.  
A good time to visit for me, is usually after 6pm.  
This helps my budget, but also means I can stock the freezer with plenty of reduced-price gluten-free bread, for our impulsive picnics and days out!

recipe book stand helps to keeps the pages clean and open! 
I also stand my iPad on it for online recipes from my Blog.

Various measuring cups and spoons are essential and are an invaluable asset to any cook - it is really important that you measure accurately, especially when using gluten free flour and your gluten replacer like xanthan gum.   

measuring funnel is useful when converting metric measurements to imperial for wet or dry ingredients. 

Eggs are best used at room temperature rather than straight from your fridge.  Eggs add a richness to your baking, and can help the egg yolk and white combine more easily when whisked together. I keep a few eggs from my fridge in a basket for baking with.

 Yorkshire Pudding stoneware

When making gluten-free Yorkshire Puddings you will have difficulty in getting them to rise in the usual way.
However, I have found using stoneware muffin pans produces fail-safe Puds with that traditional Pudding shape!
The pudding batter is best placed in the pans COLD reducing the time needed to heat the fat smoking-hot first!

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