Anzacs cookies: cute version

I’ve been very happy with the Anzacs recipe I’ve been using, except for the fact that I find the cookies fall apart too easily.
This time I tried making them in tiny paper cups, and it worked really well. I also used baby oats instead of rolled oats for a finer texture.
You don’t lose any oat [...]

Gluten-free waffles

I’m afraid I’ve been very slack at updating my blog. The truth is I have experimented with several gluten-free waffle recipes, one of which was wonderful – but because I didn’t make notes, I can’t remember which one it was now :(!
The last recipe I tried was from the book Gluten-Free Baking with The Culinary [...]

Pumpkin walnut sponge cake

This is one of the other things I made for my recent tea party. For food intolerance readers, sorry this one breaks all the rules — it’s got sugar, eggs, butter and wheat flour! I was baking for the eating pleasure of others…
I used this basic recipe with some modifications.
115g butter
60g castor sugar [or to [...]

Improvised gluten-free muffins (basic recipe)

I remember the time when I was really scared to start gluten-free baking because it seemed so complicated, so many types of flour, so easy for things to go wrong, for the baking to fail. A couple of weeks ago, I baked some muffins (if you can call them that) without following any gluten-free recipe [...]

Weight-volume ratios in gluten-free baking

In my last posting giving a rice, tapioca and soy gluten-free flour mix, I provided the quantities in weight measures:
8oz/225g white rice flour
8oz/225g tapioca starch
8oz/225g defatted soy flour
These are also provided in the original recipe book,  Gluten-Free Baking with The Culinary Institute of America, in terms of volume measures:

1 1/2 cups white rice flour
1 3/4 [...]

The Muffin Method

Just came across a very detailed explanation of the muffin method with tips on how to do it properly. Much better than the sketchy descriptions I’ve written :).
Please have a look here at the ‘Pastry Methods & Techniques‘ blog.

Sorghum scones (gluten-free)

Happy Lunar New Year and wishing everyone good health (isn’t that the most important thing?) in the Year of the Ox ^_^!
Here is quick bread recipe from The Best-Ever Wheat and Gluten Free Baking Book but a change from my usual muffins.
Sorghum is grain commonly used in South Asian, where it is known as jowar [...]

Gluten-free muffins with bean, rice & tapioca flours

This recipe is from The Best-Ever Wheat and Gluten Free Baking Book and like the other recipes from this book I’ve used, it turned out excellently. The book credits the recipe to the Bob’s Red Mill website by Carol Fenster, of which this is an adaptation. It’s actually a recipe for Blueberry Muffins but I [...]

Gluten-free cornbread muffins

There is a wide variety of flours made from mazie. The Best-Ever Wheat and Gluten Free Baking Book lists the following types:
corn flour — used to make cereals, pastas, breads and tortillas
corn grits — coarsely ground from white or yellow corn
cornmeal — comes as both yellow and white meal, often used in Mexican dishes
cornstarch — [...]

Akan Datang (Coming Soon)…

To make up for my slowness in posting, here are some photos to whet your appetite for updates coming soon ^_^!