Paola A Miget

I was inspired to try to make Gluten Free Cinnamon Bread because several of you had talked about making a King Cake in my Stay Gluten Free Community I was really happy with the way this Gluten Free Cinnamon Bread turned out. The flavor is amazing and I really give all the credit to using my SGF signature bread flour. I hope you love this Gluten Free Cinnamon Bread as much as we did.

I created this gluten free crepes recipe to go into my cookbook, but with word count limits, it was removed and instead, I was able to added it the pre-order incentive. and I haven’t been able to replicate it because it involves store bought cookies that are not gluten free. This is why for my little weekend experiment I chose to recipe test with spongecake. So stay tuned, try these gluten free crepes with strawberries and cream and please let me know in the comments below or in my Stay Gluten Free Community on Facebook (it’s FREE to join, click here) how you like them.

I’ve been wanting to make Lemon Poppy Seed muffins for a couple of weeks now. and now I wanted to try lemon poppy seed muffins. These lemon poppy seed muffins turned out great! I’ve also taken some time to try my cookbook recipes with some other blends and it just doesn’t compare.

If your “all-purpose” gluten free flour blend does not have a gum in it already, you should add it, and in general you should add 1/4 tsp per 1 cup of gluten free flour. Since my mission is to deliver gluten free food and baked goods that mimic the foods we missed most, I have to advocate for the use of what I have found that works best, even if what it is There are other things you can use such as chia seeds, flax seeds and milk powder but for the sake of saving time I wanted to include the most common things you will find when you’re shopping and in most recipes. If you have a something you use in place of the gums or have a certain amount you have found works best for you in any particular baked good I’d love for you to share it in the comments below.