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You are here: Home / Healthy Eating / Gluten-Free Baking

Gluten-Free Baking

September 18, 2008 by Jessica 2 Comments

I took another great cooking class last night with Monica Corrado of Simply Being Well: Cooking for Well Being. This one was on gluten-free muffins and quick breads, which were delicious!

We did a touch test to feel the difference between three types of rice flours: Bob’s Red Mill and Arrowhead Mills, which were very grainy, and Authentic Foods, which was super silky. We are going to look into their growing practices as they are not organic — want to make sure they’re no-GMO and at least sustainable practices.

I had no idea that shaking/fluffing your flours could make such a difference with texture! Monica’s mixture, adapted from Analise Roberts’ Gluten-Free Baking Classics, is 6 parts rice flour, two parts potato starch and one part tapioca flour Make a big batch and have it on hand so you can bake on demand!

Take Monica’s classes for fun, education and yummy treats!

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Filed Under: Healthy Eating Tagged With: food, gluten-free

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Comments

  1. . says

    March 29, 2010 at 9:37 am

    nice to see u again….keep it uplists of healthcare

  2. jyoti says

    April 10, 2010 at 6:21 am

    Looking forward for more such stuff. Loved your style of providing the information and the nature of the content.

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Welcome to Crunchy-Chewy Mama, where the wilderness meets the sidewalk. Around here, I do my best to live as healthfully as possible. But compromises abound.

I also publish the resource blog Mindful Healthy Life of Metro DC. To learn about my writing and appearances and for details about the writing, editing and consulting services I offer, visit JessicaClaireHaney.com.

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