Tip of the Day!

Here's today's tip:
When mixing gluten free goodies, mix the wet ingredients first, then evenly sprinkle the dry ingredients over the top. Mix until just combined. We do this instead of the traditional 'mix the wet in one bowl, mix the dry in another, and then gradually mix the two together' because in the traditional recipes, we are using flours with gluten. Mixing in this way releases the gluten and makes it harder to over mix the recipe. When we are baking gluten free goods, there is no gluten to be released when mixing, making all the extra mixing a recipe for hard, dense, crumbly baked goods. Using the first method mentioned, we avoid over mixing and create lighter, less crumbly baked goods. Obviously, if a gluten free recipe calls for mixing the traditional way we should do it, but if you are converting a conventional recipe, try the new way - you'll be pleasantly surprised at how well it works (plus it saves you an extra bowl to clean)!
Enjoy!
Meghann

Tip of The Day!

~Yes, You Can So Make These!~

Here's a quick tip to help your baking go that much easier. When you are baking, have all your ingredients at room temperature - butter/oils, eggs/substitues, everything (unless otherwise stated in the recipe). That way, when you mix, and bake, it all starts at the proper temperature and is able to rise and bake evenly, producing moist, springy, delicious baked goods every time.
Happy baking!
Meghann

Tip of the Day!

Here is a little tip for those of you who love to roast turkeys, chickens, or any kind of roast: When the meat comes out of the oven, let it sit for 20-30 minutes to let the roast 'rest'. This will allow the meat to absorb all of those wonderful juices inside it and keep those precious juices from running all over the cutting board, making a nasty mess, and making your meat dry. Steaks and chops would be the obvious exception, as they would be cold after 20 minutes, but try letting them rest for even 10 minutes and you'll be amazed at how juicy they can be.
Enjoy!
Meghann