Also, all of your baking pans will be cross contaminated with the wheat/gluten residue. It is always best to check with the person that you are baking for about how sensitive that they are to cross contamination.
Putting a GF cake layer on top of a gluten layer will not work for most of us. There again it is better to check with the person that you are baking for. We all have different levels of sensitivity.
As far as the Betty Crocker cake mixes go I have heard that they taste fine. My dil sometimes uses them, she and my grandson are also GF. I bake everything from scratch. Most people cannot tell the difference in my baked goods from baked goods with wheat flour. Good luck with your GF baking & I would be interested to know how your experience turns out.
You are absolutely right for the majority of gluten intolerant people!! My friend that I am baking for has allergy symptoms to gluten....stuffy nose, sinus congestion, etc. It took 10 years for doctor's to figure this out! She doesn't have Celiac's.
She will indulge in a few slices of regular pizza or have cake here and there, but she always "pays" for it later with the allergy like effects. Gluten isn't life or death for her, thank goodness!
I'm glad you think the BC GF mix is okay taste wise.
I am not sure if I mentioned that I sub in coconut oil for the crisco in my icings. But there again I am not selling them and only making them for my family. The coconut oil is about $10.00 & you get maybe 2 cups.
oh, I am sure that they are going to be thrilled with it. We that are GF have a different "taste" than people do that eat wheat. Most of us cannot stand the taste of wheat anymore. Plus we have forgotten how the texture is etc. Some of do have a heightened sense of taste though because wheat will actually mask your taste buds, ofr those of us that have issues with it. Some of us get a pervasive metallic taste that never goes away. When my grandson went GF we just laughed because he kept going on and on about how good his GF food tasted.
If anyone else bakes GF you can always google "gluten free chocolate cake" or whatever type cake you need and get lots of responses. There are also some professional type bakers that have GF food blogs.
And all the celiac forums have recipe sections.
As an experienced baker any of you will be fine with the recipes. Just read the recipe like you would a regular recipe and look for one that is high in sugar, eggs, butter or oil & it will be perfect. Also good is any cake that has added ingredients like carrot cake etc.
I have printed out Melissa's Sugar cookie on here & see if I can convert it to GF. If I can quit shopping long enough to get to baking...
I love using 1/3 cup of applesauce in place of 1/3 cup of oil in my regular baking. How would I convert one stick of butter to applesauce instead? I'm using the BC GF yellow cake mix.
Or are you saying add some amount of applesauce in addition to (not replace) the fat in the recipe?
If someone was dairy free & you could not use the butter, I might use half coconut oil and half applesauce.
Some of your recipes are easier to convert like banana bread and apple cake etc. You can even adapt a banana bread recipe & use applesauce instead of bananas. (I work with a lot of people that have additional allergies). For a person that cannot have sugar I converted a banana bread recipe and used chopped dates cooked to be mushy with some applesauce, while still using the mashed bananas - it got rave reviews.
hope this helps
Buy the ingredients. Pay the price. You will have repeat customers for sure. The most expensive item is the xanthan gum but it lasts.
Instead of purchasing individual GF flours plus xanthan gum to make a GF blend, purchase any commercial blend that includes xanthan gum.
Re-emphasizing the point: be very aware of cross-contamination issues when you are baking. Levels of sensitivies is a point for gluten intolerances and sensitivies> When you are allergies or coeliac, a minimal amount will cause a reaction. Glutened is glutened ..
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