Comments on: Egg Series No. 1: How to Beat Egg Whites

By: loop

loop — Thu, 03 Dec 2009 15:55:29 +0000

Thank you! just what I need to read right now…

By: Daring Bakers 24th Challenge: Macarons « Bits ‘n Bites

Daring Bakers 24th Challenge: Macarons « Bits ‘n Bites — Tue, 27 Oct 2009 08:06:16 +0000

[...] macaroons: http://www.youtube.com/watch?v=t_RfiFoWZKQ&feature=related Beating egg whites: http://www.glutenfreecookingschool.com/archives/egg-series-no-1-how-to-b… Possibly related posts: (automatically generated)October 2009 Daring Bakers’ Challenge – [...]

By: Spoonbread Corn Muffins Inspired by Tayst in Nashville | Gluten Free [Cooking School]

Mon, 01 Dec 2008 04:28:42 +0000

[...] cream. Stir gradually into the cornmeal mixture. 5. Beat the three egg whites and cream of tartar until the egg whites form stiff peaks. Gently fold 1/4 of the egg whites into the cornmeal mixture, then fold in the remaining egg [...]

By: Mary Frances

Mary Frances — Wed, 28 May 2008 10:53:36 +0000

James, I imagine that it would. Please send us a picture if it does!

By: James

James — Wed, 28 May 2008 00:30:51 +0000

umm well
i wanna know if this makes ur hair stand up
in liberty spikes and what not
it said on the internet its the best way to go

By: Gluten Free [Cooking School] » Blog Archive » How to Bake a Gluten Free Angel Food Cake

Thu, 27 Mar 2008 23:29:24 +0000

[...] flour mix is already prepared. It can be intimidating to work with egg whites at first, so visit Gluten Free Cooking School’s archives on How to Beat Egg Whites for further instructions and pictures. An angel food cake is one of the sweetest sponge cakes for a [...]

By: Mary Frances

Mary Frances — Mon, 11 Feb 2008 02:44:33 +0000

Kelly.
The procedure is still the same, you’re just going to be beating for a LONG time. Be prepared for a good arm workout =)

By: Kelly

Kelly — Sat, 09 Feb 2008 23:20:30 +0000

How should these steps change if I should have just a plain whisk?
(not a mechanical one)

By: Lauren

Lauren — Sun, 19 Aug 2007 00:40:55 +0000

Mary Frances you are ingenious. What a great lesson to teach. I am going to pass your website on to all I know. I already knew all that you were talking about, but I sometimes forget that there are those out there, mainly my sisters (I love them dearly), who don’t. My family, and hubby, are trying to enter into the “frightening” world of gluten-free cooking. The more people to show them just how easy it is the better. A simple lesson like this can make a recipe, gluten-free or not, seem less daunting. Glad I found you, thanks to Natalie.