Comments on: Lessons

By: Mary Frances

Mary Frances — Thu, 20 Nov 2008 01:52:12 +0000

@Tamara: when I make fried chicken I coat it in my all purpose flour mix to which I’ve added salt, pepper, and paprika. It fries us just like my Grandmother’s.

By: Tamara

Tamara — Tue, 11 Nov 2008 22:07:55 +0000

I need a fish, chicken (all purpose) g/f breading mix idea, all i have tried are awaful any ideas?

By: moe

moe — Tue, 11 Nov 2008 17:11:32 +0000

I am trying to go gluten free but everything is so expensive and I am on a budget. Does anyone know if you can take say Bobs Red Mill Brown Rice flour and put it into a food processor and grind it more to make it a superfine brown rice flour? I have a Annalise Roberts baking classics cookbook and it calls for superfine (Authentic) brown rice flour, which I would have to order online. So, I was just wondering if you can grind it down to make it a more flour texture.
Thanks for your help…….

By: Geri

Geri — Fri, 24 Oct 2008 16:08:22 +0000

For those of you trying desperately to use your hand mixer to make these delicious recipes (and the dough is creeping up), I have a suggestion. Do not use a hand mixer! I bought a stand mixer and I do not have this problem, plus it mixes a whole lot better and your breads come out higher and with better consistency. I bought a KitchenAid Artisan mixer and it was worth every dime I spent on it. If you are going to be baking gluten free throw the hand mixer away…you will become completely frustrated after your 4th or 5th loaf!

By: Mary Frances

Mary Frances — Sat, 27 Sep 2008 02:58:35 +0000

@Debbie: I don’t have such a post at this time, but Gluten Free Mommy does. I’d also recommend Carol Fenster’s book “Gluten Free 101″. It has some great information on gluten free flours.

By: Debbie

Debbie — Wed, 24 Sep 2008 18:23:34 +0000

Hi, do you have a discussion anywhere about the different gluten free flours and their qualities? Both my children are sensitive to wheat, but my son also needs to avoid corn and soy. I’ve tried a store-bought all-purpose flour but the results were awful.

On top of that, both are intolerant to yeast, which includes vinegar, and eggs need to be limited as well, so if you can recommend substitutes for those as well I’d be forever grateful! Thank you.

By: muriel

muriel — Mon, 19 May 2008 01:14:30 +0000

Hi to Renee and Mary Frances
In order to keep the dough from creeping up your beaters do not use them! Holding a spatula on top of the beaters to try to force the dough down into the bowl puts your mixer under stress and there is the possibility you could burn out the moter.
Instead, use dough hooks - the kind of accessory that most brands of mixers provide and recommend for bread dough.
If your mixer does not have dough hooks, then I recommend you stop the mixer, then scrape down the beaters. By stopping the moter you extend the life of your machine.

By: Mary Frances

Mary Frances — Sun, 27 Apr 2008 22:30:05 +0000

Hi Renee,
I usually place the business end of my rubber spoon/spatula against the top of the beaters. When the dough or batter works it’s way up that far, the spatula makes the dough clump together. Eventually the clump will get so large it will succumb to the force of gravity and fall back into the bowl.

You can also run the spatula down the stem of the beaters as they are spinning to push the batter back down.

By: Renee'

Renee' — Mon, 07 Apr 2008 16:21:56 +0000

How do you keep the g/f batter from creeping up your beaters when using the mixer? I was making a g/f d/f pound cake and kept having to stop and clean off the beaters frequently during the mixing process. How can I keep this from happening?