Flours in the Alternative Cook?s Kitchen

December 7th, 2009 by Jean Duane


In gluten-free baking, one uses a combination of flours, and my favorite whole-grain flours to use are Sorghum flour, Brown Rice flour and Arrowroot. After two years of trial and errors, and striving to find the highest fiber, whole grain combination, this is my favorite trio. People in Brazil and Australia have written to me […]

Corn Substitutions in Bake Deliciously!

May 28th, 2009 by Jean Duane


A lot of the recipes in Bake Deliciously! Gluten and Dairy Free Cookbook call for cornstarch but through many tests, I have found that one starch works virtually the same as another in the recipes, so anytime cornstarch is called for, you could use tapioca flour, sweet rice flour, potato starch or arrowroot instead. I […]

Marshmallow Cream Filling

May 21st, 2009 by Jean Duane


Marshmallow cream is a lovely filling between layers of chocolate cake, but there is a trick to make it stay put. If you pile the marshmallow filling on the bottom layer, and then put the next layer on top, in about 15 minutes, all of the marshmallow filling will seep out and encase the bottom […]