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Gugelhopf Crown (B&P#32)
on Nov 2, 2009 in white bean flour gugelhopf pan almond meal crown gugelhopf gluten free A gugelhopf crown is a rich and moist holiday bread. Filled with raisins and almonds, it has a wonderful flavor and scent. Serve with your favorite coffee while you sit and enjoy the beauty of a fall morning. Recipe Protein Content: Original Cont...
Baking & Pastry Project Week 16 - Holiday Breads
on Oct 31, 2009 in gugelhopf pan mini panettone panettone wrapper gugelhopf gluten free A couple of rich breads are on the schedule this week: Italian Panettone and German Gugelhopf. Both are laden with fruit and the Panettone has the addition of candied orange and lemon peel. Schedule Saturday - Panettone Sunday - Gu...
Panettone (B&P#31)
on Oct 31, 2009 in golden raisins lemon peel raisins panettone panettone wrapper gluten free orange peel I have a love - hate relationship with yeast. There are days when it works wonderfully for me. When all my tricks to get it to perform with gluten free flours are spot on. Then there are days...where it doesn't matter what I do...it just s...
Chocolate Macarons with Godiva Buttercream Filling
on Oct 26, 2009 in almond meal Godiva Chocolate Liquor chocolate extract confectioner's sugar gluten free The October Daring Baker Challenge The 2009 October Daring Baker's challenge was brought to us by Ami S. She chose macarons from Claudia Fleming's The Last Course: The Desserts of Gramercy Tavern as the challenge recipe. You can visit Ami at her blo...
Multigrain Bread with Pate Fermentee (B&P30)
on Oct 16, 2009 in multigrain braid 9-grain ivory teff flour soaker gluten free What could be better than a hearty and delicious teff multigrain roll? My kids would say a 15 inch gluten free pepperoni pizza. Well...they've got me there. However, these are mighty tasty rolls with a lovely crisp crust. You will need to do a...
White Bean Lean Bread With Pate Fermentee (B&P29)
on Oct 14, 2009 in white bean flour vegan almond meal lean bread pate fermentee gluten free This is a soft and moist loaf. The interior has a lovely texture and tastes great. It hits divine status when toasted and topped with a dollop of apricot preserves. Traditionally, this type of boule is pressed down the center with a rolling pi...
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