Date: |
Thu, 28 Nov 1996 13:26:43 -0800 |
Subject: |
|
From: |
|
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
Hi Holiday bakers:
Yesterday I baked 4 different batches of cookies, 3 of which were
new recipes. I used 1+1/2 c. white rice flour + 1/2 c. sweet rice flour,
as I previously suggested, and 3 batches (ginger snaps, chocolate ship, and
applesauce) came out perfectly, but one did not. The one that didn't
relied on oil as the fat. Once before, I made a batch that did not come
out, and I just remembered that it too required oil. The rice/oil
combination came out so firm, that had I baked it in the shape of a block,
it could have been a brick. It seems that my substitute works best with
butter, margarine, or shortening. Anyone else have this experience? Hope
everyone is enjoying a gf Thanksgiving. Ellen in Oregon
|
|
|