Gluten Free Recipes

To the person who asked if I use the same amount of agar when I sub it for gelatin in the Four Flour Bean Bread: Yes, I do. I buy the small package of agar flakes that Eden foods puts out and throw in the whole thing when I mix up a Large batch of bread mix. They dissolve okay, even though they are flakes and not powder. I, too, use vinegar as a dough conditioner, and it seems to work fine. Something I discovered using Spectrum's shortening: Be careful not to over mix any dough using it, as it greases easily, more so than regular shortening. I suspect that the palm oil must have a lower melting point than regular shortening. You would probably have to chill it very well, if you were going to make pie crusts with it, though I must confess I have yet to tackle a GF pie crust, so I can't say for sure. Yours, Kathy