NSV Baking Business Back up and Running
(deactivated member)
on 9/20/12 3:30 pm - Straford, Canada
on 9/20/12 3:30 pm - Straford, Canada
what would you try? I do not know if the sugar can be substituted. I guess you could try an artificial sweetener or about 1 cup of brown sugar? I would have to try it, then modify if it fails, cause I know the white sugar works. I have gotten pretty good at substituting gluten free flours for gluten ones but the sugars, not so much. Same with eggs, I have been asked for vegan versions and I have not figured out vegan substiutions at all.
I have a few good recipes that use honey, molasses and/or brown sugar but they are not gluten free. Once the recipe is gluten free I have found them so fickle I hesitate to adjust it. And as I check my gluten free recipes (most in cookbooks I own or ones I have made into gf) they all, and I mean all ask for about a cup to a cup and a half of white sugar. I'm wondering how 3/4 cup brown sugar and 1/2 cup unsweetened apple sauce would work? I would try it, and if its results don't cook well, they stay kinda wet I would increase the brown sugar, reducing the apple sauce, if too dry, reduce the brown sugar and increase apple sauce.
I have a few good recipes that use honey, molasses and/or brown sugar but they are not gluten free. Once the recipe is gluten free I have found them so fickle I hesitate to adjust it. And as I check my gluten free recipes (most in cookbooks I own or ones I have made into gf) they all, and I mean all ask for about a cup to a cup and a half of white sugar. I'm wondering how 3/4 cup brown sugar and 1/2 cup unsweetened apple sauce would work? I would try it, and if its results don't cook well, they stay kinda wet I would increase the brown sugar, reducing the apple sauce, if too dry, reduce the brown sugar and increase apple sauce.
I too am interested in gluten-free recipes, as my mother has Celiac's. Perhaps start a thread on the recipe forum for gluten-free??
Karen
Ontario Recipes Forum - http://www.obesityhelp.com/group/ontario_recipes/ 
(deactivated member)
on 9/20/12 3:10 am - Straford, Canada
on 9/20/12 3:10 am - Straford, Canada
great idea Karen, will do that this weekend. I have about a dozen tried and true recipes for gf that has been hard to find, can't tell you how many hockey pucks I have turned out (and I am a good baker) over the years. Gluten does have a magical property of fluffing up baked goods, no question. Thanks, and sorry again Heidi for posting about gf after your post on such great news! me bad!
On September 19, 2012 at 9:28 PM Pacific Time, Heidi S. wrote:
I was giving second thoughts to starting my home baking business abck up until yesterday when a good customer called to see if I was back baking again. She wanted 4 dozen homemade peanut butter cups for her bosses birthday for Friday morning, I really thought about it while we were on the phone and I gave in. That's all it took and word got out I got so many orders yesterday. Been baking up a storm all day and for the rest of the week. I'm just so proud that I can handle all the baking without sampling it.... even the new items people requested. I ust had to share how proud I am for not licking my fingers lollol. Good for you!
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