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What would we want in a GF baking bootcamp?

 
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cruelshoes



Joined: 23 Sep 2005
Posts: 3561
Location: Washington State

PostPosted: Sat Apr 07, 2007 9:29 am    Post subject: What would we want in a GF baking bootcamp? Reply with quote

OK - I am officially getting the ball rolling. That would we want in a GF baking bootcamp? In keeping with the spirit of the original GF diet bootcamp, I think it should be easy to digest for a new baker. Here are some ideas I had, feel free to add yours.

Xanthan/guar gum - what they are and why you need them

Common baking problems (falling bread, spreading cookies) - what causes them and how to correct them

Different flours on their properties as well as substitutions - this could be links, as there is already volumes of information available out there

Different names for the same thing (a big source of confution for me when I first got started)

Popular flour mixes - and why you need to use a flour mix in the first place

Kitchen organization ideas to keep the "tower of flours" from becoming too overwhelming

Storage - which can sit on the shelf, and which need to be refrigerated

OK - what do you guys think??? I know you have more ideas.
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-Colleen

Where are we going, and what am I doing in this handcart?
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ostrich



Joined: 30 Mar 2006
Posts: 5114
Location: Nebraska

PostPosted: Sat Apr 07, 2007 11:45 am    Post subject: Reply with quote

How to convince one of you GF Baking Gods to grace my kitchen with your presence. Laughing
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aklap



Joined: 02 Oct 2004
Posts: 10974
Location: WI, USA

PostPosted: Sat Apr 07, 2007 1:14 pm    Post subject: Reply with quote

Just wanted to link our previous discussion about this:

http://www.celiacforums.com/viewtopic.php?t=3431

In there I have gathered some links to stuff.

Os - maybe some Omaha Steaks might help in the convincing Wink heheheheeee

Thanks Colleen!
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa
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aklap



Joined: 02 Oct 2004
Posts: 10974
Location: WI, USA

PostPosted: Sat Apr 07, 2007 1:26 pm    Post subject: Reply with quote

I'm thinking we could have individual threads for some of these topics. It'd be an easy way to organize the various topics. We'd then link them into main GFBBC Thread.

GFBBC - GF Flours and their Properties (included here could be all the various mixes and blends that people use).

GFBBC - Tips on Converting NGF Recipes

GFBBC - GF Baking 911:Troubleshooting common problems
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa
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