I modified a Paleo quick bread recipe so I could make it without any flour - coconut, nut, or other alternative. It is really good but super moist. Grilling it
I make it like this 3/4 cup milk, 1/4 margarine, 3/4 flour, 25 ounce yeast, 1/4 white sugar, 1/4 water, one egg. I leave it for thirty minutes, and it hardly r
Are there shops that use Bisquick as a standard in their products that use flour mix? I just noticed that Bisquick is a fragrant flour and seems of good qualit
I've developed a sort of recipe for flourless low-cal cookies which, so far, actually works pretty well, resulting in a soft scone-type confection, but I'm havi
I am baking a 16 egg casserole that will be used for breakfast burritos and so I want the egg mixture to be cooked uniformly through. Once the breakfast burrito
What are some things to look out for when looking to purchase silicone utensil sets?
This is a follow-up to my first question about this bundt cake recipe. I baked that bundt cake again with some changes from a blog post that @Stephie's answer
So I have a cat-shaped plastic container that I'd love to use as a baking mold. I know I can't put plastic in the oven so i'm asking if there's an easy way to
I've been just starting to get into baking. I made my own starter and I've been following the tartine bread recipe to reasonable success. The problem I continua
I want to enjoy peanuts' protein without as many calories, so I want to separate some oil from peanuts with simple home equipment. Is this possible? How much o
I am looking at these two recipes for making Irish soda bread: http://allrecipes.com/recipe/213830/brennans-irish-soda-bread http://allrecipes.com/recipe/51447
I wonder if there are some general rules for primary food groups (meat, veggies) that a cook can use to increase/decrease the amount of oil, w
Recipe used: 75g flour 1/2 tsp baking powder 80g sugar + 15g sugar (for the meringue) 2 eggs (60g each) 35g oil 60g water Instructions: Place all ingredients
I've been trying to make croissants at home. Many recipes I've read specify "European style" butter, with a higher fat content. However, finding this kind of bu
I have just made a cheesecake, (not my first), but will admit that for me it is a bit of a guessing game to know when it is perfectly done.
Sometimes I wish to bake a cake, but the country where I am in doesn't have baking soda. I have tried using actual soda, but this has limited success and the ca
When should flavorings to brown sugar-caramel be added: during caramelization of after? I make caramel regularly for inclusion in coffee based drinks. The cara
I have just made my first ever fruit cake. I used the BBC light fruit wedding cake for a 6" tin. I used the cake o later to increase the cake to a 12" one. The
My mother uses (and my grandmothers used to use) sour milk in the baking of homemade bread. This was generally whole raw milk that had soured. I'm not so luc
I am aware of the bakers percentage used in bread, and I have used it successfully. I am baking cookies at home as a hobby. I have collected few recipes from b