I am so glad you want to connect. I am happy to help you, so please feel free to reach out with any questions you may have about living gluten free. I look forward to chatting soon.
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Jackie Mitchell
How much does 1 cup weight please ?
Sandi Gaertner
Hi Jackie, it totally depends on what ingredient you want to weigh. Liquids and dry ingredients weigh very differently. Which recipe? There are tons of great free conversion measurement websites.
Marie
Do you have any sugar gluten and dairy free recipes for desserts? Using sweeteners like monk fruit or maple syrup??
Sandi Gaertner
Hi Marie, I am really sorry I don't have any monk fruit sweetened recipes. I do have several with coconut sugar, but that may not be what you can have.
Julie McCool
Hi Sandi!
I made the GF Lemon Bundt Cake for the first time today. My cake was very dense and doughy. I had to cook it at least an hour and toward the end I turned up the heat 10 degrees. I used Bob's Red Mill Super-Fine natural Almond Flour and Bob's Red Mill GF 1 to 1 Baking Flour. It does have Xanthan Gum. My oven is a convection oven. Could it be the problem? I used a stand mixer. Is the batter fragile? Could it be over worked? This was a very tasty cake and I plan to try it again. But it did not look like the texture shown in the picture. Any suggestions would be appreciated.
Sandi Gaertner
Hi Julie, I am happy to troubleshoot. You used a great flour blend and it does have xanthan gum. What liquid did you use? I rarely use a standing mixer for my gluten free baked goods because the batter overmixes very easily. The air bubbles from just barely mixing the batter will help make this fluffier. A convection oven shouldn't matter.