Author Topic: Question  (Read 1389 times)

sistabec

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Question
« on: November 20, 2011, 09:55:24 PM »
What would happen if we left out the the 4 tsp of vital wheat gluten in the Romano Bread recipe? Wondering if we could make it "gluten free"?
Can someone explain why some of us repel so long when the answer is right in front of us? Oh well, at least we finally get it!

umpa

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Re: Question
« Reply #1 on: November 21, 2011, 08:27:49 AM »
It would work.You would increase the baking powder and baking soda  by one teaspoon so its not so dense.Or try using  2 teaspoons vinegar to activate the baking soda to give it rise.Are you having any success selling it? :)

sistabec

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Re: Question
« Reply #2 on: November 30, 2011, 11:59:02 AM »
We did leave it out and was still good! I didn't change anything else. I might try the vinegar thing though. We are setting up a kitchen in our back yard and it has been a bitch! We finally got OK by the county and they classifying it as an RV. We bought an old concession trailer. The copunty wouldn't let us cook in the house because we have 3 cats. We are "Just Plain Good"LLC and our busiiness guide told us to stay off the web for now till all the kinks are worked out so we are doind everything by email. Hopefully by next week. I spoke to a diet group here called TOPPS about FTS. They all seemed very interested and they have the FTS address so if you have an influx of new women from NC it's my fault. Gotta run open a business account at the bank. LOVE YA'LL!
Can someone explain why some of us repel so long when the answer is right in front of us? Oh well, at least we finally get it!

sistabec

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Re: Question
« Reply #3 on: November 30, 2011, 12:52:21 PM »
Here's another question about the Romano bread. You said to increase the baking soda and baking powder by 1 tsp but it's not in the recipe at all to begin with. So shall I add those?
Can someone explain why some of us repel so long when the answer is right in front of us? Oh well, at least we finally get it!