baking question

[Guest guest]

I am trying to change over to all glass storage and baking dishes and such.

could I use a 9/13 baking pan for cookies? wondered if it would burn the bottom

faster? also for those that live near me if you have any glass jars you don't

want, I would love to take them off your hands food out of glass just tastes

better let alone better for you

Thanks for any help

Shalom

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[Guest guest]

Hi, Colleen! As you know, the purpose of kneading bread is to develop gluten.

Since gluten free obviously has none, kneading is not necessary, and can

actually make the bread too doughy and gloppy. I LOVE to knead bread by hand,

and tried and tried to develop a good gluten free loaf by doing so, but after

many failed attempt, realized that gluten free bread is better as a batter type

bread rather than one that can be kneaded. With minimal mixing, you can get a

great crumb. Too much, and you end up with a gloppy mess!

>

> Hi everyone,

>

> I was reading the post on gluten free baking.  The Focaccia recipe looks

wonderful!

>

> When kneading a gluten-free bread by hand, what is the difference in texture? 

Is it supposed to be wetter or dryer, more or less elastic to the touch than

gluten bread?  (Although you can technically use the VM for kneading, I really

like doing it by hand.  With gluten bread, I can feel when it's been kneaded

enough to rise but am not sure how to judge, say, the Focaccia recipe by touch.)

>

> Thanks!   Always enjoy reading the posts and the fabulous advice.  I am

adding a special Vitamix section to my cooking scrapbook, which will feature all

of the neat tips I've accrued from this list -- from recipes to cleaning the

machine.  :-)  You guys are so knowledgeable!

>

>

> Colleen

>