To minimize the mess and save time, if I know we like a certain recipe, I mix two batches of the flours at once. In the photo above, I have one batch of chocolate chip cookies started in the bowl and another in the container with the blue lid. I store the extra mixes in the refrigerator. Having the dry ingredients ready to go makes baking much easier the next time.
Another time saver is to freeze some of the cookie dough in little scoops all ready to bake. My only problem with this is that we eat them straight out of the freezer before I can bake them! I also keep gluten-free bread in the freezer and just toast a few pieces at a time as we need them.
Thanks to The Healthy Gluten-Free Life for the above tips, and for the amazing chocolate chip cookie recipe! Do you have any gluten-free baking tips to share? Linked to Kitchen Tip Tuesday.
Try quadrupling just the dry ingredients and placing into zip-lock bags, label including the date. I do this with pancakes and a basic baking recipe. Freezes fine 3-4 months
ReplyDeleteAh yes, I should do four at once instead of two!
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