Hi - I replied from my mobile, but I don't see it here from my laptop. Bake for 30-35 minutes, or until firm and golden brown. I'll fix on recipe - thank you!
Thanks very much. You are my GF idol; your cream cheese dough has been a stunner in my house multiple times in a fruit galette. I wonder if you are willing to answer a question. I made your GF mix and the cantuccini logs did not hold their shape in the oven but rather spread out like a cookie. My one thought is the powdered milk in your GF mix since all the other flours/starches are quite standard. I bought a container labeled "instant milk" as that is the only thing they had in the store. I am starting to think that is not the same as powdered milk. Any thoughts?
I just made the batch twice to make sure everything was as it's supposed to be - once in smaller oven, once in larger home oven. I also double checked the ingredients against original, and everything is correct. Take a look at the photos I added above for clarification for everyone (I can't post photos in comments). The dough is very thick, and does spread a little bit when baking, but not like a standard cookie. Did you make sure the egg and sugar were whisked to the ribbon stage? I'm trying to think of other reasons this might not have worked. I'll also post the log before I baked it so you can compare to yours
Hmm - the milk powder would not be the culprit, but I was actually planning on making these today, so I’ll be able to give you a more detailed answer. The dough does spread, but the ones you see in the photo are from when I made them last over the holidays. Give me a couple of hours and I’ll get back to you on this (it’ll help everyone!)
Hi there! The link to your GF flour blend doesn’t seem to work. Where can I find it? 🙏
Hello - it was accidentally put in a different location, but it’s back - sorry about that!
Hello! Bake the logs for 30 - 35 minutes, or until firm and golden brown
CAn you tell us how long to cook the logs for please?
Hi - I replied from my mobile, but I don't see it here from my laptop. Bake for 30-35 minutes, or until firm and golden brown. I'll fix on recipe - thank you!
Thanks very much. You are my GF idol; your cream cheese dough has been a stunner in my house multiple times in a fruit galette. I wonder if you are willing to answer a question. I made your GF mix and the cantuccini logs did not hold their shape in the oven but rather spread out like a cookie. My one thought is the powdered milk in your GF mix since all the other flours/starches are quite standard. I bought a container labeled "instant milk" as that is the only thing they had in the store. I am starting to think that is not the same as powdered milk. Any thoughts?
I just made the batch twice to make sure everything was as it's supposed to be - once in smaller oven, once in larger home oven. I also double checked the ingredients against original, and everything is correct. Take a look at the photos I added above for clarification for everyone (I can't post photos in comments). The dough is very thick, and does spread a little bit when baking, but not like a standard cookie. Did you make sure the egg and sugar were whisked to the ribbon stage? I'm trying to think of other reasons this might not have worked. I'll also post the log before I baked it so you can compare to yours
Hmm - the milk powder would not be the culprit, but I was actually planning on making these today, so I’ll be able to give you a more detailed answer. The dough does spread, but the ones you see in the photo are from when I made them last over the holidays. Give me a couple of hours and I’ll get back to you on this (it’ll help everyone!)