The original recipe said to add extra marg, or flour if it was too dry or wet. The problem with Simple baking mix is it contains sugar.
Ours turned out fine with reduced flour and I have just eaten the last one. I have brown sugar shortbread now in the fridge to go into the oven soon. This isn't a recipe you roll out though.
Please rate the recipe. I won't be offended.
I met the person who is doing the recipe part of the website yesterday and we discussed the issues you found Viv so they should be sorted some time soonish.

Yay.. I have internet again.
Yes it will all be fixed, could be soonish depending on your definition

Recipes is nowhere near finished but its usable, and its good to have feedback.

Aleisha

Soonish = sometime in the next year!

OMG - the shortbread is such a hit with MIss Katelyn! She had two pieces and has just stolen a third piece off the cooling rack in the kitchen LOL. Will rate it after it cools and we will see if she likes it tomorrow as well .

Dairy Free 'ice cream'!

Just thought I would share this idea that my mum told me about and I finally tried it tonight and my DD just loved it. We have given her the occassional soy icecream but it is so full of sugar and other stuff that we wanted to try and limit her intake of that this idea is so much better and healthier.

Peel a banana and wrap in gladwrap, put in the freezer until frozen then remove and defrost a little bit so that you can chop the banana into pieces and blend. It sounds a bit odd but strangely even goes creamy. Definitely worth a shot for those with dairy allergies!

We did that with a tin of pears . Looks and tastes great doesn't it? Didn't think to use banana. I think you can just freeze in the skin without peeling it as well.

I have also made choc shortbread by adding some cocoa to the mix, smelled divine and is being eaten at a fast pace.

Glad the shortbread is going down well. Here are a couple more or my creations. Actually I truly did create these and they are so simple. Don't be fooled by the names. They are either dairy free or should adapt very easily.

Jelly Ice-cream

Creamy Apricot Chicken

It has been great to see the shortbread has been rated twice. However, I don't see any new recipes there that I haven't added. I wonder if anyone has something they want to make but don't have a recipe for it? - like the gluten free shortbread. Please place your requests here and hopefully someone will be able to help by posting it in our recipe section.

Update on this area:
Recipes can be added by any member of Crying Over Spilt Milk and membership is quick and easy
Recipes can be rated
Comments appear to be functionable but we need someone to try them out
Search is working but we haven't added the function where you can search within gluten free recipes etc yet
The problems highlighted are in the process of being sorted

We have another project in mind that seems more exciting so the recipe area will be modified more later when there are more recipes and it is more neccessary.

French Bread - Gluten free. Tried and tested, and very yummy.

Hot Cross Buns - gluten free.

Hi Roz,

I am doing a bit of a baking binge again and looking through the recipe secion - it still kicks you back to the first page of recipes when you view and then go back from a recipe on page 2 etc.

Also, looking for a dairy, soy, gluten free choc chip biscuit recipe. My friend made some the other day and Katey ate 3 of them! Any ideas anyone? I think she used the simple baking mix, Pam's choc chips, olivani and rice milk. Must of added in some sugar too? Might just have a crack at making some myself.

A tip for the shortbread - roll into a cylinder shape, wrap in gladwrap and pop into the fridge for about 30 minutes, then remove gladwrap and slice pieces off the roll for cooking.

Viv- you still looking for a recipe for choc chips? I have one that would suit. Yummy!

Anyhow

yeast free hi-fibre bread

Bread keeps in airtight container in fridge for about 4 days. I freeze ours but we usually use it up in that time anyhow.

Play with cooking times. my first 3 loaves were perfect but the tops have been a bit crumbly since. I think I may shorten cooking time.

Even though a long list, it takes about 10 minutes to prepare and then in oven. We really like it.

2/3 cup of following: potato flour, cornflour, white rice flour, soy flour.

1/3 cup of gluten free substitute (or xanthan or guar gum 2-3t),
1.5T baking powder
1/2t salt

1/3 cup polenta but I have also used fine cornmeal
2T linseeds (flax seeds)
2T coarsely ground sunflower seeds
2T sesame seeds

1 egg and 1 egg white
1/3 cup olive oil
2 c water

prepare loaf tin. I just use non stick spray without any worries

Sift flours, gf substitute (or gums), baking powder, salt into large bowl. Stir in polenta, and all seeds and make well in centre

Whisk together egg, egg white and oil. Gradually add with water to dry ingredients to make soft batter. Put in loaf tin and bake at 180 C or 350F for 55-60 minutes or until risen, golden and cooked when tested with skewer (which may be slightly sticky).

Set aside to cool in pan for 30 minutes then transfer to wire rack to cool completely.

Hi Rachel
When you have time, can you add the recipe to our recipe section:
http://reflux.cryingoverspiltmilk.co.nz/recipes
That way others can rate it and add comments.
Thanks Viv for the comments. We still have it on the to do list but this is beyond my capability and the other website manager has been a bit busy. We will get there.

Dairy free, gluten free pizza with picture
http://reflux.cryingoverspiltmilk.co.nz/recipes/index.php?view=54

Hi,
Just a quick question. I am new to label reading. Our Olivani seems to contain soy and so does our Bakel's gluten free flour! Ugh, everything seems to contain soy.
Is it just traces? Some of the soy free recipes contained either ingredient. Thanks!

Sorry, have just read first part of thread and the comment re: Olivani so have it figured out!

What did you figure out? Olivani contains soy oil as do all margerines I think at the moment. Soy oil is not generally a problem for those allergic to soy as it contains no protein. My Gem was one of the 5% it is a problem for.