Cindy’s Baking Blend (Sugar, Dairy and Gluten Free)


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10 Responses

  1. Sharon says:

    Do you use this cup for cup in recipes to replace the flour?

  2. Cindy says:

    Hi Sharon!
    I’m still figuring out the exact ratio of it, but I think it’s more like 3/4 C. for 1 C. of regular flour. I’m still experimenting with it in several different kinds of recipes…I’m sure I will be posting more about it later.

  3. Brenda says:

    Cindy, should your baking blend be used in S or E recipes? or is it an FP?

  4. Cindy Mullett says:

    Hi Brenda! It is best to use it in an S setting because of the coconut, flax, and almond flours. ~Cindy

  5. Jenny says:

    Where do you buy gluccomannan?

  6. Kathy Martin says:

    Hi Cindy,
    Recently my hubby was put on a gluton free diet. I’ve been looking at cookbooks and someone told me about yours. From what I read your cookbook has lots of gluton free recipes, is that correct? Is this pie crust gluton free?


  7. Cindy Mullett says:

    Hi, Kathy! Yes, that’s right, the recipes are gluten free with the exception of a couple sour dough and sprouted wheat recipes (which is very low gluten, but not completely gluten free). And yes, this baking blend is gluten free. I wish you the nest to adjusting to gluten free cooking…the learning curve can be time consuming! Here’s a link where you can look at several sample recipes of what is in the cookbook:
    If there’s anything else I can be of help with, please let me know!

  8. Va says:

    I was wondering if you have a recipe to use this blend to make a pie crust. I may be missing it somewhere. I do have your cookbook and see the pie crust, but I was hoping to make a crust “s” compatible with this blend. Thank you so much!

  9. Cindy says:

    No, I don’t. I’m sorry!

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Duane and Cindy Mullett
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Penrose, NC 28766
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