Thanks for your feedback

...if you do not want crusty, try baking this bread in a bread machine 👍

...sorry....no payment here by any brand....this episode is solely intended to help people make decisions when it comes to olive oil....it is not intended to promote any brand nor any country....there are many good brands and many good countries that make them 👍👍👍

Thanks for writing in

The no-bake will keep in the fridge for a week and the baked version can be kept in the fridge as well, in a sealed plastic bag, for a week (if you vacuum seal them, they will keep longer)

so happy to hear this and thanks for sharing your tip with us :)

So happy to hear you are enjoying this gluten free bread and thanks for such great feedback.....yes, you can put it in the fridge and bake the next morning - just take it out 2 hours before baking to come to room temp, before baking :)

thanks for your feed back :)

@CookingwiththeCoias I just got done hacking thru a salami that I just pulled from my aging/drying cabinet. My favorite knife was cutting exactly the same way. I realized I had not had the knife on a stone for over a year. It has rather softer steel being a basic production knife from Victorino (stamped blade). It needs a stone every 4-6 months and a light hone steel before each days use for optimal performance sometime a few times same day if processing lots. 8 had gone a couple yrs without sharpening. I saw you cutting and thought dang that is exactly what I had been doing for the better part of a year. Once, I addressed the edge back to shaving and nail catching level of sharpness....oh my, was it a pleasure to slice meat again. I had slowly gotten used to hacking with a dull knjfe. Nkw I am backnto one draw slice will got thru a large rib roast clean and little force. Before, it would have been 5-6 sawing strokes under heavy force. Trimming and deboning is so easy as just light strokes give very precise cuts. Kicking myself for ever allowing myself to hack at meat for so long with a dull knife.

its hard to know who uses cryolite and who doesn't and how much is used....however, if you buy organic, you are assured of no cryolite - having said that, our family has used California grapes for wine making for over 70 years now, and thus, are not concerned over this :)

Sounds good 👍👍

Yes, but keep it in the fridge, then the next day, take it out of the fridge 2 hours before bake time 👍👍

Thanks for sharing your tips with us

Ideally, anywhere from 34 to 39 degrees F 👍👍

Thanks for your kind words and for such great feedback and yes, you are 100% correct 👍👍 😊😊

Thanks for sharing your feedback with us 👍

So glad you enjoyed this recipe and even happier that you are going to try it 😊😊

Yes, it's very strong close to 50%

So happy to hear this 😊😊😊

Thanks for your feedback

Happy to hear this 😊😊

.... sorry....it's only for personal use but thanks for thinking of me 👍 🍷

Best is anywhere from 34 to 39 degrees F - so on average, 39 degrees F would be fine

@CookingwiththeCoias thanks a lot, this was a really great video. Will give this a try

So happy to hear this and glad you made this gluten free bread....as for the broiling, perhaps lower the bread a bit or just reduce the broil time for best results, as every oven differs somewhat - so glad it was a big success 😊😊 👍👍

Thanks for such great feedback 🙂

I am honored with such great feedback and so happy you are enjoying the channel ☺️ 👍

So glad you enjoyed this episode and thanks for such great feedback 👍👍

Thanks for writing in and sharing your feedback

Thanks for sharing your tips with us 👍👍

You're going to love these and just using only salt is ideal 👍👍

Hope you give this a try....so good!!

You are going to absolutely love these arancini and here's my meatball episode 😊kzbin.info/www/bejne/ZnubZqKGZ8prebssi=IAJw-3NOZDM4djqG

Yes , there is gluten free diastatic malt powder available, just may be harder to find... otherwise, if you want, you can cut down and only use half the amount of diastatic malt powder which is still better than not using any at all 👍👍

I do not order my grapes....the place I go to brings in tons of grapes each year so there is always plenty - you could of course, always call ahead and have some put aside for you 👍 🍇🍷

@@CookingwiththeCoias how much do they charge per pound if you do order?

So happy to hear this 👍👍

... perhaps there is an alternative out there that you can try with hopefully same results...if you find one, let me know 👍👍

Thanks for sharing your tips with us 👍

Yes, this particular flour contains gluten free wheat starch.....it's gluten free, but it's still wheat starch so perhaps this version would be much better for you kzbin.info/www/bejne/eKvZdn-Xbp1gibMsi=8rs_4QID_G7MHGck

I’m very happy to hear you enjoyed this episode ☺️

So happy to hear you enjoyed it 👍👍

Glad you liked it!! 😀😀

So glad you enjoyed this wine making episode and that I was able to help....making wine is a great hobby 😊 🍷

Merry Christmas to you as well and all the absolute BEST for a fantastic New Year 🎊🎊