All of the recipes listed on our website: have been tested and re-tested to ensure they produce the best gluten-free foods possible using our T.G.I.G.F! Baking Mix and T.G.I.G.F! Bread Mix. There is no need for adjustments to our recipes, however, if you are using our T.G.I.G.F! mix to prepare your own recipes there are some tips and pointers below to help you attain the perfect results. As always, if you should have any questions concerning our mix, contact me at

1.  When using T.G.I.G.F! for our recipes, place a 1/4 cup size measuring cup directly in the bag and loosely fill the cup as many times as need for each recipe. Do not firmly pack.

2.  When converting a regular wheat flour recipe to a gluten-free T.G.I.G.F! recipe you may need to add an additional 1/4 cup of T.G.I.G.F! for every cup the recipe calls for.  Example: if the recipe calls for 1 cup of wheat flour you may need to add 1 1/4 cups of T.G.I.G.F! This is not always true for every recipe, so you may have to gauge the consistency of the dough or batter.

3.  Some bread machines have preset gluten-free cycles that are not compatible with our T.G.I.G.F! Baking and Bread Mix, but most do have the option of a homemade cycle that you can program yourself. The settings needed to achieve the best results are:

     Bread Size          2 pound

     Preheat               10 minutes

     Knead                 20 minutes

     Rise                    45 minutes - ONLY ONE RISE CYCLE

     Bake                   70 minutes

I recently tried the pre-programmed gluten-free cycle on my Zojirushi Bread Machine and it did really, really well. So there are some gluten-free cycles that may work.

4.  When using your own recipes, the salt and sugar may need to be decreased a little since there is a small amount of each in our T.G.I.G.F! mix.

5.  When using our mix to make cookies, brownies and other sweets, there is one word of warning: TRY NOT TO EAT ALL OF THE BATTER! Our T.G.I.G.F! mix makes the best batter, no bitterness just plain goodness. I know you shouldn't eat raw batter but sometimes you just can't help it!

6. Both our batter and baked goods freeze beautifully. I will make a double batch of cookies and shape the dough into balls, lay them on a cookie sheet, place in freezer, allow to freeze completely, then remove frozen cookie dough balls and place in freezer safe bag or container. When we get a cookie craving I just take out however many are needed, thaw for 15 minutes, bake and eat! If I am freezing my baked goods, I simply wrap them really well with plastic wrap and then place in a freezer safe container or bag. Whenever the baked goods are needed I unwrap and allow to thaw before serving.

7.  Our bread freezes beautifully as well. I will bake a loaf and cut it in half, store one half in the refrigerator to eat throughout the week and slice the other half, lay it in single layers separated by wax paper in a freezer safe bag and freeze. When I am ready for a slice I will take one out and allow it to thaw, microwave to thaw or toast. Slices will keep for at least a month in the freezer if they last that long.

8.  Gluten-free baking does best when all ingredients are room temperature.

T.g.i.g.f! baking tips