Knowledge Base > Fran Costigan - Bite-Sized Desserts with Big Appeal

Bite-Sized Desserts with Big Appeal

Fran Costigan - Bite-Sized Desserts with Big Appeal

This event was on Tuesday, February 13, 2024 at 1:00 pm Pacific, 4:00 pm Eastern

Indulge your senses in a delightful experience as the renowned pastry chef Fran Costigan takes center stage at her 8th Annual Essential Vegan Desserts Valentine’s Day Live Event.

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For glutenfree baking, what is best flour substitute for cakes instead of wheat?

— Kristin T. Østrem


Definitely, yeah, gluten-free flour mixes. There are so many of them out there. We have one in the course. There are many and I have a real problem with recipes that say use for example, 50% whole wheat pastry flour, 50% AP flour or one cup of gluten-free flour. It if only it were that simple. The best gluten free flour mix I have used to date is Bob's Red Mill one-to-one all purpose baking flour. It, it's got a blue label, I find it's flawless and it is complete. So it contains a little bit of xantham gum. If your mix doesn't include xantham or gorg gum, you're gonna have to add some. We have a formula in the course. It's not in my head in this moment. I did buy two other mixes, I think. Um, one is King Arthur. King Arthur, I forgot what the other one is and I'm gonna try. But I'm really happy with the Bobs and I do wanna say many of you I'm sure have used Bob's Red Mill products. There are many and they are excellent products. I had the opportunity to meet the man himself several times and he was a poster boy for healthy living and a lovely man who gave his company when he retired to his employees and Bob passed away. He died just a few days ago at the age of 84. And I am confident that his employees who have been running the company will keep it in good stead and there will be, you know, it's just, it's a wonderful company and he was a wonderful man.
Fran Costigan

Fran Costigan

Director of Vegan Pastry