There is a "part one" to this from the long long ago.
So after thinking, reading, and trying new things, figuring out short cuts, tricks or switches, I decided to "part two" the tips post. In no particular order...
Gluten Free and Healthified Tricks
Ideal (xylitol) can be substituted for sugar in almost any recipe with good results. See the website for more info. It helps control my candida actually. Plus its good for your teeth and (for those with constipation) it helps you "go".
Honey can successfully be used to make whipped cream. I just did it. As can agave nectar. Don't buy the crap that has corn syrup if you do not have to.
Oat flour (certified gluten free) hides well in most recipes. I have not gotten to where I prefer it. Also, it helps you "go", and lowers cholesterol. They say people who eat it regularly have a leaner body than those who do not.
Try cottage cheese or ricotta as an ice cream or cheesecake!
Fat content is not as bad as sugar or simple carb content. Simply to to limit over processed fats. Watch out for trans and saturated fats.
Baking Tips
Adding HOT water to recipes containing alkalized cocoa helps to activate the powdered chocolates flavors.
Room temperature ingredients make great cheesecakes! Also, try using you chopper/food processor instead of your mixer, as mixers are created to add air in. Refrigerate well, but after it cools down for a while in the oven. Never refrigerate a hot cheesecake. Never cook it until it "looks" done.
Try using higher grade flours, and "proper" flours when baking. Cake flours, pastry flours, etc. They are not all the same. They very in protein levels, which effects gluten production.
Grow your own yeast! Well, yeast stater for baking. Try.
To keep chocolate or other chips from falling in batter, coat them in flour before adding.
Did you know that roses, tulips, gardinas and daylilies are edible? You should look at all the edible flower options you have! and try out "sugared flowers" for decoration on cakes and baked goods!
Other Tips
Make sure your cooking (stove top) with the right temperatures, oils and pans. Know your oils "smoke point" and try to stay in that area! Also, I hear that the "hot pan, cold oil" chef mantra is actually NOT a myth. So try that out.
Store tomato sauce in glass containers if you can, the acidic nature of the tomato eats away at most plastic containers. Or try oiling it first, but not guaranteed to stop the staining.
Fresh herbs are fantastic. Fresh spices too. Try cooking with fresh when you can!
Melt Chocolate slowly, with liquids in at first melting. Adding water based or cold ingredients after can cause seizing.
Adding a bit of heavy whipping cream to hot chocolate makes it richer. Also try melting marshmallows in while its on the stove top also.
You can make butter with ultra pasteurized heavy cream. I've done it.
From my friend Luisa, use orange juice with jalapenos in your salsa for wonderful flavors!
Try adding lemoned butter to your steak after for "restaurant" like results.
I have quite a few more tips, but alas, I do not wish to make this longer than what people are willing to read. I'll do another later on.
