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View Diary: Jingo Unchained: Street Prophets Open Thread (53 comments)

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  •  When it comes to baking (1+ / 0-)
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    Marko the Werelynx

    I used to follow a recipe, because there is a chemistry to the  leavening process. But now that I am doing gluten free baking I've started to treat recipes as guides too. For one thing, I sometimes look at a gluten free recipes that don't make sense. For example, I saw a GF brownie recipe that had no leavening agent in in it at all. I didn't think that made any sense so I added some baking soda and a bit of buttermilk to get things going. My version turns out great, I've never tried the original version. The ingredients are too expensive to waste on a bad recipe.

    There are more things in heaven and earth, Horatio, Than are dreamt of in your philosophy.--Shakespeare's Hamlet, Act I, scene 5

    by Ooooh on Sat Jan 25, 2014 at 01:44:17 PM PST

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    •  Some things rise without leavening (1+ / 0-)
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      Ooooh

      like dishes with a lot of egg. I think a brownie recipe with that much egg would be a chocolate omelet.

      I usually make dumplings for soups without a leavening agent.

      For a few years my brother-in-law was dating a woman who had a gluten-free diet and whenever they came over for dinner I'd cook something special. I'd spend hours in the grocery store reading the labels. I think we had one brand, only available at one or two of the bigger stores, of soy sauce that didn't contain wheat.

      You were rather bold to add things to a recipe you'd never tried before-- I'd probably have taken the cautious route and kept looking for a brownie recipe with some leavening powder in it; figuring it was a mislabeled pudding recipe... heh. I'd be real tempted to try the original though. Too bad gluten-free flours are so expensive. I have done similar things like deciding that some authors of cookbooks are just anal-retentive freaks and they make things overly complicated for themselves. I've been known to eliminate a few steps in recipes. There's only so many pots and pans I'm willing to drag out for one meal.

      Yeah, like you, I tend to rely more on recipes when I'm baking; especially when baking cakes.

      •  I don't use gluten free flours (1+ / 0-)
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        Marko the Werelynx

        All my gluten free baking is done using nut butters as the base for the recipe, of course that makes them even more expensive than recipes using gluten free flours, but at least the finished product has some solid nutrition in it. I gain weight so easily I just can't afford to eat a lot of starches and empty calories, so nut butters make a baked product that is significantly lower in carbs, and loaded with good fats and proteins.

        These recipes are more forgiving, I think, and the finished product is actually more satisfying and filling than baked goods made with flours.

        There are more things in heaven and earth, Horatio, Than are dreamt of in your philosophy.--Shakespeare's Hamlet, Act I, scene 5

        by Ooooh on Sun Jan 26, 2014 at 07:20:59 AM PST

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