further adventures in wheat-free baking
Yesterday we went skiing and then to a party, which meant that my food options were limited (delicious, but not gut-friendly) and as a result I didn't sleep well last night. In the morning I found myself seriously craving pancakes but not wanting to add more wheat to my disturbed system, so I googled and found this sorghum pancakes recipe - and it was really good! I made 1/3 batch and didn't measure the milk, just added a little until the consistency was right, but it was only a splash and didn't cause my slight lactose intolerance to trigger. (
runpunkrun, I imagine just using water for all the liquid would be fine.) I did add a tiny pinch of xanthan gum because I was worried they'd be too flat. It doesn't make a lot of batter but it made enough cakes for both of us for breakfast with syrup and fruit.
Last week I made a batch of these oatmeal chocolate chip cookies using one cup of flour created from the "brown rice flour blend" on the Flurry of Gluten-Free Flour page, using brown rice flour, cornstarch, and tapioca flour measured by weight rather than volume in the ratio given (35%/35%/30%). I let the batter sit for about an hour before baking, and yay, no grittiness, though honestly with the rolled oats it might be hard to tell. I thought the result was pretty good though too sweet; I would have cut down the sugar just looking at the recipe, but I'm cautious about experimenting with these recipes until I get a better feel for gluten-free baking.
Anyway, both of these resulted in things that tasted good and would not be pegged as gluten-free by a typical taster, I think.
Crossposted from isis at Dreamwidth where there are
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runpunkrun, I imagine just using water for all the liquid would be fine.) I did add a tiny pinch of xanthan gum because I was worried they'd be too flat. It doesn't make a lot of batter but it made enough cakes for both of us for breakfast with syrup and fruit.
Last week I made a batch of these oatmeal chocolate chip cookies using one cup of flour created from the "brown rice flour blend" on the Flurry of Gluten-Free Flour page, using brown rice flour, cornstarch, and tapioca flour measured by weight rather than volume in the ratio given (35%/35%/30%). I let the batter sit for about an hour before baking, and yay, no grittiness, though honestly with the rolled oats it might be hard to tell. I thought the result was pretty good though too sweet; I would have cut down the sugar just looking at the recipe, but I'm cautious about experimenting with these recipes until I get a better feel for gluten-free baking.
Anyway, both of these resulted in things that tasted good and would not be pegged as gluten-free by a typical taster, I think.
Crossposted from isis at Dreamwidth where there are
comments. | Comment at Dreamwidth