Grainlady
agmss15
7 years ago
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agmss15
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Comments (3)Congrats, Carol, on the great results. Have you cut into it? How are the crumb and crust? How does it taste? I too benefit greatly from Grainlady's posts. Lots and lots of whys to go with my hows. :)...See MoreQuestion for Grainlady or other good bakers
Comments (10)With that small amount of flour and the other supporting ingredients, you can easily choose from a number of things. I'd suggest you give it a try with 1/2 a recipe to see if you like one more than another, but whatever you use, you will get pancakes, so try something you already have at home. I would use almond flour, buckwheat flour or oat flour - and I bet even quick oatmeal would work just fine. Any of the all-purpose gluten-free flour mixtures would also work, but they aren't my go-to choice. Personally, I carefully watch the amount of high-glycemic g-f flours I use, especially rice flour, which also comes with an arsenic component as another reason I give high consideration, and rice flour is in nearly everything that is commercially sold as gluten-free. So that's why I make my own g-f food at home. Coconut flour is another choice you can use, but it will only take a small amount - maybe a tablespoon (if making the whole recipe), because coconut flour absorbs so much moisture. I would also let the batter set a few minutes after adding the coconut flour because it will be completely different thickness after it has time to absorb the moisture in the batter. I occasionally use a mixture of hi-maize resistant starch and unflavored whey protein isolate for small amounts of wheat flour. The hi-maize starch adds a lot of fiber and the whey adds more protein for us carb-watchers. This is what I often use when I need a Bisquick substitute: (yield: 1-cup) 1/2 c. almond flour 1/2 c. hi-maize resistant starch 1-1/2 t. baking powder (gluten-free) 1/4 t. salt 1 T. coconut oil (or your favorite fat or oil) Blend together. The article at this link may help you out even more. http://www.glutenfreeandmore.com/resources/food-allergy-substitutions.html -Grainlady...See MoreBaking question for Grainlady
Comments (7)I've always use Honeyville Grain almond flour, or homemade from making almond milk and dehydrating the pulp and grinding it into a fine flour myself. It's been my experience that Bob's Red Mill is inferior to Honeyville, and Elana Amsterdam says as much in her book "The Gluten-Free Almond Flour Cookbook". Bob's fails to give consistent results each time, as you found out, because Bob's is much coarser than other brands of almond flour. I take advantage of 20% off sales offered by Honeyville Grain and stock-up, and I love their $4.49 shipping for your entire order (although it's free shipping all of Dec. if you purchase $125. -Grainlady...See MoreGrainlady: sandwich rounds
Comments (3)GLUTEN-FREE SANDWICH ROUNDS (flatbreads) [I found this recipe on-line, but not sure where, in order to give them the credit. The recipe makes 4 rounds, enough for 2 sandwiches. I double the recipe and make 6 rounds and I use a shallow, 6-hole muffin top pan to bake them in - or a hamburger bun pan will also work, but you can free-form them on parchment paper just as well. My changes to the recipe are in brackets [ ]. I also split these buns and detail the instructions below. - Grainlady] 1 c. shredded mozzarella cheese (full fat) [I use whatever I have on-hand which is usually part-skim, low-moisture, from an 8-ounce block, and grate it on the large holes of my hand grater. I don't use pre-grated cheese because they often have gluten-containing starches on them to keep the shredded cheese from clumping together, plus it's usually less expensive to grate your own cheese.] 1 egg (lightly beaten) 1 T. coconut flour 1-1/2 t. sorghum flour [any gluten-free flour will work - I've used all kinds, even sprouted purple corn flour, masa flour, buckwheat....] 1-1/2 t. millet flour [any gluten-free flour or all-purpose g-f blend will work] 1/8 t. baking soda 1 t. dried minced onion [1/2 t. dried minced onion + 1/2 t. dill weed, or caraway seeds - ground or left whole] Salt & Pepper (about 5 grinds of each) [I OMIT both salt and pepper - they are salty enough from the cheese, IMO.] Preheat oven to 400 degrees F. Mix all ingredients in a bowl until well combined. Using your fingers, divide the mixture into 4 equal parts and spread in flat circles (about 4-inches each) on a parchment paper lined baking sheet. [I divide the doubled recipe into 6 equal amounts and place each one in a shallow muffin top pan. Flatten each dough ball to fill the muffin top (if you cover your hand with a plastic sandwich bag and spray the bag with pan spray, your hands will stay clean and it's easier to flatten the dough balls.] Bake for about 13 minutes, until the sandwich rounds are golden (check often...they go from perfect to burned very quickly). Remove from the oven and cool on a cooling rack. Serve warm or at room temperature. Makes 4 rounds, enough for 2 sandwiches. [I split my rounds in order to get more servings from the recipe. HOW TO: Using a lid from a large container of yogurt or cottage cheese with a 1/4" lip as your cutting guide, lay the sandwich round inside the lid and use a long serrated bread knife to cut the bread, use the lip of the lid as your cutting guide. If you want to toast the bread rounds, place them in a pan/griddle over medium heat. Do NOT butter them first - they will get limp, not toasty if you butter them first. After they are cool, I split them and keep a stack of them in the freezer. They freeze very well. I also use them for open-faced sandwiches, using just 1/2 of a sandwich round. -Grainlady...See MoreLars/J. Robert Scott
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