Prompt: Introductions

[runpunkrun]

Hello, gluten-free friends and family! It is I, Punk, speaking to you with my words. If you haven't already, please read the community guidelines for your safety and mine.

If I can keep my act together, I'll be posting a weekly discussion topic to prompt conversation about gluten-free cooking. This week I thought we could introduce ourselves and do some light mingling.

Let's do name, rank, and preferred pronouns. And maybe answer one or more of the following questions:

• What's the last gluten-free thing you made with your own hands?
• If your answer is "coffee," that's valid.
• What kind of foods do you like to prepare?
• How much baking experience do you have?
• What type of recipes are you interested in?
• Are you here to post, comment, or just be a friendly lurker?
• If you are going to lurk friendily, please say hi just this once. We'll say hi back.

Also, as the comm opened on Pi day (3.14), why not tell us your favorite pie?

Come join me in the comments!

Comments

Re: So glad you're here

[nerakrose]

i've heard of it, but that's also hard to find :''D usually what i use instead of the gums is ground psyllium. i've no idea how that compares to the gums, but it's worked for me so far. probably i'd have to order the gums online from specialty stores...

is it? it never even occurred to me that making gf choux pastry might be hard, i just did it. :''D

it is so good! i'm side-eyeing that website a bit because it doesn't even list Finland as a place where it's eaten, but that's maybe because it's called rahka in Finnish. (poor Finland always gets left out of the club.) There's a popular dessert in Finland that's quark, whipped cream, a bit of sugar, and whatever berries you prefer (most popular is bilberries) mixed together. fluffy, packs a punch, very tasty. you can find it in any supermarket in Finland that has a deli counter, where it's prepared fresh every day.

Re: So glad you're here

[jesse_the_k]

I thought GF choux pastry would be impossible because it's gluten makes thin webs of flour to hold all the butter. I eagerly await your post.

Mmmm, that quark dessert sounds delicious. I reached out to specialty cheese shops locally and in the little Norway and little Denmark towns nearby, as well as Milwaukee (home to immigrants from quark-loving places) and nobody had even heard of it. Does it age from air-borne bacteria?

Re: So glad you're here

[nerakrose]

i don't know the science behind choux pastry, i just substituted the flour without a second thought. XD there's a lot of eggs in it, which is why i thought it would be fine, and well... it was. i'll get the post into the queue in a bit.

i have no idea how it's made, actually! i just know it's a sour dairy product, very cheese like. (if no quark is available, one can use fresh cream cheese instead in most cases.)