Prompt: Gluten-Free Disasters

[runpunkrun]

We all make mistakes. Maybe you can blame the recipe. Maybe you can blame the flour mix. Or maybe you can only blame yourself.

Come join me in the comments and share your most hilarious, messy, or disappointing gluten-free disaster, and what you (hopefully) learned from it.

gluten-free biscuits!

[rafiwinters]

Hello gluten-free cooks! I just made this recipe:

https://www.mamaknowsglutenfree.com/gluten-free-biscuits/

It came out really well. It gives instructions for adapting to dairy-free and/or egg-free versions, also instructions on how to make your own buttermilk if you don't want to use dairy buttermilk or don't want to buy a lot and then not use it all. I used that method--a cup of lactose-free cow milk with a tablespoon of white vinegar.

Sorry no photos of the finished product, but I highly recommend trying the recipe. I had to add a bit more milk after mixing the dry and wet ingredients.

Instead of patting out the dough and making round biscuits, I scooped up large spoonfuls of the dough and just dropped them onto greased cookie sheets. Recipe claims 12 round biscuits. I had about 24 drop ones.

Product Rec: Cup2Cup GF Flour

[sporky_rat]

People O People, this has been the best gluten free flour I have used.

I buy it at Target and it only has about five and a half cups in it (American measures) but if you're traveling somewhere and gonna need to bake yourself some biscuits or cookies, I cannot tell you how well this stuff works.

People. I made biscuits that rose two full inches. I shit you not, they were fine. Moist and delicious and the few that were left made a killer bread pudding for dessert that night.

Cup2Cup GF Flour. Has the zantham gum already in it. No soy (praise be!).

So good.

(PS mods? The tags wouldn't load for me, would you tag this if it keeps not tagging?)

Anti-rec: Well & Good GF SR flour

[fred_mouse]

Our local supermarket* has a range of gluten free flours, and Youngest and I are working our way through the various brands, seeing what we do and don't like (up until now, I've been making my own, but the ease of just buying the flour is tempting).

We bought a 1 kg bag of 'Well & Good' brand and across three sessions, have not managed to get anything decent out of it. If you were after oobleck, I'd thoroughly recommend it. But it absorbs about twice as much liquid as my standard flour mix, and never quite goes smooth. We got cupcakes that were chewy** (and not in a good way), and right now I'm making pancakes where the batter just doesn't flow.

For reference, the first four ingredients are rice flour, potato starch, tapioca starch, and sugar. And then a large number of other ingredients I'm not going to transcribe, at least some of which are the raising agents.

* IGA; Western Australia
** identical recipe, other flour, makes the lightest, fluffiest GF cupcakes I've ever made; it isn't the recipe or the cook at fault.

Cranberry Raspberry Cookies

[mific]

Here are the best cookies I've made so far that are relatively low carb, and GF. They're also egg and dairy-free. They're pretty yummy!

Ingredients
0.5 cup almond meal
0.5 cup coconut flour
0.5 cup golden flax flour
1 cup erythritol (or 3/4 cup sugar - they might brown sooner with sugar)
3 Tbsp psyllium powder (or plain metamucil)
2 tsp baking powder
0.5 tsp salt
1 cup coconut oil (or butter) (warmed a little so it's soft and mixes in)
0.3 cup dried cranberries (I find they clump so I separate them by hand)
0.3 cup dried raspberries (the ones I get are freeze-dried, kind of brittle - mixing in breaks them up)
a little water to mix well, into a stiff, slightly crumbly dough

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