Prompt: FREE SPACE

[runpunkrun]

Have a gluten-free question, comment, request, suggestion, brag, or defeat? Have an article or resource to share? Just want to do a quick product recommendation? Just want to post a gluten-free link and flee the scene?

Anything goes! Just make sure your comments follow the community guidelines and don't contain unsolicited medical advice or details about your health. You folks have been great about both rules, but I just want to repeat them in case we've got some new community members.

Pop into the comments and do your thing. Content can be about GF stuff or the comm itself.

Comments

[runpunkrun]

I should make muffins today because I'm running low, but I can't decide whether to do cranberry or blueberry. I want blueberry, but I just bought fresh cranberries.

I might try making this cranberry apple cake, but as muffins because when I tried to make it as a cake it would not cook in the middle, but the edges were tasty so it's worth another try.

Or this spiced winter cake with cranberries looks amazing, though I haven't made it before and I'd have to mess with the ingredients.

[jesse_the_k]

The winter cake looks wonderful -- what changing would it require?

[runpunkrun]

I'd sub out the melted butter for oil--easy enough--but I'm in the process of discovering what spices I can and can't tolerate, so that's a problem. I could drop them all just to be safe, but I do like some spice in my spice cake. :/

Muffin Update

[runpunkrun]

I made the cranberry apple cake as muffins, and they turned out better this time--they cooked--but they still scared me when I tried to take them out of the muffin tins because they felt very soft like they were still soupy inside.

They weren't, but they're very moist and kind of pudding-y from all the apples. If I make them again, I'm going to cut down on the apples. I've decided two cups of chopped apple to two cups of flour is not ideal for muffins.

Also they're sweet, like tiny, soft coffee cakes, so not really what I'd consider a muffin, but part of that might be because I used orange juice in them instead of milk.

Speaking of almond flour

[jesse_the_k]

A blogger named urbanposer wrote an extensive post about this vital substance, with some history, some chemistry, discussions of raw, blanched and toasted, and measuring suggestions:

THURSDAY, MAY 31, 2012 - Baking 101: Almond Flour Basics from the Wayback Machine

[necessarian]

there's a new GF cooking show on the australian channel SBS Food, called "Loving Gluten Free" - did anyone else catch the premiere last night? i was pretty impressed with it, tbh, especially the way the host stressed the flexibility of all the recipes.

for people outside australia, you can access recipes and stuff here!

That looks awesome -- I love the variety of cuisines

[jesse_the_k]

...and I'm clipping this Danish Nut Bread alternative to ryebread for smorgasbord.

(For the next time I'm feeling ambitious.)

Re: That looks awesome -- I love the variety of cuisines

[nerakrose]

In case anyone's interested, there's an alternative version (the original, I believe? not sure) of this nut bread recipe that doesn't include psyllium husks. This one's from Thomas Rode (Danish chef) who's all about paleo, and this is his paleo version of rye bread. I couldn't find an English version online, so this is my translation:

100 g pumpkin seeds
100 g sunflower seeds
100 g almonds
100 g walnuts
100 g linseeds
100 g sesame
5 eggs
1 dl extra virgin olive oil
2 tsp salt (Læsø or Himalayasalt) - I've used flaky maldon salt. Any flaky salt will do imo.

Preheat the oven to 160C.
Mix all the seeds and nuts (whole, do not chop) in a bowl. Add the eggs and oil and mix well. Line a bread form with parchment paper and pour the mix in. Bake at 160C for an hour.

Can be frozen - for best results slice bread and freeze slices individually. Will keep for 7 days in a fridge.

[unicornduke]

Had some success and some failure baking this weekend although I don't think it was because things were gluten free. I tried this apple cake recipe and it turned out very weird. It had to be with the melted butter because it had lots of tiny holes and it was very crispy, which I think is typical when you make something with melted butter. I was very unhappy because as it cooled it started to meld itself to my cast iron skillet and I had to hurry and chip it off. It currently lives as an apple cake pile in my fridge. Tastes good though. I subbed in 6:3:1 ratio of sorghum flour, potato starch, tapioca starch.

I knew it had to be the melted butter because I made this recipe right after with pears and it turned out amazing. They are basically the same recipe. Same ratio of flours.

Btw, I converted them by saying 1 cup ap flour = 4.25 oz and then multiplying that by the ratios to get my flours. No gums used. I also made a crustless squash pie because I had squash and it is delicious :)

Link improvement

[jesse_the_k]

This Bon Appetit Lemon Cake with Fruit link works.

(That's a Dreamwidth bug: you have to type the full https:// in your link, or it just leads you back to the entry page.)