runpunkrun: silverware laid out on a cloth napkin (gather yon utensils)
Punk ([personal profile] runpunkrun) wrote in [community profile] gluten_free2019-10-17 11:14 am
Entry tags:

Prompt: FREE SPACE

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.
jesse_the_k: Alana of Staples/Vaughn SAGA comic (alanna amazed)

[personal profile] jesse_the_k 2019-10-17 08:13 pm (UTC)(link)
The winter cake looks wonderful -- what changing would it require?
jesse_the_k: White bowl of homemade chicken soup, hold the noodles (chicken soup)

Speaking of almond flour

[personal profile] jesse_the_k 2019-10-17 10:40 pm (UTC)(link)
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: (Default)

[personal profile] necessarian 2019-10-18 02:13 am (UTC)(link)
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!
jesse_the_k: Six silver spoons with enamel handles (fancy ass spoons)

That looks awesome -- I love the variety of cuisines

[personal profile] jesse_the_k 2019-10-25 06:28 pm (UTC)(link)
...and I'm clipping this Danish Nut Bread alternative to ryebread for smorgasbord.

(For the next time I'm feeling ambitious.)
nerakrose: drawing of balfour from havemercy (Default)

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

[personal profile] nerakrose 2019-11-10 11:21 am (UTC)(link)
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: (Default)

[personal profile] unicornduke 2019-10-18 11:30 am (UTC)(link)
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 :)
Edited 2019-10-18 11:31 (UTC)
jesse_the_k: barcode version of jesse_the_k (JK OpenID barcode)

Link improvement

[personal profile] jesse_the_k 2019-10-25 06:32 pm (UTC)(link)
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.)