Gluten-free Follies
Sep. 24th, 2010 07:16 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
femkes_folliesI suspect I would have somewhat better success with the gluten-free bread if I could actually remember to get all the ingredients into the mixer. First time, I left out the butter. Second time, I was a couple of egg whites short. The recipe isn't bad (even screwed up, it comes out edible). But I do have a couple issues with it. First, it's over complicated. Which is why I have such trouble, I think. I suspect the author diddled around a LOT - then used the first recipe that turned out an acceptable loaf. Without going back and trying to streamline. I'm just not convinced it's all necessary. What is the point of honey AND sugar, in a recipe with so much water? Ditto with eggs and egg whites and egg replacer. Not as sure about using guar gum and unflavored gelatin - there MIGHT be a point to that. But water AND dried milk powder? Hrrrmmm.
The gluten-free cupcakes I made for Anneliese to take to school for her birthday came out much better. Possibly I'll post the recipe later if anybody is interested - they're simple little fluffy white cupcakes, made with lime LaCroix water. There isn't a lime flavor to the cupcakes - just a "lightness."
The gluten-free cupcakes I made for Anneliese to take to school for her birthday came out much better. Possibly I'll post the recipe later if anybody is interested - they're simple little fluffy white cupcakes, made with lime LaCroix water. There isn't a lime flavor to the cupcakes - just a "lightness."
