Comments on: Gluten-Free Fallen Dreams! :( http://avthompson.wordpress.com/2008/05/07/gluten-free-fallen-dreams/ Just another WordPress.com weblog Wed, 25 Nov 2009 09:16:52 +0000 http://wordpress.com/ hourly 1 By: Ariadne http://avthompson.wordpress.com/2008/05/07/gluten-free-fallen-dreams/#comment-102 Ariadne Tue, 09 Sep 2008 16:56:51 +0000 http://avthompson.wordpress.com/?p=12#comment-102 Oh my goodness. Leon is so right, the chia flour is so amazing. Ok...I have some gluten free baking and eaten a lot of really really bad things of my own creation. The hardest part about baking gluten-free is trying to mix the flour. It is so difficult. But I happened to try the exact same flour that Leon is talking about, the chia flour, I purchased it from the same website. It is amazing. I make cookies, brownies, muffins and I just substituted it one for one in my recipes, and I adjusted my water and sweetener to taste and I have some really amazing cookies and brownies. My husbands begs me to bake them. Oh my goodness. Leon is so right, the chia flour is so amazing. Ok…I have some gluten free baking and eaten a lot of really really bad things of my own creation. The hardest part about baking gluten-free is trying to mix the flour. It is so difficult. But I happened to try the exact same flour that Leon is talking about, the chia flour, I purchased it from the same website. It is amazing. I make cookies, brownies, muffins and I just substituted it one for one in my recipes, and I adjusted my water and sweetener to taste and I have some really amazing cookies and brownies. My husbands begs me to bake them.

]]> By: Leon Leon http://avthompson.wordpress.com/2008/05/07/gluten-free-fallen-dreams/#comment-86 Leon Leon Sun, 20 Jul 2008 23:29:05 +0000 http://avthompson.wordpress.com/?p=12#comment-86 A.V. , we all fill your pain, there is help on the way a new flour is now available. It is made from Chia Seeds. I have baked with it and gotten really good results. It can be substituted one for one in most traditional recipes. Plus it looks and taste good and has all the nutritional benefits of Chia Seeds. The flour is offered by Nuchia Foods Corporation. They are in some health food stores in Florida, but you can also get the flour on line at www.nuchiafoods.com, good baking. Leon A.V. , we all fill your pain, there is help on the way a new flour is now available. It is made from Chia Seeds. I have baked with it and gotten really good results. It can be substituted one for one in most traditional recipes. Plus it looks and taste good and has all the nutritional benefits of Chia Seeds. The flour is offered by Nuchia Foods Corporation. They are in some health food stores in Florida, but you can also get the flour on line at http://www.nuchiafoods.com, good baking.
Leon

]]> By: avthompson http://avthompson.wordpress.com/2008/05/07/gluten-free-fallen-dreams/#comment-80 avthompson Tue, 01 Jul 2008 06:45:35 +0000 http://avthompson.wordpress.com/?p=12#comment-80 Thanks Katherine! I think you're closer to the truth than the label on the flour was! LOL!! I had bought the amaranth "flour" from the bulk department of the grocery, and it was... let's say "gently milled". It was like flour mixed with broken/cracked grains mixed with whole grains. I think you're correct about needing proper flour. Thanks for the tip! :) AVT ...................PS the site you're linked to looks great! People need to know more about the alternative grains available to us! I am putting a link up on my blogroll! Thanks Katherine!

I think you’re closer to the truth than the label on the flour was! LOL!! I had bought the amaranth “flour” from the bulk department of the grocery, and it was… let’s say “gently milled”. It was like flour mixed with broken/cracked grains mixed with whole grains.
I think you’re correct about needing proper flour.
Thanks for the tip!
:)
AVT

……………….PS the site you’re linked to looks great! People need to know more about the alternative grains available to us! I am putting a link up on my blogroll!

]]> By: Katherine Lorenz http://avthompson.wordpress.com/2008/05/07/gluten-free-fallen-dreams/#comment-79 Katherine Lorenz Mon, 30 Jun 2008 02:46:24 +0000 http://avthompson.wordpress.com/?p=12#comment-79 From the photos, it appears you might be using amaranth grain instead of amaranth flour. Amaranth grain would need to be boiled before using. I recommend looking for milled amaranth flour at a natural food store. Hope that helps! From the photos, it appears you might be using amaranth grain instead of amaranth flour. Amaranth grain would need to be boiled before using. I recommend looking for milled amaranth flour at a natural food store. Hope that helps!

]]> By: avthompson http://avthompson.wordpress.com/2008/05/07/gluten-free-fallen-dreams/#comment-26 avthompson Fri, 09 May 2008 20:22:22 +0000 http://avthompson.wordpress.com/?p=12#comment-26 Thanks for the encouragement,Crystalstair and Vegetation! I actually just bought some sorghum flour for a GF flatbread recipe! I'm also going to give potato flour a try. I'm thinking I need to leave the chickpea flour for stuff that is okay smelling like stringbeans! LOL!! Maybe adapt my old carrot fritter recipe to GF with chickpea flour, or even a savoury souffle? Something with veggies in it. I have no trouble with eggs - I actually just made a GF chiffon cake. I'm hoping to do a GF/FructMal-friendly Lemon Meringue Log next. I think I'll need Xanthan and eggs both, as the cake is very thin and rolled up like a jelly roll. Do you have a blog crystalstair? Let me know! I'll definitely email you, Veg! The only quinoa recipes I can find involve boiling the quinoa first like oatmeal, then using the hot mush...weird. Does that work, do you know? I did find an alternative source of amaranth flour whose flour is far more finely milled. It's proper flour, not like cornmeal. I think I'll get that, and save this rough stuff for a cornmeal substitute. I was commenting on someone LJ blog, and he's used the rough amaranth as a cornmeal substitute in cornbread with good results. Onward!! :) AVT Thanks for the encouragement,Crystalstair and Vegetation! I actually just bought some sorghum flour for a GF flatbread recipe!
I’m also going to give potato flour a try. I’m thinking I need to leave the chickpea flour for stuff that is okay smelling like stringbeans! LOL!! Maybe adapt my old carrot fritter recipe to GF with chickpea flour, or even a savoury souffle? Something with veggies in it.

I have no trouble with eggs – I actually just made a GF chiffon cake. I’m hoping to do a GF/FructMal-friendly Lemon Meringue Log next. I think I’ll need Xanthan and eggs both, as the cake is very thin and rolled up like a jelly roll.
Do you have a blog crystalstair?
Let me know!

I’ll definitely email you, Veg! The only quinoa recipes I can find involve boiling the quinoa first like oatmeal, then using the hot mush…weird.
Does that work, do you know?

I did find an alternative source of amaranth flour whose flour is far more finely milled. It’s proper flour, not like cornmeal. I think I’ll get that, and save this rough stuff for a cornmeal substitute. I was commenting on someone LJ blog, and he’s used the rough amaranth as a cornmeal substitute in cornbread with good results.

Onward!!
:)
AVT

]]> By: vegetation http://avthompson.wordpress.com/2008/05/07/gluten-free-fallen-dreams/#comment-14 vegetation Thu, 08 May 2008 04:07:28 +0000 http://avthompson.wordpress.com/?p=12#comment-14 Awww I'm sorry they didn't work out. I have a recipe in a cookbook that uses cooked Quinoa (it also uses wheat flour but you could maybe sub that with some GF flour?) for muffins and they come out dense and moist and delicious. If you want it feel free to email me and I'll send it to you :) Maybe you can adapt it to making some kind of cupcake? Awww I’m sorry they didn’t work out. I have a recipe in a cookbook that uses cooked Quinoa (it also uses wheat flour but you could maybe sub that with some GF flour?) for muffins and they come out dense and moist and delicious. If you want it feel free to email me and I’ll send it to you :) Maybe you can adapt it to making some kind of cupcake?

]]> By: crystalstair http://avthompson.wordpress.com/2008/05/07/gluten-free-fallen-dreams/#comment-13 crystalstair Wed, 07 May 2008 22:44:36 +0000 http://avthompson.wordpress.com/?p=12#comment-13 I've had a lot of bad GF baking experience. They make me cry most of the time. ;) I've found that basically, if you're baking GF, you need to use a flour (like I think you've figured out) that is absorbent in your mix. My top pics are, in this order: Sorghum flour, coconut flour (though use as little as you can get away with), rice flour, corn masa (only for savory, never for sweet... too corny!). Seems like most of the recipies I've seen that turn out really well are a combination of at least two or three flours and at least one starch. Adding xanthan gum or guar gum will also help build that protein network you're missing from not having any gluten, and don't be shy about the egg yolks (if you can tolerate them)! :) I’ve had a lot of bad GF baking experience. They make me cry most of the time. ;) I’ve found that basically, if you’re baking GF, you need to use a flour (like I think you’ve figured out) that is absorbent in your mix. My top pics are, in this order: Sorghum flour, coconut flour (though use as little as you can get away with), rice flour, corn masa (only for savory, never for sweet… too corny!).

Seems like most of the recipies I’ve seen that turn out really well are a combination of at least two or three flours and at least one starch. Adding xanthan gum or guar gum will also help build that protein network you’re missing from not having any gluten, and don’t be shy about the egg yolks (if you can tolerate them)! :)

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