Comments on: Gluten-Free Wackiness… http://avthompson.wordpress.com/2008/05/25/gluten-free-wackiness/ Just another WordPress.com weblog Sun, 15 Nov 2009 20:11:15 +0000 http://wordpress.com/ hourly 1 By: avthompson http://avthompson.wordpress.com/2008/05/25/gluten-free-wackiness/#comment-57 avthompson Wed, 04 Jun 2008 20:20:17 +0000 http://avthompson.wordpress.com/2008/05/25/gluten-free-wackiness/#comment-57 AAaah! Actually an update on that: the ingredient in the freezepops (I double-checked) is CARBoxy methylcellulose. The Celimix has HYDRoxy methylcellulose. Not really sure what the difference is, but the only Celimix I bought idn't have it in - playing it safe until I find out the difference. Those sorts of things CAN be the difference between night and day, though. I do nail extensions and nail art as a hobby, and ethyl methacrylate is the industry standard and is totally safe. Methyl methacrylate is as good as BANNED - VERY dangerous. Gotta get more info :) AT AAaah! Actually an update on that: the ingredient in the freezepops (I double-checked) is CARBoxy methylcellulose. The Celimix has HYDRoxy methylcellulose.

Not really sure what the difference is, but the only Celimix I bought idn’t have it in – playing it safe until I find out the difference.

Those sorts of things CAN be the difference between night and day, though. I do nail extensions and nail art as a hobby, and ethyl methacrylate is the industry standard and is totally safe. Methyl methacrylate is as good as BANNED – VERY dangerous.

Gotta get more info
:)
AT

]]> By: Vegetation http://avthompson.wordpress.com/2008/05/25/gluten-free-wackiness/#comment-54 Vegetation Wed, 04 Jun 2008 09:19:04 +0000 http://avthompson.wordpress.com/2008/05/25/gluten-free-wackiness/#comment-54 Wow! That sounds like a scary ingredient! I think I'd be staying away from it too. Wow! That sounds like a scary ingredient! I think I’d be staying away from it too.

]]> By: avthompson http://avthompson.wordpress.com/2008/05/25/gluten-free-wackiness/#comment-52 avthompson Thu, 29 May 2008 09:00:11 +0000 http://avthompson.wordpress.com/2008/05/25/gluten-free-wackiness/#comment-52 Hmmmm... that sounds logical. I'm trying to do without Bob's Red Mill GF baking flour because it's main ingredient is chickpea flour - which gives everything a gren-bean aftertaste. The only other mix I've found in my area is a brand called Celimix, and almost all their mixes have Hydroxy Methylcellulose. It is a heart medication that is sometimes used in foods for texture (it's in ALL freeze pops, for example). My heart is quite sensitive to it and I get severe bouts of palapatations. So - gonna stay away from that! :) AT Hmmmm… that sounds logical. I’m trying to do without Bob’s Red Mill GF baking flour because it’s main ingredient is chickpea flour – which gives everything a gren-bean aftertaste.
The only other mix I’ve found in my area is a brand called Celimix, and almost all their mixes have Hydroxy Methylcellulose. It is a heart medication that is sometimes used in foods for texture (it’s in ALL freeze pops, for example). My heart is quite sensitive to it and I get severe bouts of palapatations. So – gonna stay away from that!

:)
AT

]]> By: vegetation http://avthompson.wordpress.com/2008/05/25/gluten-free-wackiness/#comment-51 vegetation Thu, 29 May 2008 05:11:15 +0000 http://avthompson.wordpress.com/2008/05/25/gluten-free-wackiness/#comment-51 Good luck! I hope it goes well. Not sure on the GF blend, I haven't done much GF baking. I think potato flour though is quite fine and might make things pasty (maybe,lol). Good luck! I hope it goes well. Not sure on the GF blend, I haven’t done much GF baking. I think potato flour though is quite fine and might make things pasty (maybe,lol).

]]> By: avthompson http://avthompson.wordpress.com/2008/05/25/gluten-free-wackiness/#comment-48 avthompson Tue, 27 May 2008 06:36:31 +0000 http://avthompson.wordpress.com/2008/05/25/gluten-free-wackiness/#comment-48 Ah! Nice tip about the chips! It is possible I stirred to much - I'm still used to wheat flour. Fortunately, Wacky Cake is cheap so I think I'll throw together another batch tomorrow as I have a day off. I think I'll skip the chips just so that if it doesn't work I know it isn't the chips wrecking it. I'll put them on top when the cakes are baked and still hot - they should melt enough to spread! :D I will eliminate the hazelnuts and up the xanthan gum to one teaspoon. Should I stick with the sorghum/potato/tapioca blend? :) AVT Ah! Nice tip about the chips!

It is possible I stirred to much – I’m still used to wheat flour.
Fortunately, Wacky Cake is cheap so I think I’ll throw together another batch tomorrow as I have a day off. I think I’ll skip the chips just so that if it doesn’t work I know it isn’t the chips wrecking it. I’ll put them on top when the cakes are baked and still hot – they should melt enough to spread! :D

I will eliminate the hazelnuts and up the xanthan gum to one teaspoon.
Should I stick with the sorghum/potato/tapioca blend?

:)
AVT

]]> By: vegetation http://avthompson.wordpress.com/2008/05/25/gluten-free-wackiness/#comment-45 vegetation Mon, 26 May 2008 09:36:07 +0000 http://avthompson.wordpress.com/2008/05/25/gluten-free-wackiness/#comment-45 Oh no! I'm sorry they didn't work out :( Did you stir them much? I've discovered with vegan baking that you can only really stir until things are just mixed or they can get flat and a bit tough. Also, if you toss your choc chips in some (rice or other GF) flour first it helps them stick to batter so they don't sink. Keep the experiments coming! As disheartening as it can get, it's always wonderful when you finally crack it! Oh no! I’m sorry they didn’t work out :( Did you stir them much? I’ve discovered with vegan baking that you can only really stir until things are just mixed or they can get flat and a bit tough. Also, if you toss your choc chips in some (rice or other GF) flour first it helps them stick to batter so they don’t sink.

Keep the experiments coming! As disheartening as it can get, it’s always wonderful when you finally crack it!

]]>