Tag Archives: wheatless

Thank You Twisted Tomato!

Just a quick shout of thanks to a GREAT restaurant!!

If your travels bring any of you, as they have me, to Nelson BC, eat at the Twisted Tomato!

My hubby and I were there the other night because they have Gluten Free pizza crusts (made with white rice flour) and gluten free pasta!

I had the Bacon Cheeseburger Pizza (hold the onions). It was FANTASTIC! I’ve missed pizza SO much!! The crust was thin, tender, and terrific! Even my hubby agreed! Thought about taking a photo with my phone – but that would’ve involved stopping eating!
LOL!!

I saved three pieces for the next day – as I’ve always LOVED cold pizza. I wanted to see how the crust stood up to a day in the fridge. The answer? Great! This is now going to be a fave for me when I’m in Nelson, and apparently they’re opening in nearby Trail!

I haven’t tried they’re pasta yet, I’ll blog when I do!

🙂

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Tendonitis better – Fructmal-friendly treats – SciAm article

Yahoooo!
My tendonitis behaving VERY well (thanks to this wonderful gizmo my sweetie bought me), so I’ve been working through my accumulated emails and wordpress responses! I apologize to anyone who has written and thinks I dropped off the planet – I just dropped off the ‘Net for awhile!

I wanted to draw attention to a great article in Scientific American on Celiac Disease. You can read it online here.

Though Celiac and Fructmal are very different, the article paints a hopeful picture for all of us with food intolerances. The article explains the advancements and new ways of thinking currently moving science forward in the way they look at food intolerances and their relationship to many ailments and symptoms that would seem unrelated. The article may be about celiac, but the shift in scientific & medical thinking was a really positive and hopeful sign to me as a Fructmal.

The the foody side, I recently discovered two new foods. Jordan’s brand Morning Crisp cereal and Glutino brand Pretzels.

There are a couple of varieties of Jordan’s Morning Crisp. My local grocery store had the “nut” kind. Sweet oat clusters and big chunks of nuts! Almond, hazelnuts, pecans… no wheat! They recently replaced it on the shelf though with the FRUIT and nut type… I’m going to see about THAT!! HA! I loved the cereal and had no reaction to it.

The Glutino pretzels were also delicious. Taste just like regular, ordinary pretzels! Turns out I can’t continue eating them – but not for Fructmal reasons…totally unrelated. I am particularly sensitive to carboxymethyl cellulose. I get heart palpatations – and the Glutino pretzels contain it. But if you aren’t sensitive to it (carboxymethyl cellulose is in all “freeze-pop” type frozen treats, for example) then GREAT! Taste, texture, small, all match the “real” pretzel experience!

Well, gotta go. Still can’t over do it~
🙂

Fructose Malabsorption Website now up!!

Well, I decided to do something about the fact that there doesn’t seem to be a Fructose Malabsorption website out there!

Fructose Malabsorption website

It’s very simple right now, but I look forward to photos, recipes (rather than just links!), more links to it and more links from it!  If you have something to add, even just a suggestion or a comment, let me know!

Further on the wheat-free front, the sandwich bread and pizza rounds I got from Kinnikinnick Foods are AWESOME!!  I very much recommend them!

I’m making the White Cake  Mix tonight!  Review and pics to come!

🙂

AVT

Gluten-free Chiffon & Freelancing Collide!

My obsession with adapting my love of baking with my newly discovered wheat intolerance (from Fructose Malabsorption) has met my burgeoning writing career! I have embarked on the first of a series of articles on Fructose Malabsorption! YAY!

I love it when passions meet!

THE CAKE:
My latest foray into wheatless baking was trying to adapt a recipe for Chocolate Chiffon Cake. What is distinctive about a chiffon is that it uses a lot of eggs, usually 5 to 7. They are separated and the yolks are mixed with the flour, and the white are beaten to a stiff meringue with the sugar, then the two components are folded together into a batter. This kind of cake uses the air in the meringue as the leavening, and the egg structure holds the air inside. I was hoping this type of cake would be better suited to a gluten-free flour blend (better than my last attempt – see my prior entry).

Also, many gluten-free bakers has spoken about problems with wheat-free breads and cakes not cooking in the middle. Chiffon cakes are traditionally baked in a tube pan, so I hoped that would also work in my favour.

As you can see, it didn’t fall – though the cracking indicates to me that it needed a lower oven.
wheatless choc chiffon cake in the pan

I had obeyed the directions in the recipe for a 350F oven (yes I have an oven thermometre), but changing the flour must have an impact.

Here is the finished, frosted cake:
wheatless choc chiffon cake, frosted
wheatless choc chiffon cake - slice

The texture is alright – a little too rubbery/tough, but not bad. As a matter of course, I had added xanthan gum to the wheatless flour blend and I don’t think it was necessary. Xanthan gum is meant to replace the gluten structure and help hold the air in the cake, but I should’ve realized it wasn’t necessary with all those eggs. Next time I’ll omit it.

The batter was not well blended as you can see. I didn’t have any Cream of Tartar – which is standard in most chiffon cakes – so I had to google a recipe without it. The recipe I used instructed melting the chocolate in a saucepan WITH a half cup of hot water! By the time the choc was melted the water had evaporated. As a result, by the time the choc was mixed with the yolks and the flour is was very dry and crumbly. I didn’t know if that was normal for this recipe or if the water wasn’t supposed to have gone…I ended up putting a little more water in to make the mixturee lighter, but trying to fold into the meringue was virtually impossible, even after lightening the mixture with a few heaping spoons of meringue.
The flours I used were rice flour, chickpea flour and tapioca starch/flour. The chickpea flour gave it that “stringbean” smell that chickpea flour seems to give everything. Gotta switch it for a different flour.

All in all, the cake was okay – the frosting saves it – but next time I will use potato starch/flour instead of chickpea, and use a familiar Cream of Tarter recipe that I know will blend well….and turn down the oven to 325F.

THE FROSTING:
As I have FructMal, sucrose (table sugar/brown sugar/icing or confectioner’s sugar) must only be used in moderation. The more I can switch to dextrose (glucose) or even stevia, the better. The problem is, dextrose is only about a third as sweet as sugar – but almost the same calories.

This frosting is PERFECT for dextrose as the texture and chocolatiness is great, it’s very easy to make, but – to my palate anyway – sickeningly sweet when made as directed with confectioner’s (icing) sugar.
I substituted half the required sugar for dextrose and it was still much too sweet – so next time I’m making it entirely with dextrose and it will taste rich insead of sweet. I got this recipe from Yahoo Answers, so I am posting it here under it’s original name, though modified with dextrose:
Please note: measurements are in American Cups.

Kahala’s Fluffy Chocolate Frosting – Dextrose Redux

1/2c softened butter
2/3c cocoa powder
3 1/2c dextrose
1/3 + c whole milk
1 tsp vanilla
1/4 tsp salt

Mix butter, cocoa & sugar in medium bowl. Slowly add milk and vanilla. Add extra milk by the tablespoonful as need (while still beating) to attain desired texture. *Be conservative! It doesn’t take much milk to radically change the texture of this frosting,

This recipe makes a lot of frosting. I frosted my chiffon cake and only used about half. You could frost quite a large cake, even between layers with this recipe.

Well, now I’m off to write and pick up cream of tartar (and sorghum flour for my flatbread baking!).

🙂
AVT

Gluten-Free Fallen Dreams! :(

fallen amaranth cupcakes

I refuse to think of this as a failure.

My first attempt at baking gluten-free from scratch was…inedible. BUT, educational! I was using a combo of amaranth flour and arrowroot powder, neither of which I’d used before. The concept of putting these two flours together came from a wheatless, stevia muffin recipe I have.

Instead of using the muffin recipe though, I used a recipe for a Chocolate Mayonaisse Cake. For those not familiar with a Chocolate Mayo Cake, the idea is that the mayo substitutes for the butter and the egg, and gives you a moist cake. I had chosen the recipe because many sites about alternate flour mentioned dryness being an issue.
I also added a tsp of xanthan gum to the recipe as a gluten stand-in. As the photo illustrates, all for nought.. ~~sigh~~

What went wrong?
Amaranth flour feels a lot like cornmeal…very gravelly. As you can see from this photo, not all the little, white amaranth seeds get ground up in the flour – some are still whole:
amaranth cupcake - amaranth seeds visible

I’ve heard amaranth baking described as “pleasantly crunchy”, but if these cupcakes are an indication….it’s like having little stones, or course sand in your cake! This, I believe, was a major source of the lost leavening. Watching them in the oven, they did rise. They fell immediately, though. I think the flour was too much like gravel and just let all the air escape.

Yes, there was also arrowroot powder in there (which clings to EVERYTHING! Even the outside of the measuring cup came out of the bag with powdr caked on the outside of it), but the ratio leaned heavily toward the amaranth.

The cupcake were also very greasy and oily. Even with their little paper cupcake cups on, they left an oily footprint on the counter when I set them down. Again, I think the amaranth was too course to absorb the fats.

On the up side, even though they fell they were not hockey pucks! The texture was still fluffy and cake-like.

Next experiment will be a switch to softer flour – rice, maybe chickpea, and a recipe that uses egg to advantage for leavening. Maybe a chiffon cake.

🙂
AVT