CH Runners
Not Running => Food => Topic started by: CheryG on January 25, 2014, 03:36:02 PM
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I have a recipe that uses wheat flour that I'd like to convert to Paleo. I've got the flavor down pat, so friggin yummy, but the recipe doesn't call for eggs and was very crumbly.
Any advice as to which binders to use?
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I use flax seed "eggs" which is 1tbs ground flax seed (flax meal) and 3 tbs warm water mixed together and let it sit for about 5 minutes. Depends on the baked good, but everything i make is vegan (no eggs or dairy) and gluten free, so i can help you if it fits that bill :)
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Thanks! That's a perfect option. Does chia work the same sort of way?
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Must.post.gf.baked.goods.recipe.
:D
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I have never used chia seeds but read they can be used the same way. I would google it to get the right rations, not sure if it would still be 1tbs:3tbs warm water.
I am trying a GF vegan pizza crust tonight :fingers:
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It was ok. Edible, we all ate it, but not something i would make again, would try another recipe.
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Well, the recipe isn't done, but here's the last version I made. It's Coconut Bulla bread, which is kind of like a cross between a biscotti and a soft molasses cookie. Kinda dry, wicked good with coffee.
1/2C coconut sugar (brown sugar is OK)
1 small can full fat coconut milk
1 C regular coconut milk (or almond milk)
1t coconut extract
1/2C shredded coconut
3/4t baking powder
1/2t baking soda
1 1/2t ground ginger
1/2t nutmeg
1/4t allspice
1/4t salt
1 1/2C coconut flour
1 C almond flour.
Mix the dry, add the wet, stir, dough will be soft but able to hold together. Make balls, press out flat, a little less than 1/2" in height. Bake 350F for 20 minutes or until done.
My original recipe.
https://www.facebook.com/notes/cheryl-garcia/my-final-recipe-coconut-bulla/10150732860170080 (https://www.facebook.com/notes/cheryl-garcia/my-final-recipe-coconut-bulla/10150732860170080)
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Sounds yummy!
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Question about cooking gluten free? I have a recipe for chocolate sour cream cupcakes. It uses quinoa flour. Do I have to make it in cupcake form or can I make a cake? does it make a difference. I was thinking texture might be off. I know that GF stuff tends to be "heavier" than stuff with gluten.
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redkitty, I don't really know because I haven't baked gluten free very much. I'd assume it would be the same cupcake or cake, just like most "durable" cake recipes?
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Meri answered in the procreative thread (I was too impatient to wait for someone to answer here) and she said that it shouldn't make a difference in texture or anything like that. i will obviously cook the cake longer than i would a cupcake. I am going to be making it tonight, so can let you all know how it tasted later this weekend.
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These cookies are really delicious and not dry at all. they taste a lot like banana bread. I'm not sure what all the rules of paleo are but these would be gluten free for sure. http://www.101cookbooks.com/archives/nikkis-healthy-cookies-recipe.html (http://www.101cookbooks.com/archives/nikkis-healthy-cookies-recipe.html)
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Apparently canned frosting is NOT gluten free. WTF? Why do you need to add gluten to something that should essentially be sugar and fat? Normally I would say canned frosting is an abomination, but I don't have time to make frosting for my sister. We are having regular cake. She doesn't care, she said she would bring her own. this is more of a rant on how gluten is in stuff where it really shouldn't be.
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Apparently canned frosting is NOT gluten free. WTF? Why do you need to add gluten to something that should essentially be sugar and fat?
:skep:
That's the whole thing with processed food. They add a bunch of crap to make it stable. So, yes, it should be just butter & sugar. But, instead it's a bunch of processed fats/sugars/starches.
Although, a lot of home-made frostings include starch (powdered sugar).
Here's what betty crocker has as ingredients in their canned frosting. I'm not sure what on this list would have gluten in it:
Sugar, Water, High Maltose Corn Syrup, Palm Oil, Corn Starch, Cocoa Processed with Alkali, Canola Oil. Contains 2% or less of: Salt, Distilled Monoglycerides, Polysorbate 60, Natural and Artificial Flavor, Sodium Stearoyl Lactylate, Sodium Acid Pyrophosphate, Color Added, Nonfat Milk, Citric Acid. Freshness Preserved by Potassium Sorbate.
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Wait, powdered sugar isn't GF? I talked to my sister, she said she saw it in talk forums. I do not see what on that list would contain gluten. That being said, the store I shop in sells their butter cream frosting, so I will buy that. I know their recipe. It is essentially butter and sugar. and if powdered sugar is not GF...then my sister really has zero problems with gluten because I know she herself has made and consumed frosting in the year and half she has been GF.
oh and i agree about the processed food stuff. I am still just amazed at what junk is actually put into things.
ETA: I just looked up powdered sugar. Some brands are GF, some are not. I will ask the store tonight. But that being said, my sister has stated that she does not think going GF has helped her, but it hasn't hurt. and now she just thinks things with gluten in them taste weird...so even if the store uses non-gf sugar, I think she will be ok (and honestly I am all :confused:) on the taste thing. I know some things will taste different, but I have had her GF pasta and that stuff tastes the same as regular pasta. So I can't see how you would even notice the difference.
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That is weird. I think gluten tastes like the wings of angels. Ahhh bread, my love. But I feel better without it so I try to avoid.
CheryG I have had some luck with adding tapioca or gelatin for some extra stretch to gluten free stuff. Your recipe has a lot of coconut flour so it will be very dry. Maybe more fat?
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I buy Powdered sugar that says GF but i also get the expensive organic stuff because regular sugar is processed with animal bones or something :D
Frosting is the easiest thing to make! Butter and sugar!
I made a GF cupcake recipe as a cake and it took about the same time as the recipe stated for the cupcakes. Though i checked at 15 mins (recipe said 20).
I see a huge difference off gluten and have not touched it since stopping over 6 months ago. But it is all an experiment of one.
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I can make frosting, but didn't have time. I just bought some. it was good. I also got way too much.
So the cake, in my opinion, was gross. My sister liked it alot. She even took the rest home, so she wasn't lying. My niece liked it and DD liked it as well. I thought it smelled like sweaty dirty feet and tasted like what I assume sweaty dirty feet taste like. i did not like it at all. Quinoa flour has a very strong smell. I have never smelled it before. I even looked it up after I opened the bag thinking that it had gone rancid. nope. So apparently that is not my thing. The cake itself was somewhat dense, definitely not light and airy like most cakes. Not sure if that is just how it should be, or if I messed something up. The recipe said to separate the yolk from the rest of teh egg. and then fluff up the white part. I am not a cook/baker. So I tried to hardened the whites like it said (but don't make them dry) and I would say I never got the egg whites to get thicker at all. So not sure if those were thicker if the consistency would have been different. You still use the entire egg. and i did have to bake longer than 20 minutes. about 28.
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Huh. I never used quinoa flour but I hate the smell of chickpea/ garbanzo flour and bobs red mill GF AP flour is made with it. I usually do a mix of brown rice flour, oat, almond, potato starch or tapioca starch. They (except almond) are really neutral.
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It was Red Mill brand. My BIL also liked the cake. apparently I am the only one who ate it that did not like it. My DH agreed it smelled. he never tried it. My sister is trying some GF cake for my niece's bday next week. She is not using any of the above flours you mentioned. At the minimum she will have good frosting because it was the leftovers from what I bought. :D
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I have not used the quinoa flour, so i cannot comment on it, but the only ones i do not like are the garbanzo/chickpea flour and the Bobs Red Mill AP GF flour, which is mostly chickpea flour. It is very bitter, most of it cooks out in the cooking process, but sometimes i can still taste it. Blech. I think pretty much everything I have made GF has turned out good, except one cookie fail, so I am pretty happy.
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Wait, powdered sugar isn't GF?
I think it's an issue of processing/cross contamination.
I buy Powdered sugar that says GF but i also get the expensive organic stuff because regular sugar is processed with animal bones or something :D
My understanding is that this is kind of a myth at this point. It is a very old process that is generally not used any more and only necessary with cane sugar (which most sugar is we eat is not). So, regular sugar is *probably* safe. (which is good enough for me... but I also drink stout. ;) )
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companies that are verified to not use the bone char and those who use it
http://www.veganproducts.org/sugar.html#Avoid (http://www.veganproducts.org/sugar.html#Avoid)
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There's no sourcing or date on that list. So, I'm a little skeptical. I can't find it now but I read an article dealing with this a few years ago which said very few (like less than 10%) of the sugar processing plants in the us use bone char as a filter because it is an outdated methodology. But, I also advocate for personal decision making. :D
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i also read that most of the sugar is beet sugar, not cane sugar, so no bone char. And I would buy the organic stuff anyways :D Also fair trade.
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Yes, that too! I buy the stuff at tj's that is just unbleached sugar. I think.
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I can make frosting, but didn't have time. I just bought some. it was good. I also got way too much.
So the cake, in my opinion, was gross. My sister liked it alot. She even took the rest home, so she wasn't lying. My niece liked it and DD liked it as well. I thought it smelled like sweaty dirty feet and tasted like what I assume sweaty dirty feet taste like. i did not like it at all. Quinoa flour has a very strong smell. I have never smelled it before. I even looked it up after I opened the bag thinking that it had gone rancid. nope. So apparently that is not my thing. The cake itself was somewhat dense, definitely not light and airy like most cakes. Not sure if that is just how it should be, or if I messed something up. The recipe said to separate the yolk from the rest of teh egg. and then fluff up the white part. I am not a cook/baker. So I tried to hardened the whites like it said (but don't make them dry) and I would say I never got the egg whites to get thicker at all. So not sure if those were thicker if the consistency would have been different. You still use the entire egg. and i did have to bake longer than 20 minutes. about 28.
so your whites didnt get white with stiff peaks? It should if you separate the eggs and whisk long enough but one drop of yolk ruins it.
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so your whites didnt get white with stiff peaks? It should if you separate the eggs and whisk long enough but one drop of yolk ruins it.
No they did not and that bolded part would be the issue. I know i had some yolk in it. So would this have changed the consistency of the cake? if I had done it properly?
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No they did not and that bolded part would be the issue. I know i had some yolk in it. So would this have changed the consistency of the cake? if I had done it properly?
Yes, absolutely! That would be where the "light & airy" part comes from. :D
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Yes, absolutely! That would be where the "light & airy" part comes from. :D
Exactly.
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Good to know. See. I don't bake. I will have to tell my sister about that so if she ever makes that in the future she will know. (and if I ever have a recipe that calls for it I will know.)
First time I ever had to separate the yolk from the white part. I have seen my grandma do it before, but never did it myself.
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Make it vegan! :D
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Good to know. See. I don't bake. I will have to tell my sister about that so if she ever makes that in the future she will know. (and if I ever have a recipe that calls for it I will know.)
First time I ever had to separate the yolk from the white part. I have seen my grandma do it before, but never did it myself.
if your grandmother did it like mine, you probably tipped the yolk from shell to shell and let the white drip off, right? easy to break the yolk that way
I just crack an egg over my hand and let the whites drip through my fingers while gently holding the yolk... I've never broken a yolk this way (yet!)
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I thought it smelled like sweaty dirty feet and tasted like what I assume sweaty dirty feet taste like. i did not like it at all.
the smell is why I cannot abide quinoa... when I've told people I can't stand the smell, they sometimes look at me like I have 3 heads... I'm guessing not everyone can smell that particular smell or maybe there's something similar to cilantro (some genetic thing makes it taste like soap to some people... perhaps some genetic glitch makes quinoa smell like dirty feet to some of us)
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if your grandmother did it like mine, you probably tipped the yolk from shell to shell and let the white drip off, right? easy to break the yolk that way
I just crack an egg over my hand and let the whites drip through my fingers while gently holding the yolk... I've never broken a yolk this way (yet!)
Yes that is exactly how I did it. I will try it your way next time.
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The smell of quinoa does not bother me BUT garbanzo bean flour makes me want to vomit.
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Quinoa can be quite bitter. I would probably not use it alone in a cake.
I like chestnut flour.
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These cookies are really delicious and not dry at all. they taste a lot like banana bread. I'm not sure what all the rules of paleo are but these would be gluten free for sure. http://www.101cookbooks.com/archives/nikkis-healthy-cookies-recipe.html (http://www.101cookbooks.com/archives/nikkis-healthy-cookies-recipe.html)
Chocolate chips are the only thing in this recipe that are dairy, right? Is there anything to substitute for that, besides the carob? I'm sure I won't find that here.
My friend's husband is newly GF/DF. She made me dinner when we came back from our trip so I owe her something. I wanted to make something he could eat too.
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I *think* dark chocolate is dairy free, but check the ingredients and avoid anything that has whey or casseine on the label. Sometimes it will be labeled as being processed in the same plant as dairy items. Not sure how that fits into your friend's definition of dairy-free. They would be good without the chocolate chips, too.
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Thanks RA!
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We buy GF and DF chocolate chips from the Enjoy Life brand.
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We buy GF and DF chocolate chips from the Enjoy Life brand.
I definitely know I wouldn't find that here. I'd order online if I had time but I need to get something to my friend soon. Maybe I'll bring some of those back for them this summer.
I'll have to ask her how strict her dh is with dairy.
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What about adding a different kind of chip? Like PB or butter scotch? Again, no idea if they have dairy or gluten, but you could check the ingredients.
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What about adding a different kind of chip? Like PB or butter scotch? Again, no idea if they have dairy or gluten, but you could check the ingredients.
That's a good idea, but I haven't seen them here. I'll have to look at the store that has mostly imported stuff.
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If you can find dark chocolate chips, they are probably dair free, even if they are not vegan. Or, just make them without the chocolate chips. Seriously, they will still be tasty! You could maybe do something like craisins instead if you wanted. They taste a lot like banana bread.
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If you can find dark chocolate chips, they are probably dair free, even if they are not vegan. Or, just make them without the chocolate chips. Seriously, they will still be tasty! You could maybe do something like craisins instead if you wanted. They taste a lot like banana bread.
I bought some dark chocolate. The ingredients say *may contain dairy* but I figured that's a disclaimer they have to put on there since they're probably made in a facility with dairy. I don't think he will die if something *may* contain dairy, but I'm going to ask my friend to be sure of how sensitive he is. If it's bad then I'll just leave out the chocolate.
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No one has mentioned using teff flour in this thread yet?
I don't think I would ever try using it at more than 50% of flour but it has a super yummy flavor and texture. It also seems to have a property that it expands in your stomach about 20 min after you eat it. This is good unless you forget and gorge yourself full before the 20 minutes are up. :D
It is also a great flavor combination with chocolate.
Downsides: only available as a whole grain flour, also a little hard to find except on teh internets.
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I can't make the cookies until my green bananas ripen! Isn't there some trick to make them ripen faster?
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I can't make the cookies until my green bananas ripen! Isn't there some trick to make them ripen faster?
put them in a paper bag and fold the top down... this traps the ethylene they give off so they ripen faster than when it dissapates
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Apples also give off ethylene so if you have one, put that in the bag with the bananas as well (the apple in the bag trick with other fruit works quite well...I have never used it bananas, though.)
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Also... next time you have some ripe bananas, throw them in the freezer so you'll have them available for baking later. Just defrost and add to your recipe. They'll be smooshy but that's fine.
DF and I aren't fans of overripe bananas so I do this all the time to prevent waste.