Post a comment here for cooking tips and recipes!
- Sonia
- I hope to have a life that has meaning and I love to help people, that dosn't mean I want to go and build schools in third world countries I just like to share what I know, and hopfully it will help someone.anyway pick my brain and hopefully it will make us both happy!
Mace
Here the mace is still on the kernel when it's removed and dried the colour changes from red to light brown.
Honey comb
Honey
For more info about honey feel free to ask?
7 comments:
i bought a pint of custard in the store. how do i thicken it so i can use it like pudding?
Sorry it has taken me so long to reply I have been on a small holiday.
You could use sago, rice or cornflour. Custard is thickened with cornflour so a little more won't hurt (you may find it burns when you try to reheat it, so use the microwave with 1 min. bursts until done.)
Truely though it would be easier for you in the future to buy custard powder and make your own, the more custard powder you use the thicker it will become.
Hi,
I love what you're attempting here. I hope you can help me. If not I will understand.
I'm lacto-ova vegetarian and a coeliac. I love to bake and cook. Sadly my old recipes don't seem to translate to gluten free.
I'm not sure how easily a gluten free flour can be substituted for a glutinous flour. Do I match amounts exactly? Do I need extra fluid?
I find biscuits and short crusts are drier and crumbly using gluten free flours. Breads come out more dense or cake like, one or the other. (I use a Sunbeam bread maker so I don't think it's my kneading or proving technique.)
Any advice you can offer would be great. I'm also hoping to make my own flour blend, we live near a great dry foods store, what combination can you suggest?
Thank you
Hi Cate,
I will be honest and say that I do not have a lot of experience with gluten free flour, so I will need to ask a few of my Patissiere friends. If you could have a little patience with me that would be great.
What I can say is that gluten is what makes your dough elastic and therefore allows the dough to trap and hold air during the cooking process which helps to make the finished product lighter in the case of bread.
Also the fat in your recipe will repel moisture and the gluen will absorb it, it is this process that determines the crumb / texture of the finished product.
If I was to guess I would say that we could use egg to assist the texture of your bread but let me check on that as it is only a guess?
Thank you for the challenge, I will get back to you soon.
Thanks Sonia. My family are bakers and not used to the joys of gluten free. I can understand the joys of trying to find this information out.
One advantage I have found is my muffins now are never tough due to the gluten not being over beaten.
Hugs
Sadly Cate I am unable to find a tried recipe anywhere that is going to give you a great result. Everyone I spoke to agrees that without gluten baked prducts are just not the same. However I did find this web site that may be of interest to you
www.allergyglutenshow.com.au/index.php
...and just for something different you may like to try a South Indian breakfast dish called idli as a replacement for toast in the morning. It is made by fermenting a wet mixture of ground rice and lentils and then steaming. You can purchase the mixture dry or wet in an Indian supermarket and then if you decide that you can't live without them you could purchase a traditional grinder and make your own, I really enjoy them as something different for breakfast. Generally you would serve then with a dry chutney and ghee or a mild dahl or tomato chutney.
...don't think I have given up though I will keep an eye out for you and pass on any infomation I hear.
keep in touch
Sonia
Hi! I see there hasn't been much activity on this blog for some time, but if you're still willing to help....
I have 4 over ripe pears that I would like to turn into something delicious... but it has to be relatively low in sugar (my dad is almost diabetic so he needs to watch his sugar intake). I'm also out of nuts and oatmeal, otherwise I would have probably made a pear crumble. Any ideas?
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