From: Tetan L. Brannen <misstigerlili@...>
Subject: RE: [glutenfreeinwny] Great cookbook
To: glutenfreeinwny@yahoogroups.com
Date: Friday, January 30, 2009, 1:51 PM

I’m looking forward to trying some more recipes.  Of course, I’ve found some of them not to my liking—I have a particular aversion to too much soy flour, I find the taste too strong. So, for example, I didn’t care for the pancake or brownie recipes, but I really like my alteration of the Bette Hagman pancakes anyway, so no big deal. Still looking for my brownie recipe. I also found the biscuits to be WAY too sweet, so I’m working on that one too. All par for the course, though, as we each have our own idea of what is “right.”

 

Just a few things  you might find helpful before undergoing the big preparation… Albumen is egg whites, I used one whole container of “Just Whites” dried egg whites for a double recipe of the flour mix that called for it. Also, for plain whey powder, Wegmans (Sheridan) didn’t carry plain, so I had to buy it at Feel Rite.  I bought a few of the extra tall Lock and Lock containers from WalMart  to store the flours and it was easy to just measure the different flours, close the container and shake it to mix. Expensive, but we’re all used to that by now, I guess. My pantry is out of control! I’m hoping my husband will remodel it this spring! Oh, and I just use the Wegmans Natural Seltzer Water.

 

I’m going to try the Lean Bread again today. I’m determined to make it work! It could be my ancient ovens… but I only seem to have baking issues with the yeasted things, so it must be the yeast preparation.

 

I look forward to hearing about your experiences and results! Good luck!

 

Tetan

 

From: glutenfreeinwny@ yahoogroups. com [mailto:glutenfreei nwny@yahoogroups .com] On Behalf Of skotniski jennifer
Sent: Thursday, January 29, 2009 3:51 PM
To: glutenfreeinwny@ yahoogroups. com
Subject: Re: [glutenfreeinwny] Great cookbook

 

I am so glad. i purchased that book for christmas also but was overwhealmed byt the 5 diffrent flours. After payday I will buy the stuff so I can start baking again. Thanks for inspiring me. --- On Thu, 1/29/09, Tetan L. Brannen <misstigerlili@ roadrunner. com> wrote: From: Tetan L. Brannen <misstigerlili@ roadrunner. com> Subject: [glutenfreeinwny] Great cookbook To: "Gluten Free Support Chat" <glutenfreeinwny@ yahoogroups. com> Date: Thursday, January 29, 2009, 3:43 PM I had mentioned before Christmas that I had purchased Gluten Free Baking with the Culinary Institute of America and that I’d get back to you on how the recipes worked out.   He has a fantastic idea of using plain seltzer water to add loft to his breads and it works wonderfully. I implemented this technique for a favorite Christmas bread and it turned out perfectly. His Lean Bread recipe is fantastic, but I’m finding that mine collapses after I remove it from the oven. He calls for “instant yeast” and says in the notes that it is the most commonly found yeast, so assumed that is what I had. He doesn’t call for proofing the yeast in water, rather just mixing it into the flour. I’m going to alter the amount of seltzer and use some plain warm water to proof my yeast, and I think I’ll have found the perfect bread. It has great flavor, aroma, and stays moist for DAYS. The Focaccia recipe is delicious too.   My favorite recipe so far, is the Devil’s Food Cake recipe. It is out of this world. It is moist, delicate and delicious—I don’t think you would ever guess it was GF. It is, hands down, the best GF cake I’ve ever had, and I plan on serving it at all of the Birthday parties I host from now on.   The preparation of the 5 flour mixes he uses  for  the book is a bit of an undertaking, but the recipes prove to be easy so far. I really recommend this book.   Tétan