Any Home Bakers Here?

[Bridebeliever]

Get some vital gluten.

I've always wondered what that was for? Why do you add more gluten to something?

 

[Bridebeliever]

Today it's Snickerdoodles...at secret recipe again too!

 

[cmom]

I'm making scones since Hubby and I are both diabetics and it only takes 2 teaspoons of sugar. I love sweets and hate it that sweets aren't good for me. I also have pancreatitis, which the pancreas makes the body's insulin.

 

[ronott1]

I've always wondered what that was for? Why do you add more gluten to something?

Gluten is a stretchy protein that is in wheat flour. Without it, bread does not rise. Bread flour has the most gluten in it while bleached white flour has the least.

The anti gluten fad is about over thank God! There has been a lot of research that shows gluten to not be what is bad, if there is something bad, in wheat.

Vital gluten is used to make meatless meat for vegetarians too. Gluten is not bad unless you have Celiac disease. If you do have this, then it is proven via a test and you will have to go to a nutritionist to learn how to eat and live with it.

Gluten free food is higher in calories and more expensive than the regular version it replaces. It has a lot more sugar usually too--leading to type 2 diabetes.

 

[sunflour]

Today it's Snickerdoodles...at secret recipe again too!

Those look tasty.

Is that brown parchment paper or just brown paper?

Looked up the site and don't see the recipe, please share it

 

[Bridebeliever]

Those look tasty.

Is that brown parchment paper or just brown  paper?

Looked up the site and don't see the recipe, please share it 

Yes, it's brown parchment. I buy 1,000 sheets at a time. I don't know if I told you all I am the chef (fancy word for cook) of a Christian retreat center. Here's me with my MEGA mixer!

I'll take a picture of my Snickerdoodle recipe and post it soon. What makes mine secret and sets it a part from others is that I add cinnamon right in the batter where most recipes only roll them in cinnamon sugar. It was an accident one day that turned out good! The other difference is my recipe doesn't use cream of tartar like all other recipes. It's an expensive ingredient that I replaced with a combination of baking powder and soda. My recipe is for 215 cookies! You'll have to scale it down for home.

 

[cmom]

Quote: I also see a Kitchenaid on the lower shelf of your table.

 

[tiffanyblitz]

Gluten is a stretchy protein that is in wheat flour. Without it, bread does not rise. Bread flour has the most gluten in it while bleached white flour has the least.

The anti gluten fad is about over thank God! There has been a lot of research that shows gluten to not be what is bad, if there is something bad, in wheat.

Vital gluten is used to make meatless meat for vegetarians too. Gluten is not bad unless you have Celiac disease. If you do have this, then it is proven via a test and you will have to go to a nutritionist to learn how to eat and live with it.

Gluten free food is higher in calories and more expensive than the regular version it replaces. It has a lot more sugar usually too--leading to type 2 diabetes.

I agree that as a fad "diet" it is silly, but let's not throw the baby out with the bathwater and say "ONLY if you have Celiac disease."

There are other valid medical issues... My daughter, age 10, has Crohn's Disease, and also cannot tolerate gluten. For instance.

 

[Bridebeliever]

I also see a Kitchenaid on the lower shelf of your table.

Yes I have 3 "baby" KitchenAids (6qt.) and one "medium" Hobart 20qt.
I love it because I have access to them whenever I want to bake for my family!

 

[Bridebeliever]

The Snickerdoodle Recipe

The oven temps and the times are for my commercial oven. Those will have to be adjusted. A higher baking temperature will keep them from spreading too much.