Any Home Bakers Here?
- Thread starter N F C
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^^Thank you!
I read that I am not celiac but still like to learn .. They made allot more sense of it.
I am a book person. While I have nothing against blogs, I find most book writers have far more knowledge and experience than bloggers. I mean the success of one's book usually depends on quality content. Blogs....not so much. Plus the pop up ads annoy me.
That said I do use blogs and web pages for inspiration and I'll check my bookmarks.
I do know the functions of the more common flours in a mix.
I'm guessing if you are/have been using mainly rice or oat flour, without any of the common added starches, the items are probably heavy and dense, right?
Girl I've been there and I've done that. More times than I would care to admit.
That's a good basic primer.
It takes a while to understand what the different flours do within a flour mix so then one can sort of figure out the ratios better. Like a flour mix for xx recipe needs to be about 60% of a protein/grain based type flour (brown rice, millet, etc..) and about 40% of a lighter starch (tapioca starch, cornstarch, etc..) for structure, instead of a doorstop.
Or, if one is wanting a more protein dense flour then starting with with a garbanzo bean flour, or other bean flour. Though I have moved away from using bean flours because they don't really play well with others and minor mistakes lead to unsavory results.
As mentioned above, I am a book person. Give me the meaty info please, so to that end I find most of my info in books. I have some good ones, and if you don't mind pictures (because it's easier) I have a books that break down all the flours, what they do, and some good ratios if you are making your own mix without a basic flour mixture recipe.
Most of my books I find at used online book sellers (most around $5) and they are invaluable!!
I was never a real baker before other than fun basic stuff. I paid no attention to gluten and had no idea what or how it worked in baked goods.
After kiddo was diagnosed as a celiac, I spent time reading and learning about regular baking so I could know what it was I was trying to duplicate.
Once I understood that better I could trial different flour mixes and figure out what worked and what didn't. And I armed myself with good books.
I'm not trying to re-invent the wheel, I just want to make GF items that are close enough to the real thing so I no longer feel deprived. Once I find something that did works, I stick with it.
After kiddo was diagnosed as a celiac, I spent time reading and learning about regular baking so I could know what it was I was trying to duplicate.
Once I understood that better I could trial different flour mixes and figure out what worked and what didn't. And I armed myself with good books.
I'm not trying to re-invent the wheel, I just want to make GF items that are close enough to the real thing so I no longer feel deprived. Once I find something that did works, I stick with it.
Oh, I love books even better than online stuff. Do you have some titles? And, yes, I love ABEbooks for used books. I 've gotten a lot of books from that site.
Buns and focaccia-
Same flour mix for both and unlike it's gluten counterpart, GF doughs are more like a stiff batter, thus they need something to hold them. So, no rolling dough into little balls for the buns...
These are some heavy duty bun rings below and the focaccia was baked in a good metal cake pan. Next time I will forgo the parchment paper though.
So that I don't put everyone else to sleep the rest of the pics and recipes are under the spoiler. I think spoiler pics will still come up as a slide show if you double click the bun rings pic.
Focaccia waiting to go into oven. Rubbed with olive oil, poked, and sprinkled with salt and thyme.
Both recipes (below) came from this book. A little bit older (2006 I think) but tried and true. The non-yeasted items are mostly made from a basic brown rice mix (below)
and the yeasted items are made from a millet sorghum mix (also below)
These mixes work and are a bit forgiving.
Flour mix for yeasted items
Flour mix for almost everything else - Pancakes, muffins, cookies, brownies, etc...
And it's tweakable once you understand the flours a little better.
Same flour mix for both and unlike it's gluten counterpart, GF doughs are more like a stiff batter, thus they need something to hold them. So, no rolling dough into little balls for the buns...
These are some heavy duty bun rings below and the focaccia was baked in a good metal cake pan. Next time I will forgo the parchment paper though.
So that I don't put everyone else to sleep the rest of the pics and recipes are under the spoiler. I think spoiler pics will still come up as a slide show if you double click the bun rings pic.
Focaccia waiting to go into oven. Rubbed with olive oil, poked, and sprinkled with salt and thyme.
Both recipes (below) came from this book. A little bit older (2006 I think) but tried and true. The non-yeasted items are mostly made from a basic brown rice mix (below)
and the yeasted items are made from a millet sorghum mix (also below)
These mixes work and are a bit forgiving.
Flour mix for yeasted items
Flour mix for almost everything else - Pancakes, muffins, cookies, brownies, etc...
And it's tweakable once you understand the flours a little better.
Yes, yes I do!
However I need to go feed aforementioned kiddo, so will work on gathering those for you. I have some terrific good books and they will make a big difference in your GF adventures.
Excellent! Whenever you have time. Thank you so much!
Thanks for the Recipes!
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