Making Lemonade [Selective Culling Project - very long term]

[BlindLemonChicken]

Growing up, we used another "S" word. and cheap white bread.

Yes that “stuff”

 

[NatJ]

Too much salt. Its what I imagine salted beef and hardtack was like for sailors and men on the march.

I was thinking, "those poor people being fed such salty food," then I had a sudden realization: if they were marching in hot weather and sweating a lot, that much salt might actually be a good thing.

 

[U_Stormcrow]

I was thinking, "those poor people being fed such salty food," then I had a sudden realization: if they were marching in hot weather and sweating a lot, that much salt might actually be a good thing.

When you added to a pot, and boiled the crap out of it, the salt wasn't such a big deal either - but yes, if one was sweating buckets, it could help w/ your sodium levels.

 

[Sally PB]

I am curious. Biscuits... gotta find a recipe for GF biscuits. Google will find a bazillion for me. And find instructions for making béchamel sauce.

One thing I've learned about GF bread baking... don't be surprised if the results aren't quite what you expected. Be prepared to experiment a bit. A lot. And unless you know how all those different non-wheat flours react/interact, you're flying ... not blind, but let's say blinkered.

The timeline of a loaf of GF bread: The first day, it's soft and bares a striking resemblance to bread. The second day, it's a bit drier. After that, it's toast. There is nothing wrong with toast. It is a vehicle for home made jam. I recently made an awesome apple cranberry jam.

That jam would go well with biscuits too.

 

[Fallenone05]

I am curious. Biscuits... gotta find a recipe for GF biscuits. Google will find a bazillion for me. And find instructions for making béchamel sauce.

One thing I've learned about GF bread baking... don't be surprised if the results aren't quite what you expected. Be prepared to experiment a bit. A lot. And unless you know how all those different non-wheat flours react/interact, you're flying ... not blind, but let's say blinkered.

The timeline of a loaf of GF bread: The first day, it's soft and bares a striking resemblance to bread. The second day, it's a bit drier. After that, it's toast. There is nothing wrong with toast. It is a vehicle for home made jam. I recently made an awesome apple cranberry jam.

That jam would go well with biscuits too.

With biscuits, you get your flour (we use self rising, but I'm assuming GF means gluten free) and add your fat. My mom uses lard in hers but some use cold butter. Anyway - when you add that solid fat, crumble your flour and that fat together so your dough makes little beads, like the size of aquarium gravel. Then add your milk. Roll them bad boys out and use a cutter for your shapes. I think our dough is usually about an inch thick. When cooking, mom adds another little spoon of lard to her baking pan, lets it melt in the preheating oven, then puts her biscuits in one by one and coats both side in the oil. You get a better rise when they touch but aren't crammed together.

I saw a few recipes for your own self rising GF flour but there's some pre-made ones in stores.

I've never used heavy cream in mine before but considering it's got butterfats and the milk all together it checks out. They recommend Cup4Cup in their recipe. These also look closest to the ones we make at home.

https://thereislifeafterwheat.com/2018/08/easy-gluten-free-biscuits-dairy-free-option/