Sally's GF3 thread

[Sally PB]

I made a batch of toum.

My thanks to @U_Stormcrow for introducing me to this delicious delicacy. I doubt I would have ever heard of it if you hadn't mentioned it.

 

[U_Stormcrow]

Glad I could contribute a little something to your table.

 

[cavemanrich]

Sally,,,, since hubby is out of town. You can garlic as much as you want. Consider trying some Humus with heavy on the Garlic.
It may be similar to Toum, but way less oil involved, so lower calorie count
Garlic humus seems to be among the top choices in humus selections.
Of course there could be endless choices for different seasonings/flavors.

 

[Sally PB]

Sally,,,, since hubby is out of town. You can garlic as much as you want.

Yup! I was afraid that the toum would make the entire fridge smell of garlic, but I put it in a glass dish with a tight-fitting lid, and so far, it hasn't done that.

I don't have any bread or wraps or anything to put it on/in. So what have I been eating it with? A spoon.

 

[U_Stormcrow]

You could make a no knead bread. or better, a no knead herbed focacia (bon apetit also has a good recipe - calls for honey, not sugar. Works well, but I prefer the recipe I linked.

 

[Sally PB]

You could make a no knead bread.

Oh, that sounds good. I wonder how it would work with a GF flour...? Only one way to find out!

Off to look for GF focaccia recipes... see how they differ.

 

[Sally PB]

Hmmm.... I wonder if I could do the rise in the fridge overnight with the recipe I found. It has a short rise, as a lot of GF breads do. I've read that a longer rise is where some of the flavor develops.

One thing about making bread. Except for one time, I have been able to use whatever came out of the oven for something. As I say, toast happens.

 

[fuzzi]

Hmmm.... I wonder if I could do the rise in the fridge overnight with the recipe I found. It has a short rise, as a lot of GF breads do. I've read that a longer rise is where some of the flavor develops.

One thing about making bread. Except for one time, I have been able to use whatever came out of the oven for something. As I say, toast happens.

Fondue...

 

[Sally PB]

"It will be a very thick sticky dough." <-- "normal" version, ie, with wheat flour.

"the dough will actually be more like batter than dough." <-- GF version.

This difference is very typical. Since there's no stretchy gluten protein to support the dough, GF breads doughs are less dense, and "more like a batter than a dough" describes it well.

I'm curious. If I mix up the GF dough-wannabe and put it in the fridge over night, what will happen? Right now, there's plenty of space in the fridge, so I might need to find out.

 

[cavemanrich]

I don't have any bread or wraps or anything to put it on/in. So what have I been eating it with? A spoon.

This idea just popped up
How would the toum go with potato chips, or corn chips. Both are GF I think