[Sca-cooks] converting to gluten free
yaini0625 at yahoo.com
yaini0625 at yahoo.com
Tue Apr 12 11:40:05 PDT 2011
Does this recipe require a sourdough starter or actual sourdough bread?
If it calls for sourdough bread and you don't want to make a loaf of gluten free bread try Udi's brand bread- not Rudi's.
For sourdough starter we have experimented with rice flour, xanthum gum, yeast and water. It doesn't have the same traditional "sour" taste as sourdough bread but it was good.
Aelina the Saami
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-----Original Message-----
From: Sayyeda al-Kaslaania <samia at idlelion.net>
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.orgDate: Tue, 12 Apr 2011 13:35:59
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] converting to gluten free
Hello,
I wonder if someone more experienced with gluten free cooking can talk
about how best to make this gluten free? Could I substitute xanthan gum
and water for the sourdough? I figure I need to play with it, but I'm
hoping not to re-invent a wheel. :)
Sayyeda al-Kaslaania
*******************
Counterfeit (Vegetarian) Isfîriyâ of Garbanzos
Andalusian p. A-1
Pound some garbanzos, take out the skins and grind them into flour. And
take some of the flour and put into a bowl with a bit of sourdough and
some egg, and beat with spices until it's all mixed. Fry it as before in
thin cakes, and make a sauce for them.
1 c chickpea flour
4 t cinnamon
½ c sourdough
¼ c cilantro, chopped
4 eggs
½ t salt
2 t pepper
garlic sauce:
2 t coriander
3 cloves garlic
16 threads saffron
2 T oil
2 t cumin
2 T vinegar
[snipped] Crush the garlic in a garlic press, combine with vinegar and
oil, beat together to make sauce. Combine the flour, sourdough, eggs,
spices and beat with a fork to a uniform batter. Fry in about ¼ c oil in
a 9” frying pan at medium high temperature until brown on both sides,
turning once. Add more oil as necessary. Drain on a paper towel. Serve
with sauce. Note: The ingredients for the sauce are from “A Type of
Ahrash [Isfîriyâ]” (p. 96) which is from the same cookbook. What is done
with them is pure conjecture.
How to Milk an Almond Stuff an Egg And Armor a Turnip: A Thousand Years
of Recipes
By David Friedman and Elizabeth Cook ISBN: 978-1-460-92498-3
http://www.daviddfriedman.com/Medieval/To_Milk_an_Almond.pdf
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