[Sca-cooks] converting to gluten free
Holly Stockley
hollyvandenberg at hotmail.com
Tue Apr 12 13:28:31 PDT 2011
I'd agree with Urtatim, you shouldn't really NEED xanthan or guar gum on this one. But I'd probably use a little tapioca starch in place of the "sourdough". You could add just a bit of yeast if you think it's necessary, though I'd think not. The tapioca will give you a little bit of the "stick" necessary to hold it together. ;-)
Femke (who is getting more familiar than she ever wanted to be with GF baking. Upside - I make a mean GF pie crust)
> >
> > *******************
> > Counterfeit (Vegetarian) Isf?riy? 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.
>
> I don't think you need xanthan gum. You can make perfectly tasty
> fried chickpea-flour foods without any leavening at all (falafel and
> pakoras come to mind). I would suggest omitting the sourdough, using
> an extra egg and/or a little bit of water to get a consistency you're
> happy with, and making the cakes quite thin.
>
> Ursula Georges.
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