[Sca-cooks] converting to gluten free
Sayyeda al-Kaslaania
samia at idlelion.net
Tue Apr 12 11:35:59 PDT 2011
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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