[Sca-cooks] gluten free recipe help

[Christy]

The taste you're noticing is chickpea flour, which makes the base of their "all-purpose" blend.  It is going to be protein-heavy, better for breads than cakes. 
Christianna

-----Original Message-----
From: Sca-cooks [mailto:sca-cooks-bounces+chefchristy=kingstaste.com at lists.ansteorra.org] On Behalf Of The Eloquent Page
Sent: Friday, April 12, 2019 2:20 PM
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] gluten free recipe help

 From last night's experiment - Bob's Red Mill gluten-free all purpose 
flour flour makes an acceptable Shrewsbury cake, although the taste and 
texture are not identical.  However, you cannot knead it for the 
half-an-hour the recipe calls for - just bring the dough together 
quickly, shape and bake.

Katherine



On 4/11/2019 5:27 PM, Christy wrote:
> Gluten-free bread made into breadcrumbs makes a very acceptable Gyngerbrede.
>
> Stuffed Dates - stuffed with almonds, or pine nuts, or cheese, or fried in honey and dusted with pepper (Apicius)
>
> Buckwheat pancakes
>
> Oatcakes
>
> Rice Pudding - perhaps with "jeweled" with saffron,  nuts and fruits like pistachios, apricots, chopped dates?
>
> Sweet Blancmange
>
> Marzipan
>
> Honeyed Walnuts
>
> Angel's Food (ricotta, sugar, orange or rose water - I like to use both)
>
> If you are not familiar with gluten-free flours, I'd advise against trying to make something now with a straight-up substitution.  There is really no such thing as an "all purpose" gluten free flour, they are NOT all created equally, with one being mostly bean (Bob's Red Mill), some primarily tapioca and rice starch (pie shells), and some made with higher protein flours like sorghum and quinoa.  Like I said, a loaf of good gluten-free bread (Udi's, Rudi's, Scharr), will make dandy breadcrumbs to make up a batch of period Gyngerbrede, but other than that, stick to actual gluten-free flour products like the oat, rice, and buckwheat I mentioned above (all of those are period, too!).
>
> Christianna
>
>
>
> -----Original Message-----
> From: Sca-cooks [mailto:sca-cooks-bounces+chefchristy=kingstaste.com at lists.ansteorra.org] On Behalf Of The Eloquent Page
> Sent: Thursday, April 11, 2019 4:12 PM
> To: Cooks within the SCA
> Subject: [Sca-cooks] gluten free recipe help
>
> We're doing a dessert board for an event this weekend, and I just
> realized that we have a fair number of baked dishes that have wheat.
>
> Does anyone have a suggestion for something that works well with
> gluten-free flour?  The iambles I tried just don't hold together properly.
>
> Katherine
>
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