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Here is what I've learned during the past few
months:
• I use xanthan gum and guar gum interchangeably
(1 1/2 times more guar gum for the same amount of xanthan gum) but I
serendipitously found that using equal amounts of both is even better. For
example, I use both in my pie crust which I've made even better for this new
book. And, I use both in French bread. I don't know the chemical reason for
this, but I certainly like the end result which is a smoother crust and better
texture.
• I've learned that these gums thicken the
batter a few seconds into mixing and that's when the batter is mixed enough. No
need to keep mixing for a specified amount of time. When you see the batter
thicken slightly, you can stop mixing.
• Break eggs
into another container before adding them to the batter. In the last month, I
found two eggs (yes, I broke them directly into the batter) that were bad and
had to throw all the batter away. That's a terrific waste of time and
ingredients and I certainly know better but, like many of us, I was in a hurry
and looking for shortcuts. By the way, when I'm finished with this book I want
to add up all the eggs I've used for this project. The total number will
probably astound all of us!!!• Use
standard measuring cups and spoons, not spoons we eat soup with or measuring
cups that were made for use in another country. For example, I bought a
wonderful little glass measuring cup in Tokyo during one of my consulting trips
and love its clean design that doesn't take up much space in my cupboard or
dishwasher. But I tested its accuracy against my standard glass measuring
(Pyrex) cup and found it's "off" by a few tablespoons, which is enough to affect
my baking results.
• Speaking of measuring cups, measure oil or
melted butter in a measuring cup first and then measure sticky ingredients such
as honey or molasses in that same cup. The oil residue left in the cup makes any
sticky ingredient slide right out, eliminating the need to coax it out with a
spatula.
• Although I remain devoted to my nonstick
(gray, not black) baking pans for breads, cakes, and pies I've learned that
baking pans make a tremendous difference when baking cookies. Sometimes, the
nonstick baking sheets cause cookies to brown much too quickly. And, the
insulated pans don't brown the cookies very much at all. I've turned to my light
gray (dull finish, not shiny) baking sheets. And, I always use parchment paper
which eliminates the need to grease the baking sheet and the cookies never
stick. Parchment paper can be used (both sides) several times before discarding, so it's not
really a huge expense.
• I'm learning more and more about a new product
called Expandex. It's a modified tapioca starch that produces a more
"normal" looking crumb in breads and muffins. By that I mean that the texture is
not heavy, dense, or cake-looking as many gluten-free breads and muffins
are. I made mini-Cream Puffs for the Gluten Intolerance Group conference
last month in Salt Lake City, UT by replacing 2 tablespoons of flour with it. I
always use about 1/4 cup of it in my muffins for a crispier crust and a
beautiful crumb. If you would like to experiment with this new ingredient, go to
www.expandexglutenfree.com
• Gluten-free flours play different
roles in baking. Protein flours such as sorghum, bean, Montina, etc. give our
baked goods the necessary protein for good texture and structure. Starchy
ingredients such as cornstarch or potato starch lighten and soften the texture
of baked goods. Tapioca flour (sometimes called tapioca starch) gives baked
goods a crispy crust and good mouth-feel, including a bit of "chew." But too
much tapioca produces a rubbery texture and too much potato starch yields a texture
that almost dissolves in your mouth (think Passover items made exclusively with
potato starch).
• Sweet rice flour is becoming one of my pantry
staples. I use it to thicken soups and gravies for an opaque, smooth texture
that isn't grainy (like regular rice flour) or shiny and fake-looking (like
arrowroot) or clear (like cornstarch). It also gives elasticity to pie crusts
and tortillas, which is important so they don't break apart when rolling them
out.
• Although I'm not a fan of deep-frying, I have
several fried recipes in my new book. I realize that I've missed the extra
crunchiness that frying lends to our foods. I've learned to use a heavy-duty deep
saucepan where I can control the temperature of the oil myself or an electric
deep-fat fryer that controls it for me. It appears that unless you want to spend
lots of money for a fairly large fryer (that requires lots of oil but can fry
many items at once which is important if you have a large family) you won't be
able to adjust the temperature yourself. If that's very important to you, then
opt for the bigger, more expensive unit. Otherwise, the smaller versions such as
the Fry Daddy by Presto work just fine. Always be VERY careful around hot oil
and keep kids and pets away while you're frying.
Where
in the World is Carol?
No
travel this month (in fact, no travel until my cooking classes at Bob's Red Mill
in Portland, OR on September 13-14).
Although
asked to be a speaker, I won't be at the Gluten-Free Culinary Summit on August 26-28, http://www.theglutenfreelifestyle.com/culinarysummit.html
But it looks like a fantastic line-up of chefs, so attend if you can. It's
in Copper Mountain, CO.
The
reason I won't be there is that in addition to working on my new cookbook, I
will be happily caring for my new granddaughter who is scheduled to arrive in
August. She has dominated our lives for the past several months, causing my
daughter-in-law to be on complete bed rest and deal with gestational diabetes. All in
all, a difficult pregnancy, but one that doctors assure us will end in a healthy
mom and baby. I can't wait to be a grandmother again!!
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