Gluten free dough does not handle the same way as regular dough. It is a reality of learning to cook gluten free, but it does not mean that taste needs to be compromised. But it is for this reason that drop biscuits work better than rolled biscuits. This recipe is my best success thus far with gluten free rolled biscuits. It comes from the blog of Celiac Teen. The millet flour seems to be the key here, it behaves so nicely in those recipes that are particularly difficult to convert.
Thursday, January 24, 2013
I didn't get a crepe maker for Christmas (which ended up being okay - I learned the frying pan method), but I DID get a waffle maker. You just can't make those delicious little squares on your own. These turned out so crisp and wonderful, I could have eaten them all day! This recipe comes from Food.com, and I will be making them again! The vanilla custard recipe comes from my family, and is a long standing tradition to eat with waffles. Dip them in custard, or layer the waffles up with custard, jam, fresh fruit, whipped cream, whatever you desire!
Wednesday, January 23, 2013
Crepes have always been one of my favorite meals/breakfast items/ desserts. They are so delicious and versatile! I knew these could be converted to GF since my little brother had done it once before. Also, The Creperie in Edmonton serves gluten free crepes! (As a side note, I also have their GF bread recipe... but I haven't attempted it yet!) I hadn't tried making crepes myself since I was hoping to get a crepe maker for Christmas. A crepe maker is basically an inverted frying pan that you dip into your batter, creating a paper thin crepe! I had never tried the frying pan method. But I am impatient, so I figured I could try at least once to make crepes in the frying pan... and voila! This recipe comes from Living Without. Try them sweet or savory, for breakfast or any meal of the day! The flour blend I chose is a high protein mix, because it lends itself nicely to high elasticity.