A crisp not too sweet gluten free cookie/biscuit
agmss15
20 days ago
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Mild crisp cookie recipe (second try)
Comments (23)Will check out the suggested recipes. I spent some time on the King Arthur site and took note of the graham crackers, as it happens, and also of the animal crackers. One of the problems with baking in Italy is how many ingredients that are common in the U.S. can't be found here, at least not in the country: Milan or Florence might be a different story. Our local small supermarket is not currently carrying oatmeal (it was expensive anyway). Also unavailable: molasses, wheat germ, buttermilk, sour cream, buckwheat, rye, hard wheat flours (buckwheat flour used to be available, but not lately), dried currants and cherries, pecans, cranberries fresh or dried. Water pack pie cherries, though there's an abandoned orchard down the road. Pumpkin pack, though we get a fine substitute by roasting winter squash. Reliable dried yeast: I only use fresh now. Walnuts are very expensive. Vanilla and almond extract come in miniscule individual vials: my last trip to the U.S. I brought back bottles of both. We still eat well, but I really had to revise a lot of my cooking, and baking in particular. Also I'm a healthy cook, and getting older, both of which have caused changes in my cooking. We have good produce here, and the cheeses are sublime, though mostly I limit myself to a bit of Parmesan....See MoreFavorite gluten free dessert?
Comments (18)I am doing pumpkin pie this weekend. Here is a great recipe for pastry: http://www.mennonitegirlscancook.ca/2008/10/gluten-free-pastry.html I change it to full lard (can't have dairy) and used more tapioca in place of corn starch and more rice flour in place of potato starch. My MIL makes it as is and really likes it. Sorry I have no say for original recipe because I have to improvise but still love it. I improvise another recipe (Company's Coming Almond Torte) to this : 1/2 cup butter (I use coconut oil but give butter to those not bothered by dairy) 1/2 cup sugar 1 cup ground almonds 3 egg yolks 2 tsp vanilla Mix all these and fold in 3 egg whites I will lay out fruit (canned peaches usually) on the bottom of a parchment lined 8x8 pan and pour batter on top. Bake at 350 for 35 min or so. Top with whipped cream. I use this one a lot. It is kind of like a sponge, I think....See MoreShow Us Your Cookie Jar/Biscuit Tin/Cracker Barrel
Comments (37)This little gal lives in a corner of my china cabinet. She belonged to my mother, I have no idea how old she might be. Possibly my age or even older, I've not done any research on her, but she's been around for as far back as I can remember. And in some things, that's pretty far! She got a lot of use all through my childhood, I know! At some point, my mother attempted to repaint some of the areas where the color had worn off, so any value she may have had as an antique was ruined, but I love her just as she is! She's not held a cookie in the last 40 or more years, but she earned this 'retirement'. I also have a couple of clear pressed glass 'biscuit' jars, and I think I have a green Depression glass biscuit jar somewhere, but couldn't find it just now. I have way too much "stuff"! I don't use any of them for their intended purpose, they don't protect from humidity, and who wants soggy crackers or cookies! Or biscuits or whatever else would normally be stored in these containers. Rusty...See MoreGluten-free, dairy-free recipes which might appeal to a young man.
Comments (50)Well, despite my good intentions, I didn't get any baking done because my son-in-law awoke before everyone else yesterday, and used all the eggs to make us Mother's Day breakfast. Who could complain about that? ;) I spoke to my brother (nephew's father) who does most of the cooking for their family; he said they'd made spaghetti using the gluten-free product we'd given my nephew. They all, including the two teenagers, liked it, and brother said he couldn't tell any difference in taste from semolina pasta. Most of the time, I try to tailor recipes to my family's tastes, or convenience, so I appreciate the discussions of different methods and substitutions of ingredients. Thanks again to all of you who have shared real life experiences and advice about gluten-free/vegan cooking and medical issues. My SIL (nephew's mother) shares a practice with a local internist, so I think they have the medical issues covered. I'm just trying to help out with my specialty--as the family baker....See Moreagmss15
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13 days ago
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