Yay! A truly malleable AND all natural gluten-free dough. This dough was so lovely that I was able to do this:
Now this was just a test, so it's nothing fancy, but bubbling with a smidgen of rice syrup and just a touch of butter, it tasted so, SO good! I felt like an old farm girl in her kitchen, again. With my apron on and wooden spoon in hand, I mixed and molded, and ate the whole thing right up. Yumm!
I adore whole grain moist breads. It is what I miss most being gluten-free. But here I have it once again. This trial run with the remaining dough from the tarte and cheese cake crust (which I will make today) will next be turned into cinnamon rolls. I can't wait to serve a batch of those to my family. I also believe that I will be able to turn this dough into pizza dough with a few minor changes and into sugar cookies, too.
I have been working for about 3 years now on developing just such a dough without all of the super-processed starches and xanthan gum. I base my recipes on gluten-free, whole grain flours, and other old fashioned ingredients like milk, butter, and honey or rice syrup. I have made these with sugar and soy or rice milk, also and they work equally as well. My goal is to be gluten-free without being so processed and starchy which many celiacs eventually develop sensitivities to. I myself became so over burdened by corn starch in my diet that I can no longer eat corn of any sort or even use facial products with vegetable glycerine, since that is often if not usually made of corn. I have also noticed a nasty chemical aftertaste to all non-organic starches, which completely ruins any wholesome or organic ambiance in food.
Yay! Here's to good, old-fashioned comfort food.
P.S. That huge pile of egg shells are just being kept for our hens. No, I did not use all of those today.
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