Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Adventurous Bakers!
0

9 posts in this topic

Well.

So.

I wanted to make sour cream by culturing cream with a bit of yogurt. I must have gotten a bad batch of yogurt because I ended up with a pot of warm, slightly sour cream.

I ran a couple runs of it through my food processor to make butter, but the last bit was the most yogurt-like (although still very very thin) and it wouldn't process into butter. I left it on the counter overnight while I thought about it, and decided to bake something with it. It's somewhere between over-whipped cream and butter.

I sort of followed a recipe for Irish soda bread, but left out the oil and just used my ..... goo. It ended up being a very liquid. Now, I've never made soda bread, but all the recipes say 'press into pan', so I'm thinking this isn't going to come out even remotely bread-like.

Any guesses about what I've made?

0

Share this post


Link to post
Share on other sites


Ads by Google:

More of a cake batter? Chicken food? Did you bake it? How did it turn out! This is so exciting!

0

Share this post


Link to post
Share on other sites

Just put it in the oven. How long d'ya suppose I should bake it? an hour?

It was cake-batter like.

0

Share this post


Link to post
Share on other sites

I would check it at 20-30 minutes and see from there. Cakes are usually 25 min

0

Share this post


Link to post
Share on other sites

Any guesses about what I've made?

Well . . . if it was me experimenting like that . . . I think I would end up with a BIG hockey puck . . . perhaps a manhole cover. Me and any kind of bread "experiment" just doesn't work.

Let us know how it turns out.

0

Share this post


Link to post
Share on other sites




Still gummy in the middle. I turned it down and left it in.

0

Share this post


Link to post
Share on other sites

What did you use for the gluten free flour replacements ? What kind of pan are you using, ceramic, metal, square, round ?

Bake it until the center is springing back when touched, and a clean table knife inserted comes back out clean, and take it out of the oven before the smoke detectors go off. ;)

0

Share this post


Link to post
Share on other sites

Looks like a bit too much tapioca. The outside is flaky, but the inside is rubbery, like Brazilian cheese rolls. Tastes ok when hot, but I'm not sure how it'll be once it cools.

The goo seems to be more like ricotta cheese after baking, so maybe I'll search down a cheesecake recipe for the rest of it.

0

Share this post


Link to post
Share on other sites

Now try toasting it and tell us how it tastes.

Have you tried it with jam or butter?

Maybe you've invented some sort of new nuclear weapen disguised as bread?? :blink:

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,352
    • Total Posts
      920,503
  • Topics

  • Posts

    • I already did. Thats how i found the place. Its amazing to actually go to a restraunt again.
    • This is EXACTLY what happens to me. It has twice now and both times was after both glutening episodes but once it was the day after and the other time it was a week and a half. So I'm still not sure if it's related or strange bug bites...

      Did they stop happening when she stopped being glutened? Did you decide they were definitely related? I'm really confused by this and would love to know whether to insecticide my house or....
    • Thankyou both! I was wondering if my high levels left much doubt on the diagnosis. I don't see the GI until the 15th Sep and I don't think I can stand to eat gluten in that time. If he tells me to I will do so after then. After 25 years of symptoms I don't think there is much chance of healing my bowel In a couple of weeks. I'm actually terrified of the damage they might find. But I think I will need the endo since there may be other things going on with me. So great they didn't put your son through the biopsy! Once I have a formal diagnosis I have my kids to worry about also. I can't even stand the thought of my daughter having a blood test. I think she would need to be sedated as she is so fearful and pain sensitive. My son is not yet 2 so I don't think they will test him. I'm feeling so off at the moment. I think I have some anxiety and reflux going on complicating things quite a bit.
    • My son's antibodies were 300. Based on his extremely high levels, his pediatric GI suggested genetic testing instead of the biopsy. Genetic testing can't diagnose celiac on its own but combined with such high levels, the gi dr was confident a positive genetic test would confidently diagnose celiac. He warned that biopsies are small snapshots of the intestine and can miss damage. He said this is an approach used very often in Europe but not as much in the US. What sold me on that approach was the ability to put my son directly on a gluten free diet instead of waiting three weeks for the biopsy, during which time he would continue to eat gluten and feel terrible. I'm not sure if this is more common with younger patients though (our son is two), based on the idea that he's had less time to inflict damage that would show in a biopsy? We are very happy that we immediately started the gluten free diet and chose the genetic testing. Our son got the proper diagnosis and his recent number shows a drop to 71 after only 4.5 months gluten free! Not sure if this helps. Good luck and I hope you feel better soon!
    • We have been off gluten for a while now, and symptoms return when I've allowed gluten full meals… so something still isn't sitting right with me.  Checking with her doc about seeing a pediactric GI although I'm not sure how long that will take since we live in small town America. I know she didn't get at least one of the recommended full panel tests but maybe two, can someone help clarify, or is she missing two? DGP for sure and possibly EMA? And if I understand what I'm reading in other posts that the DGP can be more accurate? Thanks Her blood panel results: Ttg ab iga <.5u/ml ttg igg <.8u/ml aga ab iga <.2 u/ml aga an igg <.7u/ml iga 61mg/dL  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,417
    • Most Online
      1,763

    Newest Member
    Suzette Porter
    Joined