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kolka

Member Since 13 Jun 2006
Offline Last Active Nov 08 2007 02:26 PM
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Topics I've Started

Attn: Larry Mac

19 April 2007 - 12:22 PM

I tried to pm you with an important question. Did you get it?

Aaaarrrrgggg!

31 March 2007 - 01:56 PM

Sorry, still new to gluten-free baking and very frustrated.

I made chocolate chip cookies, Bette Hagman's recipe:

1 c. Featherlight 1 tsp baking soda
tsp. Xanthan 1 scant tsp salt
c. sorghum 1 tsp vanilla
c. margarine 2 eggs
c. butter flavor Crisco one 12 oz. Bag chocolate chips
c. sugar 1 c. chopped nuts
c. brown sugar

Mix dry, mix wet, blah, blah, blah - but I swapped the Crisco and margarine for 1 cup clarified butter. The end product was terrible. They spread way too much. They are paper thin. Taste good, sure, but look terrible, way too thin.

I asked a similar question a week or two ago about vegan chocolate chip cookies and coconut oil in place of butter. Someone said that if they spread too much, there is too much oil. However, I swapped 1 cup for 1 cup.

Is clarified butter not good for baking? Not good for cookies? We can't use margarine or Crisco anymore. We have to use clarified butter, coconut oil or natural lard. Still looking for some non-hydrogenated, natural lard. Don't know where they sell it. Will that work better?

I've wasted a whole cup of butter and a whole bag of chocolate chips. Why is gluten-free baking so difficult and unforgiving?

? Re: Coconut Milk

28 March 2007 - 09:05 AM

For folks who are dairy-free, I understand that coconut milk is an option. Someone here posted a recipe for ice cream (please be so kind as to post again, thx). However, I've been buying cultured soy for dd and now I find out that she (and I) shouldn't eat much soy. Is there a way to culture the coconut milk? I suppose that I can make a pudding out of it and she might not notice. You can buy acidophilus at GNC or any health store. Would this work? We used to make our own yogurt all the time and I miss it.

Vegan Chocolate Chip Cookies

16 March 2007 - 03:23 PM

I tried to convert Martha Stewart's choc chip cookie recipe to gluten-free and vegan. The original recipe states: "Unlike in recipes for chewy cookies, we used more butter and less brown sugar to produce the ideal thin and crisp cookie." The recipe is:
2 Cups all-purpose flour
1 Teaspoon baking soda
1 Teaspoon salt
2 (1 cup) unsalted butter, softened
1 Cup granulated sugar
1/2 Cup packed dark-brown sugar
2 Teaspoons pure vanilla extract
1 large whole egg, plus 1 large egg white
12 Ounces semisweet chocolate chips, (about 2 cups)
Preheat oven to 375 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
Add vanilla, whole egg, and egg white. Beat on low speed until well combined, scraping down sides of the bowl as needed, about 1 minute. Add flour mixture in two batches; mix until just combined. Mix in chocolate chips. Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes. Transfer parchment and cookies to a wire rack to cool completely.

I added 1/2 tsp xanthan (not enough?) and replaced the eggs with 1/3 cup water mixed with 1 TBSP + 1 tsp flax meal. For the 1 cup butter, I used the same amount of NON-hydrogenated coconut oil (the healthy stuff, called oil, but is solid at room temp like butter).

The cookies spread WAY too much. They look like lace cookies. What can I do to make a good vegan chocolate chip cookie? Was it a mistake to use "more butter (coconut) and less brown sugar"?

Warming An Egg First

22 January 2007 - 03:40 PM

I made Bette Hagman's Quick and Easy Pizza Crust from her GFG Cooks Fast and Healthy. I've made this recipe a couple dozen times and it has always come out well. It's a good recipe and it is essential to me because pizza is one of the only foods dd will eat at this time.

The only thing that I did differently was warm the egg first. I used to toss it in, but I've been in the habit of warming it since I've been practicing making bread.

The batter came out way to thin, thinner than pancake batter. Why? I'm certain that I added the right amount of gluten-free flour mix (1 1/2 cups). I didn't forget the tsp xanthan gum. I did add 1 tsp salt instead of the 1/2 tsp salt by mistake. That couldn't have caused the difference, though, could it? I proofed the 7/8 cup water with the yeast and tsp sugar. I mixed that with the egg and TBSP oil. Then I added the flour.

The only difference is that I warmed the egg first. The batter was so different, it was as though I used 2 cups of water. I'm sure that I didn't! What could make the batter so watery - a batter I've made dozens of times before?