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Claire

A New gluten-free Cookbook

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For the cookbook addicts. Claire

WHEAT FREE RECIPES HARVESTED FROM ALL OVER THE WORLD

http://www.dfw.com/mld/dfw/living/food/14158173.htm

Have you seen their cookbook? I'm just wondering if it would have any recipes that dont call for gum. All of the books I've read so far had recipes that called for one of more types of gum. I haven't yet found one that doesn't call for it.

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Have you seen their cookbook? I'm just wondering if it would have any recipes that dont call for gum. All of the books I've read so far had recipes that called for one of more types of gum. I haven't yet found one that doesn't call for it.

hi, Like you i am not crazy about using the gums for every recipe . I have been baking alot of years. started cooking at 13 . but only cooking gluten-free 1 year this month . I am slowly converting alot of my old recipes. I have made many of my cookies without any and they have turned out great , every one eats them . With help from some bakers on another site have just converted a few cake recipes, some muffin and my pumpkin bread recipe. my pumpkin bread was soo good and held up for 4 days, well that was how long it lasted,lol . may have been fine longer, we'll never know ,

I am the only celiac but cook all gluten-free. right now im trying to make a cinnamon graham cracker, cant seem to get it crisp enough ,lol but only beginning. I really think alot of it just has to do with what flour you use. I spent months just learning what each flour is suppose to do. rice is always the texture , a little gritty unless careful potato starch lightens the baked good , tapioca adds the chewyness and cornstarch or arrowroot seems to give some lightness but some type of hold to it .

anyway I hope you have good luck and I really dont think gum in everything is necessary , the one exception breads, gluten-free breads need all the help they can get ,lol . this is only my personal opinion.

rosie

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Neat thread and link!

Rosie, what cool texture info on flours. I'm at the beginning of my gluten free baking career, though I've done some special diet baking. I was beginning to think about baking combinations and how to mix flours for different purposes. Do you use flax or almond meal? I know that flax can hold moisture, too, and is a great source of fiber. It can also act as an egg replacer in batters. Almond meal is a bit decadent but can provide a yummy texture. You usually need to cut down on added fats. As for crisp graham crackers... I wonder. What are you experimenting with now? Have you tried different sugars/molasses?

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Claire-

That cookbook looks very cool. Thanks!

Rosie-

If you figure out those graham crackers--let us know! I would love to benefit from your experiments! :D

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I've made the Bette Hagman graham crackers, and I thought they had too much cinnamon. I discovered that they crisp up and get hard after coming out of the oven. The first time they were so soft I cooked them for longer and then the edges ended up burned and the middle soft so I gave up and took them out. Lo and behold a while later they were like crackers. Of course, I processed them immediately for a cheesecake crust and I haven't eaten a graham cracker forever, but the crust tasted exactly as it should except the slightly burned too much cinnamon flavour. My second attempt I used less cinnamon and thought it was better. (Also for a cheesecake, so if your eating these plain, I can't say how authentic the taste is.) Also, there is a recipe for Honey Graham Crackers in the Incredible Edible Gluten Free Food for Kids book.

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