baking with multiple flours...
Well, gluten-free pizza isn't so bad. I used a recipe based on the one Gluten-Free Girl has up on her blog, swapping out the potato starch for tapioca flour, because that's what I had on hand. It wasn't bad, but I definitely missed how wheat flour makes a great, easily rollable dough. I might need to experiment with the amount of ground flaxseed in the mix if I keep doing this. I did like the corn flour and the way it tasted with the pizza, so that was a good choice, but I think the balance of cornstarch in the mix was a little too high. I'll have to experiment.
I really thought I'd be experiencing more gluten cravings. I want bready food, but not so urgently that it feels like withdrawal or something along those lines. And I'm not noticing a difference with my allergies yet. We'll see how it goes tomorrow, when I spend the afternoon manning a table at the Farmer's Market. There are some quite spectacular bakers there usually, so there will be temptation in the way.
About Me
- Anna
- I finally finished an MA in linguistics in 2013 and recently embarked on the messy adventure that is parenthood. I like to write about language, books, crafts, religion and lack thereof, gender and sexuality, and parenting. Find me on Ravelry as Winnifred17 and on Craftster as Winnifred.
Quotes
"Nothing feeds the center so much as creative work, even humble kinds like cooking and sewing."
-Anne Morrow Lindbergh
-Anne Morrow Lindbergh
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