tag:blogger.com,1999:blog-1559850219424554239.post8027686077538343527..comments2023-09-25T11:48:08.067-04:00Comments on Unapologetically Fat: Gluten Free: First impressions and a comment on sugarJoGeekhttp://www.blogger.com/profile/16093660035883346402noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1559850219424554239.post-38798774777140037532010-12-15T14:40:48.703-05:002010-12-15T14:40:48.703-05:00Yes! It takes a lot of experimentation and commitm...Yes! It takes a lot of experimentation and commitment to find out what works and tastes best for you. Before offering GF waffles in my cafe, I tested about 6 different mixes. I was surprised to find that Bob's Redmill pancake mix was the sure winner in taste and texture. Some were not even palatable! So I feel for ya, I do. But I also love reading the updates.<br />=0)Notblueatallhttp://www.notblueatall.comnoreply@blogger.comtag:blogger.com,1999:blog-1559850219424554239.post-35103079123113185862010-12-14T19:11:19.850-05:002010-12-14T19:11:19.850-05:00Actually, I made GFCF red velvet cupcakes a couple...Actually, I made GFCF red velvet cupcakes a couple of weeks ago for the first time (I make red velvet cake every December), and it was great! My wheat-eating partner said he liked it BETTER than the versions I made with wheat and dairy, and he wasn't just blowing smoke up my nethers; he ate a lot more of the stuff than he did my prior recipe. The recipe came from the Gluten Free Cooking School blog.<br /><br />I also made a GFCF chocolate chip cookie this week from a recipe on Gluten Free Girl that was terrific, and would have been even better if I'd actually followed her directions and used amaranth flour as part of the mix, instead of subbing in my GF flour mix of brown rice/ cornstarch/ harina de maiz/ soy. I do want to get a finer grade of the maiz and brown rice flours, though, they can be on the gritty side. And GF recipes do tend to use more sugar and/or fat (plus have longer bake time) because the taste and absorption of the GF flour is different.<br /><br />(Not to mention that having eight different GF flours on hand, plus xanthan gum, is frigging expensive. Looks like I have a trip to the Bob's Red Mill outlet in my near future.)<br /><br />It's true, though, that there are some things for which there is no substitute. No GFCF pizza is ever going to match a great one made with wheat and real cheese. (On the other hand, there's plenty of crappy pizza out there, too, and I never did get to have the good stuff that often once I left New York.) So it looks like my go-to cheap ethnic food now is pho, rather than pizza. Well, now I have an excuse to eat more pho!Meowserhttp://fatfu.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-1559850219424554239.post-53281954223699040222010-12-14T14:56:33.834-05:002010-12-14T14:56:33.834-05:00You know, I found out I couldn't eat gluten af...You know, I found out I couldn't eat gluten after doing one of those food-allergy diets for 10 or so days, and I think it *really* avoided some of these issues, even though I'd never thought of it that way. I could have sugar, dairy and nuts again, so my taste buds were exuberant; the lack of bread sucked, but the deprivation feeling was lessened. For me, knowing that I'll be sick for ~3 days if I eat gluten removes a lot of the deprivation issues, too - there's no 'I'm being good' message that muddies the waters, but I can imagine that it's harder when you're doing it for your partner.<br /><br />I definitely agree with trying out multiple substitutions, and figuring out what works best for you - I think that a lot of the GF market now is where the vegetarian market was 15-20 years ago - everything was super healthy, and that's not always what you want. (I personally can't foresee a time when bean-flavored cake will appeal to me.) I'm a fan of rice/potato/tapioca, which is FAR from whole grain, but it makes lovely cookies.<br /><br />(and I'm not sure if you were mentioning rye as a wheat substitute, or just mentioning it as a separate flavor, but in case it's the former, I wanted to make sure you knew that rye flour isn't GF in general - if you have a hookup for GF rye, though, I'm super excited!)alicehttps://www.blogger.com/profile/03182612141561309090noreply@blogger.comtag:blogger.com,1999:blog-1559850219424554239.post-76933055316382299792010-12-14T09:36:45.910-05:002010-12-14T09:36:45.910-05:00You're right--different things don't subst...You're right--different things don't substitute for each other well at all, and whether you like something has an awful lot to do with what you're expecting. <br /><br />Good luck with the change. I seem to vaguely recall reading that your taste buds can change in about two weeks, so hopefully the adjustment won't be too long and hard.<br /><br />I wonder if adding a bit of sugar (or honey or your preferred sweetener) to the pancakes or breads would counter the bitterness of the sorghum a little.KellyKhttps://www.blogger.com/profile/00107695659185335269noreply@blogger.com