Flutterby™! : cooking experiments

Next unread comment / Catchup all unread comments User Account Info | Logout | XML/Pilot/etc versions | Long version (with comments) | Weblog archives | Site Map | | Browse Topics

cooking experiments

2006-01-03 19:15:15.908432+00 by Dan Lyke 3 comments

Just seeing what I can learn with flours. Not for replication as is, just a reference for further experiment. This morning's experiment:

  • 1/2 cup sweet rice flour
  • 2 tbs. sugar
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tbs. butter
  • 1/2 lemon zest
  • 1/2 lemon juice
  • 1/2 cup - lemon juice quantity yoghurt

15 minutes at 425F. Flattened out, more like pancake shaped than biscuit shape. Outside was pleasantly browned, with slight carmelization. Lemon flavor was present, almost a little strong, but no off-flavors from the leavening agents. Fairly large, pleasant crumb. Inside had a gooey texture, kind of like sticky rice, almost pleasant that thin, but would have been annoying in a biscuit or muffin thickness. Tomorrow morning I play with straight brown rice flour.

[ related topics: Food ]

comments in ascending chronological order (reverse):

#Comment Re: made: 2006-01-05 15:04:56.848189+00 by: Dan Lyke

Yesterday: Same thing with brown rice flour and half the liquid. Good texture, I need to repeat the experiment with the sweet rice flour and see if it gets that stickiness.

#Comment Re: made: 2006-01-05 20:49:34.002887+00 by: Larry Burton

This recipe is 100% gluten free. Isn't it? I have a friend with a wheat allergy who is collecting gluten free recipes. I need to send her this way.

#Comment Re: made: 2006-01-05 21:19:25.870968+00 by: Dan Lyke

Yeah, that's why I'm experimenting with rice flours. I'm not putting this up here as a "this is immediately usable", more as a memory helper as I experiment with varying combinations of starches, fibers and leaveners to see what sort of textures I can get.