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.
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#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.