So I have more thoughts. I know I was excited about the idea of only two flours from the cook book below, which I still am. But I was reading about living gluten free the other day. (You can live a gluten free life and be very unhealthy by the way). The pre-made gluten free flours and stuff are full of crap and so many "white" nutrition less flours.
I think I'd like to come up with a healthier "flour mix" and a healthier "pancake mix" and make those work to make other things.
I went to the store and for the first time decided to mingle with a few new flours that will be a lot healthier and give you more nutrients:
Teff
Sourgum
Millet
almond ... and some other one I can't remember.
I know this seems overwhelming. It is a bit for me, but my theory is I'd rather get over that thump now and figure out these darn grains so my family can live a healthier lifestyle. I didn't want my kids or me filling up on white bread before being gluten free so why would I want to use the unhealthier gluten free grains?
Anyways... still experimenting. I made a gluten free pizza today. It was wonderful- my husband thought it tasted close to the real flavor of a wheat pizza. However it didn't rise, so it was flat. Working on that. But at least the taste was excellent and it didn't taste like straight tapioca. The best way I have found to learn about these flours is to buy gluten free cookbooks. They're definitely worth investing in if this is going to be your lifestyle. They have gone through all the work experimenting with flours and stuff.
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