(no subject)

[camwyn]

Another way you know you're me:

The mental argument of the day with yourself contains the line, "There's no such thing as whole wheat lembas!", and shortly thereafter includes a comment to the effect of, "Hmm, I'd better clarify a whole bunch of butter as long as I'm making this- now where's the waffle iron?"

Comments

*snickers*

[drharper.livejournal.com]

Mind if I metaquotes you?

Re: *snickers*

[camwyn]

Sure, go ahead.

(For reference's sake, the recipe I'm working from may be found here.

Re: *snickers*

[derien.livejournal.com]

Sounds delicious. But didn't you decide the semolina didn't work? I was sort of hoping you'd find a recipe which didn't include anything related to wheat because eor is gluten-intolerant. The flours I currently have in my kitchen include:
gram (real gram - ground from the dried leaves of some type of plant that grows in India, I believe)
chick pea
moong (which might be almost identical in characteristics to the chick pea flour)
soy
rice
corn
Do you think any of these would work? Perhaps with the addition of some xanthan or guar gum for cohesiveness?

Re: *snickers*

[drharper.livejournal.com]

*points to discussion above*

Try substituting almond flour. That's gluten free and probably closer to what the Elves actually had available.

Re: *snickers*

[derien.livejournal.com]

Yeah, I read the discussion above, but the referenced recipe already used almond flour AND semolina, so I figured that was what she'd ended up using.

Re: *snickers*

[camwyn]

I didn't use semolina because I haven't got any use for the rest of the bag, should I buy a bag of it. I made it with bread flour instead, which is about 13 or 14 percent protein by weight, same as semolina. It worked out okay, but didn't really seem like what I was expecting, and didn't cook up especially crisp either. So I'm going to be working from nut flour next time, I think. I just didn't have enough almonds on hand to do that in the blender.

Like as not the next recipe will be done using grade A maple syrup, too, because while honey is perfectly acceptable and Elven and all of that, the honourary Canadian in me has an urge to see maple syrup involved in more foods.

Re: *snickers*

[feonixrift.livejournal.com]

On general similar note, other ways of getting cohesiveness than gluten? Curious.

(I'm moderately wheat intolerant, but not totally gluten intolerant, so I usually bake with spelt.) (And thankyou! Camwyn for all the help with my bread clumsiness, it's working now.)

Re: *snickers*

[derien.livejournal.com]

Xanthan gum and guar gum can help give that cohesiveness that's usually given by wheat gluten, and can be bought in a powdered form - comes in bottles that look like big white plastic pill bottles with orange lables. Only problem - one or the other, and I can never remember which, disagrees with my stomach and gives me almost like a touch of the runs. So for someone like me, who's only very slightly gluten intolerant, it's not neccessarily better than eating something made of wheat. (Although seeing as the long run effect of eating wheat if you're gluten intollerant can include getting intestinal cancer, it MIGHT still be better.)

Re: *snickers*

[camwyn]

That would probably be the guar gum. Guar gum has a higher amount of fiber to it and as a result tends to have a laxative effect. Xanthan gum, unfortunately, costs three times as much.

... yes, I have a lot of gluten-intolerant or coeliac friends.

Re: *snickers*

[camwyn]

Side note: sorghum flour, esp. mixed with soy flour, is supposed to be quite a good substitute for wheat flour, so long as you add in the usual gums for structure.