| Register  | FAQ  | Search | Login 
It is currently Mon Jul 27, 2015 11:00 pm

All times are UTC - 6 hours [ DST ]




Post new topic Reply to topic  [ 3 posts ] 
Author Message
 Post subject: Decadent Gluten-Free Vegan Baking - Cara Reed
PostPosted: Mon Jul 21, 2014 4:47 pm 
Offline
Top of the food chain & doesn't need to prove it

Joined: Tue Mar 13, 2012 2:25 am
Posts: 620
i had this pre-ordered and it is shipping :) great birthday present I say! I was excited about this one, due to the fact that Cara said a lot of her flours are interchangeable (ie: not a dependence on superfine brown rice flour, which is not available in Canada). with alot of my friends being xgfx, i want to be armed with knowledge :)

_________________
A Vegan Julie/Julia Project: This Cycle: Great Gluten Free Vegan Eats! http://veganlydelicious.wordpress.com/


Top
 Profile  
 
 Post subject: Re: Decadent Gluten-Free Vegan Baking - Cara Reed
PostPosted: Fri Jul 25, 2014 10:55 am 
Offline
Top of the food chain & doesn't need to prove it

Joined: Tue Mar 13, 2012 2:25 am
Posts: 620
my book is here and everything in here is so fun. crackers, breads, cookies etc and i love how Cara had options for those who aren't gf intolerent but still not adding gluten at all (ie: how to make your own blends to make the recipe work for you). for example being Canadian i can't find superfine everything - but i can just use oatflour. :)

i am drooling over the sweet almond bread.

_________________
A Vegan Julie/Julia Project: This Cycle: Great Gluten Free Vegan Eats! http://veganlydelicious.wordpress.com/


Top
 Profile  
 
 Post subject: Re: Decadent Gluten-Free Vegan Baking - Cara Reed
PostPosted: Sat Dec 27, 2014 7:49 pm 
Offline
Writes Vegan Haiku
User avatar

Joined: Mon Feb 03, 2014 1:43 pm
Posts: 29
I've just started baking from this (ebook edition). So far, I'm one and one, in terms of fails and sucesses. I whipped up a batch of her basic GF flour blend, which called for superfine flours. I've never used those, so I just put my regular flours through my food processor in the hopes that the results would be similar.

I first made the dough for the Perfect Sugar Cookies. It was so sticky I couldn't roll it out, but after chilling for a couple of hours it was perfect. The cookies tasted very nice plain (I was out of almond extract and had to use vanilla), and were even nicer after I frosted them with her Royal Icing. Success.

I then attempted the Grandma's Chocolate Chip cookies. Again, the dough was super sticky. I think I would probably have had much better results if I had chilled this dough as well. As it turned out, the cookies flattened out and pretty much ended up as cookie brittle. They tasted okay, but were greasy and disappointing overall. (In the interest of fairness, my sons loved them. LOVED them.) I'm still calling this one a failure. I probably won't try this recipe again, just because I have other chocolate chip cookie recipes that I prefer, but if I did make it again, I would chill the dough first and possibly add a tiny bit of xanthan gum.

I think I will probably try a muffin recipe next!

_________________
I like to hang out on Instagram: @monstrouslytasty (food) or @atomicbrainbooks (vintage illustration).


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 3 posts ] 

All times are UTC - 6 hours [ DST ]


Who is online

Users browsing this forum: Google [Bot] and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum and fancied up by What Cheer