tag:blogger.com,1999:blog-2285523888432056855.post6147627111936169296..comments2024-01-03T08:21:41.587-05:00Comments on Gourmet Girl Cooks: Happy Fourth of July!Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2285523888432056855.post-885725730754543182013-07-05T09:55:59.123-04:002013-07-05T09:55:59.123-04:00Hi CyerSis! I didn't think about that (using B...Hi CyerSis! I didn't think about that (using Bob's almond flour instead of Honeyville)...but you are right, that could very likely be part of the problem, too. It has been a while since I used Bob's...but the difference in how baked goods turn out is like day and night. Hopefully Carole will look at these comments again so she sees this, too. Even though we got rained out yesterday...it was still nice -- just different from what we usually do. Looks like more of the same for today, too! Hope your weather is nice there! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-87445862636590769402013-07-05T02:07:35.360-04:002013-07-05T02:07:35.360-04:00Hi GGC,
I was just reading Carole's comment t...Hi GGC,<br /><br />I was just reading Carole's comment that her almond flour wasn't dry enough to form a crust. I wonder if she tried her recipe using Bob's Red Mill, as that sounded like a problem I had using Bob's. I love how my baked goods turn out now that you've gotten me switched over to Honeyville!<br /><br />Sorry your holiday got rained out ... but everything looks so nice and *green*! :-)CyberSishttps://www.blogger.com/profile/12785005260630246224noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-82791798446024092762013-07-04T22:59:32.300-04:002013-07-04T22:59:32.300-04:00Hi Pat -- you said it much better than I did! Oh....Hi Pat -- you said it much better than I did! Oh...and, I do not miss my rolling pin whatsoever! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-86232574544340127802013-07-04T19:20:38.882-04:002013-07-04T19:20:38.882-04:00According to Dr Davis amaranth is a non-wheat grai...According to Dr Davis amaranth is a non-wheat grain. The problem with amaranth and some other non-wheat grains - oats, quinoa, teff, chia seed, millet and sorghum - is not the gluten but the effect they have on raising blood sugar. He advises to avoid these items until you have reached your metabolic and weight loss goals. He advises that oats can be really tricky for folks who have celiac disease so for them it is best to avoid them totally.<br /><br />I love "no roll out crusts". For some reason operating a rolling pin is a skill I never mastered - LOL!<br /><br />Pat in OhioPat in Ohionoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-188776976999306722013-07-04T14:45:25.101-04:002013-07-04T14:45:25.101-04:00Hi Carole! Thank you. I do not think Amaranth is...Hi Carole! Thank you. I do not think Amaranth is on the Wheat <br />Belly list since it is a grain. Not sure what other ingredients normally go into your crust -- but next time, instead of adding amaranth, try adding additional almond flour a couple tablespoons at a time. I make a plain crust (to go with either a pie or a quiche) and I use: 2 cups blanched almond flour and cut in (with a pastry cutter) 3 tablespoons diced cold butter and 1 egg (yes, an egg). I press that into a pie dish and pre-bake it partially when making a quiche (wet filling) or completely when making a no-bake pie. I have also used 1-1/2 cups almond flour, 1/2 cup unsweetened finely shredded coconut, butter and egg. It makes a really good crust and is so much easier to make since it is a "no roll out" crust...just press and bake! I hope yours turns out well...but next time you can try adding additional almond flour. And...I LOVE that you have "ordered" it eaten because it's the 4th! Hahahaha! Have a great 4th! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-48314342596148585642013-07-04T14:20:28.247-04:002013-07-04T14:20:28.247-04:00This looks delicious, as always. I have a questio...This looks delicious, as always. I have a question. Being the 4th, I am making a rhubarb tart, or Muberteig. It is a delicious Danish pastry and sets off the rhubarb beautifully. Not wanting to use regular flour, I started with almond flour, but it wasn't dry enough to form a crust. I added amaranth flour and golden flaxseed flour and then prebaked it. Since amaranth is a grain, I assume it's not on the wheatbelly list, but wondered if you knew. I need to find something that can measure cup-for-cup to flour for a few favorite recipes. The final dessert is still in the oven, so I don't know how it will come out. But I have ordered it eaten because it's the 4th!Carolehttps://www.blogger.com/profile/10811137292107744641noreply@blogger.com