545 replies to this topic

[splinky]

just put a gluten free mac & cheese into the oven. i'm not very hopeful about the final outcome. rice pasta has a weird taste and texture. the rice flour bechamel was passable but i dunno. also i broke one of my favorite mini glass bowls while making the mac, so it has a negative association now, anyway. also you should probably wear closed toe shoes in the kitchen

probably it's not much worse than frozen aisle mac & cheese but i avoid that like the plague. it's possible that i slightly overcooked the rice pasta, while cleaning up all the glass and flour.

[flyfish]

just put a gluten free mac & cheese into the oven. i'm not very hopeful about the final outcome. rice pasta has a weird taste and texture. the rice flour bechamel was passable but i dunno. also i broke one of my favorite mini glass bowls while making the mac, so it has a negative association now, anyway. also you should probably wear closed toe shoes in the kitchen

probably it's not much worse than frozen aisle mac & cheese but i avoid that like the plague. it's possible that i slightly overcooked the rice pasta, while cleaning up all the glass and flour.

You need a kitchen man

cXaSHWb67dI

[splinky]

just put a gluten free mac & cheese into the oven. i'm not very hopeful about the final outcome. rice pasta has a weird taste and texture. the rice flour bechamel was passable but i dunno. also i broke one of my favorite mini glass bowls while making the mac, so it has a negative association now, anyway. also you should probably wear closed toe shoes in the kitchen

probably it's not much worse than frozen aisle mac & cheese but i avoid that like the plague. it's possible that i slightly overcooked the rice pasta, while cleaning up all the glass and flour.

You need a kitchen man

cXaSHWb67dI

i also need someone to help me with the cooking and cleaning

[Suzanne F]

just put a gluten free mac & cheese into the oven. i'm not very hopeful about the final outcome. rice pasta has a weird taste and texture. the rice flour bechamel was passable but i dunno. also i broke one of my favorite mini glass bowls while making the mac, so it has a negative association now, anyway. also you should probably wear closed toe shoes in the kitchen

What brand of pasta are you using? Honestly, i avoided bechamels thus far, resorting to just reduced cream and milk sauces....I know...such a hardship....I agree though that the rice pasta can be kind of gummy if it's overcooked and it also isn't good undercooked. You have a split second window between those two stages and if you miss just perfect, the whole thing is fucked. I would think if you are putting it in the oven with a sauce, leaving it quite crunchy and the sauce really runny (brown rice pasta seems to absorb FAR more liquid than regular pasta) you should end up with the right consistency in the pasta and the sauce. I really have started to like the pasta, but I think you just get used to the taste after while.

I bought the Bob's Mill pancake mix last night. I have cream, eggs and butter in the house, i may make them for breakfast on Sunday....(may have company, we'll see if he notices the difference).

Ahem. This is a family site, young lady.



As for the mac 'n' cheese, what about that creamy version that's somewhere around here -- no bechamel but evaporated milk (or cream) and eggs? You could always make that, top it with more cheese, and broil the top.

[splinky]

just put a gluten free mac & cheese into the oven. i'm not very hopeful about the final outcome. rice pasta has a weird taste and texture. the rice flour bechamel was passable but i dunno. also i broke one of my favorite mini glass bowls while making the mac, so it has a negative association now, anyway. also you should probably wear closed toe shoes in the kitchen

What brand of pasta are you using? Honestly, i avoided bechamels thus far, resorting to just reduced cream and milk sauces....I know...such a hardship....I agree though that the rice pasta can be kind of gummy if it's overcooked and it also isn't good undercooked. You have a split second window between those two stages and if you miss just perfect, the whole thing is fucked. I would think if you are putting it in the oven with a sauce, leaving it quite crunchy and the sauce really runny (brown rice pasta seems to absorb FAR more liquid than regular pasta) you should end up with the right consistency in the pasta and the sauce. I really have started to like the pasta, but I think you just get used to the taste after while.

I bought the Bob's Mill pancake mix last night. I have cream, eggs and butter in the house, i may make them for breakfast on Sunday....(may have company, we'll see if he notices the difference).

Ahem. This is a family site, young lady.



As for the mac 'n' cheese, what about that creamy version that's somewhere around here -- no bechamel but evaporated milk (or cream) and eggs? You could always make that, top it with more cheese, and broil the top.

the pasta was the problem not the sauce.

[toki]

I haven't tried it yet -- as I cook gluten-free only occasionally for some friends -- but this "bechamel" sauce by Fabio Trabocchi is a variation of the reduced cream and milk sauce peppyre mentions above, with eggs added and using stock instead of milk. It's a component of his lasagna, used like a regular behcamel, so I'm thinking it'd work for a mac-and-cheese.


ETA (11/24): On last week's episode of "The League" on FX (a new comedy about a group of 30-something men who run a serious fantasy football league), there was a scene involving two security guards hired by an upscale subdivision where one of the main characters lives. The guards were shown in their "official" vehicle, parked on a street, and when the camera zooms in, one of them is heard, in mid-sentence, "just add cheese and it's a Mornay sauce" (or something close to that). I was just thinking about the gluten-fee béchamel and using it in a mac-and-cheese and hearing that just made me smile.

ETA (11/24): Fixed the link to the recipe.

[beccaboo]

I made these gluten-free cookies recently and they were pretty good. Maybe too sugary for a diabetic, though?

[splinky]

25% off bob's red mill!

[splinky]

just put a gluten free mac & cheese into the oven. i'm not very hopeful about the final outcome. rice pasta has a weird taste and texture. the rice flour bechamel was passable but i dunno. also i broke one of my favorite mini glass bowls while making the mac, so it has a negative association now, anyway. also you should probably wear closed toe shoes in the kitchen

probably it's not much worse than frozen aisle mac & cheese but i avoid that like the plague. it's possible that i slightly overcooked the rice pasta, while cleaning up all the glass and flour.

reheated a couple of days later the mac & cheese was pretty good. a very pleasant surprise

[splinky]

made some so so gluten free pizza dough last week. found half of the dough in the fridge today and decided to cut it up and make breadsticks. the dough aged well and has a nice flavor, the cheese melted over the sticks didn't hurt either. i'm very pleased with the final product.

here's a version of the recipe from risotteria

Gluten-Free Breadsticks

Adapted from Joseph Pace

Time: 40 minutes

1/2 teaspoon plus 1/8 teaspoon active dry yeast

3/4 cup organic brown rice flour

1/2 cup tapioca starch (see note)

1 tablespoon nonfat dry milk powder

1/2 teaspoon xanthan gum (see note)

1/2 teaspoon unflavored gelatin powder

1/4 teaspoon sea salt

Pinch of dried herbes de Provence

1/4 teaspoon sugar

1 1/2 tablespoons extra virgin olive oil

1 1/2 tablespoons cider vinegar

Nonstick spray or vegetable oil, for greasing baking sheet and breadsticks

Fleur de sel or other flaky sea salt.

1. Preheat oven to 425 degrees. In a medium mixing bowl fitted with standard beaters (not a dough hook), combine yeast, rice flour, tapioca starch, dry milk powder, xanthan gum, gelatin powder, 1/4 teaspoon sea salt and herbes de Provence. Mix on low speed to blend. Add 1 cup warm water (105 to 110 degrees), sugar, olive oil and vinegar. Increase speed to high, and beat 6 minutes. (Dough will stay very soft and should not pull off sides of bowl; if necessary, add water 1 tablespoon at a time until dough does not resist beaters.)

2. Liberally spray or oil a baking sheet, and set aside. Put dough into a large pastry bag with a plain round 1/2 -inch tip, and pipe 12 breadsticks about 8 inches long, leaving about 2 inches in between. Spray or brush tops of breadsticks liberally with oil, and salt generously with fleur de sel.

3. Bake breadsticks 10 minutes, turn and spray or brush again with oil. Continue to bake until golden brown, about 10 minutes more. Serve warm.

Yield: 12 breadsticks.

Note: Tapioca starch is available in Asian markets and specialty food stores, and xanthan gum is available in health food stores.

and a more consistent revised version is here

[flyfish]

This is for Splinky:


Chewy Chocolate Cookies
Adapted from The Cookie Book: Catherine Atkinson, Joanna Farrow and Valerie Barrett (Hermes House, 2004)

The texture of these dark and delicious cookies is sublime - soft on the inside with a crisper, crunchier outside - matched only by their subtle mocha flavour.

Makes 18-20

4 egg whites
2 1/2 cups icing (confectioner's) sugar
1 cup unsweetened cocoa powder
2 tablespoons GF all-purpose flour
1 teaspoon instant coffee powder
1 tablespoon water
1 cup walnuts, finely chopped

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or waxed paper and grease well.

Sift together the sugar, cocoa powder, flour and coffee. Set aside.

Whisk the egg whites until frothy. Mix the sifted dry ingredients into the egg whites and add the water; continue to beat on low speed to blend in, then on high for a few minutes until the mixture thickens. Fold in the walnuts (the mixture will be quite shiny and very sticky).

Place spoonfuls of the mixture on the prepared baking sheets, about 1 inch apart. Bake in batches for 12 - 15 minutes until firm and cracked on top but still soft inside. Transfer to a wire rack to cool.

[splinky]

bless you fly! i forget, in canadian is icing sugar confectioners or the superfine?

[prasantrin]

Confectioners.

[flyfish]

Edited the russipee to clarify.

You want my naturally GF rum ball recipe too?

[splinky]

Edited the russipee to clarify.

You want my naturally GF rum ball recipe too?

sure, thanks. but i do have rum right here that i can just drink