I now know why doctors say do not go gluten free unless you have a medical problem that needs it. After 10 months of pretty much being off of any kind of gluten, I am slowly gaining intolerance to something I have ate all of my life, so I am sad. I am afraid that one day even a drop of gluten will make me sick.
I know my doctor would hate me saying this but I sometimes slide in something with gluten to just have it and actual taste again. I am sure I am doing harm to my body, but I wonder what is worse, being sick from not having or being sick from having it. Oh well.
Friday, September 17, 2010
Amazing
I haven't said much about being gluten free that is amazing. I have been going to some cooking classes to enhance my knowledge about the different flours and other ways of cooking. I had my daughter's wedding reception on Friday and this class was Wednesday. Was I pushing going so close to the reception? I was so mentally tired from everything that had happened in the last month, I really didn't care if I was pushing the envelope. After getting there I was so glad I tilted the scale and went.
What was on the menu was cinnamon rolls, chocolate eclairs, chocolate chip cookies, and crap cakes. Gluten free flour is so hard to work with because it is so soft. Bread dough is the consistency of cake dough. Which means there is no kneading because you wouldn't be able to even get on the table without it falling off. I was curious to see if they were going to make the cinnamon rolls the same way as all the other gluten free manufacturers and just place them in muffin tins and call them rolls. Our teacher was amazing. She was able to teach us how to place the dough on a greased plastic wrap, and roll with the tool of the plastic wrap. She had previously played with the flours enough to know that sweet sorghum flour would enhance the bread more than any other flour. The end product was amazing. It tasted just like a real sweet roll. I hadn't had one of those in months. As soon as I have 10 min to my name I am making them. They are easy to freeze and just pop in the oven.
The next thing on the list was eclairs. I hadn't had one of those either for months. It was so good.
The chocolate chip cookies were so good. They truly were better than toll house. The total flavor was just really satisfying. I sometimes wonder if when you have done without for so long and you know what the good thing taste like that even when you have a really good product but not quite up to the wheat par if it does taste better than the real thing or it just seems to be better. Oh well I guess I will never know.
The best part of the whole night was the crab cakes, now anyone can make a good crab cake and even a gluten free crab cake, its the exact bite and mix of sweet and spicy together that makes a good crab cake. These were perfect.
Again since I don't take pictures because these would have been amazing, you will just have to use your imagination of how amazing they all were.
Sometimes being gluten free isn't half bad.
What was on the menu was cinnamon rolls, chocolate eclairs, chocolate chip cookies, and crap cakes. Gluten free flour is so hard to work with because it is so soft. Bread dough is the consistency of cake dough. Which means there is no kneading because you wouldn't be able to even get on the table without it falling off. I was curious to see if they were going to make the cinnamon rolls the same way as all the other gluten free manufacturers and just place them in muffin tins and call them rolls. Our teacher was amazing. She was able to teach us how to place the dough on a greased plastic wrap, and roll with the tool of the plastic wrap. She had previously played with the flours enough to know that sweet sorghum flour would enhance the bread more than any other flour. The end product was amazing. It tasted just like a real sweet roll. I hadn't had one of those in months. As soon as I have 10 min to my name I am making them. They are easy to freeze and just pop in the oven.
The next thing on the list was eclairs. I hadn't had one of those either for months. It was so good.
The chocolate chip cookies were so good. They truly were better than toll house. The total flavor was just really satisfying. I sometimes wonder if when you have done without for so long and you know what the good thing taste like that even when you have a really good product but not quite up to the wheat par if it does taste better than the real thing or it just seems to be better. Oh well I guess I will never know.
The best part of the whole night was the crab cakes, now anyone can make a good crab cake and even a gluten free crab cake, its the exact bite and mix of sweet and spicy together that makes a good crab cake. These were perfect.
Again since I don't take pictures because these would have been amazing, you will just have to use your imagination of how amazing they all were.
Sometimes being gluten free isn't half bad.
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