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Quick grumble [Feb. 5th, 2010|04:36 pm]
[mood |annoyedannoyed]

Is it unreasonable of me to be annoyed at the many gluten-free recipes that basically substitute a commercially bought 'gluten-free' flour for regular flour, with no other changes? I can bloody figure that one out for myself thanks. I prefer making things from scratch, and that includes using or combining various things like potato and rice flours in place of the regular variety.

Before someone asks, was looking up gluten-free pizza bases so I can make some for tonight. Found a recipe that seems worth trying, happy to have any recommendations for others though.

[User Picture]From: sjl
2010-02-05 06:08 am (UTC)
Not to mention that the lack of gluten makes a very tangible difference in the end result, and as such, it's generally not an acceptable substitute unless the recipe has been designed with that in mind.

I have a friend who's gluten intolerant; I can ask her for suggestions on gluten free cooking on your behalf when I next see her, if you want.
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[User Picture]From: vegetus
2010-02-05 07:14 am (UTC)
I totally understand where you are coming from- I've seen "egg free" recipes askign to use commercial egg replacer, which I don't like (plus is expensive).

Also having use "gluten free flour" before both commercial and making them from scratch I find they absorb alot more liquid so you can't use them in many recipes as a direct 1:1 subsitiute without adding alot more water.
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[User Picture]From: tikiwanderer
2010-02-05 08:12 am (UTC)
There might be other changes included in the recipe that aren't obvious, such as (as Lisa said) increasing the amount of water, or the amount of rising agent (baking powder or vinegar/baking soda or whatever they're using). But if there aren't, then yes, it's kinda dumb. Be annoyed at the stupid people. There are many, so it's like shooting fish in a barrel.
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