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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: 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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