Text 15698, 75 rader
Skriven 2011-09-14 10:04:54 av Janis Kracht (1:261/38)
  Kommentar till text 15688 av MICHAEL LOO (1:123/140)
Ärende: gluttony 891
====================
Hi Michael,

>> I only have use "factory milled" or whatever brown rice flour and
>> white rice flour so I think it's just it's 'nature' ?

> The Chinese mill rice to various finenesses - there's a
> cupcake sort of thing that uses quite coarse flour (to the
> point you can get little hard bits in the finished product),
> but I imagine for noodles and stuff, the flour is much more
> finely milled. And sweet rice flour is very fine indeed.

Yes, sweet rice flour is very fine.  I should try that one.  I haven't because
of it's sweetness, but I think it would be of the right texture.  I've made a
desert with sweet rice flour in the past, that recipe was in The Chinese
Kitchen, by Eileen Yin-Fei Lo.  That is assuming that what you are calling
sweet rice flour is the same as glutinous rice flour?

> None of this is brown rice, though, which has got to be
> grainier.

True.. though for health purposes, brown rice flour might be desirable now and
again (higher proteins, b vitamins as well I think).

There are now several companies distributing non-gluten "pasta" products.. I
think I've mentioned here that our favorite is Bionaturae's pasta, made with
"rice, potato and soy", as they say on their packages.. We've tried others, one
being from the Tinkyada  - Tinkyada's pasta taste great, and is really
indistinguable from semolina pasta, but you have to rinse them after boiling..
one of the big plus points for Bionaturea's products is that they don't need to
be rinsed.

>> The camp sound really nice over there.
>> Maybe we'll make it to the next one, or have one here next summer..
>> That would be neat :)

> Either way would be great. The southerners, who used to be
> more numerous, have thought of hosting more picnics down there
> - I know that Sean dreamed of having one at his place, but
> he's gone;

Yeah.. a shame..

> Carol had one, and the Hafflys also once thought
> about it. The focus has shifted north again, it seems.

Ron and I are ready for one this coming summer :)  Doing it here relieves us of
having to deal with a couple of things (Dog sitters, cat sitters Lol)

> By the way, I just sent you an e-mail about joining your bbs.

Yes, saw that this AM.. I sent you the password, etc.. let me know if you run
into any problems.

Gluten free ladyfingers
=======================
3 eggs, separated
1/2 teaspoon almond extract
1/4 teaspoon salt
1/3 cup sugar
1/2 cup sifted gluten-free cake flour 1 teaspoon baking powder
Beat egg yolk until thick and lemon colored. Beat in almond extract. Beat egg
whites until stiff, but not dry, and gradually beat in sugar until whites are
glossy and very stiff. Fold egg yolks gently into whites. Fold in sifted dry
ingredients. Drop batter by tablespoons on ungreased cookie sheet forming
fingers in 3 inches long and 1 inch wide. Bake in moderate 350F oven 10
minutes, until light brown. Remove immediately from cookie sheet and cool on
rack. Makes 3 dozen.

hehe.. tiramisu, here I come (g)

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)