Text 26020, 105 rader
Skriven 2015-04-15 09:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: a mere trifle 512
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 SH> After looking at a number of recipes online, I decided to use a blend
 SH> of products. The all-purpose gluten free flour I bought just did not
 SH> taste like it would make a good cake, so I made my own combination from
 SH> tapioca flour, sorghum flour, coconut flour, potato flour, and xanthan
 SH> gum. I used 1/4 cup of the first three, 2 teaspoons of xanthan gum and
 SH> enough potato flour to make up 1/4 cup. Other than that, I used the
 SH> same recipe I used before, and will post below. I did not use either
 SH> the flour nor the corn starch called for in the recipe.
 SH> The resulting angel food cake had an excellent flavor, but did not
 SH> rise as high as I had hoped.

My thoughts are - what are the relative densities of the flours,
and could one lean toward the less heavy ones; also, the gum might
be a limiting factor in the rising.

 SH> The pastry cream was another conversion.

But one that didn't come with difficulty, as one might expect,
it being a pretty known realm.

 SH> The hardest part was the one that baffled me at the Shipps' house.
 SH> That is, how to make a substitute for whipped cream. Thanks to more
 SH> searching, I came across a recipe that worked much better than my
 SH> attempt to use homemade coconut cream.
 SH> The recipe came from www.godairyfree.org, and is titled "Almond Cream
 SH> (Vegan, Gluten-Free, Soy Free).

This is interesting and worthwhile. I'd have used something
like my almond float recipe and just whipped it up. It wouldn't
make anything like whipped cream, but it would serve a similar
moistening function.

 SH> The recipe called for agar-agar flakes. Since I did not have that, I
 SH> used gelatin instead.

The advantage of agar is that it's vegan. Other than that, I
find it less attractive in every way, especially texturally.

 SH> The first step was to blanch almonds, then remove the skins before
 SH> making a very thick almond milk. This was thickened with the gelatin
 SH> and sweetened with maple syrup and honey in my version. It turned out
 SH> to be so thick that it was more like the Knox Blox dessert. I used the
 SH> food processor to process it with some more almond milk in order to
 SH> turn it into a spreadable consistency. I think it would have made a
 SH> very good dessert in its thick form, kind of like an almond Haupia.
 SH> However, I needed it to be a whipped topping, so I did not hold any
 SH> back except a few crumbs for tasting (very good).

Yes, the conversion between agar and gelatin is not a
one-to-one one. I was going to send the almond float
recipe, but I can't find it. Here's something vegan
that I'd consider eating.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Crackling Rice Vegetable Soup
 Categories: Chinese, Rice/grains, Soups/stews, Vegetarian
      Yield: 8 servings

      2 c  Cooked rice                         1 ts Sesame oil
      1 c  Deep-frying oil                   1/4 ts Salt
      1 c  Dried soybeans                      1 ts Sugar
      8    Nami black mushrooms              1/4 ts MSG (opt)
      1 md Onion, quartered                    1    Clove garlic
     10 c  Cold water                         10    Fresh snowpeas
      2 ts Thin soy                            1 lg Carrot
      2 tb Sherry

  Rice Cakes:  Work with cooked leftover rice that is slightly moist and
  sticky.  If too dry, reheat with sprinkling of water until sticky. Spread
  rice in frying pan or pie tin, 1/2" thick.  Pack rice into firm cake: this
  is important to make sure rice holds together.  Place in oven on low heat,
  and dry to slightly brittle texture; break into pieces. Ten minutes before
  combining with soup, deep-fry rice pieces until lightly brown. Strain,
  place in soup tureen, and keep hot in oven. Avoid holding fried pieces more
  than 10 minutes, as they tend to acquire a rancid taste and become overly
  dry.

  Vegetarian Soup:  Wash, then soak soybeans overnight in enough water to
  cover.  Wash and soak Nami mushrooms in 1 cup warm water for 1 hour. When
  mushrooms are soft, separate caps from stems.  In large soup pot, combine
  water, beans, mushrooms (and stems), onion and garlic. Bring to boil, lower
  heat, and simmer 2 hours.  Strain and reserve stock until ready to finish.
  Save mushroom caps and 1/2 of beans for soup.

  To finish soup, thinly slice mushroom caps, combine with strained stock,
  cooked soybeans, soy sauce, sherry, sesame oil, salt and sugar. Peel carrot
  and make thin flower slices (or use flower cutter); add to soup. Bring soup
  to just under the boil.  Add MSG and snowpeas. Cook for 2 minutes.

  To serve, seat your diners, place soup tureen of freshly fried, hot rice
  pieces on table and pour hot soup over them.  If rice and soup are very
  hot, rice will sizzle and crackle to everyone's joy and amusement!

  Posted by Fred Peters.

  Note: the sherry could be omitted, but I'd not recommend
  omitting it and the MSG both.

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