Text 3639, 86 rader
Skriven 2013-08-17 22:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Gluten 996
==================
-=> Quoting Michael Loo to Janis Kracht <=-

 JK> addition of gliadin, which wasn't in wheat in the 50's, early 60's.

 ML> But gliadin has always been in gluten.

 ML> the selective breeding of wheat to produce higher
 ML> yields.

Further to what Michael said, my sister says "yes and no".  One of
many selective breeding programs has been developing harder (higher
gluten) wheat for superior bread flour. Other initiatives include
early maturity grain for northern climates, rust and mildew
resistant varieties and drought resistance cultivars as well as
higher yields across the range.

She was a student at Guelph University (B.Sc. in crop science) and
at the University of Saskatcewan (M.Sc. in plant genetics). Both
schools are world class in agriculture. She also worked at the U. of
S. Crop Development Centre for 2 decades http://tinyurl.com/crop-dev
with quite a few years spent on their various wheat projects. So I
think she knows what she is talking about.

YK Jim                                            

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gluten-Free Cornmeal Cake
 Categories: Cakes, Corn
      Yield: 12 servings
 
           Gluten-free nonstick cooking
           Spray
      1 c  White rice flour
    3/4 c  Bob's Red Mill gluten-free
           Corn flour
      2 ts Baking powder
    1/4 ts Salt
      5 lg Eggs
      1 c  Granulated sugar
    1/4 c  Vegetable oil
      1 ts Vanilla extract
           Confectioners' sugar
 
  Lighter than a pound cake, this gluten-free, dairy-free cornmeal
  cake goes well with just about anything. Serve it for breakfast
  with hot tea or coffee. For dessert, serve with fresh berries, a
  warm berry compote or grilled pineapple. If you'd like, transform
  this cake into a lemon cornmeal cake by adding the zest of one
  lemon (about 2 teaspoons) to the batter.
  
  Note: To achieve a delicate texture for this cake, be sure to
  select a very finely ground gluten-free cornmeal for this cake. I
  prefer Bob's Red Mill gluten-free corn flour. Corn flour is finely
  ground cornmeal, not corn starch.
  
  Adjust oven rack to middle position. Preheat oven to 350 degrees
  F. Grease 12-cup bundt pan with nonstick cooking spray.
  
  Whisk together white rice flour, corn flour, baking powder, and
  salt in small bowl. Fit bowl of stand mixer with whisk attachment.
  Whip eggs on medium speed until combined. In a slow and steady
  stream, add granulated sugar. Increase mixer speed to high. Whip
  egg mixture until pale yellow and thick and fluffy, about five
  minutes. Reduce mixer speed to medium. With mixer running, add dry
  ingredients. Mix until dry ingredients are combined, about one
  minute. Add oil in slow and steady steam. Batter will deflate.
  Increase mixer speed to high. Whip batter until oil is
  incorporated and batter thickens, about two minutes.
  
  Spoon batter into prepared pan. Bake until a cake tester inserted
  into the center of the cake comes out clean, about 35 minutes.
  Cool cake in the pan for ten minutes. Invert onto a rack and cool.
  If desired, sprinkle with confectioners' sugar before serving.
  
  Posted by: Elizabeth Barbone
  
  From: Serious Eats
 
MMMMM

... Some people actually believe that "wheat meat" can sub for sirloin

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)