A good day for trying new recipes

[nancyl]

Hurricane Irene is upon us and not much to talk about except some rain and mild winds. Actually, we did lose one tree, it must have been a weak one.

Anyway, I thought it would be a good day to try some new recipes. You may all be way ahead of me with this website of the gluten free goddess, but I came across it a couple of weeks ago and have tried a few of her recipes and every one has been very good. Her recipes are not just gluten free, also egg free.

I have made the zucchini bread and pumpkins muffins, both were very good. So today I thought I'd try her wrap recipe seeing the ones I buy in the store are like cardboard and break apart so easily. The wraps look good, very pliable, I will try a sandwich later. I also made the foccacia bread today and couldn't believe how good it came out. Now I just have to made some dipping oil. She said she heats hers up in a little olive oil, which also sounds good.

Well, just thought I'd share something good for a change.

http://glutenfreegoddess.blogspot.com/

Nancy

[sarkin]

Nancy, I have seen her site but didn't realize she was also egg-free - I'm going to give her a second look! Can't wait to hear what you think of the wraps. There are times when that would be a very handy addition to the toolkit, no doub.t

We made our usual "meat cupcakes" today (turkey burger, various vegetables, etc.) and I am thinking up yet another variation on that theme... there's so convenient and quick, and good for leftovers. I usually make 2 pounds at a time, 12 'cupcakes' (in muffin tins), and have not yet achieved my goal of having some of them in the freezer. We've made them with several different ground meats, and with flavor variations... I'm thinking about creating a batch with chopped tuna steaks, when I'm feeling a little bolder...

Sorry you lost a tree - hope the storm path continues to treat you kindly. The winds have kicked back up a little, but it's still been much milder here than the worst fears, at least for our area.

Hope your shore-dwelling family are also OK!

S

[nancyl]

Sara,
I tried the wrap, filled it with chicken and vegan mayo and some herbs. The wrap tasted OK, but was more of a crepe consistancy. Not sure how I liked that. I followed directions and made it as thin as I could, but it was not thin enough for me. Next time I will make half the recipe and maybe get a tortilla press.

Has anyone else had luck with wraps? I don't care for the store bought ones. They just break apart.

Nancy

[Gloria]

Nancy,

It's great to read that you've been able to use some new recipes. That will help add pounds.

I've been making tortillas using a tortilla press. They're smaller, but work for sandwich fillings. They're more pliable when they're fresh than after they've been frozen. Rice flour worked the best. Now that I can't use rice, I've experimented with 1/2 almond flour and 1/2 corn flour. They are pretty pliable, too. I don't use xantham gum, which would add more pliability. I also make corn tortillas, but they crack more easily.

I tried using the non-stick aluminum foil today when I made them, and it worked as promised. I pressed the tortilla, peeled the plastic, and flipped the tortilla and aluminum onto the flat pan. I was able to remove the foil easily from the torilla without it sticking. Quinoa flour is quite sticky. I think the non-stick foil would have worked well with quinoa tortillas. I used to use parchment paper when I made them.

Gloria

[tex]

Has anyone else had luck with wraps? I don't care for the store bought ones. They just break apart.

I always use corn tortillas for wraps. Down here in Tejas, you can buy some mighty good corn tortillas, (totally GF, of course), if you know which brands to look for. I find that the U. S. brands are typically much dryer, tougher, usually thicker, and much less tasty, when compared with the best Mexican brands.

Tex

[nancyl]

Gloria & Tex,
Thanks for the good ideas.

Nancy