tag:blogger.com,1999:blog-26815645.post9213750402100421726..comments2024-01-17T10:20:06.768-05:00Comments on Gluten A Go Go - Gluten-Free: Adzuki & Job's Tears Pain de Mie (B&P-7)Natalie, aka "Sheltie Girl"http://www.blogger.com/profile/01046499785389700382noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-26815645.post-71483057414885710322009-05-07T03:41:00.000-04:002009-05-07T03:41:00.000-04:00Another success! I find that using metric mesureme...Another success! I find that using metric mesurements is so much easier and more precise, too.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26815645.post-87587631597149410152009-05-02T13:02:00.000-04:002009-05-02T13:02:00.000-04:00sounds delicious...looks awesome...i can't wait to...sounds delicious...looks awesome...i can't wait to try it...right away i'm gonna get the ingredients from www.myethnicworld.com and try it...thanks for sharing.Unknownhttps://www.blogger.com/profile/06500989853044704461noreply@blogger.comtag:blogger.com,1999:blog-26815645.post-23274550762784620142009-05-01T19:18:00.000-04:002009-05-01T19:18:00.000-04:00Great looking bread! Amazing how you have been abl...Great looking bread! Amazing how you have been able to replicate protein levels. Have any of your bread doughs displayed some of the characteristically "gluten" traits, eg, dough that can stretch to paperthin consistency, a baked texture that is able to stretch without breaking, etc? Just curious. Keep up the awesome work!Jenniferhttps://www.blogger.com/profile/11718714804084561024noreply@blogger.comtag:blogger.com,1999:blog-26815645.post-31310504902748521492009-05-01T13:33:00.000-04:002009-05-01T13:33:00.000-04:00Natalie,
I've been meaning to comment through...Natalie,<br /><br />I've been meaning to comment throughout this series how much I'm enjoying watching you work through the the CIA B&P. It all looks fantastic and amazing.breadchickhttps://www.blogger.com/profile/04376772267923924607noreply@blogger.comtag:blogger.com,1999:blog-26815645.post-28099472926729316382009-05-01T01:28:00.000-04:002009-05-01T01:28:00.000-04:00Hey Libby - I haven't tried using chia seed meal t...Hey Libby - I haven't tried using chia seed meal the same way a flax seed, but it's worth a try. Chia seed has a far better gelling ability as compared to flax seed. <br /><br />The other thing you might want to look at is corn starch. Mark Bittman, chief and writer for the NY Times, used corn starch instead of eggs to make ice cream. It's extremely good too.<br /><br />Does this help?<br /><br />NatalieNatalie, aka "Sheltie Girl"https://www.blogger.com/profile/01046499785389700382noreply@blogger.comtag:blogger.com,1999:blog-26815645.post-5071371308826985322009-04-30T23:54:00.000-04:002009-04-30T23:54:00.000-04:00You've been baking up a storm! I've been wanting ...You've been baking up a storm! I've been wanting ask one of you gluten free folks, does the chia meal do the same job as a binder as flax seed meal does? (I'm wondering if I could use it as another kind of egg subsitute.) Thanks, LibbyLibbyhttps://www.blogger.com/profile/00581761828143139038noreply@blogger.com