I tried this flour tonight and was pleasantly surprised. I think it's a pretty good product. I used it in our beef pot pie for the dough for the squares: flour, egg, salt, baking powder, butter, and water. I usually throw the combined dough out onto a floured surface to give it a couple kneads and to help it come together before rolling it out. It came together OK, but it was still sticky and I had to add more flour. It also was a bit of a hassle trying to roll it out; the dough stuck to the surface and to my rolling pin. A wee bit more flour was called for. But I got the dough rolled out and cut into squares. And let them on the counter for about five minutes.
As the beef, vegetables, and broth came to a simmer, I dropped the squares in, one by one, and stirred with my wooden spoon. It took them a while to pop to the surface, but the squares did. After I got all the dough squares into the broth, I covered the pan and cooked about 20 minutes, watching carefully and checking about every five minutes.
The squares didn't rise like they would had I been using regular flour. And the texture was a bit different; they weren't as light. But overall? They were good. No aftertaste that I've had with other gluten free flours, even those that I made myself (some flours have a kind of "beany" aftertaste). I'm pleased and would highly recommend this flour for most of your baking needs, if you're gluten-free. It doesn't work on recipes that call for yeast, simply because it won't rise like yeasted recipes are supposed to; don't use it for bread recipes, or for sticky buns and the like. But for this, it's fine and Rick was pleased with the taste. I think our DIL will be very pleased, too. At least I hope so!
Our DIL is a peanut butter lover, so I'm going to try it in peanut butter cookies tomorrow.
As the beef, vegetables, and broth came to a simmer, I dropped the squares in, one by one, and stirred with my wooden spoon. It took them a while to pop to the surface, but the squares did. After I got all the dough squares into the broth, I covered the pan and cooked about 20 minutes, watching carefully and checking about every five minutes.
The squares didn't rise like they would had I been using regular flour. And the texture was a bit different; they weren't as light. But overall? They were good. No aftertaste that I've had with other gluten free flours, even those that I made myself (some flours have a kind of "beany" aftertaste). I'm pleased and would highly recommend this flour for most of your baking needs, if you're gluten-free. It doesn't work on recipes that call for yeast, simply because it won't rise like yeasted recipes are supposed to; don't use it for bread recipes, or for sticky buns and the like. But for this, it's fine and Rick was pleased with the taste. I think our DIL will be very pleased, too. At least I hope so!
Our DIL is a peanut butter lover, so I'm going to try it in peanut butter cookies tomorrow.
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