tag:blogger.com,1999:blog-1434787495961507027.post6148815798049766876..comments2024-03-24T18:22:01.073-04:00Comments on Learning to Eat Allergy-Free: Lessons From the CIA – The Importance of LiquidsColettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1434787495961507027.post-14691730281210064112010-05-11T10:09:29.174-04:002010-05-11T10:09:29.174-04:00Jean, yes -- as I have been experimenting I find t...Jean, yes -- as I have been experimenting I find that I'm better off using too much liquid and cooking longer if needed.Colettehttps://www.blogger.com/profile/08246719800332561032noreply@blogger.comtag:blogger.com,1999:blog-1434787495961507027.post-2093717471779797702010-05-10T17:32:58.757-04:002010-05-10T17:32:58.757-04:00Hi Colette, that KAF blend sounds very similar to ...Hi Colette, that KAF blend sounds very similar to my own blend that I stir up when baking for gluten-free friends. I've found it works very well for scones, cakes, etc. Haven't tried it out for yeast bread yet. <br /><br />I was really interested in your comments about what you learned about moisture in your CIA lesson. I also found that to be true. My gluten-free blend requires a lot more moisture than does my usual unbleached all-purpose flour. The first batch of my GF scones were drier than a Brillo pad on a back porch in Tucson!Jean at The Delightful Repasthttp://delightfulrepast.comnoreply@blogger.comtag:blogger.com,1999:blog-1434787495961507027.post-55553665036492483872010-04-12T18:27:58.280-04:002010-04-12T18:27:58.280-04:00Sharon, you've really taken on a challenge wit...Sharon, you've really taken on a challenge with gluten-free sourdough! <br /><br />The molten chocolate cake is right up my alley! I have to work on that!Colettehttps://www.blogger.com/profile/08246719800332561032noreply@blogger.comtag:blogger.com,1999:blog-1434787495961507027.post-63273896331045206042010-04-12T10:39:17.493-04:002010-04-12T10:39:17.493-04:00HI Colette,
What a fabulous blog! A few years ago ...HI Colette,<br />What a fabulous blog! A few years ago I went to a Culinary Summit and heard Chef Coppedge present. I learned so much from this humble and articulate man.<br /><br />I bought his book, Gluten-Free Baking, and used the wealth of technical information as a guide. My allergies are such that I could not eat many of the recipes he offers. (I can't have butter, eggs or sugar so that leaves out most of the desserts.) (At the conference I did taste his Molten Chocolate Cake, OMG! ecstasy!, but paid dearly for it, felt like I was drunk, had to take a nap and miss one entire afternoon of presentations)<br /><br />Anyway, I had already developed a gluten free sourdough starter and bread recipe but became allergic to the chick pea flour in the bread and hard to start all over. <br /><br />Using Chef Coppedge's hints and tips I was able to create a new body of work that is much more allergen friendly to those of us with multiple food allergies. <br /><br />My studies developed into a bread baking class and a bread baking manual that I sell on my website. Who knew?<br /><br />Looking forward to more of your blog posts!<br />sharon a. kane<br />www.food-medicine.com<br />glutenfreesourdough.blogspot.comGluten Free Sourdough Bakerhttps://www.blogger.com/profile/01076238876621485015noreply@blogger.com