#high-gluten flour

[fieriframes]

[-What's this? -Oil and corn malt. And it also goes into the water that you boil bagels in. Is death the greatest evil that can happen to anyone? Exactly right. High-gluten flour, dried yeast, and then we'll go ahead and turn this on for seven minutes.]

[fullcravings]

High Altitude Almond Flour Chocolate Torte (GF)

[lokilysolbitch]

me: hm i've been noticing gluten affects me worse than i thought

me: *eats gluten bc i haven't fully switched to primarily gf food yet*

me: *feels worse than usual*

me: woah o.0 i did not see that coming,,,,,,,,,,,,,

[thepanvelite]

Bhakri: A Multigrain Gluten Free Marathi Flat Bread Recipe

Bhakri is a versatile Indian flatbread with varied textures and flavors.

Bhakri is a delightful flatbread that hails from India. It’s made from a combination of flours, resulting in varied textures and thickness. Whether you’re a fan of Indian breads or just looking for a quick and easy recipe, bhakri fits the bill. Also known as jowar roti, jowar bhakri, or Maharashtrian bhakri, this bread is popular across India. Let’s dive into making this wholesome and healthy…

[selfcaremeals]

[buzzword-heavy mug cake]

cake? for breakfast? yes. it also happens to be paleo-friendly, high-fiber, high-calorie, high-protein, gluten-free, grain-free, highly satiating and delicious... if you care about buzzwords.

moral of the story: this is something to look forward to in the morning, or whenever you get up. it comes together in less than 10 minutes.

equip yourself first:

a mug, preferably your favorite.

a whisk or something that can stand in for one. i don't like dark scratches in the bottom of my mugs, so i use a plastic fork.

a cheapo kitchen scale capable of measuring grams.

a microwave. you could pour this batter into a tiny loaf pan or what have you and bake it, but i don't have that kind of patience upon awakening.

ingredients:

50 g almond flour. you can use almond meal; the texture will be a little coarser. (i have not tested this recipe with coconut flour; it soaks up liquids like a fucking sponge and can be difficult to work with. you have been warned.)

7 - 21 g (1 t - 1 T) honey.

6 - 12 g (1 - 2 T) collagen or unflavored gelatin.

24 g (about 2 T) coconut, extra virgin olive or avocado oil.

1/4 t vanilla extract.

1 US large egg (about 50 g).

how to make:

whisk all ingredients except for egg together in your mug of choice.

when thoroughly combined, beat in the egg until batter is smooth and free of lumps.

pop the mug in the microwave for one minute on high.

let the mug cool down to your desired temperature and enjoy.

this makes a slightly jiggly, soft little souffle of sorts. it's not pretty to look at, but it is great with fruit, cream, yogurt, or all by itself as a treat. this cake is not a low-fat dessert; the almond flour alone is very high in fat even without the added oil.

also i don't do low-fat meals. ever. your brain is mostly fat, so feed it.

[blabbygabby205]

Gluten Meaning | What Is it, Side Effects and Intolerance

Click the link below to learn about gluten and how to use or eliminate this protein from your diet. #celiacdisease #glutenmeaning #glutenfree

What is Gluten? Although most individuals unfamiliar to the effect of gluten on the body, this protein is well known to those who have a diet restriction to this protein.  As we learned in the article titled Product Reviews for the Best Flour Brands for Baking, wheat flour can be processed to contain high levels of gluten.  High gluten flour can be added to weaker flours to increase the protein…

[fieriframes]

[All right, let's get into it. We're going to make the dough for the Detroit-style pizza. High-gluten flour. I'm going to start this up.]

[robustcornhusk]

i've always heard it's the flour, but (having read the article) i'm still not sure how the White Lily flour is different from any other low-protein flour. i understand there's more than just protein content - the bread people will tell you right away that bleached/unbleached (=aged) makes a huge difference; the pizza nerds tell me that grind size is important; i've heard the deep pizza nerds say that ash content is super important too- but i'm not sure that white lily differs from a normal cake/pastry flour on any measure! like, 9% protein is 9%, and none of the cake/pastry flours give ash content.

i can complain anyway, because the milling place i use only does an unbleached 9% flour, and unbleached tends to be a little more structural per-unit-protein than bleached. KA's pastry flour is also unbleached, but it's 8% protein, which is softer than usual... so I might have to give that a try?

[foldingfittedsheets]

The high gluten production in wheat is more directly related to the type of wheat thats grown in the us and the soil and temperatures it grown in than pesticide use. While its good to be aware who pesticide use affects us and the food we eat, gluten intolerance is probably not one of those things.

So I took a nutrition class a few years ago because it taught cooking which I’m famously pretty terrible at. It was the same college my beloved attended for acupuncture. The school also does nutrition, naturopathic medicine, midwifery, and several other health career paths.

From this course I learned that current reality is that many USians who go to Europe with gluten issues experience no problems eating gluten products there. The initial thought was that the strength of gluten was the main contributing factor but more research is starting to support constant pesticide ingestion with inflammation as well. This includes pesticides on fruits and veggies we consume in the US

So yes the US wheat does have different varietals with stronger gluten but both that and pesticides are considered contributing factors when assessing what’s causing more gluten sensitivity in the US. However it’s hard for anyone to isolate exactly what part of US wheat fucks people up.

The TLDR is that French flour would address both issues for me.

[la-muerta]

[Translation] 肖顺尧 Xiao Shunyao 25 Jun 2024 vlog – Tour of his hometown, Xining

Shunyao went back to his hometown to film an episode of National Treasures 国家宝藏 that will feature items from the Qinghai Museum. The episode is airing on 20 July 2024, 7.30pm (UTC +8).

Here's a bit more on the food he introduced in the video:

面片 miàn piàn (noodle slices), where the noodle dough is rolled out into a sheet and cut or torn into bite-sized pieces. The version in the video is served in a way more common amongst the Hui people, who are historically Muslim.

酸奶 suān nǎi (yogurt, but more specifically Qinghai yogurt) is cooked at high temperatures until it solidifies. Served with optional sugar.

酿皮 niàng pí in mandarin, but pronounced rang pi in Qinghai dialect, is steamed gluten from flour, cut into strips. Usually served with vinegar and chilli oil. This version in the video is made from wheat flour, but there is also a "black" version made from highland Tibetan barley and a version made from soy beans.

[unashamedly-enthusiastic]

My fellow Scotts!

When was the last time your gluten free family and friends enjoyed the comfort and joy that can only be obtained by a delicious potato scone?

There is a very high chance that they have not known the taste of goodness since before they went gluten free. Years and years and years without a complete breakfast roll or fry up. Can you imagine!?

Would you like to bring this joy back into their life for near-to-zero effort? Of course you would because you love them and everyone deserves to be shown they are loved

Here's a 15 min recipe:

400g cold mashed potato

100g gluten free flour (self raising or plain + 2tsp baking powder)

Pinch of salt

Obtain the mashed potato by either making too much for dinner the night before or those £1 microwave packs are the perfect size

Add some salt to the flour

Mix the potato and flour until its stiff

Flour a surface and rolling pin, roll out a chunk until its about the size of a side plate

Put a side plate over and use to cut the potato into a circle, then cut the circle into quarters

Fry 'em (this can be done at the same time as the rest of breakfast if that's all gf too)

Repeat steps 4-6 until the mix is done (about 12 scones)

If there's any left you can fridge or freeze them and re-fry them the same as a pack from the shops. I have never had any left over.

Feel free to use normal flour exactly the same way for normal people, but they can also go to the shop

[forkfulofflavor]

One Pot Gnocchi Chicken Pot Pie Ingredients: 4 Tablespoons butter or vegan butter 1 cup sliced carrots 4 oz mushrooms, sliced 1 large or 2 small stalks celery, thinly sliced 1 large shallot or small onion, chopped Homemade seasoned salt and pepper (to taste) 2 cloves garlic, pressed or minced 1 teaspoon poultry seasoning Pinch dried thyme 3 Tablespoons gluten-free flour (or AP flour if not GF) 2 cups chicken stock or broth 1 cup milk (any kind, unsweetened almond milk works well) 12 oz package gluten-free gnocchi 1 1/2 cups shredded cooked chicken breast (~1/2 lb) 1/2 cup frozen peas Directions: Heat the pot: In a Dutch oven or large soup pot, melt butter over medium-high heat. Add the carrots, mushrooms, celery, and shallots (or onions). Sauté until the mushrooms release their liquid and it evaporates, about 3-4 minutes. Season and cook the vegetables: Season with homemade seasoned salt and pepper, and continue to sauté for another 6-7 minutes until the vegetables are tender. Add garlic and seasoning: Stir in the garlic, poultry seasoning, and dried thyme. Cook for 1-2 minutes until the garlic is fragrant. Make the sauce: Sprinkle the flour over the vegetables, stirring to coat. Cook for 1 minute, then slowly pour in the chicken broth while stirring to prevent lumps. Add the milk and turn the heat to medium-high. Bring the mixture to a simmer. Cook the gnocchi: Add the gnocchi and stir to combine. Reduce the heat to medium and simmer for 5-6 minutes, stirring frequently until the gnocchi are tender. Finish and serve: Stir in the cooked chicken and frozen peas. Taste, adjust the seasoning with more salt or pepper if needed. Ladle into bowls and serve warm. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 320 kcal per serving | Servings: 4 servings This One Pot Gnocchi Chicken Pot Pie is a modern twist on the classic comfort food. It combines tender, shredded chicken, soft gnocchi, and a medley of vegetables like carrots, mushrooms, and peas in a rich and creamy sauce. Each bite delivers the warmth and heartiness you crave in a pot pie, but with the added ease of using just one pot. Perfect for busy weeknights or when you're craving something cozy, this dish is easy to prepare and full of flavor. The creamy broth, infused with garlic and poultry seasoning, coats the gnocchi and chicken beautifully, making this meal both satisfying and comforting. It’s a great go-to for family dinners or meal prepping for the week!

[fcukfodmap]

Low-FODMAP Gluten-free Rosemary Drop Biscuits

Like all of my gluten-free baking projects, I'm never sure how they're going to turn out. Plus, drop biscuits are a million times easier than traditional rolled biscuits, but they're usually not as flaky and soft, so I didn't have high hopes to begin with. But I was also lazy, so here we are. They turned out pretty good! Yeah, they're not as flaky as gluten-full biscuits, but they're super buttery, and I'll take butter over flake. Without further ado:

Low-FODMAP Gluten-free Rosemary Drop Biscuits

1 c lactose-free whole milk

1 tbsp lemon juice

8 tbsp lactose-free butter

2 c gluten-free baking flour (I used Bob's Red Mill Gluten-Free 1-to-1 Baking Flour)

2 tsp baking powder

1/2 tsp baking soda

1 tsp sugar

3/4 tsp salt

3/4 c grated Parmesan

1 tbsp chopped fresh rosemary

lots of cooking spray

Preheat the oven to 425F. In a small bowl, combine the milk and lemon, stir, and let sit for 10 minutes. (This is to make something called clabbered milk, which can be used as a substitute for the buttermilk that's in just about every biscuit recipe.) Melt the butter and let cool for 5 minutes or so.

Combine all the dry ingredients in a medium bowl. Pour the melted, cooled butter into the clabbered milk, and stir until well mixed. (The butter will clump and look really gross, but you want these clumps because that's what makes biscuits flaky.) Pour the milk and butter mixture into the dry ingredients, and mix until everything is just combined.

Using a 1/4 c dry measure that's sprayed liberally with cooking spray, scoop out dough and drop onto a cooking sheet lined with parchment paper. Re-spray the scoop between biscuits; getting the dough to drop is annoying. I ended up with 9 biscuits. Bake until golden brown, 17-20 minutes.

All told, these turned out pretty good, especially given how unfussy they are to make. They were kinda hard and dry the next morning, but then most biscuits are; they're meant to be baked and eaten quickly. I nuked the ones I ate for 15 seconds and they became pliant again. As far as FODMAP concerns go: if you can't find lactose-free butter, you could try shortening or margarine, but I suspect they won't be nearly as good.

Disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[najia-cooks]

[ID: A sandwich on an English muffin with cheese, a sausage patty, bacon, egg, Hollandaise sauce, and chopped chives. End ID]

Vegan 'sausage' and 'egg' breakfast sandwiches

Soy sauce, maple syrup, liquid smoke, and fresh herbs and spices give savor, depth, and sweetness to these TVP-based sausage patties. A combination of rice flour, all-purpose flour, and coconut milk, inspired by Vietnamese bánh xèo, makes the batter for the egg patties; they are subtly flavored with kala namak, fenugreek, and white pepper to form a perfect complement for the sausage.

A slow cook in an egg ring followed by a quick fry makes the 'eggs' fluffy on the inside and crispy on the outside—a superior solution to tofu, which never quite has the right texture.

This is a delicious, filling option for a weekend breakfast or breakfast-for-dinner; or, make the TVP patties and 'egg' batter the night before and fry them in the morning for a quick breakfast option.

Recipe under the cut!

Patreon | Tip jar

Makes 6-8 small sandwiches.

Ingredients:

English muffins, buns, bagels, or rolls

Hollandaise sauce (optional)

Tomato, tempeh, avocado, spinach, and/or hot sauce as desired

For the sausage patties:

1 cup TVP

1 cup water

1 tsp vegetarian beef stock concentrate or beef pho seasoning

1 1/2 Tbsp ground dried shiitake mushrooms

2 Tbsp total fresh minced sage, rosemary, and thyme, or 2 tsp dried

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 tsp smoked paprika

1/2 tsp sumac (optional)

1/2 tsp fennel seeds, toasted and ground

1/4 tsp ground ginger

1/4 tsp black peppercorns, toasted and ground

5 cloves, toasted and ground

Large pinch MSG (optional)

1/4 cup vegan mayo (substitute any neutral oil)

1 Tbsp aged soy sauce (substitute any soy sauce)

1 Tbsp vegetarian oyster sauce

1 Tbsp Caribbean burnt sugar (or substitute molasses)

1-2 Tbsp maple syrup or brown sugar

1/2 tsp liquid smoke

2 Tbsp ground flaxseed

1/4 cup (30g) chickpea flour (or all-purpose flour)

2 Tbsp potato starch (if needed)

1 Tbsp cooking oil, to fry

You could also make these patties with Impossible or Beyond ground beef. Use 2 cups (350g) ground beef; omit the water and stock concentrate; halve the soy sauce, oyster sauce, burnt sugar, and liquid smoke.

For the egg patties:

1/4 cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 1/4 cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

1/4 tsp kala namak (black salt), or substitute table salt

1/4 tsp fenugreek seeds, toasted and ground (optional)

1/4 tsp white peppercorns, toasted and ground (optional)

Cooking oil, to fry

Instructions:

For the egg patties:

1. Whisk all ingredients except coconut milk together in a medium mixing bowl.

2. Add coconut milk while stirring until a batter forms, about the consistency of pancake batter. It should be thin enough to flow, but thick enough to coat the back of a spoon.

3. Cover and allow to rest at room temperature while you prepare the TVP patties.

For the TVP patties:

1. If using whole spices: toast each spice for a few minutes in a dry skillet on medium heat until very fragrant. Remove skillet from heat and toast ground spices, stirring constantly, for 30 seconds. Grind all spices in a mortar and pestle or in a spice mill.

2. Whisk 1 tsp of vegetarian beef stock concentrate with 1 cup of just-boiled water in a large bowl until just combined. Add spices, soy sauce, oyster sauce, maple syrup, burnt sugar, maple syrup, liquid smoke, and TVP and mix well. Allow TVP to rehydrate for about 10 minutes.

3. Stir in herbs, flaxseed, and flour and mix until well-combined. Add breadcrumbs 1/4 cup at a time until patties hold together.

4. Form TVP mixture into patties about 4" in diameter (or as desired) and place on a plate. Refrigerate for about 10 minutes to allow to set.

To cook:

1. Heat a cast-iron or nonstick pan on medium-high with a couple teaspoons of oil. Place egg rings (or mason jar rings) in the pan, and pour enough batter in each one to make a patty about 1/2" (1cm) thick. Allow to brown for a minute or two.

2. Turn the heat down to low and continue cooking until the top of the egg patties have mostly solidified and are a shade darker.

3. Carefully flip each patty and remove the egg ring. Pour another couple teaspoons of oil in the pan and return the heat to medium-high. Fry, flipping if necessary, until each side of the patty is golden-brown and crispy.

4. Meanwhile, heat a Tbsp of oil in another large skillet on medium-low. Place patties in the skillet and flatten gently with the back of a spatula. Allow to cook for about 5 minutes on each side, until browned, crispy, and cooked through.

5. Assemble breakfast sandwiches with TVP patties, egg patties, and vegetables and sauces of your choice. Serve warm.

[blabbygabby205]

Product Reviews for the Best Flour Brands for Baking

Click below to learn the best flour brands for baking your favorite breads, desserts, and snacks!

What Are the Best Flour Brands for Baking? All of us at some point in time followed a recipe to prepare our delicious good, only to have our finished product not turn out as desired.  What a bummer, right?  The problem could have come from the individual ingredient selected or the combination of ingredients used to prepare the dish and/or dessert.  When it comes to baking, there are so many…

[literaryvein-reblogs]

Writing Notes: Divination (pt. 1)

It seems humans have for a very long time been troubled by the opacity of the future. They'd like to have a better sense of what lies ahead, and they've come up with some ingenious ways of trying to get at that information, each of which has a name. The suffix -mancy means "divination."

Divination - the art or practice that seeks to foresee or foretell future events, or to discover hidden knowledge. It usually involves the interpretation of omens or, if you're really lucky, the assistance of supernatural powers.

Aeromancy

Divination from the state of the air or from atmospheric substances.

Requires that you keep your eyes on the skies.

You'll have to watch for clouds, birds, precipitation, etc.

This word doubles as a fancy word for weather forecasting.

Aleuromancy

Divination by means of flour.

You dabble in a little aleuromancy every time you crack open the fortune cookie that arrives with your lo mein.

In earlier practices, messages were baked into little balls of dough.

Aleuro - means "flour," naturally, but it's only used in technical words like aleuronat, which refers to a flour with a high gluten content.

Anthropomancy

Divination from the entrails of a human being.

Horrifyingly, anthropomancy is widely reported to have been practiced by a great many of the ancient peoples of the world.

Anthropo comes, via Latin, from the Greek anthrōpos, meaning "human being."

Astragalomancy

Divination by means of small bones or dice.

In early astragalomancy, small bones with marks carved into them were thrown and their positions used to predict the future.

The Latin word astragalus comes from the Greek astragalos, meaning both "neck vertebra" and "molding." The word astragal can in modern English refer to a narrow half-round molding or to a projecting strip on the edge of a folding door.

Axinomancy

Divination by means of the movements of an ax placed on a post.

An ax will only balance on a post for so long.

When it moves, according to axinomancy, its motions offer insight into who is guilty and who is not.

At the word's root is the Greek axinē, meaning "axhead" or "ax."

Belomancy

Divination by drawing arrows at random from a container.

The arrows most often used in belomancy have messages written on them.

The belo- part of this word comes from the Greek bélos, meaning "missile, dart, arrow." Bélos itself comes from ballein, meaning "to throw"—a root of such varied words as problem, hyperbole, parable, and devil.

Bibliomancy

Divination by books, especially the Bible.

You can open any book to a random page and decide that the first thing your eyes land on is a message that pertains to your future: instant bibliomancy.

It is especially practiced with sacred books, such as the Bible.

Cartomancy

Fortune-telling by means of playing cards.

In the 18th century, young women would apparently use cartomancy to learn the details of their own nuptials—including whom their future husband would be.

The cart in cartomancy of course means "card," and as the modern phrase tells us, if it's in the cards, it's inevitable.

Catoptromancy

Divination by a mirror or by crystal gazing.

Catoptromancy is a broad term of divination.

If you want to be specific, use enoptromancy for the mirror divination, like that employed by the wicked queen in the story of Snow White, and crystallomancy for the ball of rock crystal that the Wicked Witch of the West uses.

Employing crystallomancy is also referred to as "scrying." The likely root of the first part of catoptromancy is Greek katoptron, meaning "mirror."

Ceromancy

Divination from figures formed by melted wax in water.

Melted wax takes on interesting forms, and when you pour the melted wax into water the forms solidify and you can tell the future.

If these writing notes helped with your poem/story, please tag me. Or send me a link. I'd love to read them!

part 2 ⚜ part 3 ⚜ More: Word Lists