Monday, October 26, 2009
A few days ago, Carlyn posted these perfect looking peanut butter cookies, which spurred me to try making a gluten free version. Having a full bin of The Devil's Baking Mix in the freezer, and a big desire for warm cookies I gave it a shot.
Besides using the non wheat flour mix, my only change was to stir in a handful of chocolate chips. At first, I hated the way these tasted, but after sitting for a day, I rather like them. Dazee was a huge fan right off the cooling rack, but for me, I could detect an off putting beany note. I come from the no beans in my baked goods school, so this was a bummer. I swear the xanthan gum leaves a slimy residue in my mouth, am I making this up? Since I keep hearing about the virtues of sorghum flour, it's next on my list of flours to try.
At least they are very pretty.
Then yesterday, I was on my way to a holiday food kinda potluck and decided to make a XgfX cabbage and mushroom galette (based on this one, but modified a bit) along with these amazing caramelized shallots. Holy crap, make the shallots--they were so delicious (I just subbed Earth Balance and balsamic vinegar). I also made my mom's fruit compote, 'cuz there ain't nothing like the holidays without it. I love the way the sticky juice liquid melds with savory things like stuffing and potatoes on my plate.
Gluten free potluck tag, galette pre-baking.
For the galette, I made the pandowdy crust I wrote about recently, sans sugar. The crust came together well, it had a nice flavor with the roasted hazelnuts, but this time, the texture was overly crumbly; disappointingly so. Especially after using all the spendy ingredients. Mitten Machen is also on the search for a sturdier vegan and gluten free pie crust, so if you can help us, please holler. Still, I just ate the leftovers and it was yummy, just not as perfect as I want.
P.S. Hannah is getting the last XgfX Primal Strip, but I still have a few gluten-y ones. Comment on this post if you want one!