Comments for New Grain Recipes http://newgrainrecipes.com a delicious exploration of wheat-free and gluten-free recipes Sat, 05 May 2012 19:30:29 +0000 hourly 1 http://wordpress.org/?v=3.3.2 Comment on Gluten Free Gougeres (Profiteroles) by Judy - New Grain Recipes http://newgrainrecipes.com/gluten-free-gougeres-profiteroles/comment-page-1#comment-3009 Judy - New Grain Recipes Sat, 05 May 2012 19:30:29 +0000 http://newgrainrecipes.com/?p=157#comment-3009 Hi Bill! This is normally a fool-proof recipe if you follow ingredients and directions exactly. Reasons why you may have had trouble? a.) using low fat margarine instead of butter - they are not interchangeable - Low fat margarines contain too much water. b.) Not beating the dough long enough either before or after you add eggs (your arm should get tired) and the dough should be a thick smooth paste. c.) Leaving the pan over heat while adding eggs - this causes the eggs to cook prematurely so they won't rise later or d.) getting the wrong amounts of ingredients, for instance, too much milk, too much butter, or too little flour. (Or any combination of those.) I hope you try again, these are worth it! Hi Bill! This is normally a fool-proof recipe if you follow ingredients and directions exactly. Reasons why you may have had trouble? a.) using low fat margarine instead of butter – they are not interchangeable – Low fat margarines contain too much water. b.) Not beating the dough long enough either before or after you add eggs (your arm should get tired) and the dough should be a thick smooth paste. c.) Leaving the pan over heat while adding eggs – this causes the eggs to cook prematurely so they won’t rise later or d.) getting the wrong amounts of ingredients, for instance, too much milk, too much butter, or too little flour. (Or any combination of those.) I hope you try again, these are worth it!

]]> Comment on Gluten Free Gougeres (Profiteroles) by Bungalow Bill http://newgrainrecipes.com/gluten-free-gougeres-profiteroles/comment-page-1#comment-3008 Bungalow Bill Thu, 03 May 2012 19:49:24 +0000 http://newgrainrecipes.com/?p=157#comment-3008 Had no luck at all with this recipe - looked ok up until the baking stage, but they just spread out on the tray as they cooked, and stayed that way - no rising in the middle at all. After 25 mins they were crisp to touch on the outside, and starting to go beyond golden, but in the middle had a gooey texture like uncooked pastry mix. Still, they made the kitchen *smell* nice! Had no luck at all with this recipe – looked ok up until the baking stage, but they just spread out on the tray as they cooked, and stayed that way – no rising in the middle at all. After 25 mins they were crisp to touch on the outside, and starting to go beyond golden, but in the middle had a gooey texture like uncooked pastry mix. Still, they made the kitchen *smell* nice!

]]> Comment on Baking Without Sugar by Judy - New Grain Recipes http://newgrainrecipes.com/baking-without-sugar/comment-page-1#comment-3007 Judy - New Grain Recipes Mon, 26 Mar 2012 22:09:18 +0000 http://newgrainrecipes.com/?p=413#comment-3007 Good luck Dixie! Check in and let me know how it goes. Good luck Dixie! Check in and let me know how it goes.

]]> Comment on Baking Without Sugar by Dixie http://newgrainrecipes.com/baking-without-sugar/comment-page-1#comment-3006 Dixie Thu, 15 Mar 2012 20:32:35 +0000 http://newgrainrecipes.com/?p=413#comment-3006 This was the most helpful site I have found yet on cooking without sugar. Most sights are for diabetic purposes rather than just health purposes. I have a terrible sweet tooth and am trying to satisfy it, but in a healthier way. I have found that eating an orange will take away a craving many times, but sometimes you just want a cookie dangit! I also want to give my kids the same health benefits of avoiding refined sugar. Anyway, thanks for all the details, I printed it out and will be trying some recipes again! This was the most helpful site I have found yet on cooking without sugar. Most sights are for diabetic purposes rather than just health purposes. I have a terrible sweet tooth and am trying to satisfy it, but in a healthier way. I have found that eating an orange will take away a craving many times, but sometimes you just want a cookie dangit! I also want to give my kids the same health benefits of avoiding refined sugar.

Anyway, thanks for all the details, I printed it out and will be trying some recipes again!

]]> Comment on Flaky Rich Pie Crust – Wheat Free by Judy - New Grain Recipes http://newgrainrecipes.com/flaky-rich-pie-crust-wheat-free/comment-page-1#comment-3005 Judy - New Grain Recipes Fri, 02 Mar 2012 18:07:06 +0000 http://newgrainrecipes.com/?p=363#comment-3005 Hi Claudia! I don't see why not. My thought would be to chill the olive oil so it solidifies and then cut it into the flour mixture. If you just pour it in as a liquid, you might lose the chunks of fat between layers of flour that make a pie crust flaky. Good luck and let us know how it goes! Hi Claudia! I don’t see why not. My thought would be to chill the olive oil so it solidifies and then cut it into the flour mixture. If you just pour it in as a liquid, you might lose the chunks of fat between layers of flour that make a pie crust flaky. Good luck and let us know how it goes!

]]>