It’s about to throw down a storm tonight, or so they say.
Sure, in the back of my mind, I’m worried about it. I’m not a fan of weather when it’s outside of 80-90, still and sunny. But I also spent a good bit of the late afternoon working on some gluten-free sugar cookies with the boy, and they are darn tasty.
I used Alton Brown’s recipe (swapping GF flour for AP, of course), but from his book, not online. The online one will work fine, but know that the book has weight measures, if you’re more into that.
My favorite GF flour is Cup 4 Cup, but it’s rather expensive, and I’m out. The Arkansas Democrat-Gazette recently ran a recipe to replicate it, reportedly “slightly adapted” (meaning they swiped it) from Gluten Free on a Shoestring. I had potato flakes rather than potato starch, and knowing it wasn’t the same thing, I tried it anyway. It was DELISH.
It was the first time I did the outline-and-flood technique, and for a newbie, it wasn’t half bad. It may be my imagination, but my royal icing seems to smell a little eggy from my stovetop pasteurization process. So, don’t do that; just use pasteurized eggs or boxed egg whites.
I’m pretty sure they’ll still eat. At least, I think so, after eating three or four of them.
Hunker down and carry on.
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Gluten-Free Faked-Out Cup 4 Cup
(slightly adapted from Arkansas Democrat-Gazette’s slightly-adapted-from Gluten Free on a Shoestring recipe)
(this is rather tongue-in-cheek if you’re not catching on)
(don’t copy recipes, okay? okay, just this once…)
- 60 g. milk powder, buzzed in a food processor until fine
- 180 g. white rice flour
- 145 g. cornstarch
- 85 g. tapioca starch
- 80 g. brown rice flour
- 20 g. potato flakes, buzzed in a food processor (original recipe is potato flour, same amount)
- 10 g. xanthan gum
Mix all the ingredients with a wire whisk and store in an airtight container. Makes just over 4 cups or so.
Standby for super-cute overshare kid photos.