tag:blogger.com,1999:blog-4706374459042869519.post4455062884104449620..comments2023-10-06T09:08:06.583-06:00Comments on No Gluten, No Problem: Fried Doughpeterbronskihttp://www.blogger.com/profile/17048848527195520324noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4706374459042869519.post-56133805745205886112014-01-20T12:48:03.238-07:002014-01-20T12:48:03.238-07:00I come from Panama, not Florida, were we have some...I come from Panama, not Florida, were we have something called Hojaldras (ohaldras) wich are basically the same as Fried Dough. I tried Frying them in Coconout oil and they came out pretty well. Thanks for bringing this recepie back, <br /> a 13 yr old wanna be chef;)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-76606242168720250582013-04-02T18:15:50.770-06:002013-04-02T18:15:50.770-06:00Interesting website. Thank you for the sports diet...Interesting website. Thank you for the sports diet advice. I am a vegan marathon runner following the high-fruit plan which is amazing for quick recovery. I don't think I have a problem with gluten but I still appreciate websites like this. So many people could perform so much better by paying attention to how their bodies handle certain foods. Check out www.foodnsport.com - maybe you could blog about a similar diet, it's a step further - no grains at all (well, I don't follow Dr Graham's diet fully) Just lots of fresh foods! His book "Nutrition and Athletic Performance" is GOLD! Have you heard of it?AJhttps://www.blogger.com/profile/04100932151088312851noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-91761184551339401152013-03-26T09:12:18.635-06:002013-03-26T09:12:18.635-06:00Hi Heather - Sopapillas are leavened with baking p...Hi Heather - Sopapillas are leavened with baking powder and are rolled thicker which impacts how they bake. I will put sopapillas on our to do list and we will work on them for a future post!<br /><br />Hi Anonymous - I think you are referring to our beignet recipe in the book, which is fried pate-a-choux. The interior texture is slightly moist and eggy. I have not made zeppoles before, however, they usually have ricotta in the batter instead of the water in the beignets and are leavened with baking powder instead of just the steam from the water evaporating. We have zeppoles on our to do list too and will post in the future! The dough will be quite different from this fried dough recipe that is a yeast dough.<br /><br />Cheers,<br />Kellikellibronskihttps://www.blogger.com/profile/10801124053947412736noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-85982950025619611272013-03-21T07:55:14.913-06:002013-03-21T07:55:14.913-06:00Just two days ago I used the zeppole recipe in you...Just two days ago I used the zeppole recipe in your cookbook to make zeppoles for St Joseph's Day. I think I may have done something wrong though because they were good and crisp on the outside but the insides were wet dense and spongy instead of light and airy. Either way they were still good and we ate them all up! Maybe I'll try this recipe next time. Thanks!<br />Sharon in NYAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-43113389744260972642013-03-21T06:30:45.961-06:002013-03-21T06:30:45.961-06:00I too grew up on fried dough so this is very excit...I too grew up on fried dough so this is very exciting! Thank you!! I now live in New Mexico where we have a similar food- sopapillas. Sort of like fried dough squares that puff up about 2-3 inches into empty pockets when fried that can be filled with sweet or savory. I haven't found these gluten free- any ideas on how to use this fried dough recipe and make them puff up? Heathernoreply@blogger.com