tag:blogger.com,1999:blog-4706374459042869519.post7439769846145864335..comments2023-10-06T09:08:06.583-06:00Comments on No Gluten, No Problem: Please, no substitutions. Mostly.peterbronskihttp://www.blogger.com/profile/17048848527195520324noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4706374459042869519.post-3815917856401790832010-07-09T07:54:27.079-06:002010-07-09T07:54:27.079-06:00Hi Mary... The potato flour in our blend is for te...Hi Mary... The potato flour in our blend is for texture. When we were in the final days of tweaking the blend, we kept all factors constant and adjusted only the ratio of potato starch and potato flour to get the best texture in baked goods.<br /><br />Unlike potato starch, which is just the isolated starch from potatoes, potato flour is made from the whole potato, so it also has a small amount of protein, and a coarser, less dense particle size that's good for texture.<br /><br />I'll have to check how the texture of dry milker powder compares. It has similar carbs, but more protein. In combo with a little potato water, it might work, but I can't say for sure. One of these weeks I'll try and do a test batch!<br /><br />Cheers, Petepeterbronskihttps://www.blogger.com/profile/17048848527195520324noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-14077143320852925002010-07-06T11:39:44.138-06:002010-07-06T11:39:44.138-06:00Your post brings up a question I've been wonde...Your post brings up a question I've been wondering for awhile now. What is the function of the small amount of potato flour in your artisan blend? <br /><br />I have so many other flours around, as I'm sure you understand, that the few times I've found myself needing it didn't justify the extra shelf space it took. <br /><br />Is it for moisture and what I'll call clinginess, which is different somewhat to what I think of as elasticity? I often use potato water (the drained liquid from boiled potatoes) to replace all or some of the liquid in a recipe. I don't know anything about the science of potato water, but it seems to give breads the quality of maintaining their moisture longer. It deters them from becoming dry and crumbly as quickly, hence the moist/clingy descriptor. Is this the quality your potato flour adds? If so, perhaps combined with dry milk powder, potato water could replace the small amount of potato flour.<br /><br />I've not used glutinous rice (sweet rice) often, because I have to drive 75 miles to be in a large enough city to stock it. But I do keep it around when I can. Does it lend the same qualities as potato flour? Again, I don't know the science, but I'm trying to remember what it seemed to accomplish the times I've used it.<br /><br />You guys are so good about the details that make cooking outside the ordinary much easier. Thanks.<br /><br />MarytheMomhttps://www.blogger.com/profile/01484800094220282147noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-87131429883194193322010-06-28T07:57:48.725-06:002010-06-28T07:57:48.725-06:00Hi Stephanie... Yeah, I agree. Substitutions in br...Hi Stephanie... Yeah, I agree. Substitutions in bread are some of the trickiest. Have you tackled any of the hikes on your list recently?<br /><br />Cheers, Petepeterbronskihttps://www.blogger.com/profile/17048848527195520324noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-47028954135558874652010-06-27T21:19:48.002-06:002010-06-27T21:19:48.002-06:00I agree that learning about WHAT you're substi...I agree that learning about WHAT you're substituting out is so important when adapting a recipe. I get all sorts of creative in the kitchen, and feel much more confident now that I know what purpose each of my ingredients serves in the dish. Breads can be especially tricky though!Stephaniehttps://www.blogger.com/profile/16085587215451486468noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-82035029634712684362010-06-25T07:51:14.927-06:002010-06-25T07:51:14.927-06:00Hi Kim... I absolutely understand that's it of...Hi Kim... I absolutely understand that's it often not a choice. That's why, in the second paragraph of my post, I talk about making substitutions for the sake of dietary restrictions, such as gluten, dairy, egg, corn, etc. Don't get me wrong - in certain applications, Ener-G Egg Replacer is just fine. But when what you need is the protein from egg whites, it's insufficient. Most of the egg substitutions (Ener-G, applesauce, cornstarch mixed in water, banana, an oil-water-baking powder blend, etc.) are all carb heavy, and light on the protein. So far, I think the best analog is flax gel, made from 1 tbsp flax meal to 3 tbsp water. However, I have to test using flax gel in recipes more before I can recommend it with confidence.<br /><br />Cheers, Petepeterbronskihttps://www.blogger.com/profile/17048848527195520324noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-46751372019832120222010-06-25T07:38:57.789-06:002010-06-25T07:38:57.789-06:00Sometimes it is not a choice. I cannot use eggs. I...Sometimes it is not a choice. I cannot use eggs. I cannot digest eggs. I need a way to make bread and bake that fits my restrictions. I am gluten free, dairy/casien, egg, corn, oat, and can only tolerate small amounts of soy. As ou can imagine this makes adaptation of recipes difficult at best. Do you have suggestions for those of us needing a better egg replacer?Kim Nixonhttp://www.createwithkim.comnoreply@blogger.com