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Good Morfnoevight All! EO'n'Dabs.
I made onion dip with Lamb Yogurt and Laura Scudder's mix, to go with Ruffles. Got some shrimp to boil and cocktail sauce w/extra hot horseradish for hors d'oeuvres. Going to do a rotisserie chicken with mashed potatoes and green salad for dinner.
In fact it is time to go skewer that bird.
Rerun on the chicken but the Mac'n'Cheese and roasted cruciferous were fresh.
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OMG my Gluten Free Sourdough English Muffins are amazing. I bought shrimp for breakfast and decided on a bacon and egg sandwich on one of my muffins instead.
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I have totally succeeded in making a GFSDEM. The aroma when toasting and served is sourdough the flavor mild yet tangy, the texture of the bun is soft and has plenty of nooks and crannies for butter, mayo or jam. There is the crunch of the cornmeal in the crust. I would proudly serve this to anyone anywhere anytime.
Among the other ideas already mentioned is the need for the heat from the lamps. This is not an ideal situation but mother nature often throws curve balls at us. Members have successfully used 24/0 because they needed the heat and had no other means of providing it.
I have grown 24/0 and did not like the results, less volume and lower quality for higher energy input IMPE YMMV.
No you use less water as the flours are more hydrophobic. It is very sticky to work with and no where near as elastic as wheat dough. My wife has become very good at rolling it out. A good fast rise makes great crust.
@Saltysparrows he might have some good gluten free recipes to share!