Vital wheat gluten: I gave the Chickpea Cutlets a try last night, and these will definitely be something I'll try again. We love chickpeas, so this was not a big leap for us. I will definitely try the dough in the food processor next time, though, as I don't think I got the gluten as well developed as I should have. They did firm up to a fair extent, but were not as firm as the Chik Patties from Morningstar Farms.
As we had the first batch for dinner (leftovers went on a sandwich for today's lunch), we realized you could do that method with really any mashed up legume. Black beans would be good, and we may start playing around with different spices and beans. Why not, right?
I also made the recipe for honey oatmeal bread on the back of Bob's Red Mill Vital Wheat Gluten, and I can see that even if I don't venture into making Seitan with my vital wheat gluten (Seitan, AKA "wheat meat") that I will keep using VWG in my breads. It creates a very stable, fine crumbed loaf that you can slice thin without worrying about it falling apart. At the same time, the bread is soft and tender. We don't eat a lot of bread around here, but paying $3 or $4 a loaf for store bought just seems wrong. And, this recipe is great because it not only uses whole wheat flour (yes, I used white whole wheat from King Arthur), but it also has Scottish Oats (AKA Steel Cut Oats) in it, honey, and milk, allowing me to get some use out of our farmer's market cow's milk. I'll be making another batch before the milk goes bad, for sure (not that I have a problem baking with sour milk).
Hershey's Special Dark Cocoa: When I decided to try these gluten free fudge cookies, I needed cocoa and couldn't resist this one. It is quite good--it's a mixture of dutch process and special dark, and the flavor is quite smooth. It's going in a batch of low fat brownies later this week (gotta take something camping), and we'll see how that goes.
1 Comment
Angel
7/1/2009 09:23:46 am
Remember that almost fat free banana bread from awhile back? If you substitute 1/4 cup vital wheat gluten for the egg whites and use white whole wheat flour, the loaf is even better. And it's vegan (if you're into that).
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