baking
A British baker who lives and works in Mexico City criticized Mexican bread, setting off a shit storm
Chinese bread has a lot in common with Mexican bread (they probably share the same colonial roots) and I am tired of European bread colonialism.
I don’t talk shit about sourdough (well I do but only in safe spaces)
1. Not everyone likes dense and crusty bread
2. Dense and crusty bread is not the only bread
3. European baking is not the only baking
4. Bread occupies a different place in other food cultures (we don’t eat them as a main, we eat them as a snack)
Gluten-free bakers:
I have an infusion appointment for Christmas Eve Eve (Dec 23rd) and I want to bake special treats for the staff. I have several 1 to 1 flour blends ready, and at least one recipe that uses oat bran instead of flour.
My question is this: do you have any gluten-free Holiday treat recipes (with no tree nuts, peanuts, pineapple, soy [like silken tofu] avocado [oil] or banana) that you love, that come out great, despite being gluten-free? I apologize for the narrow allergy parameters.
I know roll out sugar cookies and mini pie dough come out fine, with enough butter. I usually use unsalted butter, but I wonder if I need extra leavening, and which type would be the most flavor-neutral. I'd like to experiment with natural sweeteners, too, like maybe honey or real maple syrup. I usually make my own fruit fillings for the mini pies, too.
I have plans for mini cheesecakes and choc bark.
I'm even willing to try my hand at candy-making, and I already know how to make ganache, crème Anglaise, and meringue topping, but I've not made cream fillings.
Pinned to help me find the responses. #GlutenFree #Baking #Cookies
