Sunday, August 30
Pixy's Failed Adventures In Baking!
Doh.
And I bought enough for six loaves, so I should be able to zero in on a good recipe before I run out.
Posted by: Pixy Misa at
12:53 PM
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Posted by: Steven Den Beste at Sunday, August 30 2015 03:40 PM (+rSRq)
Posted by: Mauser at Sunday, August 30 2015 06:51 PM (TJ7ih)
Which is good in that it's a constant thing and won't suddenly flare up and kill me, but bad in that the only treatment is to completely avoid anything containing wheat, barley, or rye.
Posted by: Pixy Misa at Sunday, August 30 2015 07:26 PM (PiXy!)
Posted by: Steven Den Beste at Monday, August 31 2015 02:16 AM (+rSRq)
Posted by: Steven Den Beste at Monday, August 31 2015 02:16 AM (+rSRq)
I think I need to bake it on a light setting then leave it in a warm oven for an hour or so. A darker setting makes the crust too thick, but on a light setting it's still a bit doughy in the middle.
Posted by: Pixy Misa at Monday, August 31 2015 10:48 AM (PiXy!)
Doh./quote]
Dough actually.
Posted by: The Brickmuppet at Monday, August 31 2015 11:36 AM (ohzj1)
Posted by: Pixy Misa at Monday, August 31 2015 12:36 PM (PiXy!)
Help may be coming (in 30 years or so). Glenn says that researchers in Spain have come up with a GM wheat which is 96% gluten reduced compared to regular wheat. And it makes a satisfactory bread.
Posted by: Steven Den Beste at Tuesday, September 01 2015 11:29 AM (+rSRq)
Posted by: Avatar_exADV at Tuesday, September 01 2015 11:38 AM (/lg1c)
They say that a typical celiac patient should be able to eat three or four slices of this bread without a problem, so it's promising.
Posted by: Pixy Misa at Wednesday, September 02 2015 10:18 AM (PiXy!)
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