I don’t have any gums in the store cupboard but I used cornflour in with the rice flour and normal baking powder, which presumably isn’t gluten free. Another time I might try a bag of ready mixed gf flour and see what I end up with. Wonder what short bread biscuits would be like with this mix…. my grandmother always added some rice flour to her biscuits. All this experimenting means I won’t be losing weight any time soon but in the interest of science etc….

Cid

I’ve been commenting from work (shhh, don’t tell). The different IP address seems to allow my comments to go through … most of the time. (Shirley crosses fingers before she hits “Submit.”)

Shirley

ONE MORE THING…

I’m going to have to hire you as my sophisticated, worldly, culinary assistant. Your camembert creme fraiche salad sounds amazing. Have you shared this recipe with Miles? This should be on a menu somewhere.

Thank you!
xo

I’ll check out tamarind next time I’m at an ethnic food market. You don’t see it often and I’ve never used it. You used a “key” word in your comment above. Frosting. Although I know better, I’m always drawn to anything slathered with a good frosting. I’m especially pleased when I get the corner piece of cake, as it’s got an extra one or two frosted sides.

Are you using any starches or gums in your rice flour mix? I’m not fond of that stuff, but find it sure adds to the texture of the baked good. When you eliminate gluten, you lose lots of good baking qualities.

…. one more thing:

250gm camembert
2 tablespoons creme fraiche

Just before serving the salad, cut the rind off the cheese with a sharp knife (mind fingers now) then put into a pan with the creme fraiche and warm through to combine… do not over heat or it will become stringy. Then pour over the salad. A chopped apple is good with this.

Cid

It could well be my fault because the coffee could have been ground finer and perhaps there was a bit too much tamarind. We’re not especially good at adding ‘sour’ to our recipes sometimes although other cultures make a point of it. Slight modification might be in order then we’ll see… the originator of this recipe certainly seemed to like them for breakfast without the frosting…. well they do give a kick of coffee first thing in the morning I suppose. I’ve decided though, that I do like rice flour recipes and will try a few more out and report back.

Cid

Oh, thank you! I knew you’d add cheese sophistication to my recipe. I haven’t experimented with Greek feta much, but am on a roll with high-end Greek yogurt, so I’ll keep the feta on my list. I’m such a fan of parmesan, gouda and goat cheese and agree that it’s best to buy the good stuff and use it sparingly. I will definitely remember to use the rind as well. I’ll also check the camembert choices. That’s also one I’m not very familiar with.

Yes, crumbled goat cheese on spinach salad sounds wonderful. That will be next.

Lemon curd (gluten free) would be delicious. I think I have a jar of fancy lemon curd in the pantry. Good idea! I’ll have to go back and review that tamarind cup cake recipe. What was it you weren’t that happy about? Baking with GF flours isn’t as easy as one might think. There are some tricks to it, that’s for sure.

Thanks for your input. Perfect!

xo

Maple syrup and pecans were meant to be used together! I love the combo and actually use it in baking as well. I use maple syrup as my sugar substitute and often throw chopped pecans into a muffin or breakfast bread mix.

Where in NM? I used to live in Taos.

=)

Well, I hate to admit it, but pure maple syrup “crossed my mind” quite often. That stuff is my downfall, my addiction. I agree with you about seasonal eating. I love it as well. You just have to enjoy it and go with the abundant flow of whatever is being “served up” at the time!

Yes, “heavenly” indeed.