I have been working with GF for some time now. Well actually, a good 10 years or so....and I don't eat it....don't need to, but I had a friend that had Crohn's disease, so I started dabbling for her, then a friend had Lyme's disease and so it began. I can say yes, I have seen nasty taste go to, tolerable to HEY NOW I think you're on to something!! I have used guar gum, xanthan, flax seed mixture....if you can name I have probably tried it....
I have actually settled on using a combo of xanthan gum and psyllium. I know, as you all know, that well, there is a texture thing, a taste, or should I say an aftertaste, chalky, gritty etc. it will just never be like "normal" bread. But be damned if I don't keep trying!
So, I have several blends of flours, sweeteners, eggs or egg white, which fat to use, that I have learned to enjoy working with, lots and lots of trial and error. The variety of "flours", are what makes it difficult to keep things on hand at home and well some are just done right expensive!
This is what drives me to provide fresh baked goods, yes most can be frozen and work well, but fresh is always so much better! Just like in my traditional side, I source as much local products that I can. I use local milk, cream, eggs ( I actually have three farmers for eggs! Each one use for different things) , maple, raw honey, jams, etc. and several NYS items as well, after that I go outside for sourcing.
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I am always creating things to bring some sort of normalcy, that are different, that can be fresh then you can freeze. Working on how long a true shelf life is, some breads are shorter then others, some, like traditional can stand on the counter, some are even great for making bread crumbs, crackers, croutons etc. Of course this takes time, if it were the only thing I did, not as long, but I do so love to dabble in many things! Winter months are a little better, cause I love to hibernate and I can, cause my root cellar, freezer etc. are always well stocked from working hard all summer! But you get what I mean, time always gets the best of good intentions!
Right now, fresh baked goods are delivered and available on Saturdays at https://www.facebook.com/pages/The-Mustard-Seed-and-Stone-Mill-Antiques/129155607874?fref=ts, they also carry my premixes! Stop down and give them a visit, so many great items available! Worth the ride! (anything self stable is available during regular hours)
My premixes are also at https://www.facebook.com/pages/The-Kids-Market-Fruit-and-Vegetable-Stand/188960021191060?fref=ts. Fresh baked didn't prove to be a good sell, but that can always change!
And last but not least, https://www.facebook.com/pages/Shaws-Maple-Products/275563989141572?fref=ts carries the Pancake premix!
I am always asked why just these three places, the answer is simple: because they all have what I look for when I shop and support somewhere: Integrity, loyalty, customer service beyond compare and a dedication to supporting small local business! I consider it an honor that they all carry my products, but more importantly, they are family to me, and I wouldn't be here baking/making/creating with out their support!
Welcome to the GF side of my life......
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