Wheat and Gluten free flour
I'm cutting down on wheat so I'm having wheat free pasta, rice cakes instead of bread etc. All of that is fine, I can just about cope with no garlic bread and no processed food BUT I MISS MRS J's COOKIES like crazy. I am so jealous when Greg is munching those darn cookies! So I bought some wheat free flour. It says it comes up dryer than normal, so add more liquid to the recipe. Do I add water and how much? Or another egg? |
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| if you are on a restriced diet i've got a great recip book for kids that is for children with ADHD and autism (i bought it as my son reacts to food additives casuing ADHD like symtoms that are controled with a resisrted diet)
there are recipes for cookies in there that a gulten etc free i can copy some out for you if you like so you can try them but as for liquid i just add etxra water if its dry just a few tablespoons so the mix has the same consistancy. zoe and einy |
| It's hard to say how much more liquid, but I'd start at 1-2 Tb. per cup flour. An egg would also work, especially just an egg white. Or you could get creative and use flavored liquids suitable to the recipe: orange juice, yogurt, etc. |
| Ooh thanks to both replies! I would appreciate the recipes.
Honestly I'm such a dunce with cooking, I tried to make Hoummous today and it's DISGUSTING  
I'll try the water and see how it goes. |
| How does one mess up hummus? OK, you were probably being careful about the oil, but the more EVOO the better, plenty of garlic and fresh lemon juice and not too much tahini. I always add red chile powder because I live in the Southwest where we add chile to everything except ice cream.......and then some do like green chile ice cream.....not me. |
| i'll have a look through and pick out a couple for you
will ahve to be tomorrow now tho wigglet is sticking me in the ribs and back zoe and einy |
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