I think it is compatible. There are some tricks to it, as the gluten makes for the fluffiness of the bread.
you can make more than Maza and knäckebröd through
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- Thread starter Dirty Dog
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you can make more than Maza and knäckebröd through
Xue Sheng
All weight is underside
Holy sodium chloride Batman, in 2 days I have used a 50 gallon bucket of ice melt and a 50 pound bag of salt...and there is still ice on my driveway.....and it is not going anywhere soon. Tomorrow is single digit temps with dangerous windchill around -30 to -40.
Xue Sheng
All weight is underside
Also, went to PT today, and the parking lot was a skating rink. I almost made the cleared sidewalk when I slipped, my feet went out from under me and I hit the pavement.... when I realized I was ok, I noticed the position I was in on the ground
Much the same as this guy, just no one threw me there
First I smiled, because I have not seriously trained falls in over 40 years...and I had it right. Then I got mad because some idiot did not clean the parking lot well..... Several expletives were loudly uttered. Then I realized, I could not get up. I was on a sheet of glare ice. Had to slide about 4 feet on my backside to get to bear pavement, so I could get a grip and stand
Much the same as this guy, just no one threw me there
First I smiled, because I have not seriously trained falls in over 40 years...and I had it right. Then I got mad because some idiot did not clean the parking lot well..... Several expletives were loudly uttered. Then I realized, I could not get up. I was on a sheet of glare ice. Had to slide about 4 feet on my backside to get to bear pavement, so I could get a grip and stand
I was kidding when I said step-step glide!Also, went to PT today, and the parking lot was a skating rink. I almost made the cleared sidewalk when I slipped, my feet went out from under me and I hit the pavement.... when I realized I was ok, I noticed the position I was in on the ground
Much the same as this guy, just no one threw me there
First I smiled, because I have not seriously trained falls in over 40 years...and I had it right. Then I got mad because some idiot did not clean the parking lot well..... Several expletives were loudly uttered. Then I realized, I could not get up. I was on a sheet of glare ice. Had to slide about 4 feet on my backside to get to bear pavement, so I could get a grip and stand
Glad the muscle memory took over!
Is the air still blue around the PT office?
just use rocks.
I mean pea gravel....
Steve
Mostly Harmless
I’ve heard if you use a large truck, you can put all your stuff in it and move someplace warmer. I hear that’s actually 100% effective.
Steve
Mostly Harmless
oof. Watching day 2 of the sumo tournament and Ura was clearly concussed. I hope he’s okay.
I have relatives who are gluten-intolerant. I've managed some passable baking, but have never managed anything close to what I can do with wheat flour. My latest revelation is that apparently I need more liquid in my GF dough. Please pass along anything you figure out if you give this a shot.
Oily Dragon
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I bake a little. There are many types of gluten free bread and baked goods that are delicious but it depends on the flour.
The trick with Gluten free flour is to either find a 1:1 blend, or know the tricks for each type of flour.
Coconut sucks up a lot of liquid, so use extra eggs and stick to 1/4 cup of coconut flour for every cup of regular. Very sweet. Tapioca is similar, don't use too much or your mix gets gummy.
Sorghum is a good choice if used right. Its usually 1:1 and a little xantham gum will bind it up nicely.
Rice flour is tough to work with, and the reason for most breads that taste like paper because it has a very neutral profile. That's fine if you're adding other fun flavors, but for just bread it might taste bland.
The trick with Gluten free flour is to either find a 1:1 blend, or know the tricks for each type of flour.
Coconut sucks up a lot of liquid, so use extra eggs and stick to 1/4 cup of coconut flour for every cup of regular. Very sweet. Tapioca is similar, don't use too much or your mix gets gummy.
Sorghum is a good choice if used right. Its usually 1:1 and a little xantham gum will bind it up nicely.
Rice flour is tough to work with, and the reason for most breads that taste like paper because it has a very neutral profile. That's fine if you're adding other fun flavors, but for just bread it might taste bland.
Xue Sheng
All weight is underside
I did step-step glide....and fall
No, PT is not responsible for the parking lot, the landlord of the building is....lucky for them...they were not around...or I might have shown them a few more martial arts things
Xue Sheng
All weight is underside
Not a good idea in my area....it will snow...heavy...I will need my snowblower, and the gravel will get into it....jam it and break it
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right, you get this white stuff in abundance
Xue Sheng
All weight is underside
we have been known to get 2 feet or more in one storm
it's a 4 letter word here.....and our one plow driver is grossly unqualified.
OP
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The last time it snowed here we got over 1 inch!
Xue Sheng
All weight is underside
Hey, same here...then we got a 1/4 inch of ice (freezing rain) and then a 1/2 inch of snow and then temperatures below zero...which brings us o today
OP
- Thread Starter
- #3,437
It's sunny and 60F right now. I have a window open.
Steve
Mostly Harmless
Just ate the last of the cranberry and poppy seed bread I made over the weekend. I am sad about that, and will need to bake some more soon.
Xue Sheng
All weight is underside
OK.... I don't and I'm ok with that....I don't mind cold and I despise heat and humidity... I may even go outside for a hobble
Xue Sheng
All weight is underside
Happily I still have a few pieces of the almond bread left..... but not many...and I didn't bake it...so when it's gone..... I will have none....
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