Wednesday, 13 January 2016

Baking history mysteries: Solved?

So, I had some oral surgery a few weeks ago and have been dealing with a diet pretty much limited to liquids, purees, and mush. (OK, technically after the first week of liquids I was also allowed very soft foods...but considering it still hurts to chew anyway, that doesn’t really expand my options a whole lot!) Basically, most of what I’ve been eating has to go through a blender, and since “Will it Blend?” is already a thing that has been thoroughly covered, I can’t really do much in terms of recipes right now. But I do have a bunch of recipe-related research to share, and the next few weeks seem like a great time to share it!  

I’ve previously mentioned my fascination with the various early American uses of rice and rice flour in baking, along with other historically-gluten-free baking. In the course of my research on this subject, I’ve come across a few unresolved mysteries with the origin of some of these recipes. I know this probably isn’t an especially compelling topic to many people other than me, but I’ve been super excited over the fact that I think I may have gotten to the bottom of a few of them! So, for any fellow food-history geeks out there, here’s what I’ve been investigating (And for the rest of you, there are also some yummy updates at the bottom of the post!):
   
Mystery #1: A set of recipes attributed to unfindable newspaper sources, purportedly decades earlier than their appearance in the Confederate Receipt Book (1862) and the Carolina Rice Cook Book (1901).
The recipes that appear in both the Confederate Receipt Book and the Carolina Rice Cook Book are the same word-for-word (well, except for the confusing omission of a couple of lines of text in Mrs Stoney’s version which results in one long, nonsensical run-on sentence of a recipe that originally was two separate recipes), and both claim to have originated from a Charleston paper. However, we know Mrs Stoney wasn’t simply repeating the information found in the CRB - there is no date given in the CRB, nor is any specific paper identified; the submitter in the Sept. 20, 1862 edition of the Mobile Register says only that “they were printed in Charleston, S.C., several years ago.” Mrs. Stoney, on the other hand, lists the source as “The Charleston Gazette, April 1830.” As Karen Hess, food historian and author of The Carolina Rice Kitchen (an excellent book, by the way, for anyone interested in food culture), has noted, this April 1830 article has not been found - nor, apparently, has any source prior to the 1862 appearance. This has led some people to speculate about the true age of the recipes.
Hess’s book was published in 1990, however, and since then, approximately a zillion old periodicals have become freely available online - and through the wonders of optical character recognition, these digitized documents are not only available, but searchable. The character recognition isn’t flawless, but between a few different snippets of the text, I was able to turn up several appearances of the article. It seems the recipes were repurposed throughout the mid-1800s, showing up attached to advertisements put out by various rice millers etc., and even collecting a few additional recipes along the way. I still did not find the Charleston source, unfortunately. But in the end, I was able to see that the original article did indeed appear in 1830...and even earlier than initially thought! In fact, the earliest printing I’ve found so far is an edition of the Philadelphia Port Folio dated March 25th 1830 - - and that article is attributed to the Charleston City Gazette, meaning it was originally printed even a little earlier still! A small thing, I know, but I was extremely excited to be able to confirm the previously-unverified age of these recipes.

Mystery #2: The origin of the upside-down rice bread.
You may have heard me mention this highly unusual, literally-topsy-turvy technique for making 100%-rice bread before - if you missed it, it’s towards the end of this video. The first English-language description of it, to my knowledge, was printed in 1796, attributed to a French periodical and, as far as I can tell, it’s a word-for-word translation. These articles claim the method comes from ‘the Americans,’ but no further context is given. But where in America? How and when was this method created? Are there other examples of upside-down baking anywhere? Searching snippets of the text only turned up later reprints of the exact same English translation - - a dead end. But then I went to the French article and employed the same method of text-searching. Well. I discovered the method seemed to have quite a history - the earliest description I found was from 1761! Subsequent descriptions were not just reprints, either - there are at least four somewhat different versions spanning 1761-1795, becoming more detailed over the years. A historical note: While the use of rice in loaf breads was far more common in the rice-growing region of America, rice breads were not unheard of in Europe despite the higher cost of rice there. Formulas for making part-rice or, more rarely, all-rice bread were published occasionally in both France and England in the later 1700s into the early 1800s, as both countries suffered frequent shortages of wheat many times in those decades, and it seems many people liked bread with some rice flour in it even after the shortages were resolved. What sets this particular recipe apart is the unusual method - and the significantly lighter crumb texture it allegedly produces, something the writer of the recipe makes sure to emphasize. Meanwhile, any attribution of this method to America doesn’t appear until a 1790 article. Earlier versions have no introduction beyond presenting a means of making bread from rice alone.

I began to question the recipe’s origins - if the method was American, why was it described in French many times across over 30 years before ever appearing in English? More troubling still is the fact that following that first English printing, a reader from South Carolina - the epicentre of American rice production and rice-based baking - sent in a letter to the editors of the publication in response, declaring the method “more complicated and tedious than that used in Carolina,” and offers his own recipe much more in line with those we later see in The Carolina Housewife, etc., which combines hand-pounded rice flour with either well-cooked corn mush or boiled potato, along with leaven and salt. (It may be noted, however, that apart from the unusual baking technique used in the previous account, the overall process of Drayton’s method is really not that different - both employ a pre-cooked starch source and sourdough-like leaven and are mixed as a batter consistency.)

Now I was even more determined to figure this out! This research was harder than the previous mystery - optical character recognition is far less helpful when searching through these older documents with their imprecise printing and antiquated spelling, not to mention the fact that the letter “s” used to look a whole lot like “f.”
Case in point: This was the result of copying text from an older version
with the antiquated typeface as shown below - the word should be "furnage,"
not "surnage." Even the typesetter got confused sometimes!
See what I mean?
After a whole lot of digging and thinking, another explanation began to look more and more possible: I have a hypothesis that this method of making rice bread may have been devised by French-speaking colonists in the territory that was then New France. Here’s my reasoning: Settlers in this area produced rice for their own use and to ship to France, and wheat did not grow well there. In Le Page du Pratz’s account of time spent in the French colony in the early 1700s, bread made of rice is clearly mentioned and said to be very white and good. Based on his description of the bread itself and the fact that the method goes unmentioned, I don’t think it’s quite the same bread. And perhaps it’s not even related to the above bread. In any case, though, it is very clear that the French colonists were creating their own rice bread traditions which developed separately from those in South Carolina, and the Louisiana colony (which, by the first attribution to “America” in 1790, was indeed no longer owned by France) seems like the likeliest French-speaking place for such a rice bread to be developed. Whatever the origins of this unusual bread, I really hope I can eventually find out more about it!

OK, enough about history for today - 
as promised, now here are some miscellaneous updates/pictures of things I've been making these last couple of months:
Based on one of my much older recipes, but now
without the eggs or additives. Almost there! 
More experiments in homemade natural food colorings - buttercream frosting for pumpkin cakes I made a
few months ago. This bright orange and vivid green are made entirely from scratch, not a store bought extract! 
Experiments in flaky yeasted pastry, using an unusual traditional technique to create the layers.
L: Banana bread mix from Caly's Kitchen, toasted under the broiler.
R: Rugelach recipe from Alice Medrich's "Flavor Flours."

Thursday, 24 December 2015

Cookie exchange! Part 2: The new old-fashioned way


OK, so I know it's a little last-minute, but I have some more cookies to share with you! Several of the traditionally-GF cookie recipes linked in this post make great holiday cookies and have traditionally been used as such, especially various types of amaretti cookies and other similar pastries using nut meals, such as zimmtsterne (cinnamon stars), mandelhoernchen, and kransekake. However, I’d like to focus on some of the traditional rice-flour cookies from other parts of the world. Some of these are already considered Christmas cookies - achappam, for instance, is a rice-flour-based variation on European rosette cookies, traditionally made at Christmastime. Others, though, are for different holidays or occasions, and we can build on some of these traditional rice cookie formulas to make more types of European Christmas cookies that are usually made of wheat flour!

Spritz cookies are formed by extruding the soft dough through a press to make various shapes. This means it doesn’t need to be rolled out or handled very much, which in this case is good. The texture and flavor of the wheat-flour-based recipe, from what I recall, are somewhere between that of a rich buttery shortbread and a sugar cookie. This is remarkably similar to some of the traditional Persian rice-flour shortbread cookies (naan berenji), also featured in this post. With just a few adjustments, I found a naan berenji recipe can indeed be the basis for some pretty tasty spritz cookies! As a traditionally-GF recipe, these cookies of course use no gum, nor any other binding additives (no psyllium, pectin, flax, etc).

This recipe, with some changes to the flavorings, made a stiff dough which I shaped by hand just to test it. I found the cookies quite tasty. However, they have a softly powdery mouthfeel - this is typical of some of the styles of traditional shortbread-like cookies from (what was formerly) Persia (now areas including Iran, Pakistan, etc). I personally like this texture, but it probably wouldn’t seem quite right to someone familiar with traditional spritz cookies.

First test.
Another more involved recipe, with the same changes to the flavorings, made a dough that was too soft - it melted and the shapes were lost during baking. Considering the pictures in this post, I don’t think it is supposed to be this soft. One possibility is that the author of the original recipe was using a measuring cup that actually held a little more than a cup, resulting in my dough not containing quite enough flour. The other possibility is that my syrup was not as thick and viscous as it was supposed to be - I had problems with the sugar recrystallizing, which caused it to have a sludgy consistency instead of thick and syrupy.
Second test.
These second cookies were too crisp - probably again due to the crystallized sugar, but a little more flour wouldn’t have hurt here either.

My third formula is sort of an average of the other two, and this created the best balance of flavor and texture and the dough worked perfectly in my cookie press. Egg yolks contribute a rich shortbread texture and golden color, and a little syrup helps the dough stay smooth and helps keep the cookies tender. Here is this recipe:

Merry Christmas!
Rich rice-flour spritz cookies
160 g Thai/water-milled rice flour (**see note**)
10 g potato starch (optional - you may instead simply use 10 g additional Thai rice flour)
1 tsp baking powder
70 g powdered sugar
¼ tsp salt
125 g butter
1 whole egg
2 additional egg yolks
10 g lemon juice
10 g water
10 g golden syrup (or other fairly thick syrup/honey)
½ tsp each almond extract and vanilla extract

Butter and eggs need to be at room temperature. Cream together the butter, powdered sugar, and salt until fluffy. Combine the whole egg, egg yolks, water, lemon juice, and extracts, then add this mixture to the butter mixture and beat until smooth. Stir the baking powder into the flour(s), then add this to the previous ingredients until well combined. Chill dough overnight, or at least for a few hours.

Preheat the oven to 350º F. To shape the cookies, gently form the chilled dough into a log and load it into the cookie press. Hold the press flat against a cookie sheet and squeeze out just enough dough so that the cookie will stick to the sheet, then lift the press straight up and the cookie should remain in place. (This is a little hard to explain if you’ve never made spritz cookies before - it’s not as complicated as it sounds! There are probably plenty of youtube videos etc. that can help clarify if this step doesn’t make sense!) Sprinkle cookies with plain or colored sugar or decorative sprinkles, if desired. Bake for 10 minutes.


**Note on rice flour: For this recipe you’ll need wet-milled rice flour, not stone-ground. You can get wet-milled Thai rice flour at an Asian market - I’ve seen several sources saying Erawan brand is trusted to be gluten-free. Please do not try making this with stone-ground flour (Bob’s Red Mill, etc) - it will probably not work right! Stone-ground flour is not only more coarse, it also has a higher proportion of damaged starch; both of these factors will affect the amount of water needed, the stickiness of the dough, and the texture of the final product.

Thursday, 17 December 2015

Cookie exchange! Part 1: Mixes and other shortcuts

A couple of weeks ago I was on the local radio (!) talking about GF baking, including some ways of building structure using the properties of GF flours without using gums - recipes that are built from the bottom up rather than viewed as making substitutions. That's the approach I most prefer to take on a number of levels. As a result, I hardly ever use baking mixes or premade flour blends. That said, I think substitute-type methods can come in handy sometimes, and the hectic nature of the holidays can be one of those times. 

Since I've ended up with several mixes in my pantry from various events and projects, I decided to see how I could use some of them to simplify holiday baking! Between traveling, having houseguests, going to events and parties, and everything else going on in these busy few weeks, the prospect of locating and measuring multiple flours and finding good recipes/tinkering with recipes to make them work is daunting. It's a time when even the most seasoned bakers may be wary of experimenting with new recipes, and even more so if you're relatively new to GF baking and unfamiliar with the characteristics of these ingredients!

So, there are a few shortcuts that can help here. One approach is to start with a mix and strategically embellish it to make it more festive - I have a couple of examples of this below. Another option is to find a flour blend that can be directly substituted in your familiar, trusted recipes originally based on wheat flour. I'll focus more on this further on in the post.      
  

These Chocolate Crinkle Cookies start with a chocolate cookie mix from Ardenne Farm, one of the "goodies" from the GFAF event a few months ago. I was intrigued by the simplicity of this mix - all it calls for to add is butter (or non-dairy equivalent) and 3 T water. I wanted to stay true to this uncomplicated formula while still achieving the chewiness that makes crinkle cookies so good - one very simple way to make cookies more chewy is to use some kind of syrup. 3 tablespoons of water adds up to 45 grams, so I simply substituted in 10 grams of sorghum syrup for the same amount of water. The only other change is to roll the balls of raw dough in powdered sugar until thoroughly coated. They also spread and crinkled more nicely when I tried chilling a sheet of the dough balls for about 20 minutes before baking. 
To make easy Chocolate Crinkle Cookies: Cream 1 stick (113 g) of butter (or equivalent) until fluffy. Beat in 10 g syrup (sorghum syrup, molasses, or other thick syrup). Add in the mix and 35 g of water. Mix just until it forms a dough - it will look like a collection of crumbs at first, but it should come together with continued mixing. If it still doesn’t come together after a minute, sprinkle in more water a few drops at a time. Form into balls and roll each ball in powdered sugar. Leave at least a couple of inches in between them, as they will spread. Chill for about 20 minutes. Bake at 350º F 12-14 minutes. Makes about 20-22 cookies.
Verdict: Nice and chewy inside, with crispy surface and good chocolate flavor. Well-liked by (non-GF) taste testers. Very simple and quick to make. Side note: this mix is also allergy friendly (egg-free and can easily be made dairy-free).


These Peanut Butter Blossoms use another mix I received from the GFAF event, a cookie mix from Our House. There's a variation for peanut butter cookies on the back of the box, which I modified slightly to get the right flavor and dough consistency for this classic (added a little milk and vanilla, and coated in sugar). Wait, shouldn't there should be a bag of Hershey's Kisses in this picture too? Yes, there should. But when I went to take the picture after making the cookies, I discovered the leftovers had been polished off by a certain someone the previous evening, and the evidence had already been disposed of. Just pretend they're there, I guess!
To make Peanut Butter Blossoms: Beat 240 g (about a cup) of creamy peanut butter and 113 g (1 stick) of soft unsalted butter until fluffy. Beat in 2 eggs and a teaspoon of vanilla, followed by the mix. Lastly, add 1-2 tablespoons of milk to form a soft dough - the exact amount you need will depend on the consistency of your peanut butter. Chill the dough for at least a few hours or overnight. Form chilled dough into balls about 1 tablespoon each in size, and roll each ball in granulated sugar. Arrange the balls on a baking sheet, squashing each one slightly, and leave a little space between them - they won’t spread very much. Bake at 350º F for about 16 minutes. Immediately press one chocolate kiss onto each cookie while still warm. The chocolate will soften and will stay soft even as the cookies cool completely, but will then firm up again within several hours (they taste best after this has happened). Makes about 48 cookies.
Verdict: I was worried at first that these were a little gritty, which is a common issue with stone-ground GF flours. But after I saw how quickly they disappeared when I brought a tray to a gathering of (non-GF) people where there was also plenty of other (non-GF) food to snack on, I'm not too concerned about it! They are pretty tasty, and stay soft for several days.

Now, on to the Sugar Cookies, and the subject of "cup-for-cup" or "1-for-1" flour blends...
For a blend to be considered a direct substitute for all-purpose flour in a range of recipes, it should usually have three major attributes:
  1. Neutral flavor
  2. Neutral texture (i.e. not gritty, not noticeably gummy or pasty)
  3. Absorption of water and fat similar to that of wheat flour, and consistent across a wide range of formula types and hydration ratios

This last point is probably where we run into the most problems, and in fact, I believe there is no flour blend that is truly an all-purpose direct substitute in this respect. It would be more accurate to call these blends multi-purpose - - using them in place of the same amount of wheat flour may work in a variety of batters and doughs, but sheerly because of the differences in chemistry and structure, there is no GF blend that will provide all of the properties of wheat. Some of these blends may work well in a variety of recipes for stiff doughs (cookies, etc.) but not perform so nicely when substituted in batter recipes like muffins or pancakes; for others, the opposite may be true. Some may be an approximate substitute - you can eventually get it to work in a wide range of recipes, but you'll almost always need to tweak each recipe in one way or another. And even if a mix works great in batters and doughs alike, yeast breads will always require another approach entirely. 

Because of all these complications, I haven't really focused on 1-to-1 blends in several years - I find it's actually easier and makes more sense to me overall to just completely rebuild a recipe/formula. But again, this kind of holiday baking is a case where it may be important to stay as true to your particular traditional recipe as possible, and so a 1-to-1 blend may be useful.     

I happened to have in my pantry one such blend, which was given to me by someone who had used it for a different project. A sugar cookie recipe seemed like the perfect test, because it brings the flour's flavor and texture to the forefront and also plainly shows whether the dough is easy to work with. I chose a recipe that used a fairly ordinary formula and appeared to give consistently good results for bakers using wheat flour

This Bob's Red Mill flour is labeled as a "1-to-1" blend. But wait - is it 1-for-1 by weight, or by cup? Or both? According to the side of the package of the BRM flour, ¼ cup weighs 37 g. That seemed a good bit heavier than AP flour. Not surprising, considering the density of sweet rice flour, which is the first ingredient in the BRM blend - but still an important question. Sure enough, the internet told me a cup of AP flour weighs about 125 g. In a recipe that calls for 3 cups of flour, substituting by weight would mean using 375 g, compared to a whopping 444 g if I went according to volume. That’s a huge difference in the consistency of the dough! Hmm…

A bit of googling indicated that most people were using it cup-for-cup, not weight. Still, I decided to start with scant measurements to be safe - you can always add more flour, but you can’t take it out! A very scant 3 cups, by my measurement, turned out to be ~400 g. If I were going to make this recipe again, I think that I would be still more conservative (perhaps 380-390 g) - the cookies turned out a little dry, with a slightly powdery/floury mouthfeel. This is not uncommon in blends combining xanthan gum and a high proportion of starches. That said, there is no grittiness nor any off-flavors, and the dough was very easy to work with after chilling overnight. So, while it might not be a true cup-for-cup substitute, I do think this flour blend could be useful in a wide variety of “regular” cookie recipes if you just remember to go easy on the amount of flour used.

Coming up soon: Part 2, in which I will show you how to make some traditional Christmas cookies from scratch, using simple ingredients, with no gum or other additives!


Thursday, 3 September 2015

Traditional techniques for baking, and some food for thought

The above video is of the talk I gave at the GFAF event a couple of weeks back about traditional uses of GF flours - check it out! I've added a few more details in the presentation itself, and the recipes & other links I mention in the video are further down in the post. But first, there are a few related thoughts I'd also like to share, some things that have been on my mind following some recent conversations: 

As I mention in the video, I'm kind of puzzled by the way people use the term "naturally gluten-free" as almost an antonym for things like cake, cookies, and especially bread. Just think of all the grains, seeds, and other starchy foods that inarguably meet the definition of "naturally gluten-free." Grinding them up and making them into dough is exactly as natural - or at the very least, it's no less natural than doing the same with gluten grains. 


Using a gluten network is one way of baking, and it's a common one, and a useful one for people who have that option. But it's far from the only way. Based on my combined studies of food science and food history, I really believe that if the cause of celiac disease had been identified earlier in history, we'd have a thriving array of baking traditions just as rich and diverse as those based on wheat. And we still can. See, GF baking culture may be only just emerging as a cohesive collection of knowledge, but now that we know the need for it, we know it isn't going away. This means techniques from traditionally-GF recipes, including those outlined in the presentation, are just a starting point - one component of a foundation for something that will continue to grow.


At the event I had several people ask me where they can go to learn more about this - not just the traditional recipes and techniques, but also how we can build upon them. As far as I know, there isn't currently a resource that puts it all together - that's something I'm working on creating, something I've been working towards for several years now. Part of this project is a book. 

Calling it a cookbook doesn't quite cover it - yes, there will be plenty of recipes, but that's only one piece of it. I'll save elaborating on that statement for another post so I don't end up rambling. But I will say that the book will focus heavily on the theory behind the recipes - the techniques we can use to approach GF baking as a matter of synthesis, rather than mere substitution. I've stayed pretty quiet about the specifics of the more unusual ideas and methods I've been using to put these techniques into practice, for reasons I alluded to here, but after some conversations I've had recently I've begun to question this reasoning altogether. For one thing, considering the evolving nature of a gluten-free food culture, keeping these ideas to myself until I feel like it's totally "finished" doesn't feel right. More to the point, though, it doesn't even make sense - if these baking traditions are indeed a living thing, that means it can't ever be truly finished, per se; techniques will continue to grow and change and be improved upon, with or without my contributions, so given that choice I'd rather contribute as much as I can. 


I'm still conflicted about exactly how much to share with this in mind, and which parts might be better to continue saving for the moment. It will take some thought. In the meantime, then, I'll just say this: The examples given in the presentation and the recipes listed below - and recipes in general, for that matter - are just a few of the places our ingredients have already been. I'm so excited to see where else they will go.

  
Some examples of techniques outlined in presentation, in order introduced:
Egg based techniques 
Potato sponge cake (dairy-free)
Buckwheat cake, with yeast
Buckwheat & almond sponge cake
Almond orange sponge cake
Amaretti (almond cookies - chewy variety) (dairy-free)
Ricciarelli (almond cookies - soft variety) (dairy-free)
Precooking of flour
Rice poori (fried rice-flour bread), dough made by scalding flour (vegan)
Buckwheat roti (buckwheat & potato flatbread), dough made with mashed potato (vegan)
Sorghum roti, dough cooked prior to shaping (vegan) 
Pão de queijo (cassava cheese buns) with sour cassava starch, scalded flour
Tapioca cheese bread, egg-free variation, scalded flour
Tapioca cheese bread, dough made with mashed potato (scroll down to 2nd recipe on page)
Pandebono (tapioca & corn cheese bread), flour made from precooked cornmeal (masarepa)
Mochi doughnuts, pre-gel with portion of flour
Steaming
Note about the first 5 of these recipes: Dhokla (a steamed savory cake/bread) has a spiced oil/syrup mixture poured over it after it's cooked, referred to in these recipes as 'tempering' - although this is considered necessary to finish the authentic dish and adds another interesting layer of flavor & texture, the base recipe itself will be the same without this step. Feel free to play with different seasonings, or omit. (I've made a version with Mediterranean-type seasoning - olive oil, garlic, rosemary, & other fresh herbs, and some red pepper flakes - definitely different than the authentic way, but still very good, kind of like a cross between focaccia and socca!)
Chickpea Dhokla, quick (uses yogurt)
Chickpea Dhokla, quick (vegan)
Chickpea Dhokla, fermented, starting with split chickpeas (uses yogurt)
Rice & Chickpea Dhokla, fermented, starting with whole rice & split chickpeas (uses yogurt)
Rice & Lentil Dhokla, fermented, starting with whole rice & split lentils (uses yogurt)
Idli (soft sourdough rice bread), fermented, starting with whole rice  & split lentils (vegan)
Combination steaming/baking
Appam (rice bread/pancake), fermented, starting with whole rice (vegan)
Injera (teff sourdough bread/pancake) (I have not yet found a reliable recipe online which meets all three criteria: 100% teff, natural/wild fermentation, and covered cooking step. If you know of one, please post in the comments!)
Paniyaram (savory rice "pancake balls"), fermented (Note: these use the same sourdough batter as idli - see above) (vegan)
Paniyaram - sweet variety, fermented (vegan)
Bonus recipes - these are traditionally GF recipes that don't use the few techniques I focused on in the presentation, but are also great examples of the variety to be found.
Rice flour shortbread (dairy-free)
Rice flour shortbread - another way, using a sugar syrup in the dough
Achappam (rice flour rosette cookies) (dairy-free)
Almond ring cake - related to macaroons, but does not beat the eggs separately
Soft amaretti (almond cookies) - these do not beat the eggs separately (dairy-free)
Cornmeal pound cake
Hazelnut & rice flour cookies (egg-free)

General resources - for more info related to topics discussed in the video.
Food Science
Book: On Food and Cooking, Harold Mc Gee - a general reference for the science behind everyday ingredients and cooking methods
Book: BakeWise, Shirley Corriher - demonstrating the science of baking ingredients and techniques (no GF recipes, but still useful for understanding recipe formulas). There is also a predecessor to this book by the same author, CookWise, which I have not yet read.
Website: The Food Lab (part of Serious Eats) - a recipe-by-recipe scientific approach to formulas and cooking techniques
Historical recipes
Lots of old cookbooks that are now in the public domain have been digitized and are freely available online. Some great resources are:
Google Books - many cookbooks published ~100+ years ago available as free ebooks
Project Gutenberg
Internet Archive
Feeding America - A collection of notable American cookbooks at Michigan State University
Szathmary Culinary Manuscripts at University of Iowa - A collection of private handwritten recipe books from America and Britain, spanning almost 300 years. Some of them have been digitized page-by-page, others are still in the process.
The Carolina Housewife, first published in 1847, is one book that provides a look at the variety of rice breads in use in the South Carolina area in the first half of the 1800s. (Unfortunately many of the recipes themselves are a little hard to use as written, due to lack of information like consistent measurements, mixing procedure, rising time, baking time, baking temperature, and other "details.") I have been working on adapting some of the more interesting examples of these to modern recipe standards, and I think some of them are getting close to being share-worthy!
Wheatless recipes from WWI - Some early examples of baking recipes designed intentionally to be wheat-free come from the period of wheat rationing due to the war. A lot of the recipes do use barley or rye because those were not generally restricted, but there are also a lot of examples that end up being entirely gluten-free. I'd planned to include some of these with this post, but ended up having so much to say about these recipes and this part of history that I am saving this topic for an upcoming post of its own!
Other resources
Carolina Gold Rice Foundation - for information on history of this heirloom rice
Anson Mills - source for high-quality heirloom grains & flours, including Carolina Gold rice, a wide variety of cornmeal, grits, & polenta, etc. (make sure product page states "this product is gluten-free" - I have been assured that these are kept GF at all stages of production)

Coming up on the blog: 
- Retro GF recipes: A look at wheatless wartime recipes, wheat-free baking for 'allergics,' and cookbooks from the early days of celiac disease!
- Different milling methods & how they influence the behavior of flours
- Strange & wonderful techniques found in antique cookbooks
- New recipes for BREAD!!

Monday, 17 August 2015

Post-Event Post!

The Raleigh GFAF Event was this past weekend. This was my first time being a part of the Blogger Team - but I can definitely say it won't be my last! It's all been so much fun.

As promised, I will be posting my presentation from the event very soon, along with additional links, information, and other resources. But first I want to focus on some things from the rest of the event:

Almost ready to start!
First off, yes, there was a lot of good food involved! But it wasn't just about the food - I also got to meet and talk with a lot of people, and heard some interesting presentations from other speakers. Overall, the whole thing has left me really inspired & energized! 

As for the food: First was the blogger dinner at Primal, a completely GF restaurant here in Durham. Everything I've had there has been delicious, including this dinner, and I think all of us were stuffed by the end of the night.

Of course, the next morning at the event meant even more things to eat! Because I bake from scratch so much, I very rarely buy pre-made baked things or baking mixes. This means I kind of forget just how much is out there - particularly the local (NC-based) companies that weren't really on my radar until now. I don't generally eat a lot of packaged food, but even I have to admit that after nearly 8 years gluten-free, there's something pretty exciting about entering a huge room full of tables with all sorts of food and realizing I can eat anything in here

Going around the room feels like trick-or-treating for grown-ups. Seriously. To add to the excitement, there was a blogger gift bag of items from some of the vendors & sponsors: 
I wonder what's inside??
Stuffed as I was from munching on samples all day, after the event was all over I still felt really excited to go home and find out what was in the bag and sort through all the little samples I'd grabbed. (See? Just like trick-or-treating.)

Some of the samples from the tables.
In the blogger bag - Thank you to all the vendors & sponsors!

Some highlights from the bag:
Cookie mix from Ardenne Farm, one of the local companies. They had several different samples out at the event too...including some very good blueberry muffins and cinnamon crumb muffins. I can't believe I forgot to take a picture of the muffins! I guess it's because I was too busy eating the samples...seriously, they were really tasty.


A very nice gift box from Caly's Kitchen, another NC bakery, containing banana bread mix, granola, and assorted cookies. 


A (delicious!!) cheesecake brownie from JP's Pastry in Raleigh.


(I might also mention more things in future posts, as I get a chance to try more of the mixes, samples, etc.)

Some other tasty things I found at the event:

Lemon bars and brownies made by Moonflour Bakery

More from JP's Pastry
Baking mixes from Our House
Also forgot to take a picture of the pizza from zpizza - again, got too distracted by eating it. I still wanted to mention it because theirs is one of my favorite restaurant pizza crusts - the crust is crisp and chewy, not at all cakey or eggy the way some commercial GF crusts are.

These were just a few of the things to see, do, and taste! There are still a few more events and expos coming up this year, so if you didn't make it to this one, see if there might be one near you - it's a lot of fun! 

Coming up on the blog: Traditional techniques for baking with GF flours, new recipes, & more - stay tuned!

As always, all these opinions and statements are completely my own; as an event blogger I received the bag of items provided by vendors and sponsors, but I was not otherwise compensated and I was not obligated to write about or feature any specific product(s) or vendor(s). 

Monday, 3 August 2015

Announcements & a Giveaway!

I have some exciting announcements about the upcoming GFAF Event on August 15th in Raleigh, NC! First of all, I have 4 tickets to give away - so if you're in the area and would like a ticket, leave a comment! (Or, if you pre-register for the event online, you will get a free subscription to Delight Gluten-Free magazine for a year.)
Traditional American yeasted rice bread - wonderfully
chewy crust, and the inside is soft and moist.

Also, I will be speaking at the event!! The title of my topic is "No Gums Required!: Heirloom recipes, regional specialties, & forgotten techniques for baking with GF whole-food ingredients." I will be covering some of the special techniques involved in making traditionally-GF recipes work, and explaining how to apply selected techniques to other recipes. 

Some background: As you may know, one of my main areas of research is the chemistry of GF flours. Common minimally-processed binders such as flax, chia, and even psyllium have long been used as food in various ways, but as far as I know, using them specifically to give structure to bread is actually a pretty recent development. This means the enormous variety of traditionally-gluten-free baking - and it really is an enormous variety! - relies on different methods for structure. A number of these techniques and traditions involve eggs, but there are also plenty that don't, with all the structure coming from the flour(s). 
Fluffy, puffy rice-flour bun, hot from the oven.

Some of these traditional recipes have gotten some attention in the GF community and/or the food community in general - just a few well-known examples include pão de queijo, socca/farinata, and of course the ever-popular macaron (of which there are actually many, many varieties and similar treats - some of which bear little resemblance to the trendy colorful sandwich cookies). Others are less known in the US but are popular in other parts of the world, particularly throughout Asia, Africa, and the Middle East - these include a large number of flatbreads, steamed breads, cakes, and pastries made from pretty much every GF grain, bean, starch, and/or nut you can think of. 

Oat bran bread - very springy and soft,
with lots of flavor.
Even less known are the many styles of breads and cakes from American and European history. These breads gradually disappeared as wheat flour became cheaper and more widely available than other flours. (There were, of course, loads of other factors involved - but the changes in the food system were certainly major contributors.) Most frequently, these use rice, corn, buckwheat, pea, sweet potato, white potato, oat, chestnut, and (in the case of cakes/cookies) various other nuts, depending on the region. These pictures are just a few examples! I will be posting more pictures, along with some of these traditional recipes, soon!

Again, the event will be on August 15th from 10 am - 4 pm. Directions are on the event websiteI am super excited, and I hope to see some of you there!!