Thursday, February 24, 2011

Against the Grain-y

Note from the gluten-free front: we really struggle against grainy textures. Don’t know what that’s all about. Valentine GF cookies:


They actually tasted good, like an iced sugar cookie, but had the Dread Grainy Texture. Shows up in so many things we try, but perhaps it’s all just in the practice.


Anonymous said...

I, too, have given up on smoothness, especially without eggs and dairy - it just can't be done!

~Aunt Mae (aka ~Mrs. R) said...

Hmm, I am wondering if you let the dough sit in the fridge for 12 - 36 hours if that might get rid of that grainy texture? Just the act of letting it all sit will hydrate the flours. It also enhances the flavor... a bonus!

What flours are you using? Do you use eggs? Dairy?

I'd like to help as I do quite a bit of gluten-free baking. Is this grain-y texture only in the cookies? What else?

Blessings, ~Aunt Mae (aka ~Mrs. R)

Kimberly said...

Mrs. R,

Thanks for the offer! Since this post, the two of us who were able to enjoy GF baked goods (Sophia and I) have gone entirely grain free. So now we have a whole new set of issues to resolve :-). We'd finally worked out the grainy issues right before we had to switch up, sigh.

At this point if we bake we either are baking for the folks who can do gluten, or more rarely Sophia-safe which means coconut flour and/or almond flour.

Sophia is looking forward to graduating (soon) and working on her grain-free baking skills!