![]() ![]() You can’t change the ratio of grains to starches depending on what you are baking. There are some limitations to using a prepared flour blend. I think it might have worked its way up to second favorite blend. I would definitely put this as one of my preferred store-bought blends. (Especially now that he finally has measuring cups and spoons – I can deal with not having a scale for our weekends together) I am going to make sure that Blondie has a bag of this in his pantry for when I come to town. My only aversion to dairy is that I don’t like the way that milk tastes. This blend will not work for those of you who also have problems with dairy or gums, as this blend has both. I also am really impressed that a fancy-schmancy player has entered the game. I also love that I can pick up a bag of this stuff when I am wandering around Williams-Sonoma ogling the kitchen goods that I am going to register for when I get married. I will have to try a loaf of bread with this next… The dough had stretch and absorbed the right amount of moisture). ![]() It actually seems to be working (the dough is raising now, but the texture seemed spot on. I also used this while testing my fried doughnut recipe that will be live on Wednesday for the Gluten Free Ratio Rally. This flour held its shape in baking, a major plus. Sometimes when you bake gluten free cookies, you need to substitute shortening for some of the butter so that they do not spread into one giant cookie. There were no strange flavors (which some brands AP blends have) and the texture of the baked good was spot on. The batter seemed a little gummier than I am used to, but the cookies are a little chewy (but not gummy) and did not turn to dust when I touched them (this has happened). And there are very few that I recommend without hesitation. I have had some disappointments in the past when it comes to gluten-free flour blends. I baked some shortbread cookies to test it out. And I have to say, I was pleasantly surprised by the flour. (Williams-Sonoma, please have more Gluten-Free technique classes!)Ĭup4Cup is a gluten-free flour blend developed by Chef Thomas Keller of French Laundry and Bouchon Bakery fame. The whole point of this class was to sample their new brownie & cookie mixes (which don’t taste like they came from a box at all – but I still think they are cheating). I even learned a trick about baking cookies. Ours was taught by a delightful pastry chef who gave some good tips for baking – and taught Blondie quite a bit about gluten-free ingredients and baking. Very.īlondie and I got up early last Sunday and went to a gluten-free baking technique class. And I am ok with paying a price for luxury/ premium goods.Īnd yes, the flour is fairly pricey. Call me snooty, but I love shopping there. It is a premium store that sells premium products. Pasta sauce from there is expensive too ($12 a jar!). It is a product sold at Williams Sonoma, they sell premium cookware and foods. It is a little more expensive, but not horribly so. 3lbs of the King Arthur Gluten Free Flour is $16 and 3lbs of Jules Nearly Normal flour comes out to about $12 (she sells 5lb bags). Mostly it was about the price – not sure why. I won’t judge.There was a bit of hubub on twitter over this flour. Use any shape or size cookie cutter you like, but you may have to adjust the oven time for smaller or larger cutters.īake until the edges are gorgeously golden brown. To remove leaves from thyme, pinch a sprig and run your thumb and forefinger along the length of the sprig against the direction of the leaves’ growth. The cookies are adapted from my Basic Sugar Cookie recipe and are quite simple to make. ![]() They're perfect for bridal or baby showers. So next time you snip from your garden or stop by the farmer’s market, consider using fresh herbs for dessert. Then you get the bonus of cookies dressed for a garden party! Rather than blending the herbs into the dough, the cookies are decorated with snippets so you can use a variety of herbs with one batch. These buttery cookies are not too sweet, so the hint of lemon and the delicate flavor of herbs shine just right. ![]() But sometimes I need a balance to all that sugar. I’m all about cookies (geez, look at the name of my blog). And if this is what being a grown-up tastes like, I have no problem with adulthood. If you’re putting fresh herbs on your cookies, I think it’s safe to say you’re a grown-up. Got coffee? Pour a cup to go with these buttery shortbread cookies. ![]()
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