I’ll admit that I am a sucker for anything sweet potato. In preparation for a gluten-free Thanksgiving cooking class I was teaching, I decided to break out of my usual habit of making one of my favorite sweet potato casseroles in order to create something more colorful, more fresh, more crunchy, more crisp, more the total embodiment of autumn…this might not be all that, but it got my juices flowing, and my class loved the new twist on this old favorite!
Ingredients:
2 lbs. (approximately 3 medium) sweet potatoes
½ cup brown sugar
3 tablespoons butter
3 tablespoons water
½ teaspoon salt
¼ cup toasted walnuts or pecans
¼ cup dried cranberries, raisins or cherries
1 – 2 chopped, not peeled apples (baking apples like Gala, Fuji or Red Delicious, not tart apples)
Celiac.com 04/18/2013 - Does the way the dough is mixed have any effect on the quality of gluten-free bread? A team of researchers recently set out to answer just that question.
The research team included Manuel Gómez, María Talegón, and Esther de la Hera. They are affiliated with the Food Technology Area of E.T.S. Ingenierías Agrarias at Valladolid University in Palencia, Spain.
In the past few years, a great deal of research has gone into making better gluten-free bakery products, but there is still very little data on what impact mixing might have on gluten-free bread quality.
In their study, the team focused on the way dough mixing effects two different gluten-free bread formulas; one with an 80% water formula, and another with 110% water formula.
The team found that les...
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