Comments on: The Daring Cooks do Mezze – Pita Bread! http://jenncuisine.com/2010/02/the-daring-cooks-do-mezze-pita-bread/ A gluten free cooking blog Thu, 17 May 2012 17:03:49 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Jenn http://jenncuisine.com/2010/02/the-daring-cooks-do-mezze-pita-bread/#comment-15350 Jenn Thu, 12 Jan 2012 21:26:57 +0000 http://jenncuisine.com/?p=2957#comment-15350 Thanks! Hmm I'm not sure in this case what would be best - you might want to try millet or sorghum flour, but you may have to play with some of the other ratios as those flours will absorb liquids differently than almond meal would, and wouldn't have the fat content of almond meal. But since the almond makes up a relatively small part of the dry ingredients list, I think it would be worth replacing it with a flour that you can have and see how they come out. Good luck! Thanks! Hmm I’m not sure in this case what would be best – you might want to try millet or sorghum flour, but you may have to play with some of the other ratios as those flours will absorb liquids differently than almond meal would, and wouldn’t have the fat content of almond meal. But since the almond makes up a relatively small part of the dry ingredients list, I think it would be worth replacing it with a flour that you can have and see how they come out. Good luck!

]]> By: jennifer http://jenncuisine.com/2010/02/the-daring-cooks-do-mezze-pita-bread/#comment-15349 jennifer Thu, 12 Jan 2012 21:23:58 +0000 http://jenncuisine.com/?p=2957#comment-15349 I am allergic to nuts and am wondering what I could use to substitute for the almond meal! i cant wait to try so many of your recipes- they look fantastic! I am allergic to nuts and am wondering what I could use to substitute for the almond meal! i cant wait to try so many of your recipes- they look fantastic!

]]> By: Jenn http://jenncuisine.com/2010/02/the-daring-cooks-do-mezze-pita-bread/#comment-11234 Jenn Wed, 04 May 2011 19:43:08 +0000 http://jenncuisine.com/?p=2957#comment-11234 I really don't have any experience using egg substitutes, but you are welcome to experiment and see how it goes! I'll be curious to know what your results are/if you needed to make any changes... I really don’t have any experience using egg substitutes, but you are welcome to experiment and see how it goes! I’ll be curious to know what your results are/if you needed to make any changes…

]]> By: Barbara http://jenncuisine.com/2010/02/the-daring-cooks-do-mezze-pita-bread/#comment-11214 Barbara Wed, 04 May 2011 15:47:29 +0000 http://jenncuisine.com/?p=2957#comment-11214 Gluten Free Pita Bread - can this be made using egg substitute? My house has multiple allergies, wheat, egg & dairy are definate No-No not evers. Gluten Free Pita Bread – can this be made using egg substitute? My house has multiple allergies, wheat, egg & dairy are definate No-No not evers.

]]> By: Jenn http://jenncuisine.com/2010/02/the-daring-cooks-do-mezze-pita-bread/#comment-5406 Jenn Sat, 27 Nov 2010 14:39:53 +0000 http://jenncuisine.com/?p=2957#comment-5406 Thanks! Unfortunately, there are no Whole Foods in Switzerland. I have since found sesame seeds, so maybe sometime I will try to make my own tahini... Thanks! Unfortunately, there are no Whole Foods in Switzerland. I have since found sesame seeds, so maybe sometime I will try to make my own tahini…

]]> By: cboutte http://jenncuisine.com/2010/02/the-daring-cooks-do-mezze-pita-bread/#comment-5405 cboutte Sat, 27 Nov 2010 06:13:06 +0000 http://jenncuisine.com/?p=2957#comment-5405 Whole Foods carries tahini and sesame seeds. Try making homemade baba ganoush when eggplants are in season as well as hummus. Yum! Thanks for the pita recipe. I'm looking forward to trying it. CB Whole Foods carries tahini and sesame seeds. Try making homemade baba ganoush when eggplants are in season as well as hummus. Yum! Thanks for the pita recipe. I’m looking forward to trying it.
CB

]]> By: Tara http://jenncuisine.com/2010/02/the-daring-cooks-do-mezze-pita-bread/#comment-1497 Tara Fri, 21 May 2010 17:54:31 +0000 http://jenncuisine.com/?p=2957#comment-1497 This is a nice write up on gluten free baking. Regarding your tip to rest the dough...one reason this helps is that it allows the flours/starches to hydrate, absorbing the liquid in the recipe. This is true for wheat & gf baking. I find resting my pie crust dough really increases its flexibility and makes it easier to transfer to the pie plate. This is a nice write up on gluten free baking. Regarding your tip to rest the dough…one reason this helps is that it allows the flours/starches to hydrate, absorbing the liquid in the recipe. This is true for wheat & gf baking. I find resting my pie crust dough really increases its flexibility and makes it easier to transfer to the pie plate.

]]> By: Megan http://jenncuisine.com/2010/02/the-daring-cooks-do-mezze-pita-bread/#comment-1496 Megan Tue, 16 Mar 2010 17:01:39 +0000 http://jenncuisine.com/?p=2957#comment-1496 Thank you so much for this post- We JUST found out my son might have a gluten sensitivity, and reading such a great article has really helped get me started in baking for him. Now I just have to go out and BUY all these flours....LOL! Thank you so much for this post- We JUST found out my son might have a gluten sensitivity, and reading such a great article has really helped get me started in baking for him. Now I just have to go out and BUY all these flours….LOL!

]]> By: Cassie Rice http://jenncuisine.com/2010/02/the-daring-cooks-do-mezze-pita-bread/#comment-1495 Cassie Rice Mon, 22 Feb 2010 06:47:50 +0000 http://jenncuisine.com/?p=2957#comment-1495 I have actually be doing gluten free baking for years and have found the Multi-Blend Flour to be one of the best gluten free flour combinations. It always works! It's a mix of gluten free flours that comes from Karen Robertson's book, Cooking Gluten Free! (http://www.cookingglutenfree.com). Authentic Foods (authenticfoods.com), happens to blend it for you so you have less work to do. In any recipe not involving yeast, you can replace that flour 3/4 cup for 1 cup of flour. In addition, all you have to do is double the baking powder. Also, when you are baking bread or anything that involves yeast, it is more difficult. Your batter must be just a little bit drier than cake batter to accumulate the air the way wheat bread does with gluten. I have actually be doing gluten free baking for years and have found the Multi-Blend Flour to be one of the best gluten free flour combinations. It always works! It’s a mix of gluten free flours that comes from Karen Robertson’s book, Cooking Gluten Free! (http://www.cookingglutenfree.com). Authentic Foods (authenticfoods.com), happens to blend it for you so you have less work to do.

In any recipe not involving yeast, you can replace that flour 3/4 cup for 1 cup of flour. In addition, all you have to do is double the baking powder.

Also, when you are baking bread or anything that involves yeast, it is more difficult. Your batter must be just a little bit drier than cake batter to accumulate the air the way wheat bread does with gluten.

]]> By: Kitchen Butterfly http://jenncuisine.com/2010/02/the-daring-cooks-do-mezze-pita-bread/#comment-1494 Kitchen Butterfly Sat, 20 Feb 2010 17:55:39 +0000 http://jenncuisine.com/?p=2957#comment-1494 Great GF tips. And I did love this DC challenge! Great GF tips. And I did love this DC challenge!

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