Food Security Carnival Discussion Post.

[commodorified]

Solicit or offer ideas, cheer each other on, ask for or offer data or resources, team up and do a group-authored post or a mini-carnival cluster of posts, find a beta, be a beta ...

I would like to say: I am not at all worried about avoiding duplication, and suggest that nobody else be either.

If eight people do posts on How To Cook Eggs, they will all be different, they will all be right and useful, and each of them will be somebody's absolute most useful and favourite post of the whole carnival.

Carry on!

Comments

[ruric]

One thing I'd like to know more about from people who have hands-on experience is baking with gluten free flours. A friend of mine cannot eaten gluten but still has a taste for biscuits, cookies, brownies and the occasional slice of cake.

I can get my hands on gluten free flour from the health food shop and have been slowly experimenting with rice and soya flours but any advice anyone could give would be much appreciated. (It's more fun getting it direct than from a cook book). For instance it never occurred to me that bog standard baking powder contained gluten (it does!) which when added to gluten free flour kind of negates the gluten-free aspect. *headdesk* I do now have a source of gluten free baking powder though!

Also a post which might be worthy is the bounty of root veg! In my poor student days I fed myself and the ex on what we called the Stew Of Doom, a cauldron of root veg (turnips, potatoes, parsnips, onions - basically anything cheap and carbo loaded available in Wales) cooked up on Sunday and which had additional things thrown in as the week progressed. It was receptive to having cheap cuts of meat thorwn in or cheese added and we had fun with many herbs and spices too. cheap, nutritous and it only went horribly wrong on one or two occasions. *G*

[executrix]

The GlutenFree Girl blog has been covering a really exciting development--baking by ratios.
http://glutenfreegirl.blogspot.com

Building on Michael Ruhlman's work, the participants in the "ratio rally" are adapting gluten-containing recipes by making up their own blends of gluten-free flours. Basically, once you have one or more flour blends in your pantry, you can use just about any recipe from any cookbook.

Also, people who are going gluten-free now can take advantage of changes in thinking about GF foods. A lot of commercial GF foods contain guar gum and other gums--and some people who react badly to gluten also react badly to gums. So cooking without them is likely to make you feel better.

[ruric]

Oh thank you for that link! Excellent. *goes off to read*

[tiferet]

Cup4Cup, which you can get at williams-sonoma and is expensive, and Better Batter, which you can get on line, can be used exactly like white all-purpose flour. But neither is cheap.