My sister recently developed a reaction to gluten and I wanted to send her something that wouldn't cause her throat to swell up and red blotches to appear on her face. Not that she wouldn't still be a cute dentist if I did, but you know how it is. Mom would get all over us for not playing nice...
The "Double Chocolate Brownie Biscotti" recipe has been floating around forever and has been posted here several times. KC's 2006 posting is the first one I found during a search here and so I grabbed that. It's also out at Gourmet/Epicurious (with lots of comments) and Finer Cooking.
A while back, Steve in LA was testing Thomas Keller's Cup 4 Cup gluten-free flour replacement developed by the Bouchon pastry chef. Steve mentioned that biscotti and banana bread seemed to handle the flour replacment best of all so I opted for biscotti first.
They're good. They're not a perfect biscotti to my mind, but then again, my throat only swells up when fire ants bite me.
However, Sarah really enjoyed them, saying they were more chewy than traditonal G-F baked goods. I sent her Steve's Banana Bread recipe so she can test that herself.
Note that C4C G-F replacement flour is not cheap; I picked up a 3 lb. bag at Williams Sonoma for $20. Of course, the second noun in the sentence above may be the reason for the price at the end of the sentence above. Not sure what it costs anywhere else.
Anyway, thank you again, my friends, for helping to make the world a happier place, one biscotti at a time.
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=5672
The "Double Chocolate Brownie Biscotti" recipe has been floating around forever and has been posted here several times. KC's 2006 posting is the first one I found during a search here and so I grabbed that. It's also out at Gourmet/Epicurious (with lots of comments) and Finer Cooking.
A while back, Steve in LA was testing Thomas Keller's Cup 4 Cup gluten-free flour replacement developed by the Bouchon pastry chef. Steve mentioned that biscotti and banana bread seemed to handle the flour replacment best of all so I opted for biscotti first.
They're good. They're not a perfect biscotti to my mind, but then again, my throat only swells up when fire ants bite me.
However, Sarah really enjoyed them, saying they were more chewy than traditonal G-F baked goods. I sent her Steve's Banana Bread recipe so she can test that herself.
Note that C4C G-F replacement flour is not cheap; I picked up a 3 lb. bag at Williams Sonoma for $20. Of course, the second noun in the sentence above may be the reason for the price at the end of the sentence above. Not sure what it costs anywhere else.
Anyway, thank you again, my friends, for helping to make the world a happier place, one biscotti at a time.
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=5672