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Wednesday

Bricks are for Paving not for Baking -- gluten free baking tips

To avoid overly dense cake -- most flourless cakes depend upon stiffly beaten egg whites or other self holding leavened agent.

Beaten egg whites should be folded in as soon as they reach proper consistency, do not let them sit.

1/8 t to 1 egg white: When using cream of tart to help stabilizer your egg whites remember this ratio in order to avoid egg whites from breaking down or getting too dry: 1/8 t to 1 egg white

Why I don't use gums and don't recommend them:
1) they are expensive
2) they reduce the aeration of products
2a) reducing volume
2b) less smooth and butter texture

When replacing flours sponge cake and cookies prefer easily dissolvable starches with a percentage of around 9.8% (see flour comparison chart)

A bonus for bleached flours -- the bleached flour acts like a roughened surface allowing more stick -- i.e. roughen surface before gluing two pieces of wood together. This better stick allows for better suspension and gelatinization -- important when using gluten free flours since, well, there is no gluten to help produce this effect.

Keeping these tips in mind your cakes are more likely to stay aloft, rich in flavor, and much easier to make.

Saturday

Sangria for Summer Saturdays, etc.


Ashia Ba Dashia in the Red

a High School friend of mine posted this delicious recipe on a social networking site and I just had to share it with all of you!

Head out to your local farmers market for fresh local fruit!

bottle of California Merlot (or Oregon, Washington, or other location and red of choice -- also it doesn't have to be a Merlot, try a Shiraz, or a Pinot Noir*)
cup of Goslingers Black Seal Rum (or rum of choice)
3/4 cup triple sec (I like Cointreau or DeKuyper)
1/2 cup sugar (simple syrup is also nice, or even dark honey)
juice of 1 lime
1 clementine (peeled and split of course)
2 organic peaches (peeled, de-pitted, and sliced)
1pt organic blueberries (rinsed and if you'd like, frozen)
splash of club soda

Mix all of the above in a nice pitcher and serve == frozen fruit works really well for ice!

*(ask your local wine shop merchant for some vintage and variety ideas, too)

Want a white version?

Ashia Ba Dashia in the White

Switch the red wine for white wine, I'd try a Pinot or Chardonnay*.
Switch the dark rum for white rum, (or tequila)
Switch the blueberries for green grapes or yellow raspberries