I have learned a lot about Gluten Free cooking through doing my 20% Project on it. I have learned that there are many different types of flour that can be used in Gluten Free cooking and that some work better for certain projects than others. I found that flour such as Coconut flour is good for deserts because of its natural sweetness. For coconut flour I did find out that you need to add more liquid when you are cooking with it otherwise it will end up too dry when you make the final recipe. I also found out that the best thing to use when making pasta is to use brown rice flour, tapioca flour, and xantan gum. These combined more or less are similar to having gluten pasta. This makes it so that the flour is not as gritty and makes it so that the flour still manipulates more or less like gluten flour. When I was working with the gluten flour I noticed that it fell apart really easily which made it substantially harder to work with. I found that I could not use the lower settings on my pasta maker since the pasta was just falling apart. I used the Fettuccine setting as was recommended though and it seemed to work very well. I found out that gluten free is meant to prevent people's response to gluten when they have celiac's disease. Gluten free can be beneficial as long as they are careful about what they eat and not replacing the gluten with only things such as potato starch. I also learned that the Pesto was easy to make and delicious. In the future though I need to grow my own basil so it is not as expensive and I need to use less cream in the creamy Pesto Sauce.
1 Comment
Caleb
5/20/2015 07:52:16 am
Hello Andrew, it sounds like you learned a lot during the 20% project process. You seem to have noticed and taken note of a lot of subtle things that happened during the project. I find it interesting that you thought pesto was easy to make in the end. I think often we think something is going to be very difficult, and do not do it as a result. However, in the end, when go through the process, and it is either not as difficult the first time as you though, or becomes easier as you do something multiple times. As I have produced music, certain aspects are no longer as difficult as others because I have more of a conceptualization of what needs to get done and how. Finally, as a side note, my family grew basil in Texas and it grew well. I don't know if it would work as well here, but I think it would! It is a Mediterranean climate here, which seems like a good climate for basil.
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Andrew PrimesMath Student Teacher working at Rancho Buena Vista High School Archives
May 2015
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