September 16th, 2005


white rice vs. brown rice flour

so I made some cookies with white rice flour recently and they kicked serious ass. like, they were amazing.

and then yesterday I made a pie crust with mostly brown rice flour, and some white rice flour. and it was not amazing. (although, I did a rockin job of keeping it super tender!)

so, I don't know much about non wheat flour
Is the difference more in what you're making, or is there an inherent difference in outcome (besides brown rice being better for you)

basically, did I mess up that pie crust, or is brown rice flour just not very good for baking?
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Help! There's a newb-veg in the kitchen! =O

Okay, well, I decided to be a lovely person overall and make a birthday cake for a special someone, particularly this lovely one here

Only, as I finish whipping the margarine+sugar and go to sift all the dry ingredients together, a sudden spark of realization dawns rather horrifyingly on me:

I do not have any cake flour.


I do have unbleached flour, and whole wheat flour; I was thinking of substituting the unbleached flour for it, but some quick reading in hopes of cake-baking salvation found out they weren't quite equivalent.

So how much do I use? And shouldn't there be baking soda/powder in there to help it rise? :o? I'm so sorry for imposing this question, but I want it to turn out right, dammit! ._.;;

Apple-Pumpkin Muffins

So, it's autumn, and I put together some pumpkin apple muffins tonight that are DELICIOUS and healthy. I hope you enjoy them.

1 3/4 cups flour
1 Tbsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger
1/2 tsp allspice
1/4 tsp cloves <---- but next time I'm going to put in 1/2 tsp
1 1/4 cups applesauce
1 1/4 cups pureed pumpkin
1/4 cup oil
2 Tbsp maple syrup
1/2 cup soymilk
1/2 cup raisins

Preheat oven to 400 degrees F
Mix together applesauce, pumpkin, oil, syrup, and soymilk.
Sift together flour, baking powder and spices.
Mix together wet and dry ingredients. Add raisins.

Spoon into muffin tins, bake for 25 min or until toothpick comes out clean.

Mabo Dhofu Recipe

I have made this twice now with excellent results. Nicely flavoured chinese tofu dish. Impress whomever you want.

1 T vegetable oil
1 1/2 t sesame oil
1 toe minced garlic
1/4 minced onion (or leeks)
1/4 minced bell pepper (red or orange is best)
4 mushrooms, sliced
1/2 c water
2 1/2 ts soy sauce
1/2 t salt
1 ds chinese 5 spice or chili powder
1 1/2 t tomato ketchup
6 oz or thereabouts medium firm (or extra firm silken) tofu
2 ts cornstarch
2 T water
1 T minced scallions (green onions)

Heat a wok, coat with the oils.
Add garlic, onion (or leeks), and bell pepper. Stir fry on HIGH for 15 seconds.
Reduce heat to medium, add mushrooms. Saute 1 minute.
Add water, soy sauce, salt, spice, tomato ketchup.
Bring to a boil, cook 30 sec.
Add tofu, return to boil.
Dissolve cornstarch in water, stir into the wok. Simmer until thick and garnish with scallions.

Adapted from Shurtleff & Aoyagi's "The Book of Tofu"

Serves: 2

This could potentially be served with some fried rice and a broccoli dish for a nice meal.
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