I think it is compatible. There are some tricks to it, as the gluten makes for the fluffiness of the bread.
you can make more than Maza and knäckebröd through
Last Poster #7
- Thread starter Dirty Dog
- Start date
you can make more than Maza and knäckebröd through
Xue Sheng
All weight is underside
Holy sodium chloride Batman, in 2 days I have used a 50 gallon bucket of ice melt and a 50 pound bag of salt...and there is still ice on my driveway.....and it is not going anywhere soon. Tomorrow is single digit temps with dangerous windchill around -30 to -40.
Xue Sheng
All weight is underside
Also, went to PT today, and the parking lot was a skating rink. I almost made the cleared sidewalk when I slipped, my feet went out from under me and I hit the pavement.... when I realized I was ok, I noticed the position I was in on the ground
Much the same as this guy, just no one threw me there
First I smiled, because I have not seriously trained falls in over 40 years...and I had it right. Then I got mad because some idiot did not clean the parking lot well..... Several expletives were loudly uttered. Then I realized, I could not get up. I was on a sheet of glare ice. Had to slide about 4 feet on my backside to get to bear pavement, so I could get a grip and stand
Much the same as this guy, just no one threw me there
First I smiled, because I have not seriously trained falls in over 40 years...and I had it right. Then I got mad because some idiot did not clean the parking lot well..... Several expletives were loudly uttered. Then I realized, I could not get up. I was on a sheet of glare ice. Had to slide about 4 feet on my backside to get to bear pavement, so I could get a grip and stand
I was kidding when I said step-step glide!Also, went to PT today, and the parking lot was a skating rink. I almost made the cleared sidewalk when I slipped, my feet went out from under me and I hit the pavement.... when I realized I was ok, I noticed the position I was in on the ground
Much the same as this guy, just no one threw me there
First I smiled, because I have not seriously trained falls in over 40 years...and I had it right. Then I got mad because some idiot did not clean the parking lot well..... Several expletives were loudly uttered. Then I realized, I could not get up. I was on a sheet of glare ice. Had to slide about 4 feet on my backside to get to bear pavement, so I could get a grip and stand
Glad the muscle memory took over!
Is the air still blue around the PT office?
just use rocks.
I mean pea gravel....
Steve
Mostly Harmless
I’ve heard if you use a large truck, you can put all your stuff in it and move someplace warmer. I hear that’s actually 100% effective.
Steve
Mostly Harmless
oof. Watching day 2 of the sumo tournament and Ura was clearly concussed. I hope he’s okay.
I have relatives who are gluten-intolerant. I've managed some passable baking, but have never managed anything close to what I can do with wheat flour. My latest revelation is that apparently I need more liquid in my GF dough. Please pass along anything you figure out if you give this a shot.
Oily Dragon
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I bake a little. There are many types of gluten free bread and baked goods that are delicious but it depends on the flour.
The trick with Gluten free flour is to either find a 1:1 blend, or know the tricks for each type of flour.
Coconut sucks up a lot of liquid, so use extra eggs and stick to 1/4 cup of coconut flour for every cup of regular. Very sweet. Tapioca is similar, don't use too much or your mix gets gummy.
Sorghum is a good choice if used right. Its usually 1:1 and a little xantham gum will bind it up nicely.
Rice flour is tough to work with, and the reason for most breads that taste like paper because it has a very neutral profile. That's fine if you're adding other fun flavors, but for just bread it might taste bland.
The trick with Gluten free flour is to either find a 1:1 blend, or know the tricks for each type of flour.
Coconut sucks up a lot of liquid, so use extra eggs and stick to 1/4 cup of coconut flour for every cup of regular. Very sweet. Tapioca is similar, don't use too much or your mix gets gummy.
Sorghum is a good choice if used right. Its usually 1:1 and a little xantham gum will bind it up nicely.
Rice flour is tough to work with, and the reason for most breads that taste like paper because it has a very neutral profile. That's fine if you're adding other fun flavors, but for just bread it might taste bland.
Xue Sheng
All weight is underside
I did step-step glide....and fall
No, PT is not responsible for the parking lot, the landlord of the building is....lucky for them...they were not around...or I might have shown them a few more martial arts things
Xue Sheng
All weight is underside
Not a good idea in my area....it will snow...heavy...I will need my snowblower, and the gravel will get into it....jam it and break it
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right, you get this white stuff in abundance
Xue Sheng
All weight is underside
we have been known to get 2 feet or more in one storm
it's a 4 letter word here.....and our one plow driver is grossly unqualified.
OP
- Thread Starter
- #3,435
The last time it snowed here we got over 1 inch!
Xue Sheng
All weight is underside
Hey, same here...then we got a 1/4 inch of ice (freezing rain) and then a 1/2 inch of snow and then temperatures below zero...which brings us o today
OP
- Thread Starter
- #3,437
It's sunny and 60F right now. I have a window open.
Steve
Mostly Harmless
Just ate the last of the cranberry and poppy seed bread I made over the weekend. I am sad about that, and will need to bake some more soon.
Xue Sheng
All weight is underside
OK.... I don't and I'm ok with that....I don't mind cold and I despise heat and humidity... I may even go outside for a hobble
Xue Sheng
All weight is underside
Happily I still have a few pieces of the almond bread left..... but not many...and I didn't bake it...so when it's gone..... I will have none....
