Gluten-free rough puff pastry. When I first went gluten-free 5 years ago this week I thought that I might never eat bread, pasta, or in a restaurant again.
I certainly never thought I would eat puff pastry again. Of course, before I went gluten-free, I had never made puff pastry by hand. Why should I? There are sheets of it for sale in the freezer section of every grocery store. If you can eat gluten, recipes that call for puff pastry are so easy. In the past month, I have made so many batches of puff pastry that I have lost track of how many. 8?
And boy, have I learned. I have learned that the dough for rough puff pastry should not be a smooth easy ball when I first pull it out of the food processor, like pie dough. I have learned to live with the imperfections of this. I have learned that after I publish this recipe, I don’t want any more puff pastry for awhile. It’s your turn. Over the last six weeks of making puff pastry at least 3 times a week, I have been guided by wise voices.
Gluten Free Recipes. The Hidden Truth About Enriched White Flour. To enrich something means to make it richer by adding good things to it.
If you add some organic apple cider vinegar to your water, you’ve enriched it. Enriched white flour must have lots of good things added, so it’s good for you. Right? Wrong! The reality is that many of the good things that were originally in it have been stripped out through refinement. Iron is a “nutrient” added to enriched flour, except the type of iron added is not really a nutrient at all, but is considered a metallic iron. Enriched flour is not absorbed by the body as wheat or a grain, in which case your body could use the energy slowly and effectively, but as a starch. How Enriched Flour Affects Your Health Once this stuff has been stripped down, you’re left with a starch. White flour is really nothing more than refined carbohydrates and can contribute to obesity. Alternatives to Enriched White Flour It’s difficult to live flour-free.
There are alternatives to enriched white flour. Whole Grain Flour vs. . - Dr. Psyllium seed husks. Psyllium seed husks, also known as ispaghula, isabgol, or psyllium, are portions of the seeds of the plant Plantago ovata, (genus Plantago), a native of India and Pakistan.
They are hygroscopic, which allows them to expand and become mucilaginous. Psyllium seed husk are indigestible and are a source of soluble dietary fiber. They are used to relieve constipation, irritable bowel syndrome, and diarrhea. They are also used as a regular dietary supplement to improve and maintain regular GI transit. The inert bulk of the husks helps provide a constant volume of solid material irrespective of other aspects of the diet or any disease condition of the gut. Other uses include gluten-free baking, where ground psyllium seed husks bind moisture and help make breads less crumbly.
The husks are used whole in their natural state, or dried and chopped or powdered for easier consumption. The husks may also be combined with other ingredients. The U.S. Adverse reactions and warnings[edit] The U.S. And.