Boil for about 8-10 minutes or until they are fork-tender. Cover with just enough water and bring to a boil. Alternatively, you can peel the potato and cut it into small cubes and put them in a small saucepan. We need it to gelatinize the starches, which is an important part of the success of this recipe How to make gluten-free spring rollsġ. It is important that the water is really hot. The purpose of the salt is more for a taste The original recipe uses sweet mashed potatoes, but I didn’t have any at the time and I use regular mashed potatoes They are the starches extracted from tapioca/cassava roots. Tapioca starch and tapioca flour are the same things, at least here in the U.S. But you can use any brand as long as they are very fine in texture I use finely milled rice flour from the store. If you look at the ingredients below, you can see how simple the ingredients needed to make the gluten-free spring rolls. The recipe is dairy-free and eggless Ingredients If you look at the ingredients and if you are already on a gluten-free diet, you most likely have all the ingredients alreadyĤ. You don’t have to use xanthan gum, guar gum, psyllium husk, etc GF premix flour varies from brand to brand and it’s hard to achieve the same result because of this You don’t need the expensive gluten-free premix flour The process of gelatinization in these starches helps a lot in providing the flexibility that is often lacking in gluten-free dough. The hot boiling water will gelatinize the starch, causing the starch granules to absorb water, swell, and dissolve into a paste and making the starches become very flexible and stretchy. This technique is actually pretty common in a lot of Chinese cooking, baking, and pastry-making. Instead of using binders such as xanthan gum, guar gum, psyllium husk, etc to make sure the gluten-free dough comes together, her technique is by scalding the gluten-free flour (tapioca and rice flour in this particular recipe) with hot boiling water. Perhaps the only one I’ve seen so far that utilizes this technique to make her gluten-free recipes. By being familiar with the properties of gluten-free flours and ingredients, and with the right techniques, it can be done! The technique worksĪ while ago I saw this video on YouTube and looking at all the ingredients, it sent me to work on it immediately! Hats off to Lucy Meishi who has really approached gluten-free cooking and baking in a different way. It’s a beast on its own! Gluten-free cooking and baking can be challenging, but with patience and experimentation, it’s possible to create delicious gluten-free foods that are just as good as traditional recipes. I don’t have to be on a gluten-free diet, but I’m always intrigued to try a gluten-free version of some recipes. Making gluten-free food is always a challenge for me.
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