Subject: | |
From: | |
Reply To: | |
Date: | Wed, 25 Jul 2007 13:10:15 -0700 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
I was so excited to open the NY Times this morning and finally find
this recipe. These breadsticks were amazing at the restaurant, and I
have been searching for the recipe for the past year. So, I ran to
Whole Foods to buy non-fat milk powder which was the only ingredient
I didn't have and followed the recipe to the letter. However, I was
a bit concerned when I got to the part that said "the dough will
stay very soft and should not pull off sides of bowl; if necessary
add water 1 tablespoon at a time." My dough was so thin!!! If
anything, I thought I might have to add more flour???? But, I
carried on and when I got to the point of putting the dough into the
pastry bag there was no way this was going to work, the consistency
was liquid. I added just a bit of brown rice flour and continued to
pipe and bake them. Although the flavor was quite good, they were
flat, not the long cylinders that are shown in the photograph or that
I had in the restaurant. Anyone else make them yet? Any possiblity
that this may have been printed incorrectly in the paper? Any
feedback appreciated!
Jane in Los Angeles
*Support summarization of posts, reply to the SENDER not the Celiac List*
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC
|
|
|