Subject: | |
From: | |
Date: | Mon, 16 Nov 1998 17:20:23 -0500 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
I'm getting questions about the "gram" flour in the fruitcake recipe.
I'll quote Laura Johnson-Kelly's notes:
"Gram flour is "chickpea flour and it can be found in the Indian food
section of the supermarket. It produces a very bitter flavor in uncooked
batter which disappears when cooked. It has a lighter, less pronounced
flavor than soy flour, so it can be more versatile. It cn be substituted
1:1 for soy flour in any recipe. Like soy, gram flour is a good source of
protein, complementing rice to form a complete protein. It improves the
texture of most gluten-free baked goods, but is generally best when used
for no more than 1/3 the total volume of dry flours. Store in the
refrigerator or freezer.
Happy baking. Gayle K
|
|
|