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| Beef Pot Pie |
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| Pleasantly Juicy |
It turned out well.
Wheat gluten isn't so good for me. I am not celiac, merely intolerant, so I've learned to make bread products with other flours. I am lucky in that I can use spelt, Polish wheat, rye, barley, and oats.
It takes trial, error, and plenty of eating to sort out what flours need what smooth-talking to get them to do what I want.
The above is some Polish wheat (kamut) mixed with spelt. The former is ground by my husband's father and is a pleasure to work with while the latter was purchased from an Alberta company.
It was listed as whole grain and we believed this was meant in the same vein as one would buy whole wheat flour for baking. I grew up on a farm. The stuff they sent us looks like the stuff my dad made into chop for the hogs, only not as fine.
I run it through my blender for a few minutes and it chops it enough to incorporate the bran and make it easier to use. It is not great, but I can work with it.
The more I play with the flours, the more I understand them, and the easier it becomes to bake.
Pie Month.
I do it for the research.
11 comments:
It sounds like you're having some fun playing around with what works for you. That pie looks yummy.. mouth-watering.
Looks good, Leah. Happily my wife likes to research as well.
Oh this is great! The kind of research such as this is perfectly up my alley:)
I wonder....do you need people to test the research you do?
Went through a bread-baking period many years ago. We all need these diversions from time to time...like you say, to learn and understand...interesting when you don't have to think about it anymore, just do it...
Hilary, I love this kind of creating. It's a lot of fun, and we get to eat the experiments. I'm pleased to report the pie was good.
David, thanks. I bet that works well for both of you.
Dawn, I'm always looking for new taste buds.
Ron,I'm hoping that what the flours need will come so easily to me I can concentrate on the other aspects of it.
Thank goodness there are researchers like you out there! More pies, please!
Science, like pie, must be served, Betty.
Oh, that looks good.
Reb, it is. Cooking all the veggies in with the roast at the start makes this even quicker to prepare.
In the service of the science of good eating, i'll have to dedicate a month to pies -- when it gets cold again around here, next October or so.
Meanwhile, outdoor cooking will be prevalent, to keep from heating up the house too much.
Messymimi, outdoor food is pretty good. I hope you get a chance to have your own pie month. I'm quite enjoying mine.
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