Husband suggested the unthinkable: throw something out.
He had a valid point. Most of the cabinets and shelving in the kitchen are devoted to a wide variety of herbs in various forms. Most of these were what he grew in his garden back when he ran a health food store. Some got sold, portions were used, most were stored and forgotten.
I went through the jars and buckets and found much to be tossed and not without regret. Marshmallow root is a good gluten substitute, I discovered. I also discovered it wasn't for me.
I tossed out old gum weed and sage and horehound and hyssop. I could not part with many foundlings including some yarrow and labrador tea and licorice root.
Others were saved, many were tossed, and one treasure was found. We have Jerusalem artichoke both dried and powdered to flour.
I'd forgotten about it. It was still good and I decided it must be put to good use. A quick hunt around the IntraChoobs told me it could be used as potato starch (one of its nicknames is the Canadian Potato) and up to 1/4 cup could be used in baking.
This stuff works really well. I added it to the gluten-free flour mixture I use for rice bread swapping out the half-cup of potato starch for 1/4 cup each Jerusalem artichoke and potato starch.
It has an earthy, musty, nutty flavour that I found appealing and said loaf didn't fall as much as it commonly does.
I am grateful we have this in the house. I am grateful my husband grew them and I am grateful it goes so well in baking.
Here's a pizza with a crust that included Jerusalem artichoke flour. It's tasty and fluffy and we couldn't taste the musty, nutty, earthy flavour in it at all.
|Gluten-free and cow dairy-free.|