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A Closer Look at Gluten https://cookaholics.org/viewtopic.php?f=38&t=3187	Page 1 of 1

Author:	jim262 [ Wed Jun 12, 2013 9:04 am ]
Post subject:	A Closer Look at Gluten
An interesting video on the properties of gluten in wheat flour. A Closer Look at Gluten It also looks like CI is working on a Gluten Free cookbook. They are sending out some test recipes.

Author:	Cubangirl [ Wed Jun 12, 2013 3:28 pm ]
Post subject:	Re: A Closer Look at Gluten
This made my remember why I love CI despite tobb problems. Thank Jim A few years back I became very frustrated because all of a sudden I could not make chocolate chip cookies that I liked. Before that I'd made CC cookies that I along with my family and friends loved. This video explained why I lost my cookie mojo. I switched to KAF AP when I started reading CI. I still used GM bleached when making my mom's old recipes because that is what she used and measuring was not her thing. One day, I ran out of KAF and used the GM bleached for my cookies and all of a sudden my cookies were good again. Then I read that CI uses Pillsbury unbleached for their baked goods. So from then on, I have both bleached and unbleached GM (can't get Pillsbury here) and only use KAF AP for breads, etc. Since I got the Honeyville, I've been using that instead. Love it when what appears to be random can be explained by science. Thanks again, Jim.

Author:	Tatoosh [ Mon Jun 17, 2013 5:15 am ]
Post subject:	Re: A Closer Look at Gluten
Great video and thanks for sharing that Cubangirl. I'm hunting flour for pizza dough and my choices in the Philippines are very, very limited. Occasionally we see Pillsbury AP and Gold Medal AP is regularly available, but at a pretty good mark up, price-wise. The local flour is repackaged and no way to know who/what/where it came from. We have one New Zealand baker that is importing his flour, I'm told, simply because he does quality work and refuses to put up with "that's the way it is here". I kinda like him a lot!

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