![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
soc_puppetI GOT THE JOB! The one at Breads From Anna, that is. Anna called me up at 10:30 on Friday to let me know. Since my schedule and hers/theirs don't match up too well at the moment, I don't start until November, but I'm still employed which is way cool. We'll be working out more specific scheduling details closer to the end of the month.
With that out of the way, it's considerably more likely that I'll be applying for the hotel bakery job. I'll want to get scheduling sorted out ASAP, but yeah. Yay, job(s)!
In other news, this will be my last week of Baking for Dietary Restrictions. The class, not the action. Tomorrow we're doing dairy-free, and then Tuesday we're doing egg-free. Wednesday and Thursday are our written and practical finals, though I can't remember which is which. The practical final involves everyone in the class getting the same base recipe and then drawing from a hat to find out what sort of modification we need to make to it (modifying for: Diabetes, Gluten-free, Heart disease, Dairy-free, or Egg-free). Our teacher has strongly encouraged us to treat our recipes for tomorrow and Tuesday the same way: that is, to bring in some standard recipe we'd use for other reasons and figure out how to sub out the diary and/or eggs on the fly. Since she grades on a bias, you can understand why I'm a little miffed. I may end up making two recipes either tomorrow or Tuesday, because I went out and bought chickpea/garbanzo flour for a recipe after she didn't have it (or much of anything else, really) on our first day of gf-bring-in-your-own-recipe baking, and I still want to make that chickpea flatbread. Partly out of spite. ...Okay, mostly out of spite. But I do also want to see what it tastes like.
*sigh* Anyone have any tips for subbing out sugar(s), dairy, eggs, and/or glutenous flours, on the fly?
With that out of the way, it's considerably more likely that I'll be applying for the hotel bakery job. I'll want to get scheduling sorted out ASAP, but yeah. Yay, job(s)!
In other news, this will be my last week of Baking for Dietary Restrictions. The class, not the action. Tomorrow we're doing dairy-free, and then Tuesday we're doing egg-free. Wednesday and Thursday are our written and practical finals, though I can't remember which is which. The practical final involves everyone in the class getting the same base recipe and then drawing from a hat to find out what sort of modification we need to make to it (modifying for: Diabetes, Gluten-free, Heart disease, Dairy-free, or Egg-free). Our teacher has strongly encouraged us to treat our recipes for tomorrow and Tuesday the same way: that is, to bring in some standard recipe we'd use for other reasons and figure out how to sub out the diary and/or eggs on the fly. Since she grades on a bias, you can understand why I'm a little miffed. I may end up making two recipes either tomorrow or Tuesday, because I went out and bought chickpea/garbanzo flour for a recipe after she didn't have it (or much of anything else, really) on our first day of gf-bring-in-your-own-recipe baking, and I still want to make that chickpea flatbread. Partly out of spite. ...Okay, mostly out of spite. But I do also want to see what it tastes like.
*sigh* Anyone have any tips for subbing out sugar(s), dairy, eggs, and/or glutenous flours, on the fly?
no subject
Date: 2013-10-07 05:22 am (UTC)Gluten: xanthan gum works well, and to some degree eggs do -- the gluten really makes for a particular texture and cohesiveness of the baked goods that is unfortunately hard to replicate 100%. I suggest adding components that make the baking moister, too -- parts ground nuts, e.g. almond flour, or adding a dash of wine/liquor.
Dairy: anything soy*, and I'd hazard a guess that almond milk et al work too...if you make sure that the fat and protein content is matched to the original dairy percentages, at least roughly. That's never the case with the store-bought stuff for weight-conscious hippies, but you could add some ground almonds here, too.
Eggs: Honestly, NOTHING CAN REPLACE EGGS. I have baked without them when I still ate gluten, and it totally works...but nothing will ever be as moist and delicious as it would be with eggs. There are some substitutes floating around the web -- I've tried some; they are like the replacement wheel in the trunk, though: might get you there, sure, but the journey ain't fun, and you don't want to drive around like that again.
Sugar? Table sugar, or all sugars versus artificial sweeteners? I don't use the latter, or won't until forced to by the diabetes someone as sweet-loving as me is bound to develop, but whatever you do, don't use stevia in anything but licorice (I love liquorice, but only by itself and not as a side flavor of that much-touted natural sweetener).
no subject
Date: 2013-10-08 03:55 am (UTC)Gluten: Wonderful, helpful suggestions, thank you! I hope to learn more under Anna's tutelage, but that won't be for a while yet, and this is an excellent step in the right direction. I'll probably be looking up more at Bob's Red Mill as well.
Dairy: Our teacher confirmed that we can sub in water for any kind of milk with essentially no ill effects on the results of the recipe, aside from maybe a little less calcium. Butter and margarine are a little harder (and part of me was indeed dismayed to learn that our margarine does in fact contain milk), but I can use veggie shortening if I have to.
Eggs: Our teacher has raved about flaxseed-meal-and-water as a replacement;
Sugar: Mostly whatsit - processed sugars, that's what I'm thinking. Fructose and so forth take longer to digest, so they're less bad. Adding in fiber is an alternative to getting rid of sugar/other sweeteners; one gram of fiber basically cancels out one gram of sugar, so just make sure you've got a lot of fiber in your life and you should be able to put off diabetes for a little longer, at least ;)