Friday, June 28, 2013

Lacto-Fermenting Gluten Free Crepes

I tried lacto-fermenting my gluten free crepes overnight.  As with the gluten flour, it is sublime.  I made crepes just as delicious as the French do.  It is absurdly easy, as well.  All I had to do was blend the flours with the milk, and add a tablespoon of live-culture whey poured off the yoghurt.  I set it at room temperature overnight.  Then, in the morning I added the egg and melted butter, and made the crepes.  No need to let it sit for at least twenty minutes, as I would if I were starting first off in the morning.  Crepes are faster this way.  Both steps seem easy-breezy, when broken down into these two parts.  The texture is amazing.  My only regret is that I added sorghum flour.  I should have kept it to millet and rice.  Next time, I'll try that.  Either way, I have my final version of excellent crepes.

Friday, June 21, 2013

Tweaking the Millet Rice Crepes Recipe

The texture and color of the millet rice crepes continues to be superior.  I have found it.  Repeat batches only confirms my first impression.  I could serve this to a general crowd without apologizing that it is gluten free.  Now, it's time to add in the additional magic: soaking the batter overnight.

Really, it only means making the batter ahead of time.  Any mother should be clued into this technique.  Instead of trying to do everything at once, break down tasks into steps.  Do as many of the steps ahead of time.  It's a far greater time saver than always defrosting in the microwave or ordering take out.  Those convenience options only add in more time on the shopping or the waiting or picking up the take out.  They are a false economy.

One of the extra benefits to soaking overnight comes from lacto-fermentation.  It transforms the texture from ordinary to sublime.  It's the secret the French aren't letting the rest of the world in on.  Just a reminder: it's not complicated.  I add in some live culture whey from my plain yogurt to the recipe and let it sit.  Just a few hours in the yoghurt maker, longer at room temperature - I don't have to do anything skill-wise.

I've been distracted from my lacto-fermentation, during my transition to gluten free.  Since the allergy concerns were paramount, I knew I had to focus on how we could live as a family.  Plus, none of the other gluten free sites concerned themselves with my interest.  Perhaps there might have been a token nod or a passing response.  Maintaining one's conventional life, but with a gluten free twist, seems to be the most common approach.  Few of the traditional food sites address celiac disease or other allergens.

I'm not reporting here on my success. I'm writing mostly to remind myself to do it.  Not to loose focus or get distracted - there is a wonderful reward at the end.

Friday, June 7, 2013

Chutneys and Condiments

It's been ages since I have made a lacto-fermented chutney.  I'm attempting two this afternoon, mango and papaya.  I haven't tried either one in this method.  I did make some tomato based salsa with a lacto-fermented method a few days ago.  Sublime - a pleasure no jarred salsa can approach.  I hope these condiments round out our table and improve a summer table of grilled meats.  I'll post the recipes later, once I make them.  However, it's ridiculously easy.  Mash up fruit with spices.  Add salt and live-culture whey.  Put in a jar.  Put the jar in the yoghurt maker.  Take out a few hours later and refrigerate for up to a few months.  It's so easy, that I wonder how we ever succumbed to commercial varieties.