Join Date: Dec 2002
Location: I'm finally here!
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i know there are a bunch of people doing gluten-free here, so i thought someone would have the info...
i made biscuits today, using arrowhead white rice flour in addition to the usual wh wt pastry flour (it was on sale at wild oats & i wanted to try it), & they turned out to have this horrible nasty bitter aftertaste- you couldn't tell too much with sausage and gravy, but when i went to eat one plain it was enough to make me spit it out (& i have a hearty tolerance for bitter/off flavors- i'll eat any cheese up to the maggoty point, i love bitter greens, etc)- is this normal for rice flour products? tasting it plain, i didn't notice so much, but wondered if it was a byproduct of baking it, heat-released or something.
btw- in small farm journal this month, they spotlight indian grass meal, & 'montina', the one variety they developed to be esp tasty. anyone tried this yet, and where can you find it?