On Thu, 29 Jan 2004 04:15:30 GMT, Tee King
wrote:


I wanted a true representation of what this "flour" would do as a
stand-alone product, without mixing it with other products. I made a
single pie crust (one cup of WPI, 1/2 stick of butter, two packets of
Splenda, and 2 Tbs. water).

Oops! Make that one stick, or 1/2 cup of butter, not 1/2 stick.
Sorry about that.


I've had trouble getting butter amounts right with WPI. The first time I
tried making cookies with it, I used the regular butter amount in the
recipe, and they were a flat, greasy mess. (I tried two types: chocolate
chip, and snickerdoodles.) I tried again, with half the amount of butter.
The snickerdoodles were still a molten pile of buttergoop. The chocolate
chip ones were slightly better, but still flat and burnt at the edges. I
took the remaining batter and put it into small 8x8 pans to see what would
happen. The snickerdoodle batter was beyond saving, but the chocolate chip
one (made with homemade SF choc chips) turned out into an almost-edible
blonde-brownie type thing. A little dry and salty, but chocolate can cover
a multitude of sins, so I decided to keep it rather than toss it with all
the other failures. I cut them into little squares and put them in the
freezer; I eat one every few weeks. (This was around Thanksgiving that I
made them; there are still quite a few left.)

The pizza dough attempt was just a few days ago. I tried modifying the
"European Style Bread" recipe from the recent "Why Won't My LC Bread Rise"
thread. On the first attempt I used 1/4 cup vital wheat gluten and 3/4 cup
WPI; all other ingredients as specified in the recipe (including 2 T melted
butter). It came out buttery-slimy and too eggy. On the 2nd attempt, I
decided to leave out the eggs and butter altogether; also, I was out of VWG
so used just WPI. That was the one that was very gluey -- so much so that
I'm surprised my hands aren't still stuck in the bowl. It was impossible
to get it into a pizza shape; I ended up with a dozen little individual
pizza blobs instead. (My poor husband ends up eating a lot of failed
experiments...)

I've still got three pounds of it left to play with, though. I might be
tempted give up on it if the pumpkin cake hadn't turned out so well, but
since it did, I know there's hope for it. 'Course it would help if I knew
how to cook.

Em