Baking

On Saturday, I got a few pieces of apricot cake from Grandma. Being the pig I am, I ate all four of them although I knew I'll regret later. And I did. I'm not venturing into the fields of TMI (or Too Much Information), let's say that the inner disturbances were somewhat more disturbing and I decided to go really gluten-free.

I haven't mentioned it probably, I'm not coeliac, I just can't stand the gluten thing in larger amounts. Or, well, I won't die but having a nice sandwich or serving of pasta guarantees quality reading time in the bathroom and increased consumption of supersoft toilet paper. No, thanks.

The other day, I got a muffin form, a thing that can serve a dual purpose of baking muffins and feeding ten kittens at a time (not at the same time, obviously), so I took the generic cake dough recipe, substituted wheat flour with lupin flour, threw in a bit of psyllium fibre which gets gooey when wet and glues the thing together. I was also advised to be generous with liquids as the gluten-free flours absorb more of them. The raw dough tasted horrid - try raw legume of your choice and see. I wasn't sure about the whole undertaking so I added two teaspoons of cinnamon, cloves and nutmeg each, lots of spices cover up many a botched cooking experiment, formed twelve cups in the muffin form and baked until scorched around the edges (I yet have to refine working with the muffin form). Then I wiped off the scorched bits and poured the baker's cheese-and-sour cream cream into the cups and baked yet for a while until I got bored of waiting. Rest of the dough was mixed with what remained of the cream after my nomming, which made five more yummy thingies.

Yes, yummy thingies. I didn't trust gluten-free baking too much because half of the storebought stuff tasted plastic and the other half was weird and expensive but this was... well, good. The lupin flour dough has nice texture if nothing else.

Problem: I should lose weight. Lots of it. I stopped eating cakes and pastries and stuff because it would make me sick but now I have non-sickening option.

The recipe:
two cups of flour
one cup of sugar
two tablespoons of butter, or more
one egg
one pack of baking powder
some water
fruit or things of one's choice
Mix, if not fluid, add water, pour into a greased baking tray, spread fruits and stuff, bake until done.

The gluten-free version
Two cups of lupin flour
two tablespoons or some such of psyllium fibre
one cup of sugar
two eggs
some butter
one pack of baking powder
some water
whatever topping

Mix until the dough sticks to anything but itself. Force into baking tray, top with topping, bake until done. Could be half an hour at 200°C but it doesn't matter, this is as idiot-proof as it goes in baking.

Pics maybe later, if I catch something not eaten yet.