thank you Danger Duke! | Food Production and Preservation

thank you Danger Duke!

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2 Oct ’12 - 10:27 am

I walked up the mailbox this morning and was surprised by a box

opened and up and look at there, some fresh ground acorn, wheat and rice flour

there was another bag labeled peruvian, not quite sure what kind of flour that is

now I must bake something

(joking about the peruvian comment)

DangerDuke

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2 Oct ’12 - 10:46 am

Glad it got there safe

I figured I'd send you some as a thank you for all the awesome posts, and since processing acorns is such a pain I figured some ready to go flour would make a good gift so you can try it. Hope you like it!

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2 Oct ’12 - 5:29 pm

thanks DD, I have never used rice flour before, how do you guys use it?

DangerDuke

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2 Oct ’12 - 9:43 pm

Quote:

Quote from Kvr28 on October 2, 2012, 17:29

thanks DD, I have never used rice flour before, how do you guys use it?

My brother in law has a gluten allergy, so we make flatbread and things like that with it a lot. It also makes a heck of a breading for fried stuff. My mom found a HUGE pair of puffball mushrooms the other day which we coated with egg, then rolled in a rice flour breading I whipped up. Basically 2/3 cup of flour, a tbsp of salt, tbsp of pepper and a half tsp of garlic powder. Fried it up in some olive oil. It was pretty awesome!

Rice is pretty easy to use, but just remember, since there's no gluten in it you pretty much need an egg to hold it together for most stuff or it's just going to crumble up on you while it's cooking.

There are lots of good recipes for Asian style rice crackers and things like that out there, if you want I'll see if I can find a few things for you to try out and post the links up in the morning.

DangerDuke

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5 Oct ’12 - 9:31 am

Okay two words:

Tempura Batter

We tried a little experiment with a bunch of button mushrooms we got on sale. Basically took about 2 cups of rice flour, half a cup of water, 3 eggs and a teaspoon each of salt, black pepper and garlic powder. Combined the dry ingredients. Mixed the eggs in first - 100% necessary since there is no gluten in the rice or the batter wont be sticky at all. Then added the water slowly until the mix was creamy. Tossed the washed mushrooms in dry rice flour, then dipped em in batter, then tossed them in a wire basket and re-floured before going into the oil.

Result = pure awesome

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5 Oct ’12 - 9:41 am

sweet, I must try this

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23 Jan ’13 - 5:40 pm

so I finally got around to making something with the acorn flour, I had been wanting to try make a pie crust with it, but couldn't find a recipe, so I made my own

I grabbed some supplies

and dumped a cup and a half of acorn flour in it

I put in a teaspoon of ginger

and a quarter cup of brown sugar

I added a egg for binding the flour

and 2 tablespoons of honey

and melted 2 tablespoons of butter and added that as well

I mixed the dough and it was crumbly, I was kind of going for a modified gram cracker crust

I didn't have a spring form, so I took a pie plate

and lined it with aluminum foil

I oiled the foil and then dumped the crumbled dough into the pan

and used my hand to form a pie shell, I stuck it in the oven for 350 for 10 mins just to firm it up some

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23 Jan ’13 - 6:09 pm

while the crust was in the oven I dumped 2 cups of the cream cheese I had made in a bowl and one cup of sugar

http://thehomesteadi.....thread2350

I added a cup of the greek yogurt I had made

http://thehomesteadi.....thread2297

and 2 eggs

a tablespoon of vanilla

and whisked it up

I was going to make a topping, but instead decided to just add it into the mix, so I dumped a cup and a half of strawberries in I had dehydrated over the summer