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Scheherazade in Blue Jeans
freelance alchemist
Odin's Day 
1st-Jun-2011 07:35 am
Hearth
Rabbit rabbit!

13 days!

Administration
Happy birthday to alphafenris and annaoj!

State of the 'Song
Still oogy, but I have way too much to do at work. Also not enough sick time to even cover yesterday.

Link Soup
* Muppet T-shirt design challenge!
* Dave has a fantastic post about SlutWalk.
* Does anyone have any ideas on how to de-gluten these cookies? What flour would be best? They are Family Cookies on my birthfamily's side, and I want to be able to make and eat them!
* Rise, dark girls.
* New issue of Cabinet des Fees: Scheherazade's Bequest! Featuring our csecooney and sevenravens (go go Goblin Girls) and shweta_narayan! (I really have to get to submitting stuff again. I have been mostly writing songs, which are sorta like poems if you look at 'em sideways.)
* Let's thank our mistakes.
* Knitting reference library online!
* The story behind the world’s oldest museum, built by a Babylonian princess 2,500 years ago.

Link Soup: Daily Science Edition
* New results about the primordial universe from CERN experiments.
* Probing the origins of extreme neutron stars.
* Is it possible we’ve found the first white hole?

Plans
Work my butt off, write my butt off, do lots of cleanings and harangue the rest of the family into doing it too! :P Hopefully I'll get time to write a bit about Wiscon.
Comments 
1st-Jun-2011 01:20 pm (UTC)
Welcome back. I like the "thank your mistakes" piece... quite timely, since I am currently under siege by a self-doubt beast.
1st-Jun-2011 01:40 pm (UTC)
GF cookies! A simple google search turned up http://tastykitchen.com/recipes/desserts/greek-wedding-cookies-e28093-kourabiedes-gluten-free/ as the first result. I hope this is enough, since I have to admit I know nothing about glutening.

Second, my trials and tribulations are nearly over! If you recall, I was struggling through design school and for most of that time I was also carrying a full-time job. Well, that's ended as I have now earned my associate degree! If anyone knows someone in Nashville who needs a helping hand, I am eager and very talented! Use me!
1st-Jun-2011 01:43 pm (UTC)
*eyes wide* Those have booze in 'em! Cool! Thank you. :)

I should do another "help each other" post soon.
1st-Jun-2011 01:46 pm (UTC)
it is early and my brain operates on auto pilot in some very different and efficient ways. Not everyone is wired this way. I'm just strange in that I can somehow think BETTER when I'm half asleep.
1st-Jun-2011 02:07 pm (UTC)
For the recipe, would using some gluten free flour like this do the trick?
1st-Jun-2011 02:25 pm (UTC)
RE: cookies - the first thing I would try is King Arthur Flour's GF cookie mix. It can be used for all sorts of things.

If that doesn't work, then the flour mix itself.

If that doesn't work, then there are all sorts of flours to play with. What I *wouldn't* suggest is an almond flour mix, since you already have enough almond notes in the rest of the recipe.
1st-Jun-2011 08:43 pm (UTC)
For a crumbly, "thick" cookie like that, I would start out trying 1 1/2 teaspoons of xanthan gum, then add up to another teaspoon about a quarter at a time if the dough wasn't clumping enough (you don't want dough that's too sticky for a cookie like that, which is the risk of too much xanthan gum, but too little would mean you couldn't get the cookies off the sheet without them crumbling completely away). Xantham gum is pricy, so on a more spoonful day, I would probably experiment with adding more starch to the flour mix to see if I could cut the xg, but spoons are often pricier than xg, so most days I'd just use a commercial GF flour mix (though you'll want to check the percentage of soy flour, which all commercial GF flour mixes seem to have), or my homemade GF flour mix (2 parts rice flour mix to one part tapioca starch to one part sorghum/nut flour, sorghum for sweets and nut for plain/savory) and my xg and consider it money well-spent.

DISCLAIMER: I mostly stick to GF baking recipes at this point, and have only seriously attempted de-glutening baked recipes for about the past year and a half. Said attempts have been mostly successful, particularly in the cookie department, but I don't have a one hundred percent success rate, and it's only fair to make note of that when I'm advising anyone else about de-glutening.
2nd-Jun-2011 08:27 pm (UTC)
I wonder if you could use almond flour and eliminate the liquid almond flavoring. I've never worked with nut flours, so I don't know what other adjustments would have to be made, if any, but that's what jumped out at me.
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