kathisms' Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
| Date | Rating
Good to the Grain: Baking with Whole-Grain Flours
By Kim Boyce, Quentin Bacon, Nancy Silverton, Amy Scattergood
Stewart, Tabori & Chang - 2010
Chocolate Chip Cookies : page 41
These cookies are knockouts (like most of the recipes in the book I've tried thus far). The recipe as written produces a great cookie. After reading a bit more of the book I was bold enough to try some substitutions, my favorites include: 1/2 cup Quinoa flour and 2 1/2 cups whole-wheat flour, 1 tsp sea salt in place of the kosher salt, and butter flavored shortening in place of the butter (this idea came from Cookwise, you get a cakier cookie).
useful (3)
Coconut Cookies : page 68
These cookies have a very light texture and are really moist. I brought them into work and they survived the train ride in, but were a sticky mess by the end of the day. (Note: usually cookies don't make it to the end of the day at my work) The taste is really mild and I've had trouble finding other uses for coconut flour (which is featured in the recipe), so once I use up the flour I don't plan on making them again.
useful (0)
Oatmeal Pancakes : page 126
Smitten Kitchen has this recipe published if you want to check it out. It's hard to describe these pancakes, they're just awesome. I use 1% or skim milk and they turn out just fine. The oat flour is easily made by grinding oatmeal in a food processor for a few minutes.
useful (0)
Quinoa Cookies : page 142
This recipe uses a combination of all-purpose flour, quinoa flour, and quinoa flakes (which I found at Whole Foods). It's very similar to an oatmeal cookie recipe, but it has a lot more flavor than your standard oatmeal cookie, kind of salty sweet. I thought it was a bit too salty the first time around, so reduced the salt to 1 tsp the second time I made the cookies.
useful (0)