Maiden voyage for my aebleskiver pan

S

SpurgeonH

Active member
Finally got a chance to use my new aebleskiver pan (thanks again Hilditch!). I learned a few things and the next time will be easier/better. Still, they came out mighty tasty. I made one patch with apple butter in them and one with blackberry jelly. Both were great.

I had to make them with gluten-free flour, so I don't think they were as big as they would be with regular flour.

Also, I don't have an injector thing, so I spooned in some batter, spooned in a drop of filling, and then spooned some batter over the top. It worked. A couple of the blackberry ones had the filling showing on the outside (see picture below), but overall they came out okay using that method.

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(yep, I overfilled a couple of them in the first batch)

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The next time I will try a few different things. When making the balls, I just flipped them over. I've read you are supposed to make quarter turns. I'll try that next time. Also, I think I'll try making my own apple concoction (basically a super chunky applesauce) as a filling. I think that would be perfect for these. And I also want to try making some plain ones and then let each person at the table pour their favorite syrup over them. (i.e. Maple syrup or a fruit syrup like strawberry)

BTW - My wife wants me to thank Hilditch again. She says she loved these! Wow. I scored "good husband" points.
 
Those look good to me. You've mentioned several times in various posts that you use gluten free flour. Why? Is someone in your family gluten intolerant or have celiac disease? Just curious. I know lots of folks who went to a gluten free diet (and lactose free) simply because they thought it was a good idea.
 
Hilditch - I like your golden brown color better than mine. That's what I was shooting for.

Kevin - my oldest daughter's doctor (in California) suggested she go gluten-free because of her thyroid. Not sure gluten does to your thyroid, but he said some study showed it helped people whose thyroid was not producing the correct amount of whatever. She told my wife that she was generally feeling better after switching. My wife, who had to have surgery due to diverticulitis, decided to give it a try and she also thinks it helped. Strange to me, though, neither one of them seemed to have a problem with gluten until they discontinued eating it. Now, both of them have bad stomach issues if they eat it.

My youngest has since been diagnosed with irritable bowel syndrome, so she is now gluten free too. .... which sucks for me, because the only thing I used to make around here was biscuits. I love 'em and I make pretty dang good biscuits. Ha!
 
Spurgeon, after telling the story of your wife’s gluten issues - mind you two days ago - and having you confirm it today this is what Hilditch would do:

He would buy a 2# bag of White Lily flour just so he could make biscuits for himself. He would not share. After making biscuits a couple of times he would then start adding an increasing percentage of the W L into various recipes over 6 months on the sly. After a number of complaints or when reaching 85 or 90% W L he would come clean & use up some of the points he got for good cooking. As a bonus for Hilditch he would start making his and hers individual pizza’s to help the experiment progress.

He’d probably buy a gluten substitute to have it around and slowly feed it to the garbage can.

Obama & gluten have the same problem, they get blamed for everything.

Hilditch
 
Sorry to go slightly off topic for one post.
My 15 y.o. daughter has had diabetes since age 4 and developed Celiac (common side effect). We can't have gluten in the house. http://www.castironcollector.com/forum/images/smilies/icon_cry.gif
Since I stopped eating it - now if I do it bothers the heck out of me.
I have learned to live without it. There are plenty of options now - a lot more than even a couple years ago. There are a few GF pastas out there now that are really good.
We make everything GF and with some experimentation and adjustments we do just fine. (Eating out is the hardest thing)
But we bake and cook, (in CI of course and I'm convinced it helps). We make all kinds of great stuff - awfully close to the real stuff. There's a learning curve. We bring our own desserts to family functions.
And after those photos, now I need to get an aebleskiver pan!!!.
 
Tony, I used Krusteaz gluten free all-purpose flour in mine. I bought it the first time because it said something like, "replaces wheat flour 1 for 1". Anyway, it works pretty good. King Arthur makes a good one too. They don't turn out exactly the same as the real thing, but you get used to it. (Except for biscuits. I can't get gluten free biscuits to look, feel or taste like my regular biscuits.)
 
Thanks for the tips. Pamela's makes an okay flour too but it's pricey.
And yeah, forget about biscuits. Or anything like puff pastry or croissants. I really miss croissants.
 
I'm not a fan of xanthan gum. I think it makes gf flour taste "gummy". Krusteaz says it might have little, but I don't think it has much. King Arthur doesn't have any. Most companies probably put it in there as a binder, but I'd rather add an extra egg.
 
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