Saturday, November 14, 2009
Ladies and Gentleman, I have discovered that I have an intolerance for potato.
What does that have to do with delicious cookies, you may ask? Well, dear reader, it turns out that flour, even my lovely organic unbleached white flour, is enriched with niacin, thiamin, and riboflavin, and these B vitamins are all derived from potato. Who knew?!
Moving on to the delicious rbst-free butter local I've been using, we discover that it has "natural flavoring," which is derived from.... you guessed it... potato.
Many a person has said to me, why don't you just make the cookies without eating them? These people, I suspect, do not know the siren song of a cookie fresh out of the oven, or the coy call of that little bit of dough that didn't make it into the cut cookie. It just also feels weird, on some deep level, to sell something to you that I myself can't enjoy. One of my principles has always been to only make cookies that I like, and so I think adding "and don't poison me" to that principle seems pretty straightforward.
To answer your next question, I'm not really interested in a non-wheat gluten free mix because most mixes contain a lot of potato, are very expensive to blend, and just don't have the texture that I want. And so I begin a search for a wheat flour that is un-enriched (many whole wheat flours are) but also still appropriate for cookies (most whole wheat flours are not).
Today, the boys at Seven Corners Cycle generously volunteered for tasting duty, and so I will be bringing them chocolate chip cookies with four different kinds of flour mixes. They are brave brave boys, doing their part for Portland cookie lovers (as an aside, they also don't mock a girl for wanting tire liners for her road bike... lets hope this stops the endless flats).
I'm not sure how this will all turn out, but it is certainly an eye opening experience. Stay tuned, dear reader. I hope to be returning with a story of the perfect flour soon!
In potato-free sweetness,