One of the very good things about the internet, is the readily available recipes for us all to try out. I hadn't really paid much attention to inter-country measurements. I have a set of American measuring cups which are in constant use, scales that are Imperial, electronic scales which can be changed into metric.
What I don't seem to have, is patience with all the so called conversions, telling me various weights of individual ingredients, measured in a cup, that I can easily convert to what I need in either Imperial or grams.
Weights - yesterday, I tried and just about failed, to convert the weight of ground almonds in a cup to either Imperial or metric, so I could use them to replace the flour in the recipe! The weight of 1 cup of ground almonds , ranged from = 75g right up to 375g - say what!
In the end, I guessed. The normally thick batter mixture, resembled unwhisked double cream, the resulting cakes (decided not to make a whole cake but individual muffins), rose, then fell, then sunk in the middle. The first twelve tasted fine but you needed a spoon to scrape them from the paper muffin cases as opposed to being able to peel it away.
They were also completely the wrong texture. Enough of the mixture was left to make another 4 so I added a tablespoon of GF flour and a tiny pinch of Xanthum Gum, they rose, stayed put but the texture was different. Still tasted fine. You can see the difference below, the pale ones had the flour and gum added:
I'll tackle the recipe another day!
Descriptions - now there is a can of worms. Quite a few recipes that I am trying for GF bread, are American, and say to use corn flour. Being British and not really thinking about it, I used our Cornflour. As I eventually found out, they are not the same. Our cornflour is what they, for the most part, appear to call corn starch (pure white, silky in appearance and used as a thickener).
Finding out what corn flour was, opened up more investigation as some say it is finely ground maize flour, others say finely ground maize meal, some just say corn flour or something different. Anyhow, eventually I settled on finely ground corn meal:
White rice flour varies as well. A lot of recipes call for this, but there is also sweet white rice flour, so called because it is ground from the rice that is glutenous rice but actually has no gluten in it, and it isn't sweet. White rice flour, is ground from long grain rice and is not glutenous! Are you still with me!
Finally, some recipes instruct you to weigh all flours used in GF cooking as substitutes for wheat flour. Turns out they are all different weights. Others just say, scoop up and shake level a cupful of this, or scoop and level with a knife. Yet finding a chart of what substitute flours weigh, there are huge differences between them.
Phew! I'm just tired reading that little lot, let alone tackling it to bake with!