Wednesday, July 23, 2008

Gear: Prep Bowls

Cooking with gluten-free flours involves more measuring than conventional recipes. Typical gluten-free recipes will replace 1 cup of regular flour with 1/2 cup of heavy non-wheat flour (sorghum, rice, corn, etc.) and 1/2 cup of light flour (potato flour, cornstarch, tapioca starch), plus the pricey but invaluable xanthan gum that keeps your baked good from collapsing like an overdone souffle.

Let's just say, it's easy for me to lose track of where I am in the measuring process. So these handy little prep bowls have been a great help. Designed by television chef Mario Batali, these five nesting bowls have two measurements inside, one for the full cup and one for the half. You can measure and prep at the same time.

They work well for other ingredients besides flour, and can go to the everyday table with condiments for tacos.

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