Dutch bros salted caramel breve ingredients

Need help getting more rise

2023.05.28 07:21 GhoulishPanther Need help getting more rise

Need help getting more rise
50g starter 375g filtered warm water 500g bread flour 11g kosher salt
Hand mix, let rise for 2 hours stretching dough five times to center every 30 mins. 1st proof to 50% increase in size. Roll into a ball bench rest for 30. After rest, stretch out and roll back into ball. 2nd period is 12 hours in the fridge, sealed bread bag.
Preheat oven to 525° with Dutch oven inside. When oven is preheated let dutch oven preheat and additional 30. Place boule inside on parchment paper, cover with lid at 525° for 30 mins. Pull off lid, and do another 15 at 400°. Internal temp of 210°, rest for an hour before slicing.
How can I get more rise/size out of this bad boy (without adding too too many extra ingredients)?
submitted by GhoulishPanther to Sourdough [link] [comments]

2023.05.27 20:57 AIadventure Chicken sandwich recipe

Here's a recipe for a delicious fried chicken sandwich:
Ingredients for the Fried Chicken:
2 boneless, skinless chicken breasts 1 cup buttermilk 1 cup all-purpose flour 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon black pepper Vegetable oil for frying Ingredients for the Sandwich:
4 hamburger buns Mayonnaise Lettuce leaves Sliced tomatoes Sliced pickles (optional) Instructions:
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/2 inch thick. This will help it cook evenly. In a shallow dish or bowl, pour the buttermilk over the chicken breasts, making sure they are fully submerged. Let them marinate in the buttermilk for at least 30 minutes or up to overnight in the refrigerator. In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. Stir until well mixed. Heat vegetable oil in a deep skillet or Dutch oven to about 350°F (175°C) over medium heat. Remove the chicken breasts from the buttermilk, allowing any excess liquid to drip off. Dredge the chicken in the flour mixture, pressing the coating onto both sides to ensure it adheres well. Carefully place the coated chicken breasts into the hot oil and fry for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Cook in batches if needed, to avoid overcrowding the pan. Once cooked, transfer the fried chicken to a wire rack or a paper towel-lined plate to drain excess oil. To assemble the sandwiches, spread mayonnaise on the bottom halves of the hamburger buns. Top with lettuce leaves, a fried chicken breast, sliced tomatoes, and pickles if desired. Place the top halves of the buns on top. Serve the fried chicken sandwiches immediately while the chicken is still crispy and hot. Enjoy! Feel free to customize your sandwich with additional toppings such as cheese, hot sauce, or coleslaw. Enjoy your homemade fried chicken sandwich!
submitted by AIadventure to cookingcollection [link] [comments]

2023.05.27 20:36 AIadventure Brownies recipe!

Here's a classic recipe for delicious brownies:
1 cup (225g) unsalted butter 2 cups (400g) granulated sugar 4 large eggs 1 teaspoon vanilla extract 1 cup (120g) all-purpose flour 1/2 cup (60g) unsweetened cocoa powder 1/4 teaspoon salt 1 cup (180g) chocolate chips or chopped chocolate (optional) 1 cup (120g) chopped nuts (optional) Instructions:
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper. In a microwave-safe bowl, melt the butter. Alternatively, you can melt it in a saucepan over low heat. Let it cool slightly. In a large mixing bowl, combine the melted butter and granulated sugar. Mix well until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix. If desired, fold in the chocolate chips or chopped chocolate and the chopped nuts. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be cautious not to overbake, as you want the brownies to be fudgy. Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve. Enjoy your homemade brownies! Feel free to customize this basic recipe by adding ingredients like peanut butter swirls, caramel, or different types of nuts. Happy baking!
submitted by AIadventure to cookingcollection [link] [comments]

2023.05.27 18:22 Olivesplace Veggie soup

Veggie soup
1 lb ground beef
1 small onion diced
1 tsp garlic minced
Salt & pepper to taste
3 1/2 cup beef broth or chicken broth
1 15 oz can petite diced tomatoes
1 10.5 oz can condensed tomato soup / I use pizza sauce not soup
2 tsp worcestershire sauce
2 tsp Italian seasoning
1 16 oz bag frozen mixed vegetables
2 medium potatoes any variety,
In large pot or dutch oven add your ground beef, onion and garlic and cook until meat is no longer pink and onions are translucent.
Add your salt and pepper and mix to combine.
Mix in your beef broth, tomatoes, tomato soup, worcestershire sauce, Italian seasoning, vegetables and potatoes.
Bring to a boil the reduce heat, cover and simmer for about 30 minutes until potatoes are tender.
submitted by Olivesplace to Olivesplace [link] [comments]

2023.05.27 14:09 OffensiveName202 What would be the best way to balance this drink so its not too seeet?

So i was playing with chat gpt and was feeling inspired by a dutch bros shark attack. This is what chat gpt came up with
Ingredients: 1.5 oz Malibu rum 1 oz blue raspberry syrup (such as Torani or Monin) 1 oz coconut cream 1 oz lime juice 1 oz pineapple juice Splash of grenadine Splash of energy drink (optional) Instructions: 1. Fill a cocktail shaker with ice. 2. Add the Malibu rum, blue raspberry syrup, coconut cream, lime juice, and pineapple juice to the shaker. 3. Shake well to combine. 4. Strain the mixture into a glass filled with ice 5. Add a splash of grenadine to the top of the drink for a "blood in the water" effect. 6. If desired, add a splash of energy drink to give the cocktail an extra boost This updated recipe should give the cocktail a fruity and tropical flavor with a blue raspberry twist, and the grenadine will still create a dramatic red color at the bottom of the glass. Enjoy!
I'm not really an expert nor do i have a refined palette but i dont think thats the best ratio of ingredients. If you were going to redo it what ratios would you use?
submitted by OffensiveName202 to cocktails [link] [comments]

2023.05.27 12:56 SammyGreen AITA for being upset over a friend pouring a full can of water into my bolognese and then complaining about it not having enough taste?

I was over at a friends house to prove that you can make a good vegetarian bolognese where her roommate was also invited.
I went all out on the ingredients and even made a practice one at home just to be sure. I thought it tasted fantastic so was ready to go at it.
I must’ve spent an hour simmering it, adding spices, cutting garlic into the thinnest slices ever, etc.
My friend then fills the used tomato can with water and just pours it in “to get the last of it out”.
In my opinion it was ruined. They agreed and said it was tasteless. Except that it wasn’t because of the water. It must have always been tasteless.
Friend and roommate then start making a new bolognese because obviously I was wrong. They use the ingredients I bought whole the roommate laughs a little while saying “sorry for just taking over :D”.
I’m not super talkative and leave after dinner saying that I’m tired and have work the next day anyway. Didn’t help that they kept saying it was good they made a new one and how impressed they were over they made such a good sauce in only 20 min.
Friend texts me a couple of days later and says I owe them an apology for making dinner awkward.
Yeah, this is of course just my side of the story, and even though I feel that I wasn’t talkative, I don’t doubt that my aura must’ve given off an awkward vibe.
I’m not looking for an apology from them. Just some acknowledgment that OF COURSE YOURE GOING TO LOSE A LOT OF FLAVOR IF YOU DILUTE IT WITH WATER.
Unless I’m the asshole?
Edit 2 by popular request, I’ll edit the post with the recipe when I get home (more likely tomorrow since if you think my grammar is awful now then you’ll be blown away by my drunk grammar 😝)
Hope you guys like a lot of mushrooms, lentils and garlic!
Edit 3 As promised the recipe I used :) It was in Danish but I was lazy so just threw it into Google translate so apologies if it’s a bit wonky:
For the Bolognese: 200 g dried brown or green lentils
2 tbsp olive oil
1 large onion, finely chopped
8 cloves of garlic, very thinly sliced
500 g fresh mushrooms, roughly chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
800 g canned chopped tomatoes
3 tablespoons tomato puree
125 ml red wine (optional) (I obviously did 😄)
250ml concentrated vegetable broth
2 teaspoons dried basil
1 teaspoon dried oregano
Salt and pepper to taste
For the pasta: 500 g of your favorite pasta
Salt for cooking pasta
Fresh basil for garnish
Grated parmesan cheese for garnish
Instructions Rinse the lentils under cold water. In a medium-sized pot, add the lentils and enough water to cover them by approx. 2.5 cm.
Bring the water to a boil, then reduce the heat and simmer the lentils until tender, about 20-30 minutes.
Drain the lentils and set them aside.
Heat olive oil in a large pan over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
Add the very thinly sliced ​​garlic cloves to the pan. Cook them until lightly caramelized, about 2-3 minutes, stirring constantly to prevent them from burning.
Add mushrooms, carrots and celery to the pan.
Cook the vegetables, stirring occasionally, until soft, about 10 minutes.
Add the chopped tomatoes, tomato paste, red wine (if using), vegetable stock, basil and oregano to the pan.
Stir to combine the ingredients, then let the sauce simmer for approx. 20 minutes, stirring occasionally.
Add the cooked lentils to the pan. Stir the sauce to combine the lentils with the other ingredients, then continue to simmer for about 10 minutes, or until the sauce has thickened to your liking.
Season the sauce with salt and pepper to taste.
While the sauce is simmering, cook your pasta in a large pot of salted boiling water according to the instructions on the package
Edit Hadn’t considered it was done out of pure maliciousness but I was always going to have a real talk with her about this after a cool down period anyway… like not via a text.
I’ve cut people out of my life before so it’s not like I’m afraid to do that. I just figure that if I upset a friend that much I’d they’d give me a chance to have a coffee before completely cutting me out of their lives. Could be a misunderstanding. Could be that person is an asshole through-and-through.
Even if that makes people think I’m a schmuck ¯\_(ツ)_/¯
No way in holy hell I’m apologizing though so if it turns out that’s the hill she’s willing to die on then fuck it. I’m too old and have too little time to waste on people.
submitted by SammyGreen to AmItheAsshole [link] [comments]

2023.05.27 06:05 AutoModerator Flavor Deep Dive: Dutch Chocolate

Blue Bell Dutch Chocolate: A rich, creamy chocolate ice cream made with the finest imported chocolate.


Milk, cream, skim milk, sugar, high fructose corn syrup, cocoa (processed with alkali), cellulose gum, vegetable gums (guar, carrageenan, carob bean), salt.


Contains milk
Please check actual product label as information may change.

Nutrition Facts:

Serving Size: 2/3 cup
Calories: 210
Total Fat: 12g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 35mg
Sodium: 60mg
Total Carbohydrate: 24g
Dietary Fiber 0.5g
Total Sugars: 22g (Includes 17g Added Sugars)
Protein: 5g
submitted by AutoModerator to bluebell [link] [comments]

2023.05.26 18:50 External-Inflation36 Why am I fat?

Reddit generated this username for me, and I thought it was really funny considering the circumstances, so I kept it.
First off... I'll say that I think I am pretty knowledgeable about nutrition. I've been on about 1,000,000 diets before (WW, calorie counting, keto, atkins.). Probably every diet known to man. I still don't lose weight. I've never lost weight on a diet. I'm 5'2'' and 200lb. Born female, have been on testosterone/HRT since 2018. I've been staying the same or slightly gaining since I've been tracking last month, but this is my normal diet. Right now, I am on the "eating when I'm hungry" diet ha.
I only really feel comfortable sharing last week's food log. I have OCD (real, diagnosed). For better or worse, it manifests in food tracking, so I have not left anything out. When taking into account your response, please make the assumption that I log 100% accurately, and this is a typical week for me (both of which are true.) Also, I weigh my food almost every time. I take a picture of and log everything that goes into my mouth.
Food log
17 May = 700cal
18 May = 1300cal
19 May = 1500cal
20 May = 600cal
21 May = 1200cal
22 May = 1100cal
23 May = 1800cal
If this is an average week, I should have lost 7.5lb last month. I gained 2lb.
Improbable but possible theories
Probable theories
Potential solutions
Please help... if there's something big I'm missing, I'd really like to know. Or even if there's something small that I'm missing.
I'm truly baffled. All the traditional advice of eating less and moving more doesn't seem to be working for me. There was even an extended time (5-6 months?) when I was eating slightly below TDEE and exercising my butt off (1hr elliptical per day) and saw no change.
Also, if I'm ignorant on something, or I got something wrong, please correct me (preferably with citations.) I'm always willing to learn and update my knowledge!!
BTW, my health markers are all good. Just had a blood test a few weeks ago. Somewhat high LDL, triglycerides are fine and LDL/HDL ratio is fine though. I want to lose weight to stave off potential heart disease, as it runs in my family, and I carry my fat in the "bad area" (the abdomen.) I also believe it would help the other health issues I have. I don't particularly care how I look, though.
submitted by External-Inflation36 to NoStupidQuestions [link] [comments]

2023.05.25 14:54 SunRahGod Will My Nymphs Fall Off ?

Will My Nymphs Fall Off ? submitted by SunRahGod to bioengineering [link] [comments]

2023.05.25 06:09 petewonderstone I love making bread

I love making bread
520 grams bread flour 385 grams warm filtered water 90 grams starter 12 grams salt
Basically mixed core ingredients. Stretch and pull twice at 20 minute intervals. Overnight proofing. Next day one more shape and stretch before in the fridge for a couple hours. 450 convection covered in Dutch oven for 25 min. 400 uncovered for 15 more min.
submitted by petewonderstone to u/petewonderstone [link] [comments]

2023.05.24 07:09 peach_clouds Vegan cake

Vegan cake submitted by peach_clouds to u/peach_clouds [link] [comments]

2023.05.23 14:50 Sarah____Williams Macaroon vs Macaron: Unraveling the Delightful Debate

The Battle of the Sweet Treats
Macaroon and macaron, two delectable confections that have taken the culinary world by storm. These delightful treats have captivated dessert enthusiasts worldwide, but they often cause confusion due to their similar names and appearances. In this article, we will delve into the nuances and differences between macaroons and macarons, shedding light on their origins, ingredients, preparation methods, and flavors. Prepare your taste buds for a mouthwatering journey as we unravel the delightful debate of macaroon versus macaron.
1. Origins and History
2. Ingredients
3. Preparation Methods
4. Flavor Varieties
5. Popularity and Statistics
submitted by Sarah____Williams to u/Sarah____Williams [link] [comments]

2023.05.23 06:22 IchBinDerWooj Kurtos lore

Kürtőskalács is made of a relatively hard and dry yeast-dough. A "twine" of dough is wrapped around the length of the spit, and then the spit with the strip of dough on it is rolled in sugar. Before or during baking, it's brushed with melted butter. The cake is ready when its surface has an even, brownish–red color. Strictly, homemade kürtőskalács can be made exclusively from natural ingredients (flour, sugar, milk, butter, eggs, yeast and salt). For other variants, of all ingredients it is merely margarine and vanilla sugar powder that can be synthetic, including ingredients of the final topping.
Kürtőskalács can be enriched by further aromas and flavors if the completed cake is provided a final topping. Any topping can be used that does not contain salt, cheese, meat or other non-confectionery ingredients.
Among pastries that are most closely related to kürtőskalács, the Transylvanian Saxon Baumstriezel has a cylinder shape, rather than a helix. Skalicky Trdelnik from Slovakia (formerly Upper Hungary), as well as Trdlo/Trdelnice/Trdelnik from the Czech–Moravian region, differ from kürtőskalács in that there is no caramel sugar glaze applied to their surface.
submitted by IchBinDerWooj to kurtoscult [link] [comments]

2023.05.23 04:26 lamkg Every chick fil-a sauce packet these days

Every chick fil-a sauce packet these days submitted by lamkg to mildlyinfuriating [link] [comments]

2023.05.22 19:46 METT- Oh Molly, say it ain’t so

Oh Molly, say it ain’t so
“Scooper’s Pint” (18 oz) being reduced to 16 oz / price remains the same $9.99. The coup de grace was they got of the Yeti flavor (at my local QFC) as they pulled /redesigned packaging.




submitted by METT- to eastside [link] [comments]

2023.05.22 02:20 dangernoodle11 Finally made my first loaf!!!

Finally made my first loaf!!!
I’ve been lurking for awhile, my sister brought me some starter a few weeks ago and I’ve finally had the time to bake this weekend. I followed a simple tiktok recipe from user @alishanoellee but was too excited to try the recipe and I did not use a food scale. (Please shame me)
I typed out the recipe for convenience:
1 cup starter 1 1/4 cup water 3 cups bread flour
Mix ingredients, 30 minutes later add 1 teaspoon salt and need 3-4 minutes. Cover with damp cloth and let sit for 1 hour. Begin stretch and folds every 30 minutes (repeat for a total of 4 times) After 4th stretch and fold, let bread sit covered with cloth for 2 hours. Laminate and shape, place into proofing basket and into fridge overnight. Next day: preheat oven to 500° F and preheat Dutch oven for 45 minutes. Score loaf as desired. Drop temp to 450° and place dough on parchment inside Dutch oven, bake 25 minutes with lid on and 15 minutes with lid off.
Admittedly I was too excited to cut into it and the crumb was slightly gummy. Still delicious, but gummy.
Aside from using a food scale, what improvements can I make?
submitted by dangernoodle11 to Sourdough [link] [comments]

2023.05.21 17:46 Neonpuff A game review I found on staem tought it was funny

Recommended 0.0 hrs last two weeks / 7.7 hrs on record (6.2 hrs at review time) Posted: 1 May 9:16pm EARLY ACCESS REVIEW
If you're looking for a review on this game you've come to the wrong place, but if you're looking for an outstanding pie recipe you've come to the right place. Ingredients: 6 tablespoons unsalted butter 1/2 cup white sugar 1/2 cup brown sugar 1/4 cup water 1/4 teaspoon cinnamon 1 pinch salt 5 apples - peeled, cored and sliced 1 pastry for double-crust pie Directions: Preheat oven to 425 degrees F (220 degrees C). Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside. Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices. Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal. Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.
submitted by Neonpuff to copypasta [link] [comments]

2023.05.21 04:53 ForwardCrow9291 Books and learning resources

I learned to bake bread from Flour, Water, Salt, Yeast- great book & I can make a pretty darn good artisan boule in various flour compositions. I can also make a decent pizza crust.
That's about where my talents end, though.
I'd love some other books & resources about other types of bread/baked goods (either shaped differently like baguette/rolls or w/ additional ingredients like buttelard/fat, sweeteners, etc.). Something with a good section on sourdough would also be great- I'm not blown away by that section of FWSY & am still trying to work out levain based loaves. Would also love resources on baking without a Dutch oven in a home oven- since that's mostly useful for the boules
Edit: something that delves into different types of flour & their characteristics (and how they impact dough, final bread, and sourdough starter) would also be much appreciated!
submitted by ForwardCrow9291 to Breadit [link] [comments]

2023.05.20 19:11 Legitimate_Clue3627 are doritos haram?

i just bought the doritos TEX-MEX (ingredients : Corn (80%), palm oil, cheese-flavoured seasoning [derived from milk (containing lactose), wheat flour, cheese powder (milk), tomato powder, flavouring substances, sunflower oil, onion powder, buttermilk powder (milk), potassium chloride, flavour enhancer (monosodium glutamate), garlic powder, dextrose, acidity regulators (citric acid), dyes (paprika extract, annatto (E160b), natural caramel), spices , sugar], salt. ) and was wondering if its permissible to eat it or not, i see some sources say that its haram but other sources says its halal can i eat them or not?
submitted by Legitimate_Clue3627 to islam [link] [comments]

2023.05.20 11:19 heartlandmiami Does Popcorn Have Gluten

Does Popcorn Have Gluten
Does popcorn have gluten? It's a question that comes up often, but for those with dietary needs and allergies there is no simple yes or no answer. Popcorn itself does not contain gluten – it’s made from corn kernels which are naturally gluten-free – however, the situation becomes more complicated when you consider the toppings and seasonings added to pre-packaged foods. Gluten can be unknowingly present in food through various ways, leaving many individuals at risk of cross contamination. In this blog post, we'll explore the details behind popcorn and gluten to help people make informed decisions regarding their health and nutritional needs.

Overview of Popcorn and its Popularity

Popcorn, a type of corn that pops when heated, has been enjoyed for centuries as an affordable snack and a crowd-pleasing treat. The earliest recorded mention of popcorn dates back to the 16th century, when Spanish explorers documented the consumption of popcorn by indigenous peoples in America. Fast forward to present day, popcorn remains a highly popular snack loved by people of all ages.

Overview of Popcorn and its Popularity

How Popcorn is Made?

Popcorn is made from a unique type of corn kernel that is specifically grown for this purpose. When heated, the moisture inside the kernel turns into steam, causing the kernel to expand and eventually pop. The outer shell of the kernel becomes the fluffy white or yellow part of the popcorn we know and love, while the inner part is left as a small, hard piece called a "hull."

The Main Ingredients Used to Make Popcorn

The main ingredient used to make popcorn is, of course, the corn kernel. These kernels are specifically grown for popping purposes and are not the same as the corn used for other food products. In addition to corn, oil and salt are also commonly used to make popcorn. The choice of oil can vary, with common options being vegetable oil, coconut oil, or canola oil. Salt is typically added to flavor the popcorn, but other seasonings can also be used, such as cheese, butter, or caramel.

The Main Ingredients Used to Make Popcorn

Is Popcorn Gluten-Free or Does it Contain Gluten

Popcorn itself does not contain gluten, as it is made from corn kernels which are naturally gluten-free. However, the situation becomes more complicated when considering the toppings and seasonings added to pre-packaged foods. Gluten can be unknowingly present in food through various ways, leaving many individuals at risk of cross contamination.

How to Check If a Bag of Popcorn Has Gluten in It

If you have dietary restrictions or allergies, it is important to check if a bag of popcorn contains gluten. While popcorn itself is gluten-free, pre-packaged popcorn may contain added toppings or seasonings that contain gluten. To check if a bag of popcorn has gluten in it, first check the ingredient list. Look for any ingredients that contain wheat, barley, or rye as these are the common sources of gluten. Some examples of gluten-containing ingredients that may be added to popcorn include wheat flour, maltodextrin, and soy sauce.

How to Check If a Bag of Popcorn Has Gluten in It

FAQ: Popcorn

Does all popcorn contain gluten?

Good news for popcorn lovers: a private US firm has confirmed that spices commonly used in the US are gluten-free, making popcorn a safe and delicious snack option, even for those with Celiac disease. However, individuals with gluten sensitivities should always trust their own judgement when it comes to what they consume.

What type of popcorn is gluten free?

Attention snack enthusiasts! You'll be pleased to know that our beloved popped popcorn is 100% gluten-free. Made with just three simple ingredients - corn, oil, and optionally some butter or sugar - you can snack away without any worry of gluten sneaking into the mix. Enjoy the satisfying crunch and flavor without the fuss.

Is there wheat in popcorn?

Discover the delicious simplicity of popcorn - made from nothing more than corn, oil, and occasionally butter or sugar. Rest easy knowing that this snack is a naturally gluten-free option.

Why does popcorn have gluten?

Although corn is a grain that lacks gluten, cross contamination with gluten products can occur in multiple stages of the production process. This possibility of contamination happens in the farmer's field, during the manufacturing process, in the purchase of food in bulk at the store and even in your own kitchen.

How much gluten is in popcorn?

According to a private US company, the spices frequently utilized in American cuisine are gluten-free. As a result, popcorn is a natural, gluten-free snack food that may be consumed by many individuals, including those with Celiac disease. However, those with gluten sensitivities should be aware of their own body and preferences.

Conclusion: Does Popcorn Have Gluten

In conclusion, popcorn is a naturally gluten-free snack that has been enjoyed for centuries. While popcorn kernels themselves do not contain gluten, the risk of cross-contamination remains a concern when considering pre-packaged popcorn containing toppings or seasonings that may contain gluten. It is essential for individuals with dietary restrictions or food allergies to always check the ingredient list of pre-packaged popcorn to ensure it is safe for consumption. While a private US firm has confirmed that commonly used spices in the US are gluten-free, it is still crucial for individuals to be aware of the possibility of gluten contamination at various stages of production. Nonetheless, when made with the simple ingredients of corn, oil, and occasionally butter or sugar, popcorn remains a safe and delicious snack option for many individuals.
#HeartLandMiami #HeartLandMiami #HeartLandMiami
submitted by heartlandmiami to u/heartlandmiami [link] [comments]

2023.05.20 07:17 MrWon_ Dear fellow new sourdough baker

Dear fellow new sourdough baker
Hello Reddit!
This is my first post ever so please be kind. I just wanted to share some thoughts from a newbie baker and hopefully encourage some other struggling fellow newbie bakers out there.
I was introduced to the world of sourdough a few months ago and began my journey of baking since then. As a first-time baker, in general, understanding how this whole process works was quite difficult to comprehend and my first few times were total disasters!
My first failed disc sourdough!
Here are a few important things I learned that I thought I should share:
  1. Let your sourdough starter mature! I got too impatient and tried baking it with less than a week old and it did not go well. I found that after a couple of weeks, the starter really started to get active.
  2. Let your sourdough proof! I had no idea how much it was proofing by just looking at the dough from covered bowl and resulted in many under-proofing. I found using a glass bowl really helped as I could literally see how much it rose over time from the side view.
  3. No special equipment is needed. I am sure having special equipment will help but this shouldn’t discourage you from baking as I improvised my way through with common household equipment. (For proofing basket, just any old bowl with kitchen towel covered with lots of flour).
Overall, I found it helpful to change one factor at a time to find where I might be going wrong with baking and it’s challenging but so satisfying once you overcome the hurdles you face!
Anyways, here is one of my latest creations that I am pretty proud of but still have a long way to go! :)
Just finished baking on dutch oven!
Loving the blisters!
For those who are interested in recipe, I have largely followed The Bread Code's recipe with number of tweaks through experiments and few other recipes.
I use mixture of high grade and wholemeal flour with 65% hydration, 20% stiff starter and 2% salt.
In my environment of 20-22C, I tend to ferment somewhere between 6-8 hours from the point when all ingredients have been mixed until it have raised around 75% (with couple of stretch and folds in between).
From there depending when I want to bake, I would shape the dough and either counter ferment for little while or straight to fridge if I want to bake later in the day (or the next).
Thanks for all your time reading through my long mumble and hope this post can help fellow newbie bakers out there as I have from many others out there.
submitted by MrWon_ to Sourdough [link] [comments]

2023.05.20 04:46 flowersbyfriends Happy FriDAZE! All new edibles, new flower, and a fresh batch of Dead Treats just dropped! Get yours today! Text us at (516)749-1973 to place your order! Peace & Love 🍃🔥💨

Happy FriDAZE! All new edibles, new flower, and a fresh batch of Dead Treats just dropped! Get yours today! Text us at (516)749-1973 to place your order! Peace & Love 🍃🔥💨 submitted by flowersbyfriends to flowersbyfriends [link] [comments]