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Fifi
Joined: 01 Feb 2008
Posts: 288
Location: Wauconda, IL
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 Posted: Mon Jun 09, 2008 11:43 am Post subject: Raw cookie dough |
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| I love raw cookie dough more than I like the finished cookies. I saw an ad for a Hagen dasz Ice cream that looked like it was all chocolate chip cookie dough. So I got to thinking that I had a package of GF chocolate chip cookie mix at home and since it was too hot to bake and I really didn't want them baked I decided to eat some of it raw. I don't know if anyone has ever tried to do this before, but I was kind of disappointed. I know there are different flours in there, but something tasted kind of metally. Then after a while I got the big "D" I know it wasn't cc or anything like that. I just wondered if the raw eggs had anything to do with it??? The experience ruined raw cookies for me. I was going to try raw brownies next, now I'm not so sure! |
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cruelshoes
Joined: 23 Sep 2005
Posts: 3559
Location: Washington State
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| Posted: Mon Jun 09, 2008 12:09 pm Post subject: |
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Did the cookie dough have bean flour in it? That will give you a metallic taste for sure. Raw bean flours taste just nasty, and have GI effects too.
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-Colleen
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Fifi
Joined: 01 Feb 2008
Posts: 288
Location: Wauconda, IL
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| Posted: Mon Jun 09, 2008 12:11 pm Post subject: |
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| That was probably it. I will check. It was Bobs Red mill. |
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Fifi
Joined: 01 Feb 2008
Posts: 288
Location: Wauconda, IL
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| Posted: Mon Jun 09, 2008 12:14 pm Post subject: |
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| I just looked online ther is fava bean flour and garbanzo bean flour. Next time may I will try a scratch recipe. Thanks for the info! |
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cruelshoes
Joined: 23 Sep 2005
Posts: 3559
Location: Washington State
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| Posted: Mon Jun 09, 2008 12:14 pm Post subject: |
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Yup. It was the bean flour.
http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=564
| Quote: | | Ingredients: brown sugar, evaporated cane juice, garbanzo bean flour, potato starch, semi-sweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin, vanilla), tapioca starch, whole grain white sorghum flour, fructose, fava bean flour, xanthan gum, baking soda, sea salt, natural vanilla powder. |
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-Colleen
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aklap
Joined: 02 Oct 2004
Posts: 10973
Location: WI, USA
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| Posted: Mon Jun 09, 2008 12:29 pm Post subject: |
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Not only is raw bean flour nasty to taste, I think I remember reading that it's not good to eat raw bean flour. I think it's a toxicity thing. Once it's cooked it fine, but raw is a no-no.
This needs to be verified - treat this as a warning - but don't take my word here as gospel right now.
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“We cannot all do great things, but we can do small things with great love.” Mother Teresa
Last edited by aklap on Mon Jun 09, 2008 12:32 pm; edited 3 times in total |
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Fifi
Joined: 01 Feb 2008
Posts: 288
Location: Wauconda, IL
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| Posted: Mon Jun 09, 2008 12:30 pm Post subject: |
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| I guess I found out the hard way, (or should I say the runny way) |
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cruelshoes
Joined: 23 Sep 2005
Posts: 3559
Location: Washington State
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| Posted: Mon Jun 09, 2008 12:57 pm Post subject: |
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| aklap wrote: | Not only is raw bean flour nasty to taste, I think I remember reading that it's not good to eat raw bean flour. I think it's a toxicity thing. Once it's cooked it fine, but raw is a no-no.
This needs to be verified - treat this as a warning - but don't take my word here as gospel right now. |
Here's what the mighty and powerful WIKI says:
http://en.wikipedia.org/wiki/Bean
| Quote: | | Some kinds of raw beans and especially red and kidney beans, contain a harmful toxin (the lectin Phytohaemagglutinin) that must be destroyed by cooking. A recommended method is to boil the beans for at least ten minutes; undercooked beans may be more toxic than raw beans.[1] Cooking beans in a slow cooker, because of the lower temperatures often used, may not destroy toxins even though the beans do not smell or taste 'bad'[2] (though this should not be a problem if the food reaches boiling and stays there for some time). |
http://en.wikipedia.org/wiki/Phytohaemagglutinin
| Quote: | | Phytohaemagglutinin (PHA, or phytohemagglutinin) is a lectin found in plants, especially beans. PHA actually consists of two closely related proteins, called Leucoagglutinin (PHA-L) and PHA-E. The letters E and L point to the fact that these proteins agglutinate Erythrocytes and Leukocytes, respectively. It is found in the highest concentrations in uncooked red kidney beans and white kidney beans (also known as cannellini),[1] and it is also found in lower quantities in many other types of green beans and other common beans (Phaseolus vulgaris), as well as broad beans (Vicia faba) such as fava beans.[2] It has a number of physiological effects and is used in medical research. In high doses it is a toxin. |
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Fifi
Joined: 01 Feb 2008
Posts: 288
Location: Wauconda, IL
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| Posted: Mon Jun 09, 2008 1:02 pm Post subject: |
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| How toxic is it???? Should I call my doctor or will it pass??? I really don't need any other mysterious things happening to me. I hope they can't cause seizures? holy crap! |
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Fifi
Joined: 01 Feb 2008
Posts: 288
Location: Wauconda, IL
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| Posted: Mon Jun 09, 2008 1:03 pm Post subject: |
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| I may never eat again! |
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cruelshoes
Joined: 23 Sep 2005
Posts: 3559
Location: Washington State
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| Posted: Mon Jun 09, 2008 1:13 pm Post subject: |
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The amount you ate given that it tastes gross is probably very little. I think we've all had a taste of raw bean flour once or twice and we're OK. When it gets in higher doses it could cause problems, but you should be fine. Not to worry.
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-Colleen
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1489
Location: Maine
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| Posted: Mon Jun 09, 2008 5:41 pm Post subject: |
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Fifi- Just a quick "add-on" here. If you ever do decide to try raw cookie dough again with other flours, you should never use raw egg. You could end up with a nasty case of salmonella.
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jeant
Joined: 06 Apr 2008
Posts: 290
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| Posted: Mon Jun 09, 2008 5:56 pm Post subject: |
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| Most stores carry pasteurized eggs, either in the shell (by the dozen) or in cartons (like Egg Beaters). |
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Kerri
Joined: 06 May 2008
Posts: 8
Location: Sydney Australia
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| Posted: Tue Jun 10, 2008 6:56 am Post subject: |
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I have a great recipie with no egg in it, I just haven't tried it with gluten free flour as yet.. thr oly thing isI'm not sure wat the cookies taste like.. it never seems to make it past douh stage at my house.
On another note I broube some aunt kath's gluten free cookie dough and Dean't won't let me eat it raw, I have to cook it for him.. thought i did sneak a taste and it was good. it does not contain any bean flour either.
Just a Q, is it normal for gluten free baking to taste like cocnut orit it just me? |
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1489
Location: Maine
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| Posted: Tue Jun 10, 2008 7:11 am Post subject: |
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I've never noticed a coconut flavor in GF baking. Any chance whatever mix or flour blend you're using has coconut flour in it?
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