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What else can I help you with?
What kinds of food are in Mexico like sopapia?
You mean fried quickbreads? Some examples include tacos, flautas, enchiladas and sopes.
What kind of bread can you have if you are allergic to wheat yeast milk and eggs?
If you are allergic to wheat, yeast, milk, and eggs, you can have vegan bread that is not leavened with yeast and is made with a wheat substitute like rice flour, potato flour, or sorghum flour. Many quickbreads, such as banana bread, are not leavened with yeast and have been adapted to be vegan and gluten-free.
Can a super intellegent and smart 7 year old girl make dumplings and how?
Of course! Dumplings are super easy and use the same ingredients and techniques as quickbreads (bready/muffiny foods that use baking powder). A basic recipe would be 1 cup flour, 2 tsp baking powder, and about 1/4 tsp salt. Mix that, and pour 1/2 cup or milk or water over. As with any quickbread, they are best if you add the liquid all at once and then stir just to moisten the flour. Don't try to get all the lumps out or stir the heck out of it. To cook them you need a pot of soup, stew, or broth on the stove that is boiling gently. Drop spoonfulls of the batter on the top, whatever size you like, but remember they will expand a lot. Put a lid on the pot and cook for about 10 mins without peeking. Make sure your stew is brothy enough that it won't burn on the bottom or dry out (the dumplings will absorb a bit of your liquid). Make sure not to have the heat too high either. Please make sure a grown up is around because boiling pots can cause serious injuries. A super smart 7 year old would do well to start out learning how to make perfect quickbreads because once you know how to make the batter properly, you'll be able to make excelling muffins, dumplings, pancakes, waffles, banana bread, etc! It's one of the first things kids are often taught in cooking classes for a reason. (once you can make a nice plain dumpling try putting in a little chopped fresh herbs or dried herbs (thyme or parsely are very nice), a bit of shredded cheese, etc).
What is the purpose of letting dough to rise?
Bread that uses yeast to rise (not "quickbreads") will only rise at a temperature that supports the life and growth of the yeast. This is about the temperature of a very warm room. When bread reaches oven temperature the yeast is killed, so the main rising of the bread is done before baking. Any further rising in the oven happens before the bread gets heated through, or from the expansion of the bubbles that were already in the bread.
What type of flour contains no gluten?
Yes. If you are using for baking cookies, muffins, cakes, quickbreads (like banana) and such, you can use Bob's Red Mill Gluten Free All Purpose Flour*. Substitute into the recipe cup for cup. You'll also need to add about 1 teaspoon for xanthan gum for every cup of flour. You can't do this with a traditional kneaded bread recipe. The gluten in wheat flour is what makes the dough 'stretchy'. You can make bread with gluten free flour, but you need a completely different recipe. And the final 'dough' will be more of a batter. I think you also won't be able to sub cup for cup with any pasta you are trying to run through a sheeter, because, again, you need the strength of the gluten to hold the dough together. But something like gnocchi or speztle might work. *I am not affiliated with Bob's in anyway, I've just used it and know that it works great and is MUCH easier than mixing a bunch of sorghum/tapioca/fava/rice etc flours together yourself.
