Gluten / Wheat free flour

MonkeyGirl

Does anyone use this stuff? If so do you have any tips on how to use it I'm tearing my hair out with it. I roll it out like it says but it just breaks I end up using twice as much as I would of normal flour so it really isnt cost effective. So I'm seriously considering going back to normal flour and which makes my health go down hill .

Any help is much appreciated.

Thank you

MonkeyGirl

wigginsmum

I've tried (and failed) to make anything edible from GF flour. Allegedly xanthan gum can help replace the stretchy effect of gluten, but I'm afraid I've given up on the stuff and do without baked goods.

Jules

SallyinWales

Are you ok with low gluten flour? If so half spelt half GF works a lot better. Its not totally gluten free but its low enough not to set me off anyway. Sometimes I do half rye half GF in teh breadmaker which also works ok for me. GF is also better in cake and biscuits than it is is bread or pastry, you can use an extra egg or a bit more fat to help counter the crumbliness. One other tip is to make potato cakes using left over mashed potato, an egg and GF flour, you roll that out and bake on a bakestone or griddle, and the moistness ofthe potato counters the crumbliness of the GF flour very well. These keep for a few days and can be toasted and buttered so you can still get a 'toast fix'!
For batter, try buckwheat flour (again, double check if its ok for your particular dietary needs), its great in pancakes, toad in the hole or yorkshire pud.

squeaky

We have some other short threads on gluten that might be of help here:-

Gluten free old style
http://forums.moneysavingexpert.com/showthread.html?t=122529

Gluten free bread
http://forums.moneysavingexpert.com/showthread.html?t=85983


I hope they help

shykins

how about mixing half gluten flour with almond flour (ground almonds).. you may get a better texture

[Deleted User]

Don't give up - keep trying! :j

Try 100g rice flour to 50g fat ( I use margarine). I also add 1/2 teaspoon of xanthum gum. Mix it in the food processor with approx 2 tablespoons of water. Put in Fridge for at least 3O minutes and then roll out.

GF pastry actually improves with handling. The opposite of normal pastry. I roll it out, it breaks, I knead it and roll it out again. Then patch it together! Everybody has this problem! You are not alone!

GF pastry is something that you have to persevere with . I've just made 2 quiches and the pastry was patchworked together but they tasted great. I slice them up and put them in the freezer. Great for a snack.

There are also pastry recipes with potato in and eggs. I'm afraid it is a case of experimenting and finding one that you can make work!

You might need to change your store cupboard too. I've got in mine Doves Farm GF plain flour, Doves Farm bread flour, Buckwheat flour, soya flour, potato flour and fine cornmeal ( the yellow stuff) and lots of rice flour and a jar of xanthum gum.

Try the following from the library. (If they haven't got them in stock you can normally get your library to order them from the British library for a cost of ~£1 or so a book. Or they might consider buying them.)

Healthy Gluten Free Eating in association with Coeliac UK Darina Allen and Rosemary Kearney

The Gluten Wheat and dairy Free Cookbook Antoinette Savill

Gluten Free bread and cakes from your breadmaker.


I often make batches of cakes and freeze them so I've always got a treat to get out of the freezer. It also cheers you up after swearing at the pastry! :mad:

Also try
http://www.peter-thomson.co.uk/glutenfree/brown_buckwheat_scones.html Sorry link for scones, but it will get you to the site.

Good luck and keep trying

MonkeyGirl

Thank you everyone I will attempt it again when I have more energy.

[Deleted User]

Good Luck Monkey Girl

Keep in touch and tell us how the pastry making goes.