Gluten Free for Christmas?

Horace

Morwenna the trick with gluten free flour is to use more baking powder and sometimes xanthan gum. Personally, I am not gluten free but have a friend who is and when I make cake I will just use gluten free flour instead of normal flour and add some gluten free baking powder (admittedly I put in a bit more than I would normally). I have tried adding xanthan gum but to be honest my cake turned out flatter than a Frisbee (xanthan gum was recommended to me).

I use Doves Farm Gluten Free Self Raising Flour

Maitane

Hi Morwenna,

Are you cooking for a Coeliac or someone with gluten intolerance? The reason I ask is what I cook for my mum is different to what I cook myself - I can use oats and spelt for mum but not for myself.

morwenna

Hi all


Thanks for the link - much appreciated. I am cooking for someone who is gluten intolerant. She can have oats and spelt I believe? I didn't realise there were differences between that and a coeliac diet.


Thanks for the tips about the baking powder, would you use double, or just a dab more? (Technical baking measurement there) I have the Dove's Farm gluten free one. I'll see if M&S has a GF pud I think, but will keep looking out for GF suet as she always loved jam roly poly as a child and it would be nice to surprise her with one - probably not Christmas day though!

cwtw

Hi Morwenna
This was the suet I had previously used, although if you're cooking for a coeliac, it'd be worth checking with the coeliac society as the labelling has changed since I bought it - I'll be checking with them so will let you know what they say. http://www.naturallygoodfood.co.uk/news/gluten_free_and_vegetarian_suet_in_stock

In terms of baking powder in my experience, if you're cooking with gluten free flour, I use double the amount of baking powder compared to "normal" flour, if you're cooking with gluten free self raising flour, I'd add a dab more than the recipe asks for. Also - I've found that cup cakes work better than big cakes!!

Hope this makes sense!

candlelight_2013

Thank you all so much regarding cakes. It seems I am not adding enough baking powder, so tomorrow I am going to be making chocolate cup cakes:)

With the victoria sandwich I made it was flat and heavy, although I used GF self raising, and I think just one teaspoon of BP.

I am not a lover of Christmas pudding so I won't worry about that, but I do like a mince pie.

Once again many thanks

Candlelightx

morwenna

candlelight_2013 wrote: »

Thank you all so much regarding cakes. It seems I am not adding enough baking powder, so tomorrow I am going to be making chocolate cup cakes:)

With the victoria sandwich I made it was flat and heavy, although I used GF self raising, and I think just one teaspoon of BP.

I am not a lover of Christmas pudding so I won't worry about that, but I do like a mince pie.

Once again many thanks

Candlelightx

I am also going to be experimenting with GF cakes - using more baking powder as well. I will look forward to seeing how you get on Candlelight.

theoretica

The gluten free flour is also more drying than wheat flour - due I think to the cornflour in it. You might also want to experiment with swapping out a bit of the sugar for golden syrup.

Gluten free chocolate brownie recipes tend to work well.

notanewuser

morwenna wrote: »

Hi all


Thanks for the link - much appreciated. I am cooking for someone who is gluten intolerant. She can have oats and spelt I believe? I didn't realise there were differences between that and a coeliac diet.


Thanks for the tips about the baking powder, would you use double, or just a dab more? (Technical baking measurement there) I have the Dove's Farm gluten free one. I'll see if M&S has a GF pud I think, but will keep looking out for GF suet as she always loved jam roly poly as a child and it would be nice to surprise her with one - probably not Christmas day though!

Normal oats contain gluten.

candlelight_2013

Thank you, yes Frugal Queen says to put a little more liquid when baking with GF flour

Candlelightx

notanewuser

You'll need a fair bit of liquid if using GF flour. I've just about mastered it!