Gluten and wheat free baking

Fantabulous

Phudge wrote: »

Fantabulous, since you are able to eat gluten but are intolerant to wheat (the same as me) I would really recommend spelt. Many people like us can eat spelt with no problems.

I make spelt bread in my Panni using the special rye blade and it's the BEST bread ever!! Really tasty and very nutritious too. I buy either Sharpham's Park spelt flour or Waitrose own wholemeal spelt - both make a good loaf. The top will not rise up in a 'dome' but is flat or slightly indented but this is normal and does not mean that the bread hasn't risen.

Thanks for that!

Have just been reading about using Spelt and will give it a go.

The bread from a breadmaker cannot be any worse than the gluten/wheat free stuff they sell in the supermarkets.

fedupandskint

Think I'll give a go too as I am wheat intolerant but can eat gluten. Can't stand the gluten free stuff ready made, what a waste of money!

Will use my Panny to have a go at the spelt bread to try! Thanks

Mrs_Toast

Would anyone have a recipe for a gluten free quiche? Not that it's getting hot I fancy making lighter things for dinner.

Many thanks in advance

Mrs Toastxx

meanmarie

Made some bread yesterday from Dove's Farm spelt and it turned out very well....DD3 cannot have wheat, rye, oats at present but found this bread very good....cost me €3.99 for kilo of spelt so am now looking for a cheaper source.

Marie

D&DD

Mrs_Toast wrote: »

Would anyone have a recipe for a gluten free quiche? Not that it's getting hot I fancy making lighter things for dinner.

Many thanks in advance

Mrs Toastxx

I did a few experiments on this thread and heres a pic of the pastry I made
http://forums.moneysavingexpert.com/showpost.html?p=6977451&postcount=688

The recipe is on the post it is a bit harder to get right than normal pastry but well worth the effort for something a bit different

Mrs_Toast

Thanks very much D&DD, I'm going to try it tomorrow so I'll let you know how it goes.:A

Fantabulous

I have discovered the secret to successful gluten free bread-making

Use a dough enhancer!! From Lakeland or ebay



It creates a 'proper' bread

soolin

Be careful, many of them have tapioca and are not therefore gluten free. Check the exact ingredients and ask specifically before you buy if the product is guaranteed gf.

anniemf2508

We recommend Phil Vickery's new book...its called the bible in our house. His recipe for scones and pizza bases are second to none and you can't really tell they are gluten free.

Kanichen

My friend is coeliac, they invited us round for dinner on Sunday so I made dessert. I made a roulade/swiss roll which contains no gluten.

150g caster sugar
6 eggs (seperated)

Whisk the egg whites until soft peaks, then add 50g of sugar. Whisk until stiff.

Whisk the egg yolks and remaining sugar until the whisk leaves a trail. at this point i either add 50g of cocoa powder or a tablespoon of vanilla esence depending on if i'm making chocolate or plain roulade.

In 3 parts add the eggs whites to the yolk mix - fold the egg whites in slowly -the key is to keep the air in.

Pour into swiss roll tin and bake at 180 C for 20 mins.

The difficult bit is getting the damn thing to roll! I tend to let it cool a little, then cut off all 4 sides and score an inch from the top and then roll it up. Once it has cooled completely I unroll and add my filling. (either chocolate buttercream or vanilla buttercream and jam.) Then roll it back up again.

This is my recipe for choclate yule log and always goes down well (I make chocolate buttercream and cover the whole of the outside in it - this hides if the swiss roll has cracked when being rolled) and it went down a treat on Sunday when I made a vanilla version with jam and buttercream.

My Food technology days tell me that you could use the egg method for making normal cakes but I haven't tried that yet - so you could get away without using flour at all