Gluten and wheat free baking

Stoney_G

Hey Guys

I'm wheat free (and dairy, sugar, soy, caffeine and meat due to a condition), and I have been foraging recently.

Basically I wanted to make a crumble that I can eat rather than making them and watching everyone else eat!!

I was going to make an apple and rhubarb crumble (probably, although I also have pears, greengages and damsons).

Do you know if rice flour would work instead of regular plain flour - i.e make a decent topping?

I have natural sweetner to use instead of sugar and dairy free butter but didn't want to waste a load of stuff!!

I'm thinking I might just have to give it a go but any thoughts would be appreciated

Thanks

shykins

cant comment on rice flour but how about using almond flour (ground almonds) mixed with butter and sweetener

Stoney_G

Ooh, that sounds nice I only have rice flour (and chickpea flour I just remembered!) in the house...

Might just do it and hope for the best!!

tessasmum

I usually use Doves Farm plain wheat/gluten free flour for a crumble, but I have used the rice flour too and it was fine. I sometimes put some oats in with it as well, and that makes a lovely topping. I do use Vitalite (dairy free margerine) and sugar, so I don't know what it would turn out like with an alternative sweetener, but I'd give it a go...

craftlady

I use doves farm, always work really well. I find rice flour a bit grainy! Can you use granulated fruit sugar? Or maybe honey?

alm721

another vote for doves farm here, never tried rice flour.

Rosabella

My little girl is wheat free and loves crumble top made with just oats - probably very different to standard crumble topping but it is very tasty and has great texture. Just mix oats, butter and sugar (or their replacements) and top as usual.

pink_numbers

the flour, whether it's rice or dove's farm or anything else isn't really the problem. It's the sugar free that causes problems with crumble (ask me how I know!) It's the sugar that makes the crumble nice and crisp/crunchy, and without it, it's all a bit of floury fluff.

I do think Rosabella's idea of adding oats might be nice, I'm going to try that next time.

rach

I'd just use oats too

Stoney_G

Thanks everyone - that's great advice - think I'll pick up some white Doves flour today and I have loads of oats!!!

pink_numbers wrote: »

the flour, whether it's rice or dove's farm or anything else isn't really the problem. It's the sugar free that causes problems with crumble (ask me how I know!) It's the sugar that makes the crumble nice and crisp/crunchy, and without it, it's all a bit of floury fluff.

Yeah, this was bothering me a bit as well - I have endometriosis and the diet is more to help with the pain (although I am wheat intolerant). Although sugar bothers my insides at certain times of the month, as a treat it should be fine, so maybe I'll just not go overboard with it!!!

Ooh, I'm excited now :j