BAKING SWEETLY

Starting any new pantry can seem like learning a foreign language, whether your pantry is Asian, Middle Eastern or gluten-free.  

Besan, xanthan, quinoa, sorghum, teff, buckwheat, amaranth, guar, psyllium, chia and flax might seem like Double Dutch but these are all readily available staples for a gluten-free pantry. In combination with the more familiar flours made from corn, rice, potato, coconut, tapioca and arrowroot (these last two are the same thing) they make perfect alternatives to wheat flour.

I like to keep things simple, that is, to keep to keep as few alternatives to wheat flour as possible without losing any quality in my baking.   

Fine white rice flour, corn flour, besan (chickpea) flour, tapioca or arrowroot (interchangeable), potato starch and polenta as well as ground nuts and chestnut flour make up my gluten-free pantry staples. These, in the correct combinations, replace wheat flour and allow me to bake to my heart’s content, producing gluten-free cakes, tarts, biscuits, slices etc. with no trouble at all.

Most of The Coeliac’s Revenge recipes stipulate the different quantities of flours/ground nuts but we have thrown in a couple asking simply for ‘gluten-free flour’ (see our Double Choc Block blog, for example). This, as well as gluten-free baking powder, can be purchased from any supermarket or health food shop but I prefer to mix up my own. 

Revenge Gluten-free Plain Flour Mix          

450      gm fine white rice flour                    
150      gm fine brown rice flour                  
160      gm tapioca flour                             
260      gm potato starch (not flour)                                                                                       

Revenge Gluten-free Baking Powder

4      tablespoons cream of tartar
2      tablespoons bi-carb soda
2      tablespoons cornflour
Use 2 teaspoons to 150gm of plain gluten-free flour.

Revenge Gluten-free Almond Plain Flour Mix

280     gm almond meal
210     gm besan flour
280     gm fine white rice flour
175     gm corn flour
          Store in the fridge

I don’t actually have any food intolerances and so can happily cook with and consume gluten and, as they can’t detect the difference, my family and friends always have to ask, Is this a Coeliac’s Revenge? The best revenge indeed.

Rosie

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