Part 1 of pastry week
I thought it would be a good idea to do some blocks of videos that tackle certain categories of vegan and gluten-free food. It could be things such as sauces, cheese, cake and soon a Christmas bake week
One of the questions I get asked so often is about making good gluten-free pastry. For me it is about starting with a good base, as in the flour.
This week is pastry week, so I thought I would start with a recipe for making a batch of your own gluten-free flour.
What I learnt a long time ago, was all gluten-free are not equal. Some have larger quantities of rice flour which is not always as finely ground as needed. We have all had that baked good that left a gritty texture on your palate and was also so crumbly, that the mere sight of your hand just made it collapse on the plate.
A few years ago I decided I wanted to try and make my own gluten-free flour. What a minefield that was in the beginning. Most recipes you will see online or in books use roughly the same gluten-free flours. These are usually brown rice flour, white rice flour, tapioca starch, potato flour, potato starch and xanthum gum. Different cooks use then in varying quantities. There is no right or wrong as such, as long as you are happy with the result. They can be substituted, but that is a whole new blog
I didn’t just want to make good gluten-free flour, I wanted it to be just a good flour
Ingredient for 500g
- 150 g of Fine brown rice flour
- 100 g of Fine white rice flour
- 50 g of Sweet rice flour
- 25 g of Potato flour
- 75 g of Potato starch
- 75 g of Tapioca starch
- 15 g of Xanthum gum
- 10 g of Pectin powder
You can leave the sweet rice flour and use all white rice flour if you wish. It will still be good and make nice pasty.
I have really put myself out there and way more out of my comfort zone than I would like. Being severely disabled, my love of cooking didn’t disappear when my body stopped working. I need more help, but that’s ok.
I am going LIVE on Sunday evening if anyone wants to join me from my Facebook of the same name, at 5.45p.m. My first live one
Any questions you have regarding gluten-free free baking or even vegan cooking, then shout out. I will do my best to answer.