Thursday, 8 September 2011

Gluten free beef and ale pie.

Just made gluten free shortcrust pastry in a gluten free beef n ale pie. It was so scrummy. So I think I have cracked this gluten free cooking. I just need to make gluten free croissants to have crossed off my list of things I said I wanted to be able to make. Although I must admit I am already thinking of another list ha ha. 

For the pastry I tried two types. The orgran pizza and pastry mix for the bottom and doves White flour following the pastry recipe on the top for the top. They made different pastry. The orgran was very short and crumbly so rolling out was fun. In fact I added more water to
Make it more pliable. It made really great textured pasty. But don't taste it raw it is disgusting. Think was the pea flour. But cooked it tasted good. The other texturally wasn't as short. In fact it was a very wet pastry that needed a lot of resting and chilling. But taste wise it was so buttery and yummy. So I would recommend either as they both tasted nice and like pastry. I would say that the orgran prob had the egde on texture and the dove on flavour. But so glad to have found it as easy as I did.

Croissants next - I think I am ready!!!

Tuesday, 6 September 2011

Best gluten free biscuits

Well so far we have been trailing a lot of different gluten free biscuits.
Gotta say so far these are the little p's favourites.
Glutafin digestives. We were dismayed at some of the yukky ones we had tried. But these actually taste like a digestive.
Enjoy gluten free chocolate covered wafer fingers - basically kit kats!!
Free to enjoy Jaffa cakes. Took a bit of getting use too as choc quite bitter but once u realise u need to bit bigger to get more than just choc all is good.
Kent and Fraser lemon cookies. These are lemon tastic
Love more Jammy wheels. These are actually better than gluten containing jammy dodgers as a higher jam to biscuit ratio.

Will add more tasty treats when I think of them.

Cheese scones

Wanted to try out making some cheese scones we used the recipe we did for the cherry ones. Just omitted the sugar and cherries and added 100g of grated cheese. I used about 80g cheddar and 20g red leicester.

They look an

d taste scrummy

Friday, 2 September 2011

Gluten free pumpkin cake and pizza bases.

Right we tried some new recipes
In the last few days. Firstly we made gluten free pumpkin cake. It was DELICIOUS. I have made a gluten version before and this was just as yummy. We made a maple and cream cheese frosting and it was so moist and tasty.

We also decided to attempt pizza bases. I have made my own for years so were looking forward to it. I decided to try out my breadmaker on this. So chucked in a recipe from the net and off we went. Until half a hour later I looked in and the dough was stodgy. So I added a bit of water n let it do it's thing. When it was finished I realised that doh. I forgot the egg. No wonder was stodgy. Anyway when it came to rolling out it was really wet and I couldn't roll it. I had to place a layer of cling film n flatten. Anyway I cooked for a few mins. Then added toppings and cooked til done (the recipe said about the pre
Cooking). Now taste wise was lovely. In fact may be te best tasting dough I have ever made!! I wonder whether I added too much water.
Anyway I have also decided to try out the same recipe but with the phil vickary flour blend he suggests for bread. That made up a little stodgy too. So had to add water. Have that in my fridge right now so will see how it rolls out tomorrow.