Gluten Free

I promised I would post some gluten free recipes on my blog... so here I am, typing yet again! I'm going to talk about basics - nice bases which you can build on. Gluten free baking is difficult, as gluten is the substance which gives baked goods that lovely, sticking together mushy feel which is ever so more-ish. For the beginner occasionally it is baffling - I know it was for me! i.e. ; why is my bread crumbling like sand? Why can't I make a cake that doesn't take like dry cardboard? et cetera.

One that I use time and time again is a biscuit recipe - in one of the kitchens I worked in, a chef had a brilliantly simple shortbread recipe that tasted amazing - a 3:2:1 ratio of flour, butter and sugar - in the aforesaid ratio order. With some lemon zest it was divine - I like cooking with simple recipes, I think if you have basic ingredients and make sure they are incredibly fresh and of good quality, then deliciousness is feasible!
For gluten free however, the biscuits can turn out slightly too dry/crumbly if used with one type of flour, so I split the flour ratio. My secret is corn flour and rice flour for an amazingly crunchy, tasty cookie - corn flour is a very helpful ingredient if you want some crispness to your gluten free baking. So the recipe would still maintain the basic 3:2:1 ratio, except the 3 would be split in two.
Shortbread Recipe
1.5 cups of rice flour, 1.5 cups of corn flour
2 cups of butter
1 cup of sugar
Blend it all together to a firm consistency, and mold into oblong shape. You can add zest of any citrus fruit if you wish. Slice into 5mm thick slices and cook in oven for 10-15 minutes at 150 celcius until golden brown. Cool and serve - coffee is good with these! (This makes quite a lot, so I usually keep it to 2 cups of flour, 1 cup of butter and half a cup of sugar.)

Most cake and biscuit recipes will work with gluten free flour - my top three favourites are rice flour, corn flour and tritamyl. The quality of these products has improved greatly over the years, and now the difference is nearly unnoticeable, if you bake gluten free brownies over gluten brownies! Another very good product is xanthan gum - it mimics the effect gluten has on dough to an extent, I use it is recipes which I know will need it, like gingerbread.
Substitution, always, as well - potatoes are great, there's fantastic gluten free pasta out there, rice noodles... improvise! Try new grains (providing they are GF friendly) I love butterbeans also, they can be made in a kind of faux-mashed potato... With imagination, nearly everything is possible.

Dough recipes - here is a pizza base one.
Pizza Base
1.5 cups rice flour
1 cup tritamyl
2 eggs
3 tbsp olive oil
1/2 cup of milk (I use soy milk)
1 tbsp xantham gum
1 tbsp sea salt
1 tbsp dry yeast
Heat milk on stove until warm, dissolve the yeast in it. Add the oil and eggs, and then add to the dry ingredients. Mix until dough is smooth. Split dough in half, roll out on baking tray into two 10-inch rounds. Let them rise for 20 minutes. Put it in the oven 200 celcius, bake for 5 to ten minutes.

Unfortunately I have run out of time and near to go and partake in real life activities, but I will post more recipes if there is any interest later!

Oh, and totally OT, but I remembered a horrible nightmare about River Island that I had about a month ago. I can't shop in there any more after it... It was some kind of seasonal shopping time, and I went in there, and without even looking at the stock I bought a 400e store card, apparently so I wouldn't need to keep worrying about how much I was totting up price wise, as I could just pick items off the shelves and the store card would beep when I reached my limit.
Anyway, I turned around and the shop literally had about 20 of the ugliest dresses in the world there, and nothing else. So I demanded a refund, and after about 10 minutes of complaining I received a lovely looking hot chocolate from the girl behind the counter, and took a a sip - but oh no! The hot chocolate WAS my refund (apparently it was blended with the most expensive cream in the world and 24kt gold flakes) and I'd just drank 100e of it.
In the end I got some money back, and them promptly woke up panicking, thinking I'd just drank all my savings in the form of a hot chocolate. (My dreams are incredibly vivid) So today, when I got an email from River Island themselves announcing their seasonal sale was all, it all came flooding back. The fear!


  1. i don't know if I've toll you this...but i think i love you....every thing you so is so beautiful...

  2. JINX ; Thank you! I read your blog too by the way, it's great.

  3. i never thought of using corn flour in baking, this was interesting.

    oh what a terrible dream.

  4. This is kinda awesome to have such a beautiful sui generis blogger to read & that she is also Gluten intolerant.. (I am too.. gloomily. Miss the Kougelhopfs)

    Btw, I invite you to follow me on my blog:
    I started it 3 days ago so it's rather empty for now.. But I am working on it.
    I think it might interest you. :]