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Gluten free, vegan cooking
Uses for GF flours which I don't really like? 
23rd-Dec-2010 08:31 pm
Beech leaves
When I first turned GF, I bought a Doves Farm mixed white GF flour and then discovered that I don't hugely like it. I think it's the rice flour in there, it gives it an odd powdery taste and texture. Since then I've worked out a blend of flours which I like (2 parts buckwheat, 1 part gram, on the whole), but I still have this stuff to use up. Any suggestions for ways I can use it where the odd flavour/texture won't show up? So far I've come up with white sauces and florentines (fabulous recipe, though skip the spices and use rice paper and dark chocolate). Any others?
Comments 
27th-Dec-2010 07:46 pm (UTC)
Do you use xanthan gum with your flour? I found the same thing when I first used Dove Farm flour, it gave everything a powdery, chalky texture, but since I started using xanthan gum as well, the texture of my cakes & biscuits has been fine. I've made tons of things and nobody has even noticed that they're gluten free.
27th-Dec-2010 11:33 pm (UTC)
Ooh, useful tip. I do have xanthan gum sitting around, so I'll try that. It never even occurred to me that the stuff could be redeemed.
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