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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?
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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