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Focaccia GF |
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Gluten Free FlourTips on Using Gluten Free FlourGluten free flour is hard to cook with due to the lack of its main binding agent. Gluten provides elasticity in pastry and therefore reduces crumbling in baked goods. This helps traps pockets of air which improves the texture. A substitute binding agent is needed to stop pastry falling apart. Depending on what is available to you locally – try substituting with Xanthum gum, Pre-gel starch or Guar gum. One other item which can help to increase elasticity is the use of glutinous rice flour which you may have available locally. It differs from ordinary rice flour in being much more sticky. Other things you could try are adding extra baking powder to cakes and when making pancakes, add an extra egg as well. Recipes with less flour in them obviously work better.Flour substitutionsCommercially available gluten free flours are available from many manufacturers depending on where you are in the world. In UK Dove's Farm produces several good products. If making up a mixture yourself try the following proportions:- Gluten-free self-raising flour 2 tablespoons potato flour plus white rice flour to make up to 1 cup 1/2 teaspoon bicarbonate soda and 1/2 teaspoon cream of tartar 1 teaspoon xanthan gum OR guar gum OR pre-gel starch
Gluten-free baking powder 1/4 cup bicarbonate soda (baking soda); 1/2 cup cream of tartar. Mix well and keep in an airtight container.Flour combinations Several combinations of flours work well together:
2 cups rice flour, 2/3 cup potato flour, 1/3 cup tapioca
flour. If available debittered soya flour has a milder flavour The starch in maize (corn in USA) is a white powder used in thickening (cornflour) to be distinguished from yellow maizeflour or cornmeal which is used as polenta flour in Italy and for cornmeal porridge in Caribbean. |
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Pizza
Pastry GF Pizza Base
Salt 10 g Throw the pastry on a greased sheet and add topping to taste. (tomato cheese oregano anchovy olives rosemary etc) Cook 20 min at 220° C.
Wholemeal Focaccia GF (Can also be made with white gluten free flour) Use wholemeal gluten free flour 250gr with 200gr water 40gr yeast(if allowed otherwise use substitute - see yeast free pages), 80gr oil
Mix all the
ingredients together knead and place on one side to ‘rest’ covering with a
cloth until it has doubled in size (Only if using yeast). Throw the pastry
on a greased sheet and score deeply with a knife at 1cm intervals. Brush
surface with a little oil and sprinkle with rosemary leaves. Cook in a
preheated oven for 10 minutes at 220° - lower temperature to 190° and cook a
further 30 minutes. Focaccia GF Use gluten free flour 250gr with 200gr water 40gr yeast(if allowed otherwise use substitute - see yeast free pages), 80gr oil Mix all the ingredients together knead and place on one side to ‘rest’ covering with a cloth until it has doubled in size (Only if using yeast). Throw the pastry on a greased sheet and score deeply with a knife at 1cm intervals. Brush surface with a little oil and sprinkle with rosemary leaves. Cook in a preheated oven for 10 minutes at 220° - lower temperature to 190° and cook a further 30 minutes.
Wholemeal Tomato Focaccia GF(Can also be made with white gluten free flour) Use wholemeal gluten free flour 250gr with 200gr water 40gr yeast (if allowed otherwise use substitute - see yeast free pages), 80gr oil. Handful of chopped sundried tomatoes.
Mix all the
ingredients together knead and place on one side to ‘rest’ covering with a
cloth until it has doubled in size (Only if using yeast). Throw the pastry
on a greased sheet and score deeply with a knife at 1cm intervals. Brush
surface with a little oil and sprinkle with oregano. Cook in a preheated
oven for 10 minutes at 220° - lower temperature to 190° and cook a further
30 minutes. Wholemeal Olive Focaccia GF Use wholemeal gluten free flour 250gr with 200gr water 40gr yeast(if allowed otherwise use substitute - see yeast free pages), 80gr oil. Handful of chopped olives. Mix all the ingredients together knead and place on one side to ‘rest’ covering with a cloth until it has doubled in size (Only if using yeast). Throw the pastry on a greased sheet and score deeply with a knife at 1cm intervals. Brush surface with a little oil and sprinkle with rosemary leaves. Cook in a preheated oven for 10 minutes at 220° - lower temperature to 190° and cook a further 30 minutes.
Use wholemeal gluten free flour 250gr with 200gr water 40gr yeast(if allowed otherwise use substitute - see yeast free pages), 80gr oil. Two Heaped tablespoons of honey. Two desert spoons of brown sugar (demerara)
Mix all the
ingredients together knead and place on one side to ‘rest’ covering with a
cloth until it has doubled in size (Only if using yeast). Throw the pastry
on a greased sheet and score deeply with a knife at 1cm intervals. Cook in a
preheated oven for 10 minutes at 220° - lower temperature to 190° and cook a
further 30 minutes.
Bread Italian GF (This recipe contains
yeast) |
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Recipes in this next group are from Rosemary's Gluten-Free Recipes |
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This recipe makes a 1kg loaf in a Breville Bread Maker. For those who are lactose intolerant, replace the milk powder and water with 400 ml of lactose free milk. It should also make a good white bread if you leave out all the grains, and should make nice bread rolls if you put it in muffin-tins and bake in the oven at 180c for about 20 mins. Ingredients:
Method: Mix dry ingredients together in bowl. Warm water and mix with wet ingredients. Mix wet and dry ingredients together thoroughly and place in pan of breadmaker. Bake on Yeast Free setting. Note: the amount of fluids may need to be adjusted depending on the amount of moisture in the flours and the humidity of the day. It keeps quite well and has much more taste than GF white bread. We have found that using margarine instead of oil results in a slightly softer loaf. We use a Breville BB270, and the instruction book is wrong for this setting. The total time displayed is 1.40, and this includes the 22 minute "keep warm" time, so the bread takes about 1 hour 20 minutes
This makes a 750g loaf in a Breville Bread Maker. Ingredients:
Method: Mix together all dry ingredients (except the fruit) in a bowl. Warm milk and add to wet ingredients. Stir wet ingredients into dry ingredients until thoroughly mixed. Place batter into pan of breadmaker. Bake on basic setting, small loaf. When the machine beeps, add the fruit (or add to the batter when mixing) This makes a rich slightly heavy fruit loaf. Note: the amount of fluids may need to be adjusted depending on the amount of moisture in the flours and the humidity of the day.
This recipe makes a 1kg multi-grain loaf in a Breville Bread Maker. It also makes a good white bread if you leave out all the grains, and makes nice bread rolls if you prove it in muffin-tins and bake in the oven at 180c for about 20 mins. Ingredients:
Method: Mix dry ingredients together in bowl. Warm milk and mix with wet ingredients. Mix wet and dry ingredients together thoroughly and place in pan of breadmaker. Bake on Basic setting. Note: the amount of fluids may need to be adjusted depending on the amount of moisture in the flours and the humidity of the day. This bread is quite heavy. It keeps quite well and has much more taste than GF white bread. We have found that using margarine instead of oil (we use Becel - non-dairy) results in a slightly softer loaf.
This pastry is excellent for sausage rolls and meat pies etc. If you stick to the recipe, it can be worked and rolled and handles well. It is important that the mashed potato be prepared several hours beforehand and left in the refrigerator (uncovered) preferably overnight. DO NOT ADD ANY WATER OR OTHER LIQUID TO THE MIXTURE. Ingredients:
Method: Using a mixer or food processor, mix all dry ingredients together well (except butter and potato) Cut the butter or margarine into small pieces and mix well into the flour until the mix resembles breadcrumbs. Add the mashed potato and mix until just combined. Briefly work the dough , shape into a ball, wrap in plastic wrap and refrigerate for approx. 45 minutes. Knead the dough by hand for approx. 2 minutes until it goes smooth. Refrigerate again (uncovered) for 1 hour. Remove from refrigerator and roll out on a cold, floured surface. Use as required.
Ingredients:
Method: Sift cornflour, soya flour and salt into a bowl. Rub in butter with your fingertips until it resembles fine breadcrumbs. Mix the dough with the water. Knead thoroughly on lightly cornfloured board. Wrap and keep overnight or at least two hours before using as directed. Note: This recipe comes from the Australian Coeliac Handbook. |
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