It is Friday again and after a rather bug infested half-term I am not feeling much refreshed.
However, you will be pleased to hear that I found my ‘mojo’ again and after some kitchen experiments this week I perfected gluten free choux pastry using my now almost perfect rice-free flour blend!
You’ll find the recipe for gluten free choux pastry in my ebook here.
So far I have created two blends, one for pastry, cakes and biscuits (with a lower protein content) and one for bread (with a higher protein content). The blends have been created, as you might expect, following a lot of research about the requirements of flour in various baked goods.
Having tweaked and tested, I now feel I am pretty much there with them so that they balance nutritional value with good baking results, affordability and availability. And of course, they do not contain any rice flour unlike all the commercial blends bar Bob’s Red Mill.
All but one of the flours I use in my blends are available on prescription for those who are diagnosed coeliac, whilst they are all available online at Healthy Supplies, the company that I have discovered (after a lot of research) offer the best prices, variety of products and shipping costs!
Along with creating several new recipes, I have also been in touch with the professor at Queen’s University in Belfast, Andy Meharg, who has researched arsenic in rice (and last year was involved in testing rice products on sale in the UK, finding that almost half of all the products contained levels of arsenic above the FSA’s proposed new limits, which scientists claim will still be too high). I am delighted to be able to tell you that he has agreed to write a foreword for the book!
I have also been overwhelmed by my request for help in developing the book. Over 300 people have filled out my survey asking for views on what is important in a recipe book which will all help me to compose something that I hope will be really useful. If you haven’t already filled that out and would like to then you can find it here. Thank you so very much to all of you who have filled it out. It really means a lot.
So, to finish for this week, here are some of the recipes that I have been working on!
…And for those of you who follow me on my social media channels, you will of course have seen that I have been working on my gluten-free and dairy-free puff pastry. It is crisp and tasty but not quite as puffy as the dairy-containing version. So, I will be trying to get that even more perfect in the coming weeks!
(Update – 2018. You can find the recipe for my gluten free puff pastry in my ebook here.)
If you don’t already follow me, you can find me on Instagram, Facebook, Twitter and Pinterest…as well as YouTube and GooglePlus (although I have been on them less recently!). If you want to catch the recipe book action as it happens then you will need to be following me there!!
Have a great weekend…and let me know what baking successes you have had this week in the comments box below!
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