wheat free help

[Earthbabe]

Gluten free pastry

I found this recipe while sifting through some old mags. While it is a mince pie recipe I'm putting it here because it gives a gluten free pastry which is light and short like regular pastry and doesn't go hard and chewy after it has been rolled out a couple of times. It is from the December 2004 Good Food magazine.

BALLYMALOE MINCE PIES

Ready in about 2 hours, makes 20-24

85g/3oz rice flour
85g/3oz fine cornmeal (polenta)
85g/3oz potato flour
1 heaped tsp xanthan gum
Pinch salt
140g/5oz butter
50g/2 oz caster sugar
1 egg, mixed with 2tbsp cold water
450g/1lb gluten free mincemeat (or other sweet filling)
Egg yolk to glaze
Gluten free icing sugar

1 Sift the rice flour, fine cornmeal, potato flour, xanthan gum and salt into a bowl and mix well. Cut the butter into cubes then gently rub into the flour mixture. Stir in the sugar. Make a well in the centre then add 2 tbsp of the egg mix. Bring the dough together with a fork. Collect the pastry into a ball with your hands adding a few extra drops of egg in you need to.

2 On a very lightly rice-floured board, gently knead the dough for a few minutes to form a silky-smooth ball. Flatten slightly, wrap in cling film and chill for one hour.

3 Heat oven to 180C/Fan 160C/Gas 4. Roll out the dough to the thickness of a 2p coin. Stamp into rounds using a 7cm cutter and use to line shallow bun tins. Place a good teaspoon of the mincemeat into east pastry case and dampen the edges with water (or water and egg mix above), then place another round of pastry on top or cut out stars for the tops. Use any scraps of pastry to make leaves and holly berries for the pie tops and brush with any remaining egg and water mix or the egg yolk.

Bake in the oven for about 20-25 mins. Allow to cool slightly then lightly dust with icing sugar or caster sugar.

Per mince pie - 180 kcal, protein 2g, carbohydrate 28g, fat 7g, saturated fat 4g, fibre 1g, added sugar 14g, salt 0.22g

[scarey55]

I have a friend who has a wheat intollerance and uses Kamut flour in place of ordinary wheat flour. Everything she bakes tastes good but I'm afraid I don't know any more more than that.

[di]

A really good CHOCOLATE CAKE;
2 cups(250g)rice flour
2/3 cup water o milk
2 cups(400g)sugar
1 cup oil
1/2 tsp salt
2 cups(350g)plain choc
6 eggs
1 tsp vanilla

Bring water(or milk)oil & sugar to the boil over a medium heat. Remove from heat & add choc chips,stir until choc dissolves.
Stir in the flour.working quickly,stir in the eggs& remaining ingredients.
Line your cake tin with tinfoil.Pour in batter.
Bake in 180 oven.
(buns for 10 mins,8" cake tins(x2) for 16 mins,9" brownie pan for 15 mins)

Has a gooey/torte/melt in the mouth texture.....I used to make it when DD had to avoid dairy...& still do!!!

BTW...if your friend does go for allergy testing,she'll need to have been eating wheat in the days leading up to the test or she'll get a negative result regardless.(I think!!!)

[LostGoddess]

Hello, first post from a newbie here, but this is a subject close to me heart as I have a gluten intolerance so can't eat wheat or other grains either.
I hope your friend gets to grips with her wheat allergy and relationship breakup - the latter could certainly have contributed to the former!

In all my gluten-free experiments, the one 'comfort food' that is always successful with gluten free flour is pancakes! If your friend is in need of cheering up, I can think of nothing more comforting than cooking up a batch of pancakes that taste just like they should even with GF plain flour.

Also, the best bread flour I have found so far is Roleys Teff Flour Bread Mix. It rises just like a regular loaf in a breadmaker, and tastes pretty close to a good brown bread loaf.

HTH

Andrea