Monday, 5 November 2012

Gluten-free flour experiment

Wheat doesn't seem to do me much good, so I am cutting back on the amount I eat. Less toast, sandwiches and pasta are pretty easy to do, but cake and biscuits is another matter altogether. I discovered Doves organic gluten-free flour blend the other day, and decided to try it out. The way I see it, if you can hardly tell the difference, why bother with wheat in the first place? I am going to be a harsh critic though, as I don't see the point in eating a cake if it isn't delicious!

All that was left of the banana bread after one sitting.
So, first of all I made a batch of dairy-free and wheat-free pancakes, using my pancake recipe but with the new flour and a little extra soya milk. The girls told me they were better than the normal ones, although I thought they were a little more chewy than normal. The flour passed it's first test.

Next, I made my banana bread using the flour. Again, I added a little soya milk to soften the batter up, as the flour absorbs more moisture than normal flour. The cake cooked in the same amount of time as normal, and tasted exactly the same. The only difference was a slightly powdery texture on the crust, but I didn't mind that at all. Test 2 - pass.

I also made some yorkshire pudding batter using the flour, and made myself some wheat-free courgette fritters like my mum used to make for my lunch yesterday. Literally, slices of courgette about 1/2cm thick dipped in the batter and fried. They were exactly as I remembered them, so must have been just right. Test 3 - passed with distinction!

More tests to go, but at this rate I might just give up on wheat flour all together!


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