Gluten free flours

woolies glutenfree
Originally uploaded by traceytakesphotos.

I don't know if Tracy made these, or bought them, but they look absolutely scrumptious and just as good as glutenous ones.

That's one of the things I miss... stretchy doughy goodness of cakes and crispness of gluteny biscuits.

I found this online and emailed it to myself a while ago, I'm afraid I can't credit the source, but I just found it in my email and must remember to refer back to it as it sounds useful!

Top tips

• Replace the role of gluten with xanthan gum or guar gum powders. These products are available from some coeliac societies and some supermarkets.
• Try adding more baking powder to cakes.
• Add an additional egg to pancake batters.
  

Make your own flours

The following mixtures may be used to make adequate flour substitutes:

• Self-raising flour - two tablespoons potato flour, sufficient white rice flour to make it up to one cup, half a teaspoon of bicarbonate soda, half a teaspoon of cream of tartar, one teaspoon of xanthan gum (or guar gum).
• Plain flour - combinations include: two cups rice flour, two thirds cup potato flour and one third cup tapioca flour; equal portions of soya flour and cornstarch; equal portions of soya flour and potato flour; equal portions of soya flour and rice flour.
• Sweet pastry - 60g cornstarch, three quarters cup milk powder, one and a half cups coconut, 120g melted butter.
• Baking powder - one quarter cup bicarbonate soda and half cup cream of tartar.