New Mum’s Food Adventures

I intended for this to be a focaccia but half way through adding the dough I decided to use remaining filling from another meal. I had cream cheese, salt and garlic mixed with spinach that needed to be used. I followed a recipe on YouTube by The Gluten Free Blogger. This video specifically https://youtu.be/oxsiEif_ew8

I losely followed the video only I forgot the psyllium husk I intended to add and I regret not adding it. It turned out lovely. But it is a new flour I am working with and the next day it was terribly dry but still good. I have followed this recipe with other gluten free flour blends and it has had varied results from perfect to too wet but never too dry. But this isn’t the recipes fault. It’s to do with some of the ingredients in my newest flour YesYouCan plain flour gluten free. Specifically the corn flour. It appears to have corn flour and corn starch. Corn flour can be notoriously dry. But I have no microwave to reheat and the oven takes a long time in comparison. But it lead me to learning more about gluten free ingredients.

After following this recipe again I had much better results but what made the biggest impact was when following other recipes and adding xanthum gum, I found out it’s better to use an immersion blender to blender the xanthum gum in liquid first. It eliminated the lumps I have been having troubles with. I switched to whole psyllium husks and that stopped those lumps and better gelling as well as it working better with xanthum gum. Focaccia has been a strange mixture of great success or horrendous failures. I have had much better results with the YesYouCan GF flour. It doesn’t give the strange hard outer crust other brands have. Seems to bake fine at 150C or even 200C in a fan force oven. I have been adding Greek yoghurt to flatbreads which helps the moisture, structure and soft fluffy texture. but stuffing it was difficult. The mixture is thick sticky and has a high hydration. I did my best and it was definitely worth it in the end. I would like to experiment with it some more as time passes. Other fillings such as cheese or anything pizza related.