New Mum’s Food Adventures

I have bought Caputo gluten free flour online and awaiting its arrival. I want to make bread and wraps first. So far I have two wrap recipes. They’re not perfect but they’re decent but I know I can achieve something better.

My most recent discovery however has been to use hot to boiling hot water when making gluten free pasta or noodles instead of cold. The end result is much nicer and actually less fragile. Most importantly the texture overall is better. Especially when making lasagna. It doesn’t have that dryness in the centre that sometimes happens with gluten free pasta which often leads to overcooking. Instead of you use boiling water when making the dough it turns out more like regular pasta. So I want to see if this would also work when making wraps. It just might work. Or it will be awful. One way to find out.

I’m also going to revise and retry various pastry recipes with different flours. And I will retry Choux pastry with gluten free flour. My issue has been that it deflates or collapses. But the right flavour is there and they’re still eaten and loved. Just needs some tweaking.

So more posts are coming! Including more pizza dough recipes.