Category: Gluten Free
-
My first Gluten Free Croissants
Many things surprised me. I was not expecting to get anything even close to working out. I was too cautious with the proofing. It had a bit of a jiggle but I could have gone further. I was very worried about over proofing. I cut the mini one and a medium one even though they…
-
Gluten Free Lamington Experiment
I made Lamington fingers because I was worried the cake would be too fragile and I made the icing quite wet so it might help keep the cakes moist. I had an idea to make meringue for my cake to be a sponge cake and the next day I saw a recipe from a celiac…
-
Gluten Free Wraps
Not my recipe but instead trying out a recipe. I tried the recipe posted on instagram by a user called theloopywhisk. however I added some xanthum gum to my recipe. If I were to try this again with my flour I like, I would add less psyllium and a bit more xanthum. This recipe was…
-
Philips Pasta Maker Round 2 Success!
So for anyone wanting measurements I used 350 grams YesYouCan plain gluten free flour measured weight in the Philips pasta maker and 5 grams xanthum gum which was a teaspoon with approximately just under 3/4 cup of hot water. Humidity on the day and in the chamber will effect the dough. Don’t go by amount…
-
Experimenting With Gluten Free Pasta With An Electric Pasta Machine
No images this time and a bit of rambling of what I have discovered so far and my problems with gluten free flour in my Philips Pasta maker. I have one of the first models of a Philips pasta maker. I the attachments I have are Angel hair, spaghetti, ramen, fettuccine, flat wide, lasagna and…
-
My First Gluten Free Macarons
Not one person could resist letting them fully set. These are my first ever macarons. Two things happened. 1, I did not have colouring gel so my purple was a little grey and 2, my first batch over baked slightly and were a bit hollow and too crispy. I followed YouTube vids and I did…
-
Gluten Free Soufflé Pancake Round 2!
Fluffier and fatter results today by adding less flour and taking a scoop of meringue and beating it into the batter to thin and smooth the batter and make it easier to fold into the mixture. Much thicker and a better overall texture. Wonderfully soft and bouncy. I did slightly overcook the top and bottom.…
-
Gluten Free Soufflé Pancakes
My first ever soufflé pancakes and they’re gluten free. I found a video on YouTube in my recommendations and I did one thing differently. I kept the egg white that was suggested to discard. I’m not 100% how you could do this vegan but I would assume chickpea water meringue might possibly work. Possibly. But…
