I would say I'm probably lucky, in many respects with regards to what I can eat. I am lucky because I can eat wheat & other Gluten containing foods, why am I lucky - well it's because they put it into almost everything. Even things that you think should not have it in do.
Why is it present in so many foods ------
?????? It's a good Binder, Thickener, Taste-enhancer & It helps things Brown things when cooked. Amongst other uses which I have probably missed.
Recipes are much more problematic without gluten - the reason is in it's name GLUE..... It binds and keeps structures together.
?Why would I be interested or bothered if I can eat Gluten - well I have a passion for cooking and I also have a colleague and a sister who has this Food Allergy & it's not a lot of fun 'Agony & Pain' are the most common with Bloated stomach.
Let's Do Some Baking ......
Step 1: Ingredients & Utensils & Preparation
Gluten Free Rice Flour (5.65) Oz ,Corn Flour (3.5) Oz, Butter (6.00) Oz. Sugar (3.5) Oz
Take your Rice Flour & Corn Flour and Mix thoroughly until (Combined) Rice Flour has a slight buff tint to it. Corn-Flour is finer, clumpy and white, It is easy to see when it's mixed the white flour is no longer visible. Sieving together is another option but I prefer my method. Less washing up :)
Now take your butter (Medium Softness) not hard. Slice into small pieces and combine with sugar in a bowl. Keep on mixing, as we progress the sugar and butter mixes. After a while the butter in the mix softens and then we are able to make a cream (Think Mash Potato).......when we have reached this stage we combine the flours & creamed butter.
Step 2: Combining Creamed Butter & Flours
Imagine if we were making a crumble, the sugar is added directly to the flour, then the butter is rubbed into it with both hands - rubbing as you go, until bread-crumb consistency is reached.......Not With this recipe a very sticky consistency is reached. In my mind, it makes a mess and before you say it (Yes they invented the food processor about 100yrs ago) but I do not bake often enough to warrant a space for one.
Now Make the creamed butter into small chunks and distribute evenly amongst the flour. Then using a folk start to Mash the butter and flour, mixing all around the dish to combine as you go.
Amazingly after a short while we end up with large pieces of dough (like Play-Dough) Clay..........now kneed with one hand for a few seconds.
Once you have a ball of dough - place into refrigerator until firm. 45- 60 mins.
Step 3: Making the Cold Dough Into Balls
You need to be careful not to overcook I set my oven to 175 for 20mins as all cookers are different depending on age and condition of door seal. The cookies are a golden brown on the edges and bottom but off white on the top.
When they have cooled - store in air tight container.........What is the difference between a cake and a buscuit??? A biscuit goes soft a cake goes hard (Stale) :-) ........
Enjoy they are really moorish :-) Please Rate And Comment