This week I would like to begin by sharing some thoughts on Gluten free flours, their mixes and uses, as there are many on the market that can confuse you. These days you can make some lovely cakes, biscuits and slices using these mixed blends. However, for your digestion I shall just narrow it down to a few that I use for my different recipes.
Most flour blends on the market use a mix of the common gluten free flours:
- Corn flour (maize starch)
- Tapioca Starch
- Rice Flour (brown and white)
- Potato Starch (different to potato flour)
This is not a full list, there are 100s of different types of gluten free flours in Australia, however it is the most common mix. Different manufacturers use unique blends for their own customers. Some are great for pastry, but not good for cakes etc. They will not tell you this, so I have made it simple and give my personal favourites that will do most things. Once you have a good handle on these and their uses, you can start to search for your own blend, there are many areas to look, but for ease I found this link will explain most of what you need: https://happytummies.com.au/blogs/other-information/gluten-free-flour-everything-you-need-to-know.
My two favourites are:
Well and Good gluten free plain flour
Heavy in Tapioca and Potato starch this blend is sticky but being high in rice flour it also gives it a nice lightness. Purchase this in most supermarkets or online.
Bob’s Red Mill flour (all-purpose flour and 1to1 are the best to use)
This brand is available through some IGA’s and health food shops, they offer a great flavour profile and great for biscuits, brownies and cakes, but I love to use it for savoury pastry for Quiches, tarts etc.
With that in mind, I have below put a recipe for a dairy free and gluten free yummy chocolate chip biscuit that makes for happy tummies!
DAIRY FREE & GLUTEN FREE CHOCOLATE CHIP COOKIES
WHAT YOU WILL NEED
- Handheld, or stand mixer with whisk
- Various spoons and cup measures and a fork
- Two flat oven trays with baking powder
- Wire Cooling Rack
- Oven Temperature 170 degrees
- Preparation Time 15 minutes
- Cook Time 10 – 12 minutes
- 125 grams Nuttelex, or what you prefer
- 1 tsp Vanilla extract
- 80 grams soft brown sugar
- ½ cup Golden Syrup
- 1 whole egg
- 350 grams Gluten free all-purpose flour (I use Bobs Red Mill flour)
- 1 tsp Gluten free baking powder
- 1 large family block 72% cacao chocolate (this will not have milk solids)
- Combine fat used and sugar in a bowl or stand mixer and beat until light and fluffy, scraping constantly to ensure all is mixed.
- Add the Golden Syrup slowly to incorporate, then add a spoon of flour (this will slow any separation or curdling).
- Add the egg white and yolk and continue to mix.
- Add the vanilla essence. (Do not be concerned if the mix curdles, this can happen and when you add the flour it fixes itself.)
- Incorporate the flour (sieve the baking powder and flour together previously).
- Add the chocolate that has been cut into small pieces the size of pea or thereabouts.
- Using a teaspoon take a heaped spoon and place on baking paper so that 12 pieces can be on the tray. Flatten with a fork dipped in water.
- Place in the preheated oven for 10 minutes, then check, if they are brown, remove and place on wire rack to cool.
- Eat with pleasure!