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Joined 1 year ago
cake
Cake day: June 11th, 2023

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  • When I make a pie crust I use Bob’s Red Mill All-Purpose gluten free flour. It’s a bean flour and the only thing I have found it’s good for.

    -8.5 oz flour
    -1 tbsp sugar
    -1 tsp salt
    -1.5 tsp xanthum gum
    -1 egg
    -8 tbsp butter, cubbed
    -some cold water
    Add the dry bits to a food processor, pulse to combine, add the butter and pulse a bit. Then add the egg and run it while adding a little water until it comes together in a sticky ball. Turn it out on some plastic wrap, fold a few times, wrap it up, and chill it for 10-15min. Then press/roll it out on a floured surface. Sometimes I get the moisture wrong and need to press it into a tin but usually it rolls up on the pin and out pretty easily.

    As for breads I found a roll recipe on theloopywhisk that uses lots of starch and psyilum husk gel to get a nice fluffy loaf. https://theloopywhisk.com/2023/12/02/gluten-free-white-bread/ I sub in potato starch for the tapioca and use it for flatbread and pizza too.