In Episode 21, we talk about going gluten-free Thermomix style!

Recently, we ran out of gluten-free flour. Instead of heading off to the shops to buy more, we decided to give it a try ourselves. We made TWO lots of GF flour in the Thermomix, to compare the recipes.

We trialled these Me and My Thermie and Changing Habits recipes. From a taste perspective (using crepes as our baseline), we preferred the Me and My Thermie Recipe as we didn’t love the taste of the quinoa in that recipe. Tell us what you think though!

As Lesley (from Me and My Thermie) discusses, it is important to use either xanthan or guar gum when using homemade GF flours, otherwise you’ll end up with a ‘crumbs in water’ texture of batter. However, if you use TOO much, you may find that the mixture becomes heavy and slimy.

Here are Lesley’s guidelines:
Per one cup (approx 125g) of gluten free flour, use:

  • Bread and pizza dough recipes: 1 tsp xanthan or guar gum
  • Cake and muffin recipes:  1/2 tsp xanthan or guar gum

If you want to make the mixture self-raising, add a gluten-free baking powder. You can make your own at home with this recipe. Add 1.5 tsp per 1 cup of gluten-free flour.

Here are two good reasons to make your own:
1. Cost
$3.64 for 125g Cream of Tartar
46c for 90g BiCarb Soda
56c for 90g Tapioca Starch
= $4.66 for 300g
$6.30 to buy the same amount of GF Baking Powder = $1.60 difference

2. Homemade doesn’t have Sodium Acid Pyrophosphate (450) in it

We made two great GF recipes this week.

Firstly, “Tess’s Gluten Free Bread” a deliciously dense rustic GF loaf. This recipe was given to me by my sister. There were no contact details on it for Tess… but thanks for the recipe Tess!

Rustic GF Bread

Secondly, Alexx Stuart’s “GF Sticky Date Pudding” – YUM!!! This is going to knock your socks off.

Gluten Free Sticky Date Pudding

 

And on the inside…

Photo 6-10-2013 21 02 25

We used only the coconut flour, so took Alexx’s advice and whipped up some egg whites before starting the recipe to add in at the end to add some volume. We cooked them in the hard paper decorative muffin cases, then pulled the paper off and served with the sauce (and… some vanilla bean ice-cream for the dairy tolerant of the group). Enjoy!

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