The best… gluten free pasta (UK)

If you’re reading this content on goodcookery.com, please be aware that the content has been stolen and reposted without permission. The original post is at disappointingdumplings. Gluten free pasta comes in several types: it can be made from corn, or rice, or a mixture of two, or three different grains. You can usually tell from…

The Best… gluten free bread (UK)

If you’re reading this content on goodcookery.com, please be aware that the content has been stolen and reposted without permission. Most gluten free bread you can buy is only good when its toasted. I find it mostly too dry and slimy (that’ll be the xanthan gum) when it’s untoasted, although Marks & Spencer gf sandwiches…

Gluten-Free Sfincione (Sicilian Pizza)

You’ll find a recipe for sfincione (or Sicilian pizza) in Tony Gemignani’s The Pizza Bible, and you’ll also read about it in one of the Inspector Montalbano novels. Sfincione has a thick, sponge-like crust, and is traditionally topped with tomato, onions, anchovies, and caciocavallo cheese. The crust resembles a focaccia, for reference, and I suppose the nearest American…

Breakfast at Teffany’s?

I’ve been (trying to be) gluten free (GF) for four weeks now, and I’ve spent three weekends in a row experimenting with various ingredients to make baked goods and other things. I’ve also raided the supermarket shelves for GF items with mixed success. Although some of the seeded breads are okay in small quantities, and…

Caputo Gluten Free Pizza Flour

The true test of any gluten free pizza is whether it is as palatable cold as it is hot. What might pass as acceptable straight out of the oven can be very different the following day. Slimy is the adjective I’d use to describe the sensation of swallowing GF pizza — until now, that is….

Going off the gluten

I’m not really the kind of person who would give up something like wheat just because, under my 21st century clothes, I’m still a caveman who didn’t evolve to eat refined white flour. I’m aware of course of the one percent of the population who have a genuine health reason (coeliac disease) not to eat gluten, but I’ve also been peripherally…