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 as long as you toast them, I’ve been struggling to find something that hits the spot when it comes to spreading butter on it. I’ve thrown away one failed so-called bread and found that most of the shop-bought stuff has to be heavily adulterated to make it palatable. I tried a Warburton’s sliced brown loaf, for example, which I could only eat in the form of an egg/bacon sandwich or crisped up in olive oil as croutons, or smothered in (GF) welsh rarebit.
This weekend it was the turn of Teff flour. Sainsbury’s sell a tiny (125g) pot of it in their GF section (Doves brand), which is barely enough to use in a single recipe. So I ordered some of this stuff, and used it this weekend to make the following:
- Chocolate chip cookies
- Pizza base
I used the Doves teff flour last weekend to make the same cookies, but their recipe had water in it, which was bizarre. As with so many of these things, a lot of recipes and pre-packaged goods try to take into account multiple dietary needs. In this case, I guess they were avoiding egg as well as gluten. Well, this weekend, I made the recipe with an egg instead of 4 tbsp of water, and it was much better. The cookies held their shape well and were less crumbly. Teff flour (even this “wholegrain white”) has something of the texture of wholemeal wheat bread flour, so everything I make with it reminds me of some of the vegetarian recipes I’ve followed, which always include wholemeal flour when they could just as easily include white or sauce flour. So the cookies are pretty good, like standard cookies made with wholemeal, which makes me wonder about making digestive biscuits.
For the pizza base, I used 125g teff topped up to 150g with cornmeal for added crunch. The dough was very soft (softer than a cookie dough, looser than pastry) and nothing like traditional dough. So you have to push it into a tin by hand. I lined the tin with baking parchment because I’ve learned the hard way that gluten free stuff tends to stick more. After about two hours, I topped the base with the usual pizza toppings, and I baked it in a hot oven for about 15 minutes. The result was much better than my previous attempts (and those I’d bought in supermarkets). A crunchy crust that was quite palatable – you could convince yourself that you were eating a regular pizza made with wholemeal flour.
Onto the crumpets. Last weekend, I tried crumpets with Doves GF flour, but they ended up stodgy, without the right kind of texture. Disappointing, because Warburton’s GF crumpets are among the few bread products I’ve tried that are okay (if expensive, which is why I wanted to make my own). So I made the same recipe again, but swapping out half of the flour for teff. I also tweaked it by adding a bit more salt, more bicarbonate of soda and a hair more yeast. This time, the batter fermented very well, and the resulting crumpets taste good and have a good, aerated texture. In colour, they look yellower than regular crumpets.
After two batches of four, I was a bit fed up of the crumpets sticking to the rings (hard to get out because they were so hot), so I just cooked the rest of the batter as pikelets, which was perfect. In the future, I’ll not bother with the rings and I’ll just make batches of pikelets. These are great when warmed in the toaster and spread with butter. Nirvana!
Other successes over the past couple of weeks:
- Cake au jambon – a French style savory cake made with a jar of green olives and some bacon or ham. Works perfectly well with GF flour, and because it’s an enriched dough, it’s fairly indistinguishable from the original.
- GF naan bread – while not as puffed up as regular naans, these were pretty good really, and went down well with a chicken curry.
- GF dumplings – these were nothing like dumplings, but fairly close in nature to scones, or what the Americans call biscuits. We had something similar at school, and they called it beef cobbler.
After all this, I think I can go forward, though I’m still obviously hoping that my possible gluten intolerance is not a thing, and I can go back to eating wheat. In terms of my eczema, the itching continues, four weeks into the experiment.