Author Topic: gluten free  (Read 4323 times)

Offline fundj&e

  • Hero Member
  • *****
  • Posts: 11255
    • View Profile
gluten free
« on: December 04, 2011, 05:41:59 am »
Anyone have a copy of the gluten free flour recipe from the Thermomix gluten free book
That they can send me  pretty please with a cherry on top  ;D
i don't need a recipe i'm italian

Offline judydawn

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 40116
    • View Profile
Re: gluten free
« Reply #1 on: December 04, 2011, 09:11:56 am »
There are 2 options Uni

250g rice flour
250g tapioca flour
250g cornflour
2tsp potato flour

or

200g rice flour
100g soy flour
100g potato or tapioca or maize cornflour

When making gluten free flours, binding agents like xanthan gum and guar gum which are available from health food shops need to be used.  Use approx. 1 tsp per 400-500g of gluten free flour mixture.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline fundj&e

  • Hero Member
  • *****
  • Posts: 11255
    • View Profile
Re: gluten free
« Reply #2 on: December 04, 2011, 09:15:55 am »
judy what would you recommend , i what to make GF ginger nut biscuits  ;D for the cream cheese ice cream cake
i don't need a recipe i'm italian

Offline judydawn

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 40116
    • View Profile
Re: gluten free
« Reply #3 on: December 04, 2011, 09:28:37 am »
I'd just make the one that you have the ingredients for Uni. Here's Brazen's gf version of Trudy's ginger biscuits.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline achookwoman

  • Hero Member
  • *****
  • Posts: 22056
    • View Profile
    • Chook woman
Re: gluten free
« Reply #4 on: December 08, 2011, 12:43:19 pm »
Uni, in the melb. Age newspaper today is a recipe for Gluten free bread by Dan Lepard.  He uses 4 teaspoons of soya flour, 50g of potato flour and 300g of corn flour as a substitute for normal flour.