Re: Would you give up wheat to feel better?

Woolie I love the idea of bucks fizz on a Sunday !!

I agree about the gluten free foods, they are not very appetising either and so expensive. I always check for sugar content and where it is high I don't buy, the calories can be really high too.

There are one or two gluten free products which are not calorie or sugar or additive laden but not many.

Julie I know what you mean about the flour, it is rice based I think and cooks very differently. I did make millionaires shortbread last weekend as had family to visit and they love it.
I found a recipe for it with gluten free flour and it turned out quite well. The base has a slightly different taste and a texture that dissolves more quickly than wheat based but not bad.

Re: Would you give up wheat to feel better?

Doves farm we use it's based on Rice, Potato, Tapioca, Maize, Buckwheat

Re: Would you give up wheat to feel better?

That's the one I use also Julie.

Re: Would you give up wheat to feel better?

My husband managed to make rice flour himself using a nutri blend grinder. That worked reasonably well for biscuits so it baffles me why it's so expensive to buy in the shops because rice is pretty cheap.

Re: Would you give up wheat to feel better?

I suppose it's not just making it, it's the whole process of producing it commercially, premises and overheads etc. It's different to making a small quantity at home.

Re: Would you give up wheat to feel better?

Don't spoil my moan with sensibility Anita

Re: Would you give up wheat to feel better?

Has anyone made Yorkshire puddings with gluten free flour? I'm wondering whether to try some..

Re: Would you give up wheat to feel better?

I've never tried it but there is no reason why it wouldn't work.

Found this recipe on line .....


SERVINGS 8 UNITS
115 g gluten-free self-raising flour
142 ml milk
142 ml water (half milk and half water)
1 pinch salt (optional)
1 medium egg
30 g vegetable oil


Heat the oven to 220°C or 425°F or Gas mark 7.
Place the flour and salt in a mixing bowl: make a well in the centre with a wooden spoon.
Drop the egg and half the milk and water mixture into it.
Gradually work the flour into the egg and milk and water mixture to form a smooth creamy texture.
Slowly add the rest of the milk and water mixture and then beat well.
Heat the oil in 8-10 patty tins or in a 23x18cm tray (9x7-inch tin) in the oven.
When the oil begins to smoke, pour in the batter.
Bake in the top of the oven until well risen and brown; about 20 minutes for the small pudding or 45 minutes for the large pudding.
Serve immediately with your roast meal or serve it with golden syrup and cream.

Re: Would you give up wheat to feel better?

We did try it wasn't a success I think it's too heavy for light recipes. That's why it works well for biscuits.

Re: Would you give up wheat to feel better?

Should self raising flour be used in Yorkshire puddings _ I've always used plain flour. Can you even get both types of flour, not sure.
When I see the dietician I will have to write a list of questions down because there's so much I don't know.

ETA I am going to have a go at the puddings anyway....