Although I’m not gluten intolerant, I know a couple of people who are – and having tasted some of the coeliac friendly foods on the shelf, I find them so tasteless and disappointing.
I haven’t tasted a bread or a sponge cake yet that satisfactorily replaces the light, springy fluffiness that you get from conventional flour.
Always up for a challenge, I loaded my basket with xantham gum and a mixture of coeliac friendly flours.
I’ve made a few cakes, which taste great made with ground almonds (generally moist and squidgy, but that’s not a negative in my opinion!). I’ve tried the ‘mashed potato’ based cake (yuk!) and I’ve had limited success with spelt bread (nice crusty loaf, but heavy and chewy).
The result was a good looking tasty teacake. Still not as light as your normal teacake, but served up toasted and buttered as a bite sized treat with a cup of tea, I’d deem this one a success.
It’s quite a sticky dough, so it’s best to use a mixer if you have one. If not, you can still do it by hand, it will just be a little messy.
Do you have a great gluten free bread recipe? Let me know and I’ll give it a go.
Gluten free rhubarb teacakes (makes 8-10 small teacakes):
- 100g rhubarb, washed and chopped into 1cm chunks
- 70g golden caster sugar
- 200g gluten free flour mix (I used Doves farm)
- ½ tsp xantham gum
- 5g salt
- ½ tsp cinnamon
- 25g unsalted butter, softened and cut into chunks
- 10g fresh yeast mixed with a couple of tablespoons of tepid water (or use 7g dried active yeast, but add another 20ml milk to the 100ml listed above)
- 100ml milk
- First you need to draw some of the moisture out of the rhubarb. Put the rhubarb in a bowl and sprinkle 25g of the sugar on. Leave uncovered on the side.
- In the mixer add the flour, xantham gum, salt, cinnamon, butter and remaining sugar. Give it a quick mix, then add in the yeast and 2/3rds of the milk. Mix together and slowly add in more milk until you get a soft, slightly sticky dough. You may not need to use all the milk. Mix the dough on the medium setting of your mixer, using the dough hook, for about 5 mins (if doing by hand, put a little olive oil on your work surface and hands, and knead the dough for about 6 or 7 minutes).
- Tip the dough into a large oiled bowl and cover with clingfilm. Leave to prove in a warm place for about 90 minutes. It will rise a little in this time, but won’t rise as much as normal bread.
- Once the dough has proved, get your rhubarb and give it a gentle pat down with a paper towel to remove the excess moisture, then add it to the dough and mix it in gently. With a little bit of olive oil on your hands, form the dough into 8-10 small balls. Place them on a baking tray lined with baking parchment and squash the balls down a little. Brush with a little bit of milk and place the baking stray into a large carrier bag and let the dough prove for another hour.
- Preheat the oven to 200c, and once the dough has finished proving (it won’t have risen very much) put in the oven and cook for 15 minutes.
- Take out of the oven and leave to cool before cutting in half, toasting and spreading with butter.