Converting recipes to Gluten Free…

It’s not as easy as ‘1-2-3′. You might think it is, I would disagree.

There have been countless failures. On most occasions I have just had to throw the batch away. Runny cookies’ that become just a tray of ‘something’, sponges that sink in the middle, biscuits that are so greasy, I have no idea what went wrong. I have even, on one or two occasions, passed these around to those (un)lucky enough to be around. They have always told me they would eat the cast-offs anytime, and please make more mistakes like this! But it’s never been quite right for me. And I’m sure they were only being polite!

Gluten free flour is a mix of flours. Some have their own blends that they use, a bit of this and a bit of that. It’s almost witchcraft or alchemy! Β Some will share the success and othersΒ keep it close to their chests. Guarded secrets handed down, kept under lock and key. Potato flour, rice flour, tapioca, maize, buckwheat, polenta. It becomes a science in its self. All have different properties, all add something to the blend you need. But how much of each and what are you baking/making? You need to bake the cake, go through the whole process; mix, bake, cool, eat. In order to taste the finished bake, and then find out what you will do different next time to make it taste better/edible.

It is a minefield!

Me? For now, I stick to a well used branded gluten-free mix, that works for me. Dove Farm – plain flour, white bread flour and their rice flour. Thank you Dove Farm 😊 You have taken the pain and stress out of what would have been, months of fine tuning. That’s not to say I won’t work out my own blend, but for now it’s all I need.

Today was such an occasion though, that through some heavy tweaking, prior to mixing, I have converted a recipe successfully! Yay for me! But such as I am, it’s probably a fluke and will never be the same again…..

These Chocolate Chip Cookie Bars are from a recipe that I have tweaked, from The Hummingbird Bakery cookbook ‘Life is Sweet’.

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