I have recently started making gluten free items. I had previously presumed that there wouldn’t be much of a market for GF food as I thought that supermarkets had come on in leaps and bounds with their free from offerings. How wrong was I?!! Turns out that supermarket GF food is really expensive, full of preservatives and unpronounceable ingredients and just doesn’t taste that nice. I joined a Facebook group for coeliacs and asked the question, and was inundated with messages of support and requests for food.
This will be a learning curve for me. There was no part of my chef training 23 years ago that covered allergen cooking and food prep. I have done a lot of research and a lot of fairly dodgy looking baking so far – although there have been some triumphs. Gluten free flours are tricky to work with!
So, if you are a GF sufferer, or someone in your family is, pop in for a chat and see what I can make from scratch for you.
Triumphs so far:
- steak bakes
- sausage rolls
- plain scones
- victoria sponge
Dodgy bakes so far:
- cheese scones (sank like a stone and could have been used as a projectile)
- shortcrust pastry (baked for too long and needed a hammer to break the pastry)
- fairy cakes (looked like pancakes)