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Wheat free baking advice please

(7 Posts)
neverright Wed 15-Dec-10 19:32:09


We have recently found out that ds is wheat intolerant so I am trying my hand at baking his cakes and biscuits myself. I'm using Doves self raing flour but I'm finding that the cakes and biscuits have an almost powder like texture and taste. Some has suggested adding Xanthan but I'm really not too sure what I'm doing.

Can anyone offer any advise please


ghoulsforgodot Wed 15-Dec-10 20:12:36

hi there, I use doves self raising and it is usually ok. It is a bit drier than usual but most gluten free products are.
Xantham helps bind together but have never used this so not sure

neverright Thu 16-Dec-10 19:16:11

Thank you maybe just my cooking then smile I'll keep practising

notapizzaeater Thu 16-Dec-10 19:23:39

Try adding a little glycerine to it. GF flour does taste bitty

bunjies Thu 16-Dec-10 19:27:33

Xantham does help as it provides the gluten effect. Add a tsp to your flour mix and see how it goes.

punita123 Fri 17-Dec-10 12:58:24

There are many recipes which are wheat less
for example Baked Potato Skins .
Here is method how to cook it


* 4 large baking potatoes, baked
* 3 tablespoons vegetable oil
* 1 tablespoon grated fresh Parmesan cheese
* ½ teaspoon sea salt
* ¼ teaspoon garlic powder/granules
* ¼ teaspoon paprika
* 1/8 teaspoon ground black pepper
* 8 bacon rashers/strips, cooked crisp and crumbled
* 1 ½ cups grated Cheddar cheese
* 4 spring onions/scallions, sliced
* ½ cup sour cream


* Cut the potatoes in half lengthwise, scoop out pulp, leaving a ¼-inch shell (save pulp for another use). Place potato skins on a greased baking sheet combine the oil, Parmesan cheese, salt, garlic powder, paprika, and pepper and brush over both sides of the skins.
Bake at 475°F / 240°C for 7 minutes then turn and bake until crisp, about 7 minutes more. Sprinkle the bacon and cheddar cheese inside the skins and bake 2 minutes longer or until the cheese is melted top with sour cream and onions Serve and Enjoy!

neverright Fri 17-Dec-10 15:22:45

Thank you very much I'll give your suggestions a whirl.

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