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Gluten Free Sticky Toffee Pudding

(13 Posts)
myrtleWilson Tue 10-Dec-19 19:20:32

have an excess of dates....only really use them for an ottolenghi salad (delicious) and Dishoom porridge.

Obvious solution is to make a STP over Christmas.... all good. However, my sister will be with us and she is gluten free.

So..... any signposts to a decent gluten free STP recipe. I've googled and looked at DovesFarm, BBC food and Meaningfuleats but obviously I'd prefer a recommendation rather than my random googling. If you have a failsafe favourite please do share!?

Also, I haven't cooked/baked with GF flour before - are there any tips I need to think about.

Helpful answers will be rewarded with a share of my date pile!

OP’s posts: |
TheSandgroper Tue 10-Dec-19 21:41:17

Gf flour behaves differently. Go easy on the liquid to start with, allow the batter to sit for a good half an hour for hydration (longer if it suits). You can always add a bit more if you want.

The flour doesn’t have the lovely flavour that wheat does so I always make sure that I add vanilla. Duck eggs are stickier than hens eggs so if you have some, use them.

Allow the oven to preheat completely, bake a little lower for a little longer. Gf flour prefers to cool completely before slicing.

I think Darina Allen has a sticky pud. I will look in a bit.

TheLittleBrownFox Tue 10-Dec-19 21:44:52

I like Delia's sticky toffee pud. If you use a decent flour like doves just crack on as usual, it won't affect that type of recipe much, might be a bit crumblier but you ARE of course going to make twice as much sticky toffee sauce as the recipe says, AREN'T you?? fwink

TheSandgroper Tue 10-Dec-19 22:26:22

As promised

myrtleWilson Wed 11-Dec-19 07:22:47

Lovely! Thankyou both. I've got some unused cassava flour which took an age to locate from when I failed to make Brazilian cheese bread so I could use that instead of tapioca flour?
Yes, will make lashings of sauce 😜

OP’s posts: |
TheSandgroper Wed 11-Dec-19 10:32:03

Cassava flour on its own wouldn’t be recommended for success. The best gf flours are a blend of carbohydrate (cassava being one) and protein. There are various versions around either premade or recipe to make your own up. Ask your sister for guidance. Each country has its own coeliac/celiac society with information and websites.

myrtleWilson Wed 11-Dec-19 11:56:38

She doesn't really bake! The recipe you kindly posted has tapioca and rice flour and as I have cassava I was going to experiment with cassava and rice flour....sorry if my post was confusing!

OP’s posts: |
TheSandgroper Wed 11-Dec-19 12:44:54

All right then. I don’t like it so probably haven’t read that recipe since I got the book.

In that case, I would certainly give the cassava a go.

doradoo Wed 11-Dec-19 12:48:08

I made some recently just using rice flour and all was fine, you couldn't tell it wasn't usual flour.

TheLittleBrownFox Wed 11-Dec-19 15:21:04

I... can't be fluffed with different flour types and would just look for a recipe that used normal flour and replace it with doves (which is blended).

mbosnz Wed 11-Dec-19 17:41:05

I use the M&S gluten free flour, and it's wonderful, it acts just like normal flour, and I just use my standard recipes.

myrtleWilson Wed 11-Dec-19 19:04:41

Thank you all. I may have to fall on my sword here and do a couple of mini STP to test the options. I mean I'd hate to make something for my sister over Christmas and it not work. I know it will mean tasting extra puddings in the run up but sacrifices have to be made 🤷🏼‍♀️😜

OP’s posts: |
mbosnz Wed 11-Dec-19 19:12:47

A woman's gotta do what a woman's gotta do. You hero you! grin

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