Wheat free baking advice please

[neverright]

Hi,

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

Thanks

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

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

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

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

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

Ingredients

* YOU WILL NEED
* 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

Method

* 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!

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