As I looked for new recipes I also looked into using different kinds of flours such as oat flour, spelt flour or chickpea flour.
One of them was gluten-free flour.
It usually consists of almond flour, rice flour, potato starch, etc..., depending on the producer.
I assume this flour was developed for people with gluten allergy but I thought that I could probably use this for recipes which I wanted to avoid developing gluten.
With this flour I made the shortcrust pastry dough with flour (mixed the gluten-free flour and pastry flour with 3:1 ratio), butter, salt and cold water.
The dough was hard to come together so I had to mix a lot. I didn’t need to worry about developing gluten but still tried to work quick because I didn’t want the butter to melt.
From the look it was just like the Cornish pastry I usually make.
And the flavor was like my usual Cornish pasties, too.
The texture was flaky, also almost same as the dough made with regular flour, maybe with a little bit of powdery feel.
I assume this flour was developed for people with gluten allergy but I thought that I could probably use this for recipes which I wanted to avoid developing gluten.
To compare with regular flour I chose to make Cornish pasties which I’d been making often recently.
The flour I used is King Arthur Measure for Measure Flour.
The flour I used is King Arthur Measure for Measure Flour.
With this flour I made the shortcrust pastry dough with flour (mixed the gluten-free flour and pastry flour with 3:1 ratio), butter, salt and cold water.
The dough was hard to come together so I had to mix a lot. I didn’t need to worry about developing gluten but still tried to work quick because I didn’t want the butter to melt.
Folding the dough into the Cornish pasties shape was the hardest part.
The dough was very crumbly and kept breaking every time I tried to fold.
I somehow managed to shape them and finished baking.
From the look it was just like the Cornish pastry I usually make.
And the flavor was like my usual Cornish pasties, too.
The texture was flaky, also almost same as the dough made with regular flour, maybe with a little bit of powdery feel.
The pastry stayed flaky even after I kneaded longer than for regular pastry dough and tasted good.
It was just so crumbly that I don't know if I want to use this for the pastry dough again.
After working hard, I needed to treat myself with nice pairing with wine.
After working hard, I needed to treat myself with nice pairing with wine.
Bodegas Vegalfaro La Grava 2018
Spanish red wine made with 85% Bobal and 15% Macabeo.
Ripe red fruits of wine and sweetness of pork were good together.
I used this flour for other baking to experiment further.
It didn’t make good sablé (shortbread cookies). The texture was wrong - it was almost mushy.
But I found the satisfying result with granola cookies and cake salé.
Spanish red wine made with 85% Bobal and 15% Macabeo.
Ripe red fruits of wine and sweetness of pork were good together.
I used this flour for other baking to experiment further.
It didn’t make good sablé (shortbread cookies). The texture was wrong - it was almost mushy.
But I found the satisfying result with granola cookies and cake salé.
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