Wednesday, February 24, 2010

What's my secret?

for light, fluffy gluten-free baking (without being ripped off by expensive packet mixes)? This.

Really: take any recipe that calls for normal flour (the cupcakes above were a random recipe ripped from an old issue of Madison magazine), use White Wings gluten-free flour instead of normal flour and make as usual. Just be aware the final product won't be quite as browned as normal flour so use the skewer test not the colour test for doneness.

Or just visit Deeks.

(If you use soy milk and margarine instead of butter the end result will also be dairy free.)

4 comments:

MTB Girl said...

Thanks! That's the second recommendation for White Wings this week. I'll have to give it a go.

I'm not a big fan of Deeks - his bread it doesn't agree with my tummy for some reason, still haven't worked it out.

The Shopping Sherpa said...

It may be a little hard to find at the moment: Woolies Dickson only had self raising (hidden right on the bottom shelf in the healthfoods section) and Coles Woden had none. I had success at Woolies Woden who stocked both sorts.

Velveteen Libertine said...

oooh thank you! and how about that delicious looking choc icing?

Yours,

www.velveteenlibertine.com

The Shopping Sherpa said...

Icing:

100g unsalted butter, softened
170g icing sugar*, sifted
30g cocoa, sifted
1 Tbspn milk


place butter, icing sugar and cocoa in a bowl, and, using a spoon, slowly work into a thick paste.
Add milk, a little at a time and stirring continuously, until mixture is smooth.
(*NOT icing mixture)