PG 102 Kale & haloumi twists
PG 102 Gluten-free fillo pastry
FLOUR POWER
Gluten-free flours can be broken up into four categories – select the best one for your recipe needs. Protein is required for structure in loaves and pastry. In cakes, other ingredients such as eggs and xanthan gum can also assist in the absence of gluten.
Gluten-free starches Pure corn, tapioca, arrowroot and potato starches are interchangeable and can be used as thickeners in pie fillings. To use, make a slurry with a little cold water before adding to a hot mixture; bring to the boil, stirring to thicken.
Neutral tasting, low protein flours Rice, millet and cornmeal – are useful as carrier flours, but they lack structure for baking, so must be used in combination with other flours or thickening and binding agents.
Earthy, low protein flours Teff, buckwheat, quinoa, and amaranth – provide a defined taste but no structure. For sweet baking temper with a neutral flour.
Besan (chickpea flour) and soy flour – used alone can be very dense. These are best balanced with flours from the other groups. Besan flour can
