A lot of my recipes are based on this; a gluten-free
low-carb mix that gives a nice flavour and a reasonably open texture in
baking. And, as the White Knight says in
“Alice”, it’s my own invention. It keeps
well for a month or so in a screw-top jar, though I wouldn’t recommend storing
it much longer than that as the fat content could make it go rancid. I mix up a batch of this and then use it up
over the following weeks.
Like all my baking, this uses ingredients that are easily
found provided you live in or near an urban area with a health food shop. Dried milk is very widely available and, at
least in the UK, you can normally buy all the slightly more unusual things at
Holland and Barrett and most independent health food shops. And I’m sure all of them can be ordered
online.
The one big problem with Baking Mix No 1 is that it isn’t
nut-free; the secret ingredient of a lot of my gluten-free baking is ground
almonds. I’m still working on the
challenge of a nut-free version; early attempts have not been terribly successful
but I will share any breakthroughs, so watch this space. It would be nice to be able to bake a cake
that both my brothers would eat...
Ingredients
3 oz/ 80g/ scant 1 cup soya flour
1 ½ oz/ 40g/ heaped 1/3 cup dried skim milk powder
2 oz/ 55g/ heaped 2/3 cup ground almonds
5 ½ oz/ 150g/ 1 ½ cups linseed meal aka ground flaxseeds
Method
Empty into a bowl and stir together thoroughly, pressing out
the lumps in the soya flour, then spoon into a storage container with a good
tight screw top. Makes 12 oz/ 325g/ 3 ½
cups. Keeps for a couple of months in an
airtight jar.
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