Sunday, November 07, 2010

Gluten-free batter

I am not sure whether one can make a satisfactory batter with gluten-free flour. The batter in the picture consists of 150g of Doves self-raising gluten free flour, 400ml milk and water combined (half and half), and two eggs. As you can see, it is disconcertingly pale. It is also, like the pancakes I once made to the same recipe, rather doughy in texture - not unpleasant, but not quite what one aims for.

The Yorkshire pudding recipe on the Doves website includes, as well as the gluten-free flour, cornflour and xanthan gum (a stabiliser and emulsifier). I imagine that it would produce a still more doughy result - but I won't know until I try.

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