Wheat- and Gluten-Free Home Baking
by Lola Workman

Lola Workman is a commercial cook who has spent the last 20 years baking gluten-free - ever since her daughter was diagnosed with a wheat allergy. Over the years she has applied her professionalism to her bakery, devising her own gluten-free flour mix (see below) and meticulously noting the different amounts of liquids needed to bake successfully with gluten-free flour. Since baking is the one area of gluten-free cookery which defeats even competent cooks, this expertise is invaluable.
Wheat-and Gluten-free Home Baking contains a wealth of recipes for sweet and savoury baked goodies. From bacon and egg waffles to ‘tall’ milk bread, chapatis and challah plaits to naan flats, pitta bread or sundried tomato bread, from panettone, English muffins or yeast-free Easter rings to walnut and raspberry jam scrolls - there is very little that Lola has not mastered - and can teach you to master too!

Wheat- and Gluten-Free Home Baking (ISBN 1 84543 105 7)
is published by Apple Press and costs £10.99. You can buy it at Amazon here.



Spring Roll Wraps
The wraps can be made in advance and frozen, either layered with alumnium foil or already filled. Cook filled wraps from frozen, defrost unfilled wraps at room temperature before fillling. I use a non-stick omelette pan. A low to medium heat is required to cook the wraps as they should not colour.

1 cup (250ml) warm water
2 tsp salt
2 tsp psyllium (obtainable in most
good health food stores) or baby rice cereal although it is not as good
200g Lola’s superfine flour (see below)
3 tbsp olive oil

Lightly cooked minced beef, chicken or pork; shredded Chinese
cabbage, sprouts, sliced onion, any Chinese vegetables. Seasoning as desired although take care with Chinese/soya sauces many of which contain wheat.

Place the warm water, salt and psyllium in a bowl. Using a wire whisk add the flour and oil. Leave to stand for 5 minutes.
If using a non-stick pan wipe it out with a paper towel and a small amount of olive oil to remove any particles which could cause the wraps to stick. Heat the pan to a medium heat.
Pour about 60ml (depending on the size of the pan) of the mixture into the centre of the pan, lift the pan and roll the mixture around to cover the base with a thin layer. Leave to set for about 1 minute or until it will slide in the pan.
Tip out on to a cloth to cool and cover to prevent drying, then store in a plastic bag in the refrigerator until ready to use.
To cook the spring rolls, lay the wraps flat and spoon the filling into the centre. Brush the edges with a little egg white.
Turn in the ends, parcel style and roll up to seal. Deep fry in olive oil for a few minutes until golden, drain briefly on kitchen paper and serve immediately.

Lola’s Superfine Flour
Keeps well in a paper or calico bag or loose-lidded container so that it can breathe. Do not keep in an airtight container or it will become rancid.

400g chickpea flour
400g potato flour
200g of the finest rice flour you can get
300g arrowroot or tapioca starch

Toss and shake the ingredients well in a large plastic bag then shake through a strainer to remove any lumps.
Store for future use.

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