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Wheat- and Gluten-Free Home Baking 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 (ISBN 1 84543 105 7)
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Spring Roll Wraps 1 cup (250ml) warm water Fillings: 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. Lola’s Superfine Flour 400g chickpea flour Toss and shake the ingredients well in a large plastic bag then shake through a strainer to remove any lumps. |