Yes, my blog is still under construction, I'm still learning. Please keep checking back periodically to see new recipes etc...so here comes my first pearl of wisdom. We were fortunate to know others who have been gluten free to some time, so help was close at hand, but not everyone has that and I hope this is a way we can all support one another.PIKELETS
- I use the 'Edmonds' cook book pikelet recipe, or any other trusted recipe you have.
- Replace the flour with 'Healtheries Baking Mix'.
- Ensure that all other ingredients are GF too.
- You might need to add a little more milk if the mixture is too thick.
- These are the fluffiest most gorgeous pikelets we've ever had!
(PS..I have only tried the Edmonds pikelet recipe myself )
Yes Edmonds pikelet recipe is the one I use as well, and with the Simple Baking mix. They come out devine. What I get muddled up most in changing flours, is whether I need to put more baking powder in or not, as the Simple mix has a raising agent in it already. All the best on your journey. Cathy
ReplyDeleteThanks Cathy for your comment, it's great to hear from you. I have just used the recipe amount of baking powder for each recipe, ignoring the fact that there is a raising agent in the simple baking mix. I've done this for all my recipes and perhaps that is why they are so lovely and light! If you are in New Zealand, I get my flour from Binn Inn. 'Family Choice' brand, and as with most GF flours we have to slightly alter the recipe and so I either use a little less flour or add a little more liquid as I find the flour soaks up the liquid drying the mixture. I find 1-2 tbspns less flour is pretty good, but I also add a little more liquid if I need to. Take care :o) Shannon
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