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Previous questions

Q: When using the gluten free bread mix why is there no need to knead the dough?(Gemma)

A:Thank you for your question. Kneading dough using standard strong flour is carried out to stretch the gluten in order to achieve a well risen loaf. In gluten free bread there is no gluten and mixing is done to combine the ingredients together and distribute the yeast for an even rise. There is a higher ratio of water to achieve this and the mix has the consistency of a batter rather than a raw bread dough. I hope this helps explain why gluten free bread does not require classic kneading but mixing.
 

Q: Is it possible to simply replace normal flour with the White Mix and then follow my old recipes as normal, or does the White Mix react differently, meaning I have to follow specific recipes? (Helen Caldwell)

A: Although White Mix is a great alternative to flour, it has a slightly different make up and so consequently has to be used in adapted recipes to ensure best results. Why not check out our recipe section for some inspiration.

Q: Can I make gluten-free pizza bases myself from scratch? (Carol Kent)

A: If you are feeling creative, why not try our Pizza Giganti recipe. It shows you how to make a pizza base using Select Bread Mix.

Q: Can you tell me please, if the pasta in your recipe for salmon pasta salad has to be used immediately after cooling down with cold water? (Pauline Lynch)

A: When using pasta in cold dishes, such as salads, it is best to use the pasta soon after it has cooled. If you leave the pasta overnight in the fridge, it has a tendency to be past its best.

Q: Please can you develop frozen shortcrust pastry and frozen puff and filo pastry to keep in our freezers and use when necessary? (Suzy Clode)

A: Thanks for your feedback Suzy. This is a very good idea. As you know our products are prescribable and hence available only in pharmacies. The problem is that currently pharmacies don't have freezers available for storages. However, our sister company, Dietary Specials, provides frozen gluten & wheat-free food into supermarkets and may be interested in your idea. Obviously we will communicate your hint to them.

Nevertheless, you can always prepare freezable pastry according to our recipes. Why not begin for example with shortcurst pastry? Just click here and you will be directed to the recipe. Or maybe you will find it easier after watching our podcast with professional chef's cooking tips?

Q: What is the best kind of fat to use for sponges and pastry? (Ricky Sur, London)

A: I find butter gives excellent results as the fat content is the same for all butters. Margarine fat content varies from brand to brand and this affects the end result. The richer colour of butter also gives a golden glow to sponge cake and pastry. Look out for organic butter as this is often the richest in colour.

Q:You often specify a 1lb bread tin in your bread recipes. Is this really essential? (Ruth Young, Leeds)

A: A 1lb tin is a traditional size tin and is often deeper than the metric equivalent which tend to be slightly longer and shallower. The deeper 1lb tin results in a deeper loaf which is better for slicing. 1lb tins are available in good kitchen shops or try Lakeland shops or mail ord

Q: I am confused about what programme to use on my bread machine. Please advise. (Steph Aston, Chippenham)

A: It is important to follow the programme times given in the recipe to work out which bread machine programme to use. The programme may be called a variety of names depending upon the make of the machine but the total kneading /proving/ baking time is what you are looking for. There is often a chart in the bread machines instruction programme which summarises all the different programmes.

Q: Do I need to partially cook my pastry for a quiche as I do with standard flour? (Nicola John, Weston-Super-Mare)

A: It is not necessary to partially cook (blind bake) Glutafin pastry before adding the filling for quiches and flans. To make sure the pastry base cooks evenly it is a good idea to cook the quiche resting on a preheated baking sheet.

Q: Do I need to sieve Glutafin Mix for sponges and pastry? (Denise Hopgood, Oxford)

A: It is not necessary to sieve Glutafin Mix prior to use as it does not clump in the pack

Q: How do I prevent my fruit from sinking in my fruit cakes? (Mike Glassborow, Bath)

A: In standard flour it is the elastic properties of the gluten which support the fruit evenly throughout a fruit cake so without the gluten we home economists at Glutafin have had to work out an alternative method to ensure good results. The secret to success is to follow the fruit soaking instructions. By combining the dried fruit ingredients with the butter and sugar, cooking and soaking this gives the strength in the cake to keep the fruit evenly distributed. Each recipe varies a little so follow soaking instructions carefully.

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