If you have been reading my blog posts over the past few years, you know that I am a scratch cook with a large family. One of my family members is gluten-free. Since it is one of my children, there has always been the pressure for me to make foods that are gluten free, but also tasty enough for the entire family to eat, and most important; not be too weird. There is nothing worse than bringing a snack to the party and no one eats it because it is gluten free and tastes like sawdust.
I have been creatively recreating my recipes to accommodate the gluten free guidelines, but we do miss some of the more loved food items I used to make, like breads and tortillas, even noodles.
Recently, I was invited to try a new gluten free flour that promised to taste good, and even make noodles! I admit to being cynical. Many grainy, gummy biscuits have been baked in my kitchen over the last couple of years.
I've been using Steve's GF Flour Blend, from Authentic Foods for a week. I was surprised at my results. First, I made chocolate chunk cookies. Soft, chewy, not a hint of bitterness. They baked up beautifully and tasted like a good quality chocolate chunk cookie.
Then, I made tortillas. With 5 kids, tortillas are a staple, and making them from scratch is a no-brainer. Steve's GF Flour came through again! The tortillas were soft and pliable, they tasted slightly nutty, but very mild, and it was difficult to keep ahead of the swipers who kept eating them as fast as I could cook them. I was able to grab a quick photo of a partial stack:
I also made a loaf of bread, and was pleased that it actually proofed! The crumb was much finer and had no grit that is common with gluten free flours. The following day (I saved some specifically to test) the loaf was still moist and sliced well. It did not fall apart like most GF breads. This made it easier for making sandwiches without having to toast the slices first.
Last but not least, I made noodles. Now, if you have ever made noodles from scratch, you know that when they go well, making noodles is quick and easy. When the dough is not just right, you end up with a pasta roller full of gunked up dough.
Again, Steve's GF Flour didn't disappoint. My dough was soft and pliable, but not falling apart. It rolls beautifully and cooked up just as my wheat flour noodles used to. If you buy it for nothing else, this flour will truly allow you to enjoy your homemade noodles once again. That in itself is reason enough to buy it. Authentic Foods gave me this recipe for noodles:
Gluten Free Noodles
5 large eggs
1 ¼ cup water
2 tablespoons Virgin Olive Oil
543 grams Steve’s GF Flour Blend
1 tablespoon potato flour
(Makes about 8 servings)
Directions
Place eggs, water, oil, and both flours into mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes. Remove dough from bowl and hand knead for 1-2 minutes. Divide dough into 6 equal pieces before processing with pasta sheet roller attachment.
Cooking Pasta
Add ¾ teaspoon of salt, 1 tablespoon olive oil to 1 quart of water. Bring to a boil, reduce to simmer, add pasta. Stir pasta occasionally to keep it cooking evenly. Cook until al dente or slightly firm to the bite. Drain the pasta in a colander. You may want to run cool water to prevent it from over cooking.
Cooking Time
Dry pasta approximately 5 minutes; fresh pasta 2-3 minutes depending on the thickness of the pasta.
PROS:
Replaces wheat flour 1:1
No Gums is accurate; dough is light and doughy-it even proofs!
Can be used for tortillas and noodles with ease.
"Acts" like wheat flour when baking. Browns evenly and not too quickly.
CONS:
Like an GF flour, it requires a little more moisture, depending on the recipe, this means more oil/butter or eggs. Just adding water will make it heavy.
Do not try to use this flour as a thickening agent. It turns the liquid into an unappetizing gel.
Editorial disclosure: Foodista received product for our honest review. No other payment was received.
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