I tried making an old Scottish staple today. Oatcakes. I didn’t have any family recipes, though I’m sure there must be some, so I used this one from BBC GoodFood. And as I was using up some ingredients, I tweaked it slightly. My gluten free oats were coming to the end of their shelf life so in they went and then I thought it would be nice to make them entirely gluten free so used gluten free buckwheat flour. I used salted butter, again using up stocks, so didn’t add all the salt.
work in progress
The finished products suited my taste but I think in future I’ll add the recipe quantity.
This recipe and all the others I found asked me to bake the cakes but I set aside some to cook stove top on the griddle , this is how they would have been cooked in the past. The stove top version worked but the oven baked ones were crisper.
ready to bake
All in all I was pretty pleased with the result and they weren’t at all difficult. So now I have an addition to my repertoire and one I can offer to guests on a gluten free diet.
I’ve had a move away from family recipes to explore gluten free baking. My initial attempts substituting gluten free flour in regular recipes had varying success, shortbread ok, bara brith (a Welsh tea bread) less so. I decided to look for recipes which were designed flour free. A quick search took me to Nigella Lawson’s website nigella.com which has lots of delicious flour free choices.
So far I’ve tried her chocolate olive oil cake (also dairy free), flour free brownies and clementine cake. All turned out well, I’m blaming my ancient oven for the burnt top of the clementine cake!
I cut off the “overcooked”bits and added lime buttercream
All three of these use ground almonds as their main “filler” so beware if you have a nut allergy. They are pretty rich and calorific too, enjoy in moderation….
Nigella advises that they are best enjoyed fresh and perhaps even warm but you’d need quite a large party to polish them off. The brownies at least freeze well.
chocolate brownie – I had to “test” after freezing
I have cooked a version of the clementine cake using polenta rather than almonds but can’t find that recipe at the moment, if I remember correctly it produces a denser cake.
After all that “testing” thank goodness for sunshine and some lovely walks.