Beware of contamination by wheat flour if the same equipmentis being used to prepare both gluten free and non gluten free meals.
If you are cooking on a regular basis a bowl type mixeris indispensible. A spare bowl can be very useful.
Many of the bread and cake recipes are improved by the additionof pureéd banana, sweet chestnut, tofu, apple or carrot. It is almostimpossible to blend these to a smooth texture by hand. Choose a processorthat is easy to take apart and clean and can cope with quantities of food.
This attachment is available for the Kenwood mixer only. I findthis indispensable. Using a grain mill to grind the whole seed removes thepossibility of contamination that arises in a commercial mill where the sameequipment may be used to grind wheat flours and gluten free flours.
The grain mill will grind most hard dry seeds to a flour. It canbe used to grind Amaranth, Beans, Millet, Lentils, Mustard, Peas, Quinnoa,Sorghum, Teff and most spices.
Oily seeds such as Sesame and nuts can be put through the grainmill but tend to clog the grinding mechanism.
Rice does not grind well in this attachment.
Pearl sago and tapioca are too hard to grind into flour.
Suma Wholefoods used to supply a small grain mill, made in India,which will grind grain, pulses, nuts and spices. But I am told they no longer do so. Please contact me if you can supply a suitable small grain mill for use in UK or USA
This is very useful to reduce the cooking time for soups and stews,particularly for those containing pulses
BEWARE, Some brands of 'rice paper' are made using wheatflour.
Use silicone coated non-stick baking parchment to prevent bakingfrom sticking to tins. Greaseproof paper or aluminium foil are not nearlyas effective.
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