Gluten-free buns

confusticated

Hey, we're having a cake sale in work tomorrow and I said I'd make some queen cakes. Thing is, one of the girls I work with is coeliac and she never gets to eat any cake at this type of thing. I have some gluten- and wheat-free flour so I was going to make a batch of gluten-free ones as well. Can I just sub in this flour for normal plain flour or should I add anything extra? Should it taste okay? (I think horrible cake would be worse than no cake for her!) Help much appreciated!

Cerulean Chicken

You can just use gluten free flour but your utensils (spatula, bowls, etc) can hold onto particles of gluten so it depends really on how severe her reaction is to it. Some people would be fine with just the flour substituted, others can get sick from the cross contamination of using the same utensils as baking with gluten.

confusticated

Thanks, from what she's said I don't think it's on the severe end of things so I'll work away with just changing the flour, and do the gluten-free ones first so there's no normal flour residue around the place.

annamcmahon

I just substitute but use doves flour not the odlums crap. Make sure to use gf baking powder as well

confusticated

Yup that's what I have, and bicarbonate of soda so should be ok. Thanks!

Stench Blossoms

annamcmahon wrote: »

I just substitute but use doves flour not the odlums crap. Make sure to use gf baking powder as well

I find the odlums ones to be excellent. It just needs to be sieved first.

confusticated

I found there was a really funny, almost bitter after taste to the buns. I made another batch with ordinary flour and they were fine - any of ye come across this before?

RonyPonyBah

A lot of gluten free ingredients on here, might be worth taking a look.
http://shopglutenfree.ie