More people than ever are choosing gluten free food and not because they require that particular diet.
Many of the shop bought products are of the long life variety and are consumed rather than enjoyed. One of the biggest complaints I hear from people is that the food lacks flavour and is often not very appetising. This should never be the case, and should never happen when food is prepared and cooked properly with the emphasis on taste.
Everything in Tynan’s restaurant is cooked fresh everyday so it’s no surprise that more and more customers are requesting gluten free products.
Much of our gravy, sauces, soups, main courses and sandwiches and at least three or four desserts and tray bakes are made daily using gluten free flour. It really is a pleasure to see people enjoying appetising food that fits within their lifestyle and food choices. Many people find gluten free flour difficult to work with. Indeed, most of the recipes I use have been trialled by me a number of times to get them just right. Considering that bread is enjoyed by so many people, it really is fantastic to take gluten free bread and scones fresh from the oven every morning and serve them to people.
The scone mix when combined looks like a batter mixture. The best way to bake them is in a muffin tray, using muffin cases. They rise as high as a muffin, but can be split as you would a scone, and enjoyed with butter and jam.
For the bread, I use the same measurements as recommended by Odlum’s on their Tritamyl mix bag. When it’s not overmixed the bread stays lovely and light and rises well. Gluten free baking is something that needs to be befriended to be successful. A little persistence is necessary but very beneficial.
Gluten free scones
8oz Gluten Free Tritamyl Self-Raising Flour
1tsp Gluten Free Baking Powder, (available in Fruit & Nut Health Shop)
1¾oz Caster Sugar
1 Medium Free Range Egg
¼pt Milk, at room temp
Beaten Egg to Glaze
1 – 2tbsp Granulated Sugar, for sprinkling
Preheat the oven to 220°. Sift the flour and baking powder into a bowl, rub in the butter until mixture resembles breadcrumbs and then add in the sugar. In a separate bowl beat together the egg and milk and add to the flour mixture, and beat to a smooth consistence resembling a batter. Line a cupcake tray with 8 cupcake holders and fill with the mixture. Brush with a little beaten egg and some sugar and bake for 15 to 18 minutes, until golden brown. Serve with homemade raspberry jam and some freshly whipped cream.
Gluten free bread
This recipe makes 2 x 1lb Loaves
24oz Gluten Free Tritamyl Self-Raising Flour
24fl oz. Milk, at room temp
1tbsp Vegetable Oil
Preheat the oven to 200°. Put the flour into a mixing bowl and add the milk and oil and mix to a thick dough. Split the mixture into two 1lb greased loaf tins and bake for 40 to 45 minutes.
The secret to getting this bread nice and high is not to overbeat the mixture, so combine all the ingredients, beat for about one minute and then straight into the tins and into the oven.