Random meals and bakes I have made over the last few months that I just found on my camera.
QOTD: What recipes would you like to see me try?
Recently, after a few messages my body was sending me, I had a thought that I may be intolerant to gluten, so I have decided to give it up for a few weeks to see if there is any difference to how I feel. Of course I decide this the day before I planned to make a Victoria Sponge cake.
Unable to do the shopping in time to get some gluten free flour, I decided I would experiment with using ground oats. I found a random recipe and, instead of all purpose flour, I replaced it with oat flour.
To make the oat flour, I got some porridge oats and ground them up to a fine powder. The recipe says to use 1 3/4 cups of flour, I used about 2 1/3 cups (a decision I would later regret) as I had read that using oat flour makes the cake more moist so you should use an extra amount to absorb the wet ingredients.
Structure: I wish I hadn’t put so much oats. It came out very dry and crumbly. One of the layers broke in half. Next time, I will put less and maybe use a different binding agent, like no egg or ground flaxseed, to make sure it holds together.
Appearance: It came out really bubbly. I’m not entirely sure why. For the filling, I just used a jam layer. I didn’t have any cream to put in it. Come to think of it, I was really low on ingredients when I made this; I’m not entirely sure why I went through with it today.
Taste: Funny enough, it had quite an oaty flavour. Although the outside was a little crumbly, the inside was moist and sweet and held together. I put the right amount of jam so that it wasn’t too sweet but also not too dry. I’d say this one was a pass.
In conclusion, I’m glad I tried this out. It wasn’t the best cake attempt but I have never been all that good at making cakes anyway. I appreciate the practice. I am willing to try out more experiments and see what works best for me and I will probably figure out my own recipes in the future.
Update: As it happens, I am not gluten intolerant. However, I will still be trying out more gluten free recipes for those who are.
QOTD: What are some of your favourite gluten free recipes?