FLOUR THAT’S GLUTEN AND WHEAT FREE…

With so many of us suffering with gluten and wheat intolerances but still wanting to bake it was great to see flour without either.

Oast to Host has solved this problem with its two new flour blends Cake and Pastry. They have been expertly blended to give you light and fluffy cakes and crisp pastry. They contain a little dried egg albumen, which helps with the texture of the bakes.

They start at Cake Flour £4 for 450g for 2 available online at Oast to Host. And the Pastry Flour £9 for 2 x 450g.

This wonderfully versatile flour allows you to make your favourite: CAKE/cup cakes, SCONES, BLINIS, STEAMED PUDDINGS & BISCUITS.  Everyone will be coming back for more!  Each 225g recipe will make a generous 8″ Cake. 

You can make anything from Lemon Drizzle, Coffee and Walnut, Chocolate, Battenburg or Carrot Cake!  Our new in-house favourite is Earl Grey Cake using real tea leaves! 

See how easy it is to make this delicious subtly perfumed sponge cake by watching their video. They have lots of recipes on the website.

NINE TIPS ON USING FLOUR IN BAKING…

  1. Sift your flour and baking powder together 2 – 3 times when making a cake, as it will give your cake a very light and even texture and stop air pockets from forming.
  2. Try to store flour in an airtight container as it keeps better that way.
  3. Flour in baking, a high gluten flour would be used for bread and a low gluten flour for cakes
  4. Use plain flour which has a low protein content for baking cakes, pastries and biscuits and also for thickening sauces.
  5. Always stir flour to loosen before measuring.
  6. Use cocoa instead of flour for dusting a greased tin when making chocolate cake.
  7. Get a rise out of plain flour by adding extra baking powder ( 1 teasp for every 125g flour.
  8. Never substitute coconut flour with any other flours as they are not equivalent.
  9. If a recipe calls for 1 cup of all-purpose flour, try using ¾ cup whole-grain.