I decided I wanted to make bread rolls, so I experimented with rice flour and chestnut flour. The resulting dough rose beautifully and smelled divine, but was so fragile that shaping the rolls was enough to knock all the air out of them and they didn't recover after a second proving. However, as someone who loves her crusts (my Grandmother told me they'd give me curly hair, no luck yet) I still enjoyed the rather flat bread they produced! I decided that these were "trencher" breads, used as plates in medieval times - they were really quite good for that purpose. I feel a medieval banquet coming on! I am new to chestnut flour and now I'm a fan. It is slightly sweet and nutty, so is ideal for cakes and bread.
|flat, but tasty!|
Mocha Cupcakes - makes 12
I topped mine with melted white chocolate. It makes them look like little frothy coffees!
90g gluten free flour (I used Doves Farm Plain White Flour)
10g cocoa powder
1 tsp baking powder
100g caster sugar
2 medium eggs
2 tsp instant coffee granules
60ml (4 tbsp) boiling water
- Add the water into the coffee granules and stir well to dissolve, set aside to cool.
- Cream together margarine and sugar.
- Beat in eggs, then add cooled coffee. If the mix starts to split, throw in a few spoonfuls of flour as you beat.
- Combine flour, cocoa powder and baking powder. Fold this into the rest.
- Once mixed, pour into 12 cupcake cases and bake at 180 degrees Celsius for 15 minutes.
|Mocha Cupcakes, topped with white chocolate|