Tricks

Before embarking on this gluten-free cooking, I can assure you that I have tested and re-tested all recipes, they are part of my daily life. By following these advice, you too will succeed. In cooking and especially in gluten-free cooking (bread, brioche, cakes), to obtain quality products it is important to follow some basic rules:

  • Always, well beat the eggs: they will lighten the cake.
  • Well mix the fat (oil or margarine) to the dough: this will give consistency.
  • The chemical yeast will not be introduced in the preparation only at the end, just at the moment to put it in the oven.
  • The oven will be well heated in advance otherwise the semolina or the flour will have the time to deposit in the bottom of the cake tin.
  • Do not put too much Maïzena in the preparations: it will deposit in the bottom of the cake tin and will form a bitter and a badly cooked layer to the taste.
  • Do not cook in cake tins for cakes or for savarin: the pastry will not cook and will not inflate. Use rather a cake tin as the tray meal of Kalb Ellouz or Baklawa: the well displayed dough will cook more rapidly and will have more chance to inflate.

 

 

 

 

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