I’d never cooked with gluten-free flour at all until someone joined my writing group who is coeliac; I bought some gluten-free cookies and biscuits, and to be frank, they were terrible! Like eating sawdust! I looked up some recipes, bought some gf flour and started baking… and I have to say that everything I tried has been very well received, eaten and enjoyed!
I fancied a savoury something today and looked up a recipe for cheese straws, which I adapted and changed a bit, and here it is, my version of cheese straws, gluten-free:
- 4 oz gluten-free self-raising flour (if you want them harder use plain flour)
- 1 pinch chilli powder
- 2 oz butter
- 2 eggs beaten
- 3 oz finely grated cheese – I used a mixture of cheddar and provolone, but you could use whatever you like, fancy, have in the kitchen
- salt and pepper
- a little milk if necessary
- rub the butter, flour, chilli,, salt and pepper together until they look like breadcrumbs.
- add 2 oz of cheese.
- add as much egg as you need to make a soft dough.
- roll out in a rectangle to about ¼ inch or less thick, use the side of a knife to get th edges nice and straight
- mix the remaining cheese with the remaining egg – add a little milk if it’s too stiff and dry
- smear, spread, put the cheesy mixture all over the pastry, right to the edge
- cut the pastry into narrow strips (mine were about ¼ inch wide)
- they are extremely fragile, so use a palate knife to lay them on a greased grease-proof paper sheet on a baking tray. Mine were a little too close together so ended up conjoined but it was very easy to turn them over when cooled and recut them
- bake for 12 or so minutes at 220°C, 425°F, gas mark 7 – i checked them from about 10 mins on to make sure they didn’t catch and burn