Stuff recently.
Pocket meat pies with gluten-free dough. Normally gluten-free flour (which is usually milled garbanzo beans etc) doesn't hold together well enough to make a pastie-type of pie. No gluten, you see. But 2 tsp of xantham gum per 1 cup of flour makes it tough enough to make pocket pies. The fat in the dough is olive oil. It is a yeast dough, so the texture is reasonably light. Filling is beef cut up fine, cooked for a few hours with red wine, mushrooms, garlic, onions, cream, carrots, tomato paste, anchovies, and so on.
Oxtail in progress. Browned, red wine, rosemary, garlic, salt and pepper. Simple. The lid of the pressure cooker is about to be closed for 90 minutes at high pressure, equivalent to 6 hours' slow cooking.
Improvised chicken and mushroom cream sauce using gluten-free flour. The stuff thickens effectively, though it isn't bleached so the sauce is a bit more yellow than I'd like. Next time I'll use corn starch. Used leeks instead of onions, a more delicate flavour I think. Was served with gluten-free (corn) noodles, which are not bad although, frankly, not very good either. Still looking for a good gluten-free pasta.
