Sunday, May 25, 2008

Yes, I Cook.

Yesterday I was lamenting the lack of any decent gluten free roti (Indian flat bread). I know there is a good range of gluten free products available these days, but if anyone knows where to get wraps that are free from gluten, dairy, eggs, yeast, and added sugar, which neither fall apart nor resemble card board in any way, well, I'd really like to hear from you.

Anyway back on track. So hear I was, wishing I had decent wraps to eat my aloo saag with, when I decided I would try to make some, so with no recipe and nothing in mind other then the notion that there couldn't be much to it, after all the base for roti is just flour and water right? So out came the gluten free plain flour, the sifter, and the mixing bowls. I started by combining flour and water until I had something the consistency of a good pancake mix (which turned out to be roughly half and half), then I added a bit of oil and salt and beat it all into submission, before cooking it like a pancake. The end result wasn't too bad, a little bland, but no more so then any of the options commercially available to me. The main thing was it held together well and was suitably pliable for the purpose of picking up curry.

Today I decided to give it another go, this time I replaced the oil with melted [dairy free] margarine, and I threw a handful of cumin seeds in the pan while it was heating up. Once they started popping I added them to the mix and started cooking. This time the end result was a bit thicker and stickier, but better tasting and still well suited to its intended purpose.

I intend to experiment further with this, I'd like to try it with different flours (chickpea for example), and also I'm going to try it with rice milk.

Whether or not I make this when I am also cooking the main meal (which I do from scratch) rather then just having leftovers will probably hinge on whether I have time to do it in advance, since [a] the stove can't accommodate that many pots and pans and [b] most Indian recipes require very close attention in the initial stages or the spices will burn.

18 comments:

catsmum said...

you didn't mention any of this yesterday - impressive btw - and thanks for minding Dave for me.

Anonymous said...

My mother-in-law is Indian and she makes roti out of chickpea flour or soy flour or buckwheat flour for me (depending on her mood). She uses a little clarified butter on it after it's cooked - all that's in the dough is flour and water. Also look up recipes for socca (chickpea flour "fritters" from Nice, France). Good luck!

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