oreo-style chocolate cookies with white chocolate filling, gluten, corn and tapioca free

Flour mix two, made from a third each of urid, buckwheat and brown rice flours, continues to be a reliable mix for many baked goods.  Here I made a quick batch of oreo-style chocolate cookies for the grandchildren.  These cookies are a little intense by themselves but the frosting balances them well. If you don't want to eat these with the frosting filling you might want to add a bit more butter and cut the cocoa a little.  (The eight year old didn't eat hers. Tortilla chips filled the gap.  This flour mix obviously produces a more bitter result than my usual flour mix.  Cut the cocoa down to 30g unless you want a super intense chocolate cookie.  I was told they would be good with vanilla ice cream)

Ingredients
100g flour
1 tsp baking powder
40g cocoa
100g sugar
40g butter
2 eggs (use only part if necessary)

Filling
50g white chocolate
25g butter
50g icing sugar


Oven 175C fan
2 lined baking sheets

Mix all the cookie dry ingredients together and rub in flour or blitz in a food processor.  Stir in egg until you get a manageable dough.  If you don't mind the cookies being more rough shaped just tip the egg in and spoon the resulting mix onto lined baking sheets.  I did the latter as I was in a hurry, and just tapped errant dough into place with a damp finger.

Cook for 12 minutes in a 175C Fan oven.  This mix will be ok left before baking, or frozen for future use.

Cool on baking sheet.  Don't take the cookies off the baking parchment or tray until they cool slightly as they will tend to go out of shape. I tend to slide my liner onto the cooling rack so I can reuse my baking sheet, and this speeds  up both the cooling and baking.

To make the filling, melt the butter and chocolate together.  I use a microwave on medium heat for two minutes, stirred half way through.  You can use a double boiler.  Just stop before the chocolate is fully melted to allow residual heat to finish the job, or you might over cook the chocolate and spoil the texture.

Mix in the icing sugar.  Don't put all of it in at first.  You want a firm easy to handle wodge of frosting, but not so dry that it cracks.

When biscuits are cool either use a knife to coat the cookies with frosting or, if, like me, you made the frosting too stiff, just make a disc of frosting in your hands and press it onto the cookie.

How to visit friends

Sometimes it feels like the simplest thing would be to stay home and get all your food delivered and never spend time in the contaminated wheat-ridden world.  Getting people to shower and change when they came to visit would be nice. However, if this doesn't suit you, there are some precautions you can take to making it a little more likely you can enjoy your friends company and not spend all your time gazing at the door of their loo.

Take some food with you.  People get uneasy when they are eating and you don't.  Pack something that you can eat while holding the wrapper so that you reduce the chance of getting gluten on your food from your fingers.  Remember, their sofa, chair back, novels, baby photos...all will be covered with invisible gluten.  Their cutlery will live in a drawer that has crumbs in it.

Don't allow your niceness to persuade you to eat food made specially for you using normal dishes.

Accept a tea or coffee unless you have an important day following, but be aware that unless they use a dishwasher you will probably get some gluten contamination from the cup.

Take some glutenzyme capsules with you.  Before I discovered these I couldn't spend an afternoon with my friends as the gut ache would start after an hour, and the brain fog an hour later, even if I didn't eat or drink anything. Taking one of these every hour allows me to enjoy my afternoon.  I buy these off the Internet.  Make sure you get ones that are lactose free if necessary.  You can order them from your local chemist.  With these I can stay for several days at my sister's house, without them I need to leave after a couple of hours (and she lives a five hour drive away; being able to stay is good).

Chose the right clothes.  Wear elasticated waistbands or clothes with belts where you can accommodate a sudden six inch increase in waist size.  Wear a long loose top so that the resulting gape between the zipper halves will be hidden.  A long loose dress allows a lot of expansion.

Carry hand wipes with you.  You can clean surfaces and hands.  I like Sani-hands, which have a textured surface on one side which is great for scrubbing.  I buy them in bulk off the Internet and always carry some.

Encourage people to eat as a separate activity from handling things.  I meet a group of friends who share an interest in the wilder end of embroidery - we look at each others work with clean hands and that reduces the spread of gluten.  I have handed someone a wipe and got them to clean their hands before looking at a book of mine...people do treat bread and biscuits as if they were clean items when the are not.

If you do get minor contamination, fennel tea can help with the colic, as well as medicines from your pharmacist.  If you have a day when you need to leave the house and feel well enough to go out, an anti-diarrhoea medicine can help give you some time.

Of course, a full scale contamination probably means you wont be able to do anything else for days, but the minuscule invisible contamination issues may be manageable with some of these tips.

Making lentil flour

I have been asked how to make lentil flour by MusicFoodLife

"Can you explain how to make lentil flour?  Do you need to cook it first, or do you just clean and grind it?


Thanks"


I don't cook the lentils first.  I am slightly ashamed to admit I never even clean it- I just tip the lentils straight from the packet into the flour mill!


There are three ways  to get the flour:

The first is to find a supplier that provides it ready ground.  The urid lentils I use are availailable from Indian retailers - often labelled Papad flour.  Southern Indians use this lentil flour in their dhosa and other fried/steamed foods.

If you can't find it pre-ground their are two ways to make the flour.

The traditional southern Indian way is to soak the lentils first and then grind them.  Soaking and the usual slow fermentation releases extra nutritional value in the lentil.  If you do this you need a good blender (or the traditional heavy flat stone and stone roller and lots of effort).  Just whizz with some of the liquid until you get a smooth paste.  You can then use this as the start of any recipe that has liquid in it, though it may be difficult to make pastry as that usually has very little water added.  I haven't tried that.

The third route is to grind it in a flour mill.  Again a blender used dry may work.  A coffee/spice grinder should work.  I have a flour mill which does an excellent job but this may be beyond most people's means.  I got one when I realised how awful the pre-packed gluten free four in the UK was, and I tried making flour out of anything I could think of.

I hope this helps - feedback from anyone who tries this would be useful.