Tuesday, March 30, 2010

Baking and Cooking with Jule’s Gluten Free Flour

I am so thankful there are pioneers in the baking field that have experimented with combinations of flours to come up with a blend that is most similar to “wheat/gluten filled flour”. One of the mixes I just love is Jule’s Gluten Free Flour.

I first ran into Jules at the Thrive Food Allergy show at McCormick Place. Her flair and dedication to making delicious baked goods sans gluten is evident in the recipes she sends out when you sign up for her mailing list. Not only do you get recipes for foods you thought were off limits with your dietary restrictions, she also sends out notifications for great discounts on her products and FREE E-cookbooks you can download filled with additional allergen free recipes. Thought you had to give up pierogies or linzertorte, not true with Jules!

Jules is not one to compromise, a celiac patient herself, Jules Shepard was tired of bland-tasting, gritty alternatives to her favorite foods. So she set out to develop a truly all-purpose gluten-free flour she could use to replace the wheat/gluten filled flours found in her existing recipes. This mix has taken Jules over 2 years to develop!

Jule’s Flour is made of: Expandex® Modified Tapioca Starch, Potato Starch, Corn Starch, Corn Flour, White Rice Flour and Xanthan Gum. Jule’s all purpose flour and mixes are manufactured in an allergy- and gluten-free facility, and are also certified kosher. What’s extra nice is you don’t have to worry about adding Xantham Gum to recipes, it’s already included!

Today I will be sharing Jule’s Matzo for the upcoming Passover holiday. Also be sure to check out my list of recipes perfect for Easter. Enjoy!

Serves 4

1 cup Jules Gluten Free All Purpose Flour
½ cup almond flour
4 tablespoons extra virgin olive oil
3 tablespoons water
½ teaspoon Kosher salt

Preheat oven to 450°F (425°F convection)
Whisk together Jules Gluten Free All Purpose flour and almond flour then add in the liquid slowly while stirring with a fork or pastry cutter.
If the dough is too dry, add additional water by the ½ teaspoon in order to get dough wet enough to form a ball, but not be sticky.
Form a ball with the dough and pat out onto a clean surface or pastry mat dusted with Jules Gluten Free All Purpose flour.
Pat with your fingers to flatten the dough and roll to the thickness of a saltine cracker.
Prick cracker with a fork and sprinkle with additional Kosher salt if desired.
Bake for 10 minutes or until slightly browned on a parchment lined baking sheet.

1 comment:

Gigi said...

I'm sending this to my friend whose daughter has a gluten allergy. She will love the free ebooks and stuff. thanks!