If you’re gluten free you know that there can be some pretty funny things going on in the kitchen as you are feeling your way around.
Well, my Mother has taken it upon herself to experiment whenever I’m in town – and we have a ball doing it!
You know what roti is right? It’s like a flatbread made with wheat flour – so we have a few different gluten-free flours in my Mom’s pantry and decided to try buckwheat flour to make roti.
We were so excited to try this…so we measured it out, added xantham gum and baking powder, knead it…..
and then realized that the roti dough had gone charcoal gray.
We were a bit concerned but figured carry on, carry on…
We left it to rise for half hour but it didn’t.
Carry on, carry on…
We rolled it out and placed it on the stovetop and let it cook.
It was black. Like a blackboard in school type black with a little chalk rubbed on it? Black roti with little bits of white gluten-free flour dusted on it.
Not attractive at all! I tried it and it wasn’t bad, especially when eaten in conjunctions with other foods, but it really would not fool a roti lover – neither by taste or by sight.
So we decided to fry it and made black fried roti fritters as such. They came out like little pita pockets! And they tasted a little less dry than the previously made batch.
I think we can use this – especially for entertaining – we can make healthy fish pockets with sprouts for example – it would look and taste really amazing. At least I think so…
hmmm….
This will need some more thought and a lot more experimentation.
In the meantime….we will keep trying to find a good roti flour alternative!
(Oh, and yes I’ll take a photo for you but I’ll have to upload it when I get back to Canada…)