So, I’m late. Not doing the challenge but getting it up. Something about there being 70 people in my house a few hours ago, and me needing sleep, and well, I need sleep. Anyways, this challenge was fun. I made three different types all at the same time =D. In case you were wondering, we made Vols-au-Vent, and that means that the challenge was puff pastry. Puff and gluten free don’t tend to go together, but I made it work, sort of. I’m sure someone else came up with an awesome flawless recipe, but mine weren’t to bad. Not fluffy, but like a flakey pie crust. A delicious flakey pie crust =D.
The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
Now, here are the pictures of my experience with “puff” pastry =D.
As I said, there were 3 types. Type 1 is in the back, and type 3 is in the front. Type two, well you’ll never guess where it is =D.
I cut off a bit of each type, because I didn’t want to be drowning in vols-au-vet. I just made the amount above.
Maybe you’ve already noticed, but the ones in the first (front) row are from Type one, the ones in the second (and one in the third) are Type two and the ones at the back are Type 3.
They puffed up okay. The tallest ones were 1 cm tall. Or so…
Yum =D.
I even made little toppers =D. The thinner ones turned out like crackers, but some puffed up.
And they were perfect with strawberries.
See! They sort of puffed =D.
My little brother ate them like this.
So, my dad had them like this.
I enjoyed this challenge. There was lots of turning, but it was worth it. Even if they didn’t go very high. If only here was a protein that made things rise… Besides gluten of course!
In case you were wondering, there wasn’t much difference between the types I made. They all tasted good, and everyone prefered the one they ate that rose the most. The ones that seemed to do that were not rolled out too thin, but a little thicker (maybe 3mm, but I’m not sure). Next time, I’ll not roll it out so thin, and see what happens. I used the provided challenge recipe, which you can find on Steph‘s site, or at the Daring Kitchen =D. The only major difference was that I made 1/5 of the recipe. So either make a small batch, or multiply the flours by 5.
Type 1:
1/4 cup millet flour
1/4 cup tapioca flour/starch
1/8 cup sweet rice flour
1 tsp xanthan gum
Type 2:
3/4 cup Bette Hagman’s Mix
1 tsp xanthan gum
1 tsp vinegar
an extra 1/8 cup water
Type 3:
1/4 cup corn flour
1/4 cup corn starch
1/4 cup millet flour
1 tsp xanthan gum
Thanks Steph for a great challenge, and have a great day everyone!!
xoxo
Lauren
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