Proof of concept
A while ago on a wet afternoon I had the kitchen to myself, so it seemed to be time to test some ideas. There are a number of challenges in gluten free baking: croissants, flaky pastry and phyllo pastry. I have developed a recipe for croissants. It does use a little xanthan gum, so, even though I can make them, there is more work to do if I want to eliminate the need for gum. In hindsight, flaky pastry is not really that difficult. I have a few recipes that work well, and there is no gum in my flaky pastry. One challenge remains: phyllo pastry.
Other pastries are easy because they are relatively thick - at least 2mm. Phyllo, is thin, so thin that it is difficult to make a sheet that doesn't tear under its own weight. This 'phyllo' is just under 1mm thick, not paper thin. There is no gum, just millet flour and tapioca flour. One day, perhaps another rainy day, I'll try this again, and perhaps I'll go all the way and make baklava or strudel!
When I had to go gluten free I was disappointed at the taste and texture of gluten free baked foods that were available. Packet mixes were very disappointing. So I started to develop recipes that are good to eat.