Friday, 31 May 2013

Gluten Free: Oatcakes


We love a cheeseboard here at Domestic Sluttery, but we remain firmly divided on the value of oatcakes. Our Siany and Laura are amongst the haters, while I am definitely a fan; I don't think a cheeseboard is complete without them. I can understand why people don't like the sawdusty varieties that tend to come in those biscuits-for-cheese selections you can buy. I'm sure I can change a few minds with these oatcakes.

The problem for us gluten free-ers is that, even those of us who are fine with oats, it's hard to find any oatcakes that are actually gluten free. Even oatcakes made from just oats (lots have wheatflour in there, too) aren't made from certified GF oats so they're out. For a bunch of people who can't eat any of the usual crackers on a cheeseboard, this is frustrating (to say the least). If you can't tolerate oats, try using quinoa flakes or some gluten free porridge (the type made from flaked rice) instead.


Oatcakes (makes 12-16 oatcakes)
You'll need:
  • 150g gluten free porridge oats 
  • 35g lard, melted (if you have some, rendered bacon fat is especially good in here)
  • a pinch of salt
  • hot water
Make it!
  1. Preheated your oven to 180°C/350°F/gas mark 4.
  2. Combine the oats, oil and salt in a bowl and add the water, a little at a time, until you have a thick paste.
  3. Divide the mixture between two 20cm sandwich tins and press to cover the surface.
  4. Score the surface to make 6 or 8 wedge shapes in each tin.
  5. Bake for 25-30 minutes, until golden brown. 
  6. Cool your oatcakes on a rack and store in an airtight container.

4 comments:

  1. I think could get on board with these.

    ReplyDelete
  2. Would butter work for vegetarians?

    And yuk to gluten-free porridge - it tastes like pencil shavings. Not that I have ever eaten pencil shavings. Recently.

    ReplyDelete
  3. Not to sound too much like the Shirley Temple movies I watched as a kid (no, not that old. Conservative family and I wasn't allowed tv or radio until I moved out. Thought Guns & Roses was a militant gardening group until I was 17...) but Oh. My. Goodness.

    Was rummaging about in the kitchen for something for lunch and coming up empty, desperate for something starchy and unable to face another baked potato I decided to give these a whirl. Didn't want to bother cooking bacon or getting lard out of the basement freezer, saw the jar of duck fat and figured "Why not?". My GOD these are tasty. And crunchy. (something seriously lacking in GF foods, and no, celery doesn't count) Smelled amazing while they baked, and had all of them in a sitting with some nice bits of cheese I had on hand and a handful of some fresh sweet cherries for dessert. This is going to be something I endlessly fiddle with (maybe rosemary and garlic next? Or a sweet version? Hmmm.) but no matter the variations THANK YOU for such a lovely quickish lunch. First meal I've made myself in a month that seemed worth the hassle. (we're renovating the kitchen - I've cooked over a fire, in a corset, for 30+ historical reenactors, easier meals then trying to get through our mess.) Thanks so much! And try the duck fat. Trust me. SO GOOD.

    ReplyDelete
  4. Have you come across Nairn's gluten free oatcakes? They're really good, especially the cheese ones.

    ReplyDelete

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