Firstly thanks to fellow Allergy Mum, Helen, for sharing this company with me. The Free From Fairy makes wholegrain, gluten-free, wheat-free, and, crucially for us, rice-free flour blends. Whoop! I was eager to try this. The plain flour blend contains teff, sorghum and buckwheat flours, and tapioca and potato starch. We already knew that the boys can tolerate teff, buckwheat, tapioca and potato so sorghum was the only dicey ingredient. For this reason, I wanted to start simple with a basic bread recipe using just water (350ml), yeast (2 tsp), olive oil (6tbsp), xanthan gum (1 1/2 tsp), salt (1tsp), and, of course, Free From Fairy plain flour (450g). Inspired by the recipe on the side of the packet, which we sadly couldn’t follow exactly as it contained Allergy Brother allergens, I made a tear and share bread. I hadn’t thought to do this before and the boys enjoyed the novelty of sharing food with us.
The first test is always “did anyone react to the food?” and I am very pleased to report that no one did. The second test was flavour and texture. The bread was soft inside with a good crust. The teff flour gave the flour blend a pleasant, sour dough flavour. This wasn’t as overpowering as just using teff flour on its own, which is a bit of an acquired taste. As a final test, I left one piece of bread for the next day to try at breakfast to see how it saves. It was edible, but definitely not as enjoyable as the evening before so I don’t think I could use it to make sandwiches for the boys to take to school. Nonetheless, this was a good product that I was pleased to be introduced to. I have some plans to test the flours in sweet baking as well soon so I shall report back further!