Wheat free flour substitute needed for cottage pie

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SkiffGirl

Wheat free flour substitute needed for cottage pie

I planned to make my fail safe cottage pie for a supper party this Friday but a guest has said his wife is wheat intolerant.

My recipe asks for 25g plain flour and some worcester sauce which the label states contains gluten so both these are obviously out.

Before I rethink the main course, is there a flour I can replace this with without compromising the pie?

Advice gratefully received.

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Tompeters

Wheat free flour sub

The flour will just be for thickening, I think? I'd just leave it out - some potato in the meat mix will do the same job.

I'd be surprised if Worcester in these proportions is a problem but I'm not a Dr or a dietician. Ask the guest? I keep a jar of open anchovies in the fridge for pizzas and so-on, so if Worcester is a no-no you could mix one anchovy with a splash of vinegar.... not too much, mind.

What would worry me more is the other things if it's a proper meal....starters - soups almost invariably have gluten, so do most desserts. Anyway, shep pie is a good choice, everyone loves it and it doesn't tie you to the kitchen.

Good luck with the dinner and I hope all goes well :))

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SkiffGirl

Thank you for advice

Thank you for replying and your advice.

I've had a change of heart as recipe is so good and don't want to mess with it - Worcester sauce content is 70ml so noticeable to leave out (blame Mr Ramsay for this).

Starters are glasses filled with shredded cold roast chicken, little gem, sliced mango in a homemade piquant mayonnaise (all checked) and desserts individual lemon possets with raspberries again all checked. Nibbles are home made veg crisps and oven roasted chilli chickpeas.

For mains, have decided to go for prosciutto wrapped salmon fillets with oven roasted med veg and lemon creme fraiche sauce to dollop on.

Just need to cook it now!

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Tompeters

skiffgirl

Hmmmm... if you're needing to boost numbers at your gathering my arm could be skiffed ;) Sounds perfect. But 70ml of worcester?!! The bottles I buy are 150ml and they last some time. I put around half a teaspoon into a mince pie for four. But it is good? Can you share the recipe or a link?

Good luck with the dinner :)

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SkiffGirl

Cottage pie

The recipe is from Gordon's Kitchen Heaven book Page 162. I am more of a Delia or Nigel Slater cook but Gordon's recipe cannot be bettered and all who eat it love it and its never let me down!

I normally make it for 8 but in two batches as this works better than trying to double up to make it for 8 in one go. As part of a 3 course supper a 4 serving can serve 6 with buttered leeks. Good made a day ahead. He asks for 75ml W/sauce but I put in about 50ml. I also don't use all the stock quantity he asks for and knock off about 20ml or so holding back just in case.

The key is patience because the reducing of the whole mixture before decanting into dish is no where near his timings. It looks scarily wet and sloppy to start with but don't rush it. (Making 2 batches can be a chunk of the day, you are looking for a dense, dark mixture almost like a Ragu). I can cook it low for about 1 hour 30 before I'm happy to pour it into dish for the potato topping. Ensure mixture sure cold before adding potato as otherwise it can sink a bit (I tend to add more potato than he asks for). Then in the oven brushed with butter and is happy to sit until you are ready.

I think definitely worth the effort and try to skiff off the next day!

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Tompeters

Cottage Pie (Wheat free flour sub)

I think I'm going to have to try that next time I hole-up in the kitchen for a day's cooking (with iPad). What puzzles me is that the meat doesn't get over-cooked. If on the simmer all that time during the reduction, doesn't it become fibre-ey? With all the flavourings, can you taste the meat at all or can one just use anything?

I'm a sailor rather than a rower myself ... other than rowing ashore :)

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SkiffGirl

Worth a try

It is a recipe that flies in the face of lots of cottage/shepherds pie recipes (no it doesn't dry out but becomes wonderfully thick and dense -to the point your wooden spoon leaves a slight tramline through the mixture). The meat I use is Aberdeen Angus steak mince from Waitrose deli. My hob a Miele induction.

Everyone has their favourite and am sure it won't suit all, but we think it is delicious and our friends (particularly the men) go on about it. It is a supper party main dish that needs nothing but the leeks and a smart bottle of ketchup (I use Stokes brand brown and red). On the night is effortless which is what we all want. (Which is why I am rankled I cannot do it Friday) :o(

BTW I don't put the egg yolks in the mash.

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Tompeters

Cottage pie (wheat free flour thread)

I can get similar ground steak from the butcher and Morrisons, I assume low fat - 5%? I use my induction hob for those things (Kenwood, counter-top) as the gas just won't control low enough. I'd love a truly proportional induction, mine is ten-steps. It sounds really good though I confess I am still very unsure about such a lot of worcester. Still, if you say it's OK, I'll give it a go....I'll test it on Thomasina. Hope yours works out well for you and thanks for the gen on the pie.

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Gerry

wheat-free flour

Skiffgirl, I use gram flour (besan) for thickening when coelic visitor comes. Makes nice gravy too but needs more whisking than regular flour to make it smooth.

 
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