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At Last, A Gluten & Wheat Free Flour Which Really Works!

Multi award-winning bakery brand, Oast to Host, is sharing its secret flour formulas with home bakers everywhere.

Oast to Host is launching two brand new flours. Pastry Flour which has been expertly blended to create perfectly crisp puff or shortcrust pastry and a Cake Flour which bakers can turn into a light fluffy cake sponge.

Like the entire Oast to Host product range, the two flour mixes are completely gluten free, wheat free and vegetarian. When it comes to baking with gluten free flours, this flour range will change your baking experience and expectations forever!

The creation of the blended formulas is a closely guarded secret but we can reveal that the range contains a blend of corn, rice, potato, xanthan and egg albumen.

Oast to Host Cake Flour creates a really moist light sponge which is perfect for sponges cakes, sticky toffee pudding, scones, blinis and biscuits. 225g will make an 8” cake suitable for anything from lemon drizzle, to rich chocolate fudge cake, or Battenberg to coffee and walnut cake. (See the website for more recipes.)

Oast to Host Pastry Flour creates a pastry finish, which is impossible to tell apart from ordinary pastry! Perfect for experts or beginner bakers, this multi award-winning pastry flour is so easy to use, roll and bake. The flour blend is extremely versatile as it can be made into sweet, plain or dairy free shortcrust, puff pastry, cheese-straws or shortbread.

To make Puff Pastry follow the recipe below or head to the website to watch the video. This pastry is a gluten free gamechanger – the resulting pastry delivers a light crisp layered pastry suitable for fabulous cheese straws, sausage rolls, pies and tatins.

To make Shortcrust follow the sweet and savoury recipes below or head to the website to watch the videos. The result is crisp and buttery with a great
texture. It’s perfect for blind baking and will create a superb base for your filling, enhancing the eating experience.

“Gluten free pastry is notoriously tricky to get right using the usual wheat replacement flours. Co-founder Claire and I have spent years iterating the recipe to get it absolutely perfect.” Comments Oast to Host co-founder Sally Black.

We weren’t planning to launch our flours for retail until we were approached by a major supermarket, we know the customer demand is there and it’s time for us to share our secret! Already so many professional cooks, celebrity chefs, caterers and home cooks have come back to us with their positive feedback.”

The NEW 450g range is available in environmentally friendly paper based recyclable packaging.

The flour range is available online RRP from £4.00 for 450g (minimum online order 2) or a smaller bag RRP £2.33 for 195g (minimum online order 3) from www.oasttohost.com


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