Introducing Gluten Free Flour with Chef Risma Good
In Indonesia, gluten-free lifestyle enthusiasts are increasingly popular, one of which can be seen from the online baling class held by Chef Rismagood on August 17-18, 2024 yesterday. Risma Widyastuti, BBA, Diploma in Gastronomy, Nutrition, and Food Trends Le Cordon Bleu Paris. Chef Risma, her nickname, has another way of finding gluten free recipes, which is by exploring gluten free bakeries in various parts of the country. By knowing the flavors, the tongue can be a reference to find the work. This time, the theme was “How to Make Gluten Free Recipes for Beginners”.
The two-day online event was attended by more than 500 participants who showed their enthusiasm through their creations uploaded to Instagram and tagged @ladanglima.id. On the first day, chef Risma taught the participants to make gluten-free bread in the form of donuts, buns, gamchi and pizza base. As for the second day, the material taught how to make gluten-free sourdough. This process utilizes wild yeast and bacteria found in sourdough starter instead of commercial yeast. Not only that, various types of donut toppings, fillings, and glazes were also taught by Chef Risma. Participants were able to make gluten-free bread that is not inferior to famous bakeries .
Participants were also taught how to make their own gluten-free natural yeast at home. It turns out that making natural yeast is very much in line with healthy living, when humans take care of their nature, their environment, then the good bacteria that are the forerunners of gluten-free sourdough will be easy to make. Chef Risma teaches all the basics , but also includes a lot of theory that can be learned. There is even a way to make this sourdough bread not too sour .
The recipes created by Chef Risma use various types of local gluten-free flours, one of which is Mocaf from Ladang Lima. Mocaf (Modified Cassava Flour) or better known as gluten-free flour can be applied to many food preparations with results that are almost equivalent to using low protein flour. Ladang Lima produces mocaf flour from selected cassava from local farmers. The cassava used is treated and cultivated naturally. This natural flour is processed through a fermentation process to produce high-quality gluten-free flour, rich in fiber, and without preservatives.
“With gluten-free processing classes like this, hopefully in the future more and more Indonesians will know about how rich this country is. There are many and varied gluten-free food ingredients that can be made into flour and then processed into healthy snacks that resemble conventional bakery and pastry products,” concluded Chef Rismagood.