@marion.ferra Hah - that sounds nearly identical to the bread recipe I've settled on - 250g UFF, 2 tsp yeast, 1/2 tsp salt, 20g gluten, 200ml water and 10ml oil :) I give it about 45m in the bread machine getting pounded, then out, shape, rise about an hour and bake about 40m. I hear you about the fiberflour making low carb life possible. Amazing. Literally lifechanging. Made a great cauli cheese last night - white sauce is again a possibility! Suet turns out to be amazing to cook with, it's just a fat like butter or oil but does add a really tasty savoury flavour background to the torts. (Hmmmm perhaps I should try it in the bread!! LOL.) The torts should freeze fine, maybe separate them with something? Mine have never lasted long enough to try it, let me know how you get on!!

@marion.ferra I'm so glad you like the yogbreads (as I call them)! My heart still belongs to the tortillas though so I hope you like those too :-) I make a batch most weekends to last me the week. I've found you can use water as hot as you like, and I've taken to measuring out the water right from a just-boiled kettle then dumping the suet in it and giving it a stir - melts straight down, saves faffing with the microwave! Definitely use a spoon to mix the dough up though! Once it's mixed it's on the warm side but not too horribly hot to handle. I haven't tried too many new things lately - I did have a go at shortcrust, and I've had some medium success with shortbread, although it's... not pretty, lol. I've also got my bread back under control ;-) I'll try to do another post at some point when I have some pictures to share!

The only suet things I've made have been the tortillas as above, and the cornish pasties. Planning to try the proportions Gerry suggests for some Pie Inventions :) But in the meantime... For the Cornish Pasties specifically, as above: 250g fiberflour 60g suet 1/2 tsp salt 15g butter 140ml very cold water 1 egg, beaten (for glazing) (makes enough for 4 goodsize pasties) Rub the butter into the flour until crumbs, then stir in the suet. OR - whizz half the flour, the suet & the cut-up butter in a processor til crumbs, then stir in the rest of the flour. Mix in the salt, then add water to make a dough. You may not need all the water. Squash around in bowl, then when it holds together, move to counter & knead it until pretty much smooth - few minutes. (Not sticky, does not require flouring.) Make a lump, clingfilm (or equivalent) & chill in fridge for 30m or so. Then - heat oven to 170C. Divide, roll out quite thin (pound coin thickness or so), fill, seal (squish edges together well, crimp if you like. Try to avoid air pockets). Pop on silicon paper (or nonstick equivalent) on a tray - brush all over with beaten egg and stab in the top (to allow steam escape). Bake about 35-40m / til golden brown. Turn tray around halfway if needed; turn oven up to 180C last 10 mins if reluctant to brown. I usually use 250g mince mixed with a cut up onion & a ton of spices as filling (goes in raw) - obviously you can put whatever you want. Note: this is "proper" cornish pasty pastry - tough!! These little guys are bulletproof, you can chuck them around and they will not shatter. Do not expect tender fluffy pastry!

Er.. There's no one source, it's just some stuff I've made from recipes found online and tried - cake type things often work straight off, bread type things usually need adjustment. For the things above - flatbread recipes are here, cakes in another post. If there was something else specifically, let me know :)

Hiya @Clare - yikes? I find the dough very soft and it only takes a minute's kneading, so I can't even imagine how that went!! Were they awful, or just weird? How did they taste?! Hot hot water & fat seem to be the key and make it a lovely friendly non-stick dough that requires basically no effort to knead... these days I don't even find it's shaggy in the bowl, comes together under a spoon and then I just plop it on the counter and roll-squish-fold until smooth (and it does go smooth, unlike any of my bread dough ever). Couple minutes max. Just until it starts resisting. Then wrapped in clingfilm to sit, since it doesn't rise. The whole thing from "where's the flour" to wrapped dough takes me about 10 mins total, including boiling the kettle and nuking the suet.... I wonder if a bread machine pasta setting would work better, if you need the machine? Mine does 6 min for pasta, that might work? And then thin thin thin for the rolling out.... With 300g flour & 50g fat to make 10, I *think* they come out to 4.3 carb, 4.4 protein, 5.1 fat each..?

Heh I was just going to say about baking powder, when I saw your comment Clare :) I realised the other day I haven't been putting any in, so I did, for variety - 1/2 tsp, so your guess was perfect. It all depends whether you're in the mood for denser or (slightly) fluffier cake I guess!

Hi @Clare - sorry didn't see your question until now! The gluten is just vital wheat gluten - I use a little bit in bready yeasted things, to help with the elasticity.

Hi @Clare , sure. I'll do a separate post as this is already so huge. Interesting about your bread experiences, I'll think about that. The UF is very thirsty in bread-type recipes but that doesn't seem to affect cakes, it's odd. Maybe it's due to the fat content? Mostly I just use recipes directly, very little fiddling required, although I have always been lousy at cake baking so I don't do anything fancy!!

Promised I would! :-) Thanks for the advice with ratios, helped a lot !