Step 36 - Wheat and Gluten Free Eating - The good stuff. 

"Food is an important part of a balanced diet."  Fran Lebowitz, Metropolitan Life.

This week I have been sent and come across some amazing gluten free recipes.  Given that we are all for the most part pressed for the time this recipe for one minute gluten free muffins is a dream:-)

I have to admit to being cynical - but I tried one earlier and it worked.  The writer doesn't allow me to post it here, hence the link.

I used almond flour, a banana that was ready for muffin making or the freezer and some strawberries.  Delicious!

My friend Venetia from the UK who runs anamazing cooking school called cookability also sent me some recipes for bread, pastry and crackers, which I have cut and pasted for you.  I haven't had a chance to make them yet but they are on the to do list for this week and I'll let you know how they turn out.  Coming from Venetia I know her recipes will be good .

Gluten Free Potato Shortcrust Pastry  

75g Rice Flour

50g Cornflour

½ teaspoon Salt

½ teaspoon Xanthum Gum

1 teaspoon Baking Powder

100g Margarine

200g well chilled cooked Mashed Potato

 Mix the rice flour, cornflour, salt, Xanthan Gum and Baking powder in a large bowl and mix thoroughly.

 Rub the margarine into the flour with your fingertips until it resembles breadcrumbs.

Add the mashed potato and mix until just combined.  Briefly work the dough , shape into a ball, wrap in clingfilm and refrigerate for 30 minutes.

 Remove the pastry  and knead  for approx. 2 minutes until smooth. Roll out on a floured surface and fill a flan case.

Gluten Free Yeast Bread

400g gluten free plain flour
1 tablespoon xanthum gum
1 sachet of fast acting yeast
1½ tablespoons sugar
1½ teaspoon salt
1 teaspoon lemon juice
60ml oil
350 ml warm water
1 egg
Extras to add, Herbs, seeds, chopped nuts, cooked chopped onion, sun dried tomatoes
Warm the bowl to your mixer. Place all the dry ingredients in the mixer bowl.
Then add the rest of the ingredients and using the paddle attachment mix the dough for 10 minutes.
Leave in a warm place to rise for 40 minutes. Transfer to a lined loaf tin and bake for 30-40 minutes in an oven 190°c.
Savory Grain-Free Crackers (18)
2 cups rice flour
1 teaspoon baking soda
1 teaspoon minced roasted garlic, to taste
2 teaspoons dried Italian Herbs, to taste
Pinch or two of turmeric or paprika
1 teaspoon salt
1 teaspoon sugar
1 cup very finely grated Parmesan
2 tablespoons olive oil
6-8 tablespoons water, as needed
Preheat the oven to 180°C .
Combine the ingredients in a mixing bowl and stir until a moist, moderately sticky dough forms. Add more water if you need it.
Place the mound of dough on the parchment and flatten with the palm of your hand, press the dough out evenly and quite thin. If it cracks, simply press back together.
Bake in the center of a hot oven for 15 minutes or until the dough is set and golden.
Remove and cool on a wire rack. When the dough has cooled, cut the dough into pieces using a pizza cutter. Or break apart for random jagged pieces. One can cut the dough before cooking.

I have to confess to not resisting chocolate temptations today and now I have a headache - no I did not stop at one or two   Lovely.  A (sigh) well deserved consequence:-)
I hope you enjoy these recipes - even if you are not on  a wgf diet.

Making jewellery this morning
Writing a Haiku
Housework and laundry and grocery shopping!
Chocolate munchies
Thank you cards I made still not mailed from Christmas

Namas Day

Post a Comment