Tips on Using Gluten Free Flour
Gluten free flour is hard to cook with due to the lack of its main binding
agent. Gluten provides elasticity in pastry and therefore reduces crumbling
in baked goods. This helps traps pockets of air which improves the texture.
A substitute binding agent is needed to stop pastry falling apart. Depending
on what is available to you locally – try substituting with Xanthum
gum,
Pre-gel starch
or
Guar
gum.
One other item which can help to increase elasticity is the use of glutinous
rice flour which you may have available locally. It differs from ordinary
rice flour in being much more sticky.
Other things you could
try are
adding extra
baking powder to cakes and when making pancakes, add an extra egg as well.
Recipes with less flour in them obviously work better.
Commercially
available gluten free flours are available from many manufacturers depending
on where you are in the world. In UK
Dove's Farm produces several good products. If making up a mixture
yourself try the following proportions:-
2 tablespoons potato flour plus white rice flour to make up to 1 cup
1/2 teaspoon bicarbonate soda and 1/2 teaspoon cream of tartar
1 teaspoon xanthan gum OR guar gum OR pre-gel starch
Gluten-free baking powder
1/4 cup bicarbonate soda (baking soda); 1/2 cup cream of tartar. Mix well
and keep in an airtight container.
Flour combinations
Several combinations of flours work well together:
2 cups rice flour, 2/3 cup potato flour, 1/3 cup tapioca
flour.
1/2 soya flour and 1/2 maize cornflour (cornstarch).
1/2 soya flour and 1/2 potato flour.
1/2 soya flour and 1/2 rice flour.
1/2 soya flour, 1/4 potato flour, 1/4 rice flour.
If
available debittered
soya flour has a milder flavour The starch in maize (corn in
USA)
is a white powder used in thickening (cornflour) to be distinguished from
yellow maizeflour or cornmeal which is used as polenta flour in Italy and
for cornmeal porridge in Caribbean. |
Savoury Recipes
Zucchini
Pancakes (Courgette Pancakes)
GF
2 courgettes
1 egg
1 heaped spoon of gluten free flour or potato flour
1 table spoon of grated parmesan cheese
Grate the courgettes, mix the egg with flour and cheese add the courgettes
and mix well. Fry small balls of mixture in a little olive oil.
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The following recipe is from an
Australian book '
ALLERGY FREEDOM'
by Madeline Hayles & Verna McKenzie ISBN:
0-646-18296-X
Savouries: Coriander Surprises
Ingredients: 1 x
Chinese vegetable (bok choy)
1/2 cup fresh coriander (cilantro)
6 spring onions (chopped)
1 x clove garlic (chopped)
250 g (9 oz) tofu
1 x teaspoon Chinese five spice
1 x teaspoon sea salt
Black pepper to taste
2 x tablespoons brown rice flour
Method: Place Chinese vegetable, coriander (cilantro),
garlic and onions in a food processor and mince and then place into a bowl.
Then mince tofu and add to the other ingredients in the bowl - mix well.
Let stand for 10 minutes. Make round balls with a teaspoon and gently drop
them into a deep fryer of hot oil and cook until golden brown. Serve with
vinegar or satay sauce (Allergy Freedom also has a number of yummy sauce
recipes).
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This book is written for
people who suffer from allergies.
It is a cookbook that contains
gluten free recipes, yeast free diet, sugar free recipes and dairy free
recipes for people who suffer from food allergies.
It is a cookbook that does not include sugar, gluten, barley, yeast, wheat,
dairy products or cane sugar. It is ideal for people who have crohn's,
celiac disease, attention deficit disorder, candida, yeast infections, are
lactose intolerant. It contains allergy free recipes, allergy information
and is a allergy free cookbook great for allergens and the allergy free
recipes and allergy free cooking is a non gluten, harmless way to combat
allergies. It is a cookbook for asthmatic/s and/or people who suffer from
food intolerances and is for gluten sufferers, asthma sufferers and is
barley free, lactose free, cane sugar free, wheat free, yeast free, dairy
product free and gluten free |
ALLERGY FREEDOM
Madeline Hayles & Verna McKenzie
ISBN: 0-646-18296-X
|
Recipes in this next
group are from
Rosemary's Gluten-Free
Recipes |
Potato
Frittata |
Tuna
Balls
|
Potato Frittata
We have
tried the recipe in a conventional oven only, and it is very nice!
Ingredients:
2
tsp oil |
1
large onion sliced thinly |
1
clove garlic crushed |
1
small red capsicum |
130
gm corn kernels |
2
tsp chopped fresh oregano |
2
medium potatoes (sliced thinly) |
5 or
6 eggs beaten lightly |
1/2
cup milk |
2
tsp chopped thyme |
1/2
cup coarsely grated cheese |
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Method:
Grease a
20 cm (8 in) square (or pentagonal if you like!) casserole dish (or
microwave safe dish if cooking in a microwave). Gently fry the onion, garlic
and capsicum in the oil, then drain on absorbent paper. Combine with the
corn and oregano. Using half of the potato, line the bottom of the baking
tin. Top with the onion mixture, and then the remaining potato. Pour the
combined eggs and milk over the top. Place in a moderate oven (180C). Cook
uncovered for about 30 min or until centre is almost set (approx 20 mins in
a microwave on medium setting). Sprinkle thyme and cheese onto the top of
the mixture. Return to oven and cook uncovered for about 30 mins or until
the cheese melts and the frittata is set ( approx 8 mins in microwave on
medium setting). Stand covered for 5 mins. Serve with salad.
Notes:
If you don't have fresh oregano or thyme, use dried but reduce the amount.
This recipe is adapted from "The Australian Women's Weekly Essential
Microwave Cookbook"
Tuna Rice Balls
These tuna
rice balls are inspired by Italian rice balls. Makes about 40 balls.
Ingredients:
1-1/2 cups short grain rice |
425
gm can tuna in oil, drained |
clove of garlic, crushed |
1
egg, lightly beaten |
90
gm tomato paste |
2
tbs grated parmesan cheese |
2
tbs chopped fresh basil |
1/2
tsp salt |
100
gm mozzarella cheese |
2
eggs beaten for coating |
plain gluten free flour for coating |
1
cup gluten free bread crumbs |
oil
for deep-frying |
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Method:
Boil the rice, uncovered until tender, then drain. Combine the rice with the
flaked tuna, garlic, egg, tomato paste, parmesan cheese, basil and salt. Mix
well, and refrigerate until cold. Cut the mozzarella cheese into 1cm cubes.
Flatten a tablespoon of the rice mixture in one hand, place a cube of
mozzarella in the centre, and then cover with another tablespoon of the rice
mixture. Carefully shape the rice mixture into a ball, repeat until all the
mixture is used. Coat the balls in flour, dip them in the extra eggs and
then coat them in the breadcrumbs. Deep-fry the coated balls in oil, until
browned (about 5 mins). Drain on absorbent paper. Serve hot.
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