Recipes Gluten Free

Recipes Gluten and Wheat

Gluten Free Flour

Flour Substitutes

GF Self Raising Flour

GF Baking Powder

Flour Combinations

Gluten Free Breads & Pastry

Gluten Free Cakes

Gluten Free Biscuits (Cookies)

Savoury Recipes

Zucchini Pancakes  GF

Coriander Surprises

Potato Frittata

Tuna Balls

Gluten Free Flour

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.

Flour substitutions

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:-  

Gluten-free self-raising flour

   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.

 

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).

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

yeast free diet, gluten free recipes, cane sugar free recipes for food allergies

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

 

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

 

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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