A soft, flexible gluten free wrap! Will wonders never cease! And it’s really easy.
100 grams gluten free flour
1 tablespoon olive oil
1/4 teaspoon salt
Mix all ingredients well with an electric beater, then leave to sit for 15 minutes.
Heat a little bit of oil in a frying pan over medium heat.
Fry 2-3 tablespoons of the mixture for about 2-3 minutes before flipping, and another two minutes on the other side. I had to manually spread the mix out, as it didn’t spread out on the pan.
Put onto a wire cooling rack for a couple of minutes, then wrap in cling wrap or foil while still slightly warm, to retain the moisture.
When ready, wrap up your favourite fillings and nom!
Ok, so maybe I should have photographed this Mexican meat loaf before eating most if, but it was so delicious!
1kg mince beef
1 onion, chopped
1 cup gluten free breadcrumbs
1 cup chunky salsa
2 cloves garlic, finely chopped
1 teaspoon chilli powder
Mix everything together thoroughly and press it all firmly into a big baking dish. Cook at 220 degrees Celsius for 50-60 minutes. Nom!
Home made ice cream! Yes please! This is delicious, I’m really pleased with how well it turned out.
4-6 kiwi fruit
300ml double cream
1 cup sugar
Mash the kiwi fruit well, then mix in 2 tablespoons of the sugar. Put this mix in the fridge for an hour or so to chill.
Beat eggs well, until light and fluffy. Whisk in the rest of the sugar, a bit at a time. Pour in cream and blend well. Add the chilled kiwi fruit and stir well.
Pour entire mixture into a container and put into the freezer. After about two hours, or when it is just beginning to freeze, beat or mix it again. Return to freezer overnight.
I should imagine this recipe would work well with several flavours, replacing the mashed kiwi with mango, banana, or whatever takes your fancy!
So I tried this bread recipe in the breadmaker instead of doing it by hand. I hoped it would result in a smoother looking loaf, and it exceeded my expectations!
I know there’s a lot to be said for the old fashioned ways, but let’s not neglect our breadmakers! All I did was chuck all the ingredients in and turn it on – I didn’t do any mixing or kneading by hand. The totally lazy way, but still a lovely home-made gluten free loaf of bread.
So, the top of this bread looks kind of funky. One day, I will remember to try putting water in the oven; my breads always do this and apparently a lack of steam might be why. However, it tastes delicious! So here it is:
1 tablespoon dried yeast
1 tablespoon sugar
1 tablespoon gelatine
1 teaspoon salt
1 tablespoon psyllium husk
1/2 teaspoon citric acid
300 grams plain gluten free flour
2 egg whites
Put 1 cup of lukewarm water in a bowl. Add the yeast, sugar, gelatine, salt, and psyllium. Lightly whisk to mix. Cover, and leave for 15 minutes.
Add citric acid, flour, and egg whites and mix well. Cover and leave for 20 minutes.
Beat for 1 minute, then scrape dough into a small greased bread tin.
Cover and leave for 25 minutes.
Bake at 220 degrees Celsius on a low shelf in the oven. Don’t slice until cooled.
What with this, and the Sausage McMuffin, anyone would think I was opening my own gluten free McDonald’s! Sorry, I’m not, but we can make our own delicious “fast food” at home!
1/4 cup lemonade, soda water, or sparkling mineral water
2 teaspoons vanilla essence
2 tablespoons olive oil
100 grams gluten free plain flour
2 tablespoons caster sugar
2 teaspoons baking powder
Separate the eggs: put the whites aside in a small bowl, and the yolks into a bigger bowl.
Add lemonade, vanilla essence, and oil to the egg yolks. Mix well, then add the flour, caster sugar, and baking powder. Whisk well to form a batter.
Whisk the egg whites in their separate bowl until they’re stiff. (Best done with an electric beater.)
Add the stiffened egg whites to the batter and whisk well.
Fry dollops in egg rings over medium heat until bubbles form and the top starts to set. Flip over and fry for another minute or so.
Nom with butter and/or honey!
Back in my gluten-eating days, I loved a good sourdough bread. But I never considered making it, as it just seemed too hard. However, I’ve finally had a crack at it, and I’m really pleased with how well it’s turned out! Delicious. Here it is:
2 tablespoons dried yeast
180 grams gluten free plain flour
1 teaspoon sugar
1 teaspoon salt
1/2 cup of starter
200 grams gluten free plain flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried yeast
The starter needs to be made at least 48 hours before you bake the bread. Mix all starter ingredients with 1 cup of lukewarm water, and put aside. Stir twice daily.
When ready to bake, pre-heat oven to 180 degrees Celsius (360 Fahrenheit), and grease a loaf tin.
Put the starter, 1/2 cup of warm water, and all other ingredients in a bowl. Mix well, or beat with an electric mixer for two minutes.
Pour dough into greased tin and leave to rise for 30 minutes. (Mine didn’t rise a lot during this time, and I felt discouraged, but it turned out fine in the end!)
Put on a low shelf in the oven and cook for 40 minutes.