When my father first embarked on a gluten free diet, it was difficult and expensive to maintain. As the years have gone by, though, products are becoming more and more easily available. Not just in health food stores or online, but in mainstream supermarkets and at reasonable prices. And if there is something you can’t find (like really yummy hot cross buns and crumpets), you can always get good quality gluten free flour and make it yourself. Options are expanding all the time. And today I found gluten free Weet-Bix from Sanitarium! They’re made from sorghum, and they are actually really good. I am so thrilled, because Weet-Bix is one of those things you can’t easily make, and I love it.
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!
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!
I’d stuck with the same brand of flour for so long that I’d forgotten what a difference it can make… So today’s lesson is, never again buy F. G. Roberts gluten free plain flour. It just doesn’t rise! The bread had adequate yeast and sugar, and the scones had baking powder; both should have risen, and they usually do when made with White Wings flour! Perhaps the most annoying thing is, I bought a 1kg bag of the stuff and still have half left. Maybe I’ll make pancakes!
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.