It’s a good time to be gluten intolerant

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. 

Lesson Learnt

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!

IMGP6417

The Newfangled Way

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!

IMGP6392

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.

 

Gluten Free Small White Loaf

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:

Image

 

Ingredients

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

 

Method

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.

Nom!

Gluten Free Hotcakes

IMGP6369

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!

Ingredients

2 eggs

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

 

Method

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!

 

Gluten free sugar free muffins – apple & banana

I know what you’re thinking. Gluten free, sugar free, taste free, right? Wrong! These muffins are healthy and delicious, I promise! Even fussy Elspeth eats them. They can also be made lactose free very easily.

Gluten free, sugar free, possibly lactose free, apple and banana muffins

Phew, I’m a bit exhausted after just typing that!

Ingredients:

1 cup gluten free self-raising flour (this time I’ve used Orgran, only because I couldn’t find White Wings!)

1 egg

1/2 cup olive oil

1 apple, peeled and finely chopped (you could use pear instead if you wanted)

1 banana, mashed

1/4 cup sultanas (optional)

1/2 teaspoon ground cinnamon

2 tablespoons milk (you could use any Zymil, soy, or rice milk to make these muffins lactose free)

Method:

Pre-heat oven to 180 Celsius (approx 360 Fahrenheit)

Whisk the egg and oil together well. Add banana, and whisk more.

Add cinnamon, apple, sultanas, and mix well.

Add flour and milk, mix well.

Spoon mixture into greased muffin tray, and bake for 15-20 minutes.

And the most important step: nom!