That sounds yum Melford. Back to Burgen bread. Not too great, the white loaf is too sweet and not suitable for a savoury spread. Despite the quote on the bag, it doesn't make a good sandwich.

cathnjim - 2009-11-01 12:55:00

The white one does however have good texture toasted......the linseed meal loaf is o.k. toasted and excellent for constipation...say a couple of times a week ..we thought the fruit loaf was a bit blah !

madzwhippet - 2009-11-01 13:01:00

I think that is it with any gf bread. better toasted.

cathnjim - 2009-11-01 15:21:00

The member deleted this message.

zub26 - 2009-11-03 12:53:00

Gluten Free Christmas Cake - Beautiful Cake you would not know the difference from an ordinary one
850g dried mixed fruit
1 cup brandy
150g butter, softened
1 cup brown sugar
3 eggs, at room temperature
1 cup gluten-free plain flour
1/4 cup gluten-free self-raising flour
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
3/4 cup blanched almonds
1/4 cup apricot jam
Place dried fruit and 2/3 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
Preheat oven to 150°C. Lightly grease a 7cm deep, 20cm (base) round cake pan. Line base and side with double layers brown paper and baking paper Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flours and spices over butter mixture. Add fruit mixture and stir until well combined. Press mixture into pan. Smooth surface. Decorate top with almonds.
Bake cake for 2 to 2 1/4 hours or until a skewer inserted into the centre comes out clean. Pour remaining 1/3 cup brandy over hot cake. Allow to cool completely in pan.
Place jam in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until warm. Remove cake from pan and brush top with warm jam. Allow to set. Serve.

nanee2jlp - 2009-11-13 23:26:00

bump, bump, bump.. cheers girls

Edited by letto at 6:19 pm, Tue 17 Nov

letto - 2009-11-17 18:19:00

frances1266 wrote:

I have tried the Burgen bread with linseed in it. Didnt care for it as it seemed to me to taste of stale flaxseed. Flaxseed can go off very quickly and is very unpleasant but it may be my tastebuds at fault here.
Has anyone else found this problem with the linseed variety. I havent tried the other versions but hope they are better.
I tried the Lievito g/f bread and it was very good. It is made in Otago but they do deliver around the country. Am hoping the supermarkets will start stocking it.

Lievito g/f bread is yummy, very nice for a sandwich, it is only sold direct at the Saturday market in Dunedin or it is bought in by other shops around the country. I buy it from Gore at the Goremay deli.

strawbs3 - 2009-11-18 08:09:00

I use the Simple baking mix for all my baking and nothing has failed YET.. I make shortbread, sponges, squares etc.. picklets scones they have all been normal tasting and have fooled the non gluten free friends...

strawbs3 - 2009-11-18 08:10:00

herika wrote:

Almond and Rice Bread: 1/2 cup whole almonds, with skins, 1 1/2 cups brown rice flour, 4 tsp GF baking powder, 1/4tsp salt, 3 tsps poppy seeds, 1/2cup plain low-fat yoghurt, 1/2 cup water, 1 large whole egg, 1 large egg white, 2 tlbsps vege oil. Preheat oven to 180oC. Grease 8x4inch loaf pan. Place almonds and 1/2c of the flour in bowl of food processor grind til a fine meal is formed. Add rest rice flour, baking powder, salt and 2tsps of poppy seeds process briefly. Combine the remaining ingredients in a 2 cup measuring cup. With processor running pour liquid ingredients through feed tube over flour mix processing just long enough to mix. Transfer batter to prepared pan. Sprinkle with remaining seeds bake 55 minutes. Turn out on rack to cool. Slices best after several hours or next day :)

hi, can you recommend a way to doctor this recipe so I don't have to use dairy? Am trying to find 'the perfect' rice bread recipe! If anyone has any other good rice bread recipes that make the bread with a bread like consistency rather than scone, I would appreciate it.

sophia4 - 2009-11-18 09:48:00

bump

sophia4 - 2009-11-18 19:21:00

Hi There
Could you guys please give me some sweet biscuit/cake recipes for a friend who is gluten intolerant as she is CRAVING something sweet and cant find anything suitable
cheers
tia

guitarman525 - 2009-11-19 11:50:00

You mean you haven't found anything in these 13 pages?

uli - 2009-11-19 11:55:00

uli wrote:

You mean you haven't found anything in these 13 pages?

Well after your "comment" about the 13 pages i went back through all 13 of them and found that a great majority of the pages are comments, ideas, savoury recipes and ammendments to recipes which people have actually made and about 30 odd were sweet recipes which is great but not all of the ingreds in some of the recipes present were foods my friend can actually eat as she has other allergies intolerance etc
which is why I asked for other recipes for her and i normally find people posting in the recipe site very helpful
cheers

guitarman525 - 2009-11-19 12:31:00

guitarman525 wrote:

Could you guys please give me some sweet biscuit/cake recipes for a friend who is gluten intolerant

Chocolate Almond Cake

200g high quality dark chocolate, chopped
1 cup finely chopped almonds
1/2 cup butter, cut into small pieces
6 eggs, separated
3/4 cup granular sugar (or substitute)
1 teaspoon pure almond extract
Confectioners sugar or finely ground granular sugar substitute for dusting

Preheat oven to 175 degrees C. and butter a round springform pan.

In a double boiler set over low heat (or use a large metal bowl set over a pan of water), combine the chocolate and butter and cook, stirring occasionally, until smooth and melted. Stir in almonds and set aside to cool slightly.

In a medium-sized mixing bowl, whisk together egg yolks and sugar substitute until well-combined. Slowly add egg mixture to the melted chocolate mixture, stirring to combine. Stir in almond extract.

Place egg whites in a large mixing bowl and, using an electric hand-mixer, beat the egg whites until firm peaks form.

Use a large spatula and fold in one-fourth of the beaten whites to the chocolate mixture. Gently fold in the remaining egg whites until just blended, making sure that egg white is distributed evenly throughout chocolate mixture.

Pour batter into springform pan and smooth the top. Bake for 20 minutes or until cake has puffed and is just set. Transfer to a wire rack to cool and deflate slightly.

When ready to serve, use a dull knife or a thin metal spatula and run it between the cake and springform pan. Release the sides of the springform pan. Dust with sugar or substitute and serve. For best results, use a sharp knife to cut cake into slices, dipping knife in water and wiping it off after each slice.

I bake this for guests and they never realize there is no flour in it :)
Good luck.

uli - 2009-11-19 13:08:00

Thanx very much for the recipe i will pass it on. I might even give it a go myself it sounds yummy
cheers

guitarman525 - 2009-11-19 15:40:00

you all MUST bake ...melford's xmas cake..

cheers

letto - 2009-11-30 15:08:00

letto wrote:

you all MUST bake ...melford's xmas cake..

cheers

I really enjoy melfords recipes,scones ect,but cannot make the vhristmas cake as has sugar in it,otherwise I would,I have a bid on one in here,that is gluten free,with no eggs,sugar and diary

earthangel4 - 2009-11-30 16:36:00

bump so I can find it

strawbs3 - 2009-12-11 16:09:00

Ice blocks - Chop strawberries into little pieces and put in iceblock moulds with 1 tbsp passionfruit pulp and then top up with pure fruit juice. Freeze and enjoy

nanee2jlp - 2009-12-12 09:41:00

bump

marsnvenus - 2009-12-15 17:03:00

This message was deleted.

natural_juse - 2009-12-16 08:16:00

bumping cause I need to write some recipes down. Merry Christmas girls and thanks for the wonderful recipes on this thread..

letto - 2009-12-23 17:59:00

pommyjohn1 wrote:

It isn't Melford at fault

What a shame this thread seems to have been taken over by Herika vs Melford. Melford is certainly not blameless - she continues to react to whatever Herika says even if Herika has rather extreme views. If one of them just decide to not comment on the other's posts then this thread would be fine!!! It has some great recipe ideas.

jacb23 - 2009-12-24 17:17:00

This message was deleted.

herika - 2009-12-24 20:47:00

This message was deleted.

jacb23 - 2009-12-25 23:58:00

No, Melford is not at fault here.

Edited by hestia at 1:31 am, Sat 26 Dec

hestia - 2009-12-26 01:30:00

jacb23 - This thread was started by me for recipes. Herika monopolises two other threads re living gluten free! The reason I started it was because everytime I tried to contribute to HER threads she contradicted some ingredients I used and everything I stated as if she was medically qualified to do so. She is not. She gathers information off websites and is determined to undermine anyone who dares offer another opinion. Not content with two threads running (I might add of which she is the main contributor)she comes in to the recipe thread and floods that with information that everybody is capable of finding for themselves. Many times she copies and pastes the same information over and over again. Can we not have ONE thread without her rantings?

nanee2jlp - 2009-12-26 20:37:00

Just wanted to bump this up for my sis who has recently been told she needs gluten free diet.

lililambchops - 2010-01-10 13:16:00

Try making Muffins using Freedom GF Chocolate Chip Muffin Mix and add 1 cup frozen raspberries to it. When cooked sprinkle with GF Icing Sugar. Yummmmm! You won't be disappointed!

nanee2jlp - 2010-01-13 18:17:00

see my last post, they are delicious - do try them

nanee2jlp - 2010-01-14 20:54:00

This message was deleted.

herika - 2010-01-15 09:57:00

Gluten free Banana Cake:
3 eggs
250 gm olivani dairy free spread melted
1 cup sugar
Grated rind of 1 lemon
4 ripe bananas mashed
1 tsp Baking soda dissolved in a bit of warm milk
2½ cups Bakels Gluten Free flour
5 tsps GF baking powder

Mash bananas. Add the eggs and stir with a wooden spoon.
Add sugar and then flour. Add melted marg and stir until all combined.
Preheat oven to 200C then lower it to 160C when you put in the cake.
Bake 1 hr 20 minutes. :)

nanee2jlp - 2010-01-15 20:51:00

Melford - can you tell me which supermarkets in ChCh stock Freedom choc chip muffin mix pleased - your recipe suggestion sounds great.
For those interested I believe Fresh Choice Merivale is stocking Lievito bread now. It is really good. They also make French bread sticks which are excellent - taste just like the real thing. Dont know if FC have those but Lievito courier to ChCh and they freeze well.

frances1266 - 2010-01-16 16:53:00

I'm pretty sure Pak'n'save, Countdown and New World sells it. They are so delicious.

nanee2jlp - 2010-01-16 17:49:00

My apologies. The brand is Freefrom (not Freedom). Freefrom is a Brand put out by Countdown or Woolworths. I need to wear my glasses lol

nanee2jlp - 2010-01-16 18:31:00

bump

nanee2jlp - 2010-01-18 12:25:00

Try this easy dessert to have with fruit.
Easy Dessert
1 can Carnation Evaporated Milk (It is gluten free Chilled overnight or at least 4 hours)
1 Greggs Raspberry Jelly (its gluten free)
Make up jelly with 1 cup boiling water and when set to the consistency of a runny eggwhite beat up a can of evaporated milk until thick. Now beat in Jelly and let set about 1/2 hour.

nanee2jlp - 2010-01-18 13:22:00

bumping up

colb1 - 2010-01-18 18:26:00

and bumping up again for ruger2

earthangel4 - 2010-01-18 18:36:00

thankyou earthangel4 am noticeing huge changes since going gluten free all for the best, but gosh my appetite has changed what do you people enjoy snacking on? am over corn thins and rice crackers lol

ruger2 - 2010-01-18 19:04:00

Melfords Breadmaker Bread .Make up the bread mix first. 4 cups white rice flour, 1 ½ cups potato flour, 2/3rd cup tapioca flour(Recipe says it makes 4 loaves but it makes a very small loaf so I one and a half times the recipe that follows and cook for the same time). One loaf : 2 cups gluten free mix, 2 tbsp sugar, 2 tsp xanthan gum, 1 tsp salt, 1 ½ tsp active dry yeast, 1 cup lukewarm milk or milk alternative, 2 tbsp oil, 2 eggs, or 4 tsp egg replacer and ¼ cup water and 1 tbsp linseeds, 1 tsp cider vinegar.
Sift dry ingredients and add yeast Blend milk oil eggs or egg replacer, vinegar. Add to dry ingredients mix to combine. Press into bread pan. Close lid bake following instructions for a white loaf(about 3 hours) Cut when cold freeze in slices unless going to eat. Do not double recipe as it overflows pan only use one and a half times the mix for a 1kg loaf

nanee2jlp - 2010-01-19 18:53:00

snacks for ruger2
cheese sticks,raw veges with dip,popcorn,nuts and dried fruit mix,fruit,ready salted chips,boiled eggs,gluten free scones,muffins,
Hope this helps,melford may have some other ideas for you as well.
good luck on your gluten free journey and do pop into our other thread called melford are you around

earthangel4 - 2010-01-19 19:04:00

Hi, I've been a lurker in the gluten free threads for a while - since the TTG came back indicating quite strongly that my little girl is coeliac in fact.

She's going under a general for a biopsy and endoscopy on Friday, - she's four - to ascertain whether she is in fact coeliac.

Sorry, this is a bit rude no doubt.

But what upsets me is that something that is a rather painful reality is becoming a political minefield.

mbos - 2010-01-19 19:35:00

And I must say melford, I've really appreciated your recipes and moderate stance.

I have a friend with a little girl who has one of the highest TTG indicators that either Rodney Ford or Mr Ding had ever seen - and she is a great source of information for what items her daughter can use as being non-gluten. It's really interesting, she's found Signature Range, and Pams etc, to be really good for it in many ingredients.

mbos - 2010-01-19 19:40:00

In saying that, I've loved helrika's recipes too, and understand just how cautious (paranoid?) one can get.

So colour me confused.

On the whole damned thing!

mbos - 2010-01-19 19:59:00

mbos poor wee pet. I hope everything goes well for her on Friday

nanee2jlp - 2010-01-20 20:44:00

Thanks melford, I'm sorry if I offended.

Currently I'm looking up gluten free kid's multi-vitamins. . .

mbos - 2010-01-20 20:45:00

bump

nanee2jlp - 2010-01-21 20:52:00

I am joining this thread too...as i have a 3.5 yr old that i suggest is gluten intolerant.at the moment we are also lactose free...off to the dr to get allergy tests done...will be back in a few days.

lovetheeighties - 2010-01-23 13:07:00

please can you ladies enlighten me as to how you new you needed to be gluten free also how long after you went gluten free did you improve health wise? many thanks

ruger2 - 2010-01-23 15:24:00