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herika - 2008-09-20 17:32:00

rice pilaf thankyou once again Halls it was really nice,will make it again.
Thought I might have brown puffed rice for breaky for a change,but will wait for my results to come back after I
have my bowel biopsy

earthangel4 - 2008-09-21 13:17:00

My doctor recently suggested I read the book 'Going Against the Grain' and what an eye opener. I'm not coeliac but I have gone on her diet and what a difference it is making. One point she makes which did interest me is that coeliacs should avoid replacing bad processed grains with even more processed grain or they will probably end up with a carbohydrate intolerance as well. If grains must be eaten be sure to make them whole grains and even then only sparingly.

buzzy110 - 2008-09-21 13:58:00

Sounds an interesting book buzzy110. I have just placed a hold on this book at our local library, I am 10th in line to read - so could be some time away!!

shadow1 - 2008-09-21 14:18:00

I'll look out for that book too. I think that's very good advice re the replacement grains. I was advised not to greatly increase my son's corn intake (fresh corn or maize flour), or white rice/products when eliminating gluten containing grains. Glad you're thriving on the diet :))

mmecholet - 2008-09-21 16:19:00

I made 2halls cake (#44) and it's delicious! I had a slightly smaller cake pan tin having lent my other one to my Mum so I had some mixture left over which I made into 4 muffins (cooked 12 - 15 minutes) and the recipe worked well for them too :)
I usually use honey as a sweetener and next time I'll try replacing the sugar with honey. Thanks again for sharing 2halls. It cuts well as you said - PERFECT for my kids lunchboxes this week I think!

mmecholet - 2008-09-21 18:36:00

Oh, mmecholet (and by the way she was always my favourite womble!), you have made my day. Thank you so much for placing some feedback. Delighted the recipe worked for you. Good idea about the muffins too. I think it would be perfectly fine to substitute other dried fruits and add walnuts too. Also change the spice to ginger and make with pears ??? Thanks again :-)

2halls - 2008-09-21 18:53:00

Soy Sauce Where can I buy Gluten Free Soy Sauce?

edlin - 2008-09-23 15:33:00

Fresh choice It is 'tamari'

gaspodetwd - 2008-09-23 15:35:00

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herika - 2008-09-23 18:19:00

melford Just reading yr recipes,going to try the roast veg frittato this week,sounds real nice,also was reading your recipe at the top,with potatoes in it,can I use kumera instead of the potatoe,as am not able to eat potatoes,I can have soy cheese and dairy free using rice milk ect,but can not have sugar,gluten wheat or dairy now,have coeliac disease,I am on the look out for different foods,going to make some piklets as soon as I get a good non stick pan
Thanks so much for posting these receipes

earthangel4 - 2008-09-24 14:36:00

earthangel4 - yes by all means use kumera in the croquettes. The vegetable frittata is just so nice and it is easy to make. It can be eaten hot or cold. I serve it hot one night and then next day I eat each slice(it cuts so well) in the nicrowave for one minute. Use a deep square or oblong dish and fill it 3/4 full with the veges. I also take slices for lunch Hope you enjoy it

nanee2jlp - 2008-09-24 15:50:00

Date, Walnut and Ginger Cake ... This is another recipe I've had a big fiddle around with, and again incorporated custard powder. It cuts fantastically well and is really moist. In a large pot put 2 c water, 3 c dates and 1/2 c brown sugar. Boil for 5 mins and cool. Then add 2 T oil, 1 cup walnuts, 1 1/2c buckwheat flour, 2/3 c rice flour, 2/3 c custard powder, 2 t baking powder, 3 t ginger and 3 beaten eggs. Mix until well combined. Bake at 180 until a skewer comes out clean and top springs back. Delicious :-)

2halls - 2008-09-24 16:48:00

yummy thanks... very yummy,, i added 3 cut lemons to the date and water mixture and boiled away... really tasty and a great way to use lemons if you have an abundance on your tree...cheers

letto - 2008-09-26 20:14:00

Date and Chocolate GF Cake ... This is a bit of a variation on my previous invention. 3 cups dates, 2 cups water, 3 T cocoa and 1/2 c brown sugar. Boil for 3 minutes and cool. Add 1 - 2 T of oil and mix. Then add 2 and 1/4 c buckwheat flour and 2/3 c custard powder, 3 t baking powder and 3 eggs, 1/2 cup (or more) or walnuts (optional), mix really well and put into a lined cake tin. Bake at 180 for about 45 mins - 1 hour or until a skewer comes out clean and top bounces back. Sorry can't be more exact with timing, but forgot to time it. Delicious. Tastes naughty, but barely any fat and low refined sugar . I hope you enjoy it if you try it :-)

2halls - 2008-09-27 16:22:00

bumping for me and you sorry,, nothing new to add,, bumped because i need to write down a few recipes.. cheers..
hope the sun is shining at your place..

letto - 2008-09-30 18:47:00

Chickpea Patties 1 chopped onion
1 tsp curry powder
Fry in a little oil
Cook this mixture in 1/4 cup water and add to the above.
1/4 cup frozen peas
1/2 finely chopped carrot
1/2 pumpkin
Now add 1 tomato(skinned and chopped)
Remove from stove and add 1 cup gluten free breadcrumbs(fresh)
1 beaten egg
1 can chickpeas rinsed and drained and liquidised (use 1/2 for patties and save half for dip)
Put mixture in fridge for 1 hour then shape into patties.

Use 1/2 the liquidised chickpeas, add 2 cloves garlic crushed 1 tsplemon juice 2 tsp peanut butter
1/4 tsp cumin
1/4 cup So Good Lite Milk

Fry patties in oil then either have on their own with salad or put in GF tortillas with salad. Kumera can be used instead of pumpkin and beans instead of peas.

nanee2jlp - 2008-09-30 20:51:00

Lisa's Indian Curry (nice lunch dish) 1 can chickpeas
2 tbsp oil
1 chopped red onion
1 clove garlic
1/2 tsp tumeric
1/2 tsp ground ginger
1/2 tsp cumin
1/2 tsp cinnamon
1/2 can tomatoes and juice
Pinch dried thyme
1/4 tsp chilli powder
300 mls GF vegetable stock
2 ozs cooked rice or GF Macaroni
1 tsp dried coriander
Saute onion, garlic and spices. Add everything else except rice. Simmer 20 minutes . Stir in rice

nanee2jlp - 2008-09-30 20:55:00

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fruitluva2 - 2008-09-30 23:09:00

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herika - 2008-10-01 06:51:00

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fruitluva2 - 2008-10-01 12:16:00

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herika - 2008-10-01 12:55:00

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herika - 2008-10-01 13:00:00

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fruitluva2 - 2008-10-01 13:07:00

gluten flour Think they are meaning gluten flour which is used to make a meat substitute. Also known as sietan and it is yummy but definitely not gluten free.
Tofu or g/f TVP may be able to be substitued but gluten flour is def not gluten free.

frances1266 - 2008-10-02 08:51:00

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fruitluva2 - 2008-10-02 09:08:00

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herika - 2008-10-02 11:25:00

Just had a call from P & S Mt albert. They now have the San Remo gluten free spirals, lasagne and pene pasta. They are building up quite a range of gluten free stuff. Yay.

gingerlime - 2008-10-02 19:43:00

2halls cake (#44) again! I made the original again and also made a version with pears and ground ginger (in place of mixed spice and apples) which worked really well. Last night I made an apricot and cardamom variation with 1 diced apple and 2/3 cup soaked (in apple juice) organic dried apricots and 2 tsp ground cardamon for the fruit and spice. I also subbed chestnut flour (a good gluten-free, high protein flour) for the custard powder. For anyone not keen on buckwheat I'm certain this would work well with rice/soy/maize flours - ideally a mix of them. The method is really simple and seems to be pretty fail safe!

mmecholet - 2008-10-09 10:03:00

bump,bump and bump,,

letto - 2008-10-14 17:23:00

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herika - 2008-10-14 19:31:00

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herika - 2008-10-14 19:32:00

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herika - 2008-10-14 19:35:00

/... /

jenna68 - 2008-10-17 06:55:00

.... .

jenna68 - 2008-10-22 06:53:00

Janets Gluten Free Bread(off TV One) 1 tsp sugar
150ml warm water
1 tsp dried yeast
175g gluten-free flour
50g instant milk powder
1/2 tsp salt
8g butter or margarine or lard

Method:

- Grease 450gm loaf tin.
- Add sugar to the water and sprinkle into the dried yeast.
- Leave until frothy (about 10mins)
- Place the dried ingredients in a bowl and rub in fats.
- Add the yeast liquid and beat to a smooth batter.
- Pour into the loaf tin.
- Place tin in a lightly greased poly bag and leave until mixture reaches top on tin.
- Bake at 190 Celsius / Gas Mark 5 for 30mins

For a cheese loaves add 75g finely grated cheese seasoned with freshly ground pepper to the dry ingredients.

nanee2jlp - 2008-10-22 14:08:00

Gluten Free Bread (off TV One) Plain
450 ml tepid water
1/3 cup oil
3 eggs
1 tsp white vinegar or lemon juice
380g rice flour
120g arrowroot
100g buckwheat or brown rice flour
70g chickpea flour
1? tbsp sugar
1 tbsp Xanthan or Guar Gum
3 tsp yeast
1 ? tsp salt

For Grainy Bread

Add 3 tbsp seeds (Linseed/flax, Sunflower, pumpkin seeds or buckwheat kibble) or LSA.

Method

1. Preheat oven to 60 degrees Celsius and line a loaf tin with baking paper.
2. In mixing bowl add tepid water, sugar and yeast and leave for 2 minutes
3. Add rest of sifted ingredients to mixing bowl and mix for 5-7 minutes at low/medium speed. The dough should resemble mashed potatoes.
4. Spoon mixture into loaf tin and place in the oven for 30-40 minutes until risen.
5. Increase oven temperature to 200 degrees Celsius
6. Bake for 35-40 minutes or until bread has risen and golden.
7. When tapped the bread sounds hollow.

It is really easy to make and tastes great.

nanee2jlp - 2008-10-22 14:10:00

Gluten-free Ginger Crunch 125g butter
125 g sugar
200 g gluten free flour
1 tbsp ground ginger
1 tsp gluten free baking powder
2 tbsp preserved ginger - finely chopped

For the icing:

4 tbsp butter
8 tbsp icing sugar
2 tbsp golden syrup
2 tsp ground ginger

For the garnish - 2 tbsp chopped preserved ginger

Method:

Pre set oven to 180 degrees Celsius.

1. Cream butter and sugar, then sifted dry ingredients - knead well.
2. Add chopped ginger
3. Press into greased shallow tin

Bake 20 to 25 minutes

For icing:

1. Into a pot add butter, icing sugar golden syrup and ground ginger.
2. Heat until melted then pour over hot cake.

Top with chopped preserved ginger, then cut into squares before it gets cold.

nanee2jlp - 2008-10-22 14:11:00

Gluten-free Baking Powder 75g Wheat starch
90g Bicarbonate of soda
50g Cream of Tartar
50g Tartaric Acid

Method:

- Mix all the ingredients together and rub through a fine sieve
- Repeat sieving twice
- Store in an airtight container.

nanee2jlp - 2008-10-22 14:13:00

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herika - 2008-10-22 17:16:00

Yes wheat starch is gluten free - it has had the gluten removed during the processing

nanee2jlp - 2008-10-22 19:43:00

Please note -re Janets Gluten free bread recipe I made it today and it was a disaster.At the end of cooking it just collapsed and the mixture was very greasy. Attempt to make it at your peril lol

nanee2jlp - 2008-10-22 20:07:00

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herika - 2008-10-22 20:30:00

.... .

jenna68 - 2008-10-25 06:59:00

glutenfree recipes .......

frances1266 - 2008-10-28 09:24:00

Carmel Biscuits 225 grms butter (or Olivani).1 small cup of golden syrup,225 grms Caster Sugar,3 Cups Gluten free flour,3 teaspoons baking powder, 2 eggs, 1 cup sultanas or raisins,1/2 cup walnuts shopped. Soften butter or Olivani, add sugar and beat, add eggs (and a little bit of your flour to stop curdling)and beat again then add golden syrup. Stir in sifted dry ingredients,, plus pinch of salt. Put in teaspoon lots on baking paper lined tray and bake 10 - 15 minutes at 160c Makes 60 OR MORE. Great lunch box fillers

nanee2jlp - 2008-10-28 23:47:00

mmecholet I am wanting to make your pikelet recipe,do you use the 3 flours at once and how much would you use,they sound yummy,some thing different for me to take to work.
Thanks so much

earthangel4 - 2008-10-29 11:48:00

Have ordered the book going against the grain,looking forward to it

earthangel4 - 2008-10-29 11:51:00

bumping this up for all

earthangel4 - 2008-10-30 08:57:00

whitebait fritters does anyone have a g/f recipe for whitebait fritters please

earthangel4 - 2008-10-30 09:00:00