I did this in our bread maker and it made a 750gr loaf and I used the gluten/yeast free setting on the maker.
Ingredients:
(Place into bread maker in this order)
Water - 600ml
Margarine - 1 tablespoon
Salt - 1 1/2 tsp
Sugar - 1 tablespoon
Skim Milk Powder - 1 tablespoon
GF Plain Flour - 600gr (3 3/4 cups)
Xanthum gum - 1 1/2 teaspoons
Yeast - 1 1/2 teaspoons
In the fruit and nut dispenser add 75grams of motzarella or parmesan cheese and 2 teaspoons of desired herbs (I like herbs so am always heavy handed lol)
If your machine doesn't have a fruit and nut dispenser add the cheese and herbs into the kneading cycle and gently fold them into the wet mix
Method:
Place all into the bread maker canister and put onto gluten free/yeast free setting and allow to cook.
When cooked take out of the machine and allow to cool in the pan for 7 minutes and then remove from the pan.
Monday, May 31, 2010
Saturday, May 22, 2010
Gluten Free Hedgehogs
Love this dinner dish. Easy to prepare and both my kiddies love it (You can hide vegetables in here if you need to as well)
Ingredients:
500 Grams beef mince
2 Small cups of rice
1 400Gram tin of condensed tomato soup
Herbs of your choice
1-2 Tbsp of sauce (I use tomato sauce and also add some red wine)
1 Egg
1 Garlic clove
1/2 Cup orgran all purpose rice crumbs
Method:
1. Put everything but the condensed tomato soup into a bowl, Combine well
2. Take handfuls of the mixture and roll into balls
3. Place balls into a reasonable sized baking dish and top with the condensed tomato soup.
4. Bake in the oven for around 45 minutes or until cooked. Serve with steamed vegetables
Ingredients:
500 Grams beef mince
2 Small cups of rice
1 400Gram tin of condensed tomato soup
Herbs of your choice
1-2 Tbsp of sauce (I use tomato sauce and also add some red wine)
1 Egg
1 Garlic clove
1/2 Cup orgran all purpose rice crumbs
Method:
1. Put everything but the condensed tomato soup into a bowl, Combine well
2. Take handfuls of the mixture and roll into balls
3. Place balls into a reasonable sized baking dish and top with the condensed tomato soup.
4. Bake in the oven for around 45 minutes or until cooked. Serve with steamed vegetables
Gluten Free Banana Bread
One of my all time favourites. So easy, Chuck all in bowl and bake style and can also be frozen and then thawed for later on.
Ingredients:
1 1/2 Cups of plain flour
1 1/2 Tsp baking powder
1/2 Tsp xanthum gum
1 Cup brown sugar
1 Tsp ground cinnamon
125gr Melted butter
2 Eggs (Whisked)
2-3 Ripe bananas, Mashed (I freeze very very ripe bananas and use those for the recipe and it turns out great)
Method:
1. Heat your oven to 180 degrees
2. Grease a loaf dish
3. Combine everything into your bowl (I usually add wet igredients last and bananas very last) and ensure mixture is mixed really well
4. Transfer into your greased loaf pan and bake for 45-50 minutes or until a skewer when inserted comes out clean. Once cooked leave cool for 10minutes and transfer to cooling rack or serving plate. Enjoy :)
Ingredients:
1 1/2 Cups of plain flour
1 1/2 Tsp baking powder
1/2 Tsp xanthum gum
1 Cup brown sugar
1 Tsp ground cinnamon
125gr Melted butter
2 Eggs (Whisked)
2-3 Ripe bananas, Mashed (I freeze very very ripe bananas and use those for the recipe and it turns out great)
Method:
1. Heat your oven to 180 degrees
2. Grease a loaf dish
3. Combine everything into your bowl (I usually add wet igredients last and bananas very last) and ensure mixture is mixed really well
4. Transfer into your greased loaf pan and bake for 45-50 minutes or until a skewer when inserted comes out clean. Once cooked leave cool for 10minutes and transfer to cooling rack or serving plate. Enjoy :)
Saturday, May 15, 2010
Gluten Free Spinach and Ricotta Lasagna
I couldn't find cannelloni sticks anywhere and I didn't have time to make the dough so I improvised and made my own lasagna :)
Ingredients:
200gr Packet of orgran rice and corn lasagna sheets
150gr Packet baby spinach leaves
350gr Fresh ricotta - Crumbled
1 Litre of tomato pasta sauce
Small handful tasty cheese grated for ontop of finished lasagna
Method:
1. Place small amount of tomato pasta sauce in the bottom of your dish. The dish I used was approx 20x15cm and about 6cm high.
2. Start layering the spinach, Ricotta and Lasagna sheets. I did 3 layers.
3. Top with the grated cheese and bake for approximately 25-30 minutes or until it's lovely and golden on top.
4. Enjoy :D
Monday, May 10, 2010
Gluten Free Pancakes
Quick and easy pancake recipe which can be used for pikelets also. Quite a runny recipe so close monitoring on the stove is needed as they cook very very quickly.
Mixture freezes well and can be used for both sweet and savoury meals.
Ingredients:
1 Cup gluten free plain flour
2 Teaspoons gluten free baking powder
1 Cup milk
1 Egg
Method:
1. Mix all of your ingredients into a mixing bowl and stir well until combined.
2. Grease a hot pan with cooking oil or spray (make sure your pan is a good non stick pan, Not like mine which everything sticks to!)
3. Cook spoonfuls until the batter bubbles or edges go dry (I use a 1/4 cup to spoon my mixture into the pan)
4. Flip quickly and cook until lovely and brown.
5. Serve and enjoy :)
Mixture freezes well and can be used for both sweet and savoury meals.
Ingredients:
1 Cup gluten free plain flour
2 Teaspoons gluten free baking powder
1 Cup milk
1 Egg
Method:
1. Mix all of your ingredients into a mixing bowl and stir well until combined.
2. Grease a hot pan with cooking oil or spray (make sure your pan is a good non stick pan, Not like mine which everything sticks to!)
3. Cook spoonfuls until the batter bubbles or edges go dry (I use a 1/4 cup to spoon my mixture into the pan)
4. Flip quickly and cook until lovely and brown.
5. Serve and enjoy :)
Sunday, May 9, 2010
Gluten Free White Sauce
I love putting this on top of corned beef here at our place, I also use it for other recipes too though
Ingredients:
50 Grams butter
4-5 Tablespoons gluten free plain flour
1-2 Cups of milk
Ground salt and pepper to taste
Method:
1. Melt the butter in a saucepan
2. Add the flour tablespoon by tablespoon stirring constantly (I use a fork to prevent sticking)
3. Bit by bit add the milk until you get the consistency you want (we like ours quite thick so don't use alot of milk)
4. Add the salt and pepper to taste and serve
Ingredients:
50 Grams butter
4-5 Tablespoons gluten free plain flour
1-2 Cups of milk
Ground salt and pepper to taste
Method:
1. Melt the butter in a saucepan
2. Add the flour tablespoon by tablespoon stirring constantly (I use a fork to prevent sticking)
3. Bit by bit add the milk until you get the consistency you want (we like ours quite thick so don't use alot of milk)
4. Add the salt and pepper to taste and serve
Thursday, May 6, 2010
Gluten Free Muesli Bars
First time I have cooked these and they seem to be great :D
I was worried that once I had cooled them overnight that upon cutting them they'd fall apart but it appears not :D
Ingredients:
1 Cup of gluten free toasted muesli
1 Cup rice flakes
1 Cup dessicated coconut
1/3 Cup gluten free SR flour (I used plain and used baking powder to convert to SR)
1/4 Cup firmly packed brown sugar
2 Tablespoons sifted cocoa (I omitted this as I wanted lighter colouring in the muesli bars)
1/4 Cup honey
150 Grams melted butter
I added in:
100 Grams chopped glaze cherries
100 Grams chopped apricots
50 Grams flaked almonds
Method:
1.Preheat your oven to 180 degrees or 160 degrees for fan forced ovens.
2. Combine all of your dry ingredients but not the cocoa. Mix well.
3. In a separate bowl mix together the honey, Cocoa and melted butter. I put the honey and butter together and melted then would add the cocoa.
4. Combine the two bowls and ensure mixture is mixed well.
5. Line a slice tray, Mine was roughly 28x18cm in size. Firmly press in the mixture and ensure it's level. I used a tall slim glass to press down flat and level.
6. Bake for 20minutes. Once baked, Allow to completely cool - Preferably overnight. Once cooled, Remove from tray and cut it up :D
I was worried that once I had cooled them overnight that upon cutting them they'd fall apart but it appears not :D
Ingredients:
1 Cup of gluten free toasted muesli
1 Cup rice flakes
1 Cup dessicated coconut
1/3 Cup gluten free SR flour (I used plain and used baking powder to convert to SR)
1/4 Cup firmly packed brown sugar
2 Tablespoons sifted cocoa (I omitted this as I wanted lighter colouring in the muesli bars)
1/4 Cup honey
150 Grams melted butter
I added in:
100 Grams chopped glaze cherries
100 Grams chopped apricots
50 Grams flaked almonds
Method:
1.Preheat your oven to 180 degrees or 160 degrees for fan forced ovens.
2. Combine all of your dry ingredients but not the cocoa. Mix well.
3. In a separate bowl mix together the honey, Cocoa and melted butter. I put the honey and butter together and melted then would add the cocoa.
4. Combine the two bowls and ensure mixture is mixed well.
5. Line a slice tray, Mine was roughly 28x18cm in size. Firmly press in the mixture and ensure it's level. I used a tall slim glass to press down flat and level.
6. Bake for 20minutes. Once baked, Allow to completely cool - Preferably overnight. Once cooled, Remove from tray and cut it up :D
Wednesday, May 5, 2010
Gluten Free Gnocchi
This recipe takes a while to make but the end result is great! I did find the pasta a tad crumbly using the Roberts brand of flour so am going to try using a different brand of gluten free flour to see if that alters the end result.
Ingredients:
1 kg red potatoes, boiled with skin on
3 cups plain gluten free flour (I used the Roberts brand)
1 egg
Salt and pepper
Method:
1. Boil your potatoes and let cool. Once cooled, Peel and Mash your potatoes
2. Place in the egg, Flour, Salt and Pepper, Mix until combined
3. Knead the mixture until it is managable and not sticky. If you find the mixture is a little sticky add a touch more flour.
4. Break off portions of the dough and roll into 1cm thick snakes (this is where I found the mixture to be crumbly using the Roberts brand of flour)
5. Cut the snakes into small pieces and shape into desired shape for your gnocchi then mark with a fork. Continue to do this with all of the dough until used.
6. When ready, Cook the gnocchi in a large pot of salted boiling water, When the gnocchi has risen to the top remove it from the pot with a slotted spoon.
7. Serve with desired sauce and enjoy :D
**Note: This recipe does freeze well too, If not cooking the whole batch at once (this made 2 batches for me) lay each individual piece on a lined tray flat in the freezer and when frozen then transfer to a zip lock bag or similar for later use.
Ingredients:
1 kg red potatoes, boiled with skin on
3 cups plain gluten free flour (I used the Roberts brand)
1 egg
Salt and pepper
Method:
1. Boil your potatoes and let cool. Once cooled, Peel and Mash your potatoes
2. Place in the egg, Flour, Salt and Pepper, Mix until combined
3. Knead the mixture until it is managable and not sticky. If you find the mixture is a little sticky add a touch more flour.
4. Break off portions of the dough and roll into 1cm thick snakes (this is where I found the mixture to be crumbly using the Roberts brand of flour)
5. Cut the snakes into small pieces and shape into desired shape for your gnocchi then mark with a fork. Continue to do this with all of the dough until used.
6. When ready, Cook the gnocchi in a large pot of salted boiling water, When the gnocchi has risen to the top remove it from the pot with a slotted spoon.
7. Serve with desired sauce and enjoy :D
**Note: This recipe does freeze well too, If not cooking the whole batch at once (this made 2 batches for me) lay each individual piece on a lined tray flat in the freezer and when frozen then transfer to a zip lock bag or similar for later use.
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