Make it and Bake it
Shop 9, 300 Oxley Ave Margate Qld 4019
(Entrance via Wighton St)
Australian wide delivery on most items
Ph. 07 3883 3444
Fax. 07 3203 7664
AddMe.com, Search Engine Marketing
Click here to see our other business.
.......
Gluten Free from Make it and Bake it
Go to the baking Ingredients page to see the range of Gluten Free products we supply.
Gluten Free Egg Substitutes
Gluten Free Milk Substitutes
Gluten Free Corn Substitutes
Breakfast Meals
Bread Recipes
and how to cook gluten free breads fact sheet
Main Meals
Vegetables
Rice / Pasta
Sauces
Baking Desserts Etc
Go to "Ask a question" link to request a detailed quote on any item.
Eggs add color, protein, volume and
texture in our cooked and baked goods. Determine the purpose of eggs in a
recipe to make suitable replacements.
One egg usually serves as a binder. In this case almost any egg substitute
will be acceptable.
Two or three eggs in a recipe typically provide leavening. Good examples of egg substitutions for two or more eggs are Ener-G Egg Replacer or Baking Powder mixes.
Recipes like angel food cake and brownies will usually only work with real eggs.
Arrowroot
1 Egg = 1 tablespoon Arrowroot flour mixed with 3 tablespoons Water
Baking Powder
Mix #1: 1 heaping tablespoon baking powder, 1 heaping tablespoon oil, plus 1 tablespoon warm water
Mix #2: 1 heaping tablespoon baking powder, 1 tablespoon cider or apple cider vinegar, plus 1 tablespoon warm water
Baking without Eggs
In most cases eggs can be eliminated from pancake, waffles, and biscuit recipes.
Banana
1 Egg = 1/2 large mashed banana or approximately 1/3 cup
Cornstarch
1 Egg = 1 tablespoon of Cornstarch mixed with 3 tablespoons of Water
Cookies without Eggs
Omit eggs from recipe. Add 1/4 teaspoon more baking soda, increase liquid (water, milk) a tablespoon per egg and 1/2 to 1 teaspoon more cooking oil. You can further substitute maple syrup for sugar as it acts as a binder. If dough seems too sticky, add a teaspoon of flour at a time until desired consistency is achieved.
Two or three eggs in a recipe typically provide leavening. Good examples of egg substitutions for two or more eggs are Ener-G Egg Replacer or Baking Powder mixes.
Recipes like angel food cake and brownies will usually only work with real eggs.
Arrowroot
1 Egg = 1 tablespoon Arrowroot flour mixed with 3 tablespoons Water
Baking Powder
Mix #1: 1 heaping tablespoon baking powder, 1 heaping tablespoon oil, plus 1 tablespoon warm water
Mix #2: 1 heaping tablespoon baking powder, 1 tablespoon cider or apple cider vinegar, plus 1 tablespoon warm water
Baking without Eggs
In most cases eggs can be eliminated from pancake, waffles, and biscuit recipes.
Banana
1 Egg = 1/2 large mashed banana or approximately 1/3 cup
Cornstarch
1 Egg = 1 tablespoon of Cornstarch mixed with 3 tablespoons of Water
Cookies without Eggs
Omit eggs from recipe. Add 1/4 teaspoon more baking soda, increase liquid (water, milk) a tablespoon per egg and 1/2 to 1 teaspoon more cooking oil. You can further substitute maple syrup for sugar as it acts as a binder. If dough seems too sticky, add a teaspoon of flour at a time until desired consistency is achieved.
Ener-G Egg Replacer
Works well in most recipes. Can be purchased at natural foods stores or via the Ener-G website.
Flaxseed
1 Egg = 1 tablespoon of ground flaxseed to 2 to 3 tablespoons of water. Boil for 10 minutes or use warm water and a blender to mix completely.
Fruit
1 Egg = 3 tablespoons pureed fruit (apples, apple butter, apricots, pears, prunes, baby food)
1 Egg = 2 tablespoons fruit juice and increase leavening about 50-percent
Gelatin
1 Egg = 1 teaspoon gelatin dissolved in 3 tablespoons of boiling water. Gel slightly in freezer for approximately 5 minutes. Beat like a regular egg and add to recipe. This adds a texture similar to real eggs.
Maple Syrup
For any baked good that calls for both eggs and sugar, omit both and substitute maple syrup. Add half as much syrup as sugar.
Soy
1 Egg = 1/4 cup Soy Milk Tofu
1 Egg = 1/4 cup ground soft tofu
Xanthan Gum
1 Egg White = 1/4 teaspoon of Xanthan Gum with 1/4 cup Water. Let stand. When thickened this mix can be whipped and used as an egg white.
Works well in most recipes. Can be purchased at natural foods stores or via the Ener-G website.
Flaxseed
1 Egg = 1 tablespoon of ground flaxseed to 2 to 3 tablespoons of water. Boil for 10 minutes or use warm water and a blender to mix completely.
Fruit
1 Egg = 3 tablespoons pureed fruit (apples, apple butter, apricots, pears, prunes, baby food)
1 Egg = 2 tablespoons fruit juice and increase leavening about 50-percent
Gelatin
1 Egg = 1 teaspoon gelatin dissolved in 3 tablespoons of boiling water. Gel slightly in freezer for approximately 5 minutes. Beat like a regular egg and add to recipe. This adds a texture similar to real eggs.
Maple Syrup
For any baked good that calls for both eggs and sugar, omit both and substitute maple syrup. Add half as much syrup as sugar.
Soy
1 Egg = 1/4 cup Soy Milk Tofu
1 Egg = 1/4 cup ground soft tofu
Xanthan Gum
1 Egg White = 1/4 teaspoon of Xanthan Gum with 1/4 cup Water. Let stand. When thickened this mix can be whipped and used as an egg white.
Back to Top
Milk is one of the easiest ingredients to substitute in recipes, however, substitution of another ingredient for milk may cause changes in browning or coloration.
Adjustment of amount of substitute used may vary depending on thickness of liquid. Thinner consistency liquids may need to be reduced and thicker ones increased.
Nut Milk (Almond)
More suited for desserts.
1 cup Milk = 1 cup Nut Milk
Rice Milk
1 cup Milk = 1 cup Rice Milk (try adding 2-3 tablespoons of extra oil to help offset the water consistency in the dough)
Soy Milk
Tends to brown the baked goods more quickly 1 cup Milk = 1 cup Soy Milk
Back to Top
To substitute 1-tablespoon cornstarch: Use: A blend of potato starch and arrowroot powder (3:1 or 1/2 cup arrowroot to 1 cup potato starch).
To substitute corn syrup, light and dark: Use: 1 for 1 with honey or molasses. Recipes using corn syrup will be less sweet, and the finished recipe will have different flavor characteristics.
To substitute Xanthan gum: Use: Guar Gum in half the amount of Xanthan Gum. Example: 1 teaspoon of Xanthan = 1/2 teaspoon of Guar Gum.
As a general rule, unless specified by a recipe, use 1/2 teaspoon on Guar Gum per cup of gluten-free flour.
Corn Free Baking Powder 1/3 cup baking soda
2/3 cup crème of tartar
2/3 cup arrowroot starch
Thoroughly blend all ingredients together, and store in airtight container. Makes 1-2/3 cups of corn free baking powder. Use in recipes to replace standard baking powder.
Back to Top
BREAKFASTS PANCAKES AND BLUEBERRY SAUCE
You can use this basic pancake recipe in all sorts of ways. The best possible way I know is recipe 40.
Pancake ingredients:
|
1 cup brown rice flour 1 cup white rice flour |
1¼ cups water 2 eggs |
Blend everything except the eggs in a food processor. Allow the mixture to stand for at least two hours.
Add the eggs and beat. Brush a frying pan with oil. Pour in some of the mixture. Cover with a lid and cook on medium-low heat about five minutes. Turn with a spatula and cook the other side. Sauce ingredients:
|
30g (1oz) butter 1/4 cup blueberry jam 2 teaspoons arrowroot |
1/3 cup red wine 1 tablespoon brown sugar 1/3 cup chicken stock (can use gluten-free stock cubes) |
Gently melt butter and jam in a saucepan. Add stock, red wine, sugar and arrowroot. Keeping it on a low heat, stir until the sauce thickens.
Serve on pancakes with ice cream. PANCAKES AND STRAWBERRIES
Strawberry filling ingredients:
|
300ml (½ pint) cream 100g (¼ tin) condensed skim milk |
½ cup lemon juice 500g (1 pound) strawberries |
Spread the filling thickly on the pancakes, roll up, and serve. Put a dollop more on top.
Scrambled Eggs with Rice
|
1/4 cup chopped onion 1/4 cup GF margarine Six eggs 2/3 cup cooked rice |
1/2 cup half-and-half Salt and pepper to taste 1 cup grated cheese |
Method:
Cook onion in margarine until golden.
Beat eggs and milk until foamy.
Add cheese, rice and seasoning. Pour over cooked onion.
Cover over low heat until set. Stir frequently Back to Top
BREADSDirections:Cottage Bread (for Hamburger Buns)Ingredients:
1/3 cup olive oil
3 eggs
2 cup rice flour
2 teaspoons baking powder
2 teaspoons lemon or orange rind1/2 cup clover honey
1 cup cottage cheese
1 teaspoon baking soda
3/4 teaspoon salt
In blender combine oil, honey, and cottage cheese. Add eggs one at a time, blend until mixture is fluffy. In separate bowl combine dry ingredients. Gradually add blender mixture. Mix well. The batter will be thick. Spoon into small glass bowls (ones with flat bottoms and fairly straight sides, the size you want your buns to be). Place in microwave and cook for 3 minute intervals. Each time buzzer goes off, turn or rearrange bowls for more even cooking (average time about 12 minutes, depending on your microwave).
Cornbread Stuffing
Ingredients:
|
16-ounces GF cornbread cubes 1 cup parsley, chopped 1/4 pound butter or margarine One egg, slightly beaten 1 cup celery, chopped 1 cup GF chicken broth |
1 cup onion, chopped 1 teaspoon thyme, dried Salt and pepper to taste 1 teaspoon sage, dried |
Cool cornbread slightly and cut into 1-inch chunks or break it into small bite-size pieces. Place cubes on a baking sheet and bake for 30 minutes, or until toasted; stirring every ten minutes. Remove cornbread cubes from the oven and cool to room temperature.
Melt butter in pan; sauté the celery and onion until soft. Stir in the thyme, sage, and parsley. Cool. Stir the cornbread and cooked onion-celery mixture together. Add egg and mix well. Add the stock or broth and mix lightly but thoroughly. Add salt and pepper to taste. Stuff the cavity of a turkey or bake the stuffing in a casserole dish.
* To make lactose-free, use unsalted margarine with no milk products added.
Travel Bread
Ingredients:
|
1/2 cup potatoes, cooked and mashed 1/4 cup margarine or butter 1/4 cup sugar Six eggs, separated 2 cups brown rice flour plus 2-tablespoons Soya 2 teaspoons GF baking powder |
1 teaspoon baking soda 1 teaspoon cream of tartar 1/2 teaspoon salt 3/4 cup milk |
Heat potatoes. Mash lumps. Cream with butter and sugar. Add egg yolks. Beat well. Sift dry ingredients and alternately add to the mixture with milk. Fold in egg whites, which have been beaten to hold soft peaks. Pour mixture into an 8 x 4-inch greased pan. Bake at 350 degrees for 1 hour.
BASIC LOAF Instructions For Bread Machines For Conventional Ovens
The following are basic instructions for use of our bread mixes. We have divided machines up into four basic sizes. The instructions needed to find out which size your machine is can also be seen. Bread Machine Instructions Excellent soft, light loaves should be achievable in all bread machine types. You do not need a special "Gluten-Free" cycle on your machine. To achieve soft, light loaves you must use correct water to flour-mix proportions. As water requirements vary a little between machines the following is only a guide. Your aim always is to obtain a medium pancake batter during the latter part of the mixing cycle of your bread machine. Check after approx. 10 mins mixing and add more water if necessary. Heavy, crumpety loaves are the result of too little water.
- Choose correct recipe size for your machine and place ingredients in order listed. check your book to find maximum size white loaf to know which machine size you have)
- Set your machine on "BASIC WHITE" setting.
- Press "START" and allow cycle to complete. (lift lid occasionally during mixing and scrape dry ingredients from around edge of tin into center)
- Remove loaf from tin within 10 minutes of completion and cool on rack before slicing. (Top of loaf normally appears white and is also edible)
| Very Small Machines | Small Machines | Medium Machines | Large Machines |
(wheat-based maximum loaf size =500g)
|
(wheat based maximum loaf size = 750g)
|
(wheat based maximum loaf size = 1kg)
|
(wheat based maximum loaf size = 1.2kg or
more)
|
| Usually, the longer the base of the tin, the more water is needed | |||
HINTS:
*Use electronic scales for measuring mix and water.
*Don't use cups. Remove loaf from tin A.S.A.P. after baking.
*Allow to cool before slicing.
*Slice with electric knife.
*Vegetable gums go brittle when cold and need heating to reform or soften them, so they don't taste dry or crumbly. After day one of the bake or if taken from freezer, reheat each slice back to very warm in a microwave. Allow to cool and then enjoy as normal. Making Our Mixes in Conventional Ovens (Aug. 04 revision for better results) Though our mixes have been specifically designed to work in bread machines, it is possible to get a good loaf if made by hand... using a good bread tin and normal oven.
But as it is difficult to replicate the machine cycles by hand, your loaf will not be quite as soft, as light or as even textured. The machine has several rises and "knock downs" during the cycle.
Nevertheless for those who do not have access to a bread machine, we have included the following instructions.
- Choose the size mix from above to suit your bread tin. (i.e. large loaf for a 680-700g bread tin). N.B. Good quality heavy black tins bake best.
- Use the higher end of the suggested water levels for each size recipe and place all ingredients into medium food processing bowl.
- Mix on low to medium speed till batter is smooth and resembles a medium pancake batter (almost runny) for approx. 10 mins.
- Spoon mix into warmed, pre-oiled bread tin. Smooth top with knife.
- Allow approx. 50 minutes to rise or until the top of the rising dough is level with the top of your tin (using a standard 700gm bread tin). Remember, warmth speeds it up.
- Place into cold oven and turn to the suggested temperature (see below) for approx. 50 minutes. Leave in oven for further 5 minutes (to help prevent loaf "side suck"). Remove from oven and tin and cool on a cake rack for half an hour before slicing.
- You should be content with nothing less than a loaf that rises well above tin height & is soft, light and even textured.
- Use electronic digital scales to prevent inaccurate measuring which can greatly affect your results.
- The best rise and softest loaf will always be produced when your mix resembles a medium pancake batter during the latter part of the mixing cycle.
- For more even textured bread, use your plastic or rubber spatula occasionally during the mixing cycle to scrape down dry ingredients from the sides of your bread tin.
- If the batter is too stiff, the texture will be crumpet-like... especially towards the top of the finished loaf. Generally speaking, the longer the loaf tin, the more water is required to achieve the correct consistency.
- Adjust your water 10mm at a time to get the best results.
- When loaf is baked, remove from tin and cool on rack for at least half an hour before slicing and (Electric knives slice best!).
- Some bread machines have shorter mixing cycles and benefit from an extra 15 minutes or so on the "dough" setting before restarting the machine on the "Basic White Loaf" setting. (Don't forget to cancel out the "dough" setting if you do this or your machine will not restart on the desired setting. Just hold down the "STOP" button for a few seconds). If you are unsure if your machine will benefit from this... try it! (see below...)
- When the loaf is cool, slice it up and use as required. Place unused bread in air tight bag (suck air gently from bag and tie) and leave on bench for remainder of day and use as required.
- Yeasts vary in quality and must be kept as cold as possible (refrigerate or freeze) to get beyond three months life. French and Dutch yeasts seem to be most active and reliable.
- Once the bread has gone cool and has sat around for a day, it needs to be REFORMED each time before use or it will taste dry and crumbly.
- Bread can successfully be made overnight, but your machine tin shape will determine how much of your dry ingredients will be left unmixed on the outside of loaf (because you can't wait around for the mix cycle to start so you can pull in the unmixed ingredients at the ends). Square and oval shaped tins tend to leave less dry mix around than do longer rectangular tins.
- The tops of your loaves will typically appear like white snow capped, rugged mountain tops. This is quite normal and is just as edible as the rest of the loaf.
Some bread machines give even lighter loaves if you give extra mixing time. These machines do not have a "PRE-WARM" cycle but simply start mixing as soon as you press "START".
So what sort of machine do I have?
PREWARMING TYPE MACHINES
If your machine has a PRE-WARM rest period before the mixing begins, simply place ingredients into your machine in the order listed, put machine on "BASIC WHITE" loaf setting. Your machine usually does not need extra mixing time.
IMMEDIATE MIX TYPE MACHINES
If you have this type of machine, your loaf will benefit from an extra 15 mins. or so mixing on the dough cycle. Then re-start your machine on "basic white" loaf setting and allow cycle to complete. To find out which type of machine you have, for your first loaf place the water and bread mix into your machine. Place machine on "basic white" loaf setting and press "start". If your machine does nothing, you have a PREWARMING TYPE MACHINE. Simply allow cycle to complete. If it begins mixing straight away, you have an IMMEDIATE MIX TYPE MACHINE. Restart your machine on dough cycle and allow to mix for approx. 15 mins. Then restart your machine on basic white setting, and allow cycle to complete.)
NEW
HINTS & TIPSTo your normal mix and liquid amounts, add 1 tab.sp oil and 1 tab.sp gluten free vinegar to get a super-soft loaf with a finer and more even texture. Beware, it may also increase your height which may require you to use the next recipe size down so it does not stick to your lid.
To increase the fiber content or simply to add other flavors, try adding small amounts first (e.g. 1-2 x tablespoons) to make sure that the seeds do not upset the water levels or the structure of the rising bread. Then if all is well, gradually increase the amount (along with extra liquid if necessary) to suit your taste. Psillium husks do not work well in our experience but soy bean husks do, as do chick-pea meal, Faber meal, lentil meal, and flax meal.
MAIN MEALS FAST BEEF STROGANOFF (microwave)
So easy -- so tasty.
Ingredients:
|
500g (½ pound) beef
mince (ground beef) 1 packet gluten-free onion soup mix 3 cups gluten-free rice noodles ½ teaspoon ground ginger |
3½ cups hot water 1 can sliced mushrooms 1 cup cream maize corn flour (in US, cornstarch) |
Microwave mince on HIGH for 5 minutes. Add packet of soup, noodles, ginger, hot water. Cook 12 minutes. Add mushrooms and cream and thicken with maize corn flour. Microwave for another minute. BACON, POTATO AND ONION PIE
Another easy one.
Ingredients:
|
2 large potatoes,
thinly sliced 2 large onions, sliced 6 rashers of bacon |
2 eggs pepper and herb salt 1 cup milk |
Place layers in a greased oven-proof dish in this order: onion, bacon, potato. Repeat. Top layer should be potato.
Beat two eggs, add seasoning. Add milk and pour over the layers. Bake in oven at 190 C (375 F) until the top browns. SALMON KEDGEREE
A kedgeree usually has smoked fish in it, but why not use salmon?
Ingredients:
|
2 teaspoons olive oil 1 cup onion, finely chopped 2 cloves garlic, crushed 1 teaspoon turmeric 1 teaspoon gluten-free curry powder 180g (6oz) long grain rice 240g (about 8oz) tinned salmon |
1 cup red capsicum
(bell pepper), sliced 2 cups gluten-free vegetable stock OR use gluten-free vegetable bouillon cubes 4 hard-boiled eggs, quartered 1/2 cup fresh mint OR parsley, chopped pepper |
Heat the olive oil in a non-stick frying pan and gently fry the onion for a few minutes until it softens. Add the garlic, turmeric and curry powder. Cook one minute. Add the rice, capsicum and vegetable stock.
Bring to the boil and then simmer, covered, for 12 minutes or until the rice is cooked. Add the salmon and eggs and gently fold them through the mixture. Stir in the mint and add pepper to taste.
Serve with green vegetables or salad. SALMON AND POTATO BAKE Ingredients:
|
440g (14oz) tinned
salmon 500g (1 pound) potatoes, boiled and sliced 60g (2oz) butter 3 tablespoons flour 1½ cups milk 3 tablespoons maize corn flour (in US, cornstarch) |
½ cup cream 1 small onion, finely chopped 1 teaspoon gluten-free dry mustard ½ cup tasty cheese, grated ½ cup gluten-free cornflakes ½ teaspoon paprika |
Melt the butter in a saucepan, add the flour and cook for one minute. Add the cream and milk and gently bring to the boil, stirring constantly until the sauce thickens.
Remove from stove and add the mustard, half the cheese and gently fold in the salmon. Avoid mashing it.
In an oven-proof dish, arrange alternative layers of potato slices and the salmon mixture. Sprinkle cornflakes over the top, followed by the remaining cheese and paprika.
Bake in 180 C (360 F) oven for about half an hour until nicely golden brown on top. Serve with green vegetables or salad. TROPICAL CHICKEN
Ingredients:
|
1 tablespoon olive oil 500g (1 pound) raw chicken, in small chunks 1 medium onion, chopped 1 capsicum (bell pepper), sliced 1 tablespoon maize corn flour (in US, cornstarch) 440g (14oz) unsweetened tinned pineapple, including juice |
1 tablespoon
gluten-free tomato sauce ¼ cup water 1 gluten-free chicken stock cube 1 banana, sliced 1 or 2 tsp gluten-free curry powder, to suit your taste buds |
In a non-stick fry pan, heat the oil and fry the chicken, onion and capsicum for about four minutes. Stir so it doesn't burn.
Blend the corn flour and curry powder in a little of the water, add tomato sauce and remaining water. Add to the fry pan with the stock cube, canned pineapple and pineapple juice.
Stir until the sauce boils and thickens. Lower the heat, cover and simmer for 20 minutes. Just before serving add the sliced banana. Serve with rice. CHEESY POTATO AND HAM CASSEROLE
Ingredients:
|
3 medium potatoes,
peeled and thinly sliced 1 onion, sliced 2 hard-boiled eggs, chopped ¾ cup grated tasty cheese ¼ cup cooked ham, chopped |
½ cup milk 2 tablespoons gluten-free chutney ¼ teaspoon paprika freshly ground black pepper herb salt |
Grease an oven-proof dish with half the potato and onion slices. Sprinkle with salt and pepper. Spread the cheese, ham, chutney and eggs over the potato slices. Pour the milk over it. Use the remaining potato and onion slices to make another layer. Add the milk and sprinkle with paprika.
Bake in 180 C (360 F) oven for about 30 minutes. By then, the potatoes should be tender.
Microwave version: Microwave for 15 to 20 minutes. PORK WITH CHERRY ALMOND SAUCE Yum. We love this. It's a great special treat to serve guests. Make enough to give them second helpings. Ingredients:
|
8 pork chops 345g (11oz) glace cherries ¼ cup golden syrup OR gluten-free rice syrup ¼ cup slivered almonds ¼ cup red wine vinegar |
¼ teaspoon salt ¼ teaspoon nutmeg ¼ teaspoon ground cloves ¼ teaspoon cinnamon 1/8 teaspoon black pepper |
While the pork chops are frying, combine the cherries, golden syrup, vinegar, salt, pepper and spices. Bring to boil and boil for one minute. Add the almonds and pour a third of the sauce over the frying chops. Pour the remaining sauce over the chops when serving.
Serve with fresh steamed vegetables. MANGO MINT PRAWNS
Hope you can get the ingredients for this lovely tropical dish. Ingredients:
|
1 kg (2 lb) cooked king
prawns 3 mangoes |
2¾ cups apricot juice 1½ tablespoons fresh mint, chopped |
In a food processor, blend the mangoes, juice and mint. Pour into a microwave-safe dish and microwave on HIGH for three minutes. Peel and de-vein the prawns. Pour the sauce over them.
Serve with salad. Chicken Casserole Ingredients:
|
1.5kg (3 lb) chicken
pieces (for best flavour, leave the skin on) 4 teaspoons oil 2 large onions OR dried onion 4 cloves garlic OR garlic powder 2 teaspoons oil, extra 4 teaspoons lemon juice 2 teaspoons grated lemon rind |
2 cups gluten-free
tomato sauce (ketchup) 2 teaspoons brown sugar 2 teaspoons gluten-free dry mustard 2 teaspoons gluten-free curry powder 4 teaspoons gluten-free vinegar 2 teaspoons gluten-free soy sauce salt and freshly ground pepper |
Sauté chicken in hot oil until golden brown, remove from pan, drain. Pour off oil from pan, add all other ingredients. Stir until pan brownings are dissolved. Add chicken. Cook on low heat until tender.
Nice served with rice and green vegetables.
Note: You should have plenty of leftovers for second helpings or to heat up for another day. Freezes well. FISH WITH TANGELO CURRY SAUCE
When it comes to fish, barramundi is my favorite. It's a delightful tasting, succulent tropical fish found in Queensland. I guess you'll have to substitute your local favorite.
Ingredients:
|
1 fish 1 cup tangelo juice 1 tablespoon gluten-free curry powder |
1 tablespoon maize
corn flour (in US, cornstarch) ½ cup coconut cream herb salt and freshly ground pepper to taste |
Place the barramundi or whatever fish, cleaned, in a shallow casserole dish, combine the other ingredients and use to coat the fish thoroughly. Cover and refrigerate for at least two hours.
Bake at 180 C (360 F) until cooked -- about 30 minutes -- basting frequently. Serve with steamed rice. EASY SALMON FRITTATA
The exact ingredients and proportions don't matter too much in this recipe, which is easily adapted to suit your taste buds -- and the ingredients you have. You can throw in tinned corn instead of frozen, tuna instead of salmon, and shallots instead of the onion. If you don't have fresh mint or basil, you can use a tablespoon of dried basil.
Ingredients:
|
4 eggs 185g (6oz) can salmon 440g (14oz) frozen corn kernels 1 onion, halved and then sliced 2 large tomatoes, chopped |
1 capsicum (bell
pepper) chopped several sprigs fresh mint or basil, chopped freshly ground black pepper herb salt OR ordinary salt 1 teaspoon olive oil |
In a heavy fry pan, heat the olive oil and cook the chopped onion till it softens. Add the corn, salmon (drained), chopped tomatoes and chopped capsicum. Stir to combine but don't be too vigorous, you don't want the salmon mashed -- try to keep it in small pieces. Sprinkle with pepper, herb salt and chopped mint.
Beat the eggs lightly and pour over the mixture. Cook at very low heat until the eggs are cooked, which will be about 12 minutes.
Serve with fresh green salad. CROCK-POT PEA AND HAM SOUP
Ingredients:
|
1 ham hock 1 packet of split peas, green or yellow water 1 onion, chopped 1 onion whole |
12 whole cloves 2 teaspoons pickling spice 1 teaspoon marjoram 1 teaspoon fresh mint, chopped (optional) |
Place hock in crock pot, add split peas, cover with water, add chopped onion. Stud a whole onion with cloves -- that makes it easy to remove cloves after cooking. Add spice and herbs.
Cook until the meat falls off the bone. Joanna lets it cook gently all day. Discard bone, fat and onion with cloves. Chop meat and return it to the soup.
Serve with hot buttered toast (made with gluten-free bread from a health food shop if you don't have your own).
Note: You'll get different results with different brands of split peas. The best soup is made when the split peas turn to mush and meld with all the other flavors. Old dried legumes go hard and take much longer to cook. THAI-STYLE PUMPKIN, GINGER AND COCONUT SOUP
Even if you don't like pumpkin, I think you'll be impressed with this Thai-style soup -- as long as you like ginger and garlic.
Ingredients:
|
1 medium size pumpkin 1 can coconut cream chicken stock, home-made OR made with gluten-free stock cubes 2 rounded dessertspoons of ginger in syrup OR fresh ginger |
1 large brown onion 3 cloves garlic cooking oil herb salt, pepper |
Remove the pumpkin skin and seeds, chop pumpkin into chunks. Slice onion. Crush garlic. In a large fry pan or pan, sauté the onion and garlic in a little oil until golden. Add chunks of pumpkin and sauté, stirring, for five minutes. Add enough chicken stock to cover the pumpkin. Add ginger.
Bring to the boil and then simmer for about 15 minutes, till the pumpkin is soft. Take it off the heat and allow to cool. Blend the mixture to a puree.
Put it back on the stove, add coconut cream and salt and pepper. Bring the heat up slowly until the soup is simmering. Adjust seasoning to taste.
Bacon, Potato and Onion Pie
Ingredients:
|
Two large potatoes, thinly sliced Two large onions, sliced Six slices of bacon |
Two eggs Pepper and herb salt 1 cup milk |
Place layers in a greased oven-proof dish in this order: onion, bacon, potato. Repeat. Top layer should be potato.
Beat two eggs, add seasoning. Add milk and pour over the layers. Bake in oven at 375-degrees until the top browns.
VEGETABLES ASPARAGUS IN CRAB SAUCE
Ingredients:
|
155g (5oz) gluten-free
rice vermicelli 220g (7oz) canned crab meat 4 bunches fresh asparagus 2 teaspoons peanut oil |
2 cups chicken stock,
home-made OR made with gluten-free stock cubes 2 tablespoons maize corn flour (in US, cornstarch) |
Boil rice vermicelli for about 10 minutes. Heat oil in a pan and add chopped asparagus. Stir-fry for 5 minutes. Add chicken stock and corn flour, and crab meat. Stir until sauce is thick. Pour over vermicelli and serve. STUFFED CAPSICUMS
These are easy to make, taste great and are cheap -- specially if you grow your own capsicums (bell peppers) and make your own sauce. Make sure the stock cubes and sauce are gluten-free.
Ingredients:
|
5 large capsicums
(bell peppers) 1 cup long grain rice 2 gluten-free beef stock cubes 250g (8oz) mince |
750g (24oz) your
favorite gluten-free pasta sauce 1 cup tasty cheese, grated ¼ cup extra sharp parmesan (Romano) |
Boil or microwave rice in water to which you have added the beef stock cubes. Mix mince and half the pasta sauce. Microwave on high for about 10 minutes (or cook in fry pan).
If possible select squarish capsicums which will stand on end. Remove the seeds and stringy pieces. Add the cooked rice to the cooked mince. Add 1 cupful grated cheese. Mix well and spoon mixture into capsicums. Stand capsicums in a microwave dish, pour remaining pasta sauce over them, top with parmesan cheese, cover and cook on high for about 15 minutes, or bake in oven for about half an hour at 180 C (360 F).
Easy variation: If you're rushed for time, don't stuff the capsicums, just slice them and mix everything together. Somehow, not quite as good as the other version. Baked Potatoes These delicious baked potatoes take about 10 minutes. The exact quantities of ingredients don't matter -- simply adjust to suit your taste buds.
For each person, scrub one large potato and pierce it several times. If you don't, it may explode in the microwave -- very messy. Microwave on HIGH for 4 to 5 minutes. Prod it with your finger to check that it is soft. Cut a deep star across the top, and press from the bottom to open up the potato.
Make any of the following mixtures. Use a food processor to chop the onions, peppers, garlic etc. Pile the mixture in and on top of the potato. Microwave another one and a half minutes.
Choose any of these fillings:
(a) Baked beans (gluten-free ones), onion, cheese, and lots of freshly ground pepper.
(b) Bacon, onion and cheese.
(c) Cooked mince, onion and gluten-free taco mix, mint OR parsley.
(d) Creamed corn, cheese, onion, chopped chives and lots of freshly ground pepper.
(e) Salmon OR tuna, onion and chives.
(f) Prawns, garlic and a light cheese sauce (made with mild, not tasty, cheese).
(g) Bought or home-made pesto.
Optional extras:
You can add garlic to nearly all these versions. As well, finely chopped tomatoes, finely chopped celery and capsicum (bell peppers) are all really nice added to any of these mixtures.
You can also add leftover cooked chicken, or any kind of leftover cooked meat or fish to these combinations. If you invent a great combination, I'd love to hear about it.
Note: This method takes slightly longer, but it spreads the flavour through the potato better. Here's how: For two medium/large potatoes, microwave on HIGH for eight minutes. Don't overcook. They will feel firm, but leave them to stand for five minutes and they will be fully cooked.
Slice a quarter off the top of each potato. Scoop out most of the cooked potato, leaving the skin and a thin layer of potato intact. In a separate bowl, mash the potato with a large knob of butter.
Add lots of flavorful ingredients, mix thoroughly and pile it all in and on the potatoes. Add a sprinkling of sharp parmesan cheese, and microwave until the cheese melts -- about one and a half minutes. SWEET POTATO AND CORN CASSEROLE
Sweet potatoes and lemon grass grow almost as well as weeds in my sub-tropical garden. You can use pumpkin instead, if you like, and leave out the lemon grass.
Look for cornflakes which don't contain malt. If you can't find any, instead use breadcrumbs made with gluten-free bread (home-made OR from health shop).
|
1 large or several small
sweet potatoes (kumara) 440g (14oz) corn kernels, fresh, frozen or canned (drained) 2 cups gluten-free cornflakes ½ cup chopped onion ½ cup chopped green and red capsicum (bell pepper) |
2 tablespoons margarine 1 cup grated low-fat tasty cheese ¼ cup sharp parmesan, grated a few pieces of lemon grass salt and freshly ground pepper to taste |
Boil the sweet potatoes in water containing lemon grass. When they're soft, fish out the lemon grass and throw it away. Mash the sweet potatoes. You need two cups of mashed sweet potato.
Gently cook onions, capsicums and 2 tablespoons of margarine in a medium saucepan. Do not brown. Stir in corn and sweet potato and half the cornflakes. Blend all together and put in greased casserole dish.
Sprinkle over the top in this order: remaining cornflakes, parmesan cheese and grated tasty cheese. Bake uncovered in a 180 C (350 F) oven for about 45 minutes until nicely browned on top. Serves six. Reheats well.
Serve with steamed green vegetables. Cauliflower Delight
Even if you're not specially fond of cauliflower, try this recipe. I think you'll be pleasantly surprised. The other ingredients have such a strong flavour you won't taste much cauliflower. The eggs and cheese make it a substantial dish which can be a meal in itself.
Ingredients:
|
half a cauliflower 6 eggs cheese |
cheese sauce (see
recipe below) your favorite salsa or pasta sauce (gluten-free) |
Cut or break cauliflower into small pieces. Boil or steam until it's just tender. Put into a flat oven-proof dish. Cover with tomato salsa -- either make this yourself by cooking chopped onions and tomatoes together in a little butter, or use a bought pasta sauce. Cover with cheese sauce
Beat six egg whites until they're stiff. Spread over the cauliflower mixture. Make six holes in the mixture with a spatula and drop an egg yolk into each one. Sprinkle with grated cheese -- be as generous or as stingy as you like, it's up to you.
Bake at 200 C (375 F) until the top is puffy and golden. RICE TOMATO PILAF
Every keen cook seems to have his or her own ideas on how rice should be cooked. Some say it must be washed first, some say it should never be washed, or rinsed after cooking, and some suggest soaking it in water for at least two hours before it is cooked. Which ever way you prepare it, here's a way to add lots of flavour.
Ingredients:
|
30g (1oz) butter 2 cups white rice ½ cup wild rice 3 cups tomato juice 1 teaspoon salt |
½ teaspoon freshly
ground black pepper 1 teaspoon cumin 2 bay leaves 1 teaspoon coriander |
Bring water to boil, add rice and wild rice. Add everything else. Simmer gently until all the water is absorbed -- about 15 minutes. Cover and let it stand a few minutes.
Serve with salad and cold meat. POTATO AND VEGETABLE WEDGES
Here's a tasty way to cook veggies.
Ingredients:
|
3 potatoes 1 large kumara (sweet potato) 1 parsnip 3 carrots |
1 tablespoon oil 1 teaspoon paprika 1 teaspoon gluten-free curry powder ½ teaspoon freshly ground black pepper |
Scrub the vegetables and cut them into wedges. Toss them in oil in a large oven-proof dish.
Mix the paprika, curry powder and pepper and sprinkle it over the wedges. Stir well to make sure the pieces are covered. Bake at 200 C (375 F) for 20 to 30 minutes until the wedges are delightfully golden brown and crunchy. Turn them over a couple of times during baking.
rice / pasta THAI-STYLE PRAWN AND NOODLE LIME SALAD
This one's easy, quick and absolutely delicious.
Ingredients:
|
gluten-free rice
noodles, cooked prawns, cooked snow peas |
tomatoes, chopped shallots a few fresh coriander leaves |
Combine in a large bowl: Cooked rice noodles, cooked prawns, thinly sliced snow peas, chopped tomatoes, shallots and fresh coriander leaves.
Pour over a dressing made of: 1 tablespoon finely chopped lemon grass, 1/4 cup mild sweet chili sauce (gluten-free), 1/4 cup lime juice, 1/4 cup apple cider vinegar OR white rice vinegar. SALMON AND RICE SOUFFLÉ
A bit heavier than the usual soufflé, this one won't collapse while you're waiting for people to come and get it.
Ingredients:
|
425g (about 13oz) tin
salmon, drained, 4 eggs 2 cups cooked rice 1 cup milk |
1 onion 1 tablespoon butter 1 teaspoon lemon juice salt and pepper |
Melt the butter. Chop up the onion. Mix the salmon, cooked rice, milk, onion, lemon juice and butter. Add salt and pepper to taste.
Separate the eggs. Beat the yolks and add them. Beat the egg whites till stiff and fold them in. Put mixture in a greased oven-proof dish and bake at 190 B (365 F) until it's firm -- about half and hour. SAVORY RICE BAKE
This is one of those marvelous recipes in which the exact ingredients and proportions don't matter. You can easily adapt it to suit the ingredients you have. If you're making meringues -- or any any recipe using egg whites -- you can throw the extra yolks in the savory bake.
Ingredients:
|
5 cups cooked rice 4 eggs, beaten 500g (1 lb) cottage cheese 250g (8oz) mushrooms chopped 2 large chopped onions 4 or 5 medium size tomatoes, chopped 2 cups tasty grated cheese (we use low-fat cheese) |
2 tablespoons sharp
parmesan 6 rashers bacon, chopped 250g (8oz) frozen corn kernels 3 medium tomatoes, sliced ¼ teaspoon salt freshly ground black pepper |
Mix everything (except for 1 cup of the grated cheese and the sliced tomatoes) well. Turn into a greased oven-proof dish. We use one 36x26cm (14x10 inches). Using a smaller, deeper dish is fine -- it will just take longer to cook. Cover the top with slices of tomato and then 1 cup of grated tasty cheese.
Bake at 220 C (400 F) for about 50 minutes until firm and cooked through. Serve with green vegetables or salad.
Serves 8 to 10.
Note: You can have lots of fun with this recipe. If you like, leave out the mushrooms and experiment with other vegetables.
We deliberately make far more than we can eat in one meal. The leftovers are excellent for snacks and quick, easy lunches, within a day or two. If frozen, it goes soggy but still tastes great.
Noodles with
Sour Cream
Ingredients:
|
8 ounces fresh mushrooms (or one small package sliced or chopped) 6 tablespoons butter 2 tablespoons cornstarch 2 teaspoons GF soy sauce 3/4 cup sour cream 3/4 cup milk 1 pound ground round 1/4 teaspoon black pepper 1/2 teaspoon salt |
Two cloves of garlic One medium onion 2 tablespoons olive oil 2 cups ricotta cheese 2 tablespoons parsley flakes One egg 1/4 teaspoons pepper |
Sauce: Cook mushrooms in 6-tablespoons butter until tender.
Sprinkle 2-tablespoons cornstarch over the top and blend.
Add 2-teaspoons of gluten free soy sauce and 3/4-cup sour cream. Mix well. Slowly add 3/4-cup milk, stirring until the mixture bubbles and thickens. Add black pepper and salt. Mix.
Casserole: Sauté two cloves of garlic and onion in 2-tablespoons olive oil. Add one-pound hamburger and brown meat slowly. Add meat mixture to sour cream sauce.
In a separate bowl, mix 2-cups ricotta cheese, 2-tablespoons parsley flakes, one egg and 1/4-teaspoon pepper.
Cook a small box of gluten free elbow macaroni in water until it's almost done. Spray a large baling pan with cooking oil and put a layer of noodles in the bottom of the pan. Add a layer of the ricotta cheese mixture, a layer of meat sauce and top with a layer of grated mozzarella cheese. Cook in a 350-degree oven for 30 minutes.
SAUCES Cheese Sauce (without Butter)
Ingredients:
|
1 cup grated cheese 1 tablespoon maize corn flour (in US, cornstarch) |
½ teaspoon gluten-free
mustard powder 1 cup milk |
In a plastic bag, toss the cheese, flour and mustard together so that the corn flour coats all the cheese. Warm the milk in a saucepan. Add the cheese, stir constantly until the cheese melts and the sauce thickens.
Adjust the desired consistency of the sauce by adding or reducing milk.
You can use this sauce in the Cauliflower Delight recipe, or over vegetables, pasta, fish or chicken.
Note: Australian or New Zealand maize corn flour is similar to American cornstarch. Cheese Sauce
Ingredients:
|
60g (2oz) butter 3 level tablespoons maize corn flour (in US, cornstarch) 500ml (2 cups) skim milk |
1 tablespoon parmesan 60g (2oz) tasty cheese, grated |
Melt butter in a pot. Add corn flour, stir well. Add skim milk. Stir constantly until thickened. Add cheeses. Stir until cheese has melted.
BAKING RICH, MOIST, SCRUMPTIOUS FRUIT CAKE
(Easy to make in a microwave)
Ingredients:
|
1 kg mixed fruit 125g (4oz) butter 4 eggs, beaten 1 dessertspoon Parisian essence (brown colouring, optional) 440g (14oz) unsweetened crushed pineapple 125g (4oz) almonds 1 teaspoon pre-gel starch OR xanthan gum OR guar gum |
1 teaspoon cream of
tartar 1 teaspoon bicarbonate of soda 1 cup bought gluten-free flour OR ½ Soya, ¼ rice and ¼ potato flour 1 tablespoon nutmeg 1 tablespoon mixed spice 1 tablespoon Amaretto liqueur 1 tablespoon Cointreau |
Method:
Cook the fruit and liqueurs on HIGH for five minutes in the microwave.
Add the butter and spices. Tip this mixture into a large basin and stir in the rest of the ingredients.
Line the glass dish with baking paper, pour in the ingredients, cook on HIGH for 15 minutes, elevating the dish while cooking, for example by sitting it on a small upturned china dish.
Test with a skewer. (When the skewer comes out clean, the cake is cooked.)
Allow the cake to cool before removing from the container. You can simply remove the baking paper and the put the cake back in the dish it was cooked in, put the lid on and store in the fridge. How's that for simplicity!
If you can ignore the mouth-watering aroma, after a few days the taste improves as the flavours meld together. MARION'S SPICY SPONGE
Ingredients:
|
4 eggs 2 tablespoons maize corn flour (in US, cornstarch) ¾ cup sugar ¼ cup arrowroot 1 teaspoon mixed spice 1 teaspoon cinnamon |
1 teaspoon ground
ginger ½ teaspoon bicarbonate of soda ½ teaspoon cream of tarter 1 tablespoon golden syrup OR gluten-free rice syrup |
Beat the eggs whites until stiff, add sugar, yolks, spices, corn flour, arrowroot, and last of all the golden syrup. Bake at 170 C (350 F) for about 25 minutes. Press lightly with your finger. If the cake springs back, it's cooked.
Note: My mixed spice packet contains (with the proportion in descending order): cinnamon, coriander, nutmeg, pimento, ginger, cassia and cloves. ARROWROOT CAKE
Ingredients:
|
½ cup butter ¾ cup sugar 2 eggs 1 cup arrowroot |
¾ teaspoon bicarbonate
of soda ¾ teaspoon cream of tartar 3 tablespoons of milk 1 teaspoon cinnamon |
Beat butter and sugar, add yolks of eggs. Next add arrowroot, bicarbonate of soda and cream of tartar, egg whites, cinnamon and milk.
Bake at 150 C (325 F) in a ring tin about 20 minutes. Ice with whipped cream into which you have folded in melted dark chocolate. CHOCOLATE MACADAMIA ROLL
Ingredients:
|
250g (8oz) rice
cookies (from health food shop) ½ cup raisins, chopped ½ cup macadamia nuts, chopped 155g (5oz) dark chocolate |
60g (2oz) butter 1 egg 2 tablespoons Amaretto OR liqueur of your choice pure icing sugar (powdered sugar) |
Crush cookies, not too finely. Melt chocolate with Amaretto. Beat the egg, and combine with butter, melted, then combine with chocolate mixture. Mix well.
Work mixture into a sausage shape, place on aluminum foil and roll up into lengths. Chill until it's firm. Dust with icing sugar and cut into slices. If there's any left over -- there probably won't be -- keep it in the fridge.
Note: the consistency of the mixture may vary depending on the brand of gluten-free biscuits used. If it seems too sloppy, try putting it in the fridge for a few hours before rolling into lengths. RUM BALLS -- WITHOUT RUM
These are quick and easy to make.
Ingredients:
|
200g (6 1/2oz)
gluten-free rice cookies (from health food shop) 400g (13oz) condensed skim milk 1 cup desiccated coconut ½ cup shredded coconut 1 cup mixed dried fruit |
60g (2oz) glace
cherries, chopped 2 tablespoons cocoa 1 tablespoon butter rum essence extra desiccated coconut |
Crush rice cookies in food processor. If you don't have one, put biscuits in a sturdy plastic bag, tie it up leaving as little air as possible inside, place bag on floor and use your heel to crush biscuits.
Mix all ingredients in a large bowl. The consistency may vary depending on the brand of biscuits used. If it seems too sloppy, refrigerate it for a few hours. Roll into small balls -- guests tend to look for a small ball to sample, then return for a larger one. Roll balls in desiccated coconut. Refrigerate. If you can manage to leave them alone, the taste improves when the flavours have melded for a day or two.
Variations: You may like to try them flavoured with walnuts and a tablespoon of strong black coffee, or almonds and almond essence.
RUM BALLS -- THE REAL THING
Bundaberg Rum is produced in Queensland. It's potent stuff. Easy to make, these sweet treats are a nice perk-me-up served with a late-night cup of coffee.
Ingredients:
|
250g (8oz) dark
chocolate 2 tablespoon butter 2 tablespoon sweetened condensed skim milk |
4 teaspoons over proof
rum -- from Bundaberg, of course! 2 teaspoon vanilla essence cocoa |
Melt chocolate and butter over hot water. Stir in condensed milk. Beat in rum and vanilla. Chill until firm enough to handle. Using a teaspoon, form balls and drop into cocoa. Store in refrigerator. APRICOT BALLS
Ingredients:
|
rind from 1/2 orange ½ cup castor sugar (superfine sugar) 250g (8oz) dried apricots, chopped finely |
1/4 cup fresh orange
juice 1½ cups desiccated coconut extra coconut |
Grate the rind, add sugar, dried apricot, juice and coconut. Blend. You need enough coconut to make firm balls which hold together. Form into small balls. You'll need to wet your fingers frequently to stop the balls from sticking.
Roll balls in extra coconut. Refrigerate.
Variation: Replace some of the orange juice with apricot brandy. COCONUT AND GINGER SLICE
Ingredients:
|
1 cup desiccated
coconut 1 1/3 cups shredded coconut 1 cup castor sugar (superfine sugar) 3 eggs |
220g (7oz) dark
chocolate 90g (3oz) slivered almonds 185g (6oz) of ginger in syrup (including syrup) |
Line a 28 x 18cm (11 x 7 inch) tin or oven-proof dish with foil. Melt the chocolate gently on stove, or microwave on HIGH for two minutes. Stir out any remaining lumps.
Spread the chocolate over the foil, going up the sides of the tin an inch or so (otherwise the mixture sticks to the foil). Place it in fridge to set. Switch stove on to 175 C (350 F).
Beat the eggs, and combine with the other ingredients. You may need to add extra shredded coconut if you use lots of ginger syrup. The more syrup used, the better it tastes. Spread mixture on to the chocolate. Bake in centre of oven for half an hour at 175 C (350 F). Turn oven off and leave slice there a further half hour.
When cool, cut into small pieces. FRUITY CHEWS
These are easy to make, and if you don't have all the ingredients, don't worry -- you can simply vary the recipe to suit your cupboard, or your taste buds.
Ingredients:
|
1 cup tofu 2 tablespoons orange juice 1 tablespoon macadamia oil 1 tablespoon lemon juice 1 cup shredded coconut 1 tablespoon raisins, chopped |
1 tablespoon prunes,
chopped 1 tablespoon almonds, chopped ½ teaspoon mixed spice grated rind 1 lemon grated rind 1 orange ½ cup desiccated coconut |
Mash the tofu and blend with oil and fruit juices. Add everything else except the coconut and mix well. If it's too dry, add more fruit juice. Roll into walnut-sized balls. Roll in desiccated coconut and refrigerate.
Variations: Other ingredients to try -- dried apricots, dried mango, dates, your favorite liqueur and glace cherries. Roll in grated chocolate, or refrigerate and dip in melted chocolate. COCONUT TREATS
Ingredients:
|
2 cups shredded
coconut 2 cups desiccated coconut 1 tin sweetened condensed skim milk |
125g (4oz) gluten-free
chocolate chips 100g (6½oz) chopped dried apricots |
Mix coconut and condensed milk. Divide mixture in half. Add chocolate chips to one half of mixture, and add dried apricots to the other half. Mix well.
Dollop teaspoonfuls on mixture on to a non-stick baking tray. Bake for 150 C (325 F) until slightly golden.
Variety: Dried mango works well instead of dried apricots.
Note: You may have to experiment with the cooking time: you can have them golden and crisp or only slightly golden and still chewy. Yum! HIGH-ENERGY TREATS
Ingredients:
|
1 cup almonds 1 cup mixed dried apricots and dates juice of 1 orange |
1 tablespoon honey OR
gluten-free rice syrup sesame seeds |
Chop the nuts and dried fruit thoroughly, by hand or in food processor. Add the honey and fruit juice. (If it's a large juicy orange, don't use all the juice -- drink some.) Roll into balls the size of walnuts. Roll in sesame seeds (may be lightly toasted first). Refrigerate.
Variations: Add a dash of your favorite liqueur. Use your choice of other dried fruit. MAGIC MUESLI MACAROONS
Ingredients:
|
1 egg 315g (10z) sweetened condensed skim milk 2 cups shredded coconut |
1 cup desiccated
coconut 2 cups gluten-free muesli (from health food shop) 90g (3oz) glace cherries, halved |
Beat egg. Mix all ingredients well. Place in spoonfuls on non-stick baking tray. Bake high in the oven at 150 C (325 F) for about 15 minutes until lightly golden brown. Beware: they burn easily if you forget and leave them in the oven too long. CRUNCHY CARAMEL BARS
Ingredients:
|
Base: 2 cups gluten-free cornflakes ½ cup gluten-free self-raising flour (from health food shop) ½ cup coconut Topping: 200g (½ can) sweetened condensed skim milk |
½ cup brown sugar 200g (½ can) sweetened condensed skim milk 60g (2oz) butter, melted 2 teaspoons lemon juice 2 tablespoons golden syrup OR gluten-free rice syrup |
Mix all the base ingredients. Press into an 18cm (7 inch) square tin. Bake at 200 C (375 F) for 15 minutes.
For the topping, stir ½ can of condensed milk and golden syrup over low heat until it's caramelized. While it's still hot spread it over the base. Allow it to cool before cutting into bars. STRAWBERRY GINGER CHEESECAKE
Base ingredients:
|
1 packet gluten-free
rice cookies OR gluten-free cornflakes 1 teaspoon cinnamon |
1 teaspoon ground
ginger 90g (3oz) butter |
Blend all the ingredients in a food processor. Press into a dish and place in fridge while you make the strawberry topping.
Strawberry topping ingredients:
|
300ml (½ pint) cream 100g (¼ tin) sweetened condensed skim milk |
½ cup lemon juice 500g (1 pound) strawberries |
Add the topping to the base and refrigerate. KAHLUA CHEESECAKE
You can make this delicious cheesecake with just a hint of liqueur or lots, depending on individual taste.
Ingredients:
Base:
125g (4oz) gluten-free rice cookies OR gluten-free cornflakes, crushed
45g (1 1/2oz) butter, melted
Filling:
|
2 teaspoons gelatine 1½ tablespoons hot water 125ml (4oz) cream, whipped 375g (12oz) cream cheese |
2 tablespoons castor
sugar (superfine sugar) 200g (½ tin) sweetened condensed skim milk 60 to 85ml (2 to 2½oz) Kahlua |
60g (2oz) dark chocolate, melted
Method:
Mix the crushed rice cookies and melted butter and press on to the base and sides of small dish. Refrigerate.
Dissolve the gelatine in hot water. Whip the cream and put aside. Blend the cream cheese and sugar until smooth. Add the condensed milk and liqueur and fold in the cream and gelatine.
Melt the chocolate in microwave, stir, and swirl into the mixture. Pour mixture on to the crust and refrigerate overnight.
Serve with cream or ice cream. HONEYDEW DESSERT
This delicious pudding is easy to make, and is beautifully light and refreshing.
Ingredients:
|
1 honeydew melon 1/3 cup lime juice 2 tablespoons gelatin |
¼ cup of mild, liquid
honey OR gluten-free rice syrup ½ cup cashews ¾ cup boiling water |
Finely grind the cashews in a blender, add boiling water and blend until the mixture is smooth. Place in a container in freezer. Put chunks of melon into blender and blend until pureed. You'll need 3 cups of puree.
Put half a cup of puree in a small saucepan and sprinkle gelatin over it. Allow gelatin to soften for a few minutes, heat gently and briefly to dissolve the gelatin. Stir in honey. Allow mixture to cool. Add the lime juice to the puree which is still in the blender. While blending, pour in the cold cashew mixture. Blend for half a minute more.
Pour into a 1200ml (1 quart) mould which has been lightly oiled. Chill overnight. FROZEN SINFUL STUFF
Ingredients:
|
600ml (1 pint)
thickened cream (whipping cream) 1 cup mixed dried fruit 200g (about 7oz) condensed skim milk 155g (5oz) dark cooking chocolate |
90g (3oz) glace
cherries, halved 60g (2oz) flaked almonds, lightly toasted ¼ cup Amaretto liqueur OR brandy ¾ teaspoon mixed spice |
Soak mixed dried fruit in liqueur for at least an hour -- preferably overnight.
Break chocolate into small pieces and melt in microwave on HIGH for 1 minute 45 seconds, or in heat-proof bowl over simmering water.
Whip the cream -- not too much, you don't want to make butter. Stir in condensed milk and melted chocolate. Add mixed fruit, glace cherries, nuts and mixed spice. Stir thoroughly. Freeze in a two-litre container.
Now for the hardest part: be patient. You'll need to wait at least eight hours before it's ready to enjoy. ICE CREAM
Ingredients:
|
6 egg whites 1 cup castor sugar (superfine sugar) 600ml (1 pint) cream |
1 teaspoon instant
coffee 2 teaspoons coffee liqueur OR gluten-free chocolate chips |
Beat the egg whites until stiff. While still beating, gradually add the castor sugar.
In a second bowl, beat the cream until it thickens but is still a little soft. Add instant coffee and coffee liqueur and gently fold into beaten egg whites.
Freeze. It does not have to be beaten again.
Variations: Instead of coffee and coffee liqueur, use 1 to 2 teaspoons of orange essence and 2 mandarins blended in food processor OR chopped pecans and liqueur OR liquid toffee. APRICOT MOUSSE
Ingredients:
|
425g (13 1/2oz) can
apricots in syrup 200g carton of low-fat apricot yoghurt ½ cup low fat milk |
1/3 cup hot water 2 tablespoons castor sugar (superfine sugar) 10g (3 teaspoons) gelatine |
Add the gelatine slowly to the hot water, stirring quickly until it's all dissolved.
Blend apricots and their syrup for two minutes. Add all the other ingredients and blend briefly. Taste. If desired, add more castor sugar. Blend for two or three minutes. By then it should be nice and frothy.
Pour into the most attractive glasses you own and chill. MANGO MOUSSE
Ingredients:
|
2 medium mangoes 2 tablespoons castor sugar (superfine sugar) 1 tablespoon gelatin 3 tablespoons fresh orange juice |
300ml (½ pint) cream extra cream for decoration dark chocolate (optional) |
Puree the mango flesh in a blender -- enough to produce two cups. Sprinkle gelatin on juice, place over hot water to dissolve. Fold the dissolved gelatin and orange juice through the puree.
Whip the cream until it forms soft peaks and fold it gently through the mixture. Pour into attractive glasses. Decorate with whipped cream and chocolate curls (made by grating chocolate which has been kept in a refrigerator). Refrigerate. MARSHMALLOW COCONUT FRUIT
Warning: make sure that the marshmallows you use are gluten-free. They often aren't. You can use fresh or canned pineapple and manadrin pieces.
Ingredients:
|
440g (14oz) pineapple
pieces, drained 220g (7oz) mandarin pieces. 220g (7oz) gluten-free marshmallows 125g (4oz) desiccated or flaked coconut |
1 cup seedless grapes 2 cups sour cream ¼ teaspoon salt. |
Combine everything in a bowl and chill overnight.
PAPAW PRESENTATION
Ingredients:
|
half papaw per person combination of fresh fruit, for example strawberries, raspberries, blueberries fresh orange juice |
chopped nuts yoghurt, cream OR ice cream. |
Halve the pawpaw, scoop out the seeds, pile in the fruit, drizzle with orange juice, scatter with chopped nuts and serve with yoghurt, whipped cream or ice cream. JELLY FRUIT RAINBOW
Great for children's parties -- easy to make and colourful. If these fruit aren't available, try tinned mandarins, tinned cherries, pineapple or whatever takes your fancy.
Ingredients:
|
3 kiwifruit 2 bananas 2 peaches |
85g (3oz) packet red
jelly crystals 1 cup boiling water cream |
Peel and mash the fruit separately. Placed the mashed kiwifruit in four glasses, being careful to avoid getting it on the sides of the glasses. Follow with a layer of mashed banana and a layer of mashed peach.
Dissolve the jelly crystals and pour over the fruit. Refrigerate. Serve with a dab of whipped cream, topped with a glace cherry. CREAMY RICE YOGHURT
A low-fat dessert -- so you won't feel bad about eating the wicked fudge which follows.
Ingredients:
|
1 cup short grain rice 3 cups skim milk nutmeg |
200g (about 6½oz)
low-fat apricot yoghurt OR other flavour 410g (13oz) can unsweetened apricots, drained, OR other fruit |
In a saucepan, bring milk and rice to the boil and then simmer until rice is cooked -- about 15 minutes. Stir occasionally. Stir in yoghurt and apricots, heat gently.
Sprinkle a little nutmeg on top and serve. APRICOT FUDGE
Ingredients:
|
185g (6oz) brown sugar 250g (8oz) butter 400g (about 13oz) condensed skim milk |
2 cups dried apricots,
chopped 2 packets gluten-free rice cookies, crushed |
Slowly heat the sugar, butter and condensed milk until it's smooth and well blended. Add the dried apricots and crushed biscuits. Mix well and spread in a sponge roll tin.
Refrigerate. NUTTY FRUITY BALLS
Ingredients:
|
3 cups gluten-free
cornflakes 1 cup mixed dried fruit OR dried fruit of your choice grated rind from 2 oranges 125g (4oz) mixed nuts OR your choice |
¼ cup brown sugar 1 tablespoon brandy (or gluten-free essence) 2 tablespoons gluten-free rice syrup extra ground hazelnuts |
Place cornflakes, dried fruit, citrus rind, nuts and brown sugar in a blender. Process until well chopped. Add brandy and rice syrup and process again until the mixture forms a ball. Form into small balls and roll in ground hazelnuts. Refrigerate for a few hours before serving. Next time I think I'll try dried apricots and chocolate bits . . . or perhaps glace cherries and chocolate . . . Make It & Bake It – Gluten Free Recipes CHEESE SCONES
Ingredients:
|
1 egg 3 cups gluten-free (commercial mix) flour 5 teaspoons gluten-free baking powder |
2 cup grated tasty
low-fat cheese 1 tablespoon grated parmesan pinch cayenne |
As above, add chopped bacon, corn, extra egg and extra milk (half to three-quarters of a cup). Make the mixture thin enough to spoon into muffin pans.
Coffee Cake
Ingredients:
|
1/4 cup olive oil One beaten egg 1/2 cup milk 1-1/2 cup GF flour* plus 1-1/2-teaspoon xanthan gum |
3/4 cup sugar 2 teaspoon baking powder Dash of salt |
Combine salad oil, egg, and milk. Sift dry ingredients and add, mixing will. Pour into greased 9 x 9 x 2-inch pan. Sprinkle with Spicy Topping* and bake at 375-degrees for about 25 minutes.
* Spicy Topping: Combine 1/2-cup GF brown sugar, 2-tablespoons GF flour, 2-teaspoon ground GF cinnamon , 2-tablespoon melted butter, 3/4-cup broken nuts (your choice).
Blueberry Muffins
Ingredients:
|
1 cup brown rice flour 1/2 cup potato starch flour 1/2 cup tapioca flour 2 teaspoons xanthan gum 2-1/2 teaspoon GF baking powder 1/3 cup plus 1-tablespoon sugar 3/4 teaspoon salt |
1/4 cup applesauce Two large eggs, lightly beaten 1/4 cup olive oil 3/4 cup nonfat milk 1/2 teaspoon vanilla 1-1/2 cups fresh or frozen blueberries |
Line muffin tins with paper. Stir together dry ingredients. Make a well in center of mixture and add applesauce, eggs, oil, milk and vanilla. Stir together just until ingredients are moistened. Gently fold in blueberries. Divide mixture into muffin tins and sprinkle with sugar. Bake at 400-degrees for 25 minutes.
Recipe makes 12 muffins.
Crisp bread
Crisp breads are delicious whether you are on a special diet or not. Other flaked grains (oats, wheat, rye, etc.) can be used for variety by those who can eat them.
Ingredients:
|
4 oz. millet flakes 3 oz. maize flakes (or cornflakes) 4 oz. rice flakes 4 oz. buckwheat flakes 2-1/2 oz. linseed |
3 oz. sesame seeds 1 oz. sunflower seeds 1 tablespoon olive oil 1 teaspoon salt |
Directions:
Put all the above ingredients to soak with enough cold water to easily immerse everything when stirred.
After two hours or more, stir the mixture thoroughly. The consistency should now be like thick porridge. Pour away any superfluous liquid.
Take a flat baking tray and cover with baking parchment. Spread the mixture thinly and evenly over the parchment.
Bake at 310 degrees for 30 minutes.
Slice into rectangles and bake for a further half hour.
If it is not quite dry, turn off the heat and leave the crisp bread in the oven.
Variations: Add spices such as caraway, and chopped herbs such as rosemary, coriander, basil and stinging nettles. For a slightly sweeter crisp bread, add desiccated coconut and almonds.
Rice Pudding Cake
Ingredients:
|
3 cups cooked rice 4 eggs, beaten 1/2 cup *demerara sugar (OR brown sugar) 2 medium bananas, mashed 2 apples, finely chopped 1 pound cottage cheese 2 cups mixed dried fruit |
1/2 cup dried apricots, chopped 1/2 cup mixed nuts OR almonds, roughly chopped Grated rind of one mandarin OR orange 1 teaspoon nutmeg 1 teaspoon cinnamon |
Combine everything and mix well. Place mixture in a greased tin. Joanna uses a fancy fluted ring (one with a hole in the middle). Bake at 400 degrees for about half an hour until firm and cooked through. When a skewer comes out clean, the cake is cooked. Allow to cool in the tin.
*Notes: Demerara sugar is raw brown sugar, originally from Demerara in Guyana. Although Australia grows endless acres of sugar cane, demerara sugar is considered so good that Australia imports it. Some people like it in their coffee. Demerara adds a sort of toffee-ish taste to the cake. If you don't have demerara, don't worry - the cake will still be delicious with brown sugar.
The rice should be well drained after cooking in water, and left in the refrigerator for at least a few hours before baking the cake.
No Bake Lemon
Slice
A never-fail recipe
with a sweet-tangy taste which is delicious. Ingredients:
SLICE:
13 ounce can condensed milk
4 ounces butter, melted
8 ounces GF cornflakes, crushed
OR
8 ounces GF rice cookies, crushed
1/2 cup desiccated coconut
1/2 cup shredded coconut
1 tablespoon lemon juice
Grated rind of 1 lemon OR mandarin orange
ICING:
8 ounces pure icing sugar
2 tablespoons butter, melted
2 tablespoons lemon juice
A little hot water
Directions:
Mix the slice ingredients well. Press into a lightly greased dish.
In a separate bowl, bash the lumps out of the pure icing sugar. Add 2 tablespoons of melted butter and 2 tablespoons of lemon juice. Mix well. Very slowly add a little hot water until the icing is soft enough. Spread over the slice mixture. Refrigerate for a few hours. Cut into fingers.
Melt-in-your-Mouth
Shortbread
Ingredients:
|
1/2 cup cornstarch 1/2 cup icing [confectioner's] sugar |
1 cup rice flour 3/4 cup butter |
Sift cornstarch, sugar and rice flour together. Add butter. Mix with hands until soft dough forms. Refrigerate one hour.
Shape dough into 1-inch balls. Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.
Bake at 300 degrees for 20-25 minutes or until edges are lightly browned.
Variations:
Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
Mix in 2 tablespoons finely chopped peel and/or 2 tablespoons finely chopped nuts. Flatten with lightly floured fork.
Back to Top