My sister stumbled across “From My Kitchen to Yours” by Sally Wise in a Charity Shop and passed it on to me. I am not sure why anyone would discard this wonderfully practical gluten free recipe book and I wish I would have had it 18 months ago.
The first chapter “Basics” includes recipes for Pikelets, Cornbread, Gravy, Sweet Pastry, Naan Bread, Tortillas. Her other chapters contain recipes for many old fashioned favourites : Cottage Pie, Goulash, Fried Rice, Butter Chicken, Spaghetti Bolognese, Date Slice, Apple Crumble, Chocolate Caramel Slice.
The book reminded me a lot of the “Day to Day Cookery” recipe book that all students of Home Economics in the 1970’s learnt to cook from. There are no beautifully styled photographs and there is an absence of ‘unusual’ or hard to source products in the recipes, but this book is packed full of ‘Delicious and gluten-free recipes the whole family will love’.
So I celebrated this addition to my collection of recipe books by baking the ‘Savoury Pastry’. This crisped up beautifully although I suggest refrigerating the dough for at least an hour if you live in the tropics. Sally’s Sweet Shortcrust Pastry is on my ‘to do’ list.
Makes approximately 350 g
180 g gf self raising flour
1/2 teaspoon salt
90 g butter*, chilled and cut into cubes
yolk of 1 egg
2 teaspoons lemon juice
1/4 cup cold water
Place the flour and salt in the bowl of a food processor. Add the butter and process until the mixture resembles breadcrumbs. Alternatively, if you don’t have a food processor, rub the butter into the flour with your fingertips.
Turn out into a bowl and make a well in the centre. Briefly whisk the egg yolk and lemon juice and combine with the water. Pour into the well and mix with a metal spoon until smooth, adding extra water only if necessary to bring the dough together. Shape the dough in a ball, cover with cling wrap and refrigerate for at least 30 minutes before using.
* Substitute dairy-free margarine for Dairy-free pastry