A great ‘foodies’ television program is ‘Food Safari’. The presenter Maeve O’Meara takes the viewer into the homes, delis, bakeries and restaurant kitchens of over 40 ethnic cuisines found in Australia.
You can find inspiration for gluten free cooking in many of the recipes that can be accessed at http://www.sbs.com.au/foodsafari/
½ cup caster sugar
Pinch of salt
½ cup melted butter
1 cup creamed corn
1 cup full cream milk ( no fat milk is ok)
- Mix polenta and sr flour, salt, melted butter and eggs.
- Add creamed corn and milk. Mix until you get a nice creamy consistency.
- Spoon the mixture into a greased Texan muffin tray and bake in a preheated oven at 180 for 15 – 20 minutes or until golden brown in colour.
- Remove muffin tray from the oven and let them cool until they are ready to be removed from the tray.
We have been making do with the Livwell Naan Bread, but only just.
So Sunday was time for me to see if I could make gluten free Naan. The simpler the better is my motto and after looking at quite a few gf recipes I decided to use a taste.com.au recipe and make a few minor gf adjustments as well as using baking trays in the absence of a pizza stone.
We all know how unstable gluten free bread mix can be but once we learn not to be afraid of a mixture that either is extra sticky and unmanageable or a mixture that seems to slid apart and separate, we learn that gluten free flatbreads and naans are easy enough to make.
Key points to remember: don’t overwork the dough, baking paper is your friend so dust with gf flour and roll mixture between 2 sheets of baking paper, if mixture is too wet then add in extra dry ingredients.
Gluten free living and cooking has definitely taken me outside my comfort zone and I hope along the way I am teaching my teenager to see gluten free baking as a ‘normal’ part of his life.
3 cups gf bread mix and an extra 1/4 cup to work in
2 teaspoons dried yeast
1 teaspoon salt
1 teaspoon caster sugar
185 ml warm water
90 g Greek yoghurt
2 tablespoons olive oil
extra olive oil for brushing
1. Combine flours, yeast, salt and sugar in a bowl.
2. Mix in water, yoghurt and oil.
3. Knead for 5 minutes or until smooth.
4. Place dough in a oiled bowl. Cover with plastic wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
5. Preheat oven to 250 C. Once oven is heated and your dough is ready, heat baking tray in oven for 5 minutes.
6. Punch down dough and place 1/6 of dough on floured baking paper. Top with another sheet of baking paper and gently roll dough into an oval shape. Remove top paper and brush top of dough with olive oil. Lift dough and bottom baking paper onto heated tray and cook in oven for 5 minutes or until lightly golden. Only one tray in the oven at a time.
7. Repeat with remaining 5 portions.
I hadn’t made this Buckwheat Bread for some time now probably because we had found a store bought gluten free bread that was both palatable and made ‘good’ sandwiches. But I decided to revisit it when the buckwheat flour made its way to the front of the pantry.
It is easy to make because there is no proving time and it always comes out looking quite beautiful. I also love the almost nutty flavour of this recipe and it works well fresh and toasted.
I know this one is a winner because 24 hours later there is only one slice left.
1 ½ cups gluten-free plain flour
½ cup buckwheat flour
3 teaspoons gluten-free baking powder
½ teaspoon salt
2 tablespoons caster sugar
2 egg whites
1 cup reduced fat milk
½ cup vegetable oil
2 tablespoons seed mix with pine nuts ( I used sunflower seeds)
- Preheat oven to 180 /160 fan-forced. Grease a 6 cm deep, 9 cm x 19 cm base loaf pan.
- Sift flours, baking powder and salt into a large bowl. Stir in sugar. Using an electric mixer, lightly beat egg whites until just frothy. Stir in milk and oil. Add egg white mixture to flour mixture. Beat for 2 – 3 minutes or until smooth.
- Pour mixture into a prepared pan. Smooth top with spatula. Press seed mix lightly into mixture. Bake for 50 – 55 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
( I have varied the flours to 1 ¼ cup gf plain flour and ¾ cup buckwheat flour. Also can be cooked in a tray or lamington pan to make a focaccia style bread)
It’s official. Burgen Gluten Free White Bread is now my son’s favourite bread for lunchbox sandwiches. The bread it soft, moist and it doesn’t fall apart.
UPDATE: It comes into store frozen, so if you don’t see it on the shelf, then ask bakery if they can look in the freezer for a loaf for you.
I had read about the new gluten free range of Burgen bread available , but hadn’t found it stocked in our local supermarkets.
That is until yesterday…and this is one of the hassles with gluten free shopping. You know that there are new products on the market, you search for them and then you give up. And somewhere along the line, this product appears on the supermarket shelves and you don’t even know it is there because you are focussed only on the products you know are available. Gluten free shopping can really be a case of hit and miss.
So Woolworths at Fairfield in Townsville now stock Burgen Gluten Free White and Burgen Gluten Free Soy-Lin. I am hoping this means that you can find it in other Woolworths around the city.
The texture of the white bread is very similar to the Lifestyle Bakery white bread and it holds together well for sandwiches in my son’s lunchbox. Price : $6.99.
1 tablespoon baking powder
1 teaspoon salt
1 – 2 tablespoons sugar or sugar replacement
5 beaten eggs
½ cup water
1/3 cup oil
- Preheat oven to 180 . Prepare pan 20 cm x 30 cm (a pan with sides works best) with baking paper.
- Mix dry ingredients well – a whisk works well.
- Add wet to dry, and combine well. Make sure there aren’t obvious strings of egg white in the mixture.
- Let batter set for 2 – 3 minutes to thicken up some. (Leave it too long and it gets past the point where it’s easy to spread)
- Pour batter into pan. Spread away from the centre so it won’t cook with a mound in the middle.
- Bake for 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than the flax already is.
- Cool and cut into whatever size slices you want.
( Pour mixture into muffin tins to make a bread roll)
In an effort to diversify our teenagers lunch box offerings, breakfasts and snacks, we introduced him to jaffles.
At first, we weren’t quite sure if he would take to a cooled down jaffle in his lunch box. However, the benefit of making a ‘sandwich’ this way, is that the gluten free bread does not fall apart as the melted cheese and toasting of the bread helps sticks all ingredients together. The secret is to only use a meat and cheese… don’t overfill.
I make them of a morning, allow them to cool down, then pop them in the fridge to chill down. My son tends to eat his ‘lunch’ at morning tea as this way it doesn’t get a chance to spoil or get overheated.
This bread is one of only two breads that my teenager will have as a sandwich. Its texture is similar to ‘normal’ bread and although smaller in size, it holds together well with a meat, cheese and a relish or chutney.
Only problem is that it is only available fresh every two weeks here in Townsville.
It is stocked by Organic Goodness (Thuringowa Road Kirwan) and they also hold stocks in their freezers.
It has a big tick of approval from our teenage Coeliac 🙂
My friends down Brisbane way swear by Golden Hearth bread and pizza bases, but the bread is only available frozen up north.
Lifestyle Bakery has a number of other gluten free breads available so check out their website for further details.
7 g sachet gluten-free dry yeast
1 ¼ cup warm water
480 g gluten-free bread mix
1/3 cup olive oil
GF plain flour for dusting
4 garlic cloves, crushed
- Combine yeast and 1 ¼ cups warm water in a large bowl. Add bread mix and 1 tablespoon oil.
- Stir to form a soft dough.
- Turn onto floured surface and gently knead into a ball.
- Transfer to a large greased bowl, cover and set aside in a warm place for 30 minutes or until mixture has doubled in size.
- Punch down dough and divide into 8 portions. Roll 1 portion out to a 20 cm round.
- Heat a greased barbeque plate on medium-high heat. Add garlic to remaining oil.
- Brush 1 side of dough rounds with garlic mixture. Cook for 4 minutes, turn and brush with garlic mixture. Cook for a further 4 minutes.
- Repeat with remaining dough rounds and garlic mixture.
( I cook them on the crepe maker on setting 2 ½ . The mixture is quite unstable so do not overwork the dough rounds and roll just before you are ready to cook them. I found spreading them using your fingers helpful. You can also place them between two sheets of floured baking paper and roll with a rolling pin)
Attending your state Gluten Free Expo gives you exposure to products you might not have yet found in your local area. At the Brisbane Expo in May, LFGF had a stand showcasing their three products : bread mix, chicken seasoning mix and pastry mix.
Thank god for LFGF’s chicken seasoning mix as it has a big tick of approval from both my teenagers. We call it JFC – Joanne’s Fried Chicken and my sons say it is better than KFC. It can also be used for gravies.
The pastry mix makes tasty pizza scrolls and quiches. The pastry is easy to handle as long as you roll it between two sheets of baking paper.
I am yet to try out the bread mix, but at the Expo their sample tortillas were durable and pliable and didn’t fall apart.
If you can’t find it in a shop, then buy the product on-line.
Available in 700 g packets or 5 kg catering packs
2. Gluten Free breads must be cooled down before cutting. If not, the bread will stick to the knife and make the inside of the bread gluggy. For this reason you need to factor in an extra 1 hour cooling time when making bread for a meal.
3. Buy a good quality bread knife.
4. For left over bread, place on tray in a 100 degree oven and dry the bread out. You can then use it like a crostini, top with salsa or pesto, make a salad and break pieces into the salad like a panzanella (the dried bread soaks up the salad dressing and adds texture to the salad). Use your stick blender to make bread crumbs.