We received a Christmas Hamper which included a packet of Fig and Olive Seeded Crackers – made with wheat flour of course. But it enticed me to try baking gluten free crackers.
Love the taste of buckwheat and the texture and colour of flaxseed meal.
100 g buckwheat flour
100 g ground almonds
50 g flaxseed meal
ground black pepper to taste
1/2 cup finely grated parmesan
sea salt to sprinkle
1 tablespoon olive oil
100 ml water
Preheat oven to 200 C (180C fan forced).
Prepare to baking trays by lining with baking paper.
In a bowl, combine dry ingredients.
In a small bowl, combine wet ingredients. Add to dry ingredients and mix to combine.
Sprinkle work area with gluten free flour and bring dough together and knead until smooth. Add extra buckwheat flour if needed. *If you like, add 1 – 2 tablespoons dried black Kalamata olives to mixture for an extra saltiness.
Cut dough in half and roll dough ball between two sheets of baking paper.
Cut into shapes (shards, circles using a scone cutter, rectangles) and transfer to baking trays or use transfer bottom sheet to baking tray and separate. Prick surface with a fork and sprinkle with sea salt.
Bake for 10 – 15 minutes depending upon thickness of crackers. Rotate and turn trays in even and if needed turn over crackers.
Repeat with second batch.
If needed, turn off oven, return crackers to oven and leave them for 1/2 hour to completely dry out.
Allow to cool. Store in airtight container.
Serve with dip, pesto, hummus, cheese.
150 g almond meal
150 g parmesan cheese grated
1 large egg
¼ teaspoon sea salt
In a bowl combine ground almonds, grated cheese and salt.
Beat egg and add to mixture until well combined.
Press mixture into base of quiche dish.
Bake in 170 C oven for 12 -15 minutes until golden brown.
Allow to cool.
ADD your favourite quiche mixture, return to 180 C oven and bake for a further 20 – 25 minutes.
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This pastry recipe for dumplings has been filed away for more than six months now and I am so pleased that I found time to experiment with pastry again. I am a little scared of pastry as before gluten free cooking, pastry was bought in frozen sheets and there was little one had to do to them. And pastry making does require time.
A very special thanks to Irena from Cooking Without Gluten who introduced me to “Well and Good” products: breads, flours and pastry mix. Her detailed step by step instructions gives me the confidence to try something new.
I am the first to admit that my dumplings are various in size and that I need a bit more uniformity with the thickness of the pastry but lunch was enjoyed by all and I will most definitely make this pastry recipe again.
My chicken filling was an Asian inspired mixture so I steamed the dumplings instead of boiling them.
I also shallow fried some of the dumplings and they would make a good addition to the gluten free lunchbox.
I love the idea of this different approach to quiche: replacing a pastry crust with a rice crust.
However, getting the taste and textures right for my coeliac teenager is a bit of a process. While KJ ate the quiche made with the brown rice crust, I think he would like it even better if I used white rice.
Visit Alex for her simple and easy recipe.
NB I made this again using white rice which I really enjoyed. My teenage taste tester decided that he prefers Rice Quiches with the rice on the inside and not on the outside.
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
Gluten free pastry is like baking gluten free bread…. it is a challenge. And one that I will hopefully conquer. I have had more failures than successes and on the weekend, I was able to rescue a failure to make an okay base for a quiche.
The problem was that while I chilled the pastry before I rolled it, I had ignored the 30 degree C temperature in the kitchen. The pastry rolled beautifully between two sheets of baking paper, but then fell apart. The day and kitchen was just too hot. Luckily though I was able to mould it by hand into the tray. Ahh, that’s living in the tropics for you.
From the ABC program, The Cook and the Chef.
For an alternative recipe, you can also access Maggie Beer’s Gluten Free Pastry (1) with the link above.
125 g cream cheese cut into chunks
75 g unsalted butter chopped and kept cold
2 teaspoons salt
1 cup gluten free flour
2 g Xanthan gum
Preheat oven to 210 C.
In a food processor, pulse the cream cheese and cold butter. When combined add the flour and Xanthan gum. Whiz just to combine, scraping down the side of the bowl.
Turn out onto surface which has 1/4 cup gluten free flour and bring together with your hands.
Chill pastry then using a rolling pin, roll the pastry between two pieces of baking paper greased on both sides. Roll to 1/2 cm thick and place in pie tins.
I have since found another version of this recipe with Sally’s pies looking beautiful.
I made this recipe again at a cooler part of the day and the pastry handled better. I did leave the pastry in the fridge for over an hour. I divided the dough in half, putting half back in the fridge while rolling half to try and limit the dough warming up too much.
I also blind baked the pastry for 15 – 20 minutes before pouring in the quiche mixture.
I had the pleasure to make the acquaintance of Savita from Chef De Home last week and subsequently stumbled across her recipe for Buckwheat Puffs.
I think a lot of things happen by chance or fate or good karma, but I was using the deep fryer that night for a chicken recipe , so I thought I would take the opportunity to attempt to make these puffs.
Managing with the last 1/2 cup buckwheat flour that I had, I quickly made a small batch and rolled the dough (between two sheets of baking paper).
I surprised myself that I was not only able to get them to puff but more amazing I managed to make one resembling a map of Australia. (You might have to squint your eyes to see this).
Thumbs up from this household for these fried puffs.
I will definitely be making them again as they were crisp and easy to make.
Buckwheat flour has a distinct nutty flavour and I also use it for a Buckwheat Bread and Galettes (French Savoury Crepes).
Eating and cooking gluten free has had many positive spin offs. Not only do you learn to cook with a wider range of products such as Buckwheat Flour but you also learn to draw on recipes from diverse cultures and cuisines. Thank you Savita.
It is school holidays and my teenager had arranged a rendez-vous with a special friend. Movie? Cafe Meal?
No, he had gone out on a limb and suggested that he would organise a picnic basket for a twilight meal overlooking the ocean.
Not sure what a teenager’s picnic basket would normally contain, I feebly ran a couple of items past him. For one, I didn’t think introducing gluten free sandwiches to his friend would be a wise move. Crackers and a pesto went through my head, but my son had not really found a gluten free cracker to his palate’s liking so we didn’t think it wise to let someone else do a taste testing. I suggested ham and salad wraps until he told me that his school friends call them “those strange crepes” when he has them for lunch.
Strawberries, he suggested… we were on a roll so strawberries and pineapple pieces made a good start. A tick for healthy.
Something savoury became cheese and ham Pizza Scrolls and something sweet were Jam Drops.
For Pizza Scrolls I use Live Free Gluten Free Pastry Mix and recipe. I buy this product on-line together with their Chicken Seasoning.
For Jam Drops I use the White Wings Gluten Free Jam Drops recipe though depending upon how hot the day is and how quickly the butter softens/warms, I sometimes have to add extra flour to the mixture.
So we, the coeliac teenage sous chef and his ‘gluten free cooking’ mum have ticked off another first.
I am not sure what the next gluten free challenge will be but together we make a great team and we will be ready and waiting.
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