Love the hazelnut meal in this Banana Bread recipe from Weight Watchers Gluten Free cookbook.
2/3 cup gluten free plain flour
2/3 cup rice flour
2 teaspoons gluten free baking powder
1 teaspoon ground cinnamon
½ cup firmly packed brown sugar
1/3 cup hazelnut meal
2 eggs, at room temperature
1/3 cup sunflower or canola oil
½ cup buttermilk
1 teaspoon vanilla extract
2 large ripe bananas (460g), mashed
Preheat oven to 180C (160C fan forced). Line a 22 cm x 11 cm loaf tin with baking paper.
Sift flours and baking powder into a large bowl and add cinnamon, brown sugar and hazelnut meal. Stir to combine.
Whisk eggs, oil, buttermilk and vanilla in a small bowl. Stir in mashed banana.
Add buttermilk mixture to flour mixture and stir until just combined.
Spoon mixture into prepared tin, smooth surface and bake for 45 minutes or until golden and a skewer inserted comes out clean.
Set aside for 5 minutes before turning out.
(from Weight Watchers Gluten Free)
Oops is an understatement
A member of our local Coeliac Queensland group, emailed through the details of a new product on the shelves: Kellogg’s Gluten Free Breakfast Biscuits.
I had checked my Coles supermarket, but they weren’t on the shelves but I did find them at Woolworths.
I quickly lined up the three different flavours, took a photo and then my husband and I deliberated over which packet we would buy for KJ for taste testing. We couldn’t decide so threw into the trolley the Cranberries… and the Apricot…..
KJ found the Breakfast Biscuits and brought the red packet to me with the questions “Are these gluten free?” I replied, “Yes, I thought we would give them a try”.
LUCKILY my KJ is gluten free savvy, and replied but “These ones (Cranberries…) have gluten in them!”
“No, they are gluten free, see here on the front of the packet…. “
How easily confused I was. I had taken the photo at the supermarket, just after I lined up the ‘three’ varieties on the shelf.
I did not see it then, I did not see it when I unpacked the boxes, I did not see it when I put the packets in prominent place in the kitchen.
How easily I thought that all the Kellogg’s Breakfast Biscuits on the same shelf were all gluten free.
How easily it is to ‘miss’ that the product contained gluten.
How easily it is to unknowingly consume gluten.
I thought I was gluten free savvy, but KJ taught me a few lessons today.
Check and recheck.
Don’t assume if one variety is gluten free that all varieties are gluten free.
Don’t trust your mother, because she isn’t the one who would suffer the consequences.
Always do your own due diligence.
ALWAYS be vigilant.
There is no room for error in KJ’s gluten free diet and thankfully, my error was noticed.
It is at times like this one could feel overwhelmed by the responsibility of eating gluten free, with no room for error.
I had let my guard down, I was excited that I have found this new product and didn’t see what was painfully obvious.
It used to be that I taught KJ about his gluten free needs. The roles are reversed now and he is teaching me.
What can I say. Maybe a humble few words to my son:
“KJ I promise I won’t nag and question and make a fuss anymore about where and what you are eating and whether foods are gluten free. You have more than proved your point that you can deal with your gluten free life.”
Add a little bit of spice to the gluten free Christmas Stocking this year
Beerenberg is known for their jams and relishes and dressings but now they have added a few more tempting and tantalising reasons to love their range: slow cooker Spanish Chicken, Moroccan Lamb, Cuban Mojo Port and Hungarian Beef Goulash.
And another good reason to love Beerenberg is that their products are gluten free.
You can find Beerenberg in the supermarkets but gourmet pantries and delis will have a wider range.
VIP Gourmet Cellar next door to the Victoria Park Hotel on Boundary Street South Townsville is well stocked with this new range of slow cooker items as is Christo’s Deli at The Precinct Fairfield.
Can I afford another Gluten Free Recipe Book?
Can I find space on my bookcase for one more recipe book?
Do I really need another gluten free recipe book?
Will I make any of the recipes?
Yes. No. No. Maybe.
But my husband has already bookmarked a number of mains and I have taken note of a number of sweets. So I think that I really did need to have this book.
Perfect as a Christmas or special occasion gift, this Women’s Weekly recipe book lives up to its reputation.
There are lots of new ideas for produce already in your kitchen but also a few yummy recipes:
Raspberry and Chocolate Brownie
Almond, Coconut and Pineapple Slice
Orange and White Chocolate Blondie
Banana and Maple Syrup Loaf
Baked Ricotta with Caramelised Onions and Flatbreads
Pina Colada Smoothie
I cook a lot with chicken followed closely by mince. Both are versatile and can become a Mexican or Thai or Italian meal without too much effort.
I found this chicken recipe on the back of the tetra pack of chicken stock, also another important staple in my kitchen. The bonus is that not only is it a one pot recipe but also that once the preliminary preparations are made it is then baked in the oven. Remember for many of the supermarket products we buy, you can find recipes on their websites.
1 tablespoon olive oil
1 onion, finely chopped
100 g bacon rashers, thinly slice
500 g chicken thighs, thinly sliced
2 garlic cloves, crushed
1 teaspoon lemon zest finely grated
1 tablespoon rosemary finely chopped
2 cups Arborio rice
2 tablespoons tomato paste
4 cups chicken stock
Finely grated parmesan, to serve
Preheat oven to 180C.
Heat the oil in a large flameproof ovenproof dish over medium heat.
Cool the onion and bacon in olive oil until golden brown about 2 minutes.
Add the chicken and cook, stirring for 3 – 4 minutes or until golden.
Add garlic, lemon zest and rosemary and cook for a further 2 minutes.
Add the rice and cook, stirring for 1 minute to coat the grains.
Mix the tomato paste and stock n a jug and pour over rice. Stir.
Bake covered for 35 minutes or until rice is just tender and the liquid has almost been absorbed.
Stir through parmesan. Serve.
The Source is a bulk foods store with an outlet in North Ward Townsville offering a range of pulses, single origin flours, gluten free flours, gluten free pastas, honey, nuts, nut mixes and teas to name a few.
The tri-colour pasta is made from quinoa, rice, spinach and beetroot and while I know my teenager will realise that the colour comes from something he doesn’t like and therefore will not eat it, I think children will find it fun and enticing.
Teenagers love their pizzas and while there are a variety of gluten free pizza bases out their in the supermarkets, I came across Julian’s Gluten Free Pizza Base recently.
Found in the fridge section of Woolworths Supermarket it makes a good pizza. As my son says, “it doesn’t fall apart and it doesn’t feel like cardboard”.
Found in the supermarket recently were these Texan Chicken Wing Nibbles. Perfect for a Sunday lunch served with a salad or a Footie night snack.
Spicy and sticky and full of flavour, a great standby for the freezer.
In the beginning, I found gluten free baking very confronting. I had always prided myself in baking my own cakes and slices. I wanted my sons to know that people really do make meals and cakes from scratch. I wanted my sons to know that pasta sauce doesn’t come out of a bottle. I wanted my sons to appreciate family favourites and the stories behind these recipes.
So when I started gluten free baking I resisted making a packet cake. I was stubborn and thought that I wanted to do things my way… the old fashioned way. So I baked my way through hundreds of recipes which I found both frustrating and calming.
But what I have accepted is that there is nothing wrong with a gluten free packet cake. You can dress it up with layering of cream and strawberries. You can decorate it with sprinkles. You can make it into decorative cupcakes. The possibilities are endless. For even more decadent recipes just go to Betty Crocker’s website.
I was speaking with a local restaurateur recently about his predominately gluten free menu and asking about the gluten free bread served with the soup. We talked a lot about gluten free and then he produced a Betty Crocker Devil’s Food Gluten Free Cake Mix from under the counter…his standby gluten free cake for when a ‘booking’ asks if he can do a gluten free dessert cake for a special celebration.
I keep a packet mix in the cupboard. It is my standby for the ‘just in case’ times when I have run out of plain flour or almond meal or special ingredients.
Lesson to myself is: it is okay to use a packet cake mix.