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.
Like most gluten free shoppers, I shop around: Woolworths, IGA, Coles, organic shops depending upon what specific gluten free product I am looking for. Shopping at Woolworths yesterday, I picked up a copy of their April 2016 Fresh.
Well done to Woolworths for their Fresh April 2016 Free in-store magazine. Supporting Coeliac Awareness Week this edition of Fresh has a two page spread on gluten-free living highlighting gluten free products available in-store.
But the good news for gluten free-ers does not stop there. Not only does the magazine contain tagged gluten free recipes, there is also a number of other recipes that are either gluten free by ingredient or can be gluten free with a few quick substitutions.
If you are looking for inspiration, then pick up a copy of Fresh Issue 119 April 16 to find these recipes mentioned below:
Banana Pancakes page 102
Chocolate Cake page 104
Gluten Free Hot Cross Buns page 89
Gluten Free by Ingredient
Asian-Style Mandarin Chicken page 10
Vegetable Tortilla page 14
Marinated Lamb Steaks with Roasted Vegetables page 19
Hash Brown Quiche page 28
Buckwheat Crepes with Poached Apple and Pear page 54
Baked Sweet Potatoes, Avocado and Feta page 62
Passionfruit Possetts page 72
Sticky Sesame Prawns with Zingy Rice Noodle Salad page 82
Sweet Potato, Quinoa and Avo Crunch Salad with Balsamic Beets and Broccolini page 82
Ham and Rockmelon Bites page 93
Ham Caprese Skewers page 93
Gluten Free with Substitutions
Fettuccine Alfredo with Mushrooms page 16
Smashed Avocado & Feta page 34
Brunch Salad page 54
Classic Minestrone page 57
Mexican Chicken Chilli page 58
Prawn and Zucchini Spaghetti page 58
Broad Bean, Fennel, Chilli and lemon Risotto with Prawns page 61
Sicilian Meatballs Al Forno page 61
Papaya and Lime Cheesecake page 73
Rosemary and Garlic Lamb with Root Veg Mash page 84
Hot Cross Bun Toppers page 88
Today marks the second year anniversary of the launch of “gluten free and the Australian teenager”, so I thought it was appropriate that I revisit my first blog:
My intentions and focus are still the same as it was two years ago:
to share ….
recipes, handy hints, experiences, travel tips, eating out advice, products, shortcuts, taste tests
and all that goes with a gluten free lifestyle.
During my two years of blogging:
I have amassed an amazing number of recipes and narrowed down many gluten free products accepted by my teenager’s tastebuds
I have put together a recipe book with family favourites for my KJ, for when he leaves home
I have become a better cook because I have been forced to experiment with different ingredients.
And I have witnessed my gf son become comfortable with his gluten free lifestyle and be confident in making good and safe choices when away from home.
To celebrate this anniversary I will share a recipe I found in a magazine at a doctor’s surgery and which I had photocopied for me by the receptionist.
White Wings Gluten Free Melt-and-Mix Chocolate Cake Recipe
250 g butter, melted
3/4 cup cocoa, sifted
1 1/3 cups (295g) caster sugar
3 eggs,lightly beaten
1 1/2 cups (180g) almond meal
1 1/2 cups (225g) gluten free self-raising flour, sifted
3/4 cup (180ml) milk
250 g dark chocolate, broken in pieces
1/2 cup (125ml) single pouring cream
70 g butter, cubed
Preheat oven to 180C. Grease and line a 22 cm round cake tin.
In a large bowl, place butter, cocoa, sugar, eggs, almond meal, flour and milk and whisk until combined.
Pour into the prepared tin and bake for 1 hour or cooked when tested with a skewer.
Allow to cool completely in the tin.
To make the chocolate fudge icing, place the chocolate, cream and butter in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Remove from heat and set aside to cook completely.
Beat the cooled icing with electric beaters until thick and fluffy and spread over cake with a palette knife to serve.