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Author Topic: gluten free  (Read 3620 times)

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carole

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gluten free
« on: January 06, 2010, 12:43:11 PM »
We are trying to go gluten free as Colin seems to be a bit intolerant to wheat. He hasn't  been tested yet but gets quite sick if he eats it. Better to be safe I think. He has been gluten free for a little while now and is feeling so much better and has lost a bit of weight too. I would love some recipes if anyone has any for a bit of extra variety. This is a challenge for me but I love a good challenge lol.

Carole

Vicki

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Re: gluten free
« Reply #1 on: January 07, 2010, 05:13:53 PM »
Okay Carole,

Have done some searching and will continue.... Here is recipe number 1 Gluten Free....


Hope you enjoy,

Love

Vicki





Macaroni cheese with peas


INGREDIENTS

250g packet gluten-free spiral pasta
2 tablespoons dairy-free spread
2 tablespoons cornflour (100% corn)
1½ cups water
1 cup soy milk
½ cup coarsely grated soya cheese
1 cup frozen baby peas
½ cup stale gluten-free breadcrumbs


METHOD

Preheat the oven to 200°C (180°C fan-forced).

Cook the pasta in a large saucepan of boiling water until tender; drain.

Meanwhile, melt the spread in a large saucepan, stir in cornflour; cook, stirring, 1 minute. Gradually add the combined water and milk, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in the cheese, peas and pasta.

Pour mixture into an oiled shallow 1.5-litre ovenproof dish; sprinkle with breadcrumbs. Bake for about 25 minutes. Cool before serving.




« Last Edit: January 07, 2010, 05:15:45 PM by Vicki »

carole

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Re: gluten free
« Reply #2 on: January 07, 2010, 07:56:04 PM »
oh yummy, macaroni cheese was one of colins favourite meals, I never thought to try it gluten free, great idea. We found some great rice pasta so I will definately give this a try and let you know. Thanks Vicki.

Carole

Vicki

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Re: gluten free
« Reply #3 on: January 11, 2010, 04:58:38 PM »
Found Something for a treat maybe... :)


Gluten Free Scones


INGREDIENTS

2½ cups gluten-free self-raising flour
pinch of salt
¼ cup pure icing sugar
2 teaspoons xanthan gum
1 teaspoon bicarbonate of soda
30g butter, chopped
1 egg, beaten lightly
1 1/3 cups buttermilk, approximately


NOTE: This recipe makes about 10 scones that are best made close to serving. Gluten-free self-raising flour and xanthan gum are available from supermarkets and health food stores.


METHOD

Preheat the oven to very hot (240°C). Lightly grease an oven tray.

Sift the flour, salt, sugar, gum and soda into a medium bowl then rub in the butter. Add the egg and then enough buttermilk to make a soft sticky dough.

Turn dough onto a floured board and knead lightly until smooth.

Pat the dough to 2cm thickness then cut into rounds using a 5.5cm cutter. Place the scones on the prepared tray, almost touching each other. Leave the scones to stand for 5 minutes, then brush the tops with a little extra buttermilk.

Bake in a very hot oven for about 15 minutes or until browned. Serve the scones with jam and cream, if desired.

Suitable to freeze. Not suitable to microwave.

Cook's note
Xanthan gum is a carbohydrate made from corn and can replace gluten in baked goods. Gluten is a protein found in oats, wheat, rye and barley.



Vicki

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Re: gluten free
« Reply #4 on: January 11, 2010, 05:05:44 PM »

Spicy Potato Bake (Gluten Free)


INGREDIENTS

¼ cup olive oil
200g pepperoni, chopped
1 kg potatoes, sliced
1 onion, chopped
¼ teaspoon cracked black pepper


METHOD

Heat oil in baking dish, add pepperoni, potatoes, onion and pepper, stir over heat until coated with oil. Bake, uncovered, in moderately hot oven 30 minutes, stir mixture, bake further 30 minutes or until potatoes are well browned and crisp.

Serves 6.

Vicki

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Re: gluten free
« Reply #5 on: January 11, 2010, 05:10:01 PM »

Grilled Steak with Parsley Butter


INGREDIENTS

4 x 185g rump or boneless sirloin steaks, fat trimmed
1 tablespoon olive oil
panfried potatoes and green salad, to serve

Parsley butter
60g unsalted butter
2 tablespoons finely chopped parsley
1 tablespoon lemon juice


METHOD

To make parsley butter, soften butter in a small bowl. Stir in parsley and lemon juice. Season to taste and set aside.

Preheat a chargrill on high. Brush steaks with oil and season with pepper to taste, turning once, then rest. Top each steak with parsley butter and serve with potatoes and salad.


Tip: to panfry potatoes, cut 750g desiree potatoes into large chunks. Parboil in salted water for 7 minutes. Drain well. Pan-fry in 15g butter (for flavour and golden colour) plus 1 tablespoon of oil on medium heat, tossing frequently, until golden and cooked through.