Thursday, September 12, 2013

Some Gluten-Free Happy Things

Going gluten-free has not been that difficult for the most part. It has been only a small adjustment from the relatively low gluten diet I was eating for the last few years. At first I had thought it was just wheat that was the problem, but it turns out to be the whole gluten family: wheat, rye, spelt, kamut, barley... And I've also developed a mild egg allergy (though I can still get away with a tiny bit every now and then - like in a little icecream!)

However, the hardest things have been good pastry, cakes, pancakes and bread. I've got a good basic shortcrust pastry recipe that works well for either sweet or savoury pies (I just leave out the sugar for savoury)

I use this recipe for the pastry, but instead of shortening I use butter (and I use about 1/4 cup instead of 1/3), I skip the vanilla and for the flour I use half soy flour and half rice flour. I also double the quantities of flour (but not anything else) as the recipe only makes enough for the base of my tin. I find the rice flour is too crumbly by itself while the soy flour is too sticky. So putting the two together gives a balance of crumbly and sticky. It also allows you to press and knead the dough a bit without it falling apart. This mix holds its shape nicely when baked but you can't over-bake it as it tends to get tough. For a more textured version I use 1/3 cup of ground almonds and reduce the rice and soy flours to 1/3 cup. 

Here I used the pastry for a blueberry custard pie. I used a gluten and egg free instant custard powder with about 500g of blueberries piled on top. Then I mixed about 1/3 cup of blackberry jam with a dash of water to make the glaze. Then baked the lot for about 40 minutes at 180 degrees Celcius. I did blind-bake the pastry for about 5 minutes first because I was worried the base might get soggy. 

Turned out great and tasted wonderful. 

This sticky date pudding is soo good. I used this recipe here without any modifications (except using 'Egg-Replacer in place of the 2 eggs) . It was perfect. Totally not gluten-free weird tasting. The caramel butterscotch sauce was just lovely.

This was my first grilled cheese sandwich in 2.5 years. Two and a half years is a long time for anyone to go without a delicious grilled cheese sandwich.  I almost cried in happiness while eating this sandwich. 

It took a few tries cooking these to get this Ricotta Pancake just right. As I have a gas stove, it was a little too hot to cook these nicely. However, on the lowest temperature and moving the pan around while the pancake cooked, it turned out perfect. I served these with a dollop of ricotta on top and some blackberry jam. Though these are nice on their own. Certified good by the real-pancake eating Mr (and he is very particular about pancakes).

 The blog has some excellent looking other gluten-free recipes I'm looking forward to trying and the photographs are lovely.

My next challenge is gluten-free Snowskin Lotus Mooncakes as its the Mid-Autumn Festival. I plan to use this recipe. 

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