Dealing with baking if Gluten Free

Now I know many of us are having to deal with this in our lives ….

Some of us by choice as we want to eliminate the deal with white bread …

Some of us not by choice but we have had to because of health reasons such as  celiac disease (CD), non-celiac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), diverticulitis and wheat allergy. Generally anyone who finds that they experiance any of these symptoms of gluten sensitivity which is part of more then 250 symptoms reported, including bloating, abdominal discomfort or pain, constipation and diarrhoea. Sensitivity may also present with extra intestinal symptoms, including headache, “brain fog”, tingling and/or numbness in hands and feet, fatigue, as well as muscular disturbances and bone or joint pain; also neuropsychiatric manifestations (“gluten-sensitive idiopathic neuropathies”) have been reported on.

And I know your struggle in finding some decent things to eat and enjoy when you have to deal with being gluten free , Either they taste NASTY … You don’t know exactly whats in them … Or they are extremely EXPENSIVE …. Well we at superfoodNZ have gathered together some nice little recipes to help you to make some neat little things just for yourself.

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CHICKPEA & CURRY BREADSTICKS (GRISSINI)

PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

Serves: 12 sticks

Crunchy gluten free bread sticks, made of chickpea flour and flavoured with ground curry. A perfect accompaniment for meals in place of bread, or with your dips.

These will be IDEAL if you are thinking of also doing the HCG diet  or if you want to take a snack food to a party

INGREDIENTS

30 g chickpea flour

50 g organic brown rice flour

20 g cornflour

½ tsp baking powder (or bicarbonate of soda)

1 tsp curry ( you can replace this with the powders in the optional extras )

1 tsp psyllium husk

1 tbsp olive oil

½ tsp Pink Himalayan Salt ground down ( I do this myself as I have a pestle and mortar)

60 ml water

 

Optional Extras

Turmeric Powder

Garlic Powder 

Chia Seeds

Coriander seed powder

Cumin Seeds

Black Pepper corns ( ground )

Tomato Powder

Dried or fresh herbs

These extras can either be sprinkled on top of the sticks when you have rolled them out , or with the powders you can use these in replacement of the curry powder in the recipe .

 

INSTRUCTIONS

Preheat the oven to 180 degrees Celsius (about 350 degrees Fahrenheit)

Mix the dry ingredients with a whisk: flours, curry spice, psyllium husk and salt.

Add the olive oil and water to form a dough (I do it with a spatula and hands but you can use your mixer if desired ).

Add water and mix water until the dough is smooth and slightly sticky.

Spread the dough in a rectangle approximately 25×15 cm (thickness about 4 mm). I am not fussy on how square it is but if you want to make it square you  out it on some baking paper and fold the sides in over top of the dough to make even edges and so the paper looks like a square ( don’t worry if the dough doesn’t fill the square) , you then roll the dough out till it fills in the square made by the paper .

Sprinkle with one of the optional extras if you like. Press lightly with the rolling pin.

Cut sticks with a pizza wheel or better, a pastry wheel with crimped edges.

* If you want round stick like bread sticks just gather a ball of the dough and roll out with your hands so it looks like a pencil – This is great if the kids help and do it with you , You then can sprinkle the seeds or extras onto the bread sticks *

Brush with olive oil.

Bake for about 15 minutes until they are golden. Watch closely that they don’t overcook as not to get too dry.

 

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DIY GLUTEN FREE FLOUR BLEND

 

Prep time

5 mins

Total time

5 mins

Serves: 2 1/2 cups

 

An easy, 4-ingredient gluten free flour blend to use in place of all purpose flour in most recipes.

 

 

Ingredients

1 1/2 cups (240 g) brown rice flour

1/2 cup (96 g) Chickpea Flour

1/4 cup (40 g) white rice flour

1/4 cup (30 g) Corn Flour

optional: 1 tsp xanthan gum (not necessary)

Instructions

Blend together and store in a secure container in a dry place (I prefer a large mason jar).

This can be tricky because gluten free flours react differently in pretty much every recipe. But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio. For extra binding (since there is no gluten) you can add a pinch of xanthan gum depending on the recipe, but I don’t find it necessary.

This blend has worked wonders in muffins, cakes, quick breads, gingerbread cookies, corn bread, waffles, crepes and many other recipes.

 

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an egg replacement

 

When soaked,  chia seeds will form a gel due to their soluble fibre content. The resulting gel is a good substitute for eggs. You can use both chia and flax seeds interchangeably when replacing eggs. Chia seeds do have a slight edge in that you need to use a smaller quantity in place of a single egg. The time it takes for the gel to form is also shorter with chia seeds compared to flax seeds. Use 1 1/2 teaspoons of chia seeds soaked for 20 minutes in 1/4 cup of water to replace one egg.

 

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Chickpea Cookie Recipe

 

INGREDIENTS

1/2 cup coconut oil, melted and cooled

1/2 cup Xylitol Sugar

1 egg, at room temperature( if you  are going Vegan you can use the egg replacement recipe)

1 teaspoon vanilla extract

1 1/2 cups chickpea flour

3/4 teaspoon baking soda

1/2 teaspoon salt

3.5 oz 72% dark chocolate bar, coarsely chopped

Coarse sea salt, for sprinkling on top ( I use Pink Himalayan Salt for this )

 

INSTRUCTIONS

 

Preheat oven to 180 degrees C (350 degrees F) . Line a large baking sheet with parchment paper and set aside.

In a large bowl mix together melted and cooled coconut oil, xylitol sugar, egg and vanilla extract until smooth and creamy. Tip: Make sure your coconut oil is not HOT. It should be liquid but on the cooler side so that your egg won’t cook when you mix everything together.

In a separate bowl, whisk together chickpea flour, baking soda and salt. Add dry ingredient to wet ingredients until well combined. Fold in chocolate chunks. Use a medium cookie scoop to scoop dough onto parchment lined baking sheet. Barely flatten the tops of the cookies with the tips of your fingers.

Bake at 350 for 9-11 minutes or until edges are slightly golden brown. Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool. Makes 12 cookies.

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Gluten-Free Buckwheat Pancakes

 

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 minutes

Yield: 8 Pancakes

 

Buckwheat gives these pancakes incredible flavour. This buckwheat pancake recipe yields deliciously light and thin pancakes. For pancakes that are even lighter in texture and flavour, use half all purpose (Adrianna’s suggestion) or whole wheat pastry flour (my default). Recipe yields 8 pancakes (plenty for 2 people).

 

INGREDIENTS

 

1 cup buckwheat flour (or ½ buckwheat and ½ chickpea flour ( or flour of choice))- I get the whole buckwheat and use my coffee bean grinder to grind it into flour.

1 tablespoon xylitol sugar

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 ¼ cups buttermilk, ( you can use Goats Milk Powder made up or the butter milk recipe below if you don’t have any on hand)

1 large egg ( you can use the egg replacement , make it as for two eggs)

½ teaspoon pure vanilla extract

Butter, for the skillet

 

INSTRUCTIONS

 

Make the pancakes: in a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.

All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.

Preheat your skillet over medium-low heat and brush with 1 ½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.

Transfer the cooked pancakes to a baking sheet and place in a preheated 100 degrees Celsius (200 degree Fahrenheit) oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.

 

MAKE YOUR OWN BUTTERMILK WITH DAIRY-FREE OPTION

combine 1 ¼ cups low fat milk (any variety of low fat milk should do—almond, soy, rice, low fat coconut) with 1 tablespoon + ¾ teaspoon lemon juice or vinegar( I prefer the Lemon juice but its up to you )  and let it sit for 5 minutes before using.

 

Now we didn’t write these recipes ourselves , We have however altered the originals to incorporate the way we do things and most were handed to us by a third party to start with so we are unable to thank the original authors personally but we do openly thank them now… We do hope that you enjoy making these and that it does make your life a little easier when you are dealing with being gluten free. Here is also a neat little gluten free conversion chart that we have found handy.

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