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Diets & Recipes / Gluten Free / Gluten Free Baking

Gluten Free Baking

SCONES

Turn oven to 180 degree c

Ingredients:

  • 2 cups rice flour (Health Connection brand)
  • 2 tsp baking powder
  • ¼ cup sugar
  • 1tsp salt

Mix these together in a bowl, then mix in another bowl :

  • 2 eggs
  • ½ cup oil (rice bran oil)
  • ½ water

Pour one bowl into the other and mix together with a wooden spoon. Divide sticky dough into 6 balls and dust balls with corn flour. Place baking paper onto a tray and place balls evenly spaced and squash each ball slightly. Bake for 15 mins then remove if risen and firm. Eat immediately as they dry out when stored. Makes 6 small scones or 4 large scones.

PIZZA BASES

Turn oven on to 160 degree c

Mix in a bowl:

  • 1 cup rice flour
  • ¾ cup corn flour
  • ½ tsp baking powder
  • 1 tsp Xanthan gum (from a health shop)
  • 1 tsp salt

Then add:

  • 2 tablespoons olive oil
  • 1 egg
  • 140 ml warm water

Split into 4 balls and coat in rice flour. Dust a baking tray in rice flour and press the balls flat onto the tray until they are 1 cm high discs. Rub olive oil across the top of each one and then smear with tomato paste. Bake for 10 minutes till slightly risen.

Add other finely sliced toppings like onion, mushroom and red,yellow and green peppers and pitted olives. Sprinkle grated cheddar or mozzarella cheese on top and bake for 10 minutes, then grill for 5 minutes and serve hot. Makes 4 small pizzas or 2 large pizzas.

HOME-MADE PASTA

Mix in a bowl into a dough:

  • 2 cups of rice flour (473ml)
  • 2 large eggs and 1 large egg yolk
  • 1 tsp Xanthan gum
  • ½ tsp salt
  • 1/3 cup water (110 ml)

Keep adding water until dough is soft but not sticky. Add corn flour if is becomes too sticky. Roll dough out with a rolling pin and cut into ribbons with a sharp knife and leave to dry or roll out and cut with a pasta maker. Leave flat to dry on wax paper covered trays. Lightly coat in more rice flour and scoop into bunches.

Boil a large pot of water with a splash of oil and some salt. Add the bunches and cook for 5 – 6 minutes before removing from the pot and draining through a colander. Feeds 4 people.

MUFFINS

Turn oven to 180 degree c . Spray teflon coated muffin tray with Spray & Cook (not the olive oil one)

MIX TOGETHER WET INGREDIENTS IN A BOWL:

  • 1 cup fruit juice
  • 1 cup grated carrots / sweet potato / apple / 2 ripe bananas (use one option)
  • ½ cup rice bran oil
  • ½ cup chopped nuts / chopped dates / chopped apricots (use one option)
  • 2 tablespoons white vinegar
  • 1 tsp allspice / cinnamon powder / ginger powder

MIX TOGETHER DRY INGREDIENTS IN A BOWL:

  • 2 cups rice flour
  • 2 tsp bicarbonate of soda
  • ½ cup brown sugar

Add the wet mix to the dry mix and blend well with a wooden spoon. The mixture will fizz and foam (acid meets alkaline) and become light and fluffy. Spoon until level into muffin trays and bake for 25 mins or until a tooth pick when pushed to the middle of a muffin comes out try. Makes 12 standard size and 6 giant size muffins.

CHOCOLATE BROWNIES

Preheat oven to 180 degrees C

MIX TOGETHER WET INGREDIENTS IN A BOWL:

  • 1/3 cup melted butter
  • 1 cup unrefined organic brown sugar
  • 1 egg
  • 2 tsp vanilla essence

MIX TOGETHER DRY INGREDIENTS IN A BOWL:

  • 1 cup rice flour
  • 2/3 cup of cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp Xanthan gum (avail from health shops)
  • 1/2 cup walnuts or pecan nuts crushed
  • ADD LAST : 2/3 cup hot coffee

METHOD:

Spray & Cook spray into a ceramic or Pyrex glass square dish (approx 20cm w x 30cm long)

Mix the wet ingredients in a bowl by hand with a wooden spoon

Mix the dry ingredients in a separate bowl except the coffee

Add the dry to the wet ingredients and mix into a thick paste

Add the coffee and mix well by hand with a wooden spoon. You will have a thick, sticky mixture

Pour the mix into the greased dish and spread out evenly

Bake for 30 minutes then turn the oven off and leave the brownies in the oven till cool

Remove and cut into squares and be queen for a day!

Can be heated up again in portions and served with ice cream or whipped cream.

PANNA COTTA (cooked cream) DESSERT

  • 4 leaves of gelatine
  • 568 ml cream (two tubs)
  • 2 tablespoons brown sugar
  • 200 ml milk
  • 2 tsp vanilla essence

METHOD

Soak the gelatine leaves in cold water for 10 minutes then drain off water. In a small pot on the stove add cream, sugar, milk and vanilla. Heat until the sugar has dissolved. Remove from heat and add soaked gelatine leaves one by one until dissolved.

Pour mixture into wine glasses and let set overnight in the fridge. Top with fresh or frozen berries and serve.