BREAD
BREADMakes 1 small loaf
2 eggs
1 tablespoon Greek yoghurt, optional*
¾ teaspoon salt
1½ teaspoons sugar
2 cups gluten-free plain flour
3 teaspoons gluten-free dried yeast
1¼ cups warm milk**
2 teaspoons gluten-free baking powder
2 teaspoons light olive oil
Whisk the eggs, yoghurt, salt and sugar in a large bowl, then mix in the flour, yeast and milk. Cover the bowl with cling wrap and leave to rise in a warm place for about 1 hour.
Grease a 12cm × 22cm loaf tin and line the base with baking paper. Grease the baking paper.
When the dough has risen and has a spongy texture, stir in the baking powder and oil and mix very well. Tip the batter into the prepared tin. Allow it to rise until it almost doubles in size, this will take approximately 1 hour.
Heat the oven to 200°C.
Bake the bread for 10 minutes, then reduce temperature to 170°C and bake for a further 20 minutes. Tap the loaf, if it sounds hollow, it is ready; if not, let it cook a few minutes longer. Allow to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
Dairy-free option
* Plain gluten-free soy yoghurt can be substituted.
** Substitute gluten-free soy milk.
Makes 320ml, approximately
300ml pouring or thickened cream
2 teaspoons pure icing sugar
¼ teaspoon vanilla essence
pinch of powdered gelatine (optional)
Whip the cream, icing sugar and vanilla in a large bowl until soft peaks form. Add the gelatine if using and whip until firmer peaks form. (The addition of gelatine helps the cream maintain its consistency if it is left to stand for any length of time before using.)
CORNBREADServes 6—8
This cornbread is good to accompany soups or to soak up gravy.
1 cup polenta
¾ cup gluten-free self-raising flour
2 teaspoons gluten-free baking powder
1 teaspoon sugar
1½ teaspoon salt
2 tablespoons light olive oil
1 cup skim milk*
2 eggs
Heat the oven to 200°C. Grease a 20cm square baking tin and line the base and sides with baking paper.
Place the polenta, flour, baking powder, sugar and salt in a large bowl and mix well. In a separate bowl, whisk together the oil, milk and eggs until well combined.
Add the liquid mixture to the dry ingredients and stir with a metal spoon until smooth. Pour into the prepared tin and bake for 20–25 minutes, or until golden brown and a metal skewer inserted in the middle comes out clean. Serve warm, cut into squares.
VARIATION
Add ¾ cup chopped semi-dried tomatoes and/or ½ cup finely snipped chives when combining the wet and dry mixtures.
Dairy-free option
* Substitute gluten-free soy milk.
CURRY POWDERMakes approximately ¾ cup
Once made, this curry powder should be stored in the fridge to keep the flavour of the spices fresh. It keeps well for several weeks, though the flavour may diminish a little if kept for longer. This curry powder helps to make a meal in moments with the addition of meat, chicken, fish or vegetables.
2 teaspoons fennel seeds
2 teaspoons fenugreek seeds
2 teaspoons ground turmeric
2 teaspoons paprika
1 teaspoon ground cardamom
¼ teaspoon ground cloves
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried chilli flakes
1 teaspoon brown sugar
1 teaspoon salt
Grind the fennel and fenugreek seeds to a powder using a mortar and pestle or spice grinder. Combine with the other ingredients and transfer to a jar. Place the lid on the jar and shake well.
Hint: Add the curry powder to dishes after the meat, chicken, fish or vegetables have been sautéed. Mix through and cook for 2 minutes before any liquid is added.
HASTY TASTY GRAVYMakes approximately 1½ cups
Use this gravy to accompany roast meat or patties or similar. Although commercial gluten-free gravy mixes are available, this mixture is a great standby.
1½ cups gluten-free chicken, beef or vegetable stock or 1½ cups water mixed with 1 teaspoon stock powder
2 teaspoons gluten-free tomato sauce (page 265)
2 teaspoons red or white wine
2 teaspoons gluten-free soy sauce
½ teaspoon brown sugar or redcurrant or quince jelly
2 teaspoons maize cornflour mixed to a paste with a little cold water
Combine the stock, tomato sauce, wine, soy sauce and brown sugar or jelly in a saucepan and bring to the boil. Whisk in the cornflour paste. Cook the gravy until it has reduced by one third. Add salt and pepper to taste.
Hint: This gravy mixture can be added to the pan juices from a roast (after the fat is poured off), in which case 1 extra tablespoon of red or white wine makes a pleasing addition.
The addition of 2—3 teaspoons of sweet chilli sauce (page 253) gives this gravy a real lift.
Save the water drained from cooking vegetables and use as the stock to add extra nutritional value to the gravy.
Vanilla IcingMakes approximately 220ml
Sift the icing sugar into a bowl, add the butter and vanilla then stir in the boiling water, 1 teaspoon at a time, and mix to make a smooth paste of spreading consistency. When the icing starts to get close to the right consistency, add only 1–2 drops of boiling water at a time.
Dairy-free option
* Substitute dairy-free margarine.
Makes approximately 230ml
180g pure icing sugar
1 dessertspoon gluten-free cocoa powder
1 dessertspoon softened butter*
boiling water
Sift the icing sugar and cocoa into a bowl and add the butter. Stir in the boiling water, 1 teaspoon at a time, until the icing is smooth and thick enough to spread. When the icing starts to get close to the right consistency, add only 1–2 drops of boiling water at a time.
Dairy-free option
* Substitute dairy-free margarine.
Orange or Lemon IcingMakes approximately 250ml
180g pure icing sugar
1½ teaspoons softened butter*
finely grated rind of ½ orange or lemon
juice of 1 orange or lemon
Sift the icing sugar into a bowl and add the butter and orange or lemon rind. Gradually add the orange or lemon juice until a spreadable consistency is reached.
Dairy-free option
* Substitute dairy-free margarine.
Makes approximately 700ml
1 cup pouring cream
300g gluten-free dark chocolate, roughly chopped, or dark chocolate melts
30g butter
Pour the cream into a small saucepan, bring to the boil and remove from heat. Immediately add the chocolate and stir until melted. Add the butter and mix until melted and smooth.
To use as a glaze, leave to stand for a few minutes, then pour over a chocolate cake. Alternatively, set aside until thick and the consistency of margarine, then beat to make a fluffy frosting. This frosting can also be piped into rosettes.
Store any leftover icing in the fridge. To melt, heat in the microwave on high for 20 second bursts.
Any cake coated with this icing should be stored in the fridge.
Makes approximately 200ml
60g butter, softened
120g cream cheese, softened
2 teaspoons finely grated lemon rind
1½ cups pure icing sugar
2 teaspoons lemon juice, approximately
Place the butter and cream cheese in a bowl and beat with a whisk or wooden spoon until well combined. Stir in the lemon rind, sugar and lemon juice until smooth.
Store any leftover icing in the fridge. Any cake coated with this icing should be stored in the fridge.
NAAN BREADSMakes 4—6
Naan breads make a very good accompaniment to a curry, or even served with soup. This dough can also be used as a pizza base.
2 cups gluten-free plain flour, plus extra for dusting
2 teaspoons gluten-free dried yeast
1 teaspoon sugar
1 teaspoon salt
2 teaspoons gluten-free baking powder
½ teaspoon bicarbonate of soda
½ cup warm milk*
½ cup gluten-free plain yoghurt
1 egg
2 teaspoons olive oil
2 teaspoons lemon juice
Combine the flour, yeast, sugar, salt, baking powder and bicarbonate of soda in a bowl and mix well.
In a separate bowl, whisk together the milk, yoghurt, egg, olive oil and lemon juice. Pour into the dry mixture and stir until well combined. Cover with a clean tea towel and leave in a warm place to rise for about 1 hour until it is approximately doubled in size.
Turn out onto a surface that has been lightly dusted with gluten-free flour and knead for 2–3 minutes, or until smooth. Divide the dough into four-six pieces and dust lightly with extra flour. Roll each portion into a 10cm × 15cm oval. Place on baking trays lined with baking paper and set aside to rise for 20 minutes.
Meanwhile, heat the oven to 200°C. Bake the naan breads for 10–15 minutes, or light golden.
Dairy-free option
* Gluten-free soy milk can be substituted for milk and yoghurt.
PANCAKESMakes approximately 8
These are crepe-like and are extremely useful to have on hand. They can also be used in sweet and savoury dishes. I like to shred them finely to serve spaghetti-style with gluten-free pasta sauce, and use them instead of lasagne sheets. They make lovely snacks when sprinkled with lemon juice and a little sugar and rolled up. And they are sensational filled with lemon curd or drizzled with berry coulis.
250g gluten-free plain flour
¾ teaspoon salt
2 eggs
2½ cups water, plus 2 tablespoons extra
30g butter*, approximately
Combine the flour and salt in a large bowl. Make a well in the centre and all at once add the eggs and enough water to make a thin batter. Whisk until smooth.
Lightly grease a frying pan with the butter and place over medium heat. Pour about 3 tablespoons of the batter into the pan and tilt to spread over the base. Cook on one side for 2 minutes, then turn with a spatula to briefly cook for 1–2 minutes on the other side. Do not allow the pancakes to brown as they will become too hard. Transfer to a plate. Repeat with the remaining batter.
Hint: These pancakes can be frozen, but first place each pancake on a plastic freezer sheet and then stack them and place them in the freezer bags or containers in the freezer.
Dairy-free option
* Substitute dairy-free margarine.
PIKELETSMakes approximately 12
These old-fashioned favourites are a thicker type of pancake. Some people now refer to them as hotcakes which are often served with maple syrup or suchlike. For blueberry pikelets, simply mix in to the batter ¾ cup of fresh or frozen blueberries.
2 cups gluten-free self-raising flour
1½ teaspoons gluten-free baking powder
pinch of salt
2 cups milk*
2 eggs
30g butter**
Whisk all the ingredients together until they are well combined and with no lumps. Melt the butter in a large frying pan over medium-high heat. Drop a tablespoon of the mixture into the pan. You can cook more than one pikelet at a time but allow room for them to spread. Once bubbles start to appear on one side, check underneath to see if it is nicely coloured to a light brown. Flip over with a metal spatula or egg flip and cook on the other side for 1–2 minutes.
To serve, spread with butter and/or jam, honey or golden syrup.
Makes approximately 6
Simply increase the size of the pikelet to 2 tablespoons of the batter, and serve with a drizzle of maple syrup and a little butter.
Dairy-free option
* Substitute gluten-free soy milk, or use 1 cup gluten-free soy milk and 1 cup water.
** Substitute dairy-free margarine.
These pastry recipes are for pies and tarts. You can include the option of using gelatine, which may make the dough just a little easier to roll, but is by no means a necessity. If you would like to try this, to each of these recipes add 2 teaspoons of gelatine that has been sprinkled over ¼ cup of cold water and left to stand for 1 minute. Then add with the egg and also add 1 tablespoon of gluten-free plain flour to each recipe.
Savoury PastryMakes approximately 350g
180g gluten-free self-raising flour
½ teaspoon salt
90g butter*, chilled and cut into cubes
yolk of 1 egg
2 teaspoons lemon juice
¼ cup cold water
Place the flour, salt and gelatine (if using) in the bowl of a food processor. Add the butter and process until the mixture resembles breadcrumbs. Alternatively, if you don’t have a food processor, rub the butter into the flour with your fingertips.
Turn out into a bowl and make a well in the centre. Briefly whisk the egg yolk and lemon juice and combine with the water. Pour into the well and mix with a metal spoon until smooth, adding extra water only if necessary to bring the dough together. Shape the dough into a ball, cover with cling wrap and refrigerate for at least 30 minutes before using.
Dairy-free option
* Substitute dairy-free margarine.
Sweet Shortcrust PastryMakes approximately 500g
I am never without a supply of this pastry as it is just so easy to use for making sweet biscuits, pies and tarts.
125g butter*, softened
125g sugar
1 egg
125g gluten-free plain flour
125g gluten-free self-raising flour
Cream the butter and sugar in a large bowl until light and fluffy, then whisk in the egg. Fold in the combined flours and mix to form a soft dough. Shape the dough into a ball, cover with cling wrap and refrigerate for at least 30 minutes before using.
Hint: Left-over dough can be wrapped in cling wrap and placed in the fridge for up to 2 weeks.
Dairy-free option
* Substitute dairy-free margarine.
TortillasMakes approximately 8 tortillas
Similar to plain pancakes, these have the extra flavour of cornmeal, making them an integral part of many Mexican-style dishes.
1 cup gluten-free plain flour
½ cup fine cornmeal or polenta
½ teaspoon salt
½ teaspoon gluten-free baking powder
2 eggs, lightly whisked
2 cups water
20g butter* for greasing
Place the flour, cornmeal or polenta, salt and baking powder in a bowl. Make a well in the centre, add the eggs and water and whisk until very smooth.
Lightly grease a frying pan and place over medium heat. Pour about 3 tablespoons of the batter into the pan and spread over the base to make a thin pancake. Cook each side for about 2 minutes. Do not allow the pancakes to brown otherwise they will become too hard. Transfer to a plate. Repeat with the remaining batter.
Dairy-free option
* Substitute dairy-free margarine.