Gluten Free Breadmaker Bread (almost like the ordinary commercial type!) Make up the bread mix first. 4 cups white rice flour, 1 ½ cups potato flour 2/3rd cup tapioca flour(Recipe says it makes 4 loaves but they are small so 1½ times this recipe for for one loaf) 2 cups gluten free mix 2 tbsp sugar 2 tsp xanthan gum 1 tsp salt 1 ½ tsp active dry yeast 1 cup lukewarm milk or milk alternative 2 tbsp oil 2 eggs and ¼ cup water and 1 tbsp linseeds 1 tsp cider vinegar - method Sift dry ingredients and add yeast Blend milk oil eggs or egg replacer and vinegar. Add to dry ingredients and mix to combine. Press into bread pan. Close the lid and bake following breadmaker instructions for a white loaf(about 3 hours) Cut when cold and freeze in slices unless going to eat. Very soft and spongy and holds together very well - its the best recipe I have come across! Don't forget to 1½ times the recipe.
melford,
Jun 28, 6:33am
Gluetn Free Christmas Cake 850g dried mixed fruit 1 cup brandy 150g butter, softened 1 cup brown sugar 3 eggs, at room temperature 1 cup gluten-free plain flour 1/4 cup gluten-free self-raising flour 2 teaspoons ground cinnamon 1 1/2 teaspoons ground nutmeg 1/2 teaspoon ground cloves 3/4 cup blanched almonds 1/4 cup apricot jam Method Place dried fruit and 2/3 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally. Preheat oven to 150°C.(continued)
melford,
Jun 28, 6:35am
Gluten Free Christmas Cake continued Lightly grease a 7cm deep, 20cm (base) round cake pan. Line base and side with double layers brown paper and baking paper (see note). Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flours and spices over butter mixture. Add fruit mixture and stir until well combined. Press mixture into pan. Smooth surface. Decorate top with almonds. Bake cake for 2 to 2 1/4 hours or until a skewer inserted into the centre comes out clean. Pour remaining 1/3 cup brandy over hot cake. Allow to cool completely in pan. Place jam in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until warm. Remove cake from pan and brush top with warm jam. Allow to set. Serve.
trevk,
Jun 29, 3:56am
and back up to the top getting lost on the second page.
nzmar,
Jun 29, 10:24pm
melford you mentioned that you just use any baking recipe and substitute with GF flour - so does that work for ANY recipe! I've been wondering that, as I feel I'm spending half of my life searching for GF recipes at the moment lol and it would be good to be able to use my normal fave recipes and just substitute. I guess it will be trial and error. but the GF flour is so expensive I'd rather not have error!
melford,
Jun 29, 10:49pm
I use Bakels Gluten Free Flour and yes I have no trouble at all substituting that in recipes BUT I always increase the baking powder by 1 - 2 tsps.I make loaves, lemon meringue pie, pies,scones, date shortcake, magic whizz orange cake, chocolate cake etc and have never had a failure. When we first went gluten free I tried using mixes, rice flour etc and it hard getting the right amounts and the texture was often poor.
earthangel4,
Jun 30, 12:07am
Melford can I ask you for your recipe for pies and scones please,I really love your recipes,thankyou
nzmar,
Jun 30, 12:59am
Thank you Melford! I also have Bakels flour here so that's great, I won't stress about finding 'special' recipes now! I have responded to you about my daughter in the lunchbox ideas thread, thanks.
earthangel4,
Jun 30, 1:27am
melford Just found your scone and pie recipe,you must of gave them to me,some time ago,thankyou
ken_williams_nz,
Jun 30, 1:29am
gluten free pasta dead easy to make.1 egg and 100g of buckwheat flour.water to add moisture as required.vege gum if you want to hold it all together a bit better.easy peasy.
melford,
Jun 30, 7:11am
thanks ken_williams - that's one thing I hadn't found a good recipe for. Use the buckwheat flour for making pancakes to serve with maple syrup and bananas for breakfast so i will definately be trying that recipe for pasta
frances1266,
Jul 1, 8:13pm
g/f scone recipe Am looking for a good gluten free scone recipe please.
melford,
Jul 1, 9:44pm
Scone Recipe 3 cups Bakels Flour 5 tsp baking powder 1/4 cup sugar Any amount of sultanas or chopped dates In the microwave put a knob of butter (about the size of a walnut)with a cup of milk and melt. Now add a further cup of milk to that. Pour into the dry ingredients and mix really fast until the mixture all clumps together. Add more milk if necessary but only until it clumps together. Cut into squares on a floured board and brush the tops with milk. Bake 180C for 10 minutes
earthangel4,
Jul 1, 10:47pm
melford could I leave the sugar out,would it make a difference,many thanks to you
melford,
Jul 1, 10:56pm
can leave the sugar out if you want to no problem
earthangel4,
Jul 1, 11:38pm
thanks melford
cathnjim,
Jul 2, 6:33am
This thread rocks I agree with Melford that you can exchange the flours from a normal recipe to gluten free flours. I try not to substitute anything that has more than two cups of flour in it. My flour of choice is Healtheries simple flour, mainly because it has no soy flour in it.
melford,
Jul 2, 9:11am
cathy - can you not have soy flour! Soy flour is not a restricted food for those on a gluten free diet so do you have an additional allergy to it!
Mix with milk until the dough forms a clump (can use So Good Lite Gluten Free) Pat into a round shape on a baking tray and top with chopped fried Verkerks Bacon, chopped fried onions, grated cheese, tomato, pine nuts, salt and pepper. Bake at 180 degrees for 10-15 minutes
melford,
Jul 2, 9:42am
Gluten Free Crumble Topping 50 gm butter or (olivani if dairy free as well) 1/2 cup brown sugar 2 tbsp coconut 1/2 tsp cinnamon 1/2 cup cornflakes. Process in food processor and sprinkle on top of any hot fruit and bake 25 minutes 160C
cathnjim,
Jul 2, 6:31pm
Melford Soy seems to give me wicked stomach cramps etc, so I try to minimise how much of it I eat. Everything else, even dairy products, seem fine.For a long time I thought there was gluten hidden in everything as I wasn't feeling better, but now I realise it was soy doing what I thought gluten had been doing. Now if I eat gluten I get violently ill and spew! But I can eat msg if I want to, I can use vanilla essences and spices, as long as gluten free.
cathnjim,
Jul 2, 6:46pm
If anyone thinks there is hidden gluten in things they eat, even things not specifically labelled "gluten free" like bluebird potato crisps, they can go higher than the company concerned and make a complaint to the correct authorities. There are regulations in NZ that the 7! major allergen sources be listed on every product sold in NZ, even imported food, if they contain them. Not sure what authority to contact as I haven't needed to yet, but there would be fines and repercussions for the company if they falsely misrepresent their food. Hope it makes sense. Cathy
teejay11,
Jul 4, 3:09am
I'd like to just say that I've mostly enjoyed reading through this thread, and have gleaned a few new ideas for my vegetarian gluten free daughter.
I don't understand why a Gluten Free thread keeps having references to all these other 'additives' that have nothing to do with gluten. While I do understand that other additives are important for many people - it seems that if they needed info on that they'd want a thread about additives not a gluten free thread.
It also seems that although some people need to be totally gluten free, most are able to tolerate a small amount regularly - it makes for an uncomfortable read to be constantly reminded that there may be traces of this or that or it is made on a line that also produces this and that.surely that is stuff that anyone could figure out for themselves by reading the packets. If they are THAT sensitive they would be more careful and I doubt they want to be constantly reminded.surely if people are so extremely sensitive to gluten they'd be extremely careful to look after themselves, and not just trust what someone on a thread says without a little research of their own.
I don't feel the paranoia is doing the thread any good at all - as a one off reader, it's a bit much to be constantly hit in the head with problem after problem with recipes other people have put up. Mind you I did just do the whole thing in one sitting - so perhaps it's not normally so prevalent as it feels to me.
I felt like I would read a recipe, then automatically expect the next entry to be.but this, and but that. don't use this.all feels very negative.
While there is good information - it should be about gluten free recipes as in the title - not about extremely teeny amounts that may be sneaking through the system, or additives etc.
Perhaps there should be another thread for the extremely sensitive people to chat about the other problems associated with food.
Just my 'outsiders' opinion.
We have a range of products that we are comfortable using and can make anything from normal recipes just using the simple flour or the gluten free breadcrums, the gluten free pasta etc. These days there are a huge range of gluten free things available at the supermarket that are making life heaps easier - and I find I am having more problems coming up with vegetarian things than gluten free things.
Anyhooooo.I think it's great that you have a thread for gluten free recipes. I hope you all enjoy your yummy stuff ;-)
teejay11,
Jul 4, 3:12am
nah - it's probably me feeling negative today.ignore me ;-)
gaspodetwd,
Jul 4, 5:11am
I like to hear that the ingredients have been checked out - as we are not just GF. One slip is hours of pain for my two. They are very sensitive - but *only* Gf not coeliac. Howvere with all the research going on - apprently the real worry is the GF crowd :(
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