Gluten free Falafels -serve with a salad 1 tin drained Craigs GF chickpeas (I buy mine loose and cook in a pressure cooker) 1 seeded red chilli 1 tsp coriander 1 tsp cumin 1 tsp chopped mint 1 tsp parsley 2 spring onions 1 egg Salt & Pepper Put all in food processor then chill in the fridge. Roll in sesame seeds. Fry in oil a few minutes either side.
melford,
Dec 5, 4:33am
Vege fritters Cook and drain 1 pkt peas/corn/capsicum Add 1 chopped onion, 1 beaten egg, 1½ cups GF Flour 1tbsp Watties Bit on the Side chilli sauce chopped parsley ¼ cup So Good Lite Milk Salt & Pepper Mix all together and mould into ¼ cup portions. Fry until golden Drain on paper. Can be individually frozen in gladwrapand cooked from frozen
herika,
Dec 5, 4:35am
melford re your post 205 I got that recipe off a website that said it was for gluten free people who were diabetics :)
herika,
Dec 5, 4:39am
I just googled it there were heaps there :)
melford,
Dec 5, 8:37am
herika - well that really surprises me and it is questionable because of the volume of sugar in it(6 cups). My Dad is diabetic and no way could he have it, most diabetics use a minimal amount of a sugar substitute
herika,
Dec 5, 6:24pm
yes, I was surprised too but I thought it was perhaps because it uses brown sugar! :)
herika,
Dec 5, 6:45pm
I think you may have read the last few posts in the wrong "tone of voice".I posted a recipe, melford commented on it and I just agreed with her, that I was surprised too.So theres no fighting :)
cathnjim,
Dec 6, 8:40am
Has anyone got a favourite Christmas recipe they would like to share! Mine:Fruit mince tarts.Boil 100grams of dried mixed fruit with quarter a cup of water for 5 minutes. Leave to cool. Cream 40 grams of Olivani and 1/4cup of sugar. Add one egg and beat.Add 1 cup of gluten free flour (I used Healtheries) and 1/2 teaspoon of baking powder and a tablespoon of milk.If mixture is too moist, add more flour.
cathnjim,
Dec 6, 8:45am
fruit mince tarts cont. Place over half the dough mixture into 6 greased muffins tins. Using a spoon dipped in water, form a hollow in each. Divide the fruit mixture and place into each. Add the remaining dough mixture on top, and use a wet spoon to spread it across the top of the fruit. Cook for about 20 to 30 minutes at 180 C.
letto,
Dec 6, 7:56pm
yummy taste buds are liking the sound of the above recipe,,, on my to do baking list for the weekend. cheers
melford,
Dec 6, 11:54pm
Gluten 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. Lightly grease a 7cm deep, 20cm (base) round cake pan. Line base and side with double layers brown paper and baking paperUsing 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. (continued in next post)
melford,
Dec 6, 11:55pm
Gluten Free Christmas Cake (cont) 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.
melford,
Dec 8, 3:32am
Alcohol for coeliacs Alcohol - Standard ales and beers contain malt (fermented barley). These are not allowed under current NZ Food Standards. Spirits (distilled beverages) and wine are gluten free eg whisky, brandy, gin, vodka, fruit liquers and wine are allowed
letto,
Dec 8, 5:43am
thanks for the chrissy cake recipe, it is soaking as I write.Cheers. does this cake keep well like the traditional chrissy cake and also shall I store it in the fridge or cupboard. thanks
melford,
Dec 8, 7:53am
#222 - I always keep mine in the freezer until I need to use it as experience has taught me that anything with gluten free flour in it tends to go hard the next day. If you just want one or two slices just cut that amount from the cake in the freezer
letto,
Dec 14, 9:29pm
bump bump and bump.
natural_juse,
Dec 16, 7:16pm
Bumping. Am on week 4 of glutent free diet so threads like this are so helpful! Made the corn fritters last night - YUM!
jenna68,
Dec 20, 6:54pm
V. V
whistle,
Dec 24, 1:38am
Breadmaker and Gluten free bread Is anyone making their gluten free bread with a breadmaker, if so whats it like, and which maker is the best, any good recipe.
trevk,
Dec 24, 1:51am
best one we have found is the one from bin inn using 3 eggs.mix in a bowl then put into your breadmaker.a bit messy to make but beautiful bread.Wouldn't know it was gf if you were just given a piece.
letto,
Dec 24, 4:59am
bumping cause I need to write some recipes down.Merry Christmas girls and thanks for the wonderful recipes on this thread.
frances1266,
Dec 24, 7:35pm
g/f bread The best gluten free breadmaker bread I have tried is on Drgluten's website (Dr Rodney Ford from Christchurch)It is called Natalie's bread.Is also available in his glutenfree books which will be available from your library.The bread is crusty but soft inside.
jacb23,
Dec 25, 4:17am
What a shame this thread seems to have been taken over by Herika vs Melford.Melford is certainly not blameless - she continues to react to whatever Herika says even if Herika has rather extreme views.If one of them just decide to not comment on the other's posts then this thread would be fine!It has some great recipe ideas.
melford,
Dec 27, 7:37am
jacb23 - This thread was started by me for recipes. Herika monopolises two other threads re living gluten free! The reason I started it was because everytime I tried to contribute to HER threads she contradicted some ingredients I used and everything I stated as if she was medically qualified to do so. She is not. She gathers information off websites and is determined to undermine anyone who dares offer another opinion. Not content with two threads running (I might add of which she is the main contributor)she comes in to the recipe thread and floods that with information that everybody is capable of finding for themselves. Many times she copies and pastes the same information over and over again. Can we not have ONE thread without her rantings!
letto,
Dec 28, 8:36pm
melford thanks for the xmas cake recipe, its a winner. happy new year.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.