Hunza Pie.with a twist Bakels pastry base (as per instructions on pack) Then in a big bowl mix, 100g cooked brown rice, 100g cooked brown lentils, any veges and herbs (grated or chopped fine) I used courgettes, carrots and beans. Then mix in 2 eggs, 200g grated cheese, salt and pepper. Pour into base and cook 30-40mins. Hunza normally has silverbeet only, but I like to throw in anything in the fridge. All the cheese makes it darn good.
melford,
Jan 25, 6:11am
Hunza Pie sounds delicious. I'll give that a go for sure, thanks for the recipe - any more!
geminisis,
Jan 26, 8:09am
Melford, Im new to this GF thingmy. and dont have many successes yet, my baking is a nightmare (Im trialing my own flour mixes) but finding lunch and dinners quite fun. I did a meatloaf the other night with lean beef mince, breadcrumbs (from an old home baked loaf), grated veges, about 1/4 cup gf flour and an egg. It didnt hold together so well but the kids loved it! Today it was better and held together. Its all trial and error eh.
Sauce: 1 tsp Chicken Stock (must be GF, such as Massel) 1 Tbsp Raw Sugar 2 tsp Cornflour (ensure it is gluten free) 3 Tbsp Tamari Soy Sauce 1 Tbsp Dry Sherry 1/2 Cup Hot Water
Slice the chicken breasts thinly across the grain, stack the slice then cut again into matchsticks. Combine sauce ingredients.
Heat the oil in a wok/frypan over a high heat. Add the chicken and stir-fry until white, remove with a slotted spoon and keep warm. Add chilli, zucchini and peppers to the wok and stirfry until beginning to soften.
Add garlic and ginger and stirfry briefly, then add vinegar and return chicken to pan. Stirfry for a minute or two, then pour over the mixed sauce. Lower heat and cook until thickened. Add the spring onions right before serving.
Serve on rice. Serves 4.
In terms of gluten, you have to watch the soy, chicken stock and the vinegar. Pre-GF I used malt vinegar, but since I've made it with white vinegar with good results. I used to use Mirin instead of Dry Sherry, but stuff in our pantry has gluten in it.
(By ibos!)
oscarnz,
Feb 1, 4:39am
Motorbo, according to www.mfd.co.nz Weight Watchers jellies are gluten free (and I don't react to them).
lizab,
Feb 7, 1:46am
Just waded through 20 pages and have cut and paste so many great GF recipes! Thanks so much to Melford and others (what a lot of deleted posts from one person - must have been a nightmare at the time!)
Preheat oven to 180°C/160°C fan-forced. Grease two 20cm (base) round cake pans. Line bases with baking paper. Using an electric mixer, beat eggs for 8 to 10 minutes or until thick and creamy. Add sugar, 1 tablespoon at a time, beating until sugar dissolves. Sift cornflour and baking powder together . Add to egg mixture. Gently fold to combine. Divide mixture between prepared pans. Bake for 20 to 22 minutes or until sponges spring back when touched. Line a wire rack with baking paper. Turn sponge out onto wire racks to cool. Spread 1 cake with jam and cream. Top with remaining sponge. Dust with icing sugar. Serve.
mbos,
Feb 7, 6:41am
Yay, thanks for that melford, I've been wanting to do one for my girls!
melford,
Feb 9, 7:17am
Gluten free Bread in a Coffee Mug - Microwaved - Use a really large straight sided coffee mug or anything else that is straight sided . This mixture rises quite high. Let it cool once cooked and then slice and use plain or toast
1 large egg, 1 tsp water, 3 tbsp buttermilk 1/3rd cup Bakels Baking mix. Combine wet ingredients in the mug first then stir in the baking mix.Cook 1 minute 45seconds.
tebb, re gluten free shortbread, I used the Edmonds recipe using orgran flour, 1:1 replacement of standard flour, and it came out an absolute treat.No real discernible difference from normal shortbread.
cathnjim,
Mar 10, 9:43am
Thanks Melford for the bread in a coffee mug, guess what I'm going to make next!
cathnjim,
Mar 10, 9:46am
There seems to be more choices in gluten free flours now. I find Bakels or Healtheries Simple the best, and have found Macro Self raising flour quite gritty. What does everybody else use!
earthangel4,
Mar 10, 10:39am
Hi lovely to see you in here,have been thinking of you. I use Bakels that is my favourite.
geldof,
Mar 11, 8:16am
I have spent the last few days slowly going through this and other GF threads. What a mission, but how interesting. I do not have coeliac disease, nor have I been diagnosed as being gluten intolerant. I do know that my body feels a lot better when it isn't bombarded with gluten. I have also been toying with the idea of trying gluten free/ low gluten foods for my son who has autism. I have trialled a few things, and thought I would share. First, I made the LSA microwave loaf which was posted on here. I don't think my son would eat it, and when I make it again I will try it with a bit of salt. I have made two things which turned out great. One, the chocolate courgette cake (recipe recently bumped I noticed) which I have made for years.Simply substituted GF flour for flour. I also made the potato boston bun.It was a little denser than the ones I usually make, but otherwise great. It is so hard to find things for kids lunchboxes.
very_hotpants,
Mar 11, 8:27am
My 4 year old has CD and is not a great eater and for a girl who was cheese on toast all the time she refuses GF bread - I have tried 11 diffrent ones and its the texture or something. Also has not a taste for vege or salads. So in her lunch box: raisins, grapes and bananas, cooked GF susages gone cold, GF fruit bar, GF chips, cheese, ham. Baked goods: afgans, ginger crunch, chocolate chip cookies, chocolate muffins.
Have a courgette in the fridge to make the chocolate courgette cake.
Basically trying different things for the carbohydrates and vegies. Made really yummmy bacon and cheese muffins and neither child like them.
geldof,
Mar 11, 8:38am
I'm going to try some slices.I would like to have some 'crunch' in the base. Thought I might try some amaranth or quinoa flakes. I love ginger crunch. Ideally I would like not to have to but the really expensive GF products. Here is the potato Sally lunn.So simple.I just throw it in the oven after a mashed potato meal.
Sally Lunn" 3/4 cup sugar, 1 cup of cold mashed potatoes, pinch of salt, 2 cups flour, 2 teaps baking powder, 1/2 cup of sultanas, about 1/4 cup milk. Cream sugar & potato together thoroughly. Sift flour, salt & Baking powder together and add to potato mixture beating well, stir in sultanas, add sufficient milk to mix to a smooth dough. Form into round cake and place on greased try. Bake at 180c for 25 to 30 mins. Ice when cold with pink icing and sprinkle over with coloured sprinkles.
* Quote
tinabops (248 )11:01 am, Sat 10 Mar #2
I added extra BP.
glenn-ellyn,
Mar 11, 8:40am
The other day I made fantastic GF tamarillo upside down cake for desert using fruit from freezer.However, today I made some GF savoury scones and they were horrible.Will try another recipe for them.
jack_3,
Mar 16, 8:29pm
bumping to read later :o)
jack_3,
Mar 17, 10:10am
:o)
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