If you want to make the best butter chicken recipe without gluten then get this butter chicken spice mix from www.butterchicken.co.nzIt's all natural with no nasty stuff, not like the supermarket. And it tastes awesome.
elliehen,
Apr 4, 7:37am
Bumped for the new poster :)
tlkin,
Apr 18, 11:29am
found you! (Once I got the spelling right lol! )
herika,
Jun 27, 7:07am
Unfortunately they do have an additive in them: 471 an emulsifier/vege gum. E471 Mono- and diglycerides of fatty acids (glyceryl monostearate, glyceryl distearate) Synthetic fats, produced from glycerol and natural fatty acids, mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different products, with a composition similar to partially digested natural fat. For use in baked goods, all types of dairy foods, margarine and ice cream. Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded. Several groups, such as vegans, Muslims and Jews thus avoid these products. Only the producer can give detailed information on the origin of the fatty acids. The Flavour ingredient is not stipulated as to what it actually is. Nuts are processed on the same site. And the cornflakes are 95% corn which could be a problem for some people. Some people also have an allergy to cocoa. If you arent allergic to nuts or cocoa and dont react to the other ingredients you may be okay with these products.
earthangel4,
Jul 4, 1:48am
Bumping up for sunday
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 :(
hestia,
Jul 4, 5:19am
Teejay11, your observations are absolutely correct.
If a person has food intolerances, then it is up to each individual to find out exactly what they can and cannot have. If a certain recipe contains an ingredient which they cannot have, then they can simply leave it out or find a suitable substitute, and this can be done without drama.
Find out for yourself what you can tolerate in your diet, and do not allow yourself to be bullied into not having something which can be a valuable part of your diet.
melford,
Jul 4, 6:03am
I agree with teejay and hestia and the reason I stopped contributing to this thread. Everytime herika would bombard it with contradictions and paranoia about the additives etc etc. It doesn't matter what threads we start if it is about being gluten free she will come and dominate it so I think whats the point, no matter what anyone says she has to have the last say.
earthangel4,
Jul 4, 8:36pm
Melford, please dont stop coming in, you are so missed. We love your recipes. I agree with teejay, all the reading does my head in, and for any new person would put them off.
frances1266,
Jul 4, 9:56pm
I would love to see Melford back here, she had so much to offer without the incessant harping by a few who spoil this thread. Her recipes were great and it would be wonderful to have more. Maybe she could start a 'gluten free recipes only' thread to keep the control freaks out. Even though this is meant to be a Recipes board not a lecture board!
cookessentials,
Jul 4, 10:03pm
Me too. Sadly there is a bit of an element with one or two posters ( thankfully) that are a little over zealous and completely go way off the subject and put the fear of God into everyone on many subjects bought up on this board. I find the sarcastic barbs that seem to constantly thrown into the mix when someone is asking about various topics more than unpleasant. It is always nice to get lots of great ideas for everyone to share and for the people asking to make up their own minds. Sadly, with alot of intolerances etc, not everyone is the same and what suits one wont necessarily suit another, it can certainly be a bit of a mine field to say the least!
cookessentials,
Jul 4, 10:17pm
GLUTEN FREE COOKIES ( makes about 50)
125g butter 1/4 cup (65g) crunchy peanut butter 3/4 cup (150g) firmly packed brown sugar 1 egg 1/2 teaspoon bicarbonate of soda 11/2 cups (225g) gluten-free plain flour 3/4 cup (110g) roasted unsalted peanuts, toasted
Preheat the oven to moderate (180°C). Lightly grease oven trays. Beat the butter, peanut butter, sugar and egg in a small bowl with an electric mixer until well combined. Transfer the mixture to a large bowl and stir in the remaining ingredients.
Roll heaped teaspoons of mixture into balls and place about 3cm apart on prepared trays. Press lightly with a fork. Bake in a moderate oven for about 12 minutes or until browned lightly. Loosen biscuits and cool on trays.
earthangel4,
Jul 4, 11:05pm
yum thankyou
earthangel4,
Jul 4, 11:08pm
As you can see Melford, we want you back, as Frances and cooks have said you have so much to offer.
earthangel4,
Jul 4, 11:09pm
Amen
cookessentials,
Jul 4, 11:32pm
melford and others who do not post so much - you are just the people we NEED on the recipe section. Please do not be put off by a couple of posters who have very little to offer other than rude answers and snide remarks towards other people wanting help and information. Sadly, you wont stop that, but your input here is much needed. Heaps of people come here to get ideas and recipes, not lectures and for those that give lectures, best to just ignore them if and when you can or simply vote them off. If those certain posters wish to start up their own threads trying to ridicule other people, so be it - they are only showing themselves up as to who they really are. There rae a heap of people that are always welcome here and to see them on a more regular basis would be grand - like melford, valentino, juliewyn, kiw- iscrapper and lots more besides ( sorry if I forgot anyone! ) I for one will have something to say to anyone who seems to get delight from berating others. I usually get it in the necxk, but it is water off a ducks back - usually those that are the nastiest are the envious ones and envy is NOT very attractive.
cookessentials,
Jul 4, 11:37pm
Here is a great quote from good old Colonel potter which is on the button.
Just remember, there's a right way and a wrong way to do everything and the wrong way is to keep trying to make everybody else do it the right way. M* A* S *H , Colonel Potter
melford,
Jul 5, 8:12am
Thank you all for your kind words they are much appreciated. Great quote cookessentials. This thread was started "just for gluten free recipes" not for continuous ramblings from one person "herika". I have posted pointing out to herika that this is for recipes ONLY and I have asked her to keep to the two threads she started if she wants to lecture people but she replied that she WILL enter this thread if she thinks she has something to offer. Like a previous poster stated not everyone has to be as extreme as she is. It got to the point where no matter what recipe I put up she would enter and contradict anything that she didn't agree with. I have even pointed out to her that she is not qualified to give such advice but she still persists. She has chosen not to follow mainstream medical advice but instead decided to manage her own health through trial and error. In my opinion she is enough to make people give up on a gluten free diet and frighten them half to death. Much of what she writes is the subject of controversy and some even goes against the advice I have received from the Health Board and the Coeliac Society. As cookessentials said what suits one person does not suit another and I choose to believe that we have to credit people with enough intelligence to work out for themselves what they can or cannot eat.
mbos,
Jul 5, 8:28am
Melford, for me personally, you are the 'face' of how we are choosing to approach a coeliacs lifestyle for our family and our youngest.
She didn't choose her condition. WE didn't choose her condition, nor did we diagnose it, the medical fraternity did that.
We have made the decision that we wish to limit her lifestyle and her diet as little as possible, and differentiate it as little as possible, because at four years old, the pain of even that is hard to bear for a little one.
We try to look at, and focus on what she can have, rather than seeking to unnecessarily limit it.
It seems to me, there are two approaches. There is room for more than one approach. Each approach should be able to respect the other, and not try and impose itself on the other.
I. e, keep to their own threads.
cookessentials,
Jul 5, 9:35pm
Gluten Free Carrot Cake With Orange Frosting
1 cup (125g) soya flour or besan (chickpea flour) ¾ cup (110g) maize cornflour (100 percent corn) 2 teaspoons gluten-free baking powder 1 teaspoon bicarbonate of soda 2 teaspoons mixed spice 1 cup (200g) firmly packed brown sugar 1½ cups (360g) grated carrot 1 cup (120g) chopped walnuts ½ cup (125ml) extra-light olive oil ½ cup (125ml) sour cream 3 eggs, beaten lightly
NOTE: You will need about two medium carrots for this recipe, which can be made a day ahead.
Preheat the oven to moderately slow (160°C). Grease a deep 20cm round cake pan, line the base and side with baking paper. Sift flours, baking powder, soda and spice into a large bowl; stir in the sugar, carrot and walnuts. Stir in the combined oil, cream and eggs until smooth. Pour the mixture into prepared pan and bake in a moderately slow oven for about one hour.
Stand the cake for 10 minutes before turning onto a wire rack to cool. Top cake with orange frosting.
For the orange frosting, beat the cheese and rind in a small bowl with an electric mixer until light and fluffy. Gradually beat in the sifted icing sugar until smooth.
cookessentials,
Jul 5, 9:36pm
I have a couple of gluten free books on order, so will see what is in them that may be a nice change for you all.
cookessentials,
Jul 5, 9:38pm
Macaroni Cheese With Peas
this is gluten free, vegan, vegetarian, nut free and lactose free.
250g packet gluten-free spiral pasta 2 tablespoons dairy-free spread 2 tablespoons cornflour (100% corn) 1½ cups (375ml) water 1 cup (250ml) soy milk ½ cup (60g) coarsely grated soya cheese 1 cup (120g) frozen baby peas ½ cup (35g) stale gluten-free breadcrumbs
Preheat the oven to 200°C (180°C fan-forced).
Cook the pasta in a large saucepan of boiling water until tender; drain.
Meanwhile, melt the spread in a large saucepan, stir in cornflour; cook, stirring, 1 minute. Gradually add the combined water and milk, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in the cheese, peas and pasta.
Pour mixture into an oiled shallow 1. 5-litre (6-cup) ovenproof dish; sprinkle with breadcrumbs. Bake for about 25 minutes. Cool before serving.
earthangel4,
Jul 5, 10:51pm
ah hun you rock, hugs to you
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