Gluten Free the old style way

blue-kat

I've found it important to find GF ( or in my case WF) foods which are are naturally tasty rather than substitutes for glutenous foods, which are never quite the same.

Gluten Free chocolate chip cookies

6 oz butter
6 oz light muscovado sugar
2 eggs
1 teaspoon vanilla essence
8 oz brown rice flour
4 oz buckwheat flour
1 oz cocoa powder
3 level teaspoons baking powder
1 level teaspoon xanthan gum
½ teaspoon salt
8 oz plain chocolate, chopped into small pieces
2 tbsp quinoa flakes


Method:

Pre-heat the oven to Gas 3-4.

Cream the butter and sugar together until light and fluffy. Beat the eggs and vanilla essence together and add to the creamed ingredients.

Sieve together flours, baking powder, xanthan gum and salt and add gradually to the creamed ingredients, followed by the cocoa, chopped chocolate and quinoa.

Form the mixture into teaspoon sized balls and flatten into biscuit shapes. Place on greased baking trays with enough space to expand.

Bake until just firm to the touch, around 15 minutes. Lift from the tray with a palette knife and cool on wire trays.

Makes around 50 biscuits which will keep well in sealed containers.

blue-kat

G/F GRAIN BREAD


500 mls warm water and milk (50/50)
3 medium eggs at room temperature
125 mls oil (or equiv. butter rubbed into dry ingredients)
1 tsp wine vinegar
70g tapioca flour
70g gram (chick pea) flour
280g brown rice flour
3 tbsp of grain mix - a mix to your own taste eg poppy, chopped sunflower and pumpkin and linseed
1 tbsp xanthan gum
2 tbsp muscovado sugar
1 ½ tsp salt
1 sachet yeast
1 ½ tbsp quinoa flakes
1 tsp baking powder


Place half the yeast in the bottom of the bread pan followed by the dry ingredients. Add the wet ingredients followed by the remainder of the yeast.

Choose basic 1kg loaf setting and dark crust. You may need to check the mix a few times before the bake programme begins to ensure that the ingredients are fully mixed and not sticking to the side of the pan.

Just before the bake programme begins, sprinkle the surface with more seeds of your choice.

Continue the programme, remove from the bread maker as soon as it is cooked and allow to cool thoroughly before cutting.

G/F NUT BREAD


500 mls warm water and milk (50/50)
3 medium eggs at room temperature
125 mls oil (or equiv. butter rubbed into dry ingredients)
1 tsp wine vinegar
70g tapioca flour
70g gram (chick pea) flour
200g brown rice flour
80g buckwheat flour
4-5 tbsp of nut mix - a mix to your own taste eg peanut, cashew, hazelnuts etc – seeds as well if liked
1 tbsp xanthan gum
2 tbsp muscovado sugar
1 ½ tsp salt
1 sachet yeast
2 tbsp quinoa flakes
1 tsp baking powder


Place half the yeast in the bottom of the bread pan followed by the dry ingredients. Add the wet ingredients followed by the remainder of the yeast.

Choose basic xl loaf setting and dark crust. You may need to check the mix a few times before the bake programme begins to ensure that the ingredients are fully mixed and not sticking to the side of the pan.

Just before the bake programme begins, sprinkle the surface with more seeds of your choice.

Continue the programme, remove from the bread maker as soon as it is cooked and allow to cool thoroughly before cutting.

CODEBREAKER

AlwaysHappy wrote: »

My son has aspergers, and following a suggestion (and backed up by a urine analysis), starting monday we have put him on a gluten free diet. My husband approached the school to say we were considering it and they gave us the start date so have been rushed a little into it. Am going to make some bread tonight - yikes! First question - have a panasonic breadmaker which usually goes dry ingredients first, recipe says wet in first, what should I do?
2) does milk have gluten in it? My book doesn't say and nor does the carton of milk- don't want to make a silly mistake so early on.
3) anyone have any recipe suggestions - any appreciated, but hoping particularly (at the moment) for snacky type things - or do I just put gf flour in place of ingreds in normal recipe?
4? any other suggestions?
Many many thanks!:beer:

good luck with the bread, i tried making my son some once it bounces when it's cooled.. it's no good for packed lunches.. but you can get gluten free crispbread from asda, sainsburys ect. i mostly use holland and barrett, most products are clearly labled now so it makes it easier when shopping.

belfastgirl23

I know this isn't exactly MS but it is hopefully useful info Apparently M&S do a really good range of gluten free goodies. I would guess they are expensive but might be good to know as a backup in case your DS needs cheered up at some points.

I have a relative who is coeliac and they said it does get a lot easier after the first month or so. they also swore by the coeliac society.

Good luck!

DenBo_4

AlwaysHappy wrote: »

I'm back - am reeaally annoyed with myself, went ahead and made some gluten free(!) bread by hand from the recipe on the back of the doves bm pack. Followed it to the letter - 1tsp vinegar, now having read through the suggestions made above, it turns out malt vinegar (I should have known, but remember only doing this since monday) is a no no. My son is going to be so disappointed and I feel like I've wasted my afternoon. This is so hard at the moment, but I 'm sure will soon be in the swing of things, sorry,just wanted to get that off my chest.

I have been baking gluten free bread for years and I always use malt vinegar, the cheapest at Tesco! Tastes fine to me. I use it with Doves gluten free bread mix.

sexykellylovespink

my mum suffers from various ailments irritable bowel syndrome, crohns disease ect........i am tring to do a meal plan for her but it is very hard as she cannot eat a lot and is in terrible pain if she eats something that offends her stomach. she can eat basic stuff like chicken,fish, .....she cannot eat any spices, garlic, onions,only bland type foods, can any of you suggest ideas for recipes or do you have a particular wheat and gluten free recipe for me, or a product you may have seen that doesnt contain those ingredients, any help or advice greatly recieved, many thanks kelly x

Penelope_Penguin

I'll add this to the exisitng gluten free thread to give you some ideas

Penny. x

tillymint1969

:hello: I have been a long-time lurker on here and feel like I know some of you really well! I am now coming on to ask for your help ... I really need some economical and yummy Gluten, Soya and Dairy Free meal ideas. My two children and I are all coeliac and allergic to soya and milk. I generally manage to ensure that we have a well balanced, varied diet but now with food prices as high as they are every weekly shop is becoming harder and also sometimes it is just having a different idea of what to put on the table. So, MSE people .. have you any great ideas for me? Thanks Tilly x

Spritzy

I too would also be very interested in this, anybody?!

Perhaps you could share your ideas tillymint. I've been Gluten free for 2 days now, and already am struggling!

mum2kathryn

Have you got 'How to cook for food allergies'?
It's got some really useful info on substituting for gluten, dairy, eggs nuts and soya. Not all the recipes are suitable for all allergies, but there is a version for most of them.

Phil Vickery's book is also good 'Seriously Good Gluten Free cooking'. I think he's got a new one out (or about to come out) which is Gluten free baking.

Got to do the school run in a mo, but off the top of my head, what about jelly, fresh fruit, gluten free muffins (these use oil rather than butter or marge), rice crispy cakes.

I'll pop back if I think of anything else.