Hot Cross Buns

Hot Cross Buns gfcf
Originally uploaded by tiny_teesha

(they look retarded but taste brilliant)

3 tsp yeast

1 3/4c rice milk (warmed in the microwave)

2tbsp sugar

whisk and let it rest 10 minutes

In a mixer bowl combine: 3 c orgran self raising flour 1/4 cup millet flour 1/2 tsp baking powder (gluten free) and a sprinkle of vanilla sugar

Add 2 tsp cinnamon and 2tsp mixed spice and 1/2 tsp salt.

Rub in 60g of margarine. Add 1 1/2 cup fruit and 1/2 cup chocolate chips.

Add in 2 eggs, 1 tbsp honey, 1tsp Xantha gum, 1tbsp vanilla syrup and the rested yeast liquid. Beat for 7 minutes.

Use 1/3 cup to make the mounds-not 2 spoons like i did, and let it rest for 45 minutes.

Set the oven to 200 degrees while you get the crosses going: 2tbsp orgran self raising flour. 1tsp icing sugar and add 1 tbsp of water at a time to get a thick mixture (if its fluid it will run all over the place!).

Spoon into a bag and snip the end off and pipe crosses on the buns.

Bake it for 20-25 minutes. If they are large you might want to lower the temperature to cook it more evenly to 180 and cook for slightly longer.

Brush on melted jam as a glaze if you want! :)



DONE!

Heavily based on THIS recipe with a few changes to make them fluffier and yummier.

These however taste like REAL hot cross!!! Seriously. Epic.

Peanut Choc Crackle!

Peanut Choc Crackle!
Originally uploaded by tiny_teesha

Yumo!
dairy free, not gluten free.
wheat free.

Melt equal amounts of peanut butter, chocolate and coco pops with crumbled peanut on top.

Crepe

Crepe
Originally uploaded by tiny_teesha

Nothing, and i mean nothing, beats a crepe with maple syrup and margarine for breakfast. Nothing. Your day is guaranteed to get better with each bite.

1 egg
pinch salt
1/2c rice flour
1/2c + 2 tbsp rice milk
1 tsp vanilla extract
1tbsp sugar
1 tbsp oil

whisk egg, salt. Add flour and milk. whisk. Pop it in the fridge an hour. Then pour and fry on each side, turn when bubbles.

Serve with margarine and maple syrup.

Gluten Free Flours - Test

Here is a test i did a while back, i recently bought new flours I haven't tried yet so i will have to test these also. I will be double testing the ones i did this time again also, because, it can't hurt to have 2 comparisons!

I noted the taste, texture and any notes and possible uses for each according to my individual taste buds and preferences and (not so) educated guesses. General notes. All the white ones are starchy in behaviour. They act as a liquid when there's enough water, but when it's thick (ish, still runny) and given resistance it turns into a solid- it's confused. AND they all appear clearish, wet and squishy at the bottom and edges, and crunchy, dry, white and powdery in the center and top. I mixed all starchy flours to a pourable consistency. And i mixed the others to a moist instant potato mash consistency, so when i stirred the spoon the flour would cave in immediately instead of sticking to the spoon and showing the bottom of the plate. So all were "pourable" to an extend even though the denser ones needed help being pushed out of the bowl. I thought the more moisture the better. I now see i may have over cooked them and added far too much starch to the "pourable" mixtures as cooking showed the extent to which how little i needed.

Arrowroot Flour

Taste- bland. Not unpleasantness at all, similar to wheat.

Texture- Really chewy and clear with enough water, or crunchy dry on top.

Uses- sweet or savoury, perfect for bread as it imparts no flavour.

Notes- needed more water.

Glutinous Rice Flour

Taste- Bland, like rice with a very slight bitterness? or Sour...something unpleasant. But only very slight, very tolerable.

Texture - SOFT and squidgy- not squishy.

Notes - warped on itself. Undercooked or too much water.

Uses- Savoury or Bread. Maybe sweets.

Sorghum Flour

Taste- Bland, nutty, slight sour, reminiscent of wheat bix.

Texture- slightly dense, crumbly, crackly, heavy-sticks in your mouth.

Notes- ALLERGIC reaction, red sore irritated itch lip, itchy tongue throat and mouth for about 30 minutes.

Uses- Anything i think. Be probably much better for sweets and muffins and things. Bread mix too.

Buckwheat

Taste- Has a tang/zang to it, reminds me of fruit. Sour? Slightly nutty. Ok.

Texture- Dense, holds well

Notes- Purplish colour? Fiberous.

Uses- Fruit loaves or fruit muffin type things. The taste would work well with fruit.

Potato Starch

Taste- Bland

Texture- Hard, calamari-chewy, dense

Notes- starchy (see explanation above)

Uses- Bread, sweet or savoury.

Green Bean Flour

Taste- Beany, pretty gross. Not a fan, in a mix might be ok.

Texture- Falls apart, soft

Notes- Smells nutty/beany

Uses- SAVOURY only

White Rice Powder (Note: Not a flour!)

Taste- Rice like, bland

Texture- Crumbly, soft, falls apart

Notes- Soft, dry centre

Uses- Bread, savoury or sweet.

Chickpea Flour (gram)

Taste- Nutty, SOUR aftertaste, Ew

Texture- Dense, hard

Notes- Smells like Taco, Bubbly top, Needs sugar or Salt

Uses- Savoury

Millet

Taste- Sour, seedish, not nice, ew

Texture- Crumbly

Notes- curled inwards, smells deceptively sweet, grey in colour.

Uses- i don't think i want to cook with this based on the taste, but i've cooked sweet things in the past and it worked yummy tasting

Corn Starch

Taste- Weird, bland, slightly oceanic but tolerable

Texture- Crumbly, hard

Notes- I think i didn't have enough water, starchy

Uses- savoury or sweet, better in sweet because of the blandness and sugar would hide the slight weird taste

Tapioca Flour

Taste- PLEASANT! Bland, tastes like nothing. I LOVE IT!

Texture- Squidgy, tough, chewy gel

Notes- Smells sweet, starchy

Uses- savoury or sweet, especially sweet, or breads!

Tapioca Starch

Taste- A mouthful of millipedes marinated in ocean water in a metallic bowl. Truely. NASTY!!!! EW!

Texture- dense squidgy

Notes- I threw it in the bin. Smells like ocean marinated millipedes

Uses- NEVER AGAIN!

Sago Flour

Taste- Bland, hint of sweet and bitter/sour. Weird, ok.

Texture- VERY Dense, chewy, slightly squidge to it, starch like also.

Notes- None.

Uses- Sweets only, perhaps in bread...

Corn Flour (meal ?)

Taste- YUMO! but with a sour after taste, nutty also

Texture- VERY Crumbly, dense with some squidge

Notes- yellow

Uses- sweet or savoury, sweets would probably work better as it is sweeter, but corn seems to match better with savoury. Tacos...

New flours:

Teff, Red Sorghum, Lentil Flour, Soya Flour, Singhara Atta (Water chestnut) [starch]

Next time I'll buy Urid flour (black lentil/bean) that I saw there.

Figoli

Maltese people have a tradition at Easter time. They make this. Figoli.

It's basically a biscuit (we just subbed in gluten free flours and it turned out soft and good still!), and stuffed with almond meal and sugar, that's it! And i topped it with melted gf cf chocolate and icing sugar details.

This is supposed to be a lamb, but i turned it into a bunny rabbit!

Corn Crisp

Probably my second favourite breakfast ever...second to crepes.

I had left overs from the pan pizza so i popped it on top, microwaved it and added some rocket leaves!

Stir Fry

Cut an onion. Fry. Add 500g mince meat. Brown. Add a can diced tomatoes, and several spoons of tomato paste. Chop carrot, capsicum, mushrooms and snow peas. Simmer until aldentae.

Serve with rice

Battered Chicken

Dip chicken in egg and then in crumbs ( i used my dud shamwow rolls, it was supposed to be a baguette).

Pan fry.

They tastes SO GOOD!

Pan Pizza

Make a pizza base:

Combine:

1 egg
pinch salt
1/2c rice flour
1/4 c rice milk
1 tbsp oil

To get a thick batter. Fry in pan. Flip. Fry.

Add a sauce on top. Tomato paste with oil and herbs. Then pan fry some chopped pineapple (canned) and cubed bacon, about 200g for 4 pizzas. Chopped mushrooms and capsicum or whatever else you want on your pizza! Pan frying is faster and has a nice taste.

Far quicker than oven baking. ( I didn't know how to light up the stove because we got a new second hand one, so this is the way i went about it! HA!)

Tasted great! And quick! Top with cheese sauce or shredded soy cheese or nothing else.

Shamwow Roll

I all it this because it soaks up any moisture you have in your mouth causing you to choke.

Which is bad. BUT it means it crumbles easy, and it was TERRIFIC in coating my chicken! YUMO!

The recipe...is somewhere...But not important. When ever you make a bread that is too crumbly to eat as bread, process it and make it into bread crumbs for battering chicken, etc!

Salmon Pizza

Make a thicker version of a crepe:

1 egg
1c rice flour
1/2c rice milk
1tbsp oil
Pinch salt, and herbs if you like.

Mix the above and pan fry, flip.

Base is done! How quick!

Now top with tomato paste mixed with oil, herbs, chopped salmon, sprinkle with olive oil, rocket leaves, shredded soy cheese and chunks of tofuttu better than cream cheese.

Fruit Tarts

mini tarts

raspberry

fig

blueberry

raspberry and blueberry

assortment

They tasted quite lovely!

Pastry:

Sugar, egg, coconut, rice flour, margarine. Roll into balls in your palm and flatten, then squish them to the sides of the muffin tray or frilly tin. Bake at 150 until golden

Filling:

Add a handful or so of frozen berries ( i made some blueberry, some both blueberry and raspberry, fig or whatever fruit you like.)

I placed it in a pan, added a teaspoon of gelatin and a tablespoon of sugar. I then simmered until they thawed and a syrup was evident (you may need to add water to the fresh variety perhaps) and simply poured them in the pastry cups. Sprinkled on some chopped walnuts and popped them in another few minutes.

Sweet Potato and Fish Cakes

Fish Cake:

In a food processor, blend a handful of spinach with tomato, olives, onion and rice flour with a basa fillet

Fry!

For the sweet potato, simply cut it up and boil and then mash and add some margarine and rice flour if you wish.

Season to taste

Lime and Laksa/Curry Sausages

Fry an onion
add a teaspoon red thai curry paste and some laksa
Cut up 500g sausages and fry and add
1 tin coconut milk

add chopped carrots, mushrooms, broccoli (keep it aldente it tastes SO GOOD)

Squeeze half a lime.

Serve on cooked jasmine rice.

Lasagna

lasagna
Originally uploaded by tiny_teesha

Make a sauce by simmering onion with mince and tomato sauce. Add Tofutto soy cream cheese, grated carrot, grated zucchini, spinach (trust me you don't taste it and it's way too healthy for you-so add it!)

Pear Crumble

In a pan add:
1 tsp margarine
1/4c bread crumbs
2 tbsp sugar
1/4 c coconut shredded
2 tbsp choc sprinkles
2 tbsp rice flour

heat well until coconut turns golden and brown from chocolate and fragrant. Immediately place in ramekins as it is a kind of toffee and will solidify.

Slice 2 pears.
Put in pan with 2tsp sugar,
cinnamon,
vanilla sugar.

Mix. When translucent and gooey, pour over crumbles. Serve immediately or chill and add 1 tsp gelatin and 1 tsp tapioca flour to the pear mix before hand while cooking to keep better.

BANANA CHOC MUFFIN

BANANA CHOC MUFFIN
Originally uploaded by tiny_teesha

I microwaved this because i couldn't find out how to start the gas oven- sad...yes. I'm a girl. Shut up. lol.

so.....

1 banana mashed
2 tbsp olive oil
1 tsp vanilla
1 egg
splash lemon juice

with
1/2 c sorghum
1/4 c potato STARCH
1 tsp baking powder
1/2 tsp baking soda
pinch salt
1 tsp Xanthan gum

10-15m at 180
or 3 minutes...ish. The middle ended up being this strange crunchy toast like stuff. AWESOME.

Tuna Curry Laksa

1 packet birds eye stir fry chow mein veggies

370g tuna (2 185g tins) one with oil at least.
That is essential to mix with the coconut milk to taste cheesy.
65g laksa paste 2 tsp red curry paste
1 tin coconut cream (rinse tine with added water to recipe)
2 bunches of vermicelli noodles
add snow peas

Soak rice noodles first for a reallllly long time, hard noodles are no fun!

Put ingredients in a pan.

Heat. Eat.

With anything with any sort of spice, to me they all taste the same. "too spicy" and I literally cannot taste anything else. But J loved it so I'm guessing its nice :) Seriously dirt cheap and yummo. I didn't hate it, i just have to be in the mood for spicy foods.

Rum Balls

these are rough guesses, go by eye or feel- thats the best way!

Crush about 1 c of gluten free cereal - i chose waffle bites
3 tsp of cocoa
5 tbsp of honey (this is the condensed milk substitute)
9 cubes of melted chocolate, with another 9 melted for the coating
1/2 c coconut dessicated
Chocolate syrup (as needed)

Crush cereal.

Melt 9 cubes in microwave with honey. Mix, add chocolate syrup or honey until correct consistency. Roll into balls, then in melted chocolate, then in coconut. When you bite, there's a hollow crunch from the chocolate. YUM!

Keep in the fridge for about 3 days if they last that long. This makes about 10.

Chocolate Terrine

WAY too much coffee! I'll change the recipe to have less coffee.

225g choc
3/4c margarine
1/2c coffee
3/4c sugar
4 beaten eggs

Melt Choc and butter, add coffee and sugar and whisk to dissolve until hot, remove and whisk in eggs pour in foil lined tin loaf pan in a water bath for 40m at 175 degrees C. Cool and chill overnight. Turn and slice.

Burnt Felafel

Burnt Felafel
Originally uploaded by tiny_teesha

crepe with burnt falafel!

Veggie Fritter

I love how the red cabbage makes it look blue- trippy. Tastes nice, and healthy to boot!

1/4 red cabbage shredded
2 medium potatoes shredded
2 medium carrots shredded
2 medium zucchini shredded
Parsley (1/4 cup ) finely diced
1/2 red onion sliced
2 cloves garlic diced small
1/2 rice flour
2 or 3 eggs, has to be moist.
salt to taste

Heat frying pan. Combine ingredients, add oil to pan. Spoon mixture and let it brown, then turn over. Place on paper towel. Serve.

Easy

These were not only very tasty, but healthy, and crunchy, and awesome. I was scared of it because i thought they had to have gluten in it, it tasted very bread-reminiscent. (the flour). I thought they were battered. But no! Thanks for the recipe mum!