Sunday, June 7, 2009

Ging Gang Goolie Goolie Goolie Goulash...

Ging Gang Gool Ging Gang Gool

So far to date this blog has explored how to bake gf/cf stuff and ingredients. Yesterday I took one of my all time favorite recipes and made it gf/cf/sf! The original recipe came from a book about spices, I think it was called "creative cooking with spices" or something like that, but I have modified it over the years and feel it's my own by now!

Note: This recipe takes very little effort, but should be cooked for many hours to get the taste right, so don't be tempted to rush this. Make a big batch when you have time and freeze it ready to serve.

Hungarian Goulash.


  • 1 lb diced lamb pieces
  • 1 organic onion finely chopped
  • 1 clove garlic finely chopped
  • 1 tin tomatoes (I used whole plum ones, but diced are fine)
  • 1 tin tomato puree
  • 1 tsp Worcestershire sauce (make sure it's gf/cf/sf)
  • 1 green pepper cut into rings.
  • 1 tin coconut milk
  • 1/2 pint stock (make sure it's gluten free)
  • 3 tbsps paprika
  • Fry the onion and garlic gently for a few minutes until the onions begin to brown.
  • Add the diced lamb and cook fully
  • Add the stock, Worcestershire sauce, tinned tomatoes and tomato puree all at once & bring to simmer.
  • Reduce the heat and cook partially covered for a long time. 5 hours or more. Seriously. Do this properly and the meat will be soooo good. Keep an eye on the liquid to make sure it does not reduce too much.
  • About 20 minutes before you want to serve the goulash add the coconut milk, lemon juice and paprika. Turn up the heat so the coconut milk heats and the sauce rethickens. - Note: Paprika has a very mild flavour, so you need to add a lot to register in the recipe.
  • With about 10 to go add the green pepper.
Serve with white rice.

This recipe can be made in large batches and frozen. If you're going to freeze it then don't add the pepper first.


P.S. There are no photos as this recipe doesn't last long enough in my house :-) Stumble Delicious

Wednesday, June 3, 2009

Irish Soda Bread

Yeast Free Soda Bread

Ok, so now that we have found a decent recipe for bread for Conor we now need to cut out the yeast.

So...options? There are not many, but luckily Irish Soda Bread is naturally yeast free. The question was could I make a soda bread that was gf/cf/sf and which still tasted good?

I took an old fashioned traditional recipe and substituted my standard gf/cf/sf substitutes.


  • 16oz gf/cf flour mix (see below)
  • 1 level teaspoon bicarbonate or soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons xanthan gum
  • 2 teaspoons bextartar or cream of tartar
  • 2 tablespoons Xylitol
  • 12 fluid ozs non dairy, non soy milk (I use hemp milk)
  • 1 Free Range Egg beaten
  • Preheat oven to 230 degrees (hot!)
  • Sift all the dry ingredients together
  • Sift again a few times to capture air in the mix
  • Mix milk and egg together
  • Make a well in centre of flour and most of the wet mix.
  • Using your hands, quickly and lightly form the mix into a ball. Add a bit more of the liquid mix if needs be.
  • When the ingredients are mixed roll the dough lightly on a floured surface.
  • Form into a Round 2" high
  • Cut a deep X across the top
  • Place on a floured baking tray
  • Bake for 5 minutes
  • Reduce temp to 180 degrees
  • Bake for a further 30-35 minutes

Flour Mix
  • 2 1/2 cups of rice flour
  • 1/2 cup potato starch flour
  • 1/2 cup tapioca starch flour

The verdict?

Very very good.

Especially toasted with jam on top.

Enjoy. Stumble Delicious