Play Dough Cookies

Almond and Vanilla Cookies.

I call these play dough cookies because when they are prepared and before they are cooked the kids can play with them and shape them like play dough.

These make tasty sweet cookies. We add sesame seeds on top for a bit of variety.

Ingredients

• 2 cups GF/CF flour mix (Rice:Potato:Tapioca mix ratio 4:1:1)
• 1.5 tsps xanthan gum
• 1/2 tsp cream of tartar
• 1/2 tspbicarbonate of soda
• 1/2 cup xylitol
• 6 oz cf soft margarine
• 1/2 tsp ground almond
• 1/2 tsp vanilla extract

Method

• Preheat oven to 190 degrees centigrade
• Mix all the dry ingredients together
• Add in the margarine and mix until the texture is like play dough!
• Add in vanilla extract
• From into small balls and flatten with the back of a glass.
• Shape as desired
• Top with sesame seeds (optional)
• Bake for 12 minutes

Conor's Bread!

New Gluten Free, Dairy and Soya Free, yeast Free Bread!

Update * Update * Update * Update * Update * Update * Update

There is a newer version of this bread: http://sheps-gf-cf-sf-adventure.blogspot.com/2009/09/manna-from-heaven.html

Read on for the old recipe:

Ok, so we've had to rule out yeast based breads (unfortunately). The soda bread slices up too small to make decent toast.

I decided to take the accumulated knowledge of all our baking experience into making a decent, edible, toastable, white loaf.

This bread has a firm texture once cooked, but may seem a little moist. Don't worry, this will "cook" out during toasting.

The ingredients are simple, and it's a cinch to make and even though it's supposed to be toasted, Conor even eats the slices untoasted.

Ingredients

• 450g GF/CF flour mix (Rice:Potato:Tapioca in ration 4:1:1)
• 400 ml non-dairy milk (I use hemp milk)
• 2 eggs, beaten
• 4 tsps xanthan gum

Method

• Preheat oven to 220 degrees Centigrade
• Mix all the dry ingredients
• Add milk and eggs
• Mix until the mixture forms a batter
• Pour into a 1 pound loaf tin
• Smooth off the top and place a shallow + in the top
• Cook for 35-40 minutes until browned (slightly) on top.

Oh yes, remember to toast the bread well!

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.

Ingredients

• 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

Method

• 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.

Enjoy!

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

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.

Ingredients

• 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
  

Method

• 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.

Gram Bread for Machine Baking

Gram Flour Bread Machine Flour.

So...I'm no expert on this stuff, but I think it's lower GI and contains more protein.

I found the recipe somewhere on the internet and emailed the text of it to myself, so sorry to the author who I can't credit.

This is not my work, but it's light and fluffy and toasts really well.

It makes a 1.5 lb loaf.



Ingredients

• 1 1/8 cup Chickpea Flour (Weird measure, eh? 1/8 of a cup is 2 tablespoons) or 160g
  
• 1 cup cornstarch or 130g
  
• 1 cup + 1 Tbs.Tapioca Flour (Another weird measure, go figure) 150g
  
• 3 1/2 tsp. Xanthan Gumor or Guar Gum (I used Xanthan Gum) 10g
  
• 1 1/2 tsp. salt - 6g
  
• 3 Tbs. brown sugar - 45g
  
• 1/4 tsp. Ascorbic Acid (I had none :-(, but I'll try it with it next time)
• 1 Tbs. toasted sesame seeds
• 3 large eggs, lightly beaten
• 1 1/8 cup warm water
• 3 Tbs. vegetable oil
• 2 1/4 tsp. active dry yeast

Method

• Combine first seven ingredients.
• Mix together, eggs, water, and oil.
• In a large capacity bread machine add dry ingredients, liquids and yeast in order recommended by manufacturer.
• Bake using white bread setting and medium crust or your specific gluten-free program. (I used medium crust setting and found it a bit hard, I'll try light next)
  

By Hand (I never succeed by hand, haven't tried this). Beat together, dry ingredients, liquids and yeast. Transfer to a lightly oiled 9-x-5-inch loaf pan. Cover with plastic wrap and let rise to the top of the pan. Bake 375 degrees for 35-40 minutes or until loaf sounds hollow when tapped. Remove from pan and let cool on a wire rack.

Shep!

Bread Sticks!

These are GF/CF and yeast free too

The recipe is adapted form one I found here.

These turned out really nice.

Incredible in fact.

Definitely try this recipe!

Ingredients

1. 1/2 cup milk - I used hemp milk
2. 3/4 teaspoon honey or agave nectar
3. 1/4 cup shelled organic hemp
4. 1/2 cup rice flour (or gf/cf flour)
5. 1/3 cup tapioca flour
6. 1 teaspoon cornstarch
7. 2 eggs - split into yokes and whites
8. 1/2 teaspoon xanthan gum
9. 1/2 teaspoon salt
10. 2 Tablespoons olive oil (plus 1/2 teaspoon for the baggie)
11. 1 teaspoon white wine vinegar
12. Herbs to taste (I used dried chives)
    

Method

1. Preheat oven to 22 degrees centigrade
   
2. Mix the dry ingredients and herbs
   
3. Add all the wet ingredients except the egg yokes at once
4. Beat with a mixer for 2-3 minutes
5. Put some oil on a non stick baking sheet
   
6. Put some oil in a plastic bag and spoon the batter in
7. Cut the corner off the bag and working quickly pipe the batter onto the baking sheet
8. Bake for 13-14 minutes
9. Beat the left over egg yokes
   
10. Remove from oven and glaze with the egg yoke you saved from earlier
11. Sprinkle with sea salt
12. Return to oven for another 4-5 minutes

Enjoy!

I'm not telling porkies...on the contrary, I'm eating them!

Great Gluten Free Sausages and Nitrate Free Rashers

If, like me (and my whole family!), you love rashers and sausages, then fear not brave GF/CF dieter. There is a fantastic brand of sausages which have a gluten free bratwurst that is just divine.

You can find them online here: http://www.straightsausages.com/Straight%20Sausages/Varieties%20Bratwurst.html

I contacted them and they said that the bratwurst is the only one they guarantee gluten free as all the rest have oats in them.



They also do a nitrate free rasher, the only one produced in Ireland (to the best of my knowledge). I haven't tried these yet, but I'm heading up there to buy some real soon! The rasher product page is here: http://www.straightsausages.com/Straight%20Sausages/Varieties%20Rashers.html



Their products are available in farmers markets and many outlets. Check out their web site for more details. http://www.straightsausages.com/Straight%20Sausages/Home.html


Stephen!

Spreadable Nirvana

The Holy Grail of Spreads.

Well I've been searching shops since we started the diet a few weeks ago and all the non-butter spreads either seemed to have buttermilk or soya in them!

Well today, while looking for butter in Marks and Spencer, I came across their own brand Non-Dairy spread...and guess what? It has no soy either! So there we have it, a non-dairy spread that is also non soy. Horrah for M&S.

Now...let's see if Conor likes it!

Shep.

Donuts, Is there anything they can't do?

GF/CF Donuts!


If you though GF/CF meant all dry tasteless health food then think again. These beauties are lovely. Rise beautifully and actually taste a bit more like choux pastry then donuts.

They are topped with icing sugar...but what else would you do with donuts?


This recipe comes straight out of the excellent "The Kid Friendly ADHA & Autism Cookbook" by Compart and Laake...I got my copy at the DAN! conference and is nicely dedicated to Conor by the author Dana Laake :-)

Recipe:

• 1/2 cup (80g ) white rice flour
• 2/3 cup (80 g) tapioca flour
• 1/3 cup (50 g) potato starch or (40 g) cornstarch
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons guar or xanthan gum
• 1 egg beaten
• 1/3 cup (80 g) oil
  
• 1/2 cup (120 ml) milk
• 1/3 cup (80 ml) club soda or sparkling water

Method:

• Combine all dry ingredients and mix together.
• Combine all the beaten egg, oil and milk.
• Slowly mix the wet ingredients into the dry ingretients and mix well.
• Add the sparkling water slowly and beat well.
• Flour a board and your hands - use LOADS of flour.
• Pull small lumps about the size of the plumbs and roll them quickly into ring shapes.
• Deep fry for a minute or less - if you don't have a deep fryer then fry in an inch of oil in a pan.
• Let donuts rise in a warm oven (80 degrees centigrade) for 20 minutes.
• Remove from oven and heat oven to 180 degrees.
• Brush top of donuts with melted ghee
• Bake for 20-25 minutes.

Enjoy!