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!

Yeast of Eden

Edible Bread!

If you've been following this blog at all you'll already know about my pursuit of a decent sliced loaf that doesn't break the bank.

Thus far my many efforts have lead to mostly inedible lumps that would be more at home jamming a door open then they would be in a lunchbox.



That was until....dun dun duh...the breadmaker!

My boss in work loaned me his and I tried out a recipe last night. Thanks Martin!

The results? Instant success; well it took 3hours and 18minutes to cook and I kicked off the process at 9.15pm, so between waiting for the bread to cook and cool I didn't get to bed until after 2am.

The recipe I used is from the excellent "Diet Intervention and Autism" by Marilyn Le Breton.

Ingredients:

Dry Mix

• 2 1/2 cups of rice flour
• 1/2 cup potato starch flour
• 1/2 cup tapioca starch flour
• 1 tbsp xanthan gum
• 1 tsp salt
• 2 tbsp sugar
• 1 sachet (2.25 tsps) yeast

Wet Mix

• 3 eggs, at room temp, beaten
• 1/4 cup sunflour oil
• 1/2 cup non-dairy, non-soy milk (I use hemp)
• 3/4 cup warm water
• 1 tsp white wine vinegar (optional)

Method

• Mix all dry ingredients bar yeast
• Mix all wet ingredients
• Put wet ingredients into bread maker
• Put dry ingredients into bread maker
• Sprinkle yeast on top
• Set to cook a 1.5 lb (750g) loaf.
• Pick your crust colour
• Hit start
• (Don't use start delay function as the milk could curdle)
• Wait 3 hours 18 minutes (or whatever)
  
• Remove immediately onto a wire rack
• Don't carve into slices until fully cooled.

This makes a wonderful soft fluffy white loaf that cuts really well and makes super sandwiches or toast.

I had a tow truck on hand in case the bread turned out like it's predecessors, but luckily it wasn't needed!

Enjoy!

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.