Science > Recipes
Gluten-free Recipes
Laura:
These aren't bread recipes, but things we have tried in an effort to expand and enhance our gluten free diet so that we don't feel so deprived.
Let's start with one of my favorites, a baked courgette and rosemary risotto that is served with a tomato fondue.
12 ozs (350 g) rice
Cook the rice in a large pan of boiling, salted water for 8 minutes and then drain. Set aside.
Grate 12 oz (350g) zucchini (courgette) coarsely.
In a large, heavy saucepan, place 5 TBSP olive oil and 10 oz (275 g) finely chopped onions and two or three finely chopped garlic cloves. Turn the heat to medium low (or lower) so as to cook the onions softly until they are transparent, but not browned.
Add the courgettes and cook for five minutes.
Season with salt and freshly ground pepper.
Transfer this mixture to a large mixing bowl.
Add 3 beaten eggs, the rice, and 4 TBSP heavy cream. Mix.
Then add: 2 or 3 TBSP of fresh, chopped rosemary
1/4 teaspoon of freshly grated nutmeg
Mix again.
Pour the entire mixture into a casserole dish and top with 6 oz (175g) cheese. Gruyere or mozzarella is good.
Bake in the oven for about 40 minutes at 350 F/180C. Surface should be golden brown.
You can also bake it in a springform pan and turn it out like a cake and serve it as slices.
This should be served with the tomato fondue which is made as follows:
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Tomato Fondue:
Heat 2 TBSP olive oil in a heavy cast iron or stainless steel saucepan.
Add 4 oz (110g) onions sliced in circles
2 cloves garlic crushed
Sweat until onions are transparent but not browned
Next add either 2 lbs (900g) very ripe, fresh, peeled, tomatoes cut in chunks or two small cans, or one large can, of crushed tomatoes.
Add salt, pepper and sugar to taste. You will need extra sugar for canned tomatoes because they tend to be very acid.
Add:
1 TBSP chopped, fresh basil
1 TBSP chopped parsley
If using fresh tomatoes, cook covered over gentle heat for 10 minutes. If using canned tomatoes, after cooking covered for 10 minutes, remove lid and continue to cook for another ten minutes.
Add about 1/4 teaspoon of balsamic vinegar at the end.
Pour out into a serving dish and place a nice dollop on the courgette risotto.
DIVINE!
Data:
It is very much appreciated! I will try them as soon I have the ingredients together! :cool:
Tarri:
Sounds yummy. I'm going to try it. Thanks. Tarri
Laura:
Gluten Free Bagels
Beat together 1 egg and 1 cup of warm water.
Add:
1 cup rice flour
1 cup tapioca flour
1 cup corn flour
1/2 cup potato flour
1 tsp salt
2 tsp sugar
1 packet dry yeast
mix thoroughly.
Turn the dough out onto a rice flour dusted surface. Dust your hands with flour.
Form 8 or 9 equal sized balls. Push a finger through each to make a hole and shape into rings.
Place on a floured cookie sheet and cover with oiled plastic film. Leave to rise until doubled in sized.
When they are almost risen, prepare a pot of water; bring to the boil. Using a spatula, place three bagels at a time in the boiling water and boil for five minutes. Turn over once during this time.
Remove from water with a slotted spoon and place on oiled baking sheet.
Beat an egg yolk with 2 TBSP of water and brush the bagels with this.
Place in preheated hot oven - 200C/ 400 F. Bake for about 30 minutes until golden, brushing twice more with egg glaze.
Laura:
Sour Cream White Cake
Cream together:
1/2 cup butter
1/2 cup sour cream
2 1/2 cups sugar
1 cup butter milk (remember you can make butter milk with regular milk and a bit of vinegar)
Add 3 eggs and 3 additional egg whites.
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract (or lemon or orange)
Mix together in a separate bowl:
1 cup rice flour
1 cup tapioca flour
1 cup potato flour
1 rounded tsp guar gum / xanthan gum
1/2 rounded tsp baking soda
Slowly add the flour mixture to the butter, eggs, sugar mixture. Beat until well mixed.
Pour the batter into either a bundt pan that has been well buttered or into two regular cake pans.
If in bundt pan, bake at 300 F / 125 C for approx 1 hour and 15 minutes or until toothpick inserted comes out clean. If in smaller cake pans, about 20 to 30 minutes.
You can ice the cake or serve it with fruit or other sauce topping.
Our favorite way to have this cake is one of my own inventions.
Trifle
Bake the above cake in three layers. Set aside to cool.
Make a big pot of pudding. I either make banana pudding or the filling for two key lime pies. If banana pudding, the thickening agent is either tapioca or cornstarch.
Then, I put the first layer of the cake in a large serving bowl and spoon on about 1/3 of the pudding. Next cake layer, next 1/3 of the pudding. Final cake layer, final 1/3 of the pudding. Top with a quantity of whipped cream.
Refrigerate until pudding is solidly set.
You can invent your own variations on this recipe. I'm going to try it with an orange pudding, a strawberry variation, and maybe even blueberries or blackberries though I'm not sure how I'll deal with the color. Maybe I'll just make a vanilla pudding and spoon in dollops of blackberry or blueberry preserves.
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