| The LDSCN Weekly Recipe Archive Wheat Free Recipes For Gluten Intolerant People Or Those With Allergies |  |
Disclaimer ! All information is given in good faith. Some allergies can be life threatening. PLEASE CHECK WITH A QUALIFIED DOCTOR IF YOU KNOW OR SUSPECT YOU HAVE SERIOUS ALLERGIES. Please also bear in mind that what can appear to be an allergy could be due to some other medical problem. This is easy to make and a good staple bread. This is the best so far!
Set the oven to 220°C (430°F).
Beat together ...
Then add in ...
3 oz mashed potato or instant mash and the appropriate quantity of boiling water. (That's 3oz of mixed instant mash - NOT 3oz of dried mash!) 1 egg 1/4 pint milk (or dried milk and water) 1 fluid oz olive oil (or your favorite) 1/2 tsp of salt 1 teaspoon of sugar (optional) Don't overbeat but scrape down the bowl to make sure everything is mixed.
6oz (175g) of wheat-free flour Line the bottom of a rectangular 2 lb. loaf tin with baking parchment. Pour the mix in, sprinkle with sesame seeds, sunflour, poppy or whatever, and put it in the oven.
Cook for 35 to 40 minutes. It should be moist when tested with a skewer or knife but not raw! Tip out onto a wire rack and allow it to cool.
This makes one loaf. The bread doesn't keep too well but it doesn't matter in our house because it's all gone the day it's made!
Rice Potato Pancakes GF (stands for Gluten free)
Sift dry ingredients together. Beat in 1/3 to 1/2 cup water. Beat in the mixture of oil, water and baking powder. Cook on a hot greased griddle, using about 1/4 cup batter for each pancake. Turn once.
1/2 cup rice flour 1/3 cup potato flour 1/4 tsp salt 4 tsp sugar 1/2 tsp baking powder 1/3 to 1/2 cup water. beaten together: 1 1/2 Tsp oil 1 1/2 Tsp water 1 tsp baking powder (This recipe worked really well, did not stick and tastes very like pancakes made with wheat flour.)
Rye Muffins
Preheat oven to 400 degrees. Grease 6 muffin pans. Sift dry ingredients into a bowl. Add cold water and mix until smooth. Stir in the margarine. Pour into muffin cups that have been greased. Bake for 25 minutes. Makes 6 to 8 muffins.
1 cup unsifted rye flour 2 tsp baking powder 2 Tsp sugar 1/4 tsp salt 1/2 cup water 2 Tsp oil (Worked out really well, not too sweet, ideal for breakfast, does not need adjusting, recipe amounts are correct).
Oat Muffins
Preheat oven to 425 degrees. Sift dry ingredients into a bowl. Add cold water and mix until smooth. Stir in the margarine and pour into muffin cups that have been greased. Bake for 25 mins. Makes 6 to 8 muffins.
1 cup sifted oat flour 1/8 tsp salt 3 1/2 tsp baking powder 1 1/2 tsp sugar 1/4 cup cold water 2 Tsp milk free margarine (These tasted lovely, but were really crumbly, recipe amounts made only 2 muffins. Recipe needs to be adjusted as do amounts)
Oatmeal Patty Cakes
Combine the water, oats, raisins, and cinnamon in a saucepan, bring to the boil, then reduce heat, and simmer for 5 minutes. Stir frequently, stir in oil and leave to stand for 5 minutes. Divide the mixture into 2 large or 4 small mounds on a plate, flatten each mound into a patty with the back of spoon, spread the top of each with apple butter and sprinkle with nuts.
1 1/4 cups water 2/3 cup rolled oats 1/4 cup raisins 1/4 tsp cinnamon 2 tsp walnut oil 2 Tsp apple butter (see fruit butter recipe below) 2 Tsp chopped pecans
Wheat Free and Gluten Free Pizza Crust
This crispy pizza crust tastes so delicious that your guests won't know it's wheat and gluten-free. You can hold a slice in your hand and it won't crumble! You may also shape the dough into four individual pizzas.
Preheat oven to 425 degrees.
1 tablespoon gluten-free dry yeast 2/3 cup brown rice flour or bean flour 1/2 cup tapioca flour 2 tablespoons dry milk powder or non-dairy milk powder* 2 teaspoons xanthan gum 1/2 teaspoon salt 1 teaspoon unflavored gelatin powder 1 teaspoon Italian herb seasoning 2/3 cup warm water (105 degrees) 1/2 teaspoon sugar or 1/4 teaspoon honey 1 teaspoon olive oil 1 teaspoon cider vinegar cooking spray In medium bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.)
Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to contain the toppings.
Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned.
Preparation = 45 minutes. Serves 6.
Crust only: Calories 138, Fat 1 g, % Fat Cal 8%, Protein 2 g, Carbohydrate 30 g, Cholesterol 0 mg, Sodium 286 mg, Fiber 2 g Exchanges - Carbohydrate 2, Fat 1/4
* Dairy Alternative: 2 tablespoons tapioca flour or sweet rice flour in place of the 2 tablespoons dry milk powder or non-dairy milk powder. However, the crust won't brown as nicely.
In a deep skillet, brown the meat. Add the diced onion and green pepper; cook until tender. Stir in water, macaroni and barbecue sauce.
1 lb ground beef 2 c water 1 medium onion, diced 2 c GF elbow macaroni 1 green pepper, diced 1 c GF barbecue sauce 1/4 c grated Parmesan cheese (optional) Cover and simmer until macaroni is tender, 6 to 8 minutes. If desired, stir in or top with cheese.
Shepherd's Meatloaf
In an 8-inch loaf pan, mix meat, onion, salt, potato, garlic powder and egg, thoroughly and form loaf. Firmly press mushroom slices over entire surface of loaf. Bake at 350 degrees for about 1 hour. Slice and serve.
1 lb lean chuck beef 2 T diced onion 1 t salt 1 cooked (medium) 1 egg potato, mashed 1/2 t garlic powder 1/2 lb fresh mushrooms (sliced or 1 can drained)
My wife Joanna is the expert on the scones in our house. She produces some delightfully tasty ones with this recipe which she created.
Method: Beat the egg with three-quarters to one cup of milk. Mix with as little handling as possible. Bake at 450 Fahrenheit (230 C) for 10 minutes.
1 egg 3 cups gluten-free (commercial mix) flour 5 teaspoons gluten-free baking powder 2 cup grated tasty low-fat cheese 1 tablespoon grated parmesan pinch cayenne
Home Page: http://waltonfeed.com/
All recipes compiled by Desi Ellis.
Revised: 21 Nov 00