Anne's Coeliac Recipes

Prune And Ginger Teatime Loaf

2018-02-09T13:31:00.000+00:00

Heat and mash 300 g chopped prunes in 150 ml water with 30 g chopped crystallised ginger and 50 g sugar.

Cool.

Beat in 2 eggs and 4 tablespoons Greek yogurt with 1/2 teaspoon aroma panettone (strong citrus flavour) .

In a bowl

150 g plain gluten free flour

50 g coconut flour

5 ml bicarbonate of soda.

Fold the prune mix into the flour mix.

Tip into a lined breadmaker pan and bake on the bake setting for 45 minutes.

Lorne Sausage

2018-02-07T12:14:00.000+00:00

This is a gluten free version of a common Scottish breakfast item, also called square sausage ( though it is usually rectangular).

Quantities for two small loaf tins, 10 cm by 5 cm by 3 cm.
Total of 4 slices.

In a bowl:

150 g minced pork (plain pork- no crumb or flavourings)
150 g beef mince
2 slices gluten free bread, crumbed.
1/8 teaspoon ground black pepper
1/8 teaspoon mace
1/2 teaspoon onion powder
1/8 teaspoon ground coriander seeds
1/8 teaspoon salt.

Mix thoroughly then pack tightly into 2 non-stick mini loaf tins.
Chill in the freezer until very firm.
Slice each portion lengthwise to make rectangular sausage.

Fry over a medium heat until well browned on both sides,
and check there is no pink colour remaining inside the sausage.

Alternative meat: substitute lamb for pork,
Alternative flavour: cinnamon and cumin instead of mace.

Beef Noodle Soup

2018-02-06T14:43:00.000+00:00

A warming winter soup, based on boiling beef and vegetables with noodles.
Ingredients for coeliacs to check especially: stock cube, noodles, soy sauce.

In a pressure cooker:
1 500 g piece boiling beef on the bone
I gluten free stock cube
2 chopped carrots
a large handful of sliced red cabbage
other veg as you like e,g,broccoli stems,
cover with water,
Bring to the boil and pressure cook for 30 minutes.
Switch off the heat and allow to come to room pressure.
Add one portion of (wheat and gluten free) pumpkin ginger and rice noodles.
Simmer for 5 minutes until the noodles are cooked.

Flavouring: Either add Tamari soy sauce gluten free to taste, or cook the soup with garden herbs added: sage, rosemary, bay leaf, marjoram.

Parlie Cakes

2018-02-06T14:25:00.000+00:00

Parlie cakes have a long tradition in Scotland. They are mentioned in a book about Edinburgh in the 1800s, where Mrs Flockhart's Shop in Potterow had a back room where select people could met and "parlie" over drink and gingerbread.

http://www.oldandnewedinburgh.co.uk/volume4/page153.html

Here is a gluten free adaptation.

Melt 100 g butter with 2 tablespoons treacle.
Cool then beat in 1 egg.
Stir this into
160 g self raising gluten free flour mix,
40 g certified gluten free quinoa flour
1/4 teaspoon of xanthan gum (optional but makes it less crumbly)
1 1/2 teaspoons ginger.

Pour the mix into a Swiss roll tin and bake at 150 degrees centigrade.
After 10 minutes, mark it into small squares, then bake for a further 5 minutes.
Tastes better the next day.

Blinis

2018-02-04T12:43:00.001+00:00

In a small jug

mix 60 ml warm milk with 1 teaspoon of sugar and 1 tablespoon yeast for hand-baking.

Check the label on the yeast as some makes contain wheat.

Place in a warmed oven for 15 minutes. ( Heat to 60 degrees then switch off)

In a big bowl

125 g certified gluten free buckwheat flour

125 g plain gluten free flour mix

beat in 2 egg yolks and 4 tablespoons greek yogurt

add a pinch of salt

beat in 700 ml milk

Stir in the yeast mix which should now be frothy

Place the bowl in a warmed oven for 2 hours.

Beat two egg whites till stiff then fold into the mix.

Pour about 2 1/2 tablespoons of mix at a time into a hot greased blini pan.

Cook for 3 minutes each side.

Good with smoked fish or cream cheese.

Fig Rolls

2018-02-02T10:35:00.000+00:00

in a bowl

80 g "free from gluten" plain flour ( a blend of rice tapioca potato maize and buckwheat)

40 g ground quinoa

3 tablespoons Royal icing sugar ( which contains egg white)

rub in 50 g diced butter

bind together with white wine (approx. 3 dessert spoons)

chill in the fridge while you make the fig paste.

in a pan

cook 10 small figs in just enough water to cover them until soft,

Blend to a smooth paste with 1 1/2 teaspoons rosewater.

Leave till cold.

Heat the oven to 180 degrees centigrade (160 fan)

Roll out the pastry in a rectangle 12 cm wide on baking parchment,

place a stripe of fig paste down the centre,

flip the pastry to cover the paste and press pastry edge lightly into pastry base.

Cut into individual rolls about 5 cm long

Place on parchment in a baking tray with the pastry seam hidden underneath

Bake about 20 minutes till the pastry is brown.

Socca Waffles

2018-02-01T13:03:00.000+00:00

In a bowl with a pouring spout:

1 cup gluten free gram flour

1 cup water

3 tablespoons finely ground rice

3/4 teaspoon sea salt

1 teaspoon onion powder

3 tablespoons olive oil

1/4 teaspoon cumin

Beat this all together and leave aside for 2 hours.

Beat in a whole egg.

Heat electric waffling irons to highest setting.

Pour in enough batter to coat the bottom waffling iron.

Close the lid and cook for 3 minutes.

The waffles can be rolled when cool and used as a wrap.

Makes 4.

Cardamom and Cinnamon Scones

2018-01-31T16:00:00.000+00:00

For lactose free, gluten free diet.

Scones work best when baked in a bun tin, and eaten the same day.

Heat the oven to 200 degrees centigrade (180 fan)

In a jug
mix 1 beaten egg, 50 ml lactose free cream, 60 ml lactose free milk.

In a multi-mill
grind 1 tablespoon sugar, 1/2 teaspoon cinnamon, seeds of 5 green cardamoms.

In a bowl
125 grams gluten free self raising flour mix ( approx. one cup measure)
( Dove's Farm is the flour mix stocked in my local shops )
stir in the flavourings
stir in the liquids.

Using an ice-cream scoop, make 6 scones in a bun tin.

Bake for fifteen minutes, until risen and browned.

Quick and easy! Taste great with jam.