Recipes - Gluten free for me - shopping online for gluten free food made easy.

Vietnamese Chicken Salad with Super Lo Cal Noodles

Tue, 07 Feb 2012 00:00:00 -1100

Ingredients:

400 grams skinless chicken breast fillet-or boneless, skinless BBQ chicken breast, shredded
2 cups shredded Chinese cabbage
1 cup bean sprouts
1 carrot, peeled and cut into very fine matchsticks
½ small cucumber, halved lengthways then cut into thin slices
Approx 20 Vietnamese or regular mint leaves
Approx 20 Thai or regular basil leaves
2 packs Chang’s Super Lo-Cal noodles, rinsed under cold water and drained

Dressing:

50 ml fish sauce
50 ml lime juice
1 tablespoon caster sugar
1 tablespoon rice vinegar
1 medium red chilli, sliced
1 clove garlic, crushed
Pinch white pepper

Method:

Place chicken in enough cold water to cover it and bring to the boil then place lid on pan and turn off heat, allowing the chicken to gently cook in the residual heat.
Allow to cool to room temperature, then shred.
Combine chicken and all other salad ingredients in a bowl and mix well.
Combine dressing ingredients in a small bowl, stirring to dissolve sugar then gently toss through the salad. Transfer to a plate and serve as an entrée or light meal.

Serves 4.

Chia, Linseed and Sunflower Bread

Sat, 07 Jan 2012 00:00:00 -1100

You will need

1 pack of Chia, Linseed and Sunflower Bread Mix (460g)
1 ¾ cup (440ml) of Warm Water
2 tablespoons (10ml) Oil of your choice
10g sachet of dry yeast (provided)

Method

Preheat your oven to 245°C (230°C fan forced oven)
In a mixing bowl combine warm water (about 35°C), yeast and oil. Add bread mix sachet and mix with a handmixer or with a wooden spoon until ingredients are well combined.
Allow the dough to 'prove' (rise) for 12-15 minutes.
Dust work area with the dusting flour provided and knead the dough until smooth.
Cut and roll dough into 3 logs about 20cm long, and brush with water to prevent cracking. or you can make 2 loaves vienna style or 5 smaller single serve long rolls *see the video*
Rest on a bench covered with a damp tea towel for 12-15 minutes. Brush the surface with oil, and set to bake for 23-26 minutes.

Tips

Brush dough with oil for a glossy finish before baking, and note that using olive oil will make a darker coloured crust. To freeze wrap the bread at room temperature. Thaw out and rejuvenate by microwaving for 15-20 seconds, or warm in the oven at 170°C for 8 minutes.

For warm water use 1 1/4 cup tap water and 1/2 cup Boiling water. Try making different sized mini loaves and rolls also.

Orgrans famous shortbread

Tue, 06 Dec 2011 00:00:00 -1100

Ingredients

2½ cups Orgran self-raising flour (325g)

 ½ cup Orgran plain flour (60g)

 220g butter or margarine 

1 cup pure icing sugar

Method

Preheat oven to 150C (300F)

1. Melt butter in a saucepan that large enough to mix all of the ingredients.
2. Remove from heat.
3. Sift Orgran self-raising flour, Orgran plain flour and icing sugar into the saucepan. Mix well with a wooden spoon.
4. Knead the dough for 1 minute or until well combined, add more self-raising flour if the mixture is wet or sticky.
5. Roll into 1 cm thick shapes if you wish. (It is easier to work on a slightly greased surface.)
6. Place on a greased oven tray lined with baking paper. Prick dough with a fork.
7. Bake in preheated oven for 20-25 minutes or until lightly golden.
Comments
Dough may crumble easily, however shortbreads can still be made.

Banana Muffins

Fri, 04 Nov 2011 00:00:00 -1100

Ingredients

2 cups Orgran self-raising flour (260g)
100g linseeds
¾ cup caster sugar
2 eggs, lightly beaten
¾ cup milk or soy milk
60g melted butter or margarine
2 ripe bananas, mashed

Method

Preheat oven to 210C (410F)
Lightly grease a 12-hole muffin tray

Sift the flour into a large bowl and stir in linseeds and sugar.
Make a well in the centre.
Mix together the egg, milk, butter or oil and mashed banana and pour into the well all at once.
Stir until just mixed. Do not over beat, the batter should be lumpy.
Spoon the mixture into the muffin tray and cook for 15 minutes or until golden brown.
Transfer to a wire rack to cool.

Apple Pie

Tue, 11 Oct 2011 00:00:00 -1100

Ingredients

1¾ cup & 2½ tbs. Orgran self-raising flour (250g)

 110g butter

 1/3 cup sugar (75g)

 1 egg yolk 

¼ cup maize corn flour (35g) 

1 tsp. vinegar in 1/3 cup of water

 2 tbsApricot jam 

Can of apples

 2 tbs applesauce 

1 tbs. lemon juice 

2 tbs sugar for dusting

Method

Preheat oven to 160C (320F)

1. Cream butter, sugar and egg yolk

2. Mix corn flour and self-raising flour to the water mixture until combine

3. To the combine mixture add lemon juice, apple sauceand apricot jam, mix well

4. Once combine pour mixture into a greased cake tin

5. Arrange apple slices on top of the mixture and dust with sugar (2 tbs)

6. Bake for 50-60minuets in preheated oven or until golden and set

Almond Cake

Thu, 08 Sep 2011 00:00:00 -1100

Ingredients

4 fresh eggs

1 cup & 2½ tsp. maize corn flour (150g)

⅓ cup & 1 tbs. & 3tsp. rice flour (70g)

⅓ cup & 1½ tbs. Orgran GFG (60g)

½ cup raw sugar (115g)

½ tsp. salt (2g)

1 teaspoon lemon essence

¼ cup flaked almonds (for sprinkling)

Method

Preheat oven 170ºC (340ºF)

Grease cake tin

1. Whisk egg yolks, ¼ cup of sugar and lemon essence together until light and fluffy.

2. Whisk egg whites in a separate bowl until peaks form, then add the rest of sugar gradually and whisk until you form peaks again.

3. Combine both mixtures together.

4. Place corn flour, rice flour, salt and GFG into mixture and stir through until smooth. (Avoid over mixing when flour is added).

5. Spoon into greased cake tin. 6. Sprinkle with ¼ cup flaked almonds.

7. Bake for approximately 30 minutes, testing for baked state.

8. Cool on a wire rack.

Nanna's tea cake

Tue, 09 Aug 2011 00:00:00 -1100

Ingredients

1½ tbsp. cold water (20ml)
1/3 cup milk (80ml)
1 cup. Orgran Self-Raising Flour (150g)
½ cup caster sugar (110g)
1 tsp. Orgran No Egg (3g)
½ tsp. vanilla essence
80 grams butter

Method

Preheat oven to 180ºC (350ºF).
Grease 20cm round cake tin.

Beat the butter, caster sugar and vanilla with an electric beater until pale and creamy.
In a separate bowl, beat No Egg with 20ml water until fluffy and then add to butter/sugar mixture. Beat until well combined. Stir in half the flour, then all of the milk and then the rest of the flour.
Spoon the mixture into the prepared tin and smooth surface with the back of a spoon.
Bake in preheated oven for 25 minutes or until golden.
Leave cake in tin for 5 minutes before turning onto a wire rack.

Comments

Suggestion: for topping, brush the cake with melted butter, or combine caster sugar and cinnamon together and sprinkle evenly over cake.

Gluten Free Chicken Pot Pie

Tue, 05 Jul 2011 00:00:00 -1100

Rich and hearty, this biscuit-like topping is perfect for our chicken version or your own favorite pot pie filling.

Ingredients

Crust

1-3/4 cups Gluten Free All Purpose Baking Flour

1-1/2 tsp. Xanthan Gum

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

1 Tbsp. Sugar

1/2 tsp. dried Thyme

1/4 cup butter or margarine (room temp)

1/2 cup Milk

1 large Egg (beaten)

1/2 tsp. Cider Vinegar

Filling

1 lb skinless cooked Chicken, cubed

1 cup Green Peas

1/4 cup Corn

1 cup chopped Carrots

1 small chopped Onion

2 chopped Celery Stalks

1 minced Garlic Clove

2-1/2 cups low sodium Gluten Free Chicken Broth

1 Tbsp. Cooking Oil

2 Tbsp. Tapioca Flour

3 Tbsp. Water

1/2 cup fresh sliced Mushroom

1/2 tsp. Celery Salt

1/2 cup Dry White Wine

1 tsp. dried Thyme

Directions

Filling:

1. Combine cubed chicken, peas, and corn and set aside. Place carrots, onion, celery, and garlic in skillet and cook in cooking oil until onion is transparent. Add cubed chicken, green peas, corn, and chicken broth and bring to boil. Reduce heat and simmer until mixture is reduced one-third, about 5 minutes. Add all remaining ingredients,

2. Mix tapioca flour with 3 tablespoons water until paste forms, then stir into skillet slowly. Simmer until thickened. Place in greased 13 x 9-inch baking pan. Set aside.

Crust:

1. Preheat oven to 200 C. Combine dry ingredients (flour to thyme) in large bowl. Add butter, milk, egg, and vinegar and mix together thoroughly.

2. Drop dough by tablespoonfuls onto prepared filling.

3. Bake 25-35 minutes or filling is bubbling and topping is nicely browned. Serve immediately.

Makes 12 Servings.

NUTRITIONAL INFORMATION

Servings Size: 1 serving (188g)

Calories 220, Calories from Fat 70, Total Fat 8g, Saturated Fat 3g, Cholesterol 60mg, Sodium 440mg, Total Carbohydrate 21g, Dietary Fiber 2g, Sugars 4g and Protein 16g.

Coconut Amaranth Pudding

Mon, 06 Jun 2011 00:00:00 -1100

This pudding is delightfully sweet and reminiscent of rice pudding.

Ingredients

1 cup Organic Amaranth Grain

3 cups Milk (Soy, Rice, Cow)

1 cup Shredded Coconut

1/3- 1/2 cup Honey (depending on desired sweetness)

1 tsp Sea Salt

1 tsp Vanilla Extract

Directions

1. Heat milk in a large saucepan, slowly, until scalded.
2. Add remaining ingredients to milk, and then pour into an oiled casserole dish.
3. Bake at 180 for minutes, until amaranth is tender.
4. Serve hot or cold. Top with whip cream if desired.

Serves 8

Sweet Seduction

Sun, 01 May 2011 00:00:00 -1100

Ingredients:

• 300ml organic cream

• 300ml water

• 1 tablespoon icing sugar

• 4 cups self-raising flour

• You can mix 1 cup of dried fruit through this recipe if you desire.

• Ozganics Strawberry or Fig Spread

Method:

Preheat oven to 250 C. Place flour and sugar in mixing bowl (if using dried fruit mix it in with the flour) and mix thoroughly.

Mix water and cream then add to flour. Blend with dry ingredients until combined.

Turn dough out onto a floured board and gently press out dough until approx. 2.5cms thick. Cut into scone roundsPlace scones on a lightly floured tray. Cook in 250 C oven for 10 -15 minutes

Place scones on plate and top with delicious Ozganics Strawberry or Fig Spread . Finish with a generous pouring of cream.