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

Cashew Carrot Ginger Stir-Fry

Mon, 07 May 2012 00:00:00 -1000

Ingredients:

6 chicken tenders cut up
2 C. Pacific Foods Cashew Carrot Ginger soup
1 bag frozen stir fry vegetables
1/2 sweet onion chopped
1 can garbanzo beans
2 tsp. cumin
salt
pepper
olive oil

Method:

Heat olive oil in large pan, salt and pepper, and add cumin then saute chicken and onion until cooked through.
Meanwhile cook veggies in microwave as per package directions.
When chicken is cooked add soup, beans, and veggies. Simmer until sauce is reduced.
Serve over rice.
This is very versatile and would probably be better with fresh veggies, but I was out. I also think brown rice would have been better as well, but was out of that too.

Reduced Sugar Cake

Tue, 17 Apr 2012 00:00:00 -1000

This Recipe is Gluten Free, Wheat Free, Soya Free, Nut Free and Dairy Free.

Ingredients

1 ½ cup Premium Self Raising Flour Mix

3 large eggs

1 cup (200g) Xylitol

6 table spoons (1509) soft margarine

½ cup (125ml) water

Method

Mix all ingredients on slow speed, or with a wooden spoon until well combined.

Add flavour as required. For example coffee, chocolate, lemon, orange, mixed fruit.

Pour mix into a 20cm (8") greased cake tin.

Bake at 160°C (fan forced) 175°C (conventional) for 45 - 55 minutes.

Additional Tips

To make chocolate cake as pictured add 2 tablespoons of pure cocoa to dry ingredients. The chocolate ganache was made with 150g of Sweet William no added sugar chocolate and ? cup (100ml) thickened cream. Bring cream to the boil in a small saucepan take of the heat and stir through chocolate until melted,spread over the cake with a spatula, and enjoy.

Raspberry Pancakes with Orange Cinnamon Ricotta

Wed, 07 Mar 2012 00:00:00 -1000

PREPARATION TIME

8 mins

COOKING TIME

3 mins

SERVES

Makes 12

INGREDIENTS

• 200g gluten free SR flour
• 1 1/2 teaspoons gluten free baking powder
• 1/4 cup caster sugar
• 1 tablespoon white chia seeds
• 150ml cup milk
• 80ml Greek style yoghurt
• 2 eggs, lightly beaten
• 1 tablespoon melted butter
• 125g raspberries, plus extra to serve

METHOD

1. Sieve flour, baking powder and sugar into a medium bowl. Add chia seeds, milk, yoghurt, eggs and melted butter. Whisk lightly until smooth. Fold in raspberries.
2. Place a large non-stick frypan over a medium heat. Grease with a little butter. Spoon a heaped tablespoon of batter into the pan and repeat. Allow each pancake to cook for about 2-3 minutes each side. Remove from pan and repeat process to make about 12 pancakes in total.
3. Serve with Orange Cinnamon Ricotta and some extra raspberries.
To make Orange Cinnamon Ricotta – Place 250g fresh ricotta, 120g Greek style yoghurt, finely grated zest of one orange, 1 tablespoon honey and 1/2 teaspoon of ground cinnamon in a bowl. Mash together with a fork and serve.

YOU'LL NEED

Chia Seed - White 150g

Vietnamese Chicken Salad with Super Lo Cal Noodles

Tue, 07 Feb 2012 00:00:00 -1000

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 -1000

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 -1000

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 -1000

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 -1000

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 -1000

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 -1000

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.