Taking everyday family favourites and making them gluten free. Just because food is gluten free it d
It's a long article but definitely worth a read.
Is it really possible to avoid gluten if you like a frothy? Do different types of beers have different levels of gluten? And how accurate are the tests?
Some of the other Christmas goodies I have been busy creating this year.
One of the desserts we had for our extended family Christmas party on the weekend. Make sure you are patient and careful when separating the clarified butter from the solids otherwise it will go lumpy when combining all the ingredients together.
Minted White Chocolate Mousse
30g butter
120g gluten free white eating chocolate
2 egg whites
2/3 cup thickened cream, whipped
Green food colouring
2tsp mint flavoured liqueur
Melt butter in a small saucepan or in microwave and stand for 2 minutes. Skim off and reserve the clarified butter from the top, leaving the milky solids, discard the solids.
Melt chocolate in a medium heat proof bowl then stir in the clarified butter.
Beat egg whites until soft peaks form. Gently fold egg whites, cream and colouring into the white chocolate mixture; then stir in the liqueur.
Divide mousse among serving glasses then refrigerate for about 3 hours or overnight.
Decorate mousse with sliced strawberries and fresh mint leaves if desired.
Serves: 12 x 40ml shot glasses
This is the base sauce recipe I use for any BBQ-style flavoured dishes I create whether it be ribs or in my Christmas menu this year BBQ & Rosemary Lamb Chops. Can be blended to smooth or left as is, both work amazingly well.
Barbecue Sauce
2tsp oil
1 small onion, finely chopped
3tsp brown vinegar
1tb brown sugar
4tb gluten free tomato sauce
2tsp gluten free worcestershire sauce
2tsp gluten free soy sauce
Heat the oil in a small pan. Cook the onion for 5 minutes or until soft. Add the vinegar, sugar and sauces and stir until the sauce comes to the boil. Reduce the heat and simmer for 3 minutes. Allow to cool before blending until smooth.
Salted Caramel Fudge
1 can sweetened condensed milk
1/2 cup caster sugar
1/2 cup dark brown sugar, packed
40 ml liquid glucose (or light corn syrup)
1/4 cup golden syrup
113 g unsalted butter
180 g white chocolate
1 1/2 teaspoons sea salt flakes
Cut the chocolate up finely. Line a 8x8 inch baking pan with baking paper.Combine the sweetened condensed milk, sugar, corn syrup, golden syrup and butter in a heavy based saucepan. Stir, without boiling, until the sugar is dissolved.Bring the mixture to a gentle simmer and, once it continues to bubble while you stir, simmer and stir for another 5-6 minutes. You should notice it thicken slightly. Take the mixture off the heat and mix through the white chocolate and half the salt, until fully incorporated and the mixture is smooth.Pour the mixture into the lined baking tin. Sprinkle the remaining salt evenly over the top.
Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate overnight.
Cut into 36 squares and serve.
San Choy Bau
1/4 gluten free oyster sauce
2tsp gluten free soy sauce
1/4 cup sherry
1tsp sugar
1 1/2tb vegetable oil
1/4tsp sesame oil
3 cloves garlic, crushed
3tsp grated fresh ginger
6 spring onions, sliced on the diagonal
500g pork mince
100g bamboo shoots, finely chopped
110g water chestnuts, drained and finely chopped
1tb pine nuts, toasted
12 small or 4 large whole lettuce leaves (e.g iceberg), trimmed
Gluten free oyster sauce, to serve (optional)
To make the stir fry sauce, combine the oyster and soy sauces, sherry and sugar in a small bowl or jug and stir until sugar dissolves. Heat a wok over high heat, add the vegetable and sesame oils and swirl to coat. Add the garlic, ginger and half the spring onion and stir fry for 1 minutes. Add the mince and cook for 3-4 minutes, or until just cooked, breaking up any lumps. Add the bamboo shoots, water chestnuts and remaining spring onion, the pour in the stir fry sauce. Cook for 2-3 minutes, or until the liquid thickens a little. Stir in the pine nuts.
Divide among the lettuce cups to make either 12 small portions or four very large ones. Drizzle with oyster sauce, if desired, then serve.
(Photo from 2017 Christmas lunch. Always a favourite request!)
Gluten Free Chocolate Fudge
680g good quality gluten free chocolate, finely chopped
3 tablespoons unsalted butter
1 can sweetened condensed milk (always check the ingredients)
1 teaspoon vanilla extract
INSTRUCTIONS
Line an 8x8-inch square baking pan with grease proof paper. Set aside.
Place the chocolate and butter into a large microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. (can also be done on a stove top, message me for instructions)
Stir in the condensed milk and vanilla until combined. The mixture will be very thick.
Spread the mixture into the prepared pan, and smooth out the top. Refrigerate for 2 - 4 hours or overnight until completely set.
**Pictures to follow once it has set!
Almost finished finalising the menu for Christmas with my extended family. It's easy to cater for the people with Ceoliac Disease in family with a little bit of planning and preparation so no one misses out.
I made some Cherry Lime Bites today, something I haven't made in a long time. They must be pretty good because my daughter has eaten almost half of them already! Lupins are gluten free and a great source of both protein and fibre.
WARNING: Lupins belong to the same legume family as peanuts and soybeans so if you have allergies to either of these it may be best to avoid them until you speak to your doctor.
Photo 3 is a picture of the recipe I use from Lupin Foods - www.lupinfoods.com.au
An Asian spin on a classic chicken casserole. Perfect for this wet winter weather we are having.
Clay Pot Chicken and Vegetables
500g chicken thigh fillets
1tb gluten free soy sauce
1tb dry sherry
6 dried Chinese mushrooms
2 small leeks
250g orange sweet potato
2tb peanut oil
5cm fresh ginger, shredded
1/2 cup gluten free chicken stock
1tsp sesame oil
3tsp gluten free cornflour
Cut the chicken into small pieces. Place it in a dish with the soy sauce and sherry, cover and marinate for 30 minutes in the refrigerator.
Cover the mushrooms with hot water and soak for 20 minutes. Drain and squeeze out the excess water. Remove the stems and cut the caps into shreds. Wash the leeks thoroughly to remove all grit. Cut the leek and sweet potato into thin slices.
Drain the chicken, reserving the marinade. Heat half the oil in a heavy based pan, swirling it gently to cover the base and sides. Add half the chicken pieces and stir fry until seared on all sides. Transfer the chicken to a flameproof clay pot or casserole dish. Stir fry the remaining chicken and add to the clay pot.
Heat the remaining oil in the pan, add the leek and ginger and stir fry for 1 minute. Add the mushrooms, remaining marinade, stock and sesame oil and cook for 2 minutes. Transfer to the clay pot with the sweet potato and cook, covered, on the stove over a very low heat for about 20 minutes.
Dissolve the cornflour in a little water and add it to the clay pot. Cook, stirring, until the mixture boils and thickens. Serve immediately.
Experiment time! I love any kind of soup and so does my little ceoliac but find that the instant soups (for those occasions even I don't feel like cooking!) tend to have a powdery after taste. Hoping to create a base recipe for any flavour to be added to it without the after taste. Here goes!!
One of my favourite desserts to make at Christmas time! These gorgeous shot glasses are from Elsie Kaye Creates
Minted White Chocolate Mousse
30g butter
120g gluten free white eating chocolate
2 egg whites
2/3 cup thickened cream, whipped
Green food colouring
2tsp mint flavoured liqueur
Melt butter in a small saucepan or in microwave and stand for 2 minutes. Skim off and reserve the clarified butter from the top, leaving the milky solids, discard the solids.
Melt chocolate in a medium heat proof bowl then stir in the clarified butter.
Beat egg whites until sof peaks form. Gently fold egg whites, cream and colouring into the white chocolate mixture; then stir in the liqueur.
Divide mousse among serving glasses then refrigerate for about 3 hours or overnight.
Decorate mousse with sliced strawberries and fresh mint leaves if desired.
Serves: 12 x 40ml shot glasses
I couldn’t help myself.
C picked out his favourite shot glass set from my store, and we made white chocolate peppermint mousse from Taste Temptation.
Um... YUM!!!!!!
We are definitely having these mini desserts at Christmas time!! And I’m putting an order in to myself for a set of twelve shot glasses 😂
He had two requests:
1) It had to be Harry Potter themed
2) The food needed to be gluten free so his sister didn't miss out!
I'm not usually the person that vents to everyone when they are fed up or annoyed. I usually save that for my closest friends! However people need to be educated on how little it takes for someone who is ceoliac to become violently ill. Below are two images that I hope will make this clearer.
Photo 1: lego
Imagine each piece of lego represents the measurement written below. All it takes is 1/16tsp of food that contains gluten or is cross contaminated as easily as using the same chopping board for someone like my daughter to get sick.
Let's see that in real life.
Photo 2: This is what 1/16tsp of flour looks like on a bread plate.
So please don't tell her to pick the croutons off, just eat the topping off the pizza or the filling of the pie. Don't use the same utensils to make your food and then hers. Don't store her food and your's in the same container. Don't just assume a product is gluten free - most soy sauce isn't, not all cornflour is. If you aren't 100% certain ask her! She may only be 12 right now but she knows how to read a food label and keep herself safe.
Golden Syrup Dumplings
Dumplings
150g gluten free self raising flour
60g unsalted butter, finely cubed
1 egg
1-2tb milk, I usually only end up needing one
Thickened cream, to serve
Syrup
30g butter
220g castor sugar
4tb golden syrup
1 small lemon, juiced
1tsp crushed ginger
1/2tsp crushed lemongrass
Sift flour into a bowl, rub in butter till it resembles breadcrumbs. Beat egg with milk and pour into flour mixture. Combine to form a dough, then divide into small balls
Combine all ingredients with 1 cup water and bring to the boil over medium heat. Carefully add dough balls to syrup and boil for 20 minutes.
Serve with syrup and thickened cream.
Makes 6-8 dumplings
I've just been chatting to a lady in the U.S about various products that are considered gluten free there but not here in Australia and the varying standards. We've been very fortunate when our daughter has traveled overseas, she has not had any problems so far (she's been to Japan, Singapore, Hong Kong and Malaysia).
What, if any, issues have you encountered while travelling?
The awkward moment when you are asked for the recipe of your gluten free gnocchi because "it's the best I've ever tasted!" and you have to admit that you've never actually written one down because you 'wing it' every time. 😂I should probably get on to that soon 🤔
One of our Christmas Desserts!
Cheesecake Stuffed Strawberries
24+ large, fresh strawberries
1 packet cream cheese, room temperature or softened slightly
1/2 cup icing sugar
1 tsp vanilla extract
1/2 cup fresh blueberries
Cut the stems from the strawberries, so the strawberries can sit cut-side down. Cut a"X" from the tip down, being careful not to cut all the way through.
Beat the cream cheese, icing sugar, and vanilla in a bowl with a mixer until nice and fluffy.
Gently open up each strawberry and pipe the filling inside.
Top each filled strawberry with a blueberry. These are best served after the strawberries have been chilled for at least an hour. Store in an airtight container in the refrigerator up to 3 days depending on how firm/soft the strawberries are.
Mixed Berry Sauce
500g frozen mixed berried
1/4 cup sugar
1tb balsamic vinegar
2tb water
In a non-metallic bowl combine berries, sugar and vinegar. Set aside for 30 minutes. Place in a pan with water and stir over a low heat to dissolve the sugar. Bring to the boil and simmer for 5 minutes.
Serve warm.
Makes about 2 cups
We had this served with meringue
This is a yearly request, which is why I already have photo of it. With 44 hungry mouths to feed this year I will be making double, as with most other items on the menu. For me it is easier to make this the day before and then reheat the filling before serving.
San Choy Bau
1/4 gluten free oyster sauce
2tsp gluten free soy sauce
1/4 cup sherry
1tsp sugar
1 1/2tb vegetable oil
1/4tsp sesame oil
3 cloves garlic, crushed
3tsp grated fresh ginger
6 spring onions, sliced on the diagonal
500g pork mince
100g bamboo shoots, finely chopped
110g water chestnuts, drained and finely chopped
1tb pine nuts, toasted
12 small or 4 large whole lettuce leaves (e.g iceberg), trimmed
Gluten free oyster sauce, to serve (optional)
To make the stir fry sauce, combine the oyster and soy sauces, sherry and sugar in a small bowl or jug and stir until sugar dissolves.
Heat a wok over high heat, add the vegetable and sesame oils and swirl to coat. Add the garlic, ginger and half the spring onion and stir fry for 1 minutes. Add the mince and cook for 3-4 minutes, or until just cooked, breaking up any lumps.
Add the bamboo shoots, water chestnuts and remaining spring onion, the pour in the stir fry sauce. Cook for 2-3 minutes, or until the liquid thickens a little. Stir in the pine nuts.
Divide among the lettuce cups to make either 12 small portions or four very large ones. Drizzle with oyster sauce, if desired, then serve.
And so it began! Preparations are well under way for family Gluten Free Christmas. Hopefully I have enough time to make all this food and share some of our families favourites from the menu.
So my daughter Lizzy and I have create a bit of a tradition that we share with the rest of the family. A gluten free gingerbread house. Each year she comes up with a more elaborate concept for me to make. This year we have a two storey house with bay window apparently! Lucky for her she’s cute 😳 The pics below are where we are up to.
Now to stick it together!
Quick question: Is learning how to convert your old favourite foods to gluten free a service you would consider using?
Our Christmas menu is finalised! 44 people to feed was a bit of a challenge. Now to start buying the ingredients I will need that I don’t always have in the house. Over the next few weeks I’ll be sharing some of our favourite recipes from the menu.
As usual I've started planning our Christmas menu already and had come up with some ideas that would easily feed our normal 25 or so guests. One phone call has had me rethinking a number of dishes. "There will be about 44 people including all the kids this year!" I have a few ideas but what's your go to dish when feeding the masses?!
It's that time of year already! My little ceoliac has decided however, that a normal gingerbread house like this one from a couple of years ago is not ok this year. She wants a two storey Victorian style house with a bay window and lights inside. Her brother, "I don't care as long as it tastes as good". 😂
When your little asks her friend what she wants for her birthday and she say the chickpeas your Mum makes you for school via ripl.com
Dinner tonight. Lots of help in the kitchen tonight from both little helpers. Chinese beef stir fry with rolled omelette, choy, bean sprout and steamed rice.
So popular it has been requested for Christmas again this year!
San Choy Bau
1/4 gluten free oyster sauce
2tsp gluten free soy sauce
1/4 cup sherry
1tsp sugar
1 1/2tb vegetable oil
1/4tsp sesame oil
3 cloves garlic, crushed
3tsp grated fresh ginger
6 spring onions, sliced on the diagonal
500g pork mince
100g bamboo shoots, finely chopped
110g water chestnuts, drained and finely chopped
1tb pine nuts, toasted
12 small or 4 large whole lettuce leaves (e.g iceberg), trimmed
Gluten free oyster sauce, to serve (optional)
To make the stir fry sauce, combine the oyster and soy sauces, sherry and sugar in a small bowl or jug and stir until sugar dissolves.
Heat a wok over high heat, add the vegetable and sesame oils and swirl to coat. Add the garlic, ginger and half the spring onion and stir fry for 1 minutes. Add the mince and cook for 3-4 minutes, or until just cooked, breaking up any lumps.
Add the bamboo shoots, water chestnuts and remaining spring onion, the pour in the stir fry sauce. Cook for 2-3 minutes, or until the liquid thickens a little. Stir in the pine nuts.
Divide among the lettuce cups to make either 12 small portions or four very large ones. Drizzle with oyster sauce, if desired, then serve.
Gluten free waffle bowl with strawberries, blueberries, vanilla ice cream, whipped cream and chocolate sauce.
When the boy wants miso soup and my little coeliac wants corn soup Mum compromises and makes both 😂
Berry Vanilla Smoothie Bowl
1 cup frozen raspberries
2/3 cup frozen strawberries
1 frozen banana
2/3 cup milk
Vanilla extract
Blend until smooth.
The toppings we used were fresh strawberry, blueberries, shaved coconut, sliced almonds and drizzle of honey.
Perth, WA
6153
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