Home Made Pizza Base

Made using Juvela's recipe, but would probably work well with another GF flour.

 I made two very thin crust pizzas from this recipe and topped them with tomatoes, a small amount of grated Red Leicester cheese, sliced onion and ham.

Ingredients

250g (10oz) Juvela Gluten-free White Mix
1tsp dried yeast (supplied with mix)
1tsp salt
1tbsp vegetable or sunflower oil
125-150ml (5-6 fl oz) warm water (40*C)

                   

Method

In a large bowl, combine the Mix, yeast and salt. Stir in the oil and sufficient water to form a soft but not sticky dough. Knead the dough until smooth on a surface lightly dusted with Mix. Roll the dough into a 9” round approx ¼” in thickness. Top as required and bake in a pre-heated oven for 12-15 minutes until golden.

Oven temperature: 200ºC/400ºF/Gas Mark 6

Gluten Free homemade Chinese

Something I made last night.

Chicken with onion, yellow pepper, water chestnuts and bamboo shoots with egg fried rice.

Gluten Free Fish 'n' Chips, Grantham, Lincolnshire

Available only on the first Monday of each month.

http://www.welliesltd.com/glutenfree.htm

Woodhall Spa restaurant - Gluten Free pasta

I didn't eat here, but whilst checking out the menu in the window of this new restaurant I noticed "Gluten free pasta is available".

http://www.zucci.org/

Fairground style Gluten Free Doughnuts

This is great for that sweet kick!
I've adapted a Juvela recipe to make the thing I crave the most.....Doughnuts..... like the ones you smell in fairs and by the beach!

Makes around 9
Start to eating: 15-20 minutes

Ingredients;
165g Juvela white mix (or another GF flour)
50g margarine
30g caster sugar
1 medium egg
1/2 teaspoon vanilla extract
A little milk

A tasteless oil for frying (sunflower/vegetable oil)
Extra caster sugar for dusting

• Put the flour in a large bowl
• Add the margarine, rubbing it in with your fingertips until it resembles breadcrumbs
• Stir in the caster sugar
• Stir in the beaten egg and vanilla extract
• You need to add a little milk, bit by bit, until the mixture comes together - you do not want it to go too sticky (I use between 1tbsp - 3 tbsp - it varies each time and is influenced by the size of the egg)
• Knead the mix on a floured surface for about 2 minutes
• Roll into about 1cm thickness and cut into rounds with a plain cutter (about 2-3 inch). Then cut the insides of the circles out with a smaller cutter (about 1-1.5 inch)
• Re-roll and cut any remaining dough
• Fry in a medium heated oil (about 3 at a time depending on how big your pan is) for 2-3 minutes. Turn once during cooking
• Remove from the oil with a skewer (I hook the skewer through the insides of the doughnuts)
• Put straight into another bowl with caster sugar in and coat both sides
• Transfer onto kitchen roll to drain
• Enjoy freshly cooked and still warm.

I crave doughnuts the most, so after I've made a batch, I usually freeze batches of 2 in food bags. When the craving hits, I simply take a bag out of the freezer and put the bag in the microwave for 20-30 seconds on full heat to bring them back to the freshly cooked taste.

Home Made Gluten Free Beef Burger

I made this burger with beef steak mince, mixed with blended onions, herbs, salt and pepper.  The onion paste binds together the mince.

It was cooked on the first BBQ of 2012, on Sunday 25th March and served in a Juvela GF fibre roll, with fried red onion and red Leicester cheese. Served with salad and corn on the cob.

Gluten Free Fresh Cream Chocolate Eclairs

Fresh Cream Chocolate Eclairs

Makes 4-6

Choux Pastry Ingredients:

50g butter

125ml Water

65g GF flour

2 medium eggs

Filling & Topping

GF melted chocolate

Fresh whipped cream

• Preheat the oven to 220c
• Place the butter and the water in a saucepan. Heat until the butter melts, then bring to the boil.
• Remove from the heat and add the GF flour
• Return to the heat and stir until the mixture forms a ball
• Remove from the heat again and allow the mixture to cool slightly
• Add the beaten eggs, stirring well after each addition
• The mixture needs to be a stiff dropping consistency. You might not need to add all of the egg
• Spoon or pipe out onto a baking sheet lined with greaseproof paper
• Bake in a preheated over for 20 minutes
• Remove from the oven and with a sharp knife, make a slit down one edge of each eclair
• Return to the oven for another 5 minutes (this will just help to dry out the mixture inside)
• Remove and allow to cool
• Fill each eclair with fresh whipped cream and spread on some GF melted chocolate
• Keep refrigerated until eating!

Gluten Free Rock Cakes / Rock Buns

ROCK CAKES

A recipe adapted from my mum's old recipe book!

Similar to scones and are really easy to bake!

Serve warm with butter & maybe a little jam!

Ingredients:

8oz self-raising GF flour
(I also add a teaspoon of GF Baking Powder and GF Xantham Gum)

4oz margarine

3 oz sugar (plus a little extra)

4oz sultanas / mixed fruit / peel

1 egg

A little Milk 

• Preheat the oven to 200c
• Grease & dust a baking sheet
• Sieve the GF flour into a bowl 
• Lightly rub in the margarine until the mixture looks like breadcrumbs
• Stir in the sugar & fruit
• Beat the egg. Add the beaten egg to the dry mix.
• You want to form a stiff and slightly sticky mix. If needed, add a little milk until the mixture comes together
• Place into rough heaps on a baking sheet
• Sprinkle with a little extra sugar
• Bake for between 15 - 20 minutes until golden brown
• Remove and cool on a wire rack.

Enjoy cold, or warm them a little and spread on some butter & jam!

Served sliced in half with jam and whipped cream:

Moules & Frites with Gluten Free bread!

Gluten Free Lemon Cup Cakes

A flavour variation of my previously posted Chocolate cupcakes!

CUPCAKES - makes 12.

Prep time, less than 10 minutes. Cooking time 18-20 minutes.

Please check your Coeliac UK Food Directory for suitable ingredients.

LEMON:

150g (5oz) unsalted butter or margarine, softened (I use Stork margarine)

150g (5oz) caster sugar

175g (6oz) GF Flour (I use Juvela White Mix)

3 eggs

1 teaspoon of fresh lemon juice & the grated rind

• Line a 12 section bun tray with paper cake cases.
• Put all the ingredients in a mixing bowl and beat with a hand-held electric whisk for 1-2 minutes until the mixture is light and creamy.
• Divide evenly between the cake cases
• Bake in a preheated over at 180c (350f) (gas mark 4) for about 18-20 minutes, until firm to the touch (I always check mine by putting a skewer into the middle of some of the cakes, if it comes out clean - they are cooked)
• Transfer to a wire rack to cool.
• When cold, decorate with GF butter icing and GF decorations. (The photo below shows Dr Oetker decorations which were GF at the time of making these cakes).

DS Pastry, Gluten Free Mincemeat Tarts

Gluten Free Mincemeat Tarts

Really simple to make using:
DS Gluten Free (frozen) shortcrust pastry
Robinson's classic mincemeat (gluten free at the time I bought it, but please check now).

• Roll out the thawed out pastry and cut into rounds.
• Fill each section of a bun tin with a pastry round
• Put a dessert spoon of the mincemeat into each
• Top with either a smaller round or like I did, a shape of pastry
• Bake around 180-200c until nicely golden
• Sprinkle with icing sugar.

https://twitter.com/mrshdoes

Gluten Free Mango Chutney

A selection of my GF Mango Chutney and Asian Chilli Jam.

MANGO CHUTNEY

Ingredients

1.5kg mangoes, peeled and diced

2 large red chillies, de-seeded and shredded

60g fresh ginger root, peeled and finely grated

Juice and finely grated zest of 1 lemon

500ml white wine (or cider) vinegar

750g Demerara sugar

1tsp powdered cumin

1tbsp salt

2 garlic cloves, crushed

1tsp powdered allspice

1tsp turmeric

Method

1. Add all the ingredients to a big pot.
2. Bring to a boil then reduce to a simmer.
3. Cook for 1 hour, stirring often, until the mixture is thick. The chutney is thick enough when you can draw a spoon through the mixture and no liquid oozes into the spoon’s path. 
4. Ladle the mixture into sterilised jars that have been warmed in an oven set to 100c for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
5. You will need to leave this particular chutney for at least 1 month to mature so that the flavour develops fully.

Heidi’s Notes

• Makes about 4x440ml kilner jars. 

£1.29 440ml jars:
http://www.selections.com/GF7564/440ml-jam-and-pickle-preserving-jar-with-glass-lid/

• If you bottle it when it’s not as thick as recommended, it does thicken a little bit more over time.
• If you can leave it over 2 months it’s tastier – even better after 3 months!
• If you want, add extra garlic, whole cloves, cumin seeds or peppercorns for more of a kick!

Mela cookery class - Gluten Free

Working progress during Saturday's Indian Cookery Class!

(3 dishes and it was all Gluten Free)

http://www.melarestaurant.co.uk/cookery-classes.asp

The results, all plated up and ready to eat - it was really tasty!

Gluten Free Chocolate Cupcakes

After 12 years of being diagnosed Coeliac, I think this is my favourite recipe so far. They taste really good and it is a "chuck it all in and mix together" recipe!

CUPCAKES - makes 12.

Prep time, less than 10 minutes. Cooking time 18-20 minutes.

Please check your Coeliac UK Food Directory for suitable ingredients.

VANILLA:

150g (5oz) unsalted butter or margarine, softened (I use Stork margarine)

150g (5oz) caster sugar

175g (6oz) GF Flour
3 eggs

1 teaspoon of vanilla extract

CHOCOLATE (as shown in picture):

Substitute 15g (1/2 oz) of GF cocoa powder for 15g (1/2 oz) of the GF Flour

• Line a 12 section bun tray with paper cake cases.
• Put all the ingredients in a mixing bowl and beat with a hand-held electric whisk for 1-2 minutes until the mixture is light and creamy.
• Divide evenly between the cake cases (I have to get this just right otherwise the mixture is just enough to spill over the edges of those cake cases I put a little too much in!)
• Bake in a preheated over at 180c (350f) (gas mark 4) for about 18-20 minutes, until firm to the touch (I always check mine by putting a skewer into the middle of some of the cakes, if it comes out clean - they are cooked)
• Transfer to a wire rack to cool.
• When cold, decorate with GF butter icing and GF decorations.

   Made with Juvela GF White Mix

Made with Glutafin Select Multi Purpose White Mix

Gluten Free Wedding Cake, Lincolnshire, UK

My totally GF wedding cake!

Made and designed to my spec by the wonderful Katie Watts of Couture Cakes.

This cake was truly amazing! I'm not sure any of my guests knew it was GF until they saw me tucking in! Vanilla sponge with her homemade raspberry jam.

http://www.couture-cakes.co.uk/

Juvela Gluten Free Profiteroles

These were so quick and easy to make. Thanks Juvela!

http://www.juvela.co.uk/gluten-free-recipes/cakes-puds-treats/chocolate-profiteroles

Lemon Sponge Cake, Gluten Free

175g Margarine
175g Caster Sugar
175g Juvela GF White Mix
3 eggs
Lemon juice

Then added:
GF Lemon Curd in the middle with icing (Icing sugar, margarine, lemon juice)

Gluten Free restaurant, Eastbourne, UK

 Imagine my delight when visiting Eastbourne over New Year, we discovered an Italian restaurant,  Pomodoro e Mozzarella, who did GF pizza and pasta!

I couldn't decide which to have, so Mr H chose GF too & we shared both!

http://www.pomodoro-e-mozzarella.com/

Juvela Gluten Free homemade pizza base recipe

So, I tried this recipe the other night....didn't quite master making a proper circle, but it tasted yummy! Did a REALLY thin crust! Thanks Juvela!

http://www.juvela.co.uk/gluten-free-recipes/make-it-tonight/homemade-pizza-base