GF Recipes

[wandjina]

Well, I'm finally getting my arse into gear and giving gluten the boot!

However, I am not too thrilled with the results of my first foray into gluten free baking.

I realise that when using flour substitutes (this one maize,tapioca and soy) one needs more liquid and longer baking times...but rather than continuing to experiment and waste ingredients (or bake unsatisfactory stuff and feel i have to eat it)...can anyone provide some tried and true recipes please?

I'm especially after cake and muffin recipes, and would like to incorporate nuts/veggies etc...like carrot cake, or pecan and maple muffins etc.

There's loads of recipes on the net...but it would be nice to have some that are vouchsafed by the good people here

Also keen on recipes/tips on substituting maple syrup, conc. fruit juice and/or honey rather than refined sugars, and vegetable oils instead of margarines/butter.

Any cook-book recommendations most welcome.

Many thanks in advance

Edited November 27, 2006 by wandjina

[elzar]

I had an awesome cake which was apparently real simple. GF orange cake.

The main idea was almond meal, 3 whole oranges and egg. sugar i suppose. ill chase it up for you because it was tasty moist and gluten free. Ill be back with details. :drool:

[jasemateau]

200gms of oranges

200gms sugar/brown what ever

200gms almond meal

1/2 teaspoon baking soda, or baking powder/ soda s best tho

put you oranges in a pot fill the pot with water and boil the oranges until they are soft, normally about 40 minutes

take the water out, and then blend them until they are puree, best to choose valencia oranges, they dont have seeds

dont cut the oranges, leave them whole.

once your puree is cool, add all the rest of the ingredients and mix by hand until clear.

line your tin with silicon paper, and bake at 170, degrees for about 30 minutes.

its a bit soft not hard at all, compared to other gluten free cakes and cookies.

easy way to tell when its cooked is to have a the pinnacles of the mixture are just coloured and it doesnt sink when you touch it lightly, sort of bounces back.

best to beat your eggs and sugar first to get a little bit of air in it, but not nessecary

sorry the only one i could remember of the top of my head.

for other cakes gluten free and dairy free, you will find they stilll have magarine in them. but i did discover a recipe some years ago, it was just eggs, cocoa (dark) vegetable oil and brown sugar and it was just divine and it had a great texture for a cake.

but for the life of me i dont remember where the recipe is now.

its a start for you mate.

[jasemateau]

oh and as for gluten free breads.

i really cant stand them, egg whites with rice,corn starch, and other odds and ends, ewwww and they always never have enough salt.

[gomaos]

sorry my mistake to look in here...

I got confused by "GF recipes"

GF= girlfriend

GF recipe= how to find a girlfriend?

I had to take a look.

Sorry wrong number...

[Torsten]

when I became a vegatarian I spent years trying ti find/make foods that imitated meat. Eventually I gave up and realsied there are many more dishes that are traditionally vegetarian which require no meat, were never designed for meat, and don't have any meat substitute.

When I started GF I initially fell into the same trap. I bought all the different GF breads, cakes, cookies, mueslies, etc only to find that they were all a very poor substitute. So now I don't bother replacing these things. I've replaced my mueslies with naturally GF cereals such as puffed millet or polenta, if I really need a bread I'll make maize tortillas or eat rice crackers, for breadcrumbs my restaurant uses rice crumbs or sesame seeds, etc.

If you want to make a GF sandwich you are invariable going to be disappointed, but the same ingredients can be tossed into a bowl as a salad or similar.

There is one really yummy GF bread available commercially. I can't eat it because it contains dairy, but I can find out about it next time I am shopping. It toasts well and generally looks, tastes and smells like real bread.

[jasemateau]

I was just in the shower thinking, you could make paneforte without flour

150gms honey

150gms sugar/ brown is ok

120gms almonds roasted

110gms hazel nuts roasted

200gms dried figs cut in halves

50gms cocoa powder

100gms of BITTER dark chocolate

4 teaspoons of ginger powder

for those who are wondering what the hell is pane forte, its dark nougat, from italy normaly served for christmas.

i love this one, it does have a few steps but well worth it. just wrap in plastic film and keep in the cupboard.

pre heat oven to 160 degress.

put your honey sugar and a little water to soak the sugar, on the stove, flat stick.

tthe second group put in a mixing bowl and get back to the honey/sugar cooking

the sugar/honey needs to reach 120 degress, if you dont have a thermometer, take a glass put some water and ice in it, once the syrup appears to not have any more steam you know your getting close to temp. take a teaspoon, and dip it in the syrup, and put just a tiny bit in the ice water, if the syrup set to a firm ball, your at 120 degress.

now pour this syrup over the nuts,figs group. you will need a strong arm and a stronger wooden spoon.

mix it until it looks just clear, just a minute or 2. it will become a thick paste

silicon paper in tray, with oil on the paper trust me you will need the oil, if you dont have a silicon mat.

press the mix out until its level and smooth.

bake in the oven at 160 degrees for 40 minutes.

cool and cut, be very carful cutting it, tke special care, its very hard to cut safely.

dust liberaly with icing sugar and serve.

it truely is a favourite of mine, i was making it today getting ready for chrismas at my hotel.

enjoy.

Edited November 28, 2006 by jasemateau

[wandjina]

yum!!! thankyou so much guys

that paneforte sounds delish...and the orange cake recipe :drool: I love almond meal.

I agree with above sentiments re gluten free breads...they're too 'cakey' IMO. I love bread, just good qual bread with spread like tapenade or avocado...yum. But I've decided bread's got to go.

In fact, I'm finding that any carbs that are too white/refined, even white rice, stimulates my appetite so much i end up eating more than I intended...

I think you've made some exellent points re attitudes towards food and changing diet Torsten...I dont find alot of gf biscuits very satisfying (not a big biccy eater thankfully)...but I had these raspberry and coconut muffins awhile ago...omigod, they were exquistite! and Im stuck on the idea of pecan and maple something-er-other...but yes, I feel some kind of ideological conversion is in order if Im to succeed in changing my eating habits and healing my digestive system.

btw...theres these organic date and almond roll thingies i just discovered at the new health food shop up the road....they are absolutely gorgeous,and well worth trying.... and the ingredients...date and almond, thats it! mmm ,mmm

[mescalito]

Have you tried the Orgran bread mix?

Here's my first attempt,though I've since realised that the oil I added contained soy(which I'm sensitive to as well) but after years without the satisfying feeling of chowing down on some toast....it was kind'a worth it

Check out their website.

http://www.orgran.com/product.php?content=...;category_id=24

Your local supermarket should carry their lines and they cater for the usual suspects i.e.gluten,wheat,dairy,soy,egg,GMO,yeast,vegan and cane suger....often within the one product....just have to adapt the mix according to your needs.

They even have an egg substitute and gluten substitute!