Sunday, November 14, 2010

GF WF DF Crusty Boule


160g GF Brown Rice Flour
135g GF Sorghum Flour
130g GF Cornflour/starch
120g GF Tapioca Flour/starch
2 Tbls yeast
1 Tbls salt
2 Tbls Xanthan Gum
2 2/3 cups lukewarm water
4 large eggs, whisked together
1/3 cup vegetable oil
2 Tbls honey or sugar


Mixing and storing the dough:

Whisk together the flours, yeast, salt and xanthan gum in a 5-quart lidded Round Food Storage Container.
Combine the oil, honey and water, set aside.

Dump the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water.

Unlike our wheat doughs we do not add all of the liquid at once and stir.

If you do that it will result in a lumpy dough.

continue to stir while you pour in another 1/3 of the liquid.



The dough will start to come together in a thick dough. Add the final 1/3 of liquid and

stir until the dough is nice and smooth.
Cover with the lid, but do not snap it shut.
Allow it to rest on the counter for about 2 hours.
Place the dough in the refrigerator and store for up to 7 days.
On baking day take the bucket from the refrigerator.
The dough will be quite fluffy still and you want to try not to handle the dough too much.
Just like our other doughs the trick is to keep as much of the air bubbles in tact as possible.

Use wet hands to remove 1-pound (grapefruit-size) piece of dough from the bucket.

The dough will be quite scraggly when you take it out, just place it on a piece of parchment paper.

Use wet hands to smooth out the surface of the dough.

This may take dipping your hands in the water a few times…

to get a nice shape.

Cover loosely with plastic wrap and allow to rest on the counter for about 90 minutes.
If your kitchen is very warm you may only need about 75 minutes.

30 minutes before baking time preheat the oven with a 5 1/2 quart Dutch Oven in it to 500 degrees.
Be sure it is fitted with a metal Replacement Knob, the original plastic knobs can only be heated to about 400 degrees.

The dough will not have grown much while resting, but it will seem a little bit puffier.
Use a serrated knife to cut slashes in the dough.

Remove the pot from the oven and take off the lid.

Lift the bread on the parchment and VERY CAREFULLY lower the parchment and bread into the pot, replace the lid onto the pot.
Return to the oven and bake for 20 minutes.
After the 20 minutes remove the lid, turn the heat down to 450 and bake for an additional 15 minutes.

Once the bread is done baking remove it from the pot using a spatula.

Allow the bread to cool completely before eating or the center may seem gummy.

The loaf is also wonderful toasted and served with butter and marmalade. Enjoy!

Sunday, July 18, 2010

GF WF Chicken and spinach curry


125g basmati rice
1 Tbls vegetable oil
4 skinless chicken breasts
600g tub fresh GF chicken mulligatawny soup (Tesco Finest*)
100g fresh baby spinach
1 tsp of GF Curry Paste (optional if you like a good stong curry flavour)

Cook the rice according to packet instructions, then drain.

Meanwhile, heat the oil in a deep frying pan over a high heat.
Add the chicken and cook for 2-3 minutes each side to brown all over.
Pour in the soup and bring back to the boil.

Reduce the heat slightly and partially cover the pan with a lid.
Simmer for 15 minutes – turning the chicken halfway – or until the chicken is cooked through.

Stir the spinach into the sauce, until just wilted.
Season, then spoon some rice into bowls, put the chicken on top, then spoon over the sauce.

Serve with GF naan bread, if you like.

Saturday, July 3, 2010

GF WF Lemon polenta cake with mascarpone and lemon curd

A rich, lemony cake recipe with a polenta base that's a perfect entertaining dessert.
Serve at a special occasion or a summer dinner party.


330g butter, softened, plus extra for greasing
130g fine GF polenta, plus extra for dusting
300g caster/superfine sugar
4 large  eggs
300g ground almonds/meal
1½ tsp GF baking powder
4 tsp GF plain flour
Grated zest of 4 large lemons and juice of 2

For the syrup

100g caster/superfine sugar
Juice of 1 large lemon
2 Tbls limoncello liqueur (from major supermarkets)

For the icing

250g mascarpone
150ml double cream
2 Tbls icing/confectioners sugar
4-5 Tbls lemon curd
Handful toasted flaked almonds, to decorate


Preheat the oven to 160°C/fan140°C/gas 3.
Butter a 23cm springform cake tin, line the base with baking paper, butter again and dust all over with a little polenta.
In a bowl, beat the softened butter and caster sugar together until light and fluffy, then gradually whisk in the eggs, one at a time.
Fold in the GF polenta, almonds, baking powder and GF plain flour.
Add the lemon zest and juice, and mix well.
Spoon into the cake tin and smooth over using a palette knife.

Bake for 1¼ hours until a skewer inserted into the centre comes out clean
(cover the cake loosely with foil if it starts to colour too much).

Meanwhile, make the syrup by heating the sugar, lemon juice and limoncello in a small pan.

When the cake is ready, remove from the oven and pierce the top all over with a skewer.
Spoon the warm syrup over the warm cake and leave to cool in the tin for 15 minutes.
Carefully remove the cake from the tin and cool on a wire rack.

Make the icing.
Beat together the mascarpone, cream and icing sugar in a bowl until smooth.
Place the cake on a serving plate and spread with the icing.
Drizzle with the lemon curd, swirling it into the icing with the end of a skewer.
Decorate with the toasted almonds.

Sunday, February 7, 2010

GF WF Thai Chicken and Basil Stir Fry

Ingredients (serves 2):

2 chicken breasts sliced into thin strips
1/2 packet of frozen green beans
1/2 red pepper, cut into slices
2 cloves garlic chopped finely
1 handful of fresh basil
1 tsp five spice powder 1 large onion sliced
2 Tbls GF oyster sauce
1 Tbls GF soy sauce
1 chilli (optional)
handful of roasted cashew nuts


Heat a little oil in a large wok
add the sliced chicken and stir fry until it turns white and is nearly cooked
(about 3 -5 minutes) then add the garlic, five spice, onion, and green beans.

Stir-fry together until the beans are soft and cooked through
add the red pepper and chilli
lastly add the GF oyster sauce and GF soy sauce.

Once it has all been mixed together chuck in the fresh basil and cashew nuts and you’re ready.

Serve on a bed of steamed rice.

Friday, January 29, 2010

GF WF Roasted vegetable macaroni


2 large courgettes, diced
1 large aubergine, diced
1 sweet potato, peeled and diced
1 large onion, roughly chopped
1 Tbls olive oil
400g small GF macaroni or other small GF pasta shapes
500g jar Dolmio original sauce for bolognese
1 ltr hot GF vegetable stock


Preheat the oven to gas mark 7 or 220°C.
Toss together the diced vegetables and olive oil and tip into a large baking dish.
Roast for 15 mins until softened and golden.

Lower the oven to gas mark 6 or 200°C.
Stir the GF pasta, sauce and GF stock into the dish.
Cover with foil and bake for 20 mins or so, until the GF pasta is tender.

Serve at the table directly from the baking dish.