Gluten free – cauliflower and spinach cheese bake

We indulged ourselves a bit earlier in the week with a real cheesy cauliflower and spinach bake (used mom’s recipe for white sauce – one of the first things I learned to cook).  We used the Apache chillies from the garden in the dish and it helped spice it up a bit.  Feel free to reduce the amount of cheese you use.

100_7651   100_7654

100_7655    100_7657

What do I need to make it?

  • 1 head of cauliflower cut into bite size florets (par boil with some salt)
  • 1 small bag of spinach (~150gms) par boiled with a bit of salt
  • 1 bunch of spring onions chopped
  • 3-4 cloves of garlic finely chopped
  • 6-8 green chillies chopped finely (de-seed if you want the sauce milder)
  • 3 tbsp gluten free flour mix (we use Dove’s Farm flour)
  • 100 gm medium grated cheddar cheese
  • 100 gm red Leceister grated cheese
  • 250 ml milk
  • 75 gm unsalted butter
  • Salt to taste

How much will I make?

Serves 4

How do I make it?

Heat a heavy bottom pan and melt butter before adding garlic, spring onion and green chillies.  Saute for 5-8 minutes before adding the gluten free flour.   Give it a good stir, add the milk and reduce the heat.   Bring the mixture to a boil before adding half of each cheese.   Continue to mix till you get a nice thick cheesy sauce.   If it is too thick add a bit more milk.   Add the remaining ingredients and mix well before transferring into an oven proof dish.   Sprinkle the remaining cheese and place under the grill in pre-heated oven at around 220 degrees Centigrade.   Remove the dish once the cheese has melted and begins to form a golden crust.  Enjoy and then make an appointment to go to the gym afterwards to work it off 🙂

 

Advertisements

Gluten free chestnut flour pancakes

We are loving the discovery of chestnut flour (singoda) which we probably never would have used had we not started experimenting with gluten free flour options.  We are still trying to perfect the sweet potato/chestnut flour “churros” but tried using the flour today to make some delicious pancakes – they are not as fluffy as traditional pancakes but taste divine.   So for all those who want a gluten free breakfast option this recipe is for you.  Enjoy!

100_7645  100_7644

100_7642  100_7646

What do I need to make it?

  • 1 cup chestnut flour
  • 1/2 tsp baking powder
  • 1 1/2 tsp fruit sugar (sweeter than normal sugar)
  • 1 cup milk
  • 1 egg
  • 1 tsp vanilla essence (we used 1/4 tsp vanilla paste)
  • Butter to grease the pan
  • Pinch of salt

How much will I make?

6-8 medium sized pancakes

How do I make it?

Beat the egg and milk in a bowl and then add the chestnut flour and baking powder.  Use a whisk to beat further to ensure no lumps.   Add the remaining ingredients, whisk further and batter should coat your ladle.   Heat frying pan on medium heat and add a knob of butte,r some batter and cook on both sides,   Serve hot with topping of your choice – we had three different toppings today – icing sugar, Greek honey and Agave nectar (amazing alternative to sugar – natural and tasty).

Gluten free rotis with dudhi subji

Having searched the web for alternatives to wheat rotis we stumbled upon a recipe for gluten free rotis made from sorghum (jowar) flour and amaranth (rajgaro/rajgira) flour.   We were both surprised with the pleasant outcome and questioned why we hadn’t done this before.  We have also included a recipe for a dudhi (calabash or bottle gourd) subji  to go with the rotis.  We are excited with this discovery as we can include it in future dinner parties and not rely on rice only.

Bottle-Gourd-Doodhi-

100_7633  100_7634

 

Gluten free rotis

What do I need to make it?

  • 1/2 cup sorghum flour
  • 1/2 cup amaranth flour
  • 1/2 tsp Xanthum gum
  • Salt to taste

How much will I make?

6 rotis – depending on size

How do I make it?

Mix all the ingredients in a bowl with some cold water to form a dough.   Roll out into discs and cook on skillet.   Add a bit of ghee to both sides to ensure a softer roti.

 

Dudhi subji

What do I need to make it?

  • 1 long dudhi peeled and cubed
  • 1/2 cup frozen peas
  • 1 medium onion
  • 4-5 cloves of garlic
  • 1 inch piece of ginger
  • 4 small tomatoes (pureed)
  • 2 tbsp yoghurt
  • 1 tsp coriander powder
  • 3/4 tsp red chili powder
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala
  • Whole garam masala (5 cloves, 5 green cardamoms, 1″ piece of cinnamon stick, 2 bay leaves)
  • 3-4 tbsp ghee
  • Handful fresh coriander chopped
  • Salt to taste

How much will I make?

Serves 4

How do I make it?

Par boil the dudhi and keep aside.   Grind the onion, garlic and ginger into a paste.  Heat ghee in a pan and add whole garam masala and saute for a few minutes before adding the ground paste.   Cook on medium heat for 10 minutes till the paste is cooked through and begins to brown.   Dissolve the coriander, chilli, cumin and turmeric in 60 ml of water and add to the pan.   Stir the paste for another couple of minutes before adding the pureed tomatoes.   Continue to cook for 10 minutes till the fat leaves the masala.   Add the yoghurt and stir in the par boiled dudhi and peas and simmer for 15 minutes.   Sprinkle the garam masala powder, adjust the seasoning and garnish with fresh coriander.

Gluten free churos (work in progress)

Building on the success of the chocolate cake we got our creative juices going to make a dessert with some chestnut flour we had picked up recently.   We are calling it gluten free churos as this is closest thing it resembles but still needs a bit of work to get the texture just right.   We are pretty happy with our first attempt and thought we would share this with you in the hope that you can input your ideas on improving and perfecting it.

100_7619

What do I need to make it?

  • 1 cup of chestnut flour
  • 1 large sweet potato peeled and boiled with a few cloves and a black cardamom pod and then mashed
  • 2 tsp fruit sugar
  • 1 tsp cinnamon powder
  • Oil to fry

How much will I make?

Serves 4

How do I make it?

Mix all the ingredients in bowl and knead together to form a soft dough.   Heat oil in a frying pan and fry long strips till done.   The end result is a crispy exterior with a semi chewy interior.  We used a traditional South Indian muruku press to place the dough into the oil – works a treat.

Gluten free chocolate sponge

The ultimate compliment any parent can receive from their child on their cooking – “it is incredible”.   Our young six year old was being unusually excited about dessert as he wanted us to bake him a cake with custard just like his school cafeteria.  Normally Anna does the baking but I wanted to give gluten free baking a go and worked off a standard sponge recipe my mother normally uses (equal measures of flour, sugar, butter and eggs) and added my own extras.  Barring the initial mishap of baking the cake under the grill for the first 15 minutes (burnt the top – scrapped it off in the end!) the end result was an exceptionally moist chocolate cake which the entire family enjoyed.

Chocolate cake

What do I need to make it?

  • 200 gms gluten free flour (we use Dove’s Farm all purpose flour)
  • 250 gms softened butter
  • 250 gms golden caster sugar
  • 50 gms cocoa
  • 1 bar dark chocolate (melted)
  • 1 tsp cinnamon
  • 1 tsp baking powder (gluten free)
  • 2 tsp vanilla essence
  • 4 eggs
  • 1 tbsp icing sugar to sprinkle on top (optional) 

How much will I make?

12″ round cake

How do I make it?

Cream sugar and butter in cake mixer before adding the remaining ingredients (except the cocoa and melted chocolate).  Keep mixing till you get a glossy sheen before adding the cocoa and melted chocolate.   Place batter in a greased cake tin and bake in a pre heated oven at 180 degree Centigrade for 45-50 minutes or till the cake is cooked.  Remove and cool on a wire rack before sprinkling the icing sugar on top.  Serve on it’s own or with a good dollop of creme fraiche/vanilla ice cream.

Gluten free bread

Since going on the Paleo diet Shiv and I have not touched bread in the last four months.  As I have been experimenting with gluten free baking of cakes and cookies I decided to give bread baking a shot.   The base recipe is borrowed from “The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes” by Grace Cheetham with some tweaks.   We made some fresh mint and coriander chutney with a twist to go with it.

100_7209  100_7210

Gluten Free Bread

What do I need to make it?

  • 450 gms gluten-free bread flour (we used Dove’s Farm)
  • 2 eggs
  • 350 ml almond milk
  • 1 tsp malt vinegar
  • 6 tbsp sunflower oil
  • 2 tsp quick acting yeast
  • 3 tbsp mixed seeds (pumpkin, sesame and sunflower)
  • 1 tbsp unrefined sugar
  • 1 tsp salt

How much will I make?

1 kg loaf (medium loaf about 12 slices)

How do I make it?

Mix together the flour, yeast, salt and sugar.  Warm the almond milk and then beat eggs into it with the malt vinegar.  Make a well in the centre of the flour mixture and then add the milk mixture and mix into a sticky dough.  Add 2 tbsp of seeds and oil and continue to mix till all the ingredients are bound together.  Pour into a greased loaf tin and sprinkle remaining seeds on top and cover with moist cloth and  set aside for an hour to allow the dough to rise.  Place loaf in a pre-heated oven at 220 degree Centigrade for 40-45 minutes.  Crust should turn dark brown and centre cooked through (check with skewer to ensure it comes out dry).  Remove and cool loaf on wire rack before slicing.

Mint & Coriander Chutney

What do I need to make it?

  • Small bunch fresh coriander
  • Handful fresh mint leaves
  • 3 stalks of basil leaves
  • 2 sprigs of green onion
  • 1 small carrot
  • 3 green chilies
  • 1 bird’s eye red chili
  • 1/2 lime
  • 1 tsp unrefined sugar
  • Salt to taste

How do I make it?

Place all ingredients in a blender and grind to a fine paste.  Add lime juice and adjust seasoning before serving.  This chutney can be used a marinade for barbecued fish/chicken or as an alternative salad dressing without oil.

Gluten/Lactose Free Almond milk pancakes

I  have always struggled with breakfast as I do not have a sweet tooth and do not usually like something sweet for breakfast.   Our breakfast options have become rather limited after we started our gluten free journey.  I can no longer bolt down a slice of toast before rushing off to drop the kids off in school.  I have found a breakfast idea which I enjoy and can be made really quickly and the great thing about this is I can have a sweet or savoury option.

 What do I need to make it?

  • 1 ½ cup gluten free all-purpose flour (we use Dove’s Farm)
  • 1 tsp unrefined cane sugar
  • 1 tsp baking soda
  • 250 ml Almond milk
  • 1 egg beaten
  • Dash of vanilla essence (optional)
  • Butter or oil to grease the pancake while cooking (just a little)

How many will I make?

Around 8-10 small pancakes

How do I make it?

Whisk all the ingredients together to make a smooth batter.  Heat non-stick  frying pan and then pour a ladle of batter and spread evenly by moving the pan in a circular motion.   Add butter/oil around the pancake.  Serve the pancakes hot with a traditional maple syrup or fresh seasonal fruit.  Alternatively, chop up some overripe bananas and heat them through with a knob of butter and 2-3 tsp of honey (if allergic to honey buy a bottle of Agave nectar which is a fantastic alternative)  to get a warm banana compote.

For a savoury option, chop up some spring onion, a red Thai chilli, coriander leaves and a couple of tablespoons of sweet corn.  Drop all the ingredients in the batter before making the pancakes.