Recipes

When I was diagnosed as suffering from Dermatitis Herpetiformis it was recommended that I went on a gluten free diet. In other words:- no Wheat, Barley or Oameal or products containing them. This took a lot of things out and most of the commercial stuff was also prepared for yeast and dairy free diets.. a bit of a catch all. Some of the gluten free breads available had all the consistency of a thinly sliced insulation brick (and most of the flavour). The advantage was that six weeks into the diet the symptoms went away and I began sleeping again. At present lapses let themselves be known by irritating return of the syptoms.

A search round the found some recipes which I set about modifying to my needs as most are American and a touch sweeter than I like.

My main trials were to get a replacement for bread and after a while I got down to a basic flour recipe on which I could build. Having a large city nearby means I can get a lot of ingredients from Indian and Chinese Supermarkets without paying Health Food Store prices. You would need to test the ingredients yourself as I probably have more tolerance that would a Coeliac.

One part Rice Flour
One part Glutinous (sticky) Rice Flour
One part Potato Flour

To this base I added things like Corn Flour, Cornmeal, Soya Flour, Tapioca flour ,Gram flour, Buckwheat flour ( not wheat but a relative of rhubarb!), Millet flour and Quinnoia ( a little strong flavoured) . My initial tests were as soda breads but these did not have the keeping properties I wanted. They were super when hot and like rock the next morning.

I found a source of Xanthan gum to put back some of the stickiness that is needed. Now I have buns ( no jokes at the back) that will freeze well and keep out for well over 24 hrs and also prepare loaves that can be cut and frozen and keeps well enough in a bread bin.

Obviously you need to keep an eye on on the vitamin and nutritional needs as without some soy or gram flours there is very little protein. Commercial wheat bakers now have to put a number of substances, such as folic acid, into their product to replace those removed in the flour refining process..

The following breads are numbered in the order of development. Obviously my preference is for the most recent but others may prefer the closer texture from the earlier loaves. The Favourite #3 is too sloppy to make buns unless you have muffin rings. Use #2

My Favourite Bread loaf #3 modified for light white loaf. Very good keeping and eating

This was heavily modified from one given in 'The Gluten Free Gourmet' by Betty Hagman (Look in Waterstones under diet books). I cut down a lot on the sugar as it was much too sweet, and added a little salt. I also adjusted the gum slightly and did without the guar gum.

White Loaf

Flour Mix 600gram
Tapioca flour 70gram
Salt 1.5 tsp
Sugar 2 tsp
Xanthan Gum 2 tsp
Eggs 1
Vinegar 1.5 tsp
Warm liquid ( milk/water) 380gram
Olive oil 3 tbsp
yeast Dried yeast 2.5 tsp
sugar 1 tsp
liquid 1/2 cup .

Preparation

Add the dry yeast with the 1 tsp of sugar and the ½ cup of warm liquid and allow the yeast to activate. Grease a 2 lb loaf tin and lightly flour. Mixing Add the dry ingredients and mix thouroughly. When mixed add the wet ingredients and mix thouroughly. The consistency should be similar to cake mix. Beat/mix for several minutes to ensure that the gum is well distributed and will act on the liquid.

Put into the bread tin, it should be half full, and leave covered in a warm place to double. Preheat the oven to Gas 8 and then put the loaf in the middle to cook. After 10 minutes cover the top of the loaf with foil to prevent it burning and then continue to cook for a further 50 minutes. Turn the loaf out of the tin and finish off for a further 3-5 minutes. Allow to cool and then eat. It can be sliced and frozen for eating later but it does keep for a couple of days if stored in a bag

Bread 2 lb mix #1 slightly better for buns.

700g flour mix (see above)
60g Soya flour
60g cornmeal
30g corn flour
60g granulated sugar
10g (heaped tsp) salt
20g (3 tsp) Xanthan Gum
2 pkt of dried activated yeast
Sift or mix these dry ingredients and then mix in
90g softened butter or margarine (Norpak works best as less water )
3 eggs beaten
one and a half tsp cider vinegar
Mix it all together and then add about 350 ml of warm milk/water to give dough texture. Cover and leave to double size in a warm place. Knock back and put into a greased loaf tin or divide into about 14 buns. Leave to rise again and cook at gas 5 for 25-35 minute until sound.
For a bread machine you may need to modify the liquid amount. When cooled split the buns and freeze. Defrosting in a microwave works well as does leaving in a warm place. Keeps well. Some soaked Quinnoia adds some texture and maybe some poppy seeds? The corn meal gives a bit of colour and slightly more open structure.
Substituting some Tapioca flour (manioc flour) for some Soya will make the bread more 'sconey'.

Bread 2 lb. loaf #2 modified by Maggie and Jenny for a much improved loaf

700g Flour Mix
60g Soya flour
60g cornmeal
30g cornflour
15g ( 3 tsp) granulated sugar
one and a half heaped tsp salt
3 tsp Xanthan Gum
10g of dried activated yeast
Sift or mix these dry ingredients and then mix in
3 eggs beaten
one and a half tsp cider vinegar
Activate the yeast in a small amount of the milk, and 1 tsp of sugar. Mix it all together and then add about 450 ml of warm milk/water to give dough texture. Cover and leave to double size in a warm place. Knock back and put into a greased loaf tin. Leave to rise again and cook at gas 7 for 25-35 minute until sound.
For a bread machine you may need to modify the liquid amount. When cooled (as if ! I eat the crusts hot..) slice the loaf and freeze. Defrosting in a microwave works well as does leaving in a warm place. Keeps well. The cornmeal gives a bit of colour and slightly more open structure.

Lasagne attempt #2. 2003 Much improved

120g flour mix as above.
40g Gram flour
40g cornmeal
1 level tsp salt
1 level tsp Xanthan Gum
Sift or mix these dry ingredients and then mix in
1 beaten egg
then 2 tbsp oil
and 20-50 ml water if needed
Mix it all together to give dough texture. Cover and chill for 1 hr. Knead and roll out thinly using cornflour/ cornmeal to prevent sticking. It works better with a rolling pin than a pasta machine. Layer it with the lasagne filling of choice and cook This is much improved over my previous attempt. You cut it into thin strips as noodle aand can freeeze uncooked to cook later.

Yorkshire pudding mix. Excellent

2 tbsp flour mix as above.
2 tbsp Gram flour
2 tbsp cornflour
2 tbsp Tapioca Flour
1 level tsp salt
1 level tsp Xanthan Gum
Sift or mix these dry ingredients and then mix in
3 beaten eggs
200-400 ml milk
Mix it all together to give a good batter and leave to stand for 30 minutes. Get the oven hot ( mark 8 -9 ) and if you are using the small 12 pudding trays then this will do 18-20 puddings. If you are doing a large roasting tin for example for Toad in the Hole then set each flour to 3 tbsp but leave the egg and salt. put a little oil in the tins and get them hot in the oven. Add the batter to the hot tins and put in top of oven until well risen and cooked .

Maggie's Sweet Pastry

250g of flor mix
125g ground almonds
180g of Norpak/marge/butter
1 egg
1 banana
1-2 tsp Xanthan Gum
Mix well adding a little liquid if needed and leave to chill for an hour (overnight is best as it allows the gum to work). Roll out and use on apple pies etc.
Leave out the banana and replace the ground almonds with Gram (pea) flour and salt to taste will work for savoury pies. Increase the fat for a shorter pastry.

Maggie's Choux pastry

90g Cornflour
1 tsp Xanthan gum
sifted together
60g butter
130ml water
2 eggs lightly beaten.
Put the water and butter in a saucepan and bring to the boil. Add the sifted flour and beat until it forms a smooth ball. Add the egg a little at a time; aiming for a smooth, glossy mixture of piping consistency.
As Profiteroles:- makes 16 using two spoons.
Bake on a damp baking sheet at gas 6 for approximately 35 minutes or until the profiteroles are well risen , crisp and golden brown. Take out , prick them to allow the steam to escape and put back in the oven for 5 minutes to firm. Fill with cream or Ice cream and cover with chocolate sauce.
You could also pipe the mixture to produce eclairs or make a choux ring.

Max's biscuits

60g mixed flour
30g soya flour
30g flaked rice
60g dessicated coconut
30g ground almond
90g fine sugar
30g granulated sugar
1 tsp Xanthan gum
Mix all the dry ingredients well
120g Butter/Norpak/Marge
1tsp vinegar
Add the fat and vinegar and mix to a dough. Roll into balls and flatten onto a greased, floured, baking tray. Cook at gas 4 until golden brown and JUST firming (about 20-25 mins) Cool on a wire rack.

Max's muffins. excellent.

This give about 6 good size muffins very quickly.

130g millet flour (looks like cement mix)
40g Cocoa Powder (whichever variety is 'clean')
90g sugar
half tsp Xanthan gum
half tsp Bicarbonate of Soda
one tsp cream of Tartar
Mix well. Then add
50g butter/Norpak/Marge . Work in and then
1 beaten egg with enough milk/water to give a dropping mixture. Beat thoroughly but quickly.
Put into Muffin cases in muffin tins and bake at the top in a preheated oven at gas 4 for about 25 minutes.

Links

Gulten-free Products incuding Xanthan GumSell various mixes for breads, cakes and treats for Coeliac condition. Xanthan Gum

Coeliac Society Have recommended gluten free supplies