Updated 1st February 2006
This Section contains a selection of gluten free recipes which are used in our clinic. They have been formulated over the years by Mrs Helen Hiranandani in association with our late cook Rajinder Singh Karki.
Alphabetical list of recipes
SHORT CRUST PASTRY
WHEAT FREE AND DAIRY FREE
WHEAT FREE, MILK FREE BREAD
WHEAT FREE, MILK FREE BREAD
This recipe is specifically designed to be used in a Panasonic SD-207 Bread
maker machine. Each bread making machine is different so if you do not have
this model, you may need to experiment somewhat with this recipe.
Choose a “basic program” which has a 4 hour cycle or less. A longer cycle
will give the dough time to rise and then to fall and become flat, which is
not desirable. The ideal method of baking the dough is to bake it when it
has risen to its maximum height and it thereby achieves its lightest texture
possible. One problem with gluten free cooking is that the dough is not
able to rise very much; one needs to pay attention to this issue in order to
have realistic expectations and to receive the best results.
The baked bread is best eaten hot and fresh from the machine.
Please follow the instructions in the manual which accompanies your bread
making machine: the following ingredients should be placed in the bread
maker before starting the machine.
125 grams rice flour
125 grams oat flour
125 grams buckwheat flour
75 grams barley flour
50 grams rye flour
75 grams dairy free margarine
20 grams fresh yeast dissolved in 320 ml luke warm water
75 grams raisins
10 grams mixture of anise seeds, cumin seeds and fennel seeds
20 grams salt
Hope you enjoy the bread! Please give me your feedback.
All ingredients and utensils should be as cool as possible. This keeps the margarine hard. If it becomes at all warm it will start to make the fingers oily and then it becomes difficult to wrap it into the flour. When that happens the mixture becomes very heavy instead of light and airy.
Add the minimum amount of water possible. You need just enough water to make the pastry of a consistency that enables you to roll it easily. If you use too much water the pastry becomes tough.
The oven must be hot for the first few minutes of baking. If the oven is too cool the fat will loosen out of the pastry.
This pastry is suitable for savoury or sweet pies.
WHEAT FREE / DAIRY FREE PIE PASTRY
38 g rice flour
38 g potato flour
38 g buckwheat flour
60 g dairy-free margarine
1/4 teaspoon baking powder
pinch of salt
8 tablespoons ice cold water
potato flour for dusting on the pastry board
Sift the flours, baking powder and salt together. Rub the cold margarine into the flour slightly with the fingertips until the mixture resembles bread crumbs. Add just enough ice cold water to make the dough roll out smoothly.
Roll the dough onto a board which has been dusted with potato flour and cut as required.
Line the oiled pie plate with the rolled out dough and prick the dough with a fork. Place the pie filling on top.
Bake in a hot oven at 205 degrees C for 15 minutes.
2 cups mashed and cooked pumpkin
1 cup water
3/4 cup brown sugar ( jaggery )
1 tablespoon molasses ( liquid jaggery )
1/2 teaspoon salt
3 tablespoons oil
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 cup potato flour
Mix the cooked mashed pumpkin with the water and the sugar. Add oil and molasses. Mix the potato flour with the salt and spices and stir in. Pour into a prepared pie crust ( see above) and bake.
An apple pie may be made using this short crust pastry recipe but with double the amount.
You need to make double the amount so that you can cover the pie with a layer of pie crust.
With approximately half of the dough, line the pie dish.
You will need 6 apples peeled and cut into bite size wedges. Mix the apple pieces with the juice of one lime and 5 tablespoons of sugar. Add one teaspoon of cinnamon and 4 tablespoons of sultanas. Mix thoroughly.
Line the oiled pie plate with the rolled out dough and prick the dough with a fork. Place the apple pie filling on top.
Roll out the remaining pastry and cover the pie, sealing the edges smoothly. Prick the pastry with a fork and bake it as per the directions above.
Ingredients for the pudding batter
1 cup rice flour
2 teaspoons baking powder
1/4 teaspoon. salt
1/2 cup sugar
3 tablespoons. cocoa
1/2 cup water/coconut milk
2 tablespoons . oil
1 cup chopped nuts (optional)
Ingredients for the pudding's sauce
1/2 cup sugar
1/4 cup cocoa
1 3/4 cups boiling water
Pre-heat the oven to 350°F
You will require a square oiled pan (about 9" x 9").Any edible vegetable oil may be used for this.
Sift rice flour, baking powder and salt; add sugar, oil, cocoa powder and water or coconut milk. Stir. Blend in 1 cup nuts. Spread in oiled pan.
Sprinkle with the mixture of sugar and cocoa. Pour hot water over the entire mixture. Bake 45 min. (During baking, cake rises to top and chocolate sauce settles to the bottom.) Cut in squares and spoon sauce over each piece. Serve warm.
(many people with gluten allergies can tolerate the different type of gluten present in oats. Consult your health care practitioner for advice on this matter.)
2 cups oatmeal
2 cups rice flour
1 cup sugar
1 cup sunflower oil
1 cup raisins
1 teaspoon baking soda
4 tablespoons water
1 teaspoon cinnamon
1 pinch salt
Pre-heat the oven to 350°F
You will require an oiled baking tray. Any edible vegetable oil may be used for this.
Add the ingredients in the order mentioned above, mixing each item thoroughly before adding the next ingredients. Form into balls the size of walnuts. Place the balls on an oiled baking tray one inch apart. Bake in the oven for 10-15 minutes.
150 grams urad dal (black gram lentils)
300 grams basmati rice
800 ml water
1 teaspoon crushed fenugreek (optional)
1 teaspoon salt
Oil for cooking.
Place the rice and the urad dal in a separate bowls. Add 300 ml of the water to the urad dal and stir in the fenugreek. Add the rest of the water to the rice. Leave to soak for at least 12 hours, Grind the rice first. Place the soaked rice in the food processor or blender with the water it has been soaked in, grinding until smooth, adding a little more water if necessary. When the rice paste has a very slightly grainy texture, it is ready. Remove from the blender and set aside until the urad dal paste is ready. Place the soaked urad dal in the food processor or blender next.
Combine the urad dal and rice to make a runny batter. Leave to stand in a warm place for 8 hours or over night; as it ferments it becomes thicker and and develops bubbles.
Heat a heavy frying pan or griddle to medium heat and grease lightly with oiled paper towel. Stir the salt into the batter, which should be a thick, pouring consistency. Drop a ladleful batter (about 3 tablespoons) into the pan. Using the back of the ladle, very gently swirls the batter from the centre towards to make a thin, crepe like dosa
Cook over a medium heat until the edges of the dosa start to lift (1-3 minutes) Brush very lightly with oil and turn it over- if you try and turn it over too soon before it has started to set, the dosa will break. Cook until golden brown. Serve at once.
_ cups green tomato
_ cup chopped onion
2-4 green chillies to taste
Salt to taste
Put in blender. Add curd to taste, eat with idli
450g potatoes, scrambled but not peeled, then thoroughly chopped
1 tablespoon oil
225g vegetarian cheese, grated, or
15g nutritional yeast flakes
50ml milk or soymilk
50g chopped walnuts
Tamari to taste
_ teaspoon paprika chopped fresh parsley, to garnish
Pre heat the oven to 180 o c/ 350 o F gas mark. 4 steam the potatoes until tender, then mash them and add the oil and grated cheese or yeast flakes. Mix well
Stir in the milk or soya milk, chopped walnuts and tamari to taste. Mix well and transfer to a greased baking dish. Sprinkle with the paprika and bake in the oven for 20 minutes. Garnish with chopped parsley and serve at once.
800 grams firm tomatoes
1 tablespoon salt
1 _ to 2 teaspoonfuls chilli powder
13g root ginger (fresh or dry)
400 g sugar, preferably brown
1 _ -2 teaspoonfuls garam masala
15 cloves of garlic
341 ml malt vinegar
1 _ teaspoonfuls caraway seeds (optional)
Rinse, dry and cut the tomatoes into small pieces; skin and mince the garlic and ginger. If dried root ginger is used, it should be soaked for a few hours in advance, and then minced. Place the tomatoes in a heavy enameled saucepan; add sugar, vinegar, and the rest of the ingredients. Cook these on medium heat for 50 to 55 minutes, stirring frequently with a wooden spoon and crushing the tomatoes slightly after they have become soft. Remove from heat and cool thoroughly before pouring into jars.