I have just ordered a new book which has really excited me.
The Gluten-Free Gourmet Cooks Comfort Foods:
Creating Old Favorites with the New Flours
The latest addition to the bestselling series of cookbooks that have sold more than 350,000 copies—now in paperback
In this latest addition to the Gluten-free Gourmet series, Bette Hagman turns her hand to hearty, filling foods that were once off-limits to celiacs. Using the new gluten-free flours that are now available she puts old favorites such as macaroni and cheese, chicken pot pie, and lasagna back on the menu. Best of all, these more than two hundred all-new recipes are so mouthwatering delicious you won't believe they're gluten free.
Tuesday, February 16, 2010
It was the first time I had made Rice Flour pancakes for breakfast. She normally enjoys the Buckwheat pancake mix from a packet but I decided to try the recipe from the Mckenzie Rice Flour information page this time, which she loved. "Dee-licious", she declared!
For lunch we made a pizza with the Select Foods Gluten Free Pizza Dough, some home made bolognaise sauce, pineapple pieces and a sprinkling of grated cheese. As it was cooking it smelled divine and after half an hour we checked to see whether the crust had cooked properly. Normally I cook pizza on a thin metal tray but I had forgotten to take one to my Mum's. Instead we used a thick ceramic baking dish which may have affected cooking time, stretching it out past the 20-25 minutes on the packet instructions. After 35 minutes we decided to try the pizza and whilst it was nice I do think the next attempt will be even better. The taste of the dough was quite pleasant but not as nice as that from Pizza World in Warilla.
Saturday, February 06, 2010
- Delicious dessert rice flour pancakes, also suitable to eat with your favourite curry.
Ingredient 2 cups McKenzie's Rice Flour 2 1/2 teaspoons Ward's Baking Powder 2 teaspoons brown sugar To taste McKenzie's Natural Sea Salt 2 cups milk 1 egg 2 tablespoons butter or margarine melted
- Mix and then sift, McKenzie's Rice Flour, Ward's Baking Powder, sugar and McKenzie's Natural Sea Salt.
- Beat the mixture while adding the milk, egg and melted butter or margarine. Let mixture rest for 10 minutes.
- Preheat generously greased fry pan until hot. Cook rice pancakes and eat immediately. Enjoyable as a dessert or to mop up delicious curry sauce.
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