Article: Gluten free? No problem

September 03, 2009

Section: Feel Good

JENNA THOMPSON
jthompson@kiamaindependent.com.au

When Vanessa Pike-Russell changed over to a gluten-free diet, she never expected her menu to expand to dramatically.
“Instead of decreasing the amount of foods I can eat, I’ve increased that list significantly through research and now I’m having a lot of fun choosing what I can make and eat next,” she said.
Vanessa said that those who are gluten free need not fret about local restaurants and coffee shops catering to the healthier diet.
“It’s suprising to find that there are more places in the Illawarra than most people think who cater to gluten free diets, it’s just a matter of finding them or asking when you’re out,” Vanessa said.
As a keen blogger since 2005, Vanessa has compiled an impressive list of gluten free products, restaurants and recipes for others to enjoy.
“As the list of gluten-free flours grow it is getting easier to cook our favourite meals without a loss of flavour or texture,” Vanessa said.
“I’m excited by the use of coconut flour (made from finely ground coconut meal) and coconut oil for shortbreads and other biscuits but also in pastries and pie crusts.
“Rather than feeling saddened by the need to restrict gluten in my diet I am excited by the alternatives that are out there and look upon this as a way of widening my ingredients list and exploring some of the long established gluten-free alternatives used in cuisines around the world.”
For those looking to find out more about gluten free products, Vanessa suggests starting online such as her blog www.illawarraglutenfree.blogspot.com.
“It’s amazing how much you can find when you do a little bit of research,” she said.

Mashed Potato Desserts

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I was looking in my fridge with a view to what dessert I could make from its contents when I looked at the tub of mashed potato (boiled potato put through a ricer without milk or butter) and I thought - hmmm. Maybe I could substitute mashed potato for rice in rice cream? So I added some honey and milk and stirred - and it wasn't that bad!
So, as I do when I have an idea and want to explore it, I googled 'potato dessert' and found several sites which use mashed potato. Then I realised - it's just like using potato flour in recipes but in this case it is wet / moist. I will definitely try the brownies very soon!

So, next time you are thinking sweet - mashed potato is a gluten-free ingredient! Next to explore mashed sweet potato :)

Mashed Potato Desserts by Kim Tilley

Gluten-Free Hamburgers

If there is one thing that I have really missed since switching to a gluten-free diet it is a tasty Australian hamburger with the lot. It's not like I ate them every day, week or month - but when the craving hits there is just nothing like the combination of bacon, beetroot, onions and sauce - magic.

I have to confess that last month I broke down and bought a hamburger at McDonalds Warilla. It was on a day filled with medical appointments and I just caved. I knew what the gluten in the bun would do to me but my restraint had just disappeared. I was riding past the sign for McDonalds when headed to the car park of Warilla Library when I found myself headed into McDonalds instead. Despite the fact I knew what previous visits had triggered (stomach cramps, bloating, irritable bowel, discomfort, brain fog etc) I just couldn't help myself. Sadly the hamburger was very disappointing and I was wishing that it had been a tasty hamburger with the lot.

As I look at the photo I took of the Hamburger with the Lot from Metzi's Tasty Takeaways it prompted me to make a challenge to all takeaway operators in the Illawarra and readers of this blog

MAKE YOUR OWN GLUTEN-FREE HAMBURGER!

I have found a number of recipes online and online stockists of gluten-free burger buns.



About.com - Gluten Free Burger Bun

Gluten Free bun featuring white rice flour, potato starch, tapioca starch and amaranth flour 

http://glutenfreecooking.about.com/od/glutenfreebreads/r/gfburgerbun.htm





Gluten Free Girl - Gluten-Free burger bun recipe

Includes almond and rice flour as well as a pre-bought flour mix

http://glutenfreegirl.com/gluten-free-hamburger-buns/




And for those that don't have the time, I can recommend SimplyWize Crusty Bread mix




Simply Wize Gluten-Free Crusty Bread

Open the box, make up the mixture and bake some of the tastiest crusty burger buns you can imagine. 

Simply Wize has a growing range of gluten-free products to choose from. Ask your local supermarket, health food store or retailer to order some in today.

I have been fortunate to sample many of their products and look forward to trying them all.

Momentum Foods - Simply Wize
http://www.momentumfoods.com.au/products.html


 And after much searching I have found hamburger buns pre-made which could be frozen and kept on hand in home or at a cafe

SOL Gluten Free Hamburger Rolls - pack of  4

SOL Breads Gluten Free bread is famous for both taste and the added health benefits. Our gluten free bread is not only gluten free, but also free from yeast, dairy, soy, additives and emulsifiers.

This is a bag of four rolls each weighing 150g.

Bodhi Gluten-Free Rolls

"A great tasting gluten free loaf that Coeliac sufferers just can't stop talking about. Free of wheat and gluten but still providing an excellent source of Omega 3 without the use of animal fats and preservatives."

Only $5 for a pack of 4 rolls





Do you know of a takeaway or restaurant that offers gluten free hamburgers? Let us know!

Books: The Gluten-Free Gourmet Cooks Comfort Foods

The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours
By Bette Hagman

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.

COCONUT CHOCOLATE MOUSSE

Another recipe that features Coconut Cream is Coconut Chocolate Mousse



1/2 cup Coconut Cream
75 g  dark chocolate pieces
½ vanilla pod, seeds only
2 tsp caster sugar
Strips of orange zest to decorate

   1. Melt the chocolate in a heatproof bowl over a pan of simmering water, Allow to cool.

   2. Whisk up the coconut cream in a large bowl then carefully fold in vanilla, sugar and chocolate into the cream until mixed.

   3. Pipe into glasses and serve chilled.

Okonomiyaki - Japanese Pancake Pizza

Every year in October my husband and I travel up to Sydney for the Night Noodle Markets in Hyde Park. There is something magical about being surrounded by people in the middle of Hyde Park at night,. The red lanterns illuminating the people and white tents of the many food stalls. Sydney restaurants from famous restaurants such as Bungalo 8, Chat Thai, Zilver, Efendy and my personal favourite Night Noodle Market fare - Japancake - Okonomiyaki.

I love Okonomiyaki which means"whatever you like, grilled" in Japanese,  which is like a vegetable pizza made with cabbage and topped with a rich sauce similar to hoi sin and home made mayonnaise. Absolutely delicious!


Okonomiyaki

Ingedients:

Pancake batter

3-4 cups cabbage; finely chopped

2 ½ Gluten free flour (I used White Wings Gluten-Free Plain Flour)

¼ cup cassava flour and ¼ cup water (optional)*

½ cup water

4 eggs

Oil

½  tsp salt (

Toppings - any of the below

1 cup diced chicken, pork or seafood

1 cup grated carrots

1 cup spring onions, chopped

¼ cup sesame seeds

1 onion, grated finely

1 can tuna or salmon (in oil)

Okonomiyaki sauce:

1/2 cup Tomato Sauce

1 1/2 tablespoon Worcestershire sauce

1/4 teaspoon Dijon mustard

1 teaspoon Soy sauce (substitute with Braggs Liquid aminos to make it GF)

1 teaspoon Honey

Sweet Sticky Rice with Coconut Cream and Black Beans

After indulging at the Sydney Night Noodle Markets in Hyde Park (part of the Crave Sydney) my husband and I were walking past a Thai restaurant in Pitt Street, Haymarket and spotted this cute Thai taxi and a selection of Thai desserts in a cold bar.

Intrigued, I stepped closer and asked the patient waitress what each dessert was called and what the ingredients were.   Most of the desserts contained coconut cream, pandan or rice and were very tasty.

There were a few that I found a bit difficult to wrap my head around, including one which featured fried onion as a garnish. I will be sure to try it again next time I am feeling bold and daring a new taste sensation.  I am sure that given time I would acquire the taste for a savoury onion dessert.
There was one dessert which I was told is very easy to make and it was the tastiest. Sticky Rice with Coconut Cream and Black Beans. It's a little bit like Rice Cream we ate as kids but more grown up and garnished with Black Beans - a staple in Thai and Vietnamese desserts.  The first time I had tried this I was living on Campus at the University of Wollongong and sharing an apartment unit with a girl from Thailand, Taiwan, Canada and from Sydney. Patra Larpkatipanich (also known as 'Tip') would cook Sweet Sticky Rice for us and it was a great budget dessert for starving students with a sweet tooth :)

Read the recipe here
 

 

Thanon Khao San

413 Pitt St Map

Haymarket NSW 2000
(02) 9211 1194

Links:

Thanon Khao San Thai Restaurant

http://www.thanonkhaosan.com.au/

Tani Kitchen Dessert - Sticky Rice with Coconut Cream
http://tankitchen-dessert.blogspot.com/2009/02/sweet-sticky-rice-with-coconut-cream.html

Lemon and mint sorbet

Continuing with the theme of gluten-free recipes featuring mint I just had to share this amazing lemon and mint sorbet recipe from Australian Gourmet Traveller website newsletter.

This tastes just as you would imagine: light and tangy, with the lingering flavour of mint.

Lemon and mint sorbet

Serves 4
Cooking Time Prep time 10 mins, cook 5 mins (plus freezing)

220 gm	(1 cup) caster sugar
2 tbsp	coarsely chopped mint leaves, plus extra leaves to serve
1	lemon, finely grated rind only, plus extra lemons to serve (optional)
½ tbsp	liquid glucose
75 ml	lemon juice

1

Combine sugar, mint, lemon rind and 125ml water in a saucepan, stir over low heat until sugar dissolves. Stir through glucose then lemon juice and strain (discard solids). Freeze in an ice-cream machine according to manufacturer’s instructions. Serve scoops of sorbet in hollowed-out lemons, if desired, and garnish with extra mint leaves.

This recipe is from the September 2009 issue of Australian Gourmet Traveller. 

 RECIPE Rodney Dunn PHOTOGRAPHY Jason Loucas STYLING Geraldine Munoz

grilled goat kofta with mint and yoghurt soup

Another brilliant Spring recipe from Australian Gourmet Traveller newsletter.

“The love and patience that Guitta and Toufic (my in-laws) give to the mint they grow in their backyard wonderland of Lebanese herbs and vegetables, the time they spend hand-picking each mint leaf, laying them out on old bed sheets to dry under the summer sun, inspires me. 

Then there’s days of bending over buckets, hand-flaking the mint until it becomes a fine, bright-green pungent powder to be used in Toufic’s special za’atar mix and, of course, the nana, or mint, that is the soul of this dish. 

You cannot do this dish justice with old, grey, tasteless dried mint.” 

Search for similar recipes...

Shane Delia: Guitta Maroun’s mint
and yoghurt soup with grilled goat kofta

Serves 6
Cooking Time Prep time 30 mins, cook 40 mins (plus chilling)

500 ml	(2 cups) chicken stock
100 gm	carnaroli rice, rinsed
½	onion, finely chopped
10 ml	olive oil
20 gm	plain flour
800 gm	thick Greek-style yoghurt
1	egg yolk
1 tbsp	dried mint
To serve:	thinly sliced mint
Aleppo pepper oil
2 tsp	Aleppo pepper (see note)
80 ml	(1/3 cup) olive oil
Goat kofta
480 gm	goat leg meat (see note)
120 gm	lamb fat (see note)
1½ tbsp	Aleppo pepper (see note)
3	garlic cloves
1½ tbsp	coarsely chopped flat-leaf parsley

1	For Aleppo pepper oil, cook ingredients in a small saucepan over medium heat until fragrant (2-4 minutes). Strain through a fine metal sieve and set aside (discard solids).
2	For goat kofta, mince goat, fat, pepper and garlic through a mincer or food processor until combined. Transfer to a bowl, add parsley, knead until mixture is pliable and elastic (2-4 minutes). Roll into 6 balls, place on a tray, refrigerate to rest (1 hour). Preheat a char-grill over high heat. Mould each ball onto a metal skewer and grill, turning occasionally, until golden and cooked through (5-10 minutes).
3	Meanwhile, combine stock and 1 litre water in a large saucepan and bring to the simmer over medium heat, add rice and cook until tender (8-10 minutes), keep warm.
4	Combine onion and oil in a separate saucepan and sauté over medium heat until tender (5-10 minutes).
5	Combine flour and 100ml cold water in a bowl, whisk to dissolve, add yoghurt and yolk, mix to combine. Whisk into rice mixture, add dried mint and onion mixture, season to taste and bring to the simmer over medium heat, stirring occasionally until slightly thickened and flour is cooked out (3-4 minutes). Serve drizzled with Aleppo pepper oil to taste, topped with sliced mint and kofta to the side.

Note Aleppo pepper is hot dried Turkish chilli, available from Turkish grocers. If unavailable, substitute roasted chilli flakes, available from Asian grocers. Goat meat and lamb fat are available from select butchers. If goat is unavailable, substitute lamb.

This recipe is from the April 2010 issue of Australian Gourmet Traveller.

Drink Suggestion Juicy, spicy Yarra Valley shiraz.

RECIPE Shane Delia, Maha, Melbourne PHOTOGRAPHY William Meppem STYLING Geraldine Munoz DRINK SUGGESTION Max Allen

How to Make Gluten Free Beer - Recipe | eHow.com

How to Make Gluten Free Beer - Recipe | eHow.com:
By logan albertson, eHow Member

Good gluten free beer is one of the most sought after items by celiacs, and one of the biggest challenges for home brewers. Many have just come to except that good gluten free beer is just an urban legend, it's not easy to find but it does exist. This article gives a detailed recipe for making a gluten free belgian wit style beer, and believe it or not, it is delicious.

Be aware, that Gluten free brewing can get a little complex, so this article is intended for experienced brewers. However, my intent is not to exclude anyone who want this information. If you need clarification on terminology or techniques you may want to view my other brewing articles, and you can always send your questions to me and I will get back to you.

This recipe is my own variation, but I believe in giving credit where credit is due. The original recipe came from a brilliant Australian brewer named Andrew Lavery."

Read more at http://www.ehow.com/how_5909215_make-gluten-beer-recipe.html

Roast chicken with polenta and wild mushroom sauce

Roast chicken with polenta and wild mushroom sauce


http://www.gourmettraveller.com.au/roast-chicken-with-polenta-and-wild-mushroom-sauce.htm

Pretty in Pink Cheesecake

I love Foodbuzz. Whenever I am low on inspiration for cooking ideas or food photography a good dose of food porn always gives me a needed boost. This delicious looking cheesecake by Green Kitchen Stories caught my eye on the front page. I can't wait to make it! Plus it uses almonds and is gluten free!

Frozen Pink Cheesecake


Crust:
300 g (2 cups) almonds
10-12 fresh dates, pitted
2 tbsp coconut oil
a pinch of salt

Filling:
2 cups fresh (or frozen) raspberries & strawberries
juice from 1/2 lemon
1/2 cup honey
1 cup mascarpone cheese
1 cup quark or curd (you could probably also replace it with a fat Greek or Turkish yogurt)
Topping:
1 cup fresh summer fruit and a couple of edible flowers

Grind almonds in a blender or a food processor for about a minute. Add dates, coconut oil and salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling.

Blend berries, lemon juice and honey. Stir together mascarpone, curd and the blended berries in a large bowl. Pour it on top of the crust in the spring pan and put it in the freezer for 1-2 hours (you can keep it in the freezer for days but then you have to let it soften a bit before you serve it) .
Top the cake with fresh fruit and a couple of flowers. Serve immediately.

Recipe and photo by Green Kitchen Stories
URL: http://www.greenkitchenstories.com/frozen-pink-cheesecake/

How to cook Polenta the tradiitonal Italian way

As a lead up to the Tutti in Piazza, Italian Day in Wollongong mall I have been making Italian recipes and one which I have wanted to learn is Fried Polenta.I did a search on Google and found this series which I love and hope you do as well.
Polenta is corn flour and is gluten-free.

Recipe: Light and fluffy Gluten-Free Buckwheat pancakes

Whenever my eight year old friend Siobhan stays over for a visit we make Buckwheat Pancakes from a packet mix by Orgran. Today we decided to experiment with the mixture, breaking from the tradition of following the Ranch Style directions on the pack in favour of some fluffier, tastier versions.

 
Recipe:

1/2 pack of Buckwheat Pancake mix
1/4 cup of water
1/4 cup of dairy-free milk such as oat milk, rice milk or soy
2 eggs 
butter or oil for cooking (coconut oil in this case)

Method

1. open the packet and pour out half of the packet mix into a large  bowl
2. slowly add  the water and milk a little at a time
3. whisk the eggs and add to mixture
4. continue whisking briskly until a good consistency is reached
5. pour into hot pan with oil (coconut oil used in this recipe).
6. once the bubbles start to appear on the pancake all over
7. move the pancake in the pan by using a swirling action.
8. take the frypan with two hands and gently flip it in the air like Julia Child!
9. wait two minutes and then check by flipping once more
10. Serve with a thin drizzle of honey, agave syrup, golden syrup or maple syrup. 

Fluffy, soft pancakes which are gluten and dairy free!


Vanessa Pike-Russell
vanessa.pike.russell@gmail.com
http://www.vanessapikerussell.com.au
http://illawarrafoodreviews.blogspot.com
http://illawarraglutenfree.blogspot.com/

Gluten Free Polenta cake

After sampling the delicious Lemon Polenta cake from Out For Lunch at Wollongong University I decided to hunt around for some recipes featuring lemon and polenta. There were some delicious recipes for Lemon Polenta Cake and some intriguing looking Lemon Polenta Whoopie Pies. 

The good thing is that Mitchells Fruit for Less in Warilla Grove (and Dapto) sells natural almonds which you can grind down to a flour if you can't find almond flour locally. There is a large range of polenta available in stores these days. I purchased mine from the Contentental delicatessan in Warrawong.

Lemon Polenta Cake 

    For the cake:

•     130 g ground almonds (or almond flour)
•     130 g shredded coconut
•     130 g fine polenta (or yellow cornmeal)
•     1 t baking powder
•     grated rind of 3 lemons
•     270 g soft butter
•     270 g caster sugar
•     4 eggs (55 g each)
•     juice of 2 lemons

    For the lemon glaze:

•     juice of 2 lemons
•     sugar to taste

    For the lemon icing:

•     250 g icing sugar
•     juice of ½ lemon, approximately

-Combine ground almonds, coconut, polenta, baking powder and lemon rind, and set aside. Using electric mixer beat butter and sugar until pale and fluffy.
-Add eggs one at a time, beating well after each. Fold in dry ingredients and lemon juice until just combined. Pour mix into greased and lined 9-inch/24-centimeter round cake tin (not springform) and bake at 325°F/160°C for one hour or until golden and just coming away from the side of the tin.
-Meanwhile, make the lemon glaze by heating the lemon juice and sugar gently, until the sugar is just dissolved.
-Remove from the oven and cool in the tin. Run a knife around the edge of the cake to loosen. Pour on lemon glaze while cake is still warm.
-Allow to cool completely in tin before turning on to a plate, as the cake falls apart easily while warm.
-Spread the lemon icing over the cake when cooled completely. (You can make the icing more like a loose glaze by slightly reducing the amount of icing sugar.)

Photos and recipe by A Whisk and a Spoon

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Lemon Polenta Whoopie Pies

Lemon Polenta Whoopie Pie Recipe (printable version):

Makes 16 pies

For the whoopie pie shells:

125g butter, at room temperature

200g light brown sugar

2 eggs

450g gluten free plain flour

1 tsp salt

1½ tsp baking soda

250ml buttermilk

225g polenta, soaked in lemon juice (roughly 175g dry polenta and the juice of 4 lemons)

For the chocolate ganache:

300g dark chocolate, 70% cocoa, broken into small pieces

300ml double cream

Juice of 1 lemon

50g butter

½ tsp salt

To decorate (optional):

100g dark or milk chocolate

50g ground pistachios

1. Preheat your oven to 180˚C. Line two baking trays with baking paper or silicone mats.

2. Whisk together the butter and sugar. In a separate bowl, mix together the flour, salt and baking soda.

3. Add the flour mixture in three parts, alternating with the buttermilk.

4. Fold in the polenta. Fill a piping bag and pipe 5cm rounds (or however big you'd like your whoopie pies to be).

5. Bake for 10-15 minutes, or until the cakes spring back when touched. Allow to cool before filling.

6. While the whoopie pies are baking, heat the double cream to the point just before it boils over a medium heat. Remove from the heat and add the lemon juice, salt and butter. Stir until the butter melts completely

7. Add the hot double cream mixture to the chocolate pieces and whisk vigorously until the heat of the cream melts the chocolate, forming a thick ganache. Allow to cool.

8. Fill a piping bag with the chocolate ganache and pipe onto half the whoopie pie shells, cover with the other shells. To decorate, you can melt the milk chocolate over a hot water bath, spread a teaspoon full over the whoopie pies and top with ground pistachios.

Photography and recipe by Mowielicious

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For more Gluten-Free recipes using Almond Flour I recommend

The Gluten-Free Almond Flour Cookbook by Elana Amsterdam

   

Book: The Gluten-Free Gourmet Cooks Comfort Foods

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.

Almond and Rice Flour Bread with Poppy Seeds

75 minutes Prep: 20 minutes Cook: 55 minutes
108 calories per serving view nutrition facts

Ingredients
1/2 cup almonds whole, with skins
1 1/2 cups rice flour, brown
4 tsps baking soda
1/4 tsp salt
3 tsps poppy seeds
1/2 cup yogurt, low-fat
1/2 cup water
1 large egg
1 large egg whites
2 tbsps vegetable oil

Directions

Preheat oven to 350 degrees F. Butter an 8 x 4 inch loaf pan.

Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed (the flour will prevent the nuts from turning oily). Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly.

Combine yogurt, water, whole egg, egg white and oil in a 2-cup measuring cup.

With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix.

Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day).

Makes one 18-ounce loaf (18 slices).

PER SLICE: 90 calories, 3 g protein, 11 g carbohydrate, 4 g fat (1 g saturated), 12 mg cholesterol, 115 mg sodium, 1 g fiber.

Source: San Francisco Chronicle by Jacquline Mallorca, re-posted on RecipeLand

[Photo to come]

Mango and Coconute Cake - Gluten Free from The Great Outdoors TV show

A wonderful Gluten Free cake from Better Homes and Gardens show that aired tonight

Ingredients:

Arrowroot flour
Desiccated coconut
Gluten Free flour
3/4 cup of pureed Mango
Coconut cream
200g Margarine
2 cups Sugar
Juice of a lime
5 Eggs
1/2 cup desiccated coconut
1/2 cup arrowroot
1 tspn bicarbonate of soda
2 1/2 cups of gluten free flour
1 cup orange and mango juice
1/2 cup of caster sugar (for syrup)
2 cups caster sugar (for glaze)

1. Scoup the flesh from a ripe mango and puree. You'll need about  3/4 of a cup of puree
   
2. 200g margarine and 2 cups of sugar. Beat until light and creamy
3. Add wet ingredients of Coconut cream, juice of a lime and 5 eggs. Beat it thoroughly.
4. Fold in more dry ingredients - 1/2 cup desiccated coconut, 1/2 cup arrowroot, 1 teaspoon bicarbonate of soda, 2 1/2 cups of gluten free flour. Stir together gently.
   
5. Stir in your mango puree and pour the cake mixture into a lined ring mould. Spoon any leftover mixture into muffin pans.
6. Bake for 170 degrees 40-50 minutes
7. Syrup is made by mixing one cup of orange and mango juice to half a cup of caster sugar. Bring to boil. Make sure it is nice and thick  The sugar is poured over the cake when it is hot. The glaze to decorate when it is cold.
   
8. For the glaze mix 2 cups of icing sugar with just enough orange and mango juice to make it turn.
9. Whilst the cake is still hot pour the syrup over it as it is most absorbent at this stage. Invert on a cake stand and allow to cool.
10. Once cool decorate with glaze, coconut and mango.
    

Sounds delicious!

Gluten-free Hazelnut Kiss Macaroons with Chocolate icing

Recipe and photo by Better Homes and Gardens

 

Ingredients

• 200g hazelnut meal
• 200g icing sugar
• 2 Tbsp Dutch cocoa
• 1 eggwhite
• 1/4 cup cream
• 100g dark chocolate, finely chopped

Seive:
200 grams hazelnut meal
200 grams icing sugar
1 tablespoon cocoa powder

Mix:
it all in with hands and work it into a paste with one egg white

Form:
then use lightly damp hands to form up teaspoon sized balls and put them onto a lined baking tray

Bake:
at 180oC 7-8 mins

Ice:
While they bake, make the icing
Pot on the stove, 1/4 cup cream to warm not boiling then add
100g dark chocolate chopped fine, then stir it all together

Once they have firmed in oven sandwhich together with chocolate icing so they 'kiss' like every good biscuit should

Gluten Free Recipe Directory

Gluten free recipes

• Gluten free recipes on ABC
• Gluten free recipes on Orgran
• Nu-Vit Health Foods recipes
• Pastry - Gluten Free Pastry 1
• Pastry - Gluten Free Pastry 2
• Peanut - Peanut butter cookies

Recipes by Select Health Foods

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Four Substitute Recipes
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Millet Recipes
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