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Dec 27, 2009, 6:49pm

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Coeliac City Forum :: Coeliac City :: We need your recipes! :: Recipes
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AuthorTopic: Recipes (Read 225 times)
Tiffany Sullivan
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Recipes
« Thread Started on Jun 28, 2008, 1:27pm »		[Quote]
Hi,

At Coeliac City, we love having your input. Send us your gluten-free recipes, so we can share with the rest of the Coeliac City world. For me, i'd like gluten-free pies and desert recipes, but send us anything and everything.

Thanks - we couldn't do it without you!

Tiffany
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eva
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Re: Recipes
« Reply #1 on Aug 18, 2008, 8:58pm »		[Quote]
Fruit Cake
1/2pt black tea, no sugar- made with 2 tea bags.

12 oz dry fruit - raisins, sultanas etc.
4oz sugar
2 medium eggs
8oz gluten free flour
1tea sthingy wf baking powder
1 tea sthingy xanthia gum

soak dried fruit in half a pint of strong tea for about 20-30 mins.

Heat oven to gas mk 5, 190c, grease 2 lb loaf tin.

in large bowl beat together sugar, eggs until pale. Add wf flour, and dry fruit with tea mixture.

sthingy mixture into loaf tin, cook in centre of oven for about 1 hr.

remove from tin immediately after cooking. Wrap well in kitchen foil. Serve slightly warm.


eva
« Last Edit: Aug 18, 2008, 9:00pm by eva »Link to Post - Back to Top  IP: Logged
eva
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Re: Recipes
« Reply #2 on Aug 18, 2008, 9:06pm »		[Quote]
its supposed to say 1 tea spn of xanthia gum

1 tea spn baking powder


spn into lined tin
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eva
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Re: Recipes
« Reply #3 on Aug 18, 2008, 9:10pm »		[Quote]
coconut cookies

6 oz wf flour
2 oz marg (I use dairy free)
3 oz sugar
4 oz desicated coconut
1 t xanthia gum
1 t baking powder

gas mark 3. Line baking sheets with greese proof paper.

cream together butter, and sugar.
Add flour, xanthia gum, baking powder, add coconut. 1 egg.

using dessert spn - put a spn full of mixture onto the baking sheet, cook for about 15 -20 mins.
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Tiffany
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Re: Recipes
« Reply #4 on Aug 18, 2008, 10:19pm »		[Quote]
Thanks Eva, they're great!

Tiffany
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eva
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Re: Recipes
« Reply #5 on Aug 20, 2008, 1:30pm »		[Quote]
you're welcome :) i'll have to sort out some more recipes. I love to cook
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Tiffany
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Recipes on Coeliac City
« Reply #6 on Aug 21, 2008, 8:00pm »		[Quote]
Hi Eva,

Your recipes are now on Coeliac City, within the Product of the Month section of the site.

Thanks again and please keep sending them.

Tiffany
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eva
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Re: Recipes
« Reply #7 on Aug 22, 2008, 2:50pm »		[Quote]
chocolate bisucits

4oz dr marg
2 oz sugar
8oz wf flour
1oz cocoa
1 t xanthia gum
1 t baking powder
5oz cranberries (or omit the berries, or add different berries)

gas mark 4.
beat sugar, marg together until creamy.
Slowly add the eggs, add cocoa, cranberries. Add four.
Mix together. Spn onto greased baking sheet, cook for about 15 mins, cool on wire rack
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jeff
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Re: Recipes
« Reply #8 on Sept 30, 2008, 3:18pm »		[Quote]
Hello everyone
----------------
guild hosting
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CARMEL
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Re: Recipes
« Reply #9 on Aug 9, 2009, 9:50pm »		[Quote]
GF BATTER FOR FISH JUST LIKE THE CHIPPY ONLY BETTER YOU NEED 1 CUP GF FLOUR DOVES FARM GOOD 1/3 CUP OF CORNFLOUR 1/2 - 1TSP SWEET PAPRIKA OR LESS 1TSP SALT 1TSP SUGAR 1TSP OIL 1 CUP OF ICE COLD SODA OR ANY FIZZY WATER MIX ALLTOGETHER BEST PREPARE 10 MINS BEFORE COOKING AS AIR REMAINS IN BATTER HEAT OIL IN FRY PAN OR DEEPFAT FRYER TEST WITH CUBE OF BREAD IF BROWNS QUICK OIL READY PAT DRY FISH LIGHTLY DUST FISH WITH FLOUR DIP IN BATTER SLOWLY LOWER FISH IN FRYER SO BATTER COOKS A BIT AND THEN IT WONT STICK TIBOTTOM COOK 10 -15 MINS DEPENDING ON COLOUR YOU WANT IT PUT IN OVEN ON GAS 180 ON WIRE RACK IF PREPARING MORE THAN 2 AS THIS KEEPS IT WARM AND CRISP ENJOY AMERICAN CUP MEASUREMNTS GO ON INTERNET TO TRANSLATE INTO ENGLISH
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CARMEL
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Re: Recipes
« Reply #10 on Aug 9, 2009, 9:55pm »		[Quote]
TOFFEE APPLE CRUMBLE LOOK UP NORMAL RECIPE FOLLOW DOVES FARM RECIPE FOR CRUMBLE ADD 1 CUPFUL OF COCONUT TO CRUMBLE TO DIE FOR KIDS LOVE IT IT DOES NOT GO WET AND GOOEY
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carmel
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Re: Recipes
« Reply #11 on Aug 9, 2009, 10:00pm »		[Quote]
pizza i used to love making my own pizza took a couple of yrs to perfect now alas no more best substitute juvela pizza base or procellli or any that you like smear base with 1tbsp pesto or sacla bruschetta sauce add 1tbsp tom puree and drop of olive oil if necessary place strips of parma ham 0r any good proscuitto then strips of mozerella sprinkle some italian herbs on drizzle of olive oil gas 180 on rack if you want it crisp 20 mins nice hot or cold for picnic or pack lunch non coeliacs i know love it :)
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carmel
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Re: Recipes
« Reply #12 on Aug 9, 2009, 10:07pm »		[Quote]
yorkshire puds-2/3 cup of doves farm sf or plain flour 1/3 cup cornflour 1/2 tsp salt grind of black peppper 1tsp gf baking powder 1tsp xanthum gum mix dry ingredients add 1 cup milk and 2-3 eggs whisk leave to stand for 1/2 hr 1 tsp of dripping or oil in muffin pans oven 240 when spitting hot pour in batter halfway be quick put in oven for 20 mins then turn down to 200 if nearly done put on rack for further 15 to crisp up lovely my dad die hard yorkie man prefers these now i can eat 3 with my dinner or more :)
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carmel
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Re: Recipes
« Reply #13 on Aug 9, 2009, 10:13pm »		[Quote]
gooey chocolate muffins 2 1/2 cups gf flour 1tsp salt 1/2 cup cocoa 1tbs gf baking powder 1 cup soft brown sugar 16 oz broken chocolate milk and dark mix from aldi gf and lovely 1/4 cup sunflower oil or melted butter 2tbs vanilla extract costco do vanilla bourbon essence big bottle really makes adifference to puds natural taste 3/4 cup milk 4 eggs mix all up loosely dont over mix put in cases 3/4 full bake 20-25 mins on oven 180 eat hot or cold or next day pop in microwave for 40 secs gooey heaven
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livin
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Re: Recipes
« Reply #14 on Nov 14, 2009, 7:33pm »		[Quote]
You will need to source a wheat and gluten free flour. The one used here was Doves Farm Wheat and Gluten Free Plain White Flour (or you can also use their bread flour) which you can buy in Tesco or other supermarkets and health food stores in the UK. If you live in France, go to your local Bio-Coop (I know there's one in Chateauroux and Montlucon) and find a flour mix that includes a blend of Rice, Potato, Tapioca, Maize, and Sarrasin, or indeed try making your own blend from individual flours and experiment. If you are not gluten and wheat intolerant, then use ordinary fine plain white flour.

You will need: (Makes batter for two large onions, chopped into rings, or 20+ prawns, or 4 pieces of fish)

140ml Canada Dry or other suitable fizzy liquid (I haven't tried champagne yet!!) (using dark beer makes lovely crispy batter.)

80gsm Wheat and Gluten free flour

1 egg white with a pinch of salt - whisked until stiff

1/2 teasthingy Cayenne

1/4 teasthingy turmeric (optional)

1 teasthingy of mustard (Dijon is good)

1 tablesthingy grapeseed or olive oil

1/2 tsp Salt

Deep Fat Fryer with fresh frying oil

Milk for soaking onions

2 large onions sliced into rings

Method to make onion rings:

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Separate the onion rings, place in a bowl and soak in some milk for 10 minutes or more. (You can use the milk later to make a sauce perhaps?)
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In a large bowl pour in the fizz, add the oil, the salt, mustard and spices. Whisk lightly until mixed.
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Add a small amount of flour at a time and whisk until mixed.
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When you are nearly ready to fry - whisk the egg white in a separate bowl until stiff.
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Gradually and gently stir the batter mix into the egg white until blended.
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Drain the onion rings (saving the milk for a sauce if desired).
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Sprinkle some extra flour on the onions rings and shake until lightly coated.
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Add about a third of the onion rings to the batter and coat them. Then place in hot fat (with tongs) individually, as quickly as you can, but without splashing any fat.
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Turn the onion rings and separate as best you can. When golden to mid brown raise the basket and drain the fat. Tip the rings onto a baking tray (place a kitchen paper on the tray to help soak up any excess fat) and place in a warm oven (150 degrees C) to keep warm.
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Fry the next two batches as above and serve.

These are absolutely delicious. They are light and crispy (and stay crispy for quite some time, even when cool). They are lovely dipped in mayonnaise or a chilli dip.

You could serve them with mixed grills, salads, chips - anything you fancy really!

This batter is also excellent for fish, prawns etc.
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