Having a gluten free diet is something more and more people are choosing and while this may be a lifestyle choice for many, for those with coeliac disease there is no choice. Sally Holland found this out when her husband was diagnosed with coeliac disease.
Sally, a self-confessed foodie, started work in the New Zealand Woman’s Weekly Test Kitchen in the 1970s. Fast forward 30 years Sally faced the challenge of creating delicious food for someone who had to be gluten free. Goodbye Gluten is Sally sharing all that she has learnt.
This is a great book for any collection with recipes that can be enjoyed by those on a gluten free diet as well as those free to eat what they choose with dishes like Ricotta Gnocchi, Grilled Polenta with Duck Ragu and Olive and Orange Tabouleh with Lamb. But what Sally has successfully achieved is a collection of recipes for those dishes that are normally impossible without gluten based flours; shortbread, sponge cakes and pastry for instance.
The secret to her success, Sally says is her flour mix. While commercial gluten free flours are widely available the results the yield can vary greatly. Sally shows at the beginning of the book how to make her gluten free flour and this is then used throughout the book enabling you to make things like Chicken, Chorizo and Mushroom Pot Pie, Tiramisu and Bacon & Cheese Muffins (see recipe below).
It is often said that food brings people together but, in the case of those with coeliac disease, it can set people apart. Goodbye Gluten aims to bridge the gap with tasty, regular food that can be enjoyed by everybody.
RRP $55, available at good bookshops.
Bacon and Cheese Muffins
GF | Makes 12 Muffins
200g bacon, gluten free
2 cups flour mix, gluten free
3 tsp baking powder, gluten free
1 tsp baking soda
½ tsp salt
2/3 cup natural yoghurt, gluten free
3 large eggs
100g butter, melted
1½ cups tasty cheese, grated
2 spring onions, finely sliced
¼ cup parsley, finely chopped
Preheat oven to 180°C.
Prepare a 12-hole muffin tray by lining with paper muffin cases or greasing with extra melted butter.
Chop bacon into small pieces and place in a heated frying pan. Cook for 3-4 minutes until just beginning to brown. Set aside.
Sift flour mix, baking powder, baking soda and salt into a mixing bowl.
Whisk the milk, yoghurt, eggs and melted butter together in a bowl.
Make a well in the centre of the dry ingredients and pour in the liquid mixture.
Add 1 cup of the cheese, spring onions, parsley and bacon. Mix until well-combined.
Spoon into the muffin tins. Sprinkle remaining cheese on top of the muffins.
Bake for 20-25 minutes until golden and the tops spring back when pressed lightly with a finger.
These muffins are beautifully tender and great for popping in the lunch box or having with a bowl of soup. You may like to play around with different ingredients. Substitute feta or blue cheese for the cheddar. Add finely chopped red capsicum, sundried tomatoes, spinach or sweetcorn instead of the bacon. Sometimes it might be just what’s in the fridge! There is no need to butter these muffins.
Gluten Free Flour Mix
Makes 4 cups
This is easy to mix up and is best stored in an airtight container in the pantry. I have used white rice flour and cornflour from maize not wheat. Xanthan gum is made from corn sugar and is used as a gluten substitute to give elasticity in gluten free baking. Tapioca flour is also known as arrowroot.
2 cups rice flour
1 cup tapioca flour
1 cup cornflour
2 tblsp xanthan gum
Sift all ingredients into a large mixing bowl. Using a wire whisk slowly stir until well-blended.
Transfer to an airtight container.