Diana Johnson - Delicious Gluten Free Recipes

DELICIOUS
GLUTEN FREE
RECIPES With information and tips for dealing with gluten intolerance Collected, collated, adapted, and created Diana Johnson Copyright 2016 by Diana Johnson. Library of Congress Control Number: 2015921464 ISBN: Hardcover 978-1-4990-9802-0 Softcover 978-1-4990-9801-3 eBook 978-1-4990-9800-6 All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner. Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only. Certain stock imagery Thinkstock. date: 03/29/2016 Xlibris 0-800-443-678 www.Xlibris.co.nz 728663 CONTENTS Those who are gluten-intolerant will know the pain and discomfort that even a tiny amount of gluten can cause. date: 03/29/2016 Xlibris 0-800-443-678 www.Xlibris.co.nz 728663 CONTENTS Those who are gluten-intolerant will know the pain and discomfort that even a tiny amount of gluten can cause.

With damage to the lining of the small intestines caused by the inability to digest gluten, where we absorb the essential nutrients needed for good health, even a tiny amount of gluten can have a bad reaction. If you are cooking for yourself or others who are gluten intolerant, always remember to check all ingredients to make sure there is no wheat or gluten. In my recipes, GF means gluten-free, DF means dairy-free, and V means vegetarian which is different from vegan, where no animal products are eaten. (GF, DF, a nd V) 1 ripe banana 3/4 cup frozen berries 2 cups ice 1/2 tsp cinnamon 1/2 tsp nutmeg Top up with almond milk. Whizz and enjoy. (GF a nd V) 1 cup frozen blueberries 2 cups berry yogurt (GF) 400 ml milk 2 bananas 1 tsp orange zest 1/2 cup grainy cereal or muesli (GF) Layer ingredients in a blender, and whizz until evenly coloured and smooth.

Serve chilled, topped with orange zest and extra fresh, frozen, or dried blueberries. (GF a nd V) Pancakes 3/4 cup gluten-free flour a pinch of salt 1 egg 11 1/2 cups milk Sift the flour and salt into a bowl, and make a well in the centre. Beat the egg and milk together, and pour into the flour mix, stirring with a wooden spoon until a smooth batter of pouring consistency is achieved. Strain into a jug, and allow it to stand for 30 minutes. Grease the pan with butter between each pancake. Pour a soup ladle of batter into the greased pan.

Rotate the pan until the base is covered with a thin layer. When the top loses its shine and the underside is light brown, turn over and cook the other side for about 1 minute. Stack pancakes until ready to use. Filling 1 cup blueberries or sliced bananas or a mixture of both 2 1/2 cups GF Greek-style yogurt or whipped cream 2 tablespoons caster sugar Mix all together. Place a spoonful on each pancake, and roll up. (GF, DF, a nd V) 2 cups gluten-free bread mix 3/4 cup rice milk 3 eggs 1 teaspoon sugar 1/2 tsp cinnamon 1 ripe banana mashed squeeze lemon juice 1 tbsp. vegetable oil 1 tbsp. butter Mix together and add 1/2 tsp cinnamon and one mashed ripe banana. butter Mix together and add 1/2 tsp cinnamon and one mashed ripe banana.

Squeeze lemon juice. Mix again. Pour an even coating into the waffle maker, or cook in a greased frying pan using 1 tablespoon each of vegetable oil and butter, turning once. Cook until browned. Serve with maple syrup and fresh fruit, especially berry fruits e.g. (GF a nd V) 4 figs, ripe but not bruised 4 slices creamy blue cheese 4 tsp liquid or warmed honey Place the figs on a board and slice into quarters, leaving the base attached. (GF a nd V) 4 figs, ripe but not bruised 4 slices creamy blue cheese 4 tsp liquid or warmed honey Place the figs on a board and slice into quarters, leaving the base attached.

Squeeze gently at the base to open up. Place the cheese in the cut, and drizzle with honey. This can be served after the main course to cleanse the palate. (GF) Pancakes 250-gram can whole-kernel corn, drained 1 spring onion, finely sliced 1 tablespoon fresh coriander or parsley, chopped 1/2 cup coconut cream 2 eggs 3/4 cup gluten-free flour 1/2 tsp salt vegetable oil for frying Toppings 300 g sour cream or Greek-style yogurt 1 tablespoon lime or lemon juice 220 g smoked salmon or ocean trout, thinly sliced 1 tablespoon snipped chives Put all pancake ingredients into a blender or food processor, and blend until mixed. Heat a little oil in a heavy-based frying pan or electric frypan. Drop the corn batter, 1 tablespoon at a time, into the pan, and fry until lightly browned on both sides, gently turning once.

Cook 34 at a time, and repeat until all the batter is used, adding more oil as required. Add a little water to the batter if it becomes too thick. When ready to serve, top each pancake with a dollop of sour cream or yogurt mixed with lime or lemon juice, a thin strip of smoked salmon or ocean trout, and a sprinkling of chives. (GF an d DF) Dressing 250 g light sour cream 2 tsp seedy mustard 2 tablespoons freshly ground black pepper. Process together in a food processor 1 kg smoked chicken, discarding the fat and skin. cup chopped spring onions 1 can mandarin pieces, drained or 1 pawpaw quartered strawberries or tomatoes for garnish Cut the chicken meat into small pieces and place in a bowl and pour over dressing.

At this stage the chicken mixture can be refrigerated overnight. To serve, stir into the chicken mixture, the drained mandarin pieces, and the chopped spring onions If using pawpaw, spoon into pawpaw quarters. Garnish with strawberries or tomatoes. This can be served as a lunch dish. The words gluten-free conjure up thoughts of very little flavour, no sauces or graviesin fact, bland and boring. With the recipes in this book, I hope that I can show you how to make changes so that others will be asking for your food.

In fact, if youre doing the entertaining, serve these recipes for everyone to enjoy. Butters, marinades, and salsas are a great way to add flavour, especially at BBQs. Here are a few to tantalize the taste buds. 1/4 cup lemon juice 1/4 cup extra-virgin olive oil 1 tablespoon Dijon mustard 1 clove garlic, crushed 1 teaspoon thyme leaves 1/2 teaspoon ground white pepper Combine in a screw topped jar and shake well Combine with meat and marinate for 3 hours or overnight. This is great with pork, beef, lamb or chicken. 1/2 cup white wine 1/3 cup extra-virgin olive oil 2 tablespoons lemon juice 2 tablespoons oregano leaves 1 clove garlic, crushed Combine in a screw-topped jar and shake well Add to meat and allow to marinate for 3 hours or overnight.

This is great with lamb, chicken, or pork. 1/2 cup red wine 2 cloves garlic, crushed 1 teaspoon rosemary, roughly chopped 1/4 cup extra-virgin olive oil Combine in a screw topped jar and shake well Add to meat and allow to marinate for 3 hours or overnight This is great with beef or lamb. N.B. If marinating seafood, marinate for no more than 1 hour as the acid in the marinade will toughen the seafood if left after this time. These are great to keep in the freezer (or they can be kept in the fridge for up to 10 days). 100g softened butter 1 tablespoon capers, drained, rinsed, and finely chopped 2 anchovy fillets, drained and chopped finely 1 tablespoon chives, finely chopped Combine ingredients in a bowl. 100g softened butter 1 tablespoon capers, drained, rinsed, and finely chopped 2 anchovy fillets, drained and chopped finely 1 tablespoon chives, finely chopped Combine ingredients in a bowl.

Spoon onto greaseproof paper or cling-wrap, roll into a log shape and refrigerate. This is delicious with beef, lamb, or tuna. 100 g softened butter 1 tablespoon finely chopped Kalamata olives 1 tablespoon finely chopped semidried tomatoes 1 tablespoon finely sliced basil leaves Combine ingredients in a bowl. Spoon onto greaseproof paper or cling-wrap, roll into a log shape and refrigerate. This is delicious with beef, lamb, or tuna. 100 g softened butter 1/2 teaspoon dried chilli flakes 2 tsp finely grated lemon rind 2 tablespoons finely chopped fresh coriander leaves Combine ingredients in a bowl.