Monday, February 01, 2010

Two gluten free recipes



More and more people are tested to discover the they either suffer from Coeliac disease or gluten intolerance. Erica E. Brady, my American cousin sent these two gluten-free recipes that she'd got from Rita Evans, a friend. The first substitute quinoa with ordinary flour, the other use rice flour, one of the most common flour substitutes for sale in ordinary supermarkets.

Quinoa Veggie Burgers


3 cups (70 cl) cooked, cooled Quinoa – make sure all water is absorbed and consistency is fluffy when measuring.
4 oz (100 grams) extra firm tofu
½ rice French roll processed to bread crumbs or 1/2 cup (15 cl) gluten free bread crumbs
1/3 (5 cl) cup black beans
1 med yellow onion – finely chopped
¾ lb (320 grams) Portobello mushrooms – sliced
1-2 tsp chopped garlic
1 tbsp Worcestershire sauce
2 tsp kosher salt
1 tsp cummin
Splash of Sherry wine

Sauté onion, mushroom (cook all water out of mushrooms) add garlic and Sherry at very end, lower heat and cook most of liquid out– let mixture cool slightly.

Combine all ingredients in large bowl and hand mix, being sure to well incorporate tofu into as small pieces as possible.

Add entire mixture to food processor and pulse until smooth but still with some texture.

Test a small portion either raw or cooked and correct seasoning if necessary

Chill for approx 30 min and form into patties – can be formed, separate with parchment paper and frozen.

Cook on flat top – if using sauté pan, do not cover.

Gluten-Free Corn Bread

Ingredients:

1 cup (23 cl) white rice flour (or other gluten free flour)
3/4 (18 cl) cup stone-ground cornmeal
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
3 tbsp sugar
1 tbsp honey
2 beaten eggs
¾ (18 cl) cup corn niblets
1 (23 cl) cup milk
1/4 (6 cl) cup melted butter

Directions:

Preheat the oven to 400 degrees (200 C). Mix the dry ingredients (flour, cornmeal, baking powder, salt, and xanthan gum) together in a medium bowl and set aside.

In a food processor combine milk, sugar and corn niblets – pulse for 10 seconds. Add eggs and process for 30 seconds.

Add this mixture all at once to the flour mixture and stir until just moistened. Add melted butter and stir until just combined.

Pour batter into the hot buttered cast iron skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean.

Serve warm.

Other Gluten-free stories on Enjoy Food & Travel

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