As I have a child with Coeliac (Celiac) Disease, my interest is gluten-free food for kids, particularly for the school lunchbox. I hope that by writing this blog I can share my ideas with you and that you may have some ideas to share with me.
It’s no secret that I’m lacking in Asian cooking skills. I love Asian food – especially because so much of it can be made gluten-free – but I just don’t have the right touch in the kitchen. Nevertheless, there are a few things that I can pull off. For example, these gluten-free Asian Vegetable Pancakes. They make a great light meal and the leftovers are brilliant in the lunchboxes the next day. Best of all, there’s no limit to flavour combinations – just choose whatever veggies your family will eat, or whatever veggies will challenge their tastebuds – either way, they work really well.
I decided to extend my family’s palates with fresh ginger and coriander, two of my favourite Asian flavours. I didn’t hold much hope that they’d eat them, but to my surprise, they tucked in, no problems!
You can also serve these pancakes with a dipping sauce, for example sweet chilli sauce, plum sauce or soy sauce.
Looking for some other lunch ideas? Check out my eCookbook.
Here in Australia, we’re just coming out of the depths of winter. Not that we ever experience very severe winters in our Mediterranean climate, but it does get cold enough to crave a bit of comfort food, like these gluten-free Bread and Butter Puddings.
This recipe isn’t new – you’ll actually find it in my eCookbook – but I was inspired to recreate it because of Lifestyle Bakery’s brand new range of gluten-free bread. The range includes a fruit loaf that is incredibly soft and flexible and loaded with gorgeous spices and fruit. Check out my post that includes video of the bendy gluten-free breads. Amazing!
Bread and Butter Pud may not seem like a very practical lunchbox choice, but this recipe allows you to make individual puddings using a muffin tin. Because the custard is baked, it becomes fairly solid, which makes the puddings easy for kids to transport and handle.
You can make a custard from scratch (it’s not difficult nor time consuming) and then use the leftovers to make the individual puddings. That’s the beauty of this recipe – it’s flexible enough to make as few or as many puddings as you need. My son’s a bit of a custard junkie, so he would happily eat these until the cows come home.
Ingredients – Gluten-free Bread and Butter Pudding
Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line 6 cavities in a half-cup capacity muffin tray.
Spread out bread slices on bench top. Using a rolling pin, gently roll over each slice of bread until it is approximately 3 or 4 mm thick. Spread with a thin layer of butter. Press each slice of bread into each muffin tray cavity. Press overlapping edges into one another, but don’t worry too much about holes or cracking in the bread.
To make the custard, separate the egg yolks into a small bowl. Lightly beat them and set aside.
In a small saucepan over medium heat whisk together the cornflour with 125 ml (half a cup) of the milk. Whisk until evenly combined and there are no lumps. Add the rest of the milk, sugar and vanilla essence while whisking constantly to prevent mixture from catching on the bottom of the saucepan.
Continue to whisk until mixture is hot and thickened a little, but not boiling. Remove from heat and slowly add the egg yolks, whisking constantly to ensure the custard is smooth.
Return saucepan to medium heat and continue to whisk until custard is quite thick. Remove from heat immediately.
Spoon hot custard into the bread-lined muffin cavities until each cavity is filled.
Bake for 20 minutes.
To serve, grate a little nutmeg over each pudding (optional). Serve hot with ice cream, or at room temperature in the lunchbox.
There will be enough custard left over to serve 3 or 4 people as a dessert.
It’s always pretty exciting when brand new gluten-free products hit the market, especially when we’re talking about gluten-free bread.
I’ve said it before and I’ll say it again. I think gluten-free bread is the holy grail of gluten-free baking. If you can achieve a light and fluffy loaf of gluten-free bread, then you’ve really done something special. Especially if a slice of that bread is flexible enough to wrap around a snag.
Making gluten-free bread is something that I find so tricky that I decided long ago to leave it to the experts. You won’t find a bread recipe on this site, that’s for sure.
It turns out that Lifestyle BakeryIS an expert in this area. Its new range of gluten-free breads is being rolled out right now and, well, it’s pretty amazing.
Lifestyle Bakery was kind enough to send me a sample of its new range and we were only too delighted to road test the products.
Five products equals five good reasons to try the new range. Here they are:
1. Gluten-free bread – Multigrain Loaf
This loaf has a lovely, nutty flavour, packing a nutritional punch with sunflower seeds, pumpkin seeds, poppy seeds, linseeds and quinoa. There’s just enough seeds for a lovely taste and interesting texture, but they aren’t overloaded in the bread. Always a good thing!
As you can see from this short video, the bread is beautifully flexible, even with the seeds.
Lifestyle Bakery Multigrain Video - YouTube
2. Gluten free bread – High Fibre White Loaf
This loaf is amazingly flexible, with a soft texture and plenty of fibre in disguise, just in case you’ve got a fussy eater. It’s a decent size, too and passes the sausage test. Check out this image from Lifestyle Bakery’s own website. It really is as good as it looks!
Image courtesy of www.lifestylebakery.com.au
3. Gluten-free bread – Fruit Loaf
Fruit loaf is such a delicious treat. Toasted slices are warm and comforting with butter slathered all over. Yum! And, just quietly, if you’ve been caught out without enough food in the house for a lunchbox recess, keeping a Fruit Loaf in your freezer can really come to your rescue.
This loaf is wonderfully bendy – just take a look at the video below – and it tastes fantastic. Lightly spiced with a generous helping of fruit. Just the way it should be!
Lifestyle Bakery Fruit Loaf - YouTube
4. Gluten-free bread: High Fibre White Rolls
Wow. Just wow. White rolls, high in fibre and the perfect size for lunchboxes. Fill them with cold meat and salad ingredients, or for something different, try my recipe for Gluten-free Hamburgers.
These rolls are soft and springy, as well as flexible. No coarse crumbs in sight! Check out the video for proof:
Gluten free bread rolls - YouTube
5. Gluten-free bread: Bake at Home White Dinner Rolls
Holy smokes! What a great idea! I can’t think of anything more comforting than the smell of bread rolls heating up in the oven. But this is so often torture for someone on a gluten-free diet. Not any more! These rolls are the perfect size for a dinner and they form a lovely crust, with soft and fluffy bread on the inside. And did I mention lashings of butter? Six rolls per pack. Bingo!
Image courtesy of www.lifestylebakery.com.au
For stockists, check out your local independent supermarket. Fruit Loaf is now available nationally in Woolworths.
Lifestyle Bakery provided its products to me in exchange for a fair review. All opinions are my own.
Hello! Sorry it’s been so long between drinks. These days, I have so many recipes in my head but so little time to develop them. C’est la vie, as the French say. Life is hurtling along, but it’s nice to be able to get back to blogging. I’ve been laid up with a very sore back these past few days, so it’s an ideal time for me to catch up.
There’s been a few changes for me recently. In March I finished up a two-year stint as a Content Manager for a local law firm. Now I’m back to freelance writing, and am enjoying the chance to write on a wider range of topics. I’m planning a bit of further study as well, so interesting times lay ahead!
These days, my recipe development tends to be spontaneous – if I have a cook-up, sometimes a new recipe results. This Gluten-free Cinnamon Tea Cake is a product of that spontaneity and actually, it represents a milestone for me.
Well, you may have noticed that many of my gluten-free baking recipes contain a fruit or vegetable to lock in the moisture. This is especially important in baked goods that need to rise. I’ve tried and failed to successfully bake goods that are mainly flour-based. For example, bread. I’m hopeless at bread. I’ve created a successful scone recipe in the past, with apple to lock in the moisture. And wow, those scones worked so well that I put them in my eCookbook! Check it out if you’re looking for a scone recipe.
Anyway, this is the first time that I’ve successfully made a cake without including a fruit/vegetable. Not only did it work, but it’s good! It passed the family test, too. #winning
I slice the cake into individual serves, wrap them and freeze. I can then defrost as required for school lunchboxes.
The key ingredient here is ricotta cheese. It’s a great replacement for moisture-rich fruit and veg. Greek yogurt is good too, just quietly, and I’ve used that pretty successfully in other recipes, for example my Gluten-free Lemon and Poppy Seed Cupcakes.
And the other advantage is that without fruit or veg, this cake is really quick to make. The bundt tin is essential to ensure the cake cooks evenly. If you don’t have one, consider making a purchase – it’s a great investment in successful gluten-free baking.
Ingredients – Gluten-free Baking
50 g tapioca flour
70 g sorghum flour
60 g brown rice flour
5 g psyllium husk
30 g baking powder
165 g brown sugar
2 tsp ground cinnamon
250 g ricotta cheese
1 tsp vanilla essence
125 ml oil
50 g butter
100 gluten-free icing mixture
1 tsp milk
Preheat oven to 180° Celsius (conventional) or 160° Celsius (fan-forced). Grease a 24 centimetre fluted bundt cake tin.
In large bowl of electric mixer, beat eggs on medium speed for 5 minutes.
Sift into the bowl the flours, psyllium husk, baking powder. Add sugar and cinnamon. Add ricotta cheese, vanilla essence and oil.
Mix until well-combined.
Pour evenly into cake tin. Bake for 35 minutes or until a skewer, when inserted, comes out clean.
Leave in tin to cool.
In a small bowl, melt the butter. Sift in icing mixture and add milk. Stir to combine. Once cake is completely cooled, turn out of bundt tin and spread icing evenly over cake.
Hi there! It’s autumn Down Under at the moment, although we’re still experiencing summer weather. It was really something for the family to go body surfing at the beach over Easter. The warm weather has been great, but it’s also been very dry here, which unfortunately brought my fig season to an abrupt end. Normally, my fig tree produces 30 to 40 kilograms of fruit. This year, I think we may have been lucky to have around 15 kilos.
So we’re all looking forward to some proper autumn weather. Crisp and cool, with gorgeous changes in tree leaves. It will happen eventually!
In the hope that the cooler weather will be with us soon, here is a soup recipe which is one of my family’s favourites. I tend to cook this when I’ve got chicken breast on hand, but am all out of ideas. The great thing about soup is that the ingredients are fairly approximate, so you can really just throw in whatever you have on hand.
For the noodles, I used Orgran’s Gluten-free Rice and Corn Spaghetti Noodles. The Orgran website says that they’ve been discontinued, which is a shame because they’re brilliant in this soup. So if you find them, do yourself a favour and stock up. And if you can’t find them, use gluten-free spaghetti. Just break up the uncooked spaghetti into small pieces and throw them in the pot to cook. The starch that they release when cooking makes a beautiful thick base for the soup.
This makes a big pot of soup so there’s plenty for a second meal and for school lunches. Send heated soup in a thermos for a filling and warming lunch. And if you’d like to try an Asian-style Chicken Noodle Soup, click through on the link.
2 skinless chicken breast fillets
2 tbs olive oil
1 brown onion, peeled and diced
3 large carrots, peeled, trimmed and diced
2 celery stalks, trimmed and diced
Kernels from 1 cob of corn
1. 5 L gluten-free liquid vegetable stock
2 generous handfuls of noodles, cooked
Salt to taste
Chopped spring onion and black pepper, to serve (optional)
Over high heat, boil a medium-sized pot of water. Add the chicken breasts (ensuring that they are covered by the water) and bring back to the boil. Reduce heat to medium-high and allow chicken to poach for approximately 15 minutes, or until cooked through.
Meanwhile, in a large stockpot, heat oil over high heat. Add onions and cook for two minutes, stirring occasionally. Add carrots and celery stalks and cook for 5 minutes, stirring occasionally, until softened. Add the corn kernels and cook for a further minute, stirring occasionally.
Add the stock to the pot and bring to the boil. Then reduce heat to medium-high.
In the meantime, remove the chicken from the water and drain. Using two forks, shred the chicken and then add to the soup. Cook for 10 minutes.
Add the noodles and cook for a further 5 to 10 minutes, or until cooked through. If soup is too thick, use a little water to thin to desired consistency. Add salt to taste.
Serve immediately, with sliced spring onion and black pepper.
Well, hello there! I hope you’ve had a great start to the new year and that you had a fantastic festive season. It’s summer here in Australia and we’ve just sweltered through a week-long heatwave. Thank goodness for air-conditioning. It’s not a luxury over here. It’s a health necessity.
Kids have now returned to school after about 7 weeks of summer holidays. The schedule of activities is looking pretty packed. In fact, I was just about hyperventilating into a paper bag when I realised how many early starts we’re going to have this term. Sometimes I think that my head’s so cluttered with logistics and plans for keeping kids organised that I have no idea how to get through the day.
But I do. And so does every other parent. Crazy times.
So the opportunities for me to actually develop new recipes seem to be shrinking, but this gluten-free and dairy-free tropical slice has been in the works for quite a while. I finally had some opportunity over the summer holidays to finalise it.
It took a number of attempts because pineapple presents a few challenges. It’s high in liquid and will release a lot of that liquid during the cooking process. That means that it took a fair bit of tweaking to get the texture right.
I was going for a “short” slice texture, but because of the liquid in the pineapple, it’s a little more cakey. I suspect that squeezing the liquid out of the pineapple might give a different result but I might save that for further experimentation down the track.
It’s important to use fresh pineapple for this recipe. Canned pineapple is logged with even more liquid, so if you use it you’ll find the batter is too wet to properly cook.
There’s nothing like fresh passionfruit pulp to top this one off, but if you can’t get fresh passionfruit, try to get a jar of 100 percent passionfruit pulp. Steer clear of canned pulp because the more liquid that is added to the pulp, the more the taste is diluted. And that would be a shame!
If you’re looking for other gluten-free lunchbox snacks? Check out my eCookbook.
And if you’re in need of gluten-free AND dairy-free recipes, check out my post on how to convert many of the recipes in my eBook to dairy-free.
100 g tapioca flour
80 g sorghum flour
80 g brown rice flour
5 g psyllium husk
5 g baking powder
100 g brown sugar
50 g coconut milk powder
1 tsp vanilla essence
125 ml oil
125 ml coconut milk
230 g fresh pineapple chunks (1 cm chunks)
80 g gluten-free icing mixture
50 g butter (or for a dairy-free option, use a dairy-free spread, such as Nuttelex), melted
25 g fresh passionfruit pulp
Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line an 18 centimetre by 28 centimetre slice tray.
In the large bowl of an electric mixer, beat egg for 5 minutes. Sift in tapioca flour, sorghum flour, brown rice flour, psyllium husk and baking powder. Add brown sugar, coconut milk powder, vanilla essence, oil and coconut milk. Mix until combined.
Add pineapple chunks and gently fold into mixture.
Pour mixture into slice tray and spread to evenly cover base of tray.
Bake for 30 minutes. Allow to cool in tray.
Meanwhile, to make the icing, sift icing mixture into a bowl. Add melted butter (or Nuttelex) and passionfruit pulp. Stir to combine.
When base is completely cool, spread icing evenly over the top. Cut into 4 centimetre squares. Serve immediately, or within 3 days. Can be frozen.
Way back when I first started this blog, one of the first things I did was to write a list of all the foods that I wished were gluten-free. Filo pastry was at the top of that list. Gluten-free filo pastry. Now there’s a happy thought.
Imagine enjoying that super-crisp, super-thin pastry again. And all the Greek delights you could enjoy once more. Gluten-free Spanakopita, gluten-free baklava. …. Uh, what? … Sorry. I must have slipped into a dreamy trance for a moment.
Gluten free filo pastry: Does it exist?
Anyway, gluten-free filo pastry (or gluten-free phyllo pastry) does exist, if you make it. The legendary Gluten Free on a Shoestring blog has a gluten-free filo pastry recipe that seems reasonable enough – it even comes with a recipe for Spanakopita – but it does use a product called Expandex, which isn’t available in Australia. From what I can gather, Expandex is a modified tapioca starch, so you may be able to make the recipe using a normal tapioca starch in the same quantities. But perhaps the results won’t be as good.
The thing for me, though, is that I’m not great with pastry. I’ve never been good at making it, and even handling it seems to be a challenge. So I’m not the kind of cook who wants to jump in and make my own gluten-free filo pastry from scratch. I’m also time poor, which presents an additional challenge. Are you with me? I’ll bet.
I just want to mosey up to the refrigerator section of my local supermarket and help myself to a box of commercially produced, gluten-free filo pastry. Wait … Sorry. Dream-like trance has taken over again.
Yeah, so that’s hardly likely to happen at least in the short term. Probably because it’s HARD to make a good gluten-free filo pastry. But again, I’m just guessing. Never tried it and I doubt I ever will. At least not until I have a granite bench top in my kitchen, just so I can work some pastry magic (dreaming again).
In the meantime, I’ll put up with my awful old laminate bench tops (or whatever they’re made of. I don’t really know because my kitchen’s that ancient).
And in the meantime, it is possible to enjoy some Greek flavours, minus the pastry. It’s spinach and silverbeet season at the moment and between my parents and my neighbours, I seem to have abundant access to the good stuff. So it seemed logical to create a recipe.
Apart from all the great health benefits, one of the reasons I love spinach and silverbeet is that you can cook it and then freeze it, ready for the next time you feel like popping it into your cooking.
Whilst I appreciate that many kids don’t like their greens, these bites are small enough for them to sample. And you may not really care about whether the kids like them. I sure didn’t! They make a great lunchbox addition for grown-ups too, and they’re really filling.
While I’m at it, I hate to scare you, but Christmas season is fast approaching. That means parties and cocktails and – eek! – the need for finger food. Having to come up with gluten-free finger food can scare the pants off some people, but if you arm yourself with these little gems, you can confidently go forth and conquer your guests’ taste buds.
And just quietly, I think that a bit of chopped fresh dill would work a treat in this recipe. Yummo!
Serve in lunchboxes with some vegetable sticks and sliced cooked chicken breast. Or, as fingerfood with a dipping sauce made up of Greek yogurt, a squeeze of lemon juice and some chopped dill.
Looking for some more finger food recipes? Try my gluten-free recipes for Balsamic Rosemary and Sea Salt Scrolls, Corn and Bacon Mini Frittatas and Cheesy Corn Fritters. Recipes in my eCookbook.
1 large bunch of fresh spinach (or silverbeet) (approximately 320g)
110 g ricotta cheese
100 g feta cheese
15 g chopped spring onions (green part only)
Finely grated zest of 1 large lemon
Salt and pepper to taste
Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line 12 cavities in a mini-muffin tray (50 millilitre capacity).
Roughly chop leaves of spinach (or silverbeet). Rinse thoroughly. Put in large pot with water covering the bottom. Cover and bring to the boil over high heat. Cook until wilted (approximately 5 minutes). Move from heat and allow to cool a little.
Drain spinach and transfer to a dry, clean tea towel. Use towel to squeeze out excess liquid from spinach. Squeeze out as much as possible.
Put spinach in the bowl of a food processor. Add other ingredients.
Process until well combined. If necessary, add a drizzle of olive oil to loosen up the mixture.
Spoon mixture into muffin tray cavities. Press down with back of spoon to compact the mixture. Fill each cavity.
Why, hello! It’s been a while since I’ve checked in – still struggling to find enough time for blogging but hanging in there. Thought I would tempt you with this Gluten-free Lemon and Blueberry Breakfast Loaf. It’s also nut-free, dairy-free and refined sugar-free. Pretty good, huh?
About 10 days ago, my Grandma passed away. She was 98 years old and lived independently until the last month of her life. I was privileged to be with her at the end, along with other family members. Now I know what people mean when they say that someone passed away peacefully.
She was my last grandparent.
She enjoyed a very busy social life in her latter years. I used to come across her at the local shopping mall every now and again. The last few times I saw her there, I got her to pose with me for selfies, much to her amusement.
Grandma probably never thought of herself as a great cook, but there’s no doubt that her cooking brought joy and comfort to the rest of us. She was also of an era when self-sufficiency was an important part of every day life and waste was minimal. She preserved the fruit from her backyard fruit trees, ensuring a year-long supply of fruits for desserts and baking. She also made jams and her own special lemon cordial. She gave her whole family enduring happy memories via our taste buds.
It was from this example and from other other women in my family that I learned to make jams and relishes and how to make the best of excess fruit. It was an important way that her legacy has kept me in touch with my “granny skills.”
She was a beautiful, serene, intelligent woman who delighted in her family and adored her growing tribe of great-grand children. We’ll really miss her.
And now for a complete change of subject… It’s lemon season, so my Grandma would probably approve of using excess lemons in baking.
I developed this recipe some time ago and had forgotten about it but cooked it recently and was pretty pleased with the results.
Breakfast is a bit of an issue in our house. My coeliac daughter doesn’t much like breakfast – the options are a bit boring for her. Sometimes she’ll mix things up by making a salad wrap, or spreading some homemade choc-hazelnut spread on toast, but mostly she’s not very interested in the options.
This loaf is a great option for breakfast. It’s free of refined sugar – instead it’s sweetened with rice malt syrup. It’s made with whole ingredients and it’s also dairy free. Yeehah! And don’t worry about the texture – it’s not crumbly.
This makes a great breakfast on the run – just slice and go. And it’s substantial so will keep you full for a good long while. If you’ve got time to sit down and eat, try it warmed up with a generous drizzle of rice malt syrup or maple syrup if you’re feeling like a treat! It will also go down a treat as a lunchbox snack.
Ingredients – Gluten-free Lemon and Blueberry Breakfast Slice
280 g blueberries (fresh or frozen)
160 g rice malt syrup
90 g brown rice flour
80 g sorghum flour
50 g tapioca flour
30 g baking powder
5 g psyllium husk
120 g coconut oil, melted
2 tsp vanilla essence
100 ml lemon juice
Zest of 1 lemon
1 tbs chia seeds
125 ml rice milk
Preheat oven to 180° Celsius (conventional oven) or 160°Celsius (fan-forced oven). Grease and line a 13 x 23 cm loaf tin.
In the large bowl of an electric mixer, beat eggs on medium speed for 5 minutes.
In the meantime, put 130 g of the blueberries and 60 g of the rice malt syrup into a microwave safe bowl. Microwave on high, uncovered, for 2 minutes. Stir and then microwave for a further 2 minutes. Stir and then microwave at one minute intervals for a further 2 or 3 minutes until mixture has thickened and has a jam-like consistency. Set aside to cool a little.
Sift the flours and baking powder and psyllium husk into the beaten eggs. Add the coconut oil, vanilla essence, the remaining 100 g of rice malt syrup, lemon juice, lemon zest, chia seeds and rice milk. Mix until well combined.
Add the remaining 150 g blueberries and gently stir through the mixture.
Pour batter into loaf tin. Gently spoon over the blueberry syrup mixture so that it covers the top of the loaf fairly evenly.
Bake for 45 minutes, or until a skewer, when inserted, comes out clean.
It’s been a long time between gluten-free posts. Sorry about that, but health issues continue and frankly I’d rather lie on the sofa watching old episodes of ER (I’m now halfway through season 12. That’s commitment for you).
Still, you’ve read it all before, so no point dwelling on it.
South Australia’s gluten-free expo, Gluten Matters, was held about a month ago. It was only the second time the expo’s been held in SA and it was huge compared with the first expo. I presented a talk on Managing your Gluten-free Child’s Social Life and did a couple of cooking demos as well. My kids, especially my coeliac daughter, thought it was AMAAAZING. And it was.
It was also great to make some more contacts in the gluten-free world. It was especially good to see my mates from Australian Gluten Free Life Magazine. It’s such a great publication and has now branched out into a low FODMAP issue as well. If you’ve not yet checked it out, do yourself a favour.
But onto the issue at hand. Gluten-free Beef Schnitzel Wraps. I mean, who doesn’t love a schnitty? I know schnitzels originated in Germany, but over time they’ve become as Aussie as lamingtons/peach melba/vegemite/tim tams (take your pick).
This recipe is more like a serving suggestion, but what the heck. I’m sure you’ll make it your own. I cook up a big batch of schnitzels. I use Lifestyle Bakery Gluten-free Breadcrumbs, or if I’ve forgotten to buy them, I use polenta grains. They stretch to two evening meals (for the second meal, I reheat them in a pan so that they crisp up again) and served cold in wraps for lunchboxes.
I love them in wraps because they’re so filling – the kids aren’t nearly as hungry after school on the days that they score these. I use BFree wraps – they’re flexible and don’t crack or break.
This recipe is for a big batch but can be halved if you wish.
They’re a family favourite meal in our house (served with mashed potato and steamed vegetables) and a lunchbox treat. A double win which makes them worth the effort!
Other family meals that can be turned into great gluten-free lunchboxes:
800 g tenderised beef schnitzel or beef sizzle steak
350 g gluten-free breadcrumbs
1 ½ cups (approximately) gluten-free plain flour
½ teaspoon dried oregano leaves
pinch of salt
Oil for frying
1 gluten-free wrap
Dollop of gluten-free whole egg mayonnaise
lettuce, sliced red capsicum, avocado and cucumber, to serve
1 small gluten-free beef schnitzel (cold), cut into 2 cm strips
Put flour on large plate. Lightly beat eggs in large bowl. Put breadcrumbs on another large plate. Season breadcrumbs with salt and oregano.
Coat one schnitzel steak in flour. Then dip it in egg and then coat generously in breadcrumbs. Set aside. Repeat with remaining steaks until all are coated.
Heat generous amount of oil over medium heat in large fry pan. Add some schnitzels to the pan, being careful not to overcrowd the pan. Cook for a few minutes until schnitzels are golden brown. Turn and repeat on other side.
Remove schnitzels from pan and drain on wire rack. Repeat with remaining schnitzels. Cook in batches until all schnitzels are cooked.
Serve immediately with mashed potato and steamed vegetables.
Makes approximately 16 schnitzels.
Spread one wrap with mayonnaise.
Place lettuce, cucumber, avocado and capsicum in centre of wrap. Place schnitzel slices on top of salad ingredients
Fold wrap by folding up bottom edge of wrap to centre and then folding in side edges to centre.
Wrap firmly in plastic film and keep cool until served.
Well! I’ve been away from blogging for a while! An unintended extended break that started with school holidays and then after that, I’ve been enjoying having evenings free to catch up on a bit of Netflix.
Rest is the most important thing now, as my health issues continue with no real resolution in sight. My doctors all disagree on what’s going on and how to treat it. It seems to be some kind of autoimmune issue, although that’s also a matter of debate. It’s seriously frustrating.
On another issue entirely, Coeliac SA & NT’s biennial gluten-free expo is coming up on 17 and 18 June. It’s called Gluten Matters and for all the details, click here. I’ll be doing cooking demonstrations on both days and also a presentation on managing your gluten-free child’s social life.
If you’re there, please swing by and say hello – it’s always great to meet the people who cook my recipes!
Anyhow, here’s a new recipe for you – Gluten-free Pumpkin Bread. It’s great for lunches – serve a slice of pumpkin bread with vegetable sticks and a protein such as cold cooked chicken breast. It’s also delicious straight out of the oven and with a lovely bit of butter. Yum!
This recipe can be adapted to suit all tastes. The apple gives it sweetness and the curry powder gives it a lovely little bit of flavour, but not too much! (I used Keen’s Curry Powder.) Leave it out if it’s too much for your little ones. To make it dairy free, simply use coconut milk instead of cow’s milk.
You can wrap individual pumpkin bread slices in plastic wrap and freeze. It will defrost beautifully.
1 tbs pumpkin seeds (pepitas)
160 g peeled and cored grated apple
400 g cooked mashed butternut pumpkin
110 g tapioca flour
110 g sorghum flour
120 g brown rice flour
5 g psyllium husk
30 g baking powder
1 tsp curry powder
125 ml oil
125 ml milk
Pinch of salt
Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line 24 x 14 centimetre loaf tin.
Beat eggs for 5 minutes in the large bowl of an electric mixer.
Line a small slice tray and spread pepitas over the tray. Put in oven and bake for 5 minutes. Set aside and allow to cool.
Into the bowl with the eggs, add the apple and pumpkin. Sift in the tapioca flour, sorghum flour, brown rice flour, psyllium husk, baking powder and curry powder. Add a pinch of salt, the oil and milk.
Mix until well combined.
Pour batter into loaf tin. Sprinkle pepitas evenly over the top.
Bake for 65 minutes or until a skewer, when inserted, comes out clean.