I felt up for a challenge so I thought of trying my hand at making gluten free puff pastry. I’ve seen UK chef, James Martin, make it on TV and it does take a bit of elbow grease but technically it is not too demanding. If you are a bit impatient like me, then perhaps buying commercially available pastry may be the go but in Sydney it can set you back $9! Nevertheless I did give it a shot and it took ages but the results were still impressive despite lacking the puffiness between the layers of pastry. I followed the recipe at artofglutenfreebaking.com which is extremely detailed so I won’t be re-posting it here. However, I substituted the flour for a GF Aldi flour mix supplemented with Orgran’s Gluten Substitute. Perhaps the Australian summers are too warm but I felt that the butter kept melting too fast and half the time I was chilling it and adding tons of tapioca starch to keep it from sticking to my table. Also the lack of gluten makes it difficult to roll the pastry out without splitting it so keep an eye out on that too!
The pastry still made a good pot pie with a crunchy, crumbly top that still resembled the flaky layers of puff pastry but just didn’t rise enough. I popped the rest of the unused pastry in the freezer for another time. So what follows is my recipe for a beef pot pie.
300g (ish) good quality beef, diced (I used cut up eye fillet)
2 medium sized carrots, peeled and chopped (moderate salicylates)
2 sticks of celery, chopped
1/4-1/2 leek, halved and chopped
2 cloves garlic
3 heaped teaspoons cornflour
In a pan fry the beef on high heat with a little oil to seal all the sides but don’t worry about cooking it all the way through. This is to keep the juices in as you will still need to bake it later. If you can tolerate it, brown it on all sides otherwise do as little browning as possible while attempting to seal in the juices. Once done place on a plate and set aside.
On medium heat, fry off the garlic and leek till the leek goes translucent and everything becomes aromatic. Then add in the carrots and celery and sautee till carrots are tender.
Once tender turn the heat to low and add the beef and any juices that leaked out on the plate back in with the vegetables. Add the cornflour and mix well, try to ensure there are no big clumps of cornflour.
Add a splash of water and allow it to thicken to form a gravy. You may need to adjust thickness to your liking by adding more cornflour to thicken or more water to thin it. Season well with salt.
Transfer everything into an ovenproof dish and then roll out your pastry and cover the top of the dish and trim off the excess pastry. Feel free to do nice pastry decorations here too! Brush some melted butter on top of the pastry to help golden it. Poke some steam holes in the top and bake at 180ºC till the pastry is golden and is crispy (about 30-45 minutes for my oven because it is a terrible oven).
Serve with some steam green beans and roasted potatoes.
Find the best quality beef and a cut that is normally very tender as you are cooking it for a while. Ask your butcher as they will know which would be the best. It isn’t always the most expensive cut!
You can always substitute in other vegetables and meat to your taste preference! Take out the carrots if you can’t tolerate salicylates and try swedes instead.
Wrap unused pastry (not rolled out yet) in cling film and store it in the freezer till you want to use it next.
I used butter but I think it could also be done with Nuttelex if you need to be dairy free.
I have to first start off by apologising for having such a long and unannounced hiatus. It’s been a crazy couple of months with trying to finish my PhD and starting a new part-time job. Nevertheless I have a backlog of experimental recipes to write about. Also in the last few months I have been on medication to help my skin which means I am able to eat more freely so the shift of the recipes will away from the strict elimination diet but as always will be modifiable.
This chicken sauce is a mixture of the stock standard sauces that probably will be in your fridge by now. We grill a lot of our chicken which means less cleaning up and you don’t have to stand there watching it. Also, we use thigh fillets as we find that the meat doesn’t dry out as much as chicken breast normally will.
French toast aka eggy bread is a great breakfast/brunch treat. When ever I have a loaf of GF bread and some time, I love to have this to start the day. You will fill fuller for longer as you are getting carbs plus protein! It is super easy, pretty fast and can look really fancy.
Dad just bought another box of pears at the market for $2! I know, it is a bit crazy isn’t it? Now we have a surplus of pears and I literally just finished making a batch of pear roll ups and I am stocked up on all my sauces… Too many pears and they are all ripening really fast! I decided to try make an apple pie but just substitute out the apple and put pears in instead. It worked out pretty well! I am not great with following recipes so I winged it this time around but here is the gist of it. I took a recipe for the pastry from the Taste.com.au website which was a plus because I could skip using the egg whites which is what my boyfriend thinks makes his hands itchy.
125g nuttelex, chilled and cubed (I used butter for this one)
1/3 cup caster sugar
1 egg yolk
A bit less than 1/4 cup cold water
8-9 small ripe pears (or enough to fill your pastry), peeled, cored and diced.
1/2 teaspoon of citric acid (adjust to taste)
Place flours, sugar and nuttelex in a food processor. Pulse for a bit and then blend on low till it resembles bread crumbs. You might need to stop and mix up the flour at the bottom.
Add the egg yolk and water and process till it forms a dough.
Take it out and knead into a ball and then wrap in cling film and refrigerate for 30 minutes till firm.
Peel your pears and dice. If they are really ripe and soft like mine, then dice into larger cubes so they don’t turn into mush. If they are still a little firm still then go smaller so they can cook a bit when you bake the pie. If you have the type of pears that are hard then you will need to dice and then cook them on the stove till they are tender, just add a touch of water into the saucepan to avoid burning.
Add the citric acid to the pears and mix well.
When the dough is cooled take 2/3 of the mix and roll it out between two sheets of baking paper till it is about an inch bigger than your tart tin. Peel off the paper every now and again to avoid deep cracks and fix cracks as you go.
When it is big enough roll it onto your rolling pin and roll it on top of your tin. Push it in and fix up the edges.
Put the pear mix into the pastry shell, don’t put any of the juice at the bottom to avoid a soggy pastry.
Now roll out the last 1/3 of the dough cut into thin strips with a knife of a pizza cutter and criss-cross them on the top of the pie. Apply pressure to stick the dough together at intersections and the edge of the pastry.
If you want, you can brush the top of the pastry with the egg white or melted butter. I skipped this so it didn’t brown as much.
Bake in the oven at 180°C for 40-45 minutes or until pastry is golden brown.
Allow to cool and serve warm!
Serve with some vanilla custard or whipped cream. If we had Rice Dream ice cream, that would be perfect… Or maybe you could dust with some powdered sugar.
My parents and I found it tasted exactly like apple pie! Hope you enjoy it!
I don’t remember exactly the time when lemon meringue pies became my favourite dessert but it had to be relatively recent because I don’t normally like sweets. I used to make this pie quite often prior to meeting my coeliac boyfriend but since then I have eased off. This recipe was the first time I tried to make my own pastry which was so satisfying and actually not that hard! Since finding out I am sensitive to salicyates (amongst other things) I thought I wouldn’t be eating this again but actually with a few tweaks it can be failsafe and gluten free! I can’t remember where I got my first recipe for lemon meringue pie but here is my altered version which is pretty close to the original. There are a number of steps as you will be making three components: the pastry shell, the lemon filling and the fluffy meringue. Don’t be discouraged, its pretty easy!
3/4 cup + 1 tablespoon GF plain flour (I use Aldi’s)
1 tablespoon + 3 teaspoons caster sugar
120g nuttelex cut into pieces (or you can use butter)
1 large egg (~55g+)
4 tablespoons + 3 teaspoons GF cornflour
3/4 cup white sugar
2/3 cup + 2 teaspoons “lemon juice” (use real lemon juice if you are not sensitive to salicylates)
2/3 cup + 1/4 cup water
60g nuttelex cut into pieces (or butter)
3 large egg yolks
3 large egg whites
3/4 cup caster sugar
Place flours, sugar and nuttelex in a food processor. Pulse for a bit and then blend on low till it resembles bread crumbs. You may need to stop and give it a mix as the dry flour tends to sink to the bottom and not become incorporated.
Add egg and process till it is incorporated and the mixture becomes clumpy. Again you may need to mix in the bottom.
Use your hands and knead it to form a dough ball. Slightly flatten it and wrap in cling film. Refrigerate for at least an hour. You need the butter to harden up or it will be too sticky to roll out.
Get two large sheets of baking paper (bigger than your tart tin) and place the unwrapped dough in between.
Roll the pastry and slowly turning and flipping. As you go alternate peeling off the baking paper to check your dough for cracks and holes. Push them together and fix up deep cracks made from the paper. Keep doing this until the pastry is large enough to cover the base of your tart tin and up the edge for the crust.
Once the dough is large enough an easy way to get it into the tin without breaking it is peel off one side of the paper and roll the dough over a rolling pin. Then peel off the other side of baking paper that should be on the top of the rolling pin. Then using the rolling pin, carefully line up the dough and roll it off the pin onto the tin.
Push the dough into the tin and up the sides. Fix it up and make it all fit into the tin.
Place one sheet of the used baking paper on top of the dough and put some pastry weights or rice on top before putting into an oven set at 180°C for 10 mins.
After 10 mins, take out the weight and bake for a further 10-15 mins till golden.
Set aside to cool completely.
In a saucepan, combine cornflour, sugar, lemon juice and water and stir till smooth.
Place the saucepan on medium-high heat and stir constantly until boiling.
Once it starts to boil turn the heat down to low and continue to stir for another 30-40 sec until mixture turns from cloudy to transparent and becomes thick and smooth. This is when the cornstarch cooks.
Remove from heat and vigorously stir in the nuttelex and egg yolks till combined.
Refrigerate till cold.
Once cold, fill the cold pastry shell.
Make sure all your utensils are DRY, this is essential for making meringues.
Place egg white in a large bowl and beat on high.
Gradually add sugar about 2 tablespoons at a time and continue to beat the egg whites,
Continue beating until all the sugar has been added and it has been dissolved. You will know when this is the case is when you rub meringue between your fingers it is smooth and there are no sugar crystals left. It should look thick and glossy.
Top the filled pie with the meringue making peaks and troughs to increase surface area,
Bake for 7-10 mins 200°C or till the meringue is slightly coloured.
Take out the pie and cool before putting it in the fridge to chill. If you cut it while hot the filling will leak out as it will not have set.
Using the Aldi flour blends result in a light and crumbly pastry that is quite fragile. You can experiment with other blends or try adding xanthan gum if you want to get it more like biscuity short crust pastry. I’m not too fussy which is why I never have bothered. It also keeps in the fridge for a few days. You can always adjust the lemon juice if you find it too acidic (or not acidic enough).
Now go and enjoy your pie made from scratch and with love!
The first time I made this bolognese sauce I was ecstatic with the result. It tasted super similar to one made with tomato sauce. My boyfriend was coming to visit so I made a batch and when he rang the door bell I literally ran to him telling him about the sauce. This version isn’t as wet and saucy as using tomato paste but it does balance the tartness and sweetness that tomatoes would normally bring. I normally use beef mince for this and throw in some coarsely chopped veggies that I have on hand. In this case I popped a can of lentils and some cabbage as well.
3 heaped tablespoons of the failsafe “tomato” sauce (more if you feel you need it)
A dash of water
1 tablespoon of canola oil
Sprinkle of parsley for garnish
Heat up a pan with canola oil and fry off the chopped leek and garlic till the leeks soften and becomes nice and fragrant.
Pop in the meat and fry it and break it up as you go along.
Once the meat is cooked add the tomato sauce (it’s just an approximation so go heavy if you like, or do less if you prefer!) and a dash of water if you think it is too thick and dry.
Serve on some gluten free pasta with a sprinkle of chopped parsley to garnish. I like the Orgran Rice Spirals as they are only made with rice and water.
If you would like to add veggies you can pop them in at the beginning with the leek and garlic if it takes a while to cook (things like cabbage). If they are very quickly cooked, and just need a warm through, like canned lentils, then pop them in around the time when you add the tomato sauce.
Sometimes you need a treat. Especially if you have been doing the strict elimination diet! Well done if you have stuck with the diet because it is a KILLER! Honeycomb looks crazy hard to make but honestly it takes about 10 mins. Don’t be put off about working with liquid sugar as it is easy but do be careful not to burn yourself. Invest in a silicone spatula and maybe some cooking oil spray as it will make everything a breeze (and you waste less ingredients!). I bought my spatula from IKEA for about $2 and I honestly use it for everything. A spatula made out of silicone is especially good as it won’t melt at high temperatures such as working with liquid sugar. When working with liquid sugar and syrups a quick spray with cooking oil spray means things don’t get stuck and will just slip right off. This recipe comes from the RPAH Friendly Food book, but I think it’s pretty standard.
Get a tray and line with grease proof paper. Make sure you have it on something heat proof or you will ruin your counter top.
Put sugar, golden syrup and water into a saucepan on low heat. Don’t forget to spray your tablespoon with oil so the golden syrup doesn’t stick!
Stir till sugar dissolves and then bring to the boil for about 5 mins or till it gets to a caramel colour.
The next bit all goes really quick so get your bicarb soda ready. Prep your spatula by spraying it down with a little oil.
Take the syrup off the heat and then add the bicarb soda. It will fluff up like crazy so be careful of steam and will turn a creamy colour. Stir like mad to get all the bicarb soda mixed in (it’s not nice to get a clump of bicarb in your mouth). It will cool really rapidly so once all the bicarb is mixed in pour it onto the greaseproof paper and spread it out a little.
Leave it to cool, it will only take a few mins. When it’s cool you can break it up into shards. Store it in a dry airtight container.
Honeycomb is great on its own, coated with chocolate or carob or I put it in trifle. Honeycomb absorbs moisture and turns to goop so keep it dry.
Who would have thunk that you could do a dairy free (and failsafe) version of caramel! I gave this recipe a shot and it turned out pretty good! It definitely lacks that creamy smoothness that cream or cow’s milk would give but hey when you gotta be dairy free you can’t really complain right? The original recipe came from here but when I gave it a go it took a lot longer than described, probably around 45mins cooking time.
1 1/4 cups rice milk (I have used Aldi and homemade, or you can try any other milk)
1/2 teaspoon salt
Take your milk and heat up for 1-2 minutes in the microwave till it is warm. It doesn’t need to be hot hot.
Place the sugar in a wide pot so it makes a thin layer and place on medium heat.
Give the sugar at least 5 minutes to heat up and then you will notice it will start to liquefy. Agitate it around so that crystallised sugar can hit the pot and also liquify. If it is browning too fast turn down the heat a bit.
Once all the sugar is liquefied and the colour has developed to a nice caramel brown then grab your milk and pour it into the pot of liquid sugar. This will produce heaps of steam so stand back and keep stirring.
The milk is cool the sugar so it will become quite hard and separate from the liquid. Don’t worry, keep it on heat whilst stirring (you may want to increase the fire a bit since it cooled down) and it will eventually dissolve.
Once it has dissolved you can simmer the sauce till the desired consistency. For a runny and pourable sauce I simmered for close to 30 minutes. It looks quite thin because of the heat but once it cools it became thicker (I checked by taking less than a teaspoon out and cooling it on a plate to see the consistency). For a hard sauce suitable for a glaze I reduced it till it was thick whilst it was still hot (close to 45 mins).
When you have the right consistency then pour it into a jar and keep it in the fridge.
I have used this sauce on pancakes, mixed with icing sugar to make a doughnut glaze and in trifle. The possibilities are endless!
Whoever came up with pancakes is a genius! I love hot breakfasts because I grew up with my mumma fixing up epic meals to keep me going through the day at school. Breakfast pho anyone? Seriously, I got noodles for breakkie many a time. All my asian friends be jelly. Pancakes are so easy to make, but I’ll be honest you do have to get up a few minutes earlier to prep but if you are super lazy like moi then you prep it the night before and zap them in the microwave to heat them up. I did when I was travelling around America. Too easy my friends so no excuses.
1 cup GF self-raising flour (I use a soy free blend from Aldi)
1 tablespoon sugar (white sugar if you going failsafe)
1 cup rice milk (or you can substitute any other milk)
Extra baking powder (optional)
Oil or butter/nuttelex to fry
Place the flour and sugar in a mixing bowl. If you only have plain flour then add 2 teaspoons of baking powder to make it self raising. Some flour blends don’t rise very much so you can add a little more baking powder to help it along, something along the lines of 1/2-1 teaspoon.
Make a little well in the middle and add the egg and most of the milk and start whisking the liquid around and dragging in little bits of flour at the interface of the liquid and flour as you go. If you go and mix the whole lot in one go then you most likely get lumps so just be patient go slow from inside out and you will save time later trying to get lumps out.
Check the consistency once its smooth, you are looking for a thick-ish pancake batter. Add a bit more milk if it is too thick. Add a bit more flour if you need to thicken a watery batter. My pancake batter usually takes just a tad under 1 cup. If it is too thin it will spread too much in the pan and won’t be thick and fluffy.
On medium heat, pop a bit of oil or nuttelex/butter in a pan and pour some batter on to the size you want. Smaller is easier to flip. When bubbles start to form and it is solid enough to slide around the pan then its ready to flip. Then cook till golden.
For a failsafe option I have it with some golden syrup or dairy free caramel sauce with some pears. Have it any way you like it though! Below I had them when I was doing an amine challenge so I had dark chocolate and bananas. Needless to say I flared like cray so I won’t be doing that ever again! If you can get you hands on Rice Dream ice cream, it is the BEST (also send me a message of where you got it because I can’t find it in Australia)!!!
I was trying to find a way to have whipped cream to make trifle but I could only use rice milk because of my sensitivity to soy and salicylates. I found a recipe on wakingupvegan.com. However, I think due to lack of proteins and fat it never made a stiff whipped cream that dairy cream or coconut cream could made. The consistency of this “cream” was more like double cream, very pourable. It still sort of worked and for the purposes of the trifle, it sufficed. So here is the recipe!
For this I think a stick mixer is probably the best way to do this as it is a similar principle as the mayonnaise. Find a container that is thin and the stick mixer can fit at the bottom an extra centimeter or two to move around.
Place all ingredients in the container and use the stick mixer to whiz it up. Make sure to move the stick mixer around to make sure you get a complete emulsion of the oil and the water based ingredients.
Keep whipping till the required consistency, which was around double cream for me. If it gets hot place it in a larger bowl of ice or ice water as heat will split your cream.
Once done chill it in the fridge till you are ready.