Category: Baking

GF Pancake

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Makes 12 pancakes.

Photo to come

1 cup brown rice flour
1/2 cup potato starch
1/2 cup ground almonds
3 teaspoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup fat-free milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/3 cup miniature semisweet chocolate chips, optional


In a large bowl, combine the rice flour, potato starch, almonds, sugar, baking powder and salt.

In another bowl, whisk the eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips if desired.

Pour batter by 1/4 cupfuls onto a hot plate coated with cooking spray. Turn when bubbles form on top.

Cook until the second side is golden brown. 

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Baked Pears with Honey Coconut Cream Sauce

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Baked-PearsThis dessert is perfect for entertaining because you can make the sauce ahead of time. Let guests choose their own garnish by offering raisins, fresh raspberries or nuts on the side. 

Serves 6 

1 cup plain coconut cream

½ cup raw honey

2 tsp ground cinnamon

2 tbsp ghee

6 medium pears, peeled, cored and halved

½ tsp ground cloves

¼ cup toasted walnuts, chopped (optional) 

Combine the chilled coconut cream with half the honey and the cinnamon in a medium bowl. Chill for at least 1 hour. 

Preheat oven to 175 °C (380 F). Melt the ghee in a pan over medium heat. Add the pear halves to the pan with the remaining honey and cloves. Stir until pears are well coated. 

Transfer the pears to a baking dish, cut-side down, and pour over with the honey from the pan and coat the pears well. Bake for 15 minutes, turning after 8–10 minutes. 

To serve, spoon pears into a small bowl and top with a dollop of honey coconut sauce. Sprinkle with walnuts, if using.

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Gluten Free Sponge Cake

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This recipe makes a great layered cake for a kid’s party. You can also use sponge to make Tiramisu or a yummy trifle for a festive occasion. 

Makes 2 by 20-cm (8 inch) cakes 

3 egg whites

3 egg yolks

½ cup sugar

¾ cup cornflour (For those in the US make sure its non GMO corn starch)

1 tsp gluten-free baking powder

pinch of salt 

Preheat oven to 180 °C. (390 F) 

In a large bowl, beat egg whites until stiff using an electric beater. Beat in egg yolks. Add sugar gradually and beat in a figure 8 motion until the mixture forms stiff peaks (the mixture should hold a figure 8). 

Sift together cornflour, baking powder and salt and fold into the wet mixture. Mix until well blended. 

Grease two 20-cm (8 inch) sandwich pans and line with baking paper. Pour the batter evenly into the two pans and bake for about 20 minutes. Remove from pans immediately and cool on a wire rack.


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Pecan Pie Slice

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Pecan Pie Slice

I first tasted Pecan Pie when I was in the USA years ago and I just loved the nutty-rich taste. Serve this luscious dessert in small wedges with a dollop of whipped cream to balance the flavours.


½ cup brown rice flour

½ cup sweet sorghum flour

½ cup almond meal

½ tsp xanthan gum

¼ cup sugar

1 ½ tsp vanilla extract

4 tbsp cold butter, diced

1 ½ tbsp shortening, diced

2 tbsp water


¼ cup butter

3 tsp cornflour

1 tbsp water

1 cup brown sugar

¾ cup golden syrup

1 tsp vanilla

¼ tsp salt

3 eggs

1 ½ cups pecans

To make the base, combine all of the dry ingredients in a bowl. Add vanilla, butter and shortening and fold together, adding water towards the end. Shape dough into a ball and press into a 23-cm (9-10 inch) square pie pan. Chill for at least 1 hour to allow the dough to set.

Preheat oven to 160 °C (350°F).

To make the filling, slowly melt butter in a saucepan. In a small bowl, mix together cornflour and water. Add brown sugar to the melted butter and stir well. Add cornflour (Corn starch) mixture then stir in golden syrup, vanilla and salt. Remove from the heat. Allow to cool for just 1 minute.

Whisk eggs together in a bowl then slowly pour the eggs into the saucepan with the rest of the melted filling. Mix in the pecans. Pour the filling into the chilled base and cover the exposed edges with aluminium foil.

Bake for 45 minutes. Remove pie from oven and carefully take off the aluminium foil. Return pie to oven for 10–15 minutes, or until lightly browned on edges. Allow the pie to cool for 10 minutes so that it sets. Cut into 12–16 squares and serve.

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>Cooking and Baking Gluten Free – What Do I Do?

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By Jimmy Boswell – The Gluten Free Chef

Development Chef for The Gluten Free Store

Cooking and baking Gluten free can sometimes be a daunting task when you’re new to Gluten free living. Having at adopt a GF diet is not as bad as many people think and with some insight it can be fun, I love my Gluten free life.
Some common questions that people are always asking are;
What flours and ingredients can I use? 

How can I bake a gluten free dish without it tasting like cardboard? 

How do I get that nice ‘chewy’ texture without using wheat flour?

Here are a few hints about GF flours to assist in your baking and cooking.

First I have to say that the key to successful gluten free baking is using a combination of flour and starches. Ingredient lists might look long, but once you have a pantry stocked with a good supply of flours, baking will be easy and fun. 

Each flour/starch has a distinct taste and character, they are sometimes not interchangeable so if you are following someone’s recipe it should be followed to a tee to ensure a great end result.

Rice flours are the closest to wheat flour in behaviour. They are made from either white or brown rice, and each has its own characteristics. Try it in gingerbread brownies or carrot cupcakes.

Amaranth Flour has a pleasant, nutty taste and has great nutritional value, 15% protein and good balance of amino acids. It is high in fibre, iron, calcium and phosphorus. It combines well with other flours to make good tasting bread, muffins, pasta, cookies, gravies, sauces and more.  To increase the protein content of baked goods substitute about 10-15% amaranth flour for the flour stated in a recipe.

hickpea Flour (Gram flour) is a cereal flour made from ground chickpeas. It is also known as garbanzo flour, or besan.  It contains a high proportion of carbohydrates. Mixed with an equal proportion of water, it can be used as an egg-replacer in vegan cooking. It is pale yellow and powdery and has an earthy flavour best suited to savoury dishes.
Millet Flour Millet Flour has a subtle flavor, lots of vitamins and minerals, and adds a lovely creamy color to baked goods.  Millet flour, which has light yellow color similar to cornmeal, is an option that provides a buttery flavor.It contains high levels of two essential amino acids (proteins), methionine and cysteine. Our bodies need adequate supplies of all of the essential amino acids for growth and cellular repair. Most grains, including rice, corn, wheat and sorghum have low levels of these two important proteins.

Chestnut Flour Italians have gathered chestnuts for centuries, dried them and made flour and It’s still a staple in the diets of many. While it not cheap I value thos flour very highly. I use it in cakes, pancakes, pastry, porridge, or to thicken soups.
Quinoa flour (pronounced keen-wa) is composed of 10 to 18% of protein, 69% of carbohydrates and 6% of oil. Quinoa flour is the most interesting substitute to wheat flour. Besides its high nutritional value, the quinoa flour is used in a wide range of baking and pan-fried dishes. In a proportion 2/3 quinoa flour, 1/3 rice flour it is possible to bake cakes such as chocolate fudge cake.

Sorghum Flour is a wholesome, hearty grain that possesses a mild flavor that won’t compete with the delicate flavors in other food ingredients. Sorghum improves the texture of recipes and digests more slowly with a lower glycemic index, so it sticks with you a bit longer than other flour or flour substitutes. This makes it a great healthy substitution for more traditional flours. 
Buckwheat flour  has a rich, nutty flavor and a very high nutritional value and is also high in fibre. I use it in pancakes, waffles, noodles, breads and cakes.

Sorghum flour adds texture and flavour to multi-grain bread recipes.

Cornstarch and tapioca starch add a pleasant fluffy texture. However, too much starch can make baked goods hard and heavy.

Xanthan gum is a corn-based product that is used in gluten-free recipes to replicate the ‘chewy’ texture of wheat flour. It makes a remarkable difference in your baking and a little bit goes a long way!

Where to get these flours?

Sometimes we just don’t have the time to run around town looking for flours and starches! The Gluten Free Store has a wide range of flours, starches, gums and spices. The flours come in 1kg, 5kg, 10kg and 25kg bags.

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>Gluten Free Made Easy – Neville & Judy Green

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Eaten right after taking the photo, very yummy

Gluten Free Made Easy 
Neville & Judy Green

Popped into see Judy from Gluten Free Made Easy yesterday and she had some great ‘takeaways’ for us. Its been such a long since I have had a Hot Cross Bun and I have lots to munch on today, thanks Judy.

When we got there Judy was busy cooking and she had a fresh batch of Hot Cross Buns ready to be sampled. Well, what can I say, they were ‘yummy’. I didn’t expect anything else.
Neville showing the Gluten Free French Sticks
he and Judy made last month at the meeting of the
North Shore Coeliac Support Group
Neville and Judy Green are experts in baking Gluten free and run fun and informative Gluten free cooking classes in Pukekohe. The venue being in their home offers a very relaxed place to learn and pick up many great tips to assist your Gluten free cooking.
With over 10 years working with Gluten free flours they have perfected so many great recipes. In their cooking/baking classes they will show you many great recipes and you will take home lots of information and a full belly.
I recommend their classes. Their teaching style is fun and their passion is to help people understand how to bake great tasting Gluten free baked basics as well as treats.

They have two classes this month

Gluten Free Made Easy Cooking Classes.

April 14th & 28th – 9am to 2pm
Contact Neville or Judy – 09 238 0610 or 021 395593

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Gluten Free Monte Carlo Biscuit

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This recipe is This is out of a Regional Foods magazine that’s about 5 years old.

Photo and recipe rewrite credit Jody Coppins

These are much better if left covered overnight in the fridge, they taste quite cakey.

Great as a Kids Can Do, great for parties and maybe a lunchbox as a treat.


375g Butter
1 Cup brown sugar
2 eggs
2 tsp vanilla essence
3 3/4 cups GF flour
1 1/2 tsp baking powder
2 cups of dessicated coconut
Raspberry Jam

Vanilla Cream

125g butter
1 1/2 cups of icing sugar
1 tsp vanilla essence
4 tsp milk

Preheat oven to 150 C. Cream butter and sugar until light and fluffly, then beat in egss and vanilla.
Carefully stir in sifted flour and baking powder and the coconut until combined.

Roll tablespoons of mixture into balls and place on greased oven trays .( I usually make them bigger so I can use them as dessert)
Flatten with a fork . Bake for 15-20 minutes until golden, cool on a wire rack.

For the filling, cream butter and sugar until light and fluffy. Stir in vanilla, the gradually add milk beating well.
Spread half the biscuits with jam and the other half with icing, then sandwich together.

Many thanks Jody Coppins for the post.

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>Gluten Free Plain Flour Mix

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This recipe works best if measured by volume rather than weight. Use the same measuring implement such as a teacup or mug to measure each ingredient. This also makes it easy to scale up, double or triple depending on what you need.


2              part of white rice flour
1-1/2       part of potato starch
1              part of corn flour
1/3           part of potato flour

To try this initially make 1 part equal 1 cup.

2              cups of white rice flour
1-1/2       cups of potato starch
1              cup of corn flour
1/3           of a cup of potato flour


Place all the ingredients in a large mixing bowl and mix until well blended. Store in an airtight container and re-mix well before using.

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>Gluten Free Pie Crust

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I love my pies. Bacon and egg pie in the summer is just great served with a fresh salad. This piecrust tastes good…and cannot go wrong! Fill it with your favorite gluten-free pie, fruit, torte, crisp or cheesecake!


1 ½         cup white rice flour
½            cup tapioca flour
1              teaspoon baking powder
1              teaspoon xanthan gum
1              cup melted margarine
½            cup ricotta cheese
½            cup sour cream


Sift together the dry ingredients.  Mix together the margarine, cheese, and sour cream.  Stir in dry ingredients. Chill for at least 2 hours, or until dough is easy to handle.

Roll out dough on rice-floured plastic as it may be sticky. Note: Using a second piece of plastic keeps it from sticking to the rolling pin.

Transfer to your pie pan/plate and flute the edges.

Note: The edges tend to cook fast. To avoid burning the pie crust, gentlly wrap the edges in foil before baking.

Bake at 200 degrees for 20-25 minutes. Remove foil and allow pie crust to cool before filling.

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Now this is what we are talking about when it comes to a dessert for me. I make my GF sponge recipe for this one. If you want to make Ladyfingers and present the Tiramisu in individual dishes the sponge works well for this.

Serves 4      


150ml       Strong Black Coffee
3              tbsp Marsala or Dry Sherry
2              tbsp Brandy
6              Trifle Small Sponges
225g        Mascarpone Cheese
270ml       Double Cream
4              level tbsp Icing Sugar, sifted
25g          Cocoa Powder


In a small bowl, mix together the coffee, Marsala or sherry and brandy. Place half the sponges in a large serving dish (preferably glass) and pour over half the coffee mixture.

In a large mixing bowl, lightly whip the cream then add the mascarpone and icing sugar. Mix until well combined then spoon half the mixture over the trifle sponges.

Place the remaining sponges on top and pour over the remaining coffee.  Top with the remaining mascarpone mixture and smooth the surface.
Sift the cocoa powder over the top and if possible, chill before serving.

Sponge Cake

Like any sponge it can be used for many things. Its great to used to make a layered cake for s kids party. I cant tell the difference and I am sure they wont either.

I love my Terismu and use this recipe as an alternative for when I can not find GF Lady Fingers.


3/4           cup cornflour
1              tsp baking powder
1/8           tsp salt
3              egg whites
3              egg yolks
1/2           cup sugar

Sift corn flour, baking powder and salt together. In a large bowl, beat egg whites until stiff and then beat in egg yolks. Add in sugar gradually and beat until mixture forms a figure 8.

Sift and fold in the dry ingredients and mix until well blend. Pour the batter equally into 2 greased 20cm (8″) sandwich pans.

Bake at 180C for about 20 minutes. Remove from pans immediately and cool on wire rack.

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