Makes 12 pancakes.

Photo to come

Ingredients
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

Directions

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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This 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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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

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.

Base

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

Filling

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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www.glutenfreestore.co.nz

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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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.

Neville showing the Gluten Free French Sticks he and Judy made last month at the meeting of the North Shore Coeliac Support Group

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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.

Biscuits

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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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.

Ingredients:

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

Directions

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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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!

Ingredients

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

Directions

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      

Ingredients

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

Directions

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.

Ingredients

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

Directions
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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