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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Tomato Focaccia

A delicious Italian-style flat bread – great to serve as a starter with dips. I also sometimes cut the whole bread horizontally and fill with cold meats and salad for a yummy snack. 

Makes 1 by 30-cm (12 inch) loaf 

Ingredients 

15 g (1/2 ounce) active dry yeast

180 ml (2/3 cup) warm water

2 ¼ cups gluten-free plain flour mix

1 tsp salt

10 fresh cherry tomatoes, halved

6 large fresh basil leaves,

shredded

6 tbsp olive oil

coarse sea salt 

Method 

In a small bowl, dissolve the yeast in 120 ml of the warm water and set aside for 10 minutes until frothy.         

In a large mixing bowl, combine flour mix, salt, yeast mixture and remaining water and mix thoroughly with a wooden spoon. The mixture may be quite sticky so add a little more flour mix if needed. 

Bring the dough together with your hands, transfer to a floured work surface and knead well for a few minutes until smooth and elastic. Place in a well-oiled bowl, cover with plastic wrap and leave in a warm spot for about 1–1½ hours or until doubled in size.

Preheat oven to 220 °C and lightly oil a baking tray. 

Turn the dough onto a floured surface, punch down and knead for a few minutes. 

Place the dough on the oiled baking tray, pulling it into an oval or circle about the size of a dinner plate. Dimple the surface with your fingertips or knuckles, then space the tomato halves across the surface and sprinkle the basil leaves over the top. Drizzle with the oil and sprinkle generously with sea salt. 

Bake for about 20 minutes or until lightly golden – don’t expect the bread to ‘brown up’ in the oven like ordinary focaccia. The surface may crack during baking and this is okay. Serve bread warm or at room temperature. 

Recipe from

TheNew ZealandGluten-Free Cookbook Jimmy Boswell 1012 Published by Penguin NewZealand http://www.jimmyboswell.com 

Photography by Sean Shadbolt http://www.foodphotography.co.nz

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Out July 2012 


The New Zealand Gluten-Free Cookbook
AUTHOR: JIM BOSWELL 


Photography by Sean Shadbolt.


Publisher: Penguin NZ

For more information about the New Zealand release of The New Zealand Gluten-Free Cookbook my Jim Boswell click on this link.

http://www.penguin.co.nz/afa.asp?idWebPage=30233&ID=2060912&SID=783226913 

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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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This recipe makes 8 and takes about 35 minutes to make.

Ingredients

2              eggs
240ml       cold water
1              level teaspoon gluten free baking powder
350g        gluten free flour mix  (from the recipe above)
50g          gluten free flour mix for rolling

Directions

Place the eggs, water and baking powder in a large bowl and beat until it becomes frothy.
Then you add the flour and mix to form a dough.

Turn onto a floured surface and knead for a few minutes, about 4-5min. You can now divide the mixture into 8 pieces and roll each portion thinly into an oval shape. Heat a heavy frying pan until hot then dry cook the pitas for 3-5 minutes, turning once. If you cover the pan during cooking they will come out softer.

Once cooked they can be reheated so if you are entertaining and they are part of the dinner, prepare a few hours in advance.

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Again the Sicilian comes out in me. How could I not have my pizza. For a couple of years I went without and when I started using this base from a family member I realised that I had been missing out. I use this pizza base for many things and sometimes use a cookie cutter to cat 5cm rounds that I use for starters abd This recipe will makes 6 servings.

Ingredients

 3             cups of the GF plain flour mix
1/4           cup sugar
3 1/2        tsp. xanthan gum
1 1/2        tsp. salt
1 1/2        Tbs. yeast
1 3/4        cups warm water
1/4           cup olive oil
1              tsp. rice vinegar
3              eggs
1              tsp. garlic salt

Directions

Preheat oven to 200°.

Mix flour mix, sugar, xanthan gum, and salt together in the bowl of a stand mixture. Dump yeast on top of dry ingredients, but do not mix it in. Combine water, oil, and vinegar in a separate bowl. Pour on top of yeast, and let sit 3 minutes. Mix the wet and dry ingredients together on low speed. Add eggs and garlic salt. Beat on high speed for 3-5 minutes.

Grease pizza pan well with butter. Spread batter into thin circles on your pizza pan or cookie sheets.

Bake immediately for 10 minutes. Remove from oven and either freeze the crusts or top them with your favorite topping and return to the over for 20-25 more minutes.

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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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Ingredients

2              cups of the GF Plain Flour mix
1 1/2        tsp. Xanthan gum
2 tsp        Sugar
1              tsp salt
½            cup sour cream
1/2           cup warm water

Mix all of the dry ingredients together in a medium sized bowl and then make a well in the centre.

Mix the hot water and the sour cream together and then add to dry ingredients. Mix for 1 minute.

The dough will be slightly sticky – more sticky than playdough, but less sticky than cookie dough. Roll out in between waxed paper wrap. If the dough is too sticky, dust it with some of the GF flour to keep it from sticking. Cook on a hot pan about 1 minute per side.

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This recipe makes 7-10 servings.

Ingredients

4              Tablespoonp shortening
3              Tablespoonp honey
2              eggs
1              pkt active dry yeast (2 ¼ tsp)
1              cup sour cream
1/2           cup potato starch
1              cup cornflour
1/2           tsp baking soda
1              Tablespoonp GF baking powder
2              tsp Xanthan gum
3/4           tsp salt
3/4           tsp vinegar

Directions

Preheat oven to 160C.

Combine all ingredients and mix until well blend. The dough will be quite wet so you will need to
handle the dough with wetish hands. Take about 1/4 cup of dough at a time and shape into a ball until all the dough is shaped.

Place the balls onto a greased baking tin and bake for 18-20 minutes. I find the best test is when a toothpick is inserted into the middle of the roll and it comes out clean, there ready. When they are ready remove from the oven and cool on a wire rack or they can be searved straight away. I usually make them ahead that say and give them a quick warm up in a moderate oven, 160-170C for a few min. I like them warm but not when I serve them.

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Makes 1 – 30cm

Ingredients

15g          Active Dry Yeast
180ml       Warm Water
350g        GF Plain Flour
1              teasp Salt
10            Fresh Cherry Tomatoes, Halved
6              Large Fresh Basil Leaves, shredded
6              tbsp Olive Oil
Coarse Sea Salt

Directions

In a small bowl dissolve the yeast in 120ml of the warm water, and set aside for 10 minutes until frothy.

In a large mixing bowl, combine the flour,  salt, yeast mixture and remaining water and mix thoroughly with a wooden spoon.

Bring the dough together with your hands then transfer to a floured work surface and knead well for a few minutes  until smooth and elastic.

Place in a well oiled bowl, cover with cling film, and place in a warm place for about 1-1/2 hours or until doubled in size.

Preheat the oven to 220C and lightly oil a baking tray.

Turn the dough onto a floured surface, punch down and knead for a few minutes.

Place the dough on the oiled baking sheet, pulling it into an oval or circle.

Dimple the top surface with your finger tips or knuckles, then space the tomato halves across the surface and sprinkle the shredded basil leaves over the top.

Drizzle with the oil and sprinkle generously with coarse sea salt. Bake for about 20 minutes or until golden. Serve warm or at room temperature.

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