Gluten-free baking

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Gluten-free Anzac biscuits

By EMMA GALLOWAY - Fairfax NZ | Friday, 20 April 2012


LEST WE FORGET: These gluten-free Anzac biscuits have the same delicious texture and taste
as the traditional version baked using wheat flour. —

GLORIOUSLY CRISP and golden on the outside, while still chewy in the centre, these gluten-free Anzac biscuits are pretty damn close to the original in both flavour and texture.

While they are traditionally made using regular oats, I've opted to make these biscuits using quinoa flakes for a nutritious, 100 per cent gluten-free alternative.

You can find quinoa flakes and flour at your local health food store or at selected supermarkets.

It is said that traditional Anzac biscuits kept for up to two months, just long enough to be shipped over to the troops.

Mine have never made it past three days before being gobbled up, so I'm yet to find out how well they actually keep.

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GLUTEN-FREE ANZAC BISCUITS

Ingredients:

• 1 cup (90g) quinoa flakes
• ½ cup (80g) brown rice flour
• ⅓ cup + 1 Tbsp (45g) quinoa flour
• 1 cup (220g) raw unrefined sugar
• ¾ cup (60g) desiccated coconut
• 125g butter or dairy-free margarine
• 1 Tbsp golden syrup
• 1 tsp baking soda
• 2 Tbsp boiling water

Method:

• Preheat oven to 170°C.

• Place quinoa flakes, brown rice flour, quinoa flour, raw sugar and coconut into a medium bowl. Melt butter/margarine and golden syrup together in a small pan over medium heat.

• Mix the baking soda with boiling water and add to the dry ingredients along with the melted butter mixture, using a wooden spoon stir to fully combine.

• Roll tablespoons of mixture into balls, squeezing the mixture together if it seems crumbly. Slightly flatten and place 2-3cms apart on baking paper lined oven trays.

• Bake for 15-20 minutes until the cookies have risen, then fallen and have become dark golden brown in colour. Remove from the oven and set aside for five minutes to set before transferring to a wire rack to finish cooling. Store in an airtight container for up to seven days. Makes 30.

www.stuff.co.nz/life-style/food-wine/recipes/6766573/Recipe-Gluten-free-Anzac-biscuits

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Crusty gluten-free bread

Capital Life

By PIPPA KENDRICK - The Dominion Post | Thursday, 24 May 2012


BEST THING SINCE SLICED BREAD: This alllergy-friendly crusty loaf is easy to make at home.
— Photo: PIPPA KENDRICK.

ALLERGY-FRIENDLY bread can be one of the hardest things to create; the lack of gluten, eggs and yeast makes it tricky to bake a loaf that can both rise and hold its shape.

I promise you that this loaf will not disappoint, however. With a glorious crisp crust and just the right inner texture, it is a breeze to prepare and tastes equally good fresh from the oven or toasted the next day.

You'll see when it bakes that it rises up brilliantly from its tin; this is due to the combination of sparkling water, bicarbonate of soda and lemon, which mimic the action of yeast but with none of the downsides for those who are intolerant to it.

This truly is a failsafe recipe for bread — I love it and I hope you will too.

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CRUSTY WHITE LOAF

This recipe is free from gluten, egg, dairy, yeast and nuts. You will need a 450g loaf tin for this recipe.

Ingredients:

• 450g gluten-free plain flour, plus extra for dusting
• 1 tsp bicarbonate of soda
• 2 tsp baking powder
• 3 tsp xanthan gum
• A good pinch of sea salt
• 3 heaped tsp egg replacer, whisked with 6 tbsp water
• 175ml/6fl oz rice milk
• 1 tsp lemon juice
• 200ml/7fl oz sparkling water

Method:

• Preheat the oven to 200°C/400°F/gas mark 6 and lightly dust the loaf tin with flour.

• Sift the flour, bicarbonate of soda, baking powder, xanthan gum and salt into a large bowl and stir together until blended.

• Pour in the egg replacer mixture, rice milk and lemon juice and, using a wooden spoon, mix everything together as much as you can - you will find the mixture is very dry and clumpy, which is as it should be.

• Immediately pour over the sparkling water and mix together for a minute or so until the dough has pulled together. Now use your hands to lightly pull the mixture together, without kneading it, into one large ball of smooth dough — you will be able to feel how light and airy the dough is under your fingers. Resisting the urge to knead it, place the dough straight into the loaf tin, fitting it into the corners and then gently levelling the top with a spatula or the back of a spoon.

• Bake in the oven for 45 minutes, by which time the loaf will have risen up out of the tin and turned a pale gold in colour with a crisp crust. Remove from the oven and transfer from the tin onto a wire rack, leaving to cool before cutting into slices.

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• Recipe from The Intolerant Gourmet (Harper Collins, RRP $49.95)



www.stuff.co.nz/dominion-post/capital-life/in-the-kitchen/6973080/Recipe-Crusty-gluten-free-bread