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y u m . | t h e g lu t e n f r e e s c a l ly wa g

When I was first diagnosed Coeliac I had no idea that there were so many different gluten-free flours available. Now, I’ve discovered there is a huge selection of flours to choose from, starting with starches: rice, corn, potato and tapioca. Then there’s what I term ‘whole-grain’ glutenfree flours: besan (chickpea), buckwheat, amaranth and quinoa. And then my favourites, the nut meals: almond and hazelnut. Even a mixture of LSA (linseed, sunflower and almond) bakes beautiful cakes. With the majority of my baking I go for a pre-mixed plain gluten-free flour; White Wings, Vitarium and Well and Good are all blends I’ve tried and enjoyed. In my small kitchen I generally only keep on hand quinoa and a selection of nuts to impart those different flavours, and in the case of the nuts, a moist crumb. I urge you to play around with some of the different flours, to see which ones you prefer and what they can add to your baking repertoire.

CHOColate almond & ginger cookies { Ingredients } 80g butter, softened to room temperature 60g raw caster sugar 1 egg, beaten 140g gluten-free plain flour 30g amaranth flour ½ tsp gluten-free baking powder 1 ½ tsp vanilla essence 2 tsp milk 80g dark chocolate, finely chopped 45g raw almonds, chopped

Chocolate Quinoa Cookies { Ingredients } 165g butter, at room temperature 50g brown sugar 50g raw caster sugar 2 eggs, whisked 175g plain gluten-free flour 50g quinoa flour ½ tsp gluten-free baking powder 30g cocoa 80g dark chocolate, chopped into small chunks 80g white chocolate, chopped into small chunks

40g crystallised ginger, chopped Preheat the oven to 180°C and line a few trays with baking paper. Cream together the butter and sugar until pale and fluffy. Add the egg and beat to combine. Add the flours, baking powder, vanilla and milk, and mix to combine. Add in the chocolate, almonds and ginger and mix in. Roll a large teaspoon of mixture into a ball in your hands and place on the prepared baking trays. Continue with the remaining dough, placing the cookie balls approximately 4cm apart. Squish the balls down slightly with two fingers or a fork. Bake for 20 minutes. Remove from oven and allow to cool on trays. Will keep in an airtight container for four days.

Preheat oven to 150°C. Line two baking trays with baking paper. Beat the butter and sugars together for 3-5 minutes until light and fluffy, the mixture should become a slightly lighter colour. Beat in the eggs until just combined. Sift over the flours, baking powder and cocoa, add the chocolate chunks and mix on low to combine for a minute or two. Roll tablespoons of mixture and place onto trays, allowing a couple of centimetres between for spreading. Lightly flatten the tops of the cookies with the palm of your hand. Bake for approximately 20-23 minutes until they are a darker brown on the bottom. Transfer to a wire rack to cool. Will keep for four days in an airtight container.

+ Makes 20 + Preparation: 10 min. Cooking Time: 25 min.

+ Makes 20 + Preparation: 10 min. Cooking Time: 25 min.

gluten free

gluten free

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Profile for yum. Gluten Free

yum. gluten free magazine May 2014  

yum. gluten free magazine May 2014

yum. gluten free magazine May 2014  

yum. gluten free magazine May 2014

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