Jul-20-2011, 06:37 AM (UTC)
(This post was last modified: Jul-20-2011, 07:00 AM (UTC) by NeverBeenWise.)
So sorry it's taken me so long to respond to this! Life's been intervening.
Unfortunately I do not have the recipes for mango chutney or the kourabiedes on me, as I find myself with a dead laptop, no charger, and no choice but to use my dad's desktop. However, I do have a good gluten free flour recipe off the top of my head that's pretty easy and doesn't require very much hunting for special ingredients.
-1 cup brown rice flour
-1 cup white rice flour
-2/3 cup tapioca starch
-1/3 cup potato starch
-2 teaspoons xanthan/guar gum (my mom uses xanthan gum, but guar gum is apparently cheaper)
This is a decent 1-to-1 substitute for all-purpose wheat flour. If making cupcakes or other desserts use a little less xanthan/guar gum, as it makes the cooked cake part more gummy, which isn't very appealing. If you're in Australia and your cups and teaspoons aren't proportionally the same as in America, don't worry; the mixture isn't very picky, and I wrote in a little less xanthan gum than is generally suggested.
If you're just going gluten-free, the bionaturae brand of pasta and the umi's brand of bread are by far superior to anything else I've tried. If you can't find bionaturae or don't want to drop the money for it (it is admittedly a little expensive), or have some sort of allergy to potato or soy, try Tinkyada, which is also quite good and only made of brown rice and brown rice bran, and salt, and water.
If you get umi's or other gluten-free rolls, you can make an excellent garlic bread by cutting the roll in half (like you would to put in a hamburger), slathering the cut faces with a layer of butter or margarine about half a centimeter thick, and pressing (with a garlic press, please!
) half a clove on top of each buttered face, sticking them back together again, and wrapping them in aluminum foil, then putting them into a 325 degree F (which is around 160 degrees C) oven, then toasting for about fifteen minutes, then opening the aluminum foil and separating the roll buttered side up on top of the foil and toasting for another couple of minutes to crisp them up. It's really really good and quite simple!
Um. Lessee now. What else from the top of my head...? Oh, if you want to make gluten-free meatballs, you can use brown rice flour instead of wheat flour, or you can use fine gluten-free corn flake crumbs. Also, in my humble opinion, everybody should have gluten-free soy sauce, because it just tastes better than the regular stuff! So if you can find it, get it! It's wonderful if you want to make stir-fries or dumplings or sesame tofu, which is just a block of extra-firm tofu cut into centimeter-thick pieces, lightly coated in corn starch, and then rolled to cover completely in sesame seeds, then deep-fried for a couple of minutes in canola oil, then drizzled with a combination of a little sesame oil, a little soy sauce, and some finely chopped scallions.
Try it! It's good!
The promised recipes are on their way!
Unfortunately I do not have the recipes for mango chutney or the kourabiedes on me, as I find myself with a dead laptop, no charger, and no choice but to use my dad's desktop. However, I do have a good gluten free flour recipe off the top of my head that's pretty easy and doesn't require very much hunting for special ingredients.
-1 cup brown rice flour
-1 cup white rice flour
-2/3 cup tapioca starch
-1/3 cup potato starch
-2 teaspoons xanthan/guar gum (my mom uses xanthan gum, but guar gum is apparently cheaper)
This is a decent 1-to-1 substitute for all-purpose wheat flour. If making cupcakes or other desserts use a little less xanthan/guar gum, as it makes the cooked cake part more gummy, which isn't very appealing. If you're in Australia and your cups and teaspoons aren't proportionally the same as in America, don't worry; the mixture isn't very picky, and I wrote in a little less xanthan gum than is generally suggested.
If you're just going gluten-free, the bionaturae brand of pasta and the umi's brand of bread are by far superior to anything else I've tried. If you can't find bionaturae or don't want to drop the money for it (it is admittedly a little expensive), or have some sort of allergy to potato or soy, try Tinkyada, which is also quite good and only made of brown rice and brown rice bran, and salt, and water.
If you get umi's or other gluten-free rolls, you can make an excellent garlic bread by cutting the roll in half (like you would to put in a hamburger), slathering the cut faces with a layer of butter or margarine about half a centimeter thick, and pressing (with a garlic press, please!
) half a clove on top of each buttered face, sticking them back together again, and wrapping them in aluminum foil, then putting them into a 325 degree F (which is around 160 degrees C) oven, then toasting for about fifteen minutes, then opening the aluminum foil and separating the roll buttered side up on top of the foil and toasting for another couple of minutes to crisp them up. It's really really good and quite simple!Um. Lessee now. What else from the top of my head...? Oh, if you want to make gluten-free meatballs, you can use brown rice flour instead of wheat flour, or you can use fine gluten-free corn flake crumbs. Also, in my humble opinion, everybody should have gluten-free soy sauce, because it just tastes better than the regular stuff! So if you can find it, get it! It's wonderful if you want to make stir-fries or dumplings or sesame tofu, which is just a block of extra-firm tofu cut into centimeter-thick pieces, lightly coated in corn starch, and then rolled to cover completely in sesame seeds, then deep-fried for a couple of minutes in canola oil, then drizzled with a combination of a little sesame oil, a little soy sauce, and some finely chopped scallions.
Try it! It's good!The promised recipes are on their way!
Avatar: Hobb quote, by nerwende
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