Perfect Pancakes

So me and my GF modified a recipe and came out with some perfectly balanced Pancakes. There easy and fun to make :). Recipe makes about 10, but depends how big you like them.

Ingredients:

80g Butter

100g Gluten Free Plain White flour

2 Tbsp caster sugar

200ml Lactose Free Whole milk

2 Whole eggs

Instructions:

Melt butter, then mix in all other ingredients.

Lightly grease a frying pan, and poor mix in.

Don't forget to flip :0)

Gluten and Lactose Free Hot Cross Buns

Summary

These little beauties are far easier than i thought to make, and taste almost exactly like the real thing. The photo above is fresh out of the oven. There is also a glaze which can be put on whilst they are still hot. Note: in my haste i didnt give mine time to rise but to my surprise they came out ok :)

Serves: 18

Difficulty: Childs Play

Ingredients

Main

500g White Flour (Gluten Free)

3 tsp xanthum gum

1tsp salt

2tsp mixed spice

50 g caster sugar

7g instant dried yeast

250g mixed fruits (what ever you like - i used currants)

250ml warm milk (lactose free)

50g melted butter

1 large beaten egg

For White cross

50g Gluten free white flour

1/2 tsp xanthum gum

6 tbsp water

10g sugar

Glaze
50g caster sugar
3 tbsp milk
3 tbsp water

Instructions

1. Sift the flour, salt, mixed spice, caster sugar together in a large bowl
2. Put dried fruits in a seperate bowl and cover with boiling water for 10 minutes, this makes them go plump and stops them burning or drying out in the oven.
3. Warm milk and add dried yeast. Leave to react for 10 minutes.
4. Beat up your egg in a separate small bowl.
5. When everything is ready slowly add all the wet ingredients and the dried fruits to the bowl and mix together. You will eventually have to get your hands dirty to knead this mixture together. Add flour as required, it should not stick to your hands.
6. 
   
7. Roll out and separate in to small hot cross bun sized pieces. Mine made 18.
8. Cover a baking tray with greased proof paper, and lay out cakes.
9. Using a sharp knife cut a cross in each one.
10. Allow to rise for an hour or so. Cover in oiled cling film. They should double in size.

Now for the crosses.

1. Mix the flour, water, xanthum gum, and sugar together. This should be a consistency of lest say silky mashed potato.
2. spoon into the corner of a zip lock bag and cut the corner off.
3. pipe the mixture into the now opened up crosses.

Place in oven at 190C or gas mark 5 for 20-25 minutes. Wait for them to brown on top and remove.

For sugar glaze

1. melt sugar, milk, and water in a pan.
2. using a brush coat the tops of the cakes whilst they are still warm

Burger Buns

Preparation Time: 2 hours
Cooking Time: 20 minutes
Serves: 4 buns

·         250g strong white bread flour

·         10g instant yeast

·         10g sugar

·         5g salt

·         30g unsalted butter

·         140ml warm water

·         Optionally:

·         1 egg white

·         2 teaspoons of sesame seeds

Easy Pizza

What an easy recipe

300g White flour

7g yeast

200 ml warm water

1 tsp salt

1tbsp oil

Mix together ingredients

Split into two balls and let rise for a few mins

on a floured surface roll into a pizza shape

Add topping

cooks in about 10-15 mins at GM5 :)

Gluten and Lactose Free Soda Bread

Summary

Serves : 4

Difficulty: Dead Easy

Cooking time : 40 mins Prep time 20 mins.

Background

So this is the first time that i have tried to make a gluten free bread. So i thought i would try an easy one. The use of Bicarbonate of soda in this recipe means that its quick since it doesnt require any rising time, just mix and cook. 

Note: In this recipe i added Oats, however this is not necessary and simply requires less milk in the mix. 

Ingredients

500g Gluten Free Flour

2 tsp Xanthum Gum

2 tsp Baking powder

1 tsp salt

40 g butter (melted)

1tbsp Treakle or golden syrup

100g Oats*

250 ml Alpro Soya Dairy Free single cream

150ml Lactose Free Milk

*Oats do not actually contain gluten but a very similar protein called avenalin. Many individuals with coeliac condition may be able to tolerate oats whilst other individuals may need to avoid them. The majority of oat products are contaminated with wheat, rye or barley and therefore making them unsuitable for a coeliac diet. 

Note: Im still unsure about baking soda adn baking powder. I understand that to use baking soda you need an acid base such as buttermilk or lemon juice.

Optional 

3 tbsp seeds
1 cup of currents or raisins

Instructions
Mix all of the dry ingredients together
Add the melted butter, syrup, single cream  to the mix. Slowly add the milk until the mix resembles that desirable to make bread - a fairly dry mix.

Gluten and Lactose Free Brownie

Background

So this is a basic Brownie recipe that i made more based on what i had in the cupboard than anything else. I would say that this is easy to overcook so take it out as soon as the middle is just setting. Goes great with custard and reminds me of being a kid : )

Summary

Serves: 8

Difficulty: Easy

Ingredients

90g Soya Butter

90g Lactose free Chocolate

90g Gluten Free Plain flower (sifted)

1tsp Xanthum Gum

2 Eggs

90g Brown Sugar

Instructions

1. Turn the oven on to gas mark 4.
2. Prepare a 20cm square tin and line with parchment.
3. Melt butter and Chocolate together. Note the chocolate will take longer to melt than the butter.
4. Whisk the eggs and sugar together until creamy (like milkshake).
5. Fold the warm choc/butter mixture, flour, and Xanthum gum into the egg/sugar mixture.
6. Pour mixture into cooking tin.
7. Cook for 20-25 minutes.
8. Enjoy :)

Gluten and Lactose Free Chicken and Rice (In one Pot)

Summary

Serves: 4 (One chicken thigh each)

Difficulty: Medium (3/10)

Background

So I found this recipe on several food blogs, and it looked nice so thought that I would give it a go. This really does produce a large amount. It is fairly quick to cook once everything is prepared. Its filling and would say that is is more of a wintery dish. This is a easy dinner party kind of meal since its all made in advance and people can serve themselves. 

Ingredients

4 Chicken Thighs (With Bones) seasoned with salt and pepper.

Olive Oil

1 Onion

2 Garlic Cloves

4 Slices of Bacon – Cooked until crunchy and then cut into square centimetre pieces

1 tsp Cumin

1 tsp Turmeric (Or a pinch of Saffron if you have it)

1 tsp Paprica

1 Red Pepper

2 Cups of Gluten Free Chicken Stock

1 400ml can of Chopped Tomatoes

1 Cup of long grain rice

Salt and Pepper to season

1 Cup of Frozen Pees

1 tsp dried Parsley

Instructions

1. Fry the bacon until crispy. Remove from pan and place on kitchen paper to dry. Once dry cut into centimetre square pieces.
2. Brown off the chicken in the same pan. Start with the the skin side and rotate until you are sure that the chicken has cooked through and is browned on the skin. Remove from pan and place on kitchen paper.
3. In your pot fry the peppers and onions until softened and browned. Once almost ready add the seasoning.
4. To the pot add the can of chopped tomatoes, chicken stock, bacon pieces, chicken pieces, and rice.
5. Bring to boil and then put on a medium to low heat. Stir occasionally to ensure that the rice does not stick to the bottom of the pot. Cook for about twenty five minutes or until correct consistency.