Sarah says

It's not what you do for your children, it's what you teach them to do for themselves

May 15

Justine’s recipe for red velvet cake. Made gluten free using Carole Fenster’s sorghum flour blend. Aron’s verdict = fabulous. Took a while to make but worth the effort

Justine’s recipe for red velvet cake. Made gluten free using Carole Fenster’s sorghum flour blend. Aron’s verdict = fabulous. Took a while to make but worth the effort


Jan 26
Choc chip muesli bars baking in the oven. Glutenfree delight. Will post recipe later

Choc chip muesli bars baking in the oven. Glutenfree delight. Will post recipe later


Jan 1
Carol’s spice cake, looking good. Hope Jaim likes it

Carol’s spice cake, looking good. Hope Jaim likes it


Spice cake, focaccia and smoked salmon

Happy 2011 everyone. Today I’ve tried Carol’s spice cake, looks and smells delish, proof will be in the tasting later today. I’ll let you know.


Dec 29
And garlic bread with steak and salad

And garlic bread with steak and salad


French bread fresh from the oven

French bread fresh from the oven


French bread for breakfast; garlic bread with dinner

Carol, I adore you. How I love trialling your recipes. They bring Jaimie such joy. Whoever would believe that hot fresh bread could be the ultimate luxury


Dec 27

Fantastic felafels, an easy gluten free dinner by Jaimie

Well I feel truly blessed, my wonderful daughter made this delicious dinner for us and so can you. It’s just the three of us at home this week as Aron is holidaying in Byron, hope he’s also eating well

Felafel: We buy the felafel mix from The Nut House on Wattletree Rd, Malvern, follow the instructions on pack, add half a teaspoon salt and a teaspoon of sambal oelek or dried chilli if you like your food with a bit of bite.

Serve with dips of your choice, we like humus, tahina and tzadziki, and salads. This is good with Carol’s focaccia; see my earlier post for the recipe. Tomorrow we are testing Carol Fenster’s French bread and I’ll let you know how it goes.


Dec 20

Saturday night gluten free Cinnamon Buns

I’m so enamoured with Carol Fenster’s recipes that I decided to test out the cinnamon buns on Saturday night (tragic I know). I used to make these pre-coeliac days and have been hanging out for the right recipe. I tried making them a couple weeks ago using Carol’s rice flour blend but they didn’t rise – no fault of the recipe,  I later discovered I killed the yeast by putting it in too hot water.

For these I used the sorghum flour blend, activated the yeast properly and they were a huge success.  As Carol says they are best eaten hot from the oven. They became a little dry on Sunday but still good toasted with butter accompanied by a good cup of Arnold’s coffee.  Jaimie even had a couple on Monday after warming them for 10 seconds in the microwave.

You should try them, remember you can buy the sorghum flour from Yum organics on Glenhuntly Rd

Dough

·         2 ¼ tspns dry yeast

·         ¼ cup white sugar

·         ¾ cup warm water (I use ¼ cup boiling and ½ cup cold)

·         1 ½ cup sorghum flour blend

·         1 ½ cup potato starch (I use Tasty blend from Coles)

·         1/3 cup dry milk powder

·         2 tspn xanthan gum

·         1 tspn salt

·         2 eggs

·         ¼ cup butter (room temperature)

·         1 tspn cider vinegar (from any health food shop)

 

1.       Dissolve 2 teaspoons of the sugar in the water, sprinkle yeast over the top, allow it to activate, it will look like a cup of espresso with crema on the top when it’s ready

2.       In a mixing bowl using regular beaters slowly beat all the dry ingredients till blended. Add yeast mixture, eggs, butter and vinegar, beat for 2 mins on high speed. Dough will be sticky

3.       Sprinkle white rice flour on tabletop, take 1/3rd of the dough and dust with rice flour. Pat the dough into a rectangle shape about 10-15cm long and 8cm wide.  Use more rice flour to prevent sticking if necessary

4.       Prepare a baking pan, I use a silicone mat with no spray

5.       Combine about 2 teaspoons cinnamon with ½ cup caster sugar. Adjust to taste and then sprinkle liberally over the dough. Roll up and cut into 5 strips and place in a row on the mat

6.       Repeat twice with the remaining dough

7.       Cover and leave in a warm place to rise. I warmed my lower oven to 50C, turned off about 5 mins before putting in the pan, I checked it after 40 minutes but it took an hour to rise

8.       Coat with egg wash and bake at 180C for 15 to 20 mins or until nicely browned

9.       I made a topping with icing sugar and water and drizzled over the top


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