News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free


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  • Visit our new online shop!

    We have gorgeous aprons, quirky tea-towels and shopping bags.

    Handmade in Melbourne


    You’ll feel like a gluten free gourmet in this unique handmade apron.
    Made from hardwearing first quality 100% cotton.
    A great gift for the gluten free girl in your life!


  • Gluten Free Cheese & Corn Muffins

    These gluten free cheese and corn muffins are a delicious and healthy alternative for lunch or snacks.

    A delicious savoury muffin

    Ingredients

    1 cup of gluten free plain flour (I use ⅓ cup each of besan (chickpea), rice and tapioca flour)
    ¾-1 cup cooked corn kernels
    1 tablespoon sugar
    3 tablespoons vegetable oil
    2 eggs
    ⅔ cup of milk
    ½ cup grated Cheddar cheese
    1 teaspoon xanthan gum
    1 tsp baking powder
    1 tablespoon chopped chives
    1 tablespoon chopped parsley
    salt and pepper to taste

    Preheat oven to 170℃ fan forced. Grease 10-12 muffin cups.
    In a medium size bowl whisk eggs, sugar and oil. Sift together flour (or flours) baking powder, salt and pepper and xanthan gum. Stir into the egg mixture. Gradually add milk to loosen the mix and stir through cheese and corn kernels. Spoon batter into muffin cups and bake for 20-25 minutes, until golden.


  • Gluten Free ANZAC Biscuits

    ANZAC Day commemorates the World War 1 landing of the Australian and New Zealand Army Corps on the Gallipoli Peninsula on 25th April 1915. It was the start of a military campaign that lasted eight months and caused 25,000 Australian casualties. These ‘soldiers’ biscuits were made and sent with love to Australian soldiers fighting in World War 1. They became known as ANZAC biscuits following the first anniversary of the Gallipoli landing. The biscuits were made without egg so they wouldn’t spoil in the two months it took to deliver them to soldiers fighting on the other side of the world. This gluten free version uses rice flakes or quinoa flakes to replace the oats in the traditional recipe.

    Enjoy these gluten free biscuits year round

    Ingredients

    1½ cups gluten free plain flour
    1 cup coconut
    1 cup rice flakes*
    ¾ cup sugar
    2 tablespoons golden syrup
    125g butter
    2 tablespoons boiling water
    1 teaspoon bi-carb soda

    Preheat oven to 160℃ (fan-forced) or 180℃ conventional oven and line two oven trays with baking paper.

    Combine the flour, coconut, rice flakes and sugar in a large mixing bowl.

    In a medium size saucepan gently melt butter and golden syrup until combined. Remove from heat.

    Dissolve soda in the boiling water. Carefully add to the syrup mix. Stir until frothy and quickly add to the dry mix and combine well.

    Use a dessertspoon to shape biscuit mixture into balls (use hands to squeeze into shape) and place on the baking tray. Flatten and allow a little room to spread.

    If the mixture is too dry and crumbly add another tablespoon of water to the mix and use hands to help squeeze mix into shape. An egg can also be added to help bring the mixture together, but this will result in a much softer biscuit.

    Bake in preheated oven for 15-20 minutes, or slightly longer if using egg. Allow to cool on tray for 5 minutes and transfer to a cooling rack.
    Makes 24.

    *brown or white rice flakes are sold in health food stores and specialty supermarkets. Can use quinoa flakes if prefer.


  • St Valentine’s Day Jammy Kisses

    Treat your Valentine with these sweet kisses – gluten free of course!

    Sweet hearts for your Valentine

    Ingredients

    125g butter
    ¼ cup caster sugar
    1 tablespoon icing sugar
    1 cup gluten free plain flour
    1 tablespoon rice flour
    Pinch salt

    Icing

    1 tablespoon butter
    ¾ cup icing sugar
    ½ teaspoon vanilla essence
    2 teaspoons of milk
    Raspberry jam

    For biscuits, cream the butter and sugar in a food processor until well combined.  Sift the flours, salt and icing sugar and gradually add to butter and sugar. If the mix remains too ‘wet’ gradually add more plain flour until the dough comes together in a ball. Place the dough on a piece of plastic wrap lightly dusted with GF flour and using hands gently shape into a disc.

    Cover the dough with the plastic wrap and chill in fridge for 30 minutes. Place the dough on a piece of plastic wrap and cover with baking paper to prevent sticking to rolling pin. Roll out to a thickness of 0.5cm and cut with a heart shaped biscuit cutter. Alternatively make a heart shaped template and cut around. Place onto baking trays covered with baking paper and bake in oven at 150C for 20 mins or until slightly coloured. The time required will vary depending on the size and shape of the biscuits. Allow to cool slightly on the tray. When cold, join together with raspberry jam and icing.

    For icing, cream butter and icing sugar until well combined, add vanilla, gradually add milk and mix well. Store in an airtight container.

     

     



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  • Friends for Dinner?

    Having friends over for dinner and need a great gluten free recipe that will impress?
    Click here for some great ideas!

  • Gluten Free for Kids

    Keep the kids interested with some fun gluten free recipes for kids!
    Click here for more.


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