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

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


Gluten Free for Kids

We’ve put together some classic kids favourites, recipes my children want to come back to again and again…and again. Have fun with kids in the kitchen!

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 teaspoon 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.

A delicious gluten free lunchbox

 

 Gluten Free Chocolate Coconut Slice

I have been making this slice for more than 30 years.  My children now help me make a gluten free variety – that is delicious! The combination of chocolate and coconut is hard to beat.

Chocolate and coconut – a winning combination!

Base

1 cup gluten free self-raising flour
2 tablespoons cocoa
Pinch salt
⅓ cup caster sugar
½ cup coconut
125g butter, melted

Chocolate Coconut Topping

1 cup icing sugar
1 cup coconut
1 heaped tablespoon cocoa
½ cup condensed milk
1 tablespoon butter

Base: Sift flour, cocoa and salt into bowl, add sugar and coconut. Stir in melted butter and mix. If mix is a little dry, add 1 teaspoon of water. Line a slice tray (I use 20cm x 20cm) with baking paper. Using the back of a spoon gently press mixture into tray as evenly as possible.
Bake in oven 160℃ for 20 minutes.
Cool on a wire rack, cover with topping while still warm. Cut into slices when cold.
Topping: Combine all ingredients and mix well.

Gluten Free Lemon Slice

This is a delicious no-bake crowd pleaser! I made it recently for a school fundraiser and was delighted when it sold out quickly. The kids have fun making this, depending on their age, children will need assistance melting the butter. It’s more fun to turn the biscuits into crumbs using a rolling pin – and there are more chunky bits in the resulting slice. Of course, if you’re in a hurry, a quick blitz in your food processor will do the job nicely.

Delicious no bake gluten free slice

Base

120g butter
½ cup sweetened condensed milk
1 tablespoon lemon rind
1 cup coconut
200g plain sweet GF biscuits (we use Eskal brand Tea Biscuits)

Topping

2 cups icing sugar
2 tablespoons coconut
¼ cup lemon juice
2 teaspoons butter

Base: Crush the biscuits to resemble ‘crumbs’ in a food processor, or use a rolling pin to crush biscuits on a sheet of baking paper. In a large bowl mix biscuit crumbs, lemon rind and coconut.
Place butter and condensed milk in a small saucepan. Keep on low heat until butter has gently melted and the mixture is combined. Gently stir and take care not to burn!
Add to the biscuit crumbs and mix well. Using the back of a spoon, press the mixture into a tin, covered with baking paper. I use a square tin (22 x 22cm) with a removable base. Chill for an hour.
Ice with lemon topping, sprinkle with another dusting of coconut. When the icing has set, cut to size.

Topping: Combine all ingredients in a bowl. Mix to icing consistency. If the mix is a little dry, add a teaspoon of hot water to bring together.

Note: This recipe can be doubled to make a larger slice. In this case use a slice tin, approx 20 x  30cm.

Gluten Free Coconut Biscuits

These crisp coconut biscuits are a favourite at our house. Great for lunchboxes, after school treat or shared with a cup of tea.

Try stopping at one!

Ingredients

130g butter
1 cup caster sugar
1 egg
2 cups gluten free self raising flour
Pinch salt
1 cup coconut (dessicated or shredded)
Blanched almonds to decorate

In a food processor cream the butter and sugar, then beat in egg. Add sifted flour, salt and coconut. Pulse until dough comes together in a ball. Using a spatula, gently scrape dough into a clean bowl. Roll into balls (makes approx 2 dozen).

Place on oven trays covered with baking paper and press flat with the back of a fork. Allow room for spreading. I like to decorate with blanched almonds. Bake in a moderately hot oven, around 160 ℃ fan forced for 15 minutes.

 



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