10 Gluten Free Quick & Easy Recipes for All to Enjoy

Transcription

1 10 Quick & Easy Recipes for All to Enjoy f Great Recipes using Isabels Baking Mixes available from our Irish Online Shop Besta Foods

2 Today, I ll make myself... Yummy Breakfast Pancakes With strawberries and banana...2 Bread Rolls Breakfast, lunch or anytime... 3 Baked Mini-Donuts Filled with raspberry jam... 4 Meditteranean-Style Pizza With mozzarella cheese and basil... 5 Focaccia Bread Topped with rosemary & olives... 6 Vegan Chocolate Banana Slices With chocolate frosting... 7 Afternoon Tea Mini Cupcakes With strawberries & cream... 8 Yorkshire Pudding & Rich Gravy Sunday roast dinner essentials... 9 Traditional Fish and Chips Battered and fried Chocolate Brownies A must have with a cappucino... 11

3 Hello and Welcome... These recipes are super easy to make, you need very little equipment and they are suitable for anyone who wants cook gluten free, wheat free food. The recipes use a unique range of Baking Mixes, developed a South American lady named Isabel Gordon, over ten years ago. Isabel s product range are all naturally gluten, wheat and dairy free - without additives or added sugars. Cassava flour is one of the main ingredients in the baking mixes. It was actually Isabel s experience with this ingredient and her know-how for creating blends using cassava flours that inspired the Isabel s Range. The cassava flour dough has a versatile strength and elasticity, and it proves you don t need wheat to make good dough. Both coeliacs and non-coeliacs love our top quality cupboard staples, which certainly makes life easier for the person doing the cooking! Besta Foods is an Irish business, set up to supply quality food to Irish people who are gluten intolerant and for those sensitive or allergic to wheat. The recipes in the book are super-easy to make and use Isabel s easy baking mixes. All of the hard work of figuring out which flour will work in what recipe is done for you! All you have to do is add a few extra ingredients to the Baking Mix specified in each recipe. Once you master these recipes, you can adapt the recipes to suit your diet and your level of creativity. Over the coming months we will be providing lots of seasonal recipes based on the tried and tested Isabel range. Enjoy!...

4 Yummy Breakfast Pancakes Served with strawberries, banana and coconut yogurt Makes 8 125g Isabel s Pancake Mix 295g milk or substitute 2 free range eggs 1Tbsp vegetable oil or melted butter Dairy 1. Place the flour mix onto a large bowl and make a well in the middle. Add the eggs, oil or butter and a little of the milk, whisk vigorously with a balloon whisk to make a lump free batter. 2. Then slowly add in the rest of the milk mixing well to form a thin batter. 3. Lightly grease a heavy-based frying pan or a nonstick crepe pan. Pour in a ladle of batter and tilt the pan to cover the base with a thin layer. Cook over a medium heat for 1 minute or until the bottom of the crepe becomes golden brown. 4. Turn over with a palette knife or a spatula and cook the other side for a further 1 minute. Place the pancake in a cooling rack and repeat the process with the remaining batter, greasing the pan again if necessary. 5. Serve the pancakes warm with chopped strawberries, sliced bananas and coconut yogurt or whatever filling you fancy...delicious!

5 Bread Rolls Great for breakfast, lunch or anytime Makes 12 approx 125g Isabel s Dough Balls Mix (plus 20g extra, if the dough is too soft to handle) 50g ground almond 50g butter 50g caster sugar 6g baking powder 2 medium size free-range eggs 40ml water approx 1. Pre-heat the oven at 180 C. and grease a baking sheet. 2. Place all the dry ingredients in a bowl and mix well. Add the butter and rub in using your fingers until it resembles a crumble mix. Make a well in the middle, add the eggs and half of the water. Beat all the ingredients together until it forms a soft, but firm enough to handle dough. 3. If required add a little more flour mix and mix well. 4. Grease your hands with vegetable oil and with the help of spoon scoop up small amounts of the dough and gently for a balls. Place each dough ball onto the prepared baking sheet, making a cross on top of each. You may need to wash your hand after rolling a few of the bread rolls as they might start to become sticky. Bake in the pre-heated oven for about 25 minutes or until light golden brown. Cool on a cooling rack and store in an air tight container. PS. The recipe lends itself to being made in a variety of flavours e.g. coconut, lemon or filled with almond paste or include chopped chives in this recipe for a more savoury twist.

6 Baked Mini Donuts Filled with raspberry jam... yum, yum Makes g Isabel s Baked Donuts Mix 50g caster sugar 50g oil or butter 1 large egg 60ml milk or substitute (I used almond milk) Equipment Donut ring baking tray, silicone mould or cake pop maker. 1. Place the Baked Donut Mix and sugar in a bowl and mix well. 2. Add egg, oil and milk, mix well to form a smooth batter. 3. Place the batter into a jug or spoon the mixture into the cake pop holes or silicone mould. You will need a maximum of 1 tablespoon of batter for each cavity. 4. Cook for about 5 minutes (cake pop maker) or in the oven at 180 C. for 15 minutes approx. 5. When cooked, remove from tray. Once the doughnuts reach room temperature, spoon the jam filling into a piping bag fitted with a round tip. Insert the tip of the piping bag into the doughnut, gently squeezing the filling inside. 6. Dust with icing sugar or top with your favourite frosting... An all-time favourite!

7 Mediterranean-Style Pizza Home made pizza... a big hit with all ages Makes 4 pizzas (2 sachets) 300g of Isabel s Pizza Base 200ml of cold water 3 Tbsp olive oil 1 large egg lightly whisked. Extra flour for dusting (cornmeal or a gluten free flour of your choice) If you re only using 1 sachet (150g), halve the quantities and use one medium size egg. Toppings Sundried tomato pesto Mozarella cheese and parmesan cheese grated Fresh basil and rocket 1. Preheat the oven to 200 c (180 c for fan assisted ovens), gas mark Place the mix into a large bowl and make a well in the middle. Add the egg, oil and water, and knead well until dough is silky and pliable minutes. 3. Divide into four balls. Roll out each ball as thinly as you can about 20cm across and 2mm deep. If required, dust with extra GF flour to stop the dough sticking to the rolling pin. 4. Bake on a non-stick tray for 10 minutes, turning over half way. Remove from oven and add the toppings. 5. Spread pesto over the base, sprinkle mozzarella and some parmesan over the tomato. Add some chopped basil and rocket. You could add thinly sliced peppers, onions etc. 6. Bake for 15 minutes or until the toppings are cooked. Tasty - you don t have to be gluten free to enjoy this!

8 Rosemary & Olive Focaccia Bread Serve as a starter or indeed anytime Makes? 250g Isabel s Batter Mix 1 tsp dried easy bake yeast 1 tsp sugar ¼ tsp garlic powder 2 tbsp olive oil 220ml lukewarm water Good quality olive oil, for drizzling 1. Preheat the oven to 200 C/400 F/180 C fan assisted. 2. Place the flour, yeast, sugar and garlic powder into a large bowl. Mix all the ingredient together and make a well in the middle. Add the olive oil and water and stir with a wooden spoon to form a dough. Knead the dough in the bowl for 2-3 minutes with oiled hands to prevent the dough from sticking. 3. Place the dough onto an oiled or lined baking tray using greased proof paper (28cmx19cm approx.). Flatten the dough pushing to the corners of the tray, then cover with cling film and leave to rise until almost doubled in size, about 1 hour. 4. Decorate the top with sliced black olives and press small sprigs of the rosemary making holes in the dough at regular intervals, about 4cm/1½in apart in rows across the dough, press gently right down through the dough. Sprinkle on a very small amount of coarse sea salt on top. Preheat the oven to 200 C/400 F/180 C fan assisted. Drizzle the loaves with oil, then bake for 25 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.

9 Vegan Chocolate Banana Slices Moist texture, sticky and chewy... For the vegan frosting: In a medium size bowl add the icing sugar, cocoa powder, Baking Fix and gently mix well using a balloon whisk. Then add in the oil, treacle, vanilla essence and water and mix well until it forms a nice consistency frosting. Add the lemon juice and mix again. Sample the frosting and adjust to your own taste, adding a little more cocoa powder or sugar if necessary. Makes 12 Slices 175g Isabel s Batter Mix 125g sugar 45g cocoa powder 5g bi-card of soda 3g mixed spices 1 tsp. of treacle 2 ripe bananas mashed 3 Tbsp. rapeseed oil 1 Tbsp. lemon juice 100g almond milk 150g water 3 Tbsp. rapeseed oil 1 Tbsp. lemon juice 100g almond milk 150g water Dairy 1. Preheat oven to 180ºC/350F/ (160ºC fan assisted) for 10 minutes. Lightly grease with oil and line with grease proof paper a medium size cake tin approx. 29cm 19cm. 2. Place in a large bowl the flour, sugar, cocoa powder, mixed spices and bi-carb of soda. Then mix all the ingredients together and make a well in the middle. In a plate mash the bananas and set aside until required. In another bowl add the water, almond milk, oil and lemon juice and mix well. 3. Add the mashed bananas to the dry ingredients and pour the wet ingredients over the dry mixture and stir with a balloon whisk or wooden spoon until it forms a soft cake dough. 4. Pour the cake mixture into the prepared baking tin. Bake for 30 minutes or until when inserting a skewer in the centre of the cake it comes out clean. 5. When cooled, apply frosting, then cut into slices. Make a fabulous desert, by serving with fresh figs and a dollop of cream. Simply gorgeous!

10 Afternoon Tea Mini Cup-cakes Get creative with toppings... strawberries and cream is a winner! Makes mini cupcakes 125g of Isabel s Sponge Cake Mix 125g of soft butter or dairy free spread 125g of sugar or sugar substitute 3 eggs 4 Tbsp of milk or milk substitute. 1. Preheat oven to 180ºC/350F/ (160ºC fan assisted) for 10 minutes. Lightly grease with oil a cupcake tray or use cup cake liners. 2. Cream the butter and sugar together until pale and fluffy. Gradually beat in the egg. Fold in the sponge cake mix. Add the milk and mix well. 3. Place the mix into the prepared tray or liners and bake in the middle of the oven for minutes. Check if cooked by inserting a skewer, which should come out clean. 4. Leave to cool on a wire rack. 5. Pipe freshly whipped cream (or topping of your choice, e.g. buttercream) on the each cupcake and top with a fresh strawberry, raspberry or blueberries. For a childrens party you could use sprinkles, grated chocolate etc. Get Creative!

11 Yorkshire Pudding & Rich Gravy Sunday dinner classics for all the family to enjoy! Makes g of Yorkshire Pud Mix 160ml of milk or milk or substitute, eg almond milk 2 medium/large size eggs 2 tsp vegetable oil per pudding Gravy Isabel s Gravy Granules 1. Pre-heat your oven to 200 C, 400 F, gas mark Add the vegetable oil to each hole in a 12-hole muffin tray. Heat the tray on the oven s top shelf until the oil is sizzling hot. 3. Place the flour mix into a large bowl and make a well in the middle. Add the eggs and with a balloon whisk, slowly beat the milk in to form a smooth batter. The batter thickness should be in between that of double and single cream. 4. Pour the batter into the hot oil, filling each tray hole by one-third. Quickly pop the tray back into the oven. You ve got to move fast! The less time you take to add your batter to the hot oil and get it back in the hot oven (200 C max), the better rise you ll get. Serve with gluten free gravy: Add 4 heaped teaspoons (20g) of gravy granules into a measuring jug. Pour 280ml (1/2 pint) of boiling water, stir until smooth and serve. N.B. Ideal also for thickening and adding flavour to sauces and casseroles.

12 Traditional Fish and Chips Battered fresh fish served with chips... it just doesn t get any better 125g of Batter Mix Enough cold water (or gluten free beer) to make a thick batter 1lb fish, e.g. fish - cod, haddock, pollack, whiting, ray, plaice or any fish you fancy N.B. This batter is also great for making chicken joujons or chicken pieces 1. Pre-heat the oil for frying 2. Add the water or gluten-free beer to the mix to form a smooth, thick batter. 3. There s no need to leave the batter to stand, so dip your pieces of fish into the batter, shake off the excess then place each piece into the hot oil. 4. Fry until golden and cooked through (cooking time may vary depending on size). 5. Place the fried items on a piece of kitchen roll. If you need to, you can keep them warm in a pre-heated oven. Dairy 6. Squeeze a little fresh lemon on the fish and serve with hand-cut fried chips or oven chips, whatever is your preference.

13 Chocolate Brownies Serve as a dessert or delicious with a cappucino! Makes 12 Slices 115g Isabel s Easy Pud Chocolate Mix 300g cooked beetroot (Use already cooked vacuum packed in its own juices) 200g quality plain chocolate (70% cocoa) 100g unsalted butter 1 tsp vanilla extract 250g light brown caster sugar 3 eggs 1 tsp powder ginger 1. Line a 20cm x 30cm baking try with greaseproof paper. Preheat the oven 180C/350F/gas mark Pulp the beetroot in a food processor or blender. 3. Melt the chocolate and butter in a bowl over a pan with boiling water until you have a smooth chocolate paste and set aside (being careful that the bottom of the bowl doesn t touch the water). 4. Combine the sugar and eggs in a large bowl and beat with an electric whisk until the mix is thick and foamy about 2-3 minutes. 5.Mix in the batter mix flour with the cocoa powder and make a well in the middle. Then fold in the beetroot mix, melted chocolate and the egg mixture. Mix all together to make a smooth batter, then pour into the prepared tin and bake for about 45 minutes, or until cooked. 6. Allow to cool in the tin, then cut into 5cm squares. Store in an airtight container. So good served warm with gluten-free ice-cream. Mmnn, so nice!

14 Try them, you ll love the results...