Here’s the recipe to my gluten-free version of Jamie Olivers Toffee-Apple Pie, that I call Caramel Apple Pie. Because it sure isn’t anything like Jamie’s gorgeous pie, but lovely (and gluten-free) none the less. If you want to make Jamie’s version and boil 2 cans of condensed milk for 3 hours, check Jamie’s Dinners.
I hardly every buy glutenfree cookies for my kids, even though there are wonderful products out there. I almost always bake them myself, with some “help” from my boys. Not only because my kiddo’s love baking them with me, but because this way I know exactly what I serve my kids. No preservatives, no scary sounding ingredients that I have to google. And with this recipe it’s hardly a hardship. The only obstacle during the cookie making process is my 2,5 year old son, who just eats the cookie dough before I can turn it into cookies. This basic cookie dough never fails and you can experiment with it as much as you like. This recipe doesn’t make crunchy cookies but soft, gingerbreadlike, delicious ones. The recipe uses orange zest to flavour the cookies, but my kids make me add gingerbread spices always, because the like that best.
Ingredients: 200 grams (1.6 cup) of rice flour 0.5 tablespoon of xanthan gum (to keep your cookies from crumbling) 1 tablespoon of glutenfree baking soda 50 grams (a little over 1/3 of a cup) of light caster sugar orange zest from one orange ( I add 2 tablespoons of gingerbread spices) 50 (about a ¼ of a cup) grams of butter 1 egg 2 tablespoons of golden syrup
Preheat the oven to 160 degrees centigrade (320 degrees centigrade)
Put all dry ingredients in a kitchen aid or bowl and slowly add the other ingredients while mixing. Add some extra rice flour if the mixture is too moist, and a bit of milk if it gets too dry.
Take it out of the bowl, dust the surface and roll out to an even dough, about half a centimeter or half an inch thick. Get out your favorite cookie cutters and cut out about twenty cookies.
Put them on a baking tray lined with baking paper and bake them in the preheated oven for about 10 minutes.
Let them cool on a wire rack. If you want, you can decorate them with icing, but my kids love them just the way they are!
I have a confession to make. I love Jamie Oliver. There, I said it. For a woman who claims to only love darkhaired men, this is a bold thing to say. ;-) It was love at first sight when i saw him on tv, in one of his first tv shows. I love how he talks about food and I love the simplicity of his recipes combined with the most fantastic products. I have almost all his cookbooks, I buy his magazine and I even have some of his cooking shows on dvd. And I even watch those. When my kids are asleep and hubs is away, I curl up on the sofa and I watch Jamie cook and talk about food. And I get inspired to cook.
I love the passionate people in his shows too. Just as I love Jamie, I love Gennaro. Also because BBC GoodFood Magazine once published his Festive Lasagne and it’s been an instant hit in my household ever since. The magazine looks dreadful, because it’s been in my kitchen for nearly 5 years now, and i can’t count the times I made this recipe. It’s not neccesarily a glutenfree recipe, but it’s very easy to make it glutenfree. All you need is some glutenfree lasagne sheets (I always use Schars lasagna sheets that you need to precook for 5 minutes) and some glutenfree basic flour and some glutenfree salami and prosciutto (read packages closely or ask your butcher, because not all is glutenfree unfortunately).
I just want to share my glutenfree version of Gennaro Contaldo’s recipe here, because it makes the perfect pasta for a dinner party with friends, or as a huge family lasagna. I always have some left over that I put in plastic containers in the freezer for my kids on busy workdays. They just love it.
500 grams (1 lb 2 oz) of (glutenfree) lasagne sheets
200 grams (8 oz) of Parmesan grated
6 slices of prosciutto, roughly chopped (check if it’s glutenfree)
12 slices of Napoli salami (check if it’s glutenfree!)
200 grams (8 oz) ricotta
4 balls of mozzarella roughly chopped
For the tomato sauce
125 ml (4 fl oz) olive oil
2 medium onions, finely chopped
4 x 400 grams (16 oz) cans of plum tomatoes ( I use the ones with already chopped up tomatoes by Heinz. They are always glutenfree)
couple of handfuls of basil leaves, roughly torn
For the meatballs
250 grams (9 oz) minced beef
250 grams (9 oz) minced pork
4 garlic cloves, finely chopped
3 tablespoons of finely chopped parsley
1 egg, beaten
glutenfree basic flour for dusting
olive oil for frying
Make the tomato sauce. heat the olive oil in a large pan, add the onions and cook until softened. Add the tomatoes and basil and season. Your pastasheets will take up less of the water of the sauce, so you will need to add some glutenfree flour of maize starch in your sauce to make sure your lasagna will not get soppy. Reduce the heat and simmer gently for about 25 minutes, then set aside.
Meanwhile make the meatballs. Place all the ingredients in a bowl and mix. Shape into small balls the size of cherries and dust lightly in glutenfree flour. I use basic rice flour for that. Heat a shallow layer of olive oil in a frying pan and fry the meatballs in the hot oil until golden. You’ll need to do this in batches, drain the meatballs on kitchen paper and set aside. (BTW, my kids love these little meatballs so I sometimes make even more and fry them and freeze them. I can defrost en heat up & serve them with some potatoes and veggies another day ;-))
Now, if you are working with glutenfree pasta sheets you will need to precook the lasagna sheets, otherwise you will end up with horrid tough pasta in your otherwise wonderful pasta dish. So get a pan on stove and bring plenty of water to a boil. Precook the pasta in batches while layering your dish, so about 4 sheets per layer because they tend to stick together and you don’t want that with all the sheets in one go. It will get very, very messy. So you boil the first 4 sheets while preheating the oven to 200 degrees centigrade (400 degrees fahrenheit) and lining the ovenproof dish with some tomato sauce. Line this with the first precooked lasagna sheets. Precook the sheets for the next layer and meanwhile add a layer of tomato sauce, sprinkle it with some parmesan, arrange a third of the prosciutto, salami and meatballs, a few knobs of ricotta and some mozzarella pieces. Your second set of lasagne sheets will be ready now, so you put those on top. You precook the next ones while you make another layer as mentioned above which you then top with the lasagne sheets. You finish with tomato sauce, meatballs and cheese.
Cover it with foil and bake for about 30 minutes, remove the foil and cook for a further 5-10 minutes, until the cheese has melted over the top.
Serve with a salad and a wonderful glass of red wine for the adults.
Ps. This recipe is a bit of work, it will take you 30 minutes to prep and 30-40 minutes to cook at the least, so don’t do this when you are in a hurry. If you have guests over, you can make it a day in advance and keep in it in the fridge. You will only have to cook it in the oven the next day, so you’ll have time for your guests.
I go grocery shopping with Gijs every Saturday, while my husband and Thijmen go to the gym to run on the treadmill and to have swimming lessons. And every week Gijs tries to pull half of the cookie isle into the car. And I have to tell him no, every week, simply because they make him sick. And I get his sad face, because of all the cookie boxes have his favourite cartoon characters on it. And what does he get? Boring cookies in boring boxes. His disappointment makes my heart cry, but I can’t make it go away. He and I just have to deal. And our way to deal is to bake cookies together. I cannot produce fantastic cardboard packaging with his favorites on it, but I can bake him cookies he loves and he gets to help. One of the cookies I used to love as a kid were sugar candy cookies, in Dutch we call them Bastogne cookies. It’s my kind of crack. If I buy a box, it’s gone before the day is over. So today the kids and I decided to try and make something similar glutenfree. Because I want to share my addiction with them. And we came pretty close to the original in taste.
Here is how you make ‘cookie crack’. Ingredients:
300 grams (10.5 oz) of rice flour
1 teaspoon of baking soda
175 grams (6 oz) of soft butter
75 grams (2.75 oz) of ground sugar candy
100 ml (3.5 fl oz) of sugar syrup
3 egg yolks
1 teaspoon of xanthan gum
2 tablespoons of gingerbread spices
1 tablespoon of cinnamon
Put all ingredients except for the ground sugar candy into a bowl. Mix it all well till all is combined.
Add the sugar candy and mix again.
Take the dough out of the bowl make a long square bar that you wrap in plastic foil and refrigerate for an hour.
Eat every last bit of dough that is left in the bowl from the bowl. This is a must! Do not ever skip this step in the process.
Preheat the oven to 175 degrees Centigrade (337 degrees Fahrenheit).
Line a baking tray with parchement paper and chop up the bar into thick slices. Put the slices on the baking tray. This recipe makes about 20 cookies.
I made two small incisions on each cookie like the real deal and then put them in the oven for 25 minutes.
Let them cool on a wire rack before serving them with a cup of tea or coffee.
Glutenfree Brioche that makes marvellous glutenfree French Toast
I don’t know how some people can live carbfree. People ask me how horrible it actually is to be glutenfree, I would love to ask that same question to people who do without carbs. To me it must be pure torture as I love bread and I couldn’t live without it. One of my favorite breads is Brioche. The softness of the bread, the buttery taste, I adore it. With preserve, lemon curd or Gouda cheese it is better than any pastry to me. It took me a while to find the right recipe for glutenfree Brioche, but I’ve found it. Now we can have a wonderful breakfast with the family enjoying this little piece of heaven just as it is, or… slice it up and make the most delicious glutenfree French Toast. Ever. No lie!
500 grams (1 lb 2 oz) of plain glutenfree flour
Half a teaspoon of iodized salt
20 grams (0.75 oz) of vanilla sugar
2 dl (7 fl oz) of lukewarm milk
125 grams (4.5 oz) of soft butter. Do not settle for anything less than butter!!
30 grams (1.125 oz) of yeast
1 teaspoon of xanthan gum
1 teaspoon of fiberhusk
Preheat the oven to 50 degrees Centigrade (122 degrees Fahrenheit) and put a bowl of water in the oven. This will help the dough to proof.
Mix the flour with the salt and vanilla sugar.
Add fiberhusk and xanthan gum, followed by the lukewarm milk, eggs and softened butter.
Mix everything with an electric mixer into a firm dough. Be aware, glutenfree dough needs to be a bit moist, otherwise it won’t proof as well and you will get a compact bread.
Now add the yeast and mix again.
Butter a breadpan and transfer the dough into the pan. Even it out and put it in the preheated oven for an hour to let the dough proof.
After that hour take bread out of the oven, turn up the heat to 160 degrees Centigrade (325 degrees Fahrenheit) and when the oven is on temperature, put it back into the oven for about 25 minutes till it is golden.
Take it out of the oven, beat an eggyolk and immediately spread that over top of the bread with a kitchenbrush.
Take it out of the breadpan and let it cool.
Now… How to make delicious French Toast with this Brioche:
Make a batter of 500 milliliters (18 fl oz) of milk, 5 eggs (yes, 5 eggs as you need a whole lot of batter because once you start you won’t stop eating ;-)), 2-3 tablespoons of sugar and cinnamon to taste.
Slice up the Brioche, and put the slices through the batter untill they are covered in batter but not soaked.
Put some butter in a frying pan and fry each slice on a low heat until golden on both sides. Serve with preserve or dust with powdered sugar and serve with fresh forestfruits.
Quinoa with tons of veggies, feta and herbcoated chicken
When I first started looking for glutenfree products 5 years ago, quinoa was one of the most listed things, yet I couldn’t get my hands on it. And now, its everywhere, because it is a very healthy product, light, full of protein and iron.
But how to cook it was another thing. When I first bought it I cooked it like rice and served it just like that with stirfried chicken and veggies. My kids were horrified and rightly so. It was bland and well… It tasted like proper tastesless health food. You know… “eeeeewwww…”!
I found out that quinoa is very versatile though, but it works best if you use it instead of couscous, but leave the rest of the recipe intact. This recipe below is a Jamie Oliver recipe in which I exchanged the couscous for quinoa and left out the spicy stuff so my kids will eat it. I also added one step and popped it in the oven, where Jamie serves it just like that. But my kids aren’t that good with partly uncooked veggies. My oldest says it’s for rabbits, so.. yeah.. that’s where the oven comes in.
It’s light, it’s perfect for a summer supper and even my kids love it. They eat tons of veggies and the healthy quinoa, which is a total win in my book.
300 grams (10.58 oz) of uncooked quinoa
2 red peppers
4 springonions chopped
Half a bunch of fresh dille
200 grams (7.05 oz) of peas
A handful (i use a full packet, my kid adores olives) of black olives without the kernel
A packet of feta (about 200 grams/7.05 oz)
Some olive oil
2 chickenbreasts of 200 grams (7.05 oz) each
A teaspoon of dried oregano
1 teaspon of ground piment
The zest of one lemon
(I toss in even more veggies, I added sundried tomatoes and left over broccoli today too, I love veggies and any excuse to feed my kids a bit more of those healthy buggers. ;-))
Instructions Firstly: I use precooked quinoa, that you just have to cook for 3 minutes, but read the packet carefully, you may need to soak them first before cooking it per the instructions on the packet.
Preheat the oven to 200 degrees Centigrade/400 degrees Fahrenheit.
Put the oregano, piment, salt, pepper, lemon zest and the chickenbreasts into a plastic bag and shake till the herbs are all over the chickenbreasts. Flatten them a bit by bashing them with a rolling pin and then fry them in a frying pan with some olive oil.
Chop up the red peppers and the spring onions. I bake the spring onions with the chicken for a bit so they taste a bit more mild. Chop up the dille and put the veggies & the dille in a ovenproof bowl/dish. Add other veggies now too if you want to use more. Jamie adds some spicy peppers here too, but don’t want crying kids at the dinner table, so i leave them out.
Quickly cook the frozen peas, a few minutes in boiling water will do.
Add them to the veggies with the kernel free black olives. Sprinkle this with lemon juice and some olive oil.
Mix in the boiled quinoa and add pepper and salt to taste. Top with feta and sliced chickenbreasts. Here is where Jamie serves it with homemade tzatziki, I choose to put the dish in the preheated oven for about 15 minutes.
I love a lovely lazy Sunday. I admit I haven’t had a proper lazy Sunday in ages because my two boys are often up early which means chaos starts at 7 am in the morning at the latest. And there is nothing lazy about chaos. But it doesn’t mean we can’t try to make Sunday’s a bit more special. So the kids run around in their pj’s most of the day while I make a more luxury breakfast or lunch. Often I rip open a packet of bake off glutenfree rolls or croissants because it is faster, but nothing smells and tastes as wonderful as freshly baked (glutenfree) rolls. These take up about 2 and 2.5 hours of your time, so have a late lunch or start early. But… if you have some left over, you can put them in the freezer and have some left for another lazy Sunday morning.
500 grams (1 lb 2 oz) of glutenfree flour (use one especially to bake bread)
5 grams (0.18 oz) of bakers salt (iodized salt)
7 grams (0,25 0z) of xanthan gum
7 grams (0.25) oz) of fiber husk
30 grams (1.125 oz) of yeast
30 ml (1.015 fl oz) of extra virgin oil
375 ml (12.68 fl oz) of lukewarm water
Sesameseeds, poppy seeds and millet flakes to decorat
Preheat oven to 50 degrees centigrade (122 degrees Fahrenheit) and put a bowl of water in the oven. The water will help the dough proof.
Put all ingredients into a bowl (except for the seeds to decorate) and mix with a electric mixer till you’ve got a firm dough. I could be a bit sticky, but that is ok. The bread needs more water to proof well.
Put the bowl into the preheated oven for 45 minutes to let the dough proof.
Line a baking tray with parchment paper or baking sheets and divide the dough into pieces of 100 grams. If the dough is sticky, make your hands wet with lukewarm water that will help form the rolls without the dough sticking to your hands. Roll the rolls through the decorating seeds and put the trays back into the oven for another 45 minutes to proof further.
Take them out of the oven, preheat the oven to 220 degrees centigrade (425 degrees Fahrenheit) and when on temperature, bake the rolls golden in about 25-30 minutes.
Many people think that glutenfree food has no flavour, no bite, nothing. Well, maybe that once used to be the case, but glutenfree products have developed so well, sometimes you don’t even taste the difference. Exception, as i found out, is glutenfree pizza. The pizza base they sell here is awful, it just tastes like cardboard. That product is true to the myths surrounding glutenfree. So you have no other option than to make pizza from scratch and that always used to be quite an ordeal. I can’t tell you how many failed pizza bases I baked and threw in the garbage can. And it was so much work, letting the dough proof and such. With two kids I don’t always have that amount of time. And my pizza’ s tasted like pan pizza’s, while I love the Italian thin crust pizza so much better. But at least it tasted better than the pre-fab cardboard stuff. But a while back, I stumbled on this recipe in “recipes for gluten-free kids” and it’s just perfect! It makes the yummiest, light, crispy glutenfree pizza’s I’ve tasted so far. So here it is.
Ingredients:410 grams (3 cups) of glutenfree all purpose flour14 grams of yeast (2 packets of 0.25 oz each)2 teaspoons of xanthan gum310 ml (1.25 cup) of warm water60 ml (0.25 cup) of extra virgin olive oil3 egg whites1 tablespoon of honey1 teaspoon cider vinegarToppings:Well, whatever you want, as long as it’s glutenfree. :-) This recipe for me makes one huge plate pizza for me & hubby (too much actually) and two kiddy pizza’s the size of a breakfast plate. This also makes 6 kids pizza’s. Instructions:
Preheat the oven to 230 degrees centigrade (450 degrees Fahrenheit). Line baking sheets or pizza pans with baking paper/parchment paper.
Mix flour blend, yeast, xanthan gum and salt in a large bowl. Whisk 1 cup of warm water, oil, egg whites, honey and vinegar in a bowl. beat the wet ingredients into the dry ingredients with a mixer at low speed until combined. Add additional by tablespoonfuls until batter is smooth and thick. beat 5 more minutes on medium-high, scraping the bowl occasionally.
Transfer the amount for one pizza (for the kids i use about 1/6th each, so 2/3 of the dough is left for our plate pizza) to a pizza pan. I roll the dough out till it’s thin, because i like thin pizza’s. If you prefer pan pizza’s just smooth the dough out with your fingers into 5" to 6 “ circles, making the dough thicker at the edges. just know this leaves you with very thick, fluffy pizza’s. Repeat for the other pizza’s.
Bake for 8 minutes till the crust is lightly browned (The plate pizza needs about 15 minutes). Top the crusts with your desired toppings, then put back into the oven for another 5 minutes till the cheese is all golden.
Ps. I added a tablespoon of herbs to the dough to give it even more flavour. I used basil, thyme & oregano.
I own tons of cookbooks. Not so surprising as I love to cook and bake. And the best thing is that I use many of them, I make recipes from all, I have favorites bookmarked and all my cookbooks look like they had a food fight. I’m a messy cook, but I blame that on my passion for cooking. ;-)But after the diagnosis of my son my cookbooks on baking bread disappeared to the back of my cookbook shelf, thinking I would never use them again. With pain in my heart I let go of my Paul Hollywood’s 100 great breads, my bread bible. But over 5 years later I feel confident enough to adapt those recipes to make glutenfree goodiness. Today, I dusted off that same book and baked Paul’s Irish sodabread, except I made it glutenfree of course. And I remembered why it has been my bread bible for so long. The bread is heaven.
500 grams (1 lb 2 oz) of glutenfree bread flour. All purpose flour will do too probably.
20 grams (0.75 oz) of glutenfree baking powder
7 grams (0.25 oz) of fiber husk
7 grams (0.25) of xanthan gum
1 teaspoon of bakers salt
75 grams (2.75 oz) of soft butter
150 ml (5 fl oz-¼ pint) of milk
225 grams (8 oz) of Greek yoghurt (instead of 150 ml of buttermilk from the original recipe which I didn’t have)
2 middlesized egged, loosely beaten
Some (sesame) seeds to decorate your bread
Line a baking tray with a sheet of baking paper.
Put the flour, baking powder, salt, fiber husk and xanthan gum in a bowl and mix well. Add the butter and work it through the flour.
Add the other ingredients and mix to make a firm dough.
Make a ball from the dough, put it on the baking tray and let it rest for 20 minutes while you preheat the oven to 200 degrees centigrade (400 degrees fahrenheit).
Carve a cross in the top of the dough ball, use some milk to gloss over the top and add some (sesame) seeds to decorate the dough.
Bake 30 to 45 minutes (depends on your oven) until it turns golden and smells heavenly. Let it cool on a wire rack before you eat it all with some salted butter on each slice. ;-
I will probably attempt to bake many more breads from my so beloved bread bible now this was such a success, so keep an eye out! :-D
Sundried tomato and parmesan bread aka pizza bread
Since no one loves to eat the same thing day in and day out I’ve adapted my basic bread recipe with variations. My kids, like all kids, doubt food that doesn’t sound familiar, or doesn’t sound cool. So when I first made this bread my now 6 year old said ‘EEEWWWWW!’when I told him I made sundried tomato bread with parmesan cheese and some herbs. Also, the fact that the chopped tomatoes had colored the bread red (according to my son it is pink, but color blindness runs in my family ;-)) at first put him off. But when I told him that it was 'pizza bread’, it suddenly was the best thing I had ever made. And so from time to time, I make pizza bread and I’m my kids biggest hero again. The following recipe is a copy of basic glutenfree bread with some extra additions.
I make this bread in my Breville breadmaker, but you can also make it in a conventional oven. If you ever want to buy a breakmaker, the Breville one is brilliant and it saves you tons of time. It’s the one you definitely want, even though it doesn’t come cheap. It’s worth every dime, penny or euro! Ingredients:75 grams (2.65oz) of chopped sundried tomatoes75 grams (2.65 oz) of grated parmesan cheese750 grams (26.455 oz) of glutenfree all purpose flour700 ml (23.67 fl oz) of lukewarm water10 grams (0.35 oz) of fiber husk (to add more fibers to your bread and to improve consistency)3 tablespoons of olive oil (in this case I use the oil from the jar of sundried tomatoes as it has tons of flavour)2 teaspoons of xanthan gum12 grams (0,42 oz) of sugar18 grams (0,64 oz) of yeast 6 grams (0,21 0z) of baker’s salt (you can use normal salt too but bakers salt adds iodine to your bread which gives a better taste to your bread)1 tablespoon of Italian herbs Some extra grated parmesan Made in the breadmaker: Put the sundried tomatoes in the kitchenmachine and grind them to a paste. Add the lukewarm water to bread mold. Put in the fiber husk and the olive oil from the sundried tomato jar. On top of that you add the glutenfree all purpose flour. Now you add the sugar, xanthan gum, bakers salt or normal salt and the yeast. Make sure the yeast does not come in direct contact with the salt, because that will diminish the effect of the yeast. Then add the sundried tomatoes and the parmesan. Put the bread mold into the machine. If your machine has a French bread setting, use it! It gives the best result, as it allows the bread to develop and proof very slowly. If you don’t, some machines have a glutenfree setting. Just make sure that the bread gets the chance to develop well. Help the machine along with a wooden spoon or fork when it mixes the dough, as it will turn into one heap and will not mix everything sometimes. That’s what you get when you have no gluten to help the dough to stick together. When the machine is done mixing, sprinkle the Italian herbs on top and add some extra grated parmesan cheese to taste. Now wait and be prepared to take a wonderful loaf out of the machine when it’s done. In the conventional oven:If you use a conventional oven, put it on 35 degrees centigrade or 95 Fahrenheit so your oven is warm enough to let your dough proof. Put the sundried tomatoes in the kitchenmachine and grind them to a paste. Put everything in a big bowl in the same order as you would in the breadmaker. Add the lukewarm water to bread mold. Put in the fiber husk and the olive oil from the sundried tomatoes. On top of that you add the glutenfree all purpose flour. Now you add the sugar, xanthan gum, bakers salt or normal salt and the yeast. Make sure the yeast does not come in direct contact with the salt, because that will diminish the effect of the yeast. Then add the sundried tomatoes and parmesan. Mix it on a slow mode for 2-3 minutes first. When it’s mixed well, put the mixer on a fast mode a mix some more (usually 6-8 minutes will do). Mind you, this will train your arm muscles, mixing is hard work. Grease a bread mold and transfer the dough into it. Even it out. Top it with the Italian herbs and the extra grated parmesan cheese. Put the dough in the preheated oven and add a bowl of water, that will help the proofing process of the dough. Put the timer on 50 minutes. When your dough has risen to double it’s size, take it out of the oven and cover with a damp dishcloth while you preheat the oven to 225 centigrade or 437 Fahrenheit. After ten minutes, put the bread (without the dishcloth) back into oven. Leave the bowl with water in the oven and bake the bread in 45-50 minutes until it smells heavenly and is golden brown. When it’s done, leave it to cool on a wire rack under a fresh (dry) dishcloth for at least an hour and a half. When fully cooled, enjoy a slice or slice it up and put it in packets in the freezer to enjoy later.
I love soup. Soup is wholesome, soup is healthy, soup is comforting and it’s often so easy to make and easily to make glutenfree too! And no bowl of soup is complete without bread. I make these breadsticks for my kids, but I’m not ashamed to say that I actually love them very much myself.
I must admit they don’t look pretty, but who cares about that when they taste wonderful?
The recipe is dead simple, but i have to admit my breadsticks turned out a bit chewy when i baked them the first time, not crisp. Why? Because I read the recipe wrong, but I actually liked it much better, so I always use my own “wrong” version of the recipe, posted below. I hope you’ll like it too!
Ingredients: 250 grams (almost 2 cups) of glutenfree flour 7 grams (0.75 oz) of yeast 25 grams (0.88 oz) of flaked butter 2 eggs pinch of salt
Preheat oven to 35 degrees centigrade (95 fahrenheit) to let the dough proof later.
Put all the ingredients (only one of the two eggs though) into the bowl and kneed with a kitchen aid or mixer to a firm dough. Add some more flour if the dough gets really sticky. (Here’s where I went wrong, in the original recipe was only one egg and that was to coat the dough with before you put it in the oven. I, on the other hand threw in the egg and ended up with soft chewy breadsticks)
Put it in the oven to proof for about 45 minutes.
Take the dough out of the oven and heat up the oven to 220 degrees centigrade (437 fahrenheit). Make 20 little balls of the dough and roll them out to resemble breadsticks. Remember, they don’t have to look perfect, as long as they taste amazing!
Coat the dough with some beaten eggyolk and sprinkle cheese on top. I used normal Gouda cheese (hey, i’m Dutch after all!) but I think parmesan would be wonderful too!
Bake in the oven for about 25 minutes until goldenbrown. Let them cool on a rack and serve with a wholsome, fantastic soup.
Do you ever see a recipe and you just can’t wait till you can try it out? That’s what happened with me when I saw this recipe in the newspaper this week. The fact that I (and my youngest son) love crackers may have something to do with it. I have breakfast with crackers almost every day. Whether it is Swedish knackebrod, rice crackers or multigrain crackers, I love them all. And so does Gijs, my youngest son. I buy him expensive glutenfree crackers but maybe I can adapt this recipe to make breakfast crackers for him as well. Hmmm, now there’s a thought… (There goes my ‘must try that out OCD’ again.) Anyway, I found this recipe for savoury crackers in our paper and I just added xanthan gum to it. And I used 'Ras al Hanout’ spices because I couldn’t find my curcuma anywhere in my overflowing spices drawer. I also decorated the crackers with sunflower and pumpkin seeds and pine nuts to add fibers.
100 grams (3.5 oz) of almond flour
100 grams (3.5 oz) of buckwheat or oat flour (I used 50 grams/1.75 oz of each)
50 grams (1.75 oz) of grated cheese
A pinch of salt
Some ground pepper to taste
Half a teaspoon of curcuma (as said before I used Ras el Hanout spices)
Half a teaspoon of xanthan gum
Some seeds and/or nuts to decorate
Mix the flour, cheese, salt, pepper, curcuma and xanthan gum in a big bowl.
Add the eggs and mix till you have a firm dough.
Leave it to rest for a few minutes.
Preheat the oven to 180 degrees Centigrade (350 degrees Fahrenheit).
Cut two pieces of baking parchement. Put the dough on one piece, dust it with some buckwheat flour and flatten it with the palm of your hand. This dough is sticky, that is why you dust the dough to keep it from sticking to your hand.
Put the other piece of parchement paper on top and roll out the dough till you’ve got an A4 or US Letter sized piece. Cut it straight and then divide into 10-12 rectangular pieces.
Brush over some beaten egg and decorate with the seeds and nuts.
Pop it in the oven for 20 minutes. Let them cool on a wire rack and then serve them with a good glass of wine and some soft cheese. Bon appetit!
There is nothing more fun on a rainy day then bake cookies with your kids. Well, with my toddler its a bit of a challenge as he tends to eat the dough straight out of the bowl before I even get the chance to make cookies out of them. This recipe is easy but requires a bit of time, as you need to let the dough rest in the fridge for an hour. But other than that you are ready in a flash. So if you got guests coming over, these are easy to make and are a lovely treat. All you need is a bit of notice beforehand and of course a pantry filled with lots of flours and other common glutenfree baking stuff as butter, sugar, eggs, baking soda, chocolate etc etc. I’ve learned to stock up so I can always bake when I want to. And I want to often. ;-)
The original recipe used solely riceflour, but I changed that into half the amount of riceflour, the other half oatflour for a bit more of a bite. I also used a bit more butter because of the oatflour. I’ll post both options here.Ps. I call these cookies fluffy because they tend to crumble (as many glutenfree cookies do, but the taste sure makes up for that!) Ingredients
50 grams (1.75 oz) of softened margerine
50 grams (1.75 oz) of softened butter (i used 75 grams (2.75 oz))
50 grams (1.75 oz) of finely granulated sugar
1 egg yolk
200 grams (7 oz) of riceflour (i used 100 grams (3.5 oz) and 100 grams (3.5 oz) of oatflour)
1 tablespoon of almond flour
50 grams (1.75 oz) of glutenfree extra dark chocolate, grated or blitzed to tiny pieces.
Put the margerine, butter and sugar in a bowl and mix it until creamy. Add the egg yolk and the rest of the ingredients and mix well. Make a big ball of it, wrap it in clingfilm (before your toddler eats it all ;-)) and leave it in the refrigerator to set for an hour.
Preheat the oven to 180 degrees Centigrade/350 grams Fahrenheit. Take the dough out of the refrigerator, and make 16-20 balls of the dough. Place them on a baking tray covered with parchement paper or a Teflon sheet if you have those.
Flatten the balls a bit, place the baking trays in the centre of the oven for about 20 minutes until they are golden. Take them out of the oven and let them cool on a wire rack.
Glutenfree pancakes or glutenfree Dutch mini-pancakes (poffertjes)
My kids love Poffertjes, a typical Dutch dish, best described as mini-pancakes.We serve it with syrup, or butter and sugar. We bake them in frying pans with little dents in them. I make these for dinner and then finish the left-over batter by baking pancakes. Dutch pancakes are more like French crepes, than American pancakes. They are the size of a crepe but thicker. Not as thick and fluffy as American pancakes though.This recipe took me a while to figure out. There was a lot of trial and error involved, because not every attempt worked on pancakes and poffertjes. And I didn’t want to use a pre-fab mix, I wanted to be able to make it with ingredients I always have available. I also need to mention I’m not a great pancake baker, I can’t flip them (they’d end up all over the floor of my kitchen) so this recipe is pretty much foolproof. Ingredients:
800 ml (27.05 fl oz) of milk
Pinch of salt
230 grams (8.11 oz) of glutenfree all purpose flour
50 grams (1.75 oz) of buckwheat flour
Put all ingredients in a bowl and mix well till all is combined and there are no lumps.
Leave it to settle for 15 minutes, the flour will well, and the batter will get thicker.
To make poffertjes:
Put a ‘poffertjes’-pan on medium heat.
Put a a tiny bit of butter (fluid butter works best) in each dent.
Pour batter in each dent when butter is bubbling. Make sure you fill the dent till the top, not over.
Bake them on one side till the top is dry, but not baked yet & turn over with a spoon.
Serve each portion with butter and sugar or maple syrup.
To make pancakes:
Put a frying pan on medium heat.
Put in a bit of butter, pour in a big spoon (I use a soupladle) and move the pan about so the batter can spread.
I was cleaning out my baking stash yesterday when I realised I had opened packets of raisins, grated coconut, sugar, honey and nuts left. Since its a waste to throw out good food I searched the supermarket for some additional stuff to bake something with those left overs. I bought glutenfree rice crispies with chocolate and a tin of condensed milk and conjured up this glutenfree squares full of fibers for my kids. This recipe makes about 16-20 rice crispy treats.
120 grams (4.25 oz) of grated coconut
150 grams (5.5 oz) of crushed assorted nuts, I had pecan and walnut left over.
100 grams (3.5 oz) of light caster sugar
25 grams (1 oz) of honey with lemon
150 grams (5.5 oz) of rice crispies, I used Consenza’s Multigrain Choco Muesli
40 grams (1.5 oz) of millet flakes
65 grams (2.33 oz) of raisins
1 tin of condensed milk
Preheat oven to 200 degrees Centigrade, 400 degrees Fahrenheit.
Put all ingredients in a big bowl and mix well till all condensed milk has been soaked up.
Line a baking tray with parchment paper/ baking paper.
Transfer contents of the bowl into the baking tray, press firmly to create a cakelike form.
Put in the oven for 15 minutes, when golden on top turn over the cake using another tray on top of the cake and turn it upside down. Remove baking paper and bake bottom up for another 15 minutes till that is golden too.
Transfer to a wire rack, let it cool before you cut it into pieces. You can keep them in a plastic container for a couple of days.
Usually my kid takes fruit to school as a morning snack, but many of his friends bring in a granola bar because that is approved by the school too. The morning snack has to be fairly healthy. As he wants to fit in too, he asked me if I could make granola bars. “Yes, of course!” was my answer. Ready made glutenfree granola bars are expensive and it is something you can easily make yourself. And they taste even better too! They are also a great way of using up stuff you have left over, as nuts, dried fruits, raisins, glutenfree breakfast cereal, glutenfree oats etc. That is why this recipe is called Mix & Match granola bars, you can make your own favorite. Just toss in what you like, but stick to the amounts given.
It takes up half an hour of your time and you have a wonderful treat to give to your kid in their lunchbox or to treat yourself with at the office when you are in need of some extra energy and fibers.
This recipe is made with refined sugar and condensed milk, so it’s not extremely healthy, but you can always replace the sugar with honey or maple syrup. Ingredients:
Grated zest of one lemon
75 grams (2.75 oz) of dates without kernels, chopped
75 grams (2.75 oz) of walnuts, chopped
75 grams (2.75 oz)of almond shavings
125 (4.5 oz) grams of light caster sugar
150 (5.5 oz) grams of oat flakes (you can also use millet flakes)
40 grams (1.5 oz) of glutenfree breakfast cereal or cornflakes (I use oat crunchies)
4 dl (14 fl oz) of condensed milk
25 grams (1 oz) of pecannuts
Preheat the oven to 180 degrees centigrade (350 degrees fahrenheit)
Toss all ingredients in a bowl and mix well
Line a baking tray with baking paper and put the mixture on the baking tray and spread it out evenly, press it to make it a firm cake.
Bake in the preheated oven for about 20 minutes untill the top is golden. I then turned it upside down onto another baking tray and baked it in 20 minutes till the bottom was golden too. The original recipe didn’t say that, but in my case the condensed milk had sunk to the bottom, making the bars soggy instead of caramalizing them. If needed turn one more time if you find the condensed milk has sunk to the bottom again to let that last bit caramalise too.
Take out of the oven, let it cool before you slice the slab of granola cake into bars.
You can keep them in an airtight container for a couple of days.
Have fun creating your own favorite glutenfree granola bar!
For those of you who don’t know yet, us Dutchies are a bit weird. We have very strong traditions, even if we can be liberal when it comes to many things. One of the traditions that we have is that we celebrate “Sinterklaas” in December or as I tell my foreign friends: Dutch Santa. An old Bishop and his soot covered helpers (sort of like Santa’s elves) visits our homes and he leaves a gift in your shoe. Well, with this tradition comes traditional candy too and of course, it’s made with flour. My kids love the traditional “kruidnootjes”, tiny cookies flavored with spices resembling gingerbread spices. I’m posting this glutenfree, eggfree, milkfree recipe now instead of December, because frankly, my kids love these things any time of the year. So why shouldn’t you? ;-)
Mind you, these are a bit different from regular “kruidnootjes” (are you tongue tied yet from trying to pronounce that?) they turn out fluffy and light instead of crispy. Ingredients:200 grams (7 oz) of glutenfree flour or 100 grams (3.5 oz) of buckwheat flour and 100 grams (3.5 oz) of rice flour 80 grams (2.75 oz) of dark caster sugar 1 tablespoon of gingerbread spices (in Dutch: speculaas- of koekkruiden)a pinch of salt1 teaspoon of xanthan gum1 teaspoon of baking soda100 grams (3.5 oz) of margarine or oil (I use real butter though, because my kids aren’t lactose free and that tastes even better) Do check the spice mix if you buy it ready made, some aren’t glutenfree! Instructions
Mix the flour with the caster sugar, spices, xanthan gum, salt and baking soda in a bowl.
Add the cold margerine (chopped in tiny pieces)
Knead the flour and butter mass into a firm dough. Pu the dough in the fridge for half an hour to allow it to firm further.
Preheat the oven to 150° centigrade (300 degrees fahrenheit).Line a baking tray with baking paper or butter.
Make tiny little balls from the dough, put them on the baking tray and flatten them a bit.
Bake them in the oven for 10-15 minutes till they are golden brown.