Thursday, 22 August 2013

Gluten Free Recipes

Its been a while since I posted - so much has been going on. Over the past 6 months my body has gone awol and I have now been diagnosed with IBS-D. After much trial and error and folllowing a low-FODMAP diet I'm slowly getting back in control. As it appears so far I seem to be wheat intolerant and lactose intolerant. So here are some new food recipes I intend to try :
Gluten-free tomato, basil and feta muffins - makes 16

Sarah Alcock | 
Hannah Miles
The muffins will keep for up to 2 days in an airtight container, but can be frozen and then reheated to serve.
  • 350g Doves Farm gluten-free self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 250ml milk
  • 250ml plain yogurt
  • 2 eggs
  • 100g butter, melted and cooled
  • 2 tbsp tomato purée
  • 160g (drained weight) sundried tomatoes preserved in oil, chopped, plus 1 tbsp of the oil
  • 200g feta, chopped into small pieces
  • 3 tbsp chopped fresh basil leaves
  • sea salt and ground black pepper
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 8-hole muffin tins with muffin cases.
  2. Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl.
  3. In a separate bowl, whisk together the milk, yogurt, eggs, melted butter and tomato purée, then add this to the flour mixture.
  4. Whisk everything together well and season with salt and pepper. Mix the tomatoes, tomato oil, feta cheese and chopped basil into the mixture.
  5. Divide the mixture among the muffin cases, making sure that some of the pieces of cheese and sundried tomato sit on the top of each muffin.
  6. Bake the muffins for 20-30 minutes until golden brown. Serve warm or cold.

Toasted Cumin Flatbreads.

400g gluten-free self-raising flour, plus extra for dusting (we used Doves)
1 tbsp cumin seeds, toasted
300ml natural yogurt

Heat the grill to medium and dust a baking sheet with a little flour. Mix the flour and cumin seeds in a bowl, then season. Stir in the yogurt and 100ml water, then mix well to form a soft dough.
Divide the dough into 8 equal pieces, then shape into circles or ovals about ½cm thick. Dust lightly with a little flour. Grill on the baking sheet for 3-5 mins on each side until golden and puffed. Serve warm.
Recipe from Good Food magazine, May 2009