Recipes - Gluten Free
In our experience it is easier to start with a normal, glutenous recipe and simply swap the flours and add a little more moisture, but this is a skill that takes testing and time. We will continue to add our favourites to ensure you a great range of free gluten free, and other allergy friendly recipes to add to your repertoire. Highlighted ingredients can be found in our store.
Home Baking
Classic Sponge Cake
Chocolate Layer Cake
Vanilla Cake Recipe
Anzac Biscuits Recipe
Cream Puffs Recipe
Carob and Ginger Slice Recipe
Date and Molasses Gingerbread Loaf Recipe
Peanut Butter Cookies Recipe
Failproof Biscuit Recipe
Pear and Feijoa Muffins Recipe
Fragrant Date Loaf Recipe
Quick & Easy Muesli Slice Recipe
Flourless-yet-Fudgy Chocolate Brownies Recipe
Lemon Cake Recipe
Spiced Pumpkin Sweet Loaf Recipe
Pikelets Recipe
Savoury Pinwheels Recipe
Callums Chocolate Tart Recipe
Dinners & Sides
Buckwheat Salad Recipe
Butter Chickpea Recipe
Gluten Free Potato Pastry Recipe
Simple Buritto or Enchilada Filling Recipe
Vegetarian Penne Recipe
Ruby's Pimpin' Miso Soup Recipe
Simple Vegetable Curry Recipe
Hannah's Vege Mince Mess Recipe
Buckwheat, Mushroom & Eggplant Risotto Recipe
Pumpkin, Lentil and Ginger soup Recipe
Yeast free Gluten free Pizza Base Recipe
Buckwheat and Corn Fritters Recipe
Hannah's Pizza Dough Recipe
Breakfasts
Breakfast Lasagne
Desserts
Easy Ice Cream Recipe
Chocolate Self Saucing Pudding Recipe
Volcano Recipe
Apple and Rhubarb Crumble
Mini Microwave Chocolate Cakes Recipe
Special Occasion
Chocolate Truffles
White Christmas Recipe
Brandy Baskets
And if you have any fabulous gluten free recipes you'd like to share with other Gluten Free Grocer shoppers, please email them to glutenfreegrocer@xtra.co.nz with GLUTEN FREE RECIPE in the subject line.
If you're on Facebook, like us http://www.facebook.com/home.php?#!/pages/gluten-free-grocer/101441213371
and check out our regular recipe posts.
Gluten free, can be dairy free
4 eggs, separated
¾ cup caster sugar
½ cup Gluten-free Grocer Baking Flour
½ cup gluten-free cornflour
3 teaspoons gluten-free baking powder
Berry and Cream Fillings
2 cups fresh or frozen raspberries
1 teaspoon orange zest
1 tablespoon caster sugar
1 tablespoon gluten-free cornflour
250ml cream (could be replaced with dairy free cream substitute)
2 tablespoons icing sugar
1 cup fresh raspberries berries, to serve (optional)
Preheat oven to 180ºC. Grease a round 20cm cake tin (or cook in 2 tins)
Whisk the egg whites until stiff, then slowly beat in the sugar until completely mixed. Mix in yolks, then lightly fold in flours and baking powder until just mixed through.
Spoon into cake pan and spread evenly. Bake for about 20 minutes, or until the centre springs back when lightly touched. Remove from tin and cool completely on a wire rack.
In a microwave-safe bowl, mix berries, orange zest, caster sugar and cornflour together. Cook for 2 minutes, high yes, could do this same thing in a saucepan on a medium heat then stir. Cook for a further minute, then stir; then 1 more minute. Leave mixture to cool.
Slice cake in half to make two rounds. Spread cooled berry mixture on the base, top with the cream and replace the top half of the cake.
If using, place fresh blueberries in the empty berry mix bowl and lightly roll them in any berry mix left, so that they are slightly sticky. Pile them up in the centre of the cake, then use a sieve to sprinkle icing sugar over the cake and decorate with berries. Serve immediately.
Variations
Replace blueberries with boysenberries, blackberries or mixed berries.
Chocolate Sponge Layer Cake
Gluten free, can be dairy free
4 eggs
¾ cup caster sugar
½ cup gluten free baking flour blend
½ cup cornflour
¼ cup cocoa
3 teaspoons baking powder
½ cup Raspberry Jam, fresh raspberries or cherries
500mls cream whipped with 1 tablespoon icing sugar, 1 tsp vanilla essence
Preheat oven to 180ºC. Oil a baking tray then line with baking paper and lightly grease
Beat the egg whites until stiff then slowly add the sugar until completely mixed. Mix in yolks then lightly fold in flours, cocoa and baking powder until just mixed through.
Carefully spread evenly onto baking tray and bake for around 12 mins or until the middle springs back when lightly touched.
Turn out onto a wire rack to cool.
Once cold slice ½ cm off each end then slice into 3 pieces.
Spread the 1st sponge with jam, then half the whipped cream and top with the 2nd piece of sponge. Repeat the jam then cream then top with last piece of sponge. Using a sieve sprinkle the icing sugar over the cake or decorate with extra cream, chocolate and berries or cherries.
To make dairy free replace cream with Soyatoo
gluten, dairy and egg free
125 g dairy free margarine
½ cup caster sugar
½ cup golden syrup
1 tablespoon brandy or dark rum
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 ¼ cups gluten free baking flour
Important – Read the whole recipe before starting. It’s important to be completely organised before you begin baking.
Pre heat oven to 180°C. Grease 2 baking trays then line with baking paper, greasing them helps the baking paper stick flat.
In a small saucepan or microwave safe bowl heat the margarine, sugar and golden syrup stirring occasionally with a wooden spoon until melted together. Add the brandy, lemon juice, cinnamon, ginger and flour and whisk together until completely lump free then leave to cool for at least 30 minutes.
Place 6 tablespoons full of mix on each tray allowing space for them to spread; they will bubble and grow to around 10cm across. Cook for 8 – 10 minutes or until dark golden brown (the colour of golden syrup) allowing 5 minutes between cooking each tray so there is time to mould the baskets before the next tray sets. Don’t be concerned if they cook together, they can be cut up once cooled. They are cooked through when mix is no longer opaque, they are bubbling in the centre and they look a similar colour all over. Keep a close eye on them as they burn very quickly.
Leave to cool for 2 minutes then once they are firm enough to be lifted and pliable carefully using a spatula place each one in a muffin pan and carefully mould into the shape. You have about 2 more minutes before they will set hard so work as quickly as possible. They cool and harden very quickly. When firm remove from the muffin pans and leave to cool on a wire rack.
Serve with either whipped cream or dairy free cream replacement and top with sliced strawberries
Tips
Start with cooking one at a time to get colours/times right
Gluten, dairy and egg free
4 – 5 stems rhubarb, top and tailed and cut into 2 -3 cm pieces
½ cup brown sugar
25 gms dairy free margarine (or butter)
4 apples, peeled and roughly sliced
1 teaspoon cinnamon
1 tablespoon lemon juice
Topping
1 cup quinoa flakes
½ cup caster sugar
1 cup Gluten free grocer baking flour
100gms dairy free margarine (or butter)
2 tablespoon maple syrup
Preheat oven to 190ºC
In a greased baking dish place the rhubarb, margarine and sugar. Mix together then place in the oven for 10 minutes or until rhubarb is softened. Remove from oven and add the apple cinnamon and lemon juice and mix together.
To make the topping place the quinoa flakes, caster sugar, flour, margarine and maple syrup in a food processor and pulse until the mixture resembles coarse crumbs with small lumps.
Sprinkle topping evenly over base and bake for a further 20 minutes or until the topping is golden brown.
Gluten and dairy free
150gms Olivani (or dairy free margarine)
2 tsp vanilla essence
¾ Cup Sugar
2 eggs
1 3/4 cups GFG Baking Mix
3 tsp Gluten free baking powder
1 cup rice milk
Cream Olivani, sugar and vanilla until light and fluffy and as white as possible. Add eggs one at a time, beating well after each one. Add milk. Fold in sifted flour and baking powder. Oil or line a 20cm cake tin, fill with mixture.
Bake at 180c for around 40mins or until the cake bounces back in the middle. Leave in tin for 10 mins then turn out onto a wire rack to cool.
When completely cold ice cake or dust with icing sugar if you are in a hurry
Gluten free, Dairy free, Egg free, Vegan
2 Tbsp golden syrup
125 gms margarine
1 cup GFG Baking Flour Mix
1 cup desiccated coconut
1 cup caster sugar
2 cups Chantal Organic Quinoa Flakes
1 tsp baking soda
1/4 cup boiling water
1. Heat oven to 160°C fan bake. Line two baking trays with nonstick baking paper or spray with oil. Place flour, caster sugar, coconut and quinoa flakes in a bowl and stir to combine. Make a well in the centre.
2. Place butter and golden syrup in a saucepan to melt, or microwave in a bowl to melt. Dissolve baking soda in boiling water. Add all
ingredients together and mix to combine.
3. Roll spoonfuls into balls and press onto
prepared baking trays, allowing space for biscuits to spread while cooking.
4. Bake for 15 minutes or until firm and golden brown.
makes about 18 puffs
Gluten, Dairy and Soy Free
Ingredients:
1 ½ cups water
3/4 cup Zenian organic coconut oil
1 ½ cups GFG Baking Mix
1/2 tsp salt
6 eggs
2 Tbsp caster sugar (can be removed if sugar free)
Directions:
1) Combine water and coconut oil in large saucepan and bring to boil. Leaving on heat. Immediately add flours, sugar, and salt to coconut oil and water. Stir vigorously continuously until mixture forms into a ball that detaches from sides of pot.
2) Remove from heat. Add the unbeaten eggs individually, and beat with an electric mixer after each addition, completely mixing through before adding another then leave to beat until smooth and creamy. There may be tiny lumps, don’t worry about them.
3) Drop by spoonfuls onto 2 greased baking sheets. Make sure there is enough space between then to expand and not touch.
4) Bake 20 minutes in preheated 200C oven, then reduce heat to 120°C and bake for at least another hour until dry and crispy. Remove from oven and insert a knife gently in each one to release steam.
5) Serve cold filled with sweetened whipped cream, custard or Soyatoo (for dairy free option) and dust with icing sugar. For Chocolate Éclairs top with melted chocolate or chocolate icing.
Tips:
• Do not open oven too often while cooking.
• Don’t fill them earlier than 3 hours before serving, they go soggy
- Sarah
Gluten free, egg free, dairy free, vegan
Ingredients
130mls vegetable oil
6 Tbsp golden syrup or treacle
½ cup sugar
6 Tbsp potato flour
4 Tbsp millet flour
¾ cup rice flour
4 Tbsp tapioca flour
2 tsp carob or cocoa powder
2 tsp GF baking powder
3 Tbsp ground linseed
2 eggs or 4 tsp Egg Sub with 4 Tbsp fruit juice
150g sultanas
150g diced dried apricots
80g glace ginger
2 Tbsp marmalade
Directions
1) Preheat oven to 175°
2) Heat oil with golden syrup and sugar, stir to dissolve.
3) Add sifted dry ingredients together
4) Add dry fruits and marmalade to sugar and oil mix
5) Add eggs, or blend fruit juice with egg sub and add to sugar and oil mix.
6) Add dry ingredients to sugar and oil mix and combine well.
7) Pour into lined 20cm roll tin and smooth out.
8) Bake for 25 to 30 minutes
- Ros at Spoilt For Choice
Gluten free, egg free, dairy free, vegan
Ingredients
120mls vegetable oil
½ cup brown sugar
2 Tbsp molasses or treacle
1 cup dates, chopped
½ cup rice flour
½ cup tapioca flour
½ cup buckwheat flour
¼ cup millet flour
1 Tbsp ground linseed
1 tsp GF baking powder
1 tsp ground ginger
1 tsp cinnamon
1 tsp baking soda
½ cup boiling water
1 egg or 2 tsp Egg Sub and 2 Tbsp milk
Directions
1) Preheat oven to 170°C
2) Combine oil, sugar and molasses and heat to soften and dissolve. Add dates.
3) Sift flours, spices and baking powder
4) Dissolve baking soda in boiling water, add to date and sugar mixture
5) Add half of the dry ingredients to date mixture and stir to combine.
6) Add eggs, or blended Egg Sub with the milk
7) Add remaining dry ingredients to give a soft texture – not too heavy, not too runny. Add more milk if necessary.
8) Pour into a lined and greased loaf tin and bake 35 – 40 minutes
- Ros at Spoilt For Choice
Brianna's entry into her school's Master Chef competition
Wheat, Gluten, Dairy and Soy free
Ingredients
75gms Olivani or Soy free Margarine
1/2 cup Brown Sugar
1 egg
2 Cups GFG Baking Mix
1/4 Cup LSA
1/2 medium pear – thinly chopped
4 Feijoas – centres removed and chopped
1 tsp Edmonds gluten free baking powder
½ tsp baking soda
1/2 tsp salt
¾ Cup Rice Milk
Topping:
1/2 C brown sugar
Directions
1) Heat oven to 200 deg C. Spray 3 mini-muffin tins with
non stick oil.
2) Cream Olivani and sugar until light in colour then add egg.
3) Sift in dry ingrediants. Disolve baking soda in milk then
add to bowl.
4) Mix everything together stiring just to combine.
5) Spoon into greased tins ¾ full. Lightly sprinkle ½ tsp of
brown sugar on the top of each muffin.
6) Bake 15 - 20 minutes until a toothpick comes out clean.
Immediately remove from pans.
- Sarah and Brianna
Ingredients
1 cup peanut butter
1 cup sugar
1 egg
Directions
1) Heat the oven to 180 degrees C. Mix all ingredients together.
2) Form into small balls, squish with fork and bake til golden and firm to touch (approx 8-10 min).
So easy and taste just like the ones with flour. But beware, they don’t last long!
- Leslie Scott
Failproof Biscuit Recipe
Gluten and Wheat free and can be made dairy free
Ingredients
100g butter (or dairy free margerine)
1 Tbsp golden syrup
¾ cup sugar
1 large egg
1 tsp vanilla essence
400g Gluten Free Grocer baking flour mix
1 Tbsp ground linseed
1 tsp baking soda
Directions
1) Melt butter and golden syrup. Add sugar, egg and vanilla and beat.
2) Add flour mix, linseed and baking soda and mix well.
3) Place spoonfuls onto a well greased baking tray allowing spreading room and flatten slightly.
4) Bake at 180°C for 10 – 15 minutes until golden. Allow to cool on the tray before removing to cooling rack – about 5 to 10 minutes.
This is a generic biscuit mix which can be altered to an array of flavours. We usually make ginger biscuits, by omitting the vanilla and adding 3 tsp of powdered ginger. Add 1/2 cup of chocolate chips or nuts of your choice for chocolate chip, or nutty biscuits. Works every time, and my flatmate who isn't gluten free says it's his favourite biscuit!
- Hannah
This light and flavoursome loaf is simple to make and has a great shelf life in your pantry, the flavours seem to develop over time. The trick to this recipe is soaking the dates in the herbal tea, if possible leave overnight.
Ingredients
4 Herbal tea bags – Choose flavours that will work well with dried fruit (we find berry or spiced teas work well)
2 Oranges – Zest and juice
1 cup Dates – roughly chopped
1 teaspoon baking soda
1 teaspoon Vanilla essence
¼ cup Olivani (or dairy free margarine)
1 cup Boiling water
1 Egg
1 cup Brown sugar
2 cups GFG Baking Flour Mix
1 teaspoon Edmonds Gluten free Baking Powder
Add or Omit during soaking
½ cup Cranberries
¼ cup Blackcurrant syrup
Apricots or Raisins - you could also replace the dates
Directions
1) Place teabags in the cup of water and leave to step for around 10 mins. 2) Put orange juice and zest, dates, vanilla, baking soda,Olivani in a bowl. Remove teabags and add water to the date mixture. Leave to soak as long as possible.
3) In another bowl beat together eggs and sugar until thick and creamy, sift in the flour and baking powder, add the date mixture and fold in until just combined.
4) Pour mixture into a loaf tin and bake at 180*C for around 45 mins or until the middle of the loaf springs back when lightly touched. Carefully turn out onto a cooling rack.
- Sarah
Gluten free, Soy free, Dairy free
Ingredients
1pack GFG Juicy or Super Cereal
250ml golden syrup
250gm margarine
1/2 cup brown sugar
1tsp vanilla essence
2 cups GFG Baking Flour Mix
2 cups desiccated coconut
1 cup ground linseed
2 tsp baking powder
zest of 1 orange
1 tsp cinnamon
Add or omit:
1/4 cup blackcurrant syrup
1/4 cup maple syrup
Directions
1) In a large pot melt golden syrup, margarine and brown sugar together. Add all other ingredients and mix well.
2) Press into a lined baking tray. Bake at 150deg C for around 30mins or until golden on top. Allow to completely cool before slicing into bars.
- Sarah
Ingredients
300g good quality chocolate (I use a milk chocolate with about 35% cocoa solids such as Whitakers or Green & Blacks)
150g butter
50g cocoa powder (sifted)
4 eggs
200g caster sugar
100g chopped pecans (or walnuts)
Icing sugar (for dusting)
A brownie tin, approx 20.5 x 25.5cm greased and base lined
Directions
1) Preheat oven to 180°C (350°F) Gas 4. Break up the chocolate and put in a heatproof bowl with the butter. Set the bowl over a pot of boiling water and melt gently, stirring frequently. (If you don’t have a heatproof bowl, use 2 pots which sit on top of each other - smaller pot underneath). Remove the bowl from the pot and stir in the cocoa. Set aside until needed.
2) Break eggs into a mixing bowl and beat well with a whisk or an electric mixer. Add the sugar and whisk thoroughly until light and frothy.
3) Using a large metal spoon, carefully fold in the chocolate mixture followed by the nuts. Transfer the mixture to the prepared tin.
4)Bake in preheated oven for about 25 to 30 minutes until the top of the brownie is just firm to the touch but the centre is still soft. Note that slightly undercooking is vital to avoid a crumbly texture.
5) Leave to cool for 10 minutes before carefully removing from the tin. Dust with icing sugar before cutting into 12 pieces.
Serve warm or at room temperature with a generous spoonful of vanilla ice cream, cream or cream fraiche. They are also delicious with ice cream or cream and some berry couli. Once cool, store in an airtight container and eat within 4 days (if they last that long!)
- Nicola Croft
Ingredients
1 cup sugar
125g butter
2 eggs
1 ½ cup GF flour mix (I sometimes mix rice flour with GF flour but it is just as good using just a straight GF flour)
1 tsp GF Baking Powder
A pinch of salt
½ cup milk
Grated rind of 2 lemons
Syrup
Juice of 2 lemons mixed with 1/3 cup sugar - stir often
Directions
1) Cream butter and sugar, beat in eggs.
2) Sift dry ingredients and add with rind and milk.
3) Pour into a greased and lined ring tin.Bake 180 degrees for 45 mins
4) Remove from oven and gently pour all syrup over cake. Leave in tin until cold.
- Shelley Murphy
gluten and dairy free
Ingredients:
1 ¼ cups GFG baking mix
1/3 cup almond meal
½ tsp salt
1 tsp baking soda
½ cup brown sugar
1 Tbsp cinnamon
1 ½ tsp ground ginger
½ tsp nutmeg
½ tsp ground cloves
just under 1 cup mashed pumpkin
½ cup rice bran oil
¼ cup maple syrup
¼ cup water
2 eggs
Directions
1) Preheat oven to 180° and grease loaf tin. Mix all the dry ingredients in a large bowl
2) Whisk wet ingredients together in a jug. Fold wet mixture into dry mixture gradually.
3) Bake for about 30 – 40 minutes until when a skewer is inserted it comes out clean.
- Hannah
Ingredients
2 large eggs
1/4 cup of vegetable oil or melted butter
2 Tbsp sugar (brown is best)
2 tsp gluten free baking powder
1 1/2 cups Healtheries GF baking mix
1/2 tsp baking soda
1/2 salt
1 cup buttermilk (and a little more if too thick)
Directions
Beat the eggs and mix in the rest of the ingredients. Mix as little as possible, but until combined, it is a very thick mixture and makes very puffy/thick pikelets. Top with maple syrup and butter.
- Diana Miller
Savoury Pinwheels Recipe
Ingredients
2 medium - large potatoes
1 egg
1 heaped cup grated cheese
1 tblsp gluten free flour
2 slices cooked bacon finely chopped (vegetarians omit this)
Sprig spring onion finely chopped
Savoury gluten free pastry (enough to make 2 sheets when rolled out)
3 Tbsp milk
Salt/pepper
Directions
1) Peel potatoes and boil till cooked - drain and set aside to cool for about 20 mins. Mash lightly, add egg, 1/4 tsp salt, some pepper and mash until egg and vegetables are mixed well.
2) Add cheese, flour, bacon and spring onion and stir.
3) Roll pastry out - divide mix and spread evenly over the pastry sheets leaving a 2 cms wide strip along one edge of the pastry. Brush this strip with the milk, then roll the pastry and filling up from the opposite side to the milk brushed strip ensuring that each roll is well secured.
4) Heat oven to 180* C and get out a baking tray. Either lightly butter or cover it with baking paper. When oven is up to heat, cut the rolls of pastry and filling into slices about 1 cm thick. Bake approx 20 minutes. Leave to cool 15 minutes then serve.
Amounts can be varied depending on how many pinwheels you wish to bake. The potato can be substituted with kumara or pumpkin. These freeze fine.
- Sheryl Day
1 pack Gluten free Sweet Pastry (available at Gluten free Grocer)
¼ cup caster sugar
1/3 cup cream
2 eggs
4 egg yolks
300gms dark chocolate
1 teaspoon vanilla essence
Heat the oven to 170°C. Between 2 sheets of baking paper roll out pastry large enough to line your pie tin or quiche dish. Roll dough up then carefully unroll across the top of the dish and then ease pastry in. Press against the sides then trim the top. Cover the pastry case with baking paper, fill with rice and bake for around 15 minutes being careful not to brown the top rim.
Slowly melt the chocolate either in a microwave or a bowl over boiling water. Beat together caster sugar, eggs and egg yolks until thick and creamy. Use an electric mixer if you have one. Fold in cream, chocolate and vanilla.
Pour into the pastry case and bake for around 30minutes or until the filling is set. This recipe can also be used to make mini tarts in muffin tins.
Gluten free, Wheat free, egg free, can be dairy free, vegetarian
1 x cup buckwheat groats
1 Tbsp your preferred cooking oil
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
2 Tbsp linseed
1/2 small red onion, finely diced
1 carrot, grated
1/2 apple, grated (omit if you prefer)
2 cups spinach, finely chopped
2 sprigs parsley finely chopped
Roughly 6 sundried tomatoes, chopped
Around 50g feta cheese (1/4 block) crumbled
Around 8 pitted olives finely chopped (omit if you prefer)
This is just how I like my buckwheat salad. Add or subtract whatever you like to create your own awesome buckwheat salad. If you're making it dairy free, take out the feta, and maybe add a little rock salt or brewers yeast for a similar flavour boost. I prepare the groats and seeds a few hours before I plan on serving the salad, or in the morning before I go to work. It only takes about 10 minutes.
1) Buckwheat groats cook a little like pasta. Bring a medium pot to the boil, add some salt and buckwheat groats and simmer for around 6 minutes until soft. Drain, and leave to cool.
2) Meanwhile, put a little oil into a fry pan and bring to a medium heat. I use the oil from the sundried tomatoes for a little added flavour.
3) Toast pumpkin and sunflower seeds in oil, stirring until seeds start popping and turn a golden colour. Leave to cool.
4) Once cooled, combine all ingredients and serve with your favourite gluten free dressing. I like the simplicity of balsamic vinegar, a little lemon juice and some more of that sundried tomato oil. Yum!
- Hannah
2 Tbsp Olive oil
1 large onion, finely diced
2 cloves garlic, finely chopped
1 – 2 small red chilli, finely chopped
2 tsp garam masala
2 tsp curry powder
1 tsp ground ginger or ½ tsp fresh ginger
1 tsp cumin
1 tsp turmeric
2 Tbsp tomato paste
1 tin diced tomatoes
1 tin chickpeas, drained
3 medium potatoes, chopped and par boiled
½ 420g tin of coconut cream
1) Heat olive oil on a medium heat until hot. Add onions and simmer until they start to brown a little, just over 5 minutes. Add garlic and spices and cook for about 1 minute until fragrant.
2) Add tomato paste, diced tomatoes chickpeas and potatoes. Bring to a simmer, simmer for about 10 minutes
3) Stir through coconut cream and season to taste. Serve with rice.
This recipe is super quick and easy. Put in as much chilli as you like. I like it spicy so usually use 2 - 3 chillis with seeds. If you don't like so much spice, just use one chilli and omit the seeds. Not all curry powders are gluten free, but the Empire range which you can get at your supermarket definitely is, as are most you'll find in Indian grocers. If you aren't dairy free or vegan, use regular cream instead of coconut cream for a more traditional 'butter' flavour. I often add a little spinach to this as well for some variety.
- Hannah
Gluten, Dairy and Egg free, Vegan
Ingredients:
1 medium potato, cooked and well mashed (no lumps!)
½ tsp salt (can definitely use less/none)
1 tsp tomato paste (or pesto)
½ tsp mixed herbs
2 ½ Tbsp cornflour
½ cup white rice flour
90g Olivani (a bit under half a cup)
Directions:
1) Mash the salt, tomato paste and mixed herbs into the potato until evenly combined. I just use a fork and make the whole thing in the pot I cooked the potato in. Leave to cool slightly, about 5 – 10 minutes.
2) Add cornflour and white rice flour. Combine through. Mixture should be a little dry.
3) Add Olivani in little bits and blend through. The mix will be soft and sticky. Add a little extra white rice flour if too sticky to make into a ball. Combine well, form into a ball then refrigerate for 1 hour.
4) Roll pastry onto a lightly floured surface. Make sure your rolling pin is also well floured. This mix can be tricky to handle, so baking paper may be useful. OR, press directly into greased pan.
If making quiche or pie: Bake quiche crust for 8 - 10 minutes at 220°C before adding filling to cook bottom through. Add filling then bake until quiche is lightly browned on top.
This makes PERFECT little party crackers as well! If it’s rolling out easily, roll to around 4mm thick, cut out shapes with biscuit cutters (can do animal shapes for the kids) and bake at 220°C for 8 – 10 minutes depending on how crispy you want them. If it’s not rolling well just form little balls and press down. Just as tasty! I serve them with sundried tomatos, basil, feta and olives. Yum!
- Hannah
Gluten, Dairy and Egg free, Vegan
Ingredients
1 Tbsp olive oil
½ large onion finely chopped
½ green capsicum, seeded and finely chopped
1 Portobello mushroom, finely chopped
1 – 2 seeded and finely chopped chilli
1 tsp cumin
1 Tsp oregano
2 Tbsp Leggos tomato paste
1 tin Watties chopped tomatoes in puree
½ tin of La Morena Refried Bayo Beans
½ tsp Massels Beef style stock powder
½ cup hot water
Directions
1) Heat olive oil in a large frying pan to a medium heat. Add the onion and capsicum and cook for 5 minutes, or until onion is transparent.
2) Add chilli, cumin and oregano. Cook until fragrant - about 1 to 2 minutes.
3) Add tomato paste and tomatoes. Stir until thoroughly combined.
4) Add the Refried Bayo beans and the stock dissolved in the water. Bring to a simmer.
5) Simmer mixture with lid off until the mixture reaches an even, not too wet consistency (about 10 – 20 minutes).
Your filling is complete! Eat wrapped in tortillas, or on rice with your favourite mix of fresh salads, cheese, guacamole and sour cream. Yum!
If you're making it for the kids maybe leave out the chilli and serve on some Go Nutz cornchips.
- Hannah
Gluten free, vegetarian, can be made vegan
Ingredients
250g Buontempo Rice Penne
1 Tbsp olive oil
¼ cup pumpkins seeds
¼ cup sunflower seeds
2 Tbsp linseeds
1 clove garlic
2 Tbsp chopped fresh basil
6 – 10 sundried tomatoes, finely chopped
6 – 8 black olives, finely chopped
3 large portabello mushrooms, finely chopped
100g spinach leaves, washed and chopped
¼ cup red wine (optional)
Can Watties chunky tomato & basil pasta sauce
100g feta, crumbled
Directions
1) Cook the pasta until el dente (about 6 – 8 minutes)
2) Meanwhile, heat the olive oil in a frying pan until quite hot. Add the pumpkin and sunflower seeds and toss through until seeds start to crackle and pop. Add the linseed, garlic and basil and cook a further minute, or until fragrant.
3) Add in the sundried tomatoes, olives, mushrooms and spinach. Cook through, about 3 – 4 minutes. Add the red wine (if using) and cook a further 2 minutes.
4) Add the pasta sauce and heat through until warm. Crumble in the feta, then add the pasta and toss through. Serve with lots of black pepper and parmesan with a salad on the side.
This is a quick and tasty meal – can be made in 20 minutes. If you have a little more time on your hands, roast some kumara or pumpkin, chop into small pieces, and toss through. Very decadent!
- Hannah
Gluten free, dairy free, egg free
This is a very flexible recipe where you can add whatever you like, but here's some ideas to get you started:
Ingredients
A dash of olive oil
1 cm fresh ginger, finely chopped
1 - 2 garlic cloves, finely chopped
1 onion (red onion is even more delicious)
1 - 2 chilli finely chopped - or use Jellico sweet chilli sauce
Water
Stock - Massels salt reduced vegestock cube is my fave!
1 packet of Miso
Veges (anything goes: leek, kumera, carrot, spinach, mushroom, bok choy, pumpkin… you get the idea!)
Vermecilli noodles
A few dumplings per serving (LeAnn’s chicken and vege are lovely, and healthy too!)
Soy sauce (again, Jellico’s is yummy and a bargain!)
Nori
Fresh herbs
Directions
1) In a dash of olive oil sauté finely chopped ginger, garlic, chilli and onion.
2) Add water and enough stock to make it flavoursome (check stock directions)
3) When the mix is boiling away add delicious seasonal veges, dumplings, noodles - anything tastes good in this- It’s a great way to have a fridge clean up!
4) Add miso flavouring to pot, a dash of soy sauce if you fancy and any fresh herbs you have kicking around. Fresh ground pepper always adds a nice kick.
To serve I sprinkle some Nori on the top and enjoy!
- Ruby
Gluten free, dairy free, sugar free, vegan and halall
Ingredients
3 Potatoes (2cm cubes)
2 Kumara (2 cm cubes)
3 carrots (2cm cubes)
3 onions (1cm pieces)
4 sticks celery (1 cm slices)
2 x 400gm cans Chickpeas (cook your own if you have the time/energy)
4 x 400gm cans Tomatoes
3 Tb Crushed Garlic (or crush 6 cloves)
2 Tb Crushed Ginger
3 Tb Curry power
1 Tb Cumin*
1 Tb Coriander Powder*
1 Tb Paprika*
1 Tb Tumeric*
*only if you have them
Salt and Pepper to taste
100gms Spinach (roughly chopped)
1 Broccoli (roughly chopped)
2 cups Frozen Peas
Directions
Throw all the ingredients in the slow cooker and give it a good stir. Leave to cook during day or overnight (mine took about 6 hours) . Test potatoes, when they are soft (but not mushy) add the broccoli and spinach and leave to cook for another 15 - 20 mins. Don’t overcook the greens; they will turn to brown mush.
Serve with a Long Grain Rice, GF Poppadoms (available at GlutenfreeGrocer.co.nz), Raita (plain yogurt, mint and cucumber) for the dairy eaters and a yummy fruit chutney.
- Sarah
gluten free dairy free, egg free and vegan
Ingredients
1 Tbsp Oly’s oil/Olive oil/rice bran oil
½ onion finely diced
1 clove garlic, finely diced
1 red chilli, finely diced
A few sprigs of parsley, finely chopped
1 large or 3 small mushrooms, finely chopped
¼ cup buckwheat groats
¼ cup split peas (green or yellow)
¾ cup red lentils
1 soy sheet chopped (you can buy these at Asian supermarkets)
2 Tbsp Leggos tomato paste
2 Tbsp Orgran gravy mix
Boiling water as needed and seasoning to taste
Directions
1) In a medium pot heat oil on a medium heat. Add onions and mushrooms, cook for about 5 minutes stirring occasionally, add garlic, chilli and parsley. Stir until fragrant (1 minute).
2) Add split peas, and enough boiling water to cover mix. Cook for 5 minutes, stirring occasionally.
3) Add lentils, buckwheat groats, chopped soy and enough boiling water to cover mix. Cook, adding water where necessary until lentils and groats are tender (8 – 10 minutes)
4) In a jug, add gravy mix to 1 cup of boiling water. Stir until there are no lumps, add to the pot with tomato paste. Add seasoning to taste.
5) Continue simmering on a low heat for about 10 minutes.
6) Serve with gluten free pasta blended through, with mashed potatoes, or make into a pie with some Gluten free Grocer pastry. Done in half an hour, and perfect for those colder nights.
- Hannah
Wheat free, gluten free, vegetarian, egg free
Ingredients
750 mls vege stock (make up with Massels vege stock cubes)
¾ cup white wine
1 Tbsp Oly’s oil or olive oil
1 Tbsp butter
1 leek, washed and finely sliced
300g mushrooms, finely sliced
2 - 3 long Chinese eggplants, finely sliced
1 cup buckwheat groats
3 sprigs parsley OR a few kale leaves finely chopped
¼ cup grated parmesan
Seasoning to taste
Directions
1) Bring the vege stock and white wine to a simmer.
2) Meanwhile, heat the oil and butter in a medium to large pot. Add leek and cook on a medium heat for 5 minutes or until soft.
3) Add the mushrooms and eggplant. Cook until soft, stirring occasionally.
4) Add the buckwheat groats and stir through.
5) Add ½ a cup of the stock mix at a time, stirring constantly. Add more water when buckwheat groats have absorbed the liquid and require more. Continue doing this until all the stock is combined with the groat mix, and the groats are soft.
6) Add parsley/kale, parmesan and season to taste. Stir through for about 3 minutes then serve.
7) Serve with fresh, green salad and gluten free garlic bread for a supreme meal.
Buckwheat groat risotto isn’t as creamy as a rice risotto, but is tasty and a great way to get some extra protein into your diet. The rule with cooking wine is to always use something you'd be happy to drink. Savignon Blanc or Pinot Gris work well with this recipe.
- Hannah
1½ cups GFG Baking Flour Mix
2 teaspoons of GF baking powder
½ tsp salt
2 tablespoons of rice bran oil
3/4 cup of water
Put the flour, baking powder and salt in a bowl. Make a well in the centre and pour in the oil and water. Combine well until the mixture comes together in a slightly sticky dough.
Now turn the dough onto a floured surface. Knead for a minute or two, then roll out with a rolling pin. Place on an oiled baking tray and fill with your favourite toppings.
Wheat, gluten, dairy, egg free and vegan
Ingredients
1 ½ onions, chopped
1 Tbsp olive oil, Oly’s oil or other oil
Roughly 1 Tbsp grated fresh ginger
2 – 3 red chilli’s, finely chopped
½ Squash, chopped into 3cm cubes
1 orange kumara, chopped into 3cm cubes
2 – 3 tsp Massel vege stock powder
¾ cup of red lentils
1 – 2 Tbsp smooth peanut butter
Directions
1) Heat oil in a large pot to a medium heat. Add onions and cook until tender, about 5 minutes.
2) Add ginger and chilli, cook until fragrant – about 1 minute.
3) Add squash and stir through. Put pot lid on, and leave 2 minutes.
4) Add kumara and stir through. Put pot lid on, and leave 2 minutes.
5) Add 11/2 litres of boiling water. Simmer for 5 minutes with lid on.
6) Add the lentils. Simmer until the lentils are tender, about 7 minutes.
7) Stir peanut butter through, then blend with a stick mixer. Add more water if needed, then season to taste.
Once cool, this tends to solidify slightly. Add ¼ cup per 2 cups of liquid when re-heating to bring back to that soupy texture. I leave my squash skin on because I’m lazy, but it also makes for a textured, vitamin rich soup.
- Hannah
Gluten, wheat, dairy free
Ingredients
½ medium onion, finely diced
1 sprig parsley, finely chopped
1 tsp paprika
½ cup buckwheat groats
3 button mushrooms, finely chopped OR
1 small grated courgette
1 can Oak Cream Style corn
¾ cup GFG baking flour mix
1 tsp Edmonds GF baking powder
1 egg
2 Tbsp water
Seasoning to taste
Enough oil to fry in
Directions
1) Cook buckwheat groats in water with a little salt or stock, drain. Toss finely diced onion and mushrooms or courgette through buckwheat groats to cook slightly. Leave to cool.
2) After about 20 minutes put flour, baking powder, paprika and seasoning into a bowl, add egg, sweet corn, mushroom or courgette, buckwheat groats, onions, parsley and water. Stir to combine.
3) Heat oil in a frying pan to a medium heat. Drop heaped spoonfuls of buckwheat/corn mixture into pan. Cook until light brown on one side, then turn and press to ensure patty cooks through. Fry until cooked through. Top up oil in pan for each bach of patties.
These freeze really well as well. Make a double batch and keep half in the freezer for those nights where you just don’t feel like cooking. If you can have dairy, add about 1/8 cup of parmesan for some added bite.
- Hannah
Ingredients:
1 Tbsp white sugar
½ Tbsp gluten free yeast
1 Tbsp olive oil
2/3 cup blood temperature water
1 egg
1 ½ cups GFG baking flour mix (plus extra ¼ cup if too wet)
¼ tsp gluten free baking powder
½ tsp salt
Directions:
1) Place water, olive oil, sugar and yeast into a large bowl. Leave until yeast is bubbling, about 5 minutes.
2) Beat in the egg.
3) Add the dry ingredients. Be aware, the mix is supposed to be quite sticky (too sticky to roll out with a rolling pin), but if it’s almost batter like, add a little more flour mix.
4) Leave to rise for half an hour (only if you have time)
5) Grease a large tray and spread dough out to the desired size and thinness. This makes two small pizzas or one very large pizza. The thinner you can get the dough, the better it tastes. Around 8 – 12mm is ideal.
6) Top with your favourite gluten free toppings and bake at 220°C until cooked through – around 15 minutes.
Our favorite topping combos are:
- aioli with grilled pear, pine nuts, smoked chicken, red onion and gouda - tomato paste with fresh basil, thyme, feta, garlic, mushroom topped with an aged cheddar and parmesan mix.
Serve with salad and home-made potato wedges. YUM
- Hannah
Gluten, wheat, dairy free and vegetarian
Please note! This is by no means a healthy recipe. But it is fun, and great when you have guests staying
Ingredients:
1 Tbsp olive oil
1/2 onion, finely sliced
2 - 3 large field mushrooms, diced
1 tin of diced tomatoes
1 Tbsp fresh basil, finely chopped
1/2 tsp dried thyme
Salt and pepper to taste
6 - 10 Birds Eye Golden Crunch Hashbrowns, cooked
6 eggs with 1 Tbsp of milk or water, beaten
Spinach or silverbeet for layering
Directions:
1) Heat oven to 200°C. In a frypan, heat the olive oil then cook the onions on a medium heat until clear. Add mushrooms and cook until soft - about two minutes. Toss in herbs and mix through the tin of tomatoes.
2) Layer hashbrowns in a small, deep tray (I use a small loaf tin - usually 2 - 3 hashbrowns per layer).
3) On top of the hashbrowns put 1/2 of the tomato mix.
4) On the tomato mix, layer some spinach. Pour half the egg mix over this.
5) Repeat layers 2 - 4, then finish with a layer of hashbrowns.
6) Bake in the oven until the egg has cooked through - about half an hour. Serve with avocado.
Tip: If you aren't vegetarian, try layering some bacon into the mix.
Gluten, Dairy and Egg Free
Ingredients:
1 Can Fruit (Peaches, Mango, Berries and Pears all work well)
1 Box Rice Milk (or Vanilla Soy Milk)
Directions:
Freeze both the can and box of milk (yes, in the packaging) overnight or until solid. Slightly defrost then empty both into blender. Blend until well mixed and starting to fluff up. Pour into a plastic container and freeze again. Once solid, break up and place back into blender. Blend again until fluffy and either eat immediately or freeze. For fluffier ice cream you can blend again. Slightly defrost before serving (about 30 seconds in microwave)
Tips:
Use fruit in own juice rather than syrup. It is sweet enough and better for you.
Add whole fresh or frozen berries after 2nd mix for a chunky texture
Add 3 tablespoons of pure maple syrup for a sweeter ice cream
- Sarah
Gluten, wheat and dairy free
150gms dairy free margarine
1 cup caster sugar
2 eggs
1 teaspoon vanilla
2 cups GFG Baking Flour Mix (or similar)
3 teaspoons GF baking powder
2 tablespoons cocoa
Sauce
¾ cup brown sugar
2 tablespoons cornflour
1/3 cup cocoa
3 cups boiling water
Cream margarine, caster sugar, eggs and vanilla together. Sift in flour, cocoa and baking powder together. Fold together then spoon into a greased baking dish large enough to hold 10 – 12 cups liquid (this recipe bubbles up). Mix brown sugar, cornflour and cocoa together and sprinkle on top. Carefully pour boiling water on top using the back of a spoon to break the pour. Bake at 180C for around 40 minutes or until the centre springs back when lightly touched. This could be cooked in a microwave proof dish although I do find that gluten free flours seem to appreciate the slower soft touch of conventional baking.
Top with cream or keep it dairy free with Soyatoo
Serves 8
- Sarah
Gluten free
A delicious way to make use of any leftover, dry or failed cakes. These decadent treats make great gifts.
100g butter
250g white chocolate
1 cup icing sugar
250gms cake
50ml liqueur or spirit – rum, whisky, brandy, irish cream all work well.
100g either cocoa, icing sugar, coconut, chocolate hail, sprinkles, sherbet or 250g melted chocolate to coat the truffles (check the product is gluten free)
Place the cake in a food processor and pulse until you have the consistency of course bread crumbs. In a large saucepan or microwave safe bowl melt the butter and chocolate. Add the icing sugar, cake crumbs and spirit or liqueur and using a wooden spoon stir until thoroughly mixed together. Cover with cling film and place in the refrigerator for 30mins – 1 hour or until the mixture is firm enough to roll into balls.
Line a baking tray with baking paper. Roll the mixture into 30 - 40 small balls, then roll or dip the balls in your choice of covering and place on the tray then return to the fridge for 2 – 3 hours to firmly set.
Store in an airtight container in a cool place up to 1 month
Serves 30 – 40 truffles
Freezes well – yes
Chocolate flavour – replace ½ cup icing sugar with ½ cup cocoa
Dairy free - replace butter with coconut oil and chocolate with dairy free chocolate
Tips – if you don’t have enough cake crumbs add some cookie crumbs to the mix.
The texture of your mix will depend on how moist your cake was. If after chilling if it’s to firm add 25 g butter, if it is too soft add ½ cup icing sugar and then refrigerate again.
Perfect for kids - a real show stopper that everyone will enjoy
Ingredients
gf treets Donuts
Gluten Free Ice Cream
Your favourite gluten free topping
Directions:
1. Heat donuts in the oven as per instructions on pack.
2. Place on a dessert plate.
3. Place a scoop of ice cream on top of each donut.
4. Top with your favourite ice cream topping.
5. Serve immediately and enjoy!
- Jo Williamson.
(Gluten and wheat free, can be made dairy and nut free)
Makes 3 – 6 little ramekin cakes
1/2 cup GFG flour mix
1/2 cup castor sugar
1/4 cup sifted GF cocoa
1/4 tsp salt
1/4 cup GF Chocolate chips (you can omit these)
2 eggs
1/4 cup rice bran oil
1/4 cup milk (can substitute for soy or rice)
1 tsp vanilla essence
1) Mix all the dry ingredients together in a small bowl
2) Beat all the wet ingredients together in a jug. Add the dry ingredients and chocolate chips and beat well.
3) Pour mixture into ramekins or microwave safe cups
4) Microwave for 90 seconds on high, then check. Microwave a further 30 – 90 seconds, until cooked through. Serve warm with custard.
This is the BEST for when you have people coming for dinner and can’t be bothered making dessert.
- Hannah
Gluten, Egg free can be dairy free/vegan
Ingredients
1 cup coconut oil
1 cup gluten free rice puffs
1 cup full cream milk powder (or coconut milk powder)
1 cup gluten free icing sugar
1 cup coconut
60g red glace cherries
60g green glace cherries
100g glace ginger (optional)
Directions:
Melt coconut oil. Combine in a bowl rice puffs, powdered milk, coconut, icing sugar, chopped fruits and mix well. Pour in coconut oil, stir with fork until well combined. Pour mixture into 28cm x 18cm (11in x 7in) lamington tin which has been lined with greased greaseproof paper, press down with fork. Store in refrigerator. Cut into squares once set.
- Lucy Gable (entry to Christmas Recipe Competition)
TAKE ME SHOPPING