By Marié
  • Life after Gluten
  • Love Tupperware
  • Being Creative
  • Travel

Gluten Free Flat Breads

12/10/2019

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So one thing I really miss about being gluten free is Tramezzini. I came across a recipe for flat breads and I thought it might just work and gave it a shot, of course making my own adjustments to make it Gluten Free. The results did not disappoint. It has become a family Favorite. 
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The flat breads are quick and easy to make, if you are lucky enough to have a taco press it cuts down the work a lot. I use the taco press to press the balls into smallish disks then I only roll them a little to get them to the desired size. The recipe makes 6 large flat breads. Have I mentioned how easy they are to make and how delicious they are!

To make a Tramezzini out of it, we just top it with some chicken mayo, crispy bacon, peppadew, spring onion avo if they are in season and mozzarella. We grill them on the sandwich press until the cheese is melted and then we tuck in!  Of course you can get creative with toppings, leave a comment and let me know what you use them for. Enjoy!  Click here to find the pastry flour mix recipe. 
gluten_free_flatbreads.pdf
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Pastry Flour

12/10/2019

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The one thing that is hard to find Gluten Free is a good Pie. Our family loves chicken pie and if you are lucky enough to find The Allergen Baker's Gluten free pastry mix you are sorted. Unfortunately it is not as available in Jo-burg as it is in Cape Town, so I have resorted to making my own flour.  Once I have made the flour, I keep it in a Tupperware (It is important to emphasize here that I use actual Tupperware, as it seals well and my flour stays bug free. Don't compromise on your storage containers, gluten free flour is too expensive to let it get bugs! click on the link to find your nearest distributor)  
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This pastry flour is quick and easy to make.  You could put it in a container and shake it all together, but I find using a mixing bowl and a whisk is far more effective.  Click on the link below to download the recipe. 
pastry_flour.pdf
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Making the actual Pastry

My suggestion to you will be to use your mother or grandmother's favorite tried and tested pastry recipe and experiment from there, you might find you need to add in more liquid here and there, I find an extra egg is always useful as it has great binding properties. If you don't have a favorite then here is my recipe. Enjoy!
gluten_free_shortcrust_pastry.pdf
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Ice Cream

13/2/2018

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I know it is shocking to think that even Ice cream can have gluten in! Some companies are conscious of what they do and manage to produce some delicious Gluten free Ice cream, The Woolwoorths triple caramel ice cream is certainly one of my favorites. The fun thing about home made ice cream is that you can play around with flavors, you can also play around with shapes and make ice cream cakes, ice lollies or just  a tub of Ice Cream.  
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Here is a small ice cream cake made with 1 batch of vanilla ice cream, we had rice paper printed at my favorite baking shop and iced it with butter icing. The kids loved it!
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This was 2 batches of vanilla ice cream, topped with chocolate ice cream and letters made with Chocolate. A really good combination of flavors. It was made using the Tupperware square cake taker. The one below was made the same way, using pink. 
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Here is a batch of plain vanilla ice cream, I stored it in the Tupperware Freezer mate. It is perfect with warm brownies, chocolate or berry sauce.
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Here I used a spring form pan to shape a cake out of the Peppermint Ice cream. 
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This is the  Peppermint Crisp, made in the Tupperware Shape and Serve.. What I love about this is you can get more slices of cake, and the portion control is better.
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Here is a batch of the chocolate ice cream made into a birthday cake for my Daughter's friends, not a morsel was left. They loved it. Perfect for a summers day!
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Here I used 2 Batches of the Chocolate Ice cream and I used The Tupperware Stor n Freeze 6,5L to make the cake, I topped it off with Chocolate butter icing. 
I suppose the reason you are reading this post is to actually get the recipe(s), well here it is, I hope you enjoy it as much as I do. 
icecream3waysmariefrog.pdf
File Size: 332 kb
File Type: pdf
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Gluten Free Pancakes

2/1/2018

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​I had a hard time finding the right pancake recipe using different flour and I generally don’t like pre-mixes.  I eventually gave up and just made up my own. Some recipes break when you try roll them, others come out too thick, and some are only good on the day you make them, the next day they lose all structural integrity and is just a crumbly mess.
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​I have made these pancakes as mini's for padkos, they are wonderful hot or cold the next day. Some our favorite fillings are: bbq chicken, cheese sauce, caramel, cinnamon sugar and Nutella! Don’t make just one batch, make 2 or 3 and enjoy them!
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​The recipe is simple and straightforward. Hope you love it! 
glutenfreepancakesmariefrog.pdf
File Size: 463 kb
File Type: pdf
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Gluten Free French Bread

2/1/2018

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This French bread is perfect for Friday night subs using leftovers, it makes an awesome garlic loaf for that Saturday afternoon braai, for a cold rainy day it makes the perfect companion to soup, it is also great for a cheese fondue, or just sliced and used as a transporter for your favorite cheese and toppings!
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​First thing you do is get your yeast ready, I use the hottest water from the tap, (NOT BOILING WATER, IT WILL KILL THE YEAST) dissolve the sugar and add the yeast. While that is brewing you carry on getting everything else ready.
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I like using liquid egg whites, mainly because I don't know what to do with all the leftover egg yolks. 
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Once you have mixed everything together, don’t be fooled, the dough is very runny and it should be, DON’T add extra flour. Relax and trust the recipe. 
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I love my special French loaf pan, which you can buy from Chefs ‘n Icers in Santon city. It is also dishwasher safe! I have seen cheaper versions at home stuff at hilfox or brightwater commons, but I really can’t comment on the quality. 
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Here is my recipe, hope you enjoy this bread as much as our family does!
The original recipe can be found here, I have tweaked it to our family’s liking.  
glutenfreefrenchbreadmariefrog.pdf
File Size: 438 kb
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"Generic" Shredded Chicken in 30 Minutes

25/7/2016

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I love this method of making "Generic Chicken" I used to use the slow cooker, but it took long. Now I can prepare chicken in less than 30 minutes.

What do I use Generic Shredded Chicken for?
Chicken Soup
Pizza Topping
Sub Topping / Filling
Chicken Mayo Sandwiches
Filling for Wraps
Chicken Salad
etc.
It is super versatile and handy to have around, I usually make a whole lot, and freeze it, so that I can grab it when making dinner in a hurry!

I start off soaking 5 chicken breasts in some orange juice. Drain the chicken breasts and place them in the Tupperware MicroGourmet Steamer. I usually put 3 breasts on the steamer base and 2 on the colander. Season chicken with Ina Paarman Lemon & Black Pepper seasoning. Fill the water tray with 400 ml water and cover the steamer.
Microwave it for 20-25 minutes.
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25 Minutes later you have juicy tender chicken
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Then I pop all the chicken into my Kenwood Chef, with the K beater attachment.
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Mix it on high for 3-4 minutes or until completely shredded. (I have done this with an electric beater before it takes a bit longer but is quite effective, just use it in a bowl with a cover otherwise you will have bits of chicken flying all over the place)
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Then I split the chicken into 3 - 4 freezable Tupperware containers or Ziploc bags and freeze it.
It is quick to defrost and such an awesome standby!
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Gluten Free Bread in Bread-maker

13/7/2016

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The reason we attempted baking bread was because the store bought stuff was beyond awful and mostly tasted like sponge or wet cardboard.  Bread was one of the more tricky things I tried to make Gluten Free, we had some interesting failed attempts, some of which were OK and others completely inedible and another I could not even cut trough it was like a rock and went strait to the bin.
The taste and texture of Gluten free bread is different from bread you were once used too, unlike most food items which we can make Gluten free without anyone being able to tell the difference.  I finally found a recipe that works for us. Unfortunately the link to the original recipe is no longer active. (I really do like giving credit where it is due).

I have adjusted the recipe to work for a Sunbeam Bread machine. When it comes to bread machines, I don't have much knowledge and I haven't spent time researching on which brands work best.  The bread maker was a gift so I had to figure out how to use it. This specific model did not come with a Gluten Free bread setting, it did however come with some guidelines on how to bake Gluten Free Bread. The suggestion setting was 1 which is for a basic loaf, it takes about 3 hours to mix rise and bake, The problem I have with this setting is that Gluten free bread does not rise like bread made with wheat flour, it does not need to get knocked down twice, by the time the bread-maker had mixed, kneaded the bread, let it rise and kneaded it again, any hope of texture was lost, although the bread was edible, it was dense and unpleasant. The trick to soft airy bread is simply Air, you try and get as much air into your ingredients as possible. And you need to make sure your yeast activates at the right time and temperature.
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First I get my eggs going, using an electric mixer. Put all 3 eggs in at the same time and start mixing it, let it go for about 5 minutes until they are light and creamy.  If you are doing it with a hand mixer, keep going the results are worth it. After 5 minutes your eggs would have quadrupled in size and be beautifully airy and creamy. Eggs are amazing. (grateful we only have a gluten allergy)
While the Eggs are going I run the hot water tap, once the water is at it's hottest (mine comes out at about 50oc) measure your water out and add your milk powder and Apple cider vinegar and let it stand (the milk might thicken a bit, we want that). The eggs are still going, now we sieve the dry ingredients into a bowl.
Once that is done, I add the milk and oil with the eggs and whisk it for another minute or so. 
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When it comes to yeast I only use one. I have never tried another, but I trust in the Anchor Yeast brand it has never let me down.
Now we put it all together in the bread maker, this specific model suggests you put in the wet ingredients first, then the Dry ingredients. And then you add the yeast right at the top.  As shown below.
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Then we pop it into the bread maker. I use the number 4 setting which is for a quick loaf, it mixes the bread, lets it rise and then bakes it. I don't wet my hand and take the paddle out, and I don't open the door for any reason, I find it messes with that light airy effect we are trying to get here. It takes and hour and forty minutes. The smell is amazing.
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Once the machine has stopped take the bread out immediately, I find the machine stays hot for a while, drying the bread out.  Immediately after it comes out of the oven tip it onto a cooling rack. Despite the amazing smell, try and resist the urge to cut it. Let it cool down completely and then cut it into slices. I get about 12-14 slices of bread out of a loaf. It doesn't keep well, in a bread keeper or even the fridge, what I find works best is to freeze slices of bread and defrost as needed. We use it as is and also for french toast, toast, and toasted sandwiches. I send sandwiches to school for the children and they love it!
Tip: To save time I usually measure about 10 batches of dry ingredients at a time. I store each batch in a zip lock baggie and then just throw it trough the sieve when I want to bake bread. I really saves time and effort, as well as washing all those measuring cups every time.

For a printable version of this recipe please download it here.

glutenfreewhitebreadwithmariesinstructions.pdf
File Size: 101 kb
File Type: pdf
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Death by Chocolate (Gluten Free Chocolate Trifle)

6/7/2016

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Yes it is as delicious as it looks and sounds! It is rich and decadent, and perfect for everyone who has a sweet tooth.
Give yourself some time to make it, it keeps well in the fridge.

What you need:
1 Batch of Brownies - Let them cool completely before you start assembling the trifle.
Whipped Cream -  Whip about 500ml of cream and set it aside.
Chocolate Mousse - To make the chocolate mousse combine 2 cans of coconut cream, 1 cup of Icing sugar and half a cup of cocoa mix with an electric mixer until smooth.
Nuts, grated chocolate or sprinkles
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To Assemble:
Cut the brownies into small blocks as shown above. Use one third of the brownies and spread it out on the bottom of your bowl. (crumble them up a bit so that the layer is even)
You can sprinkle extra nuts or chocolate at this point -  but it is optional, depending how high you want that sugar high to go.
Add one third of the chocolate mouse, start from the middle and spread to the sides, just let it kiss the sides, creating a "cleaner" layer.
Do the same with the cream.
Repeat until your ingredients re finished.
Decorate the cream with chocolate sprinkles and cherries or grated chocolate and nuts.
Keep in the refrigerator until you serve it.
I hope you enjoy it as much a our family does!
browniesglutenfree.pdf
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File Type: pdf
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Gluten Free Mini Doughnuts in Doughnut Machine

6/7/2016

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These doughnuts are simple to make and delicious, they are a hit at every party! I usually get a production line going with my children, one will butter them and the next one will coat them in sugar, it's is fun to do together!

Get the recipe!
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gfdoughnuts.pdf
File Size: 37 kb
File Type: pdf
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 We made them for a Halloween treat and they were a big hit!
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    Author

    ​In November 2014 we found out that our Daughter as Celiac disease. I was determined to let her have a “normal” life and not give up on the good tasting things in life. With Christmas only a few weeks away I researched and started to experiment.
    Now the whole household eats Gluten free, and we have discovered that there is in fact Life after Gluten.
     We have also discovered that most restaurants don't get it right, so we make our own. We have had some delicious hits and some not so good misses. 
    The recipes I am posting here is to help make your gluten free journey easier. It is also a way for our friends and family to gain access to our favourite recipes and products. (I've searched so you don't have to)

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