Potato Flatbread – Gluten Free

Fill up your hungry teenagers with this gluten free flatbread.

Officially Gluten Free

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This Gluten Free Potato Flat Bread is easy to make and tastes delicious. Serve warm with Butter or use instead of a English Muffin for a tasty Eggs Benedict or with Smoked Salmon, Capers and Cream Cheese for a delicious Gluten Free Gravlax.


1 Large or 2 Medium Russet Potatoes

1/4 Cup Melted Butter

1 Egg

1 Cup Rice Flour

1/4 Cup Corn Starch

2 Tsp Baking Powder

1/2 Tsp Salt


1. Cook then mash the potatoes, then set aside to cool.

2. Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 1/2 hour.

3. Pre heat oven to 450 F.

4. Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice)…

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Grain free salmon quiche

A quick base for quiches.

Fabulously Free From

Looking for a delicious lunch time treat? why not try this easy gluten free quiche. Ground almonds are used instead of flour to make the base.




150g almond flour ( ground almonds )

150g parmesan cheese or grand pandana cheese ( grated )

1 large egg

1/4 tsp sea salt


1 courgette finely grated ( you could also use asparagus or spinach in quiche )

1/4tsp sea salt

75g parmesan cheese

250g mascarpone cheese

2 large free range eggs

100g smoked salmon pieces

1tbsp chopped dill


Put the ground almonds grated grana pandano and salt in a bowl


add 1 beaten egg


mix together

tip into a flan dish and press down


bake in hot oven 170c for 12 mins until golden

fry chopped courgette in olive oil or coconut oil


In a bowl mix mascarpone cheese, grated parmesan, dill, salmon and 2 beaten eggs




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Pastr..easy. A guide to gluten free pastry.

Wuthering Bites

Gluten, free, apple, and, raspberry, jam, tart, hazelnut, crust, pastry, easy, recipe, simple

A Guide to Gluten Free Pastry.

Enemy Pastry

Since knowing I had a gluten intolerance, I avoided pastry like the plague. It was never going to work. Damn gluten free pastry. Always collapsing, falling apart, breaking, burning, crumbling, singing Justin Beiber; you name it. So I scrapped it all together for around a year until I was feeling up for experimenting again.

I’ve learnt a lot in the past two months about how to master an edible gluten free crust. It was definitely a challenge, but once you know how it’s simple. Honestly.

The things I’ve learnt are:

Never really handle your pastry at all.

Your body temperature will just spoil all those cold ingredients, which help to make a pastry crust well formed. You need all the help you can get. A food processor is excellent to pulse the ingredients slowly together. If you don’t have a food processor…

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Best Gluten Free Pie Crust

Gluten Free Gus

GF pie crust ready to roll

With the holidays around the corner, and pumpkin in the larder, it’s pie season. Wait! Maybe it’s always “Pie Season”.

January brrr, cold: frozen “Grasshopper” pie with GF “Oreo” Crust.

February something red: Cherry Pie.

March cloudy with a chance of rain or snow; citrus season in Florida: Meringue Pies.

April Patriot’s Day/Boston Marathon: Boston Cream Pie.

May early times in the garden: Rhubarb Pie.

June strawberries in the markets: Strawberry Pie.

July blueberries ripening in the fields: Blueberry Pie.

August – ditto for the blackberries and raspberries: more fruit pie.

September – stone fruit beginning to ripen: peach and pear pies

October –  pick-your-own orchards are open: Apple Pie.

November –  Thanksgiving: Pumpkin and Mince Pie.

December –  something decadent for the holidays: Chocolate Silk Pie.

This rich, “short” crust is easy and delicious.  The only tricky part is rolling and transferring…

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Corn Chips

Help! My Teenager has Coeliac Disease

Corn Chips

IngredientsCorn Chips

1 cup polenta

2/3 cup GF plain flour

½ teaspoon salt

1 teaspoon GF baking powder

½ cup cold water

¼ cup olive oil

1 teaspoon sea salt


  1. Preheat oven to 200  /180 fan forced. Combine polenta, flour, salt and baking powder in a bowl.  Add oil and ½ cup cold water. Stir to combine.
  2. Divide dough into 2 balls.  Using a rolling pin, roll 1 ball between sheets of baking paper until 1 mm thick (37 cm x 28 cm). Sprinkle with sea salt. Cover with baking paper.  Re-roll lightly to press in salt.  Remove top sheet of paper.
  3. Lie paper and dough onto a baking tray. Using a metal ruler, mark dough into 5 cm triangles. Repeat with second dough ball.
  4. Bake, 1 tray at a time for 15 – 18 minutes or until golden and crisp.  Cool on trays.  Break into triangles.


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