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Mashed Potato Pastry |
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90 g |
butter cornflour salt mashed potato egg yolk |
Place butter, flour and pinch of salt in a
food processor and mix to resemble fine crumbs. Add mashed potato and egg to the mixture and pulse to form a dough. Iced water may be added, if necessary. Roll into a ball and cover. Use as required. This pastry freezes well – cooked or uncooked. |
| Recipe posted to by Leila Bulk Australian List <[email protected]> | ||
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Mashed Potato Pastry (Sweet) |
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200 g |
cornflour (White Wings GF) mashed potato GF flour (Basco) pure Icing Sugar egg butter |
Place butter, cornflour, gluten free
flour, icing sugar, in a food processor and mix to resemble fine crumbs. Add mashed potato and egg to the mixture and pulse to form a dough. Add more flour if necessary. Roll into a ball and cover. Use as required. Bake at 200°C for 45 minutes (large pie); 15-20 minutes (small pie). |
| Recipe by Gudrun Kiesskalt | ||
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Boiled Carrot Loaf |
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1 cup |
grated carrot sultanas water castor sugar butter ground cinnamon ground nutmet GF plain flour GF baking powder arrowroot chopped walnuts |
Grease a 14 cm x 21 cm loaf pan.
Line with Glad Bake. Combine carrot, sultanas, water, sugar, butter,
cinnamon and nutmeg in a saucepan, stir constantly over heat without
boiling until sugar is dissolved. Bring to the boil, reduce heat, cover, simmer for 10 minutes; cool to room temperature. Stir half the sifted flours and baking powder mixture into the mixture, then remaining flour and walnuts. Spread into prepared 14 cm x 21 cm pan. Bake in moderately slow oven (180°C) for about 1 hour. Stand for 5 minutes before turning onto rack to cool. Serve sliced with butter. |
| Keeping time: 3 days. | ||
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Sandwich Buns / Pizza Shells / Cinnamon Rolls |
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1/2 cup |
lukewarm water water large eggs butter or margarine GF vinegar sugar salt non-fat dry milk rice flour tapioca flour xanthan gum active dry yeast (1-1/2 Tblsp.) |
Basic Dough: Dissolve 2 teasp. sugar (from the 1/3 cup) in the 1/2 cup lukewarm water. Sprinkle yeast on top and let sit for 10 minutes until bubbly. Melt butter (or margarine, but not any of the low-fat or whipped varieties); cool(1) and add vinegar. Sift together dry ingredients. Stir the yeast mixture and the water / butter / vinegar mixture into the dry ingredients, then add eggs and beat with mixer on high speed. (1) Just set the microwave container with melted butter in cool water for a few minutes. |
| Sandwich Buns: Place English muffin
rings (or muffin top pans) on a greased cookie sheet. Coat inside well
with a non-stick spray. Divide dough among the rings, using a large spoon and rubber spatula. Coat fingertips with tapioca flour and pat out gently to fill the ring. (The back of a spoon dipped in water is useful to smooth them out.) Makes about 16 buns. Pizza Shells: Place mound of dough on greased cookie sheet or
pizza pan. Sprinkle with tapioca flour, coat fingertips with flour and
gently pat the dough out to desired size, using the flat of your hand. Cinnamon Rolls: Proceed as for buns, but put only a small amount
of dough in ring, top with a mixture of brown sugar, cinnamon, nuts and
currants or raisins (or 1/2 cup sugar and 2 teasp. cinnamon); repeat
layers. |
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Nummy Bread |
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3-2/3 cups |
GF flour mix xanthan gum salt yeast honey oil apple cider vinegar eggs warm milk |
Begin with all ingredients at room
temp except for the warm milk. Mix all the dry together. Mix wet in
another bowl except for the milk. Then add the milk and whip
until well mixed. Add wet to dry and beat until thick like a cookie dough. Place in loaf pan, let rise in warm place until double and bake at 200°C for 10 minutes, cover with foil to prevent over-browning and continue to bake another 55 mins. (Use a mixer and bake the conventional way but is also suitable for making in a bread machine). |
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Rice Pudding |
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1 cup |
cooked rice eggs, separated sugar peeled apple, finely sliced sultanas butter |
Beat egg whites until stiff. Stir sugar into egg yolks. Mix everything together and put into a greased casserole dish. Dot with butter and bake at medium heat (180°C) for about 50 minutes. |
| Gudrun's adaptation from a recipe that's been in the family for generations. | ||
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White Texan Sheet Cake |
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Cake: butter water Basco GF all purpose mix potato flour ground almonds GF custard powder (White Wings) sugar pure icing sugar eggs, beaten plain yoghurt (GF) grated lemon rind salt baking powder (Lotus gluten-free) Frosting: butter milk pure icing sugar grated lemon rind chopped walnuts (if desired) |
Cake: In a large saucepan, bring butter and water to a boil. Remove from heat, whisk in remaining cake ingredients until smooth. Pour into a greased and lined (baking paper) 38 x 25 x 2-1/2 cm baking pan (Lamington tin). Bake at 200°C for 20-25 minutes or until cake is golden brown and tests "done". Cool for 20 minutes.
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Hunza Diet Bread |
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Hunza Diet Bread is a delicious, dense, chewy bread
that's very nutritious and is almost impervious to spoilage. |
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1 cup (250 ml) |
water natural buckwheat or millet* flour virgin olive oil natural unrefined sugar pure honey molasses (Lotus is GF) powdered GF soya milk sea salt cinnamon ground nutmeg baking powder (GF and non-aluminium) |
*If using millet flour ensure it is from a source that can vouch for it to be gluten free (e.g. no cross contamination). Mix ingredients.
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Hunza Diet Bread is made
from natural buckwheat or millet flour. It is rich in phosphorous,
potassium, iron, calcium, manganese and other minerals, as nothing has
been destroyed in the preparation. |
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| (Comments by owner of web pages: – This recipe and suggestion are merely passed on by me. I have no specific training in this area. Before you go on any of the plans, consult a health professional, both for establishing the suitability of this approach for your individual case and also to ensure a balanced diet is maintained.) | ||
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Suggestions to lose
weight with HUNZA DIET BREAD: Plan A: Eat 1 piece
every 5 hours of the 16 hours you're awake. That's 3 pieces, which total
300 calories. This is the fastest way to lose weight I know of. It works
faster than any high protein diet. Why? You have more energy and burn more
calories. Plan B: Really gorge yourself with the bread. Two pieces every four hours for a total of 8 pieces but only 800 calories. You'll feel full all day. In fact, I doubt many people could eat this much of the bread. Plan C: Eat a piece in the morning for breakfast and a piece 3 hours before your dinner and you will eat a great deal less. Plan D: Eat a piece
of HUNZA DIET BREAD, 10 minutes before you eat your regular meal. When we
do this we eat only a fraction, such as 1/4 of what we would normally eat.
If we wait longer than 10 minutes we don't want to eat at all. Plan E: Eat the
bread at the end of meals that don't fill you up enough, such as low
calorie meals. This is a perfect way to use the bread. You eat a low
calorie meal, enjoy it, then eat a piece or two of bread to fill you up.
Perfect! No suffering and no urge to snack. Plan F: Alternate Plan A, B, C, D. We recommend an alternation of the plans, but some people who just want to get the weight off as soon as possible will use Plan A exclusively. |
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These recipes were collected over the years - mainly from Web-Sites.