Gluten Free Scones

I miss cooking scones!  They were one of the first things my grandmother taught me to cook and although I've never been much of a baker, they were the one thing I really enjoyed baking.  Post gluten-free I initally gave up, then tried and failed enough times to give up again. Now, with a new and therefore correctly functioning oven, I thought I'd give it another try.

my latest attempt

I used a recipe from the cookbook called 'Gluten Free Baker' and my first attempt was pretty ordinary (see picture below).  Although they tasted good, they didn't really rise at all.  I've just eaten the results of attempt number two (see picture above) and they are a slight improvement, but there is certainly a way to go yet.  Unfortunately the recipe is not dairy free.  I figured I should try and master it without gluten but with dairy before I tried to tackle leaving both out.  I used Bob's Red Mill all purpose gluten free flour as it's the one the cookbook recommended and also because I resist using those horrible starchy pre-maid flours.  This one was a mix of some starch but also with some sorghum and bean flours.  I think you could also use a blend that I often use which is one third quinoa flour, one third sorghum flour and one third tapioca starch, but I haven't tried it yet.

my first attempt

Consider this recipe a work in progress and if I have more luck in the future I will update with the results.


What you will need:

• 2 1/2 cups of all purpose gluten free flour
• 4 tsp baking powder
• 1 1/4 cups ground almonds
• 115 grams butter
• 1/3 cup caster sugar
• 3/4 - 1 cup of buttermilk
• 1 tsp vanilla extract (optional)
• 1 tsp chia seed gel (optional, see notes below for directions)

What you need to do:

1.  Pre-heat oven to 190 degrees celsius

2.  Mix the flour, baking powder and almonds in a mixing bowl.

3.  Rub in the butter with finger tips until the mixture resembles fine breadcrumbs.  The idea is to get as much air into the flour as possible.

4.  Add the sugar and mix through lightly.

5.  Add the milk, vanilla essence and chia seed gel.  Mix to form a dough and knead lightly.

6.  On a floured surface, roll out the dough to 2.5 - 3 cm thick and then use a cutter or knife to cut out rounds.  Place on a greased baking tray

7.  Cook for 15 - 20 minutes until they are golden brown and sound hollow when tapped.

Notes:

I think the butter could be slightly reduced as the end result was a fairly 'short' scone, as in crumbly. 

The original recipe used a gum but I substituted this for chia seed gel.  To prepare add one teaspoon of chia seeds to 9 teaspoons of water. Whisk and leave to stand for 15 minutes then whisk again.  You can then use the seed/gel mix in recipes.  Apparently it can be substituted for egg but I have not yet experimented with this.

Quinoa

If you are on a gluten free diet, or are vegetarian or vegan, then you've probably at least heard of quinoa and may have incorporated it into your diet.  For many though this tiny South American seed, which is used as a grain, is still somewhat of a mystery.  There is no argument though that quinoa is a superfood and the health benefits of consuming it are vast.

2013 has been declared by the Food and Agriculture Office of the United Nations to be International Year of Quinoa. This was originally proposed by the Bolivian Government and aims to recognise the indigenous Andean peoples who regard quinoa as the Mother of all Grains.  You can find more information at the website here:  Food and Agriculture Office of the United Nations.  There is even a Facebook page if you are so inclined:  2013 International Year of Quinoa on Facebook.

Rice with Quinoa, Tomato and Cumin

Quinoa is an exciting food because it's one that most of us didn't grow up eating.  We can certainly use it as a substitute for other grains, but it's also very important to see it as a brand new food and come up with new and adventurous ways to prepare it.  When you consider that one cup of cooked quinoa provides us with eight grams of protein and over five grams of fibre you can start to see the potential of including it in our diets.  Below is a list of reasons why we should all eat quinoa, and especially if we are vegetarian, vegan, dairy-free or gluten-free. 


Why should you eat quinoa?

• is high in protein and is considered a complete protein source
• contains anti-inflammatory phytonutrients
• is nutrient rich with significant levels of magnesium, folate, iron, vitamin B6, zinc, potassium, manganese, selenium and phosphorus
• contains heart healthy fats
• is high in calcium with twice the amount as found in whole wheat
• provides high levels of antioxidants
• is low GI
• is high in fibre
• some research shows a potential to lower cholesterol and prevent diabetes
• early research also indicates there is potential for protection against many other diseases
  

Quinoa Salad with Avocado and Artichoke

What to do with quinoa:

Quinoa is actually very simple to prepare.  Simple put one part quinoa to two parts water in a small saucepan.  Bring to the boil and then reduce the heat to very low.  Cover and allow to cook for about 12 - 14 minutes, it does vary slightly depending on the cooktop.  By this time the water should have been absorbed and the grains will be tender.  They will swell to almost three times their original size and look like the ones in the photo below.

If the water isn't all absorbed but the grain is cooked then just remove the lid and cook for another minute or so until the liquid is gone.  If the grain isn't cooked then cook another few minutes with the lid on. It can take a little bit of trial and error to get the water to quinoa ratio correct but once you do then it will be the same every time.  Some instructions for quinoa say one part quinoa to two parts water but I always find that to be too much.  1 : 1.5 seems to work for me.

Quinoa also can have a slightly bitter flavour which is due to the saponins it contains.  Most commercially produced quinoa has been washed to have these removed but I generally rinse the quinoa before cooking and so some water will be left on the grain.  This is why I think the 1:1.5 ratio works.

If you know you are going to use the quinoa for a savoury dish they you can also cook it in stock or add a little salt to the cooking water.  I have recently got into the habit of having cooked quinoa ready in the fridge which makes it easy to add to other recipes or to whip up a quick salad for lunch.

Quinoa, Raspberry and Dark Chocolate Slice

Some ideas for using quinoa:

• When you cook white or basmati rice using the absorption method, replace 1/3 of the rice with quinoa and cook in the same way.  This adds extra protein, nutrients and fibre to the meal.  You can also add spices or turmeric to give extra flavour.
•  Make a quinoa salad by mixing some chopped raw vegies or sauteed vegies through and then adding a dressing of your choice.
• Add a scoop of quinoa to soups to add nutrients, protein and fibre.
• Serve warm quinoa with maple syrup and berries and a healthy and yummy breakfast idea.
• Add quinoa flour to baking.  I use a gluten free four mix that is 1/3 quinoa flour, 1/3 sweet sorghum flour and 1/3 tapioca flour which I find works well.
• Use quinoa flakes as a breakfast porridge or use in place of oats in baking.
• Add a scoop of quinoa to frittatas
• Quinoa can also be sprouted and used in salads.

Quinoa Salad with Nuts and Herbs

Recipes on Taobelly Using Quinoa

Dad's Super Gluten Free Pancakes
Green Vegetable Soup with Quinoa
Quinoa and Artichoke Salad
Quinoa and Vegetable Frittata
Quinoa, Raspberry and Dark Chocolate Slice
Rice with Quinoa and Turmeric 
Rice with Quinoa, Spinach and Capers
Rice with Quinoa, Tomato and Cumin
Roast Potato, Vegetable and Quinoa Frittata 

Roast Potato and Pumpkin Frittata

This frittata makes a delicious vegetarian dinner or lunch and is also the perfect addition to school lunch boxes as it is just as yummy cold as when it's fresh out of the oven.  The secret lies in roasting the vegies first to get the best flavour. I use the same roasting dish to bake the frittata as well.

What you will need:

• 4 medium potatoes (or enough to fill the base of your roasting dish)
• about half as much pumpkin
• 7 free range (ideally organic) eggs
• 1/3 cup almond milk (cows milk is ok if you can eat dairy)
• 2 onions OR 1 leek OR a combination of the two
• 6 sprigs of thyme
• about 15 sage leaves
• 1 tsp tamari (gluten free) 
• olive oil
• salt and freshly ground black pepper

What you need to do:

 1.  Cut up the potatoes and pumpkins and place in roasting trays.  Toss with olive oil, salt and pepper and put into the oven to roast.

2.  Finely dice the onions and fry gently with some olive oil.  When soft, add the herbs and cook another minute or so and then allow to cool.

3.  When the potatoes and pumpkin are tender but not too brown, remove from the oven and allow to cool slightly.

4.  Carefully make sure they are not stuck to the bottom of the roasting tray and are spread the potatoes out evenly.  Put the pumpkins on top and in the spaces between the potatoes.  Sprinkle the onion mixture over the top.

5.  Lightly beat the eggs, almond milk and tamari.  Season with salt and pepper and then pour into the roasting tray.

6.  Bake at around 190 for about 35 minutes or until set in the middle and golden brown.  Allow to cool slightly before slicing and removing from the tray.
 

Serve with some vegies on the side because you can never have enough vegies.

 
More step by step photos:

Step 3:

 Step 4:

 Step 5:

Toasted Pumpkin Seeds with Tamari

If you have a craving for something salty and oily but want to avoid the usual suspects (like bags of salted chips), try this healthy and delicious alternative.

Heat up a small frypan with a touch of olive oil.  When hot, add a handful of pumpkin seeds and allow to slowly toast.  They'll begin to puff up and brown slightly.  Add a dash of tamari (make sure it's gluten free) and mix well.  Tip into a serving dish and allow to cool slightly before serving.  Enjoy.

Quinoa and Vegetable Frittata

In my ongoing search for new and interesting ways to cook with quinoa, I came up with the following recipe which I'm really happy with.  I've since had some more ideas to increase the flavour of the finished product, but for a first attempt this was a tasty lunch and I just felt healthy after eating it.  I served it with some delicious slow roasted beetroots with peas.

What you will need:

• 1 1/2 cups of cooked quinoa
• 5 free range (ideally organic) eggs
• 1/2 cup almond milk
• 1/4 cup parmesan cheese, finely grated (optional, omit for dairy free version)
• 1 cup mushrooms, sliced
• 2 spring onions, finely sliced
• 1 clove garlic, crushed
• 1/2 cup sun-dried tomatoes
• 1/2 cup frozen peas, thawed 
• 1 small, ripe tomato
• olive oil
• 2 tsp tamari (gluten free)
• salt and pepper to taste

What you need to do:

1. Pre-heat oven to 185 degrees Celsius.

2. Fry mushrooms in olive oil with garlic.  Add spring onions and cook until softened.  Remove from pan and set aside to cool slightly.

3. In a mixing bowl lightly beat eggs and add almond milk, tamari and parmesan cheese (if using).  Add quinoa, cooked vegetables, peas, sun-dried tomatoes, salt and pepper and mix well.


4. Grease a baking dish and then pour in the mixture.  Place thin slices of tomato on the top of mixture.

5. Place in an oven for approximately 50 minutes, or until golden brown and cooked through.  Allow to sit for 5 minutes before serving.

Notes:  Great served cold as well, and a perfect lunchbox idea.

Step 3 - The mixture should be fairly thick but not solid like a dough

Step 4 - Before placing in the oven

Delicious served with slow roasted beetroots with peas

Potatoes with Olive Oil and Thyme

There are some things I miss about not eating dairy foods and one is the good old potato bake.  I considered making a dairy-free alternative but knew it just wouldn't be the same.  Instead, my daughter and I came up with something much simpler, much healthier and very yummy as well.

Finely slice some small waxy potatoes, leaving the skin on.  In a small casserole dish pour a good lug of olive oil.  Place a layer of potatoes, some fresh thyme leaves and spray with olive oil spray.  Continue layering the potatoes, thyme and oil adding a sprinkle of salt every other layer.  Pour a little more olive oil on the top layer and then cover and place in a hot oven for about 45 minutes.  Potatoes should be tender at this time, remove the lid and bake another 5 - 10 minutes until crispy on the top.

These potatoes are delicious as a side dish but are also a great treat for lunch on their own too.

Slow Roasted Beetroot with Peas

One of my favourite things to eat is roasted beetroot and I cooked up this batch to go with my Quinoa and Vegetable Frittata.

I would have added some fresh herbs to the beetroot but the weather outside was borderline cyclonic and so I figured 'natural' was the safest option.

What you will need:

• 2 small beetroots per person
• 1/4 cup of frozen peas (thawed) per person
• olive oil
• salt and freshly ground black pepper

What you need to do:

1. Trim and peel the beetroots and cut them into wedges.  Place in a large baking dish and coat with olive oil, salt and pepper.

2.  Bake in a moderately hot oven for about 45 minutes.

3. Remove from oven and add the peas, mix around and season then return to the oven for 5 more minutes.

4.  Serve as a side dish or enjoy on it's own.

Step 1

Step 3

Ready to serve