|
|
Order Gluten Free Goodies online
You can order products online and have them delivered direct to your door by using our
online ordering form...
Or purchase from
a retail store
Find a retail store near you that sells Gluten Free Goodies products!
Sign up for Bread Board e-News
Fill out the form below and we will keep you up to date with new products and special deals for members.
|
Gluten Free Eating
This page is just for general hints and tips which make for successful gluten-free food. Again, we encourage you to send in any ideas which work really well for you, and with your permission, we will post them here for everyone to use. These ideas don't have to have anything to do with Gluten Free Goodies Company flour mixes!
Dairy free
If you want to avoid dairy products as well as gluten, all these recipes work well with soya milk and margarine substituting for milk and butter. Check the labels on these products - many margarines contain milk solids, and most soya milks contain barley (which contains gluten).
You may need to reduce the quantity of liquid in the recipe if you are using the dairy free option, because margarines can be softer than butter and make a sloppier mix. For example, my chocolate cake made dairy-free takes only 3/4 cup of soya milk, compared with 1 cup in its original form. I can only suggest that you add liquids carefully, rather than all at once, and expect to use less than usual.
Egg Free
Going egg-free is harder, but "egg replacers" are available from health-food shops. I haven't tested them in my recipes yet. Let me know how you get on!
General ideas
- Thicken gravies, sauces etc with white rice flour rather than cornflour. Although it results in a less "transparent" sauce than when using cornflour, it has a huge advantage if you are wanting to chill or freeze your sauce and then re-use it, because it will not go "gluggy" in the way that cornflour mixes do on cooling. I can put left over gravy in the fridge, then heat it up next day and it remains beautifully smooth.
- To let gluten-free kids (and grownups!) enjoy fish and chips, either make a tempura batter using cornflour instead of ordinary flour, or coat the fish with GFG Pancake, Waffle and Pikelet mix, dip in beaten egg, then coat with crushed cornflakes. We like this version better than the battered traditional kind. If you don't have our PWP mix, rice flour will do.
- Make meatballs or hamburger patties stick together by combining the mince with a beaten egg and a tablespoon or two of our Cake and Biscuit mix, enough to make the mixture stiff and easily formed into balls.
- Oven-bake low-fat chips: take 6 large potatoes and cut into chips or wedges. Pat them dry on a paper towel. In a large bowl mix 2-3 Tbsp GFG Pancake, Waffle and Pikelet Mix (or white rice flour); 4 Tbsp cooking oil; 1 Tbsp soy sauce (wheat-free); 1/2 tsp spices of your choice (optional) - eg cumin, coriander and mixed spice.
Tumble the wedges in the bowl to coat them. Place on oven trays in single layers. Bake at 210°C for 30 mins (fan bake if available - it may take longer otherwise). Turning the chips over after 15 mins will help prevent sticking.
Adapting standard wheat-flour recipes
As a general rule if you are using our Cake and Biscuit mix, most standard cake or muffin recipes will work if they have at least two eggs and if you reduce butter by about 25% and sugar by about 25%. Biscuits are more temperamental - use your judgment on batter texture, and a 25% reduction in butter and sugar is a good starting point. If the mixture is too dry, add more butter a little at a time. Let us know if you find something good!
|
|
|
