Tag Archives: corn/maize flour

Apricot and cardamom soufflés

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A fantastically light and fluffy soufflé with apricot and cardamom flavours.

This is a soufflé with wonderful flavours from the apricots and cardamom. (I’ve used ½ teaspoon of ground cardamom, but if you want a more subtle taste, just use a little less.) Some soufflés are made using a custard mixture, which invariably uses flour, and others tend to use cream. But I’ve opted for a incredibly light and fluffy version without any alternatives to the flour or cream – just concentrating on the whisked egg whites and the fruit.
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Corn bread

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A deliciously light bread with a slightly sweet flavour and crunchy texture.

Gluten-free and dairy-free bread can be expensive, especially any made without yeast, so it’s good to be able to make your own inexpensively. You can often buy maize and rice flour in bulk in supermarkets and, although the xanthum gum can cost a little more, you don’t need to use very much. And in making your own, you can be sure that there aren’t any extra ingredients which you don’t want.

preparation time 10 minutes cooking 35-40 minutes makes 1 loaf

contains: egg

150g maize flour
150g rice flour
1 tsp gluten-free baking powder
½ tsp salt
3 tsp xanthum gum
50g chilled dairy-free margarine
2 large eggs
300ml sugar-free soya milk.

1 Preheat the oven to 200°C/400°F/Gas 6. Lightly grease a 450g loaf tin with dairy-free margarine.
2 Sift the flours into a large mixing bowl and stir in the baking powder, salt and xanthum gum. Cut the margarine into small pieces and, using cold fingertips, rub it into the flour until the mixture resembles breadcrumbs.
3 In a small bowl, beat the eggs and mix in the soya milk. Make a well in the centre of the flour mixture and pour the liquid into it, stirring thoroughly with a wooden spoon to incorporate all the flour into the liquid and make a smooth batter.
4 Pour into the prepared loaf tin and bake in the hot oven for 35–40 minutes until risen and golden brown. To check if it is cooked, insert a skewer into the centre of the loaf: if it comes out clean, it is cooked. Transfer to a wire rack and leave to cool completely before serving.

related ingredients: baking powder, corn/maize flour, rice flour, soya milk, xanthum gum

Parma ham and rocket pizza

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A deliciously crunchy-base and mouth-watering topping, with shavings of dairy-free cheese on top. The key to this is to sprinkle the d-f cheese over at the very last minute – after you’ve brought the pizza out of the oven – to prevent the d-f cheese becoming gloopy.
preparation time 1 hour 25 minutes cooking 12–15 minutes serves 2

contains: yeast

85g rice flour, plus extra for dusting
85g gram flour
30g maize flour
½ tsp salt
1 tsp easy-blend dried yeast
2 tbsp olive oil
dairy-free margarine, for greasing

Topping:
4 tbsp passata
1½ tbsp tomato purée
150g nitrate-free Parma ham, thinly sliced
60–100g dairy-free cheese, shaved
a handful rocket

1 Sift the flours and salt into a large mixing bowl. Add the yeast and mix in well. Make a well in the middle and pour in the oil. Gradually work the flour into the oil, using a wooden spoon or your fingertips, until well blended. Pour in 100ml warm water, a little at a time, and continue mixing to form a soft dough.
2 Turn the dough out onto a surface liberally dusted with rice flour and knead thoroughly for about 10 minutes. Place in a clean bowl, cover with a damp cloth and leave at room temperature for 1 hour until doubled in size.
3 Preheat the oven to 220°C/425°F/Gas 7. Grease a baking sheet with dairy-free margarine. Turn the dough out again onto the floured surface and knead for about 4 minutes, then form into a ball. Flatten slightly, roll out into a large circle about 1cm thick and cut with a knife to neaten. Transfer to the prepared baking sheet.
4 Make the topping by mixing together the passata and tomato purée in a bowl. Spread this mixture over the pizza base and top with the ham. Bake in the hot oven for 12–15 minutes until the base is starting to turn brown and the tomato sauce is bubbling. Take the pizza out of the oven, sprinkle the cheese shavings and rocket over the top and serve.

related ingredients: corn/maize flour, gram/chickpea flour, rice flour

Brioche with caramelized peaches

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This recipe is from my new book, Simply Gluten-Free & Dairy-Free. My favourite combination of gluten-free flours is rice, gram and maize because they balance each other in terms of taste and texture. In this recipe, I’ve used potato flour as well, to add moistness. When I had my baby, Zoe, I had to adapt my cooking. No more spending hours making something complicated and fiddly, or cooking whenever I felt like it. Instead, I had to find ways to make food easily (and often while holding Zoe with one arm) around whatever was going on at home. I discovered an amazing thing – that gluten-free dough doesn’t need to be kneaded. YAY! When you think about it, there’s no gluten needing to be bashed and pummelled to develop it. But what it does seem to need, though, is to be processed. I guess this aerates the dough, because when it is processed for a good 10 minutes in a food processor, it rises better, and whatever you’re making – pizza dough, bread or brioche, for example – comes out of the oven risen and light. I think I’m going to chalk this up as one of my greatest discoveries in life!

preparation time 20 minutes, plus 4 hours rising
cooking time 30 minutes
serves 4

gluten-free, dairy-free, nut-free, seed-free, citrus-free

100g potato flour
50g gram flour
50g maize flour
150g rice flour
1 tsp sea salt, crushed
1 tsp xanthan gum
2 tsp dried active yeast
165g dairy-free margarine, chilled and cut into small pieces, plus extra for greasing
100ml soya milk
4 eggs
6 tbsp fruit sugar or caster sugar
4 peaches, pitted and sliced into 8 pieces
Sift the flours, salt, xanthan gum and yeast into the bowl of a food processor with the dough blade attached and blend until mixed together. Add 150g/5½oz of the dairy-free margarine and blend until the mixture resembles breadcrumbs. Add the soya milk, 3 of the eggs and 3 tablespoons of the sugar and process for 10 minutes to aerate the dough. Put the dough in a large bowl, cover with cling film and leave to rise for 1 hour.
Grease a 12-hole muffin tin with dairy-free margarine. Stir the brioche dough thoroughly and pour evenly into the muffin tin. Cover loosely with cling film and leave to prove for 3 hours until light, puffy and doubled in size.
Preheat the oven to 200°C/400°F/gas 6. Beat the remaining egg and brush it over the brioches, using a pastry brush. Bake for 20 minutes until golden brown. Leave to cool for 2–3 minutes, then turn out of the tin and transfer to a wire rack before serving.
While the brioche are cooling, put the remaining margarine and sugar in a saucepan and heat over a low heat until the dairy-free margarine has melted and the sugar has dissolved. Bring to the boil over a high heat, then turn the heat down again to low and simmer for 4–5 minutes until the mixture has caramelized slightly and become syrupy. Add the peaches to the saucepan and shake the pan to cover the peaches in the syrup. Cook for 2–3 minutes until tender, continuing to shake the pan occasionally. Serve immediately with the brioche.
related ingredients: corn/maize flour, fruit sugar, gram/chickpea flour, rice flour, sheep’s cheese, soya margarines, xanthum gum