Happy Thanksgiving to all that celebrated this family day. Which also means Christmas is now just around the corner and 2014 is fast disappearing!
We have busy in the GFME Kitchen perfecting a number of Christmas inspired receips that we will release in the coming weeks at our Online Recipe Club. Some favorites such as Lady Fingers, Frangipani White Chocolate Mince Pies and 'the kiwi classic' Pavlova are all approaching completion, so stay tuned!
Neville has also been busy helping some restaurant owners get themselves and their staff trained in gluten free food preparation. This is a great step in making sure their GF food is truely safe for their customers. For those of you in NZ, we will keep you informed as to who these are once the training is complete and they are ready for new business.
Malted Rice Syrup
There is no malt in malted rice syrup. The word "malted" describes the process that a grain has gone through in processing so Malted Rice Syrup is gluten free as rice does not contain gluten. Traditionally the only grain that used to be "malted" or had the labeling “malt” was barley which of course contains gluten.
With holidays coming up we have had a few questions about what is easy to take away and can be make with limited equipment.
Firslty, make up your own premixes, for example Focaccia Bread, French Bread, Scones and Pancakes. Put all the dry ingredients except baking powder and yeast into a zip lock bag and write on the front what other ingredients are required. Add the baking powder and yeast when you are ready to bake. All of these recipes can then be made by hand or with a hand held mixer.
Secondly, the scone mix is very versatile. This can be made as a Griddle Scone in an electric fry pan with a lid, BBQ with a lid, Dutch Oven or even on a camp stove using a frying pan with a lid. Keep an eye on the cooking temperature as it is harder to control using the devices above.
For example, using an electric frying pan:
Make scones mix as per recipe.
Roll into balls and flatten slightly.
Heat the electric fry pan to 150° and grease lightly.
Place scone in the fry pan and cook for approx. 7 minutes on each side.
Delicious warm, they have a crunchy crust and soft fluffy center. Spread with a little butter for a nice breakfast addition or have with salad at lunch.
November's New Recipes!
Grapefruit & Ginger Dessert Cake:The combination of Grapefruit and Ginger sets this apart from other desserts and was always a favourite when visiting my grand parents when I was younger. The pastry crumbled on top of the custardy centre, makes it a bit of a cross between a pie and a fruit crumble. Absolutely delicious and serve with cream or yoghurt.
Naan Bread:There have been so many requests for a Naan Bread and after much trial and error we have finally got there! This is a soft, pliable flat bread that is cooked in a very hot oven. Usually done in a Tandoor Oven that reaches a very high temperatur however our version is easily made in your oven at home. They freeze well and can be refreshed in a warm oven for a few minutes. Great to go with curries, as a pizza base or even used as a wrap - they have many uses and are well worth making.
New Zealand News:
Workshops coming up in New Zealand:
The next workshop dates will be posted on Facebook and our website in the new year, but if you would like to suggest one in your area please don't hesitate to contact us.
If any GFME Recipe Club Member in New Zealand buys a Kenwood Mixer over $700, please contact us as GFME Recipe Club Members are entitled to a $100 cash-back voucher! If you are looking to buy a mixer we can highly recommend Wingate Betta Electrical ph:(09)8275942 or email firstname.lastname@example.org who can also arrange delivery.
Help & Assistance!
As a member of the GFME Recipe Club you can contact us at any time for help with your gluten free baking needs. Something you want to create? A recipe not working for you? We love to help - so call, email or we can even skype!