30 g
day old gluten free bread, or normal if not cooking GF (e.g. white or brown, soft or take the crust off, if crusty: around one small slice) [86 calories]
1 garlic
clove [6]
1/2 an
onion (50g) [21]
15 g
fresh sage leaves*, if you can get hold of them (if you can't get sage, use a mixture of herbs such as a couple of sprigs of rosemary leaves and a handful of parsley. I don't recommend dried sage or rosemary, unless you're fond of sawdust) [12]
1-2 sprigs
fresh thyme*, leaves only, or 1/4 tsp dried thyme (a sprig as in one stalk, about 3-4 inches long, not a bunch of stalks) [1]
25 g
raw pumpkin seeds (pepitas) [156]
55 g
raw pinenuts (or you could use sunflower seeds, if preferred) [381]
80 g
rolled oats (or you could use quinoa flakes if preferred - someone trialing this recipe tried it with quinoa flakes and enjoyed it, although I haven't tried this - ensure specifically gluten free oats if cooking GF) [312]
1/2 level
teaspoon celery salt
Grating of fresh nutmeg (you can add a pinch of ground mace too, if you have it, but don't worry if not)
Plenty of freshly ground pepper, to taste (see below, I used at least 1/2 tsp – TM tip – grind up your peppercorns and set aside before starting!) [2]
Optional pinch of cayenne pepper [1]
2 medium
eggs (c58g each, approx
100 g
total, once shelled) [176]
100 g
Greek feta cheese (check made using vegetarian rennet, or use a vegetarian alternative) [280]
1/2 tsp
toasted sesame oil [22]
50 g
ice cubes
100 g
frozen butter, cut into chunks (salted, or add extra salt to recipe – use a hot knife dipped in hot water each time to cut the butter up) [737]
100 g
gluten free plain flour (e.g. Doves Farm) [350]
You could experiment with using white chocolate as a topping too, but firstly, it's not usually dairy free, secondly, it didn't look quite so nice once cooled and set, and thirdly, it just didn't taste as good, which is why I haven't put it as a suggestion - it was my favourite Green & Black's organic white chocolate as well
You can freeze it once topped with the pastry - either before or after cooking it (leftovers. Or if you just want to make a mouth-watering chicken pie, then you could roast one just for this (or cheat and grab a rotisserie chicken on your way home - one large bird should give you enough for this with a little bit left over for sandwiches - but shhh, don't tell anyone I said that
Now I have to admit I always thought sausagerolls had to be made from flaky pastry and the thought of making glutenfree puff pastry freaked me out so it has taken me so long to get round to making sausagerolls, even though I really love them
I had to take one for the team here - me andwheat don't really get on - and especially white flour. These are lovely, soft and pillowy bread rolls - delicious warm and buttered on the side of a hot bowl of soup, or as burger buns, or encasing juicy thick slices of sizzling butcher's bacon
This is quite a slow process - new readers can read my musings on why children with allergies lack a degree of independence here, and to that effect I am aiming to broaden their meal repertoire, if not their safe food list
Instead, for him, it was a time of being violently sick every single time after eating, of not trusting any food, andultimately refusing to eat anything, and losing a lot of weight in the process
Turn your oven to broil and bake for another few minutes or until the tops are golden brown. The key to these tasty little Dinner Rolls is Butter, and lots of it
Served on the best ever gluten-free burger buns. Cook for three minutesand then place the griddle pan under the grill to finishing cooking for a further three to five minutes
A delicious gluten-free soup with ingredients that will give you a healthy smile. Cook for a few minutesand add the ground almonds to help thicken the sauce and add a lovely, nutty flavour
Now I don't want to be jumping on the trend-wagon on all these fancy diets and whatnot - but I've always preferred making my own bread to buying from the supermarkets
I've never tried any wheat of glutenfree breads before so didn't really have anything to compare this to but have to be completely honest - I didn't notice any difference between this and pizzas that do have gluten or wheat
I made my own recipe based on what I researched on-line. Now I obviously could not make rye rolls but I decided to try making rolls with some buckwheat flour, as this has a characteristic nutty character, not too unlike rye
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