It needn't be a challenge to create delicious gluten-free food the whole
family will enjoy. With the simple techniques devised by talented New Zealander
Sarah King, mother of four, you'll be whipping up a batch of light fluffy scones
in no time.
Prepared especially for families requiring a gluten-free diet, all the
recipes are recognisable family favourites. Increasingly people want simple
homemade options – they are looking for foolproof ways to cook gluten-free
food that's healthy and nutritious for the whole family. Sarah King trialled
all her recipes at the farmer's market until her customers couldn't tell if the
food was gluten-free or not. She found that baking was the hardest to get right
and her family treats and reliable standbys are all designed with the home
kitchen in mind.
Preparation is key, and with quick and easy methods for everything from
bread, burger buns, pizza and sausage rolls to chocolate chip cookies, eclairs
and custard squares, all the bases are covered. You will also find choices for
lunchboxes and snacks, kid's parties and seasonal celebrations.
Recipes include Mediterranean Vegetable Tart, Lemon Meringue Pie, Bacon and
Corn Muffins, Self-saucing Chocolate Pudding, Garlic Bread, White Chocolate and
Orange Biscotti, Homestyle Chicken Pie, Carrot Cake with Cream Cheese Filling,
Baked New York Style Cheesecake, and many more…
SAMPLE RECIPE
Custard Squares – Gluten Free
Ingredients
200g butter
140g potato starch
120g rice flour
160g fine cornmeal (fine polenta)
110g caster (superfine) sugar
2Â teaspoons guar or xanthan gum (a mix of both works best)
2Â eggs
2–4 tablespoons cold water
extra rice flour
90g custard powder
110g caster (superfine) sugar
1½ litres milk
2Â teaspoons vanilla essence
Method
Sweet Pastry
Cut butter into cubes and place in the bowl of a food processor. Add all dry
ingredients and pulse until the mixture looks like coarse breadcrumbs. Pour the
mixture into a large mixing bowl and add the eggs and 1Â tablespoon of the
water. Using a wooden spoon, mix together very slowly, adding drops of water
until the mixture forms into large lumps.
With dry hands, squeeze the dough together to form a ball. If it still seems
very crumbly, add a bit more water; however, be careful not to add too much –
the dough will bind together once kneaded. The amount of water required will be
determined by the size of the eggs, the temperature and humidity.
Using a small amount of rice flour, lightly flour a clean, dry work surface.
Empty the dough onto the floured surface and knead together.
Wrap in cling film and store in the refrigerator until required, or freeze
the day it is made. Allow pastry to reach room temperature before rolling out
and using. It can be defrosted in the microwave on low, but be careful not to
melt it.
Custard Squares
Preheat oven to 180°C/350°F/Gas mark 4. Grease and line two baking trays with
non-stick baking paper. Line a 20cm by 30cm baking tin with baking
paper also.
Halve the pastry. On a floured surface roll each piece separately out to a
rectangle as close as possible to the size of the baking tin. Your pastry should
be very thin – no more than 3mm. Carefully place pastry on the
baking trays.
Bake both pieces for 10–15 minutes, or until light golden brown. Prick any
bubbles that form with a sharp knife or skewer. Leave to cool on the
baking trays.
In a saucepan, use a wooden spoon to mix custard powder and sugar with 250ml
of the milk. Once lump-free, add the rest of the milk and then slowly heat
through, stirring frequently as it thickens. Once custard has reached a very
thick consistency and no longer tastes floury, remove from the heat and stir in
vanilla. This will take at least 10–15 minutes. Be careful not to let it stick
and burn, or over-boil.
Carefully place one piece of cooled pastry in the base of the baking tin,
then pour on the hot custard. Carefully place the second piece of pastry on top,
with the flat side facing upwards, and press it down lightly. Leave to cool
completely.
Make a basic icing and mix with the vanilla and spread evenly over the
pastry. Leave to set. Slice into 20Â squares. Can be stored in the fridge for up
to 5Â days.
Author Biography
Sarah King and her husband Mitch own the Gluten-free Grocer store in
Auckland, New Zealand and run a corporate catering company with gluten-free
options. When their first two young children were diagnosed coeliac, their
family food bill soared as they struggled to find gluten-free alternatives. With
a commercial kitchen available through the catering company, they set about
making gluten-free food themselves. This is Sarah King's first book. Devin Hart
is a freelance photographer with experience in food, commercial and wedding
photography. His work appears in New World supermarket's Real magazine.