xoxox

The Pinks

We dare you to do the same.

Maria and Adam
wheat and gluten lovers

http://www.foodvancouver.com/restaurants.php?need=glut&city=17

1.Line a baking tray with non-stick baking paper.
2.Put the flours, fat, baking powder, xanthan gum and salt into a bowl and mix until it resembles fine breadcrumbs. Then add the grated cheese and mix.3.In a separate bowl mix the milk, yogurt, beaten eggs and mustard together then add to the dry ingredients.
4.Cut the mixture together using a palette knife or any wide bladed knife, then finish off by compressing together with your hands. If the dough appears too dry then add a little more milk to moisten it. The finished dough should be soft but not sticky.
5.Tip the scone dough onto a lightly rice floured surface, knead it gently until it is fairly smooth, then roll it out to 2.5cm-3cm (1-1¼”) thick. The secret of well risen scones is to start off with a thickness no less than 25mm (1″) thick.
6.Cut out the scones using a cutter approximately 5cm (2″) diameter. Place each one on the baking tray.
7.The trimmings can be compressed together to make the final scone, just make sure that it’s the same thickness as the other scones, even if it’s not the same diameter.
8.Brush the scone tops lightly with a little milk, then bake in the oven for 10-12 minutes until risen further and golden brown. Remove from the oven and cool on a wire cooling rack.

115 g low-fat spread, margarine or butter
50 g sugar, granulated
75 g brown sugar
1 medium egg, beaten
½ tsp vanilla extract
165 g rice flour
2 tbsp cocoa powder, unsweetened
2 tsp instant coffee granules
½ tsp baking soda
½ tsp baking powder
150 g white chocolate, cut into chunks or chocolate chips (check for nut contamination if ‘nut free’ required)

preheat oven: 180°C, fan 160°C, 350°F, Gas 4

1.Line baking sheets with non-stick baking paper.
2.Put fat and both sugars into a large mixing bowl and cream together, beating well until smooth.
3.Slowly beat in the egg and vanilla extract. The mix may start to curdle a bit but this will disappear when the dry ingredients are added.
4.Add the sifted flour, cocoa powder, coffee granules, baking soda and baking powder to the mix and then stir well to fully combine all of the ingredients. Finally add the chocolate chips and stir in gently.
5.Place teaspoonfuls of mixture onto the prepared baking trays. Ensure that the mixture is spaced out well as the cookies will spread during baking.
6.Bake for 12 – 14 minutes, until firm to the touch.
7.Remove cookies from oven and allow to cool for a few minutes then transfer to a wire baking rack to fully cool before storing in an airtight container.

These cookies can be eaten slightly warm or cold. They keep well for 2 – 3 days in an airtight container.

125 g 72% cocoa chocolate, broken into pieces for easier melting
150 g butter, margarine or low-fat spread
275 g light brown sugar
3 medium eggs, beaten
225 g 72% cocoa chocolate chips
150 g pecans, walnuts & almonds, chopped into chunks
1 tsp vanilla extract
50 g rice flour
50 g maize flour
preheat oven: 180°C, fan 160°C, 350°F, Gas 4

1.Line a 275mm x 175mm (11″ x 7″) tin with non-stick baking paper.
2.Put the broken chocolate and butter into a large bowl and place over a simmering saucepan of water, making sure that the bottom of the bowl does not touch the water. Melt the chocolate and butter together then remove from the heat.
3.Stir the sugar into the melted chocolate and mix well.
4.Add the eggs to the mixture, about 1 egg at a time and mix well between adding each egg. The mixture will start to feel a bit elastic, but keep beating until all the eggs are fully incorporated.
5.Add the chocolate chips, nuts and vanilla extract and mix well together.
6.Stir in the rice and maize flours and make sure that all the ingredients are well combined. Pour into the prepared tin.
7.Bake in the centre of the oven for 40-50 minutes. To check whether the brownies are cooked insert a skewer into the centre of the brownies, the skewer needs to come out slightly sticky. If it comes out clean then the brownies are overcooked. It’s better for this recipe to slightly undercook than overcook, so make sure you do your first check after 40 minutes cooking time, then keep checking every 3-4 minutes until you think that the centre is at the right sticky consistency.
8.Remove the brownies from the oven and allow to substantially cool while still in the tin. Remove from tin and place on a cooling rack, cut into squares and allow to cool completely before storing in an airtight container.

200g risotto rice (arborio)
2 tbsp olive oil
1 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
8-10 medium mushrooms, sliced
750 ml wheat free/gluten free vegetable stock
2-3 skinless chicken breasts, chopped
1 tbsp olive oil
2 tsp dried oregano
freshly ground black pepper
50g parmesan cheese, grated (optional)

1. Put 2 tbsp olive oil in a heavy bottomed pan and add the risotto rice, gently heat the rice for 2 – 3 minutes, until the rice looks translucent.
2. Add the onion, peppers and mushrooms and cook for another 5 minutes, being careful not to brown the rice.
3. Add the vegetable stock and bring to the boil. Turn down the heat and simmer the rice for 25 minutes, adding boiling water if necessary to ensure it does not dry out.
4. Put the chicken pieces in a frying pan with 1 tbsp of oil and cook until lightly browned.
5. At the end of the risotto cooking time add the chicken, oregano and seasoning and mix well.
6.Serve sprinkled with grated parmesan.

200g risotto rice (arborio)
2tbsp
olive oil
1onion, chopped
1 red pepper, chopped
1 green pepper, chopped
200g assorted mushrooms, sliced
750ml wheat free/gluten free vegetable stock
additional boiling water
2tsp dried oregano
freshly ground black pepper
50g parmesan cheese, grated (optional)

1. Put 2 tbsp oilve oil in a heavy bottomed pan and add the risotto rice, gently heat the rice for 2 – 3 minutes, until the rice looks translucent.
2. Add the onion, peppers and mushrooms and cook for another 5 minutes, being careful not to brown the rice.
3. Add the vegetable stock and bring to the boil. Turn down the heat and simmer the rice for 25 minutes, adding boiling water if necessary to ensure it does not dry out.
4. At the end of the risotto cooking time add the oregano and seasoning and mix well.
5. Serve sprinkled with the optional grated parmesan.

http://simplyrecipes.com/recipes/food_blog_spotlight_-_gluten-free/

http://www.bigcitycupcakes.com/

http://www.choicesmarket.com/nutrition-productlistings.htm