I still love the "devonshire tea" scone, with jam and cream, and always hard to stop at just one!
This week we are doing a giveaway on our facebook page, so why not get on over and get in the draw!
Sunday, February 12, 2017
Gluten Free Scones!
One of our first pre-mixes, the scone mix is a great pantry staple, to have on standby! On their own or as a jumping off point, its so easy to make a savoury scone with the addition of cheese, herbs, and or onion or add some dates for the old favourites that remind me of my childhood.
I still love the "devonshire tea" scone, with jam and cream, and always hard to stop at just one!
This week we are doing a giveaway on our facebook page, so why not get on over and get in the draw!
I still love the "devonshire tea" scone, with jam and cream, and always hard to stop at just one!
This week we are doing a giveaway on our facebook page, so why not get on over and get in the draw!
Thursday, February 9, 2017
Pancakes! Not just for breakfast!
This versatile yet impressive Buckwheat Pancake Mix has become really popular, and depending on the consistency of your mix you can have pancakes, crepes or pikelets. A lot of people immediately think of breakfast pancakes, which are always popular in our household, with some bacon and maple syrup. My favourite is a squeeze of fresh lemon juice and a sprinkling of sugar! Pikelets are one of my "go to's" to serve visitors with a cup of tea. With cream and jam! It never fails to impress. Another great way with them is making blini's. These little mini pikelets are a fantastic hors d'oeuvre, with the addition of some tasty toppings. A great way to impress your guests, whether they are gluten free or not!
Suggested toppings:
Pate and Philadelphia Cream Cheese
1 tub of Chicken Liver Pate
1/2 Block of Philadelphia Cream Cheese
Squeeze of lemon
Cavier (Its not "real" cavier and costs about $8 in the fish section of your supermarket, but goes a long way!)
Blitz Pate and Cream Cheese in a food processor or whip in a mixer, check if you need to add any salt or pepper.
Should be a consistency so you can pipe it.
Pipe or spread on to cooled Blini's, and add a little dollop of cavier with a sprig of coriander or parsley.
Cream Cheese and Salmon
Spread cream cheese on Blini's and add a sliver of smoked salmon with a dot of coriander or finely chopped red pepper.
Or Blitz the cream cheese and smoked salmon as you would the above recipe.
Of course if you don't want Blini's, good old pancakes never go amiss. Serve with your favourite accompaniment. Bacon and Maple Syrup, or Blueberries or Fruit of your choice! An ideal lazy Sunday breakfast!
Suggested toppings:
Pate and Philadelphia Cream Cheese
1 tub of Chicken Liver Pate
1/2 Block of Philadelphia Cream Cheese
Squeeze of lemon
Cavier (Its not "real" cavier and costs about $8 in the fish section of your supermarket, but goes a long way!)
Blitz Pate and Cream Cheese in a food processor or whip in a mixer, check if you need to add any salt or pepper.
Should be a consistency so you can pipe it.
Pipe or spread on to cooled Blini's, and add a little dollop of cavier with a sprig of coriander or parsley.
Cream Cheese and Salmon
Spread cream cheese on Blini's and add a sliver of smoked salmon with a dot of coriander or finely chopped red pepper.
Or Blitz the cream cheese and smoked salmon as you would the above recipe.
Of course if you don't want Blini's, good old pancakes never go amiss. Serve with your favourite accompaniment. Bacon and Maple Syrup, or Blueberries or Fruit of your choice! An ideal lazy Sunday breakfast!
You can buy our Buckwheat Pancake mix here
Wednesday, February 8, 2017
Can I use a Bread Maker for Gluten Free Bread?
We often get asked if our bread mixes can be used in a breadmaker. The short answer is no.
The results tend to end up a small doughy loaf. Gluten Free Bread is made using a totally different technique, and the secret is not only in the finely tuned balance of flour blends but in the way they are mixed. Traditionally bread is kneaded, and a bread maker emulates this with a small slow moving paddle. In place of the gluten, GF bread needs to contain gum. Xanthan and Guar being commonly used, the gum takes place of the gluten which gives the bread structure, and holds it up. Using a bench top mixer at reasonably high speed emulsifies the gum, and with the mix being quite stiff, it is almost impossible to mix by hand. Therefore we always advise that a benchtop mixer is really the only way to get a decent gluten free loaf.
Each breadmaker is different, and therefore devloping a mix that will work in various machines, would be extremely challenging. However at Gluten Free Store, we love to give things a go so are keen to do some testing and see if we can work some magic!
But to see how easy it is to make our Gluten Free Bread, we have a short video here.
Tuesday, September 4, 2012
Make it Yourself... Where do I start?
When first diagnosed, I was overwhelmed. Our entire pantry lived on the kitchen table for two weeks while I agonised over what I could use and what I had to donate to our adult daughter's flat! I rang every 0800 number on the back of packets to make sure it was safe. Google became my best friend. Every search started with: does ........ contain gluten? I stressed when the rest of the family made a sandwich with "normal" bread. Watching as bread crumbs seems to settle everywhere. I felt like all I did was moan about how they were all probably poisoning me! And when I wasn't bombarding them with facts on gluten, I was in a constant state of wiping down the counter tops from any contamination.
Mike and I started Gluten Free Store, after looking at several business options. Mike read up more and more on the effects of gluten, and seeing me stressing about being "safe", this one fitted so well with us, and it seemed an easy option for us to be gluten free rather than a mixed household. Yaay!
We started making contacts in the gluten free community, and have met the nicest people, some of whom I will be posting about throughout this blog.
One day we met Neville and Judy Green, from Gluten Free Made Easy. They popped around for a coffee, and brought some of their bread and the most divine Hot Cross Buns I have tasted. I liked Judy and Neville instantly, but after I tasted their wonderful baking I fell in love with them!!!! I could not wait to get on their course to find out how this fabulous food was possible. And wow, what a day it was. Neville and Judy have spent years developing fantastic recipes, that just work! I don't know where they get the patience, but with both of them with 65 years experience between them in the catering and hospitality industry its obvious to see where their passion is.
Neville has been an executive chef in top hotels and restaurants and spent 15 years at Air New Zealand, catering for the 1st class on a variety of airlines. And for me they offer a first class workshop. They cover so much in the day course, with both Neville and Judy offering tips and advice as they turn out an outstanding array of wonderful baking. They have worked on and altered recipes to cater for a variety of other intolerance's and allergens, and their tirelessness in improving and tweaking their recipes amazes me.
Having done the workshop, my confidence in baking has gone from strength to strength, and I can now whip up a loaf of bread, or make a fabulous sticky date pudding, and a batch of muffins or crackers, without even having to draw breath. Their recipes just work, they just do! If you are just starting out on your gluten free way of living or have been gf for years, for me I could not recommend Judy and Neville enough. You can find them here.
I promise you won't be disappointed, and your family and friends probably wont even be able to tell its GF!
Mike and I started Gluten Free Store, after looking at several business options. Mike read up more and more on the effects of gluten, and seeing me stressing about being "safe", this one fitted so well with us, and it seemed an easy option for us to be gluten free rather than a mixed household. Yaay!
We started making contacts in the gluten free community, and have met the nicest people, some of whom I will be posting about throughout this blog.
One day we met Neville and Judy Green, from Gluten Free Made Easy. They popped around for a coffee, and brought some of their bread and the most divine Hot Cross Buns I have tasted. I liked Judy and Neville instantly, but after I tasted their wonderful baking I fell in love with them!!!! I could not wait to get on their course to find out how this fabulous food was possible. And wow, what a day it was. Neville and Judy have spent years developing fantastic recipes, that just work! I don't know where they get the patience, but with both of them with 65 years experience between them in the catering and hospitality industry its obvious to see where their passion is.
Neville has been an executive chef in top hotels and restaurants and spent 15 years at Air New Zealand, catering for the 1st class on a variety of airlines. And for me they offer a first class workshop. They cover so much in the day course, with both Neville and Judy offering tips and advice as they turn out an outstanding array of wonderful baking. They have worked on and altered recipes to cater for a variety of other intolerance's and allergens, and their tirelessness in improving and tweaking their recipes amazes me.
Having done the workshop, my confidence in baking has gone from strength to strength, and I can now whip up a loaf of bread, or make a fabulous sticky date pudding, and a batch of muffins or crackers, without even having to draw breath. Their recipes just work, they just do! If you are just starting out on your gluten free way of living or have been gf for years, for me I could not recommend Judy and Neville enough. You can find them here.
I promise you won't be disappointed, and your family and friends probably wont even be able to tell its GF!
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| Gluten Free Bread |
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| Gluten Free Pastry |
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| Gluten Free Muffins |
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| Gluten Free Bread Rolls |
Tuesday, August 28, 2012
Welcome
Hello everyone and welcome to our first post on our blog. We are hoping to be posting lots of helpful advice and recipes here, as we do on our facebook page, and website, and hope you will join us!
Its been a busy year for us so far, and Mike in particular has been working tirelessly behind the scenes, developing a couple of pre-mixes as well as the whole day to day running of Gluten Free Store Ltd.
Not only that but always on the lookout and sourcing new products to bring to you, so that you and your families can enjoy gluten free baking and cooking without having to take out a second mortgage. We know only too well how hard it can be (especially at first) going gluten free, and as for most of us its not a choice, trying to keep the grocery budget from completely blowing out can be a daunting task. That's why we try to be as competitive as possible to bring you products at great prices. And why when we have a great recipe or idea we like to share it to pass on any of those tips.
We love to hear from our customers and those who follow us, to get your feedback.
Cheers
Liz and Mike Jury
Gluten Free Store Ltd
Its been a busy year for us so far, and Mike in particular has been working tirelessly behind the scenes, developing a couple of pre-mixes as well as the whole day to day running of Gluten Free Store Ltd.
Not only that but always on the lookout and sourcing new products to bring to you, so that you and your families can enjoy gluten free baking and cooking without having to take out a second mortgage. We know only too well how hard it can be (especially at first) going gluten free, and as for most of us its not a choice, trying to keep the grocery budget from completely blowing out can be a daunting task. That's why we try to be as competitive as possible to bring you products at great prices. And why when we have a great recipe or idea we like to share it to pass on any of those tips.
We love to hear from our customers and those who follow us, to get your feedback.
Cheers
Liz and Mike Jury
Gluten Free Store Ltd
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