From Leah's Kitchen: the Gluten-Free Diet

From Leah’s Kitchen:

THE GLUTEN-FREE DIET

AuthorHouse™

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Bloomington, IN 47403

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Phone: 1-800-839-8640

© 2013 Leah Saban. All Rights Reserved.

No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

Published by AuthorHouse 05/18/2013

ISBN: 978-1-4817-3732-6 (sc)

ISBN: 978-1-4817-3731-9 (e)

Library of Congress Control Number: 2013907168

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Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

This book is dedicated to my mother, Phyllis Mary Anderson

Who told me often enough to always finish what I have started.

With thanks to:

My sister April - for her patience in editing and re-editing,

My great friend - Isabelle Harris, for her encouragement, recipes and help.

My family for the recipes they created, for their encouragement and their honest criticism

TABLE OF CONTENTS

FOREWORD

THE KITCHEN

SHOPPING LIST

BASIC INGREDIENTS

GENERAL NOTES

GOING TO A RESTAURANT

Breads

Pancakes And Scones

Cakes & Frostings

Why did it flop?

Sweet Pies & Tarts

Cookies & Biscuits

Muffins & Pastries

Soups & Accompaniments

Fish

Cheese And Milk Dishes

Quick Lunch & Supper Dishes

Kugels

What’s for Dinner?

Side Dishes, Salads And Snacks

Dips,Spreads, Sauces & Beverages

Desserts And Sweet Things

OVEN TEMPERATURES

LIQUID MEASURES

MORE USEFUL MEASURES

INGREDIENT SUBSTITUTES

FOREWORD

This recipe book is a collection of down-to-earth well-loved dishes with some old and well known favorites that I am sure you will readily recognize. When three members of my dear family tested positive for Celiac disease – I had to find a way to feed them! Nowadays, of course, one can buy many pre-packaged, ready-made foods that are Gluten-Free, and this is a good thing. However, one cannot live on these products only. Children especially, need to have cookies, cakes, pizza and many other foodstuffs, not only because that’s part of the fun of being young, but also in order not to feel different from their peers. To be able to invite their friends to a birthday party and have something really delicious and good-looking to offer them. They also need to be able to go to school with sandwiches that look like other children’s.

Although the focus of the book is on baked goods in the form of cakes, cookies, bread, and so on, I have included a number of dishes in which flour, or some other kind of gluten, would normally be used, showing how to make the recipe totally gluten-free, and as alternatives to foods containing gluten. As you start to bake and cook more and more gluten- free foods using the recipes in this book, it is my hope that you will start to develop an understanding of what works in gluten-free cooking and what does not work, leaving you confident enough to attempt to make your own family favorites in the gluten-free manner. To this end I have set up a Website with a forum where you can ask any questions you may have about the recipes in this book or any other information concerning gluten-free cooking. In addition, new recipes will be included from time to time – both mine and those sent in by other gluten-free cooks. The address is: leahskitchen.weebly.com.

A word about the layout of the individual recipes: this is a method that I have found works well for most people – since you cannot easily lose your place if you are interrupted – which can cause a disaster if you end up with a cake without sugar (like I once did), or no baking powder! Older children and teenagers, wanting to cook something for the first time, also find this method the easiest and least confusing – I know this, since I have tested it (including of course, the recipes themselves, over and over). You collect your ingredients, and then continue with the instructions, reading downwards. When you need to add an ingredient, the quantities are repeated, so your eye does not have to wander all over the page trying the find the quantities or the last mention of that ingredient. People who have tried my recipes love this method – and I think you will too.

Above all, enjoy your gluten-free cooking – involve the family – experiment – every setback in life is an opportunity to grow!

THE KITCHEN

Eating gluten free starts with the kitchen. The first rule in the kitchen is that Gluten free cooking and ‘Gluten-full’ cooking do not go together in the same kitchen. A little flour-dust, one or two crumbs that go unnoticed – and the celiac sufferer really starts to suffer and the worst part is that you cannot pinpoint where the gluten came from. If members of your family or friends bring cakes or bread into the house –set aside a totally separate area where these products can be placed – not in your gluten free kitchen! A small table or shelf just off the kitchen would do very well for this.

Before introducing new products to the kitchen, or starting to cook gluten free, all shelves, counters, refrigerators, food processors, mixers, toasters and so on need to be cleaned well to get rid of any dough, crumbs or flour dust that might be lurking there. Your problem here is not the obvious loaf of bread standing in the bread tin – it’s the hidden gluten in the form of crumbs in the toaster, or that tiny speck of dough adhering to the mixer – that will upset the whole ‘gluten free cart’. So remember – keep the kitchen clean and keep the gluten out!

SHOPPING LIST

Before starting to cook up a storm in the kitchen, it will be necessary to go shopping for some special ingredients that most people don’t have on their pantry shelves. You should also be aware that you need to check the items that you do have, to make sure that they do not contain gluten. Gluten, mostly in the form of flour, is used as a thickening agent and as a stabilizer in the manufacture of many products. Do not take it for granted that a product shouldn’t contain gluten – check everything – the tiniest speck of gluten may be dangerous to some celiac sufferers, while causing severe stomach pains, headaches, nervousness and loss of natural energy.

The following are typical products that need to be checked, and while the list is not exhaustive, it serves to give an idea of where to start. Note that these products MAY contain gluten - With time you will get to know the brands that contain gluten and those that do not. If there is a gluten-free support group in your area, it is a good idea to contact them, as these groups normally publish a newsletter listing Gluten-Free products and brands:

When first starting to follow a Gluten-Free diet, there sometimes follows a short period where a celiac sufferer feels as though he is not getting enough to eat (I’m starving!). This is not only in the mind – it is a natural result of changing an entire eating pattern. Certain sources of vitamins, etc., may no longer be available and this is the cause of the condition. For example: A working woman may get a toasted Chicken and salad sandwich (or something similar) from the local Deli every day for lunch. Upon learning that she has Celiac, this practice immediately stops, but of course, the equivalent replacement (in the form of protein, vitamins and minerals) may take a while longer to find and implement in the daily diet plan. This leads to the feeling of ‘starving’. For this reason, it is a good idea to include in the diet as quickly as possible, healthy foods like Lentils, Soy Beans and Soy Bean Flour, Chick Peas, and many types of cheeses.

BASIC INGREDIENTS

Gluten is present in the following 5 grains: Wheat, Barley, Rye, Oats and Spelt, the grains that are traditionally used for making bread, because the gluten provides the glue that traps the air when the bread rises.

Here is a starter list of special ingredients used in this book

GENERAL NOTES

BREAD AND CAKE CRUMBS - Collect leftover bread crumbs, cake crumbs, and biscuit crumbs. Store these in a well-sealed bag, in the freezer. Crush them in the food processor for a crumb base for cheesecakes, etc. If you separate the savory crumbs and sweet crumbs into two separate bags, the savory crumbs, crushed very finely, make a nice coating for schnitzel and fried fish, etc. Leftover toast from breakfast is also a good source of crumbs for later processing.

COATING FOR SCHNITZEL - although you can use gluten-free bread crumbs (see note on bread crumbs), try using gluten-free mix or Corn flour, spiced to your taste. Dip schnitzels in beaten egg then in flour, repeat the process, and fry.

CRUSHING NUTS – Pulse the nuts in a food processor. Alternatively, place in a plastic bag, seal, spread on your work surface with the nuts distributed evenly and roll over the nuts with a rolling pin until crushed to the right consistency. (Someone I know does it with a Schnitzel hammer, but I wouldn’t recommend that since the bag normally tears).

FRYING – A good way to keep the frying oil in good condition when frying is to drop a slice of Carrot into the oil, replacing it every now and again.

FROZEN SOYA PRODUCTS - are available in the supermarkets. The ingredients need to be checked carefully before buying, as most of them contain gluten. I use dried Soya chunks. For mincemeat, soak them in water for a few minutes, drain and process in food processor until you obtain the desired texture.

GLUTEN-FREE MIX - This is a mix available in most supermarkets and health food stores. If your store does not carry it, ask them to order it.

GLUTEN-FREE MIX ALTERNATIVE – for one cup of wheat flour, substitute:

1 cup Corn Flour and ¼ cup Tapioca Flour (make up a mix consisting of several cups which can be stored in an airtight container)

Or

¾ cup Corn Flour, ¼ cup potato flour and ¼ cup Tapioca Flour

Or

¾ cup Corn Flour, 1 level tablespoon Soy Flour (or Chick Pea Flour), and ¼ cup Tapioca Flour

MILK - It is possible to substitute Soya Milk, Rice Milk or Coconut Milk in many dishes that contain dairy milk. This is particularly true in cake and cookie baking, making pastries and in sauces.

RICE NOODLES - These are available in two shapes, spaghetti-like, or curled macaroni. The macaroni-shape – cook it like the wheat product in boiling, salted water with a teaspoon of oil added to stop it sticking together. The very thin spaghetti-shape should not be boiled. I put the spaghetti in a big bowl, sprinkle salt on top and pour over enough boiling water to cover. Cover with a lid (a flat tray or baking pan will do, if you don’t have a large enough lid) and leave for about 10 minutes, or until spaghetti is soft enough.

SOFTENING MARGARINE - Many recipes tell you to microwave the margarine for a certain number of seconds. This is to soften it. If a microwave is not available, leave the margarine in a warm place until soft (or place near a boiling saucepan). Microwaving times are approximate. Unless stated otherwise, the margarine should SOFTEN, not melt completely. In summer, when the margarine is not as ice-cold as in winter, the time in the microwave would be slightly less. Try for half the time and gradually add a few seconds at a time. (If you do melt it by mistake, put it in the freezer for about 15 minutes or so).

THICKENING FOR SAUCES - Corn flour or Potato Flour mixed to a paste in a little water. Stir into the sauce slowly, so that no lumps form. Alternatively, heat fat (oil, butter, margarine or chicken fat), sprinkle flour over the oil and cook for a few minutes until the flour turns golden. Add liquid slowly, while stirring. If the sauce still forms lumps, beat with a whisk or electric beater on low.

THICKENING FOR SOUPS - Instant Mashed Potato flakes work very well.

TIME, TIME, TIME - Some of the recipes in this book would not normally contain gluten, and you might be wondering what they are doing here. They are here because they are simply delicious, and more important, they are quick to prepare. When you need to bake nearly all your bread and bakery items, it’s nice to have some nutritious shortcut meals on hand for when you’ve had enough of the kitchen. Most people can just pick up some cookies, a cake, or an extra loaf of bread at the grocery, and although more and more baked goods are becoming available in the health food stores, I find the cost prohibitive, particularly if you have more than one member of the family with Celiac. These are simply time-savers.

SHOKO (CHOKO) - Instant drinking chocolate.

SPICES - Try to buy them from a store that sells them by the weight – the spices tend to be purer. For those who can, it is a good idea to stock up on spices at Passover time, since these will definitely not contain gluten.

STANDING TIME IN THE MICROWAVE - This is very important to the success of the recipe, since this standing time is, in fact, actual cooking time – so don’t ignore the standing time.

STANDING TIME IN THE OVEN - Certain baked items need to cool very slowly, almost as if setting themselves and for this reason some recipes say to leave the cake in the oven. This is particularly true in winter when the shock of cool air compared to the nice warm oven is too much for the cake to take. Some cakes, on the other hand, need to be taken out of the oven to prevent the bottoms from becoming soggy.

STICKY DOUGH - in some recipes the dough is very sticky and tends to climb up the beaters. A few things can be done about this. Firstly, if possible, use a beater attachment with a long shaft. Do not beat on a high speed, since this aggravates the problem. Beating with a dough hook is another possibility. Alternatively, turn off the mixer, push down the mixture with a spatula, turn on and mix some more, etc. I find it most effective to beat on a low to medium speed, and while the beaters are working, take a rubber spatula, place it carefully across the sides of the beater shafts and press the mixture down, repeating as often as necessary. Maybe one day someone will invent a mixer especially for celiac recipes?

GOING TO A RESTAURANT

Going to a restaurant that is not Gluten-Free requires that you take special care in what you choose to eat.

1. You cannot order anything that is breaded or dipped in crumbs before being fried, or cooked.

2. If you want to order something made in a sauce, you need to check on the ingredients of the sauce, for example, that it is not thickened with flour, which is the case with most sauces based on the ‘white sauce’ principle.

3. You need to check that items that are allowed, are not fried in the same oil, or cooked in the same sauce as those that are not allowed, (the breaded chicken?)

4. Salads and soups should not contain croutons.

5. Onion rings are often dipped in flour before