Gluten-Free Girl and the Chef  A must-have for those who need to eat gluten-free,this cookbook offers irresistible stories and plenty of mouth-watering meals. From the authors of the much-loved food blog,Gluten-Free Girl and the Chef,the book includes evocative photos,cooking techniques,and 100 chef-tested recipes that are sure to give joy in the belly.
| For a lovely simple and completely delicious cake,then this almond and honey cake is the one to try. It’s easy to make and really yummy.
It is incredibly hot weather in Cape Town a the moment and this is a really light summer cake. Perfect for ending off a meal, or for afternoon, without the richness of a heavy cake.
May you all have a wonderful sweet start to the new year. I think 2012 is going to be great! Gluten Free Almond and Honey Cake: 225 gr Butter
200 gr Castor Sugar
4 Jumbo Eggs
175 gr Ground Almonds
25gr Polenta
25 gr Tapioca Flour
Pinch of Salt
2 tsp baking powder
3 Tbls Honey
Icing Sugar to dust
20cm spring-form tin lined with baking paper and oiled. Preheat the Oven to 170C.
Cream the Butter and Sugar until light and fluffy, then add the eggs in one at a time, whisking well after each addition.
Sift in the Almonds,Polenta and Tapioca Flour with a pinch of salt and the baking powder.
Add the honey and mix through.
Transfer to cake tin.
Place in the centre of the oven for 30 minutes. Cover with foil if the top gets too brown.
Leave it cool once removed the oven and then dust with icing sugar.
Can be served with strawberries and Greek yoghurt or cream or on its own. 
As you all know I am always on the look out for more great gluten free option in the Cape Town area. So here on my latest: A MUST visit is Terra Bella ( find it on Facebook:Terra Bella Cape Town) a small stall at the Hout Bay Harbour Market filled with the yummiest things. Everything is gluten free and also sugar and dairy free,for those who need that. Please let me know if you do go and try her delicious food. I will be sure to be back there as often as I can  It tasted amazing and I must admit,as Hout Bay is a bit far for me to travel to frequently,I was a bit greedy and had one of everything. I had a divine jam biscuit,a waffle made right there and took home with me a chocolate cupcake and a salted chocolate tart. Do yourself a favour and get down to the market,which is lovely anyway and you can have coffee and cake that’s all good for you. It just felt so good to be able to go out and eat great gluten free things and feel like normal for a change! My second great find,is a bit of a fabulous secret and was thanks to one of my readers,Estelle,who recommended it. It’s called Eat Well . It is a bit off the beaten track,but if you are heading into Stellenbosch,it’s worth the drive. We drive to Hillcrest Berry Orchard once a month to stock up on frozen berries,which I use in my breakfast smoothies,so we stopped and had lunch at Eat Well,while I was in the area. They do not have just a token few gluten free items on the menu,but an entire separate gluten free menu,inside the normal menu of about four pages long. There are gluten free soups, gluten free sandwiches, gluten free burgers and gluten free cakes. I had the beef burger and realised it had been 2 1/2 years since I had a had a burger! I even got the waiter to check how the meat was made,as they might have used breadcrumbs to bind it and he was said no it is completely gluten free. That was great to hear,as a lot of places offer gluten free,without understanding that the whole dish MUST be gluten free, not one or two items on it. For example a place offered gluten free pasta,but the sauce it came with contained gluten! So I am happy to say the Eat Well,offers a comprehensive gluten free menu and I am sure that the whole dish is safe. Please le me know if any of you go there and have a successful meal. Happy Gluten Free Eating! This is one my absolute favourite desserts. It is easy to make,simple and yet absolutely delicious. It is an absolute winner for a dinner party.
 Gluten Free Chocolate Torte with Strawberries
80ml water
150gr butter
40gr cocoa powder
150gr dark chocolate
200gr Demerara sugar
125 gr ground almonds
1ml ground cinnamon
4 Eggs,separated To serve additional cocoa powder Preheat the oven to 170C
Grease a 20cm round cake tin and line with baking paper
Place the water,butter and cocoa powder in small pot and heat.
Once the mixture is hot and the butter has melted,remove from the heat and stir in the chocolate,stirring occasionally until melted.
Stir in the sugar,almonds,spices and egg yolks.
In a clean mixing bowl,whisk the egg whites until soft peaks form. Carefully fold into the chocolate mixture. Pour the mixture into the cake tin and bake for 45 min until just firm. Allow the torte to cool for 15 minutes,before turning out onto a wire rack.
Dust with additional cocoa powder.
Layer fresh strawberries on top or any fruit in season.
Serve with vanilla ice cream.
 Wow! I made a great discovery this week. Dischem pharmacy now has stock of Bob Red Mill’s Gluten Free Oats.It is made in the States in a dedicated gluten free facility.It can also be bought as Amazon. I am still confused about the information out there about whether or not Oats are gluten free or not. Everything I read when I was first diagnosed included oats amongst the deadly four (the others being wheat,rye and barley of course) From what I understand Oats do not contain gluten,but however are almost always manufactured in a gluten containing facility. However many Celiacs still do react to oats even if it can be confirmed to be uncontaminated.For a good discussion on the controvercy see here Well I can only tell you about my experiences. Oats is something I have missed terribly,as it was always a firm favourite breakfast choice for me,especially in winter and I consider it my number one comfort food. So when I discovered it this week,I was very excited.
I made it with a sprinkling of cinnamon and milk and honey and it was heavenly. I had it this week after not having it for two years! Yes that is a really long time for a favourite comfort food. My first response was it gave me a slight burning feeling of indigestion and I thought well maybe its all the starch and it’s because something I haven’t had in so long. I then felt ok and was happy I had felt good. I had some more again two days later and felt ok. In the meantime,I realised how bloated I was. My stomach had enlarged to the size it was pre-Celiac Diagnosis days! Oh dear! It had to be the oats,I didn’t have anything else different in my diet. I seem unfortunately to be one of those unlucky few who does react to oats,even if they are gluten free. My reaction however was slow and gradual and not as severe as when I have been contaminated with wheat or rye. My reaction then is immediate vomiting that goes on for hours. (sorry to be so graphic,but I think it’s important to express that contamination for a Celiacs is severe and not a joke). So now I have an expensive packet of Oats at home and I am not going to waste it. I will probably only just have it very occasionally and than not get it again. How disappointing. Please share with me your experiences of oats and if you have eaten them and reacted or not! It’s hard to believe it but I have been gluten free now for exactly two years! It was exactly 2 years ago that I went for my gastroscopy and got my diagnosis of Celiac Disease. At the time it was overwhelming,but to look back now it’s amazing how it has changed my life. I still think there is not enough knowledge about this disease and so it’s still my passion to make people as aware of it as possible. Despite this,I believe there is a lot more awareness of what eating gluten free entails and people are becoming more knowledgeable about food allergies and intolerances and not just seeing them as passing fads,sprouted by the latest celebrity diet. I am also pleased to see far more awareness in South Africa of gluten free options and gluten free food. I think Cape Town is really on the ball as far as gluten free options existing. I hope that this blog can also serve as a platform for promoting and sharing of the best gluten free options in the city. I made 2 great finds over the last week.
Number 1:
I am pleased to see that the Kirstenbosch Tea Room,in the magnificent setting of the Kirstenbosch Botanical Gardens,now has gluten free options on the menu. They have Chocolate Mousse Cake (very rich and sweet) and Rum Puddle Cake with ice cream. Their menu states “wheat free”. Their very knowledgeable manager told me the chocolate mousse cake is made with potato flour when I asked if it was gluten free or only wheat free. He said it’s gluten free and he is aware that gluten free is always wheat free,but wheat free isn’t always gluten free!! Wow impressive! Well Done to Kirstenbosch Tea Room for educating their staff. He also told me they bake gluten free bread and rolls too,so I will be going back there to try those out! For my second great find:
Bulter’s Pizza. Wow definitely the best pizza in Cape Town if not the whole of South Africa! Their Gluten free option base is an extra R16.00 for the medium and R18.50 for the large. It is without a doubt the best gluten free base I have tasted and I welcome anyone to challenge that. The owner of Pizzeria Villagio contacted me to let me know that they offer Gluten free bases at his new restaurant,so that is my next stop to try and see if the compare to Butlers! Have any of you tried it out? Here’s to happy healthy gluten free eating!
Yael 
I know that Tortillas are not a traditional South African food,but they are becoming more and more common and its seldom you find a menu in any restaurant these days,that doesn’t have some wraps. I really miss wraps and tortillas. It makes such an easy meal;just put your filling in the centre,roll it up and eat it. Well as part of my new adventurous spirit,I decided to attempt gluten free ones,so I could stop feeling left out. It was all a part of my experimentation week. I have been trying out new flour combinations and seeing how they work. To begin with I stuck to my quinoa flour and creamy meal flour,but I have moved on from that and starting trying out new flours and finding lots of great success. My new favourite at the moment is tapioca flour,which seems to be making everything I make with it taste fantastic. I also use a lot of almond meal and chickpea flour,depending on what I am making savoury or sweet. Don’t be put off and think it’s a complicated dish. It does take a bit of time,but its really easy and really delicious and versatile. So here is the recipe for tortillas:( To see my discussion on measuring out flour see here) 100 gr Tapioca Flour
100 gr Chickpea Flour
70 gr Maizena( corn flour)
1/2 tsp salt
1 tsp Xanthum Gum
50gr Butter
3/4 cup warm water •Mix all the dry ingredients in a bowl
•Cut up the butter into small pieces and rub into the flour
•Add the water,stir together til it forms a dough.
•Roll it out a lightly floured ( cornflour) board
•Divide the dough into 8 pieces
•Cover in cling film and leave to rest and rise in a warm place for about 20mins
•Then roll each ball out on the floured board to about 15cm in diameter. Use your frying pan to measure the size
•Heat a dry non stick frying pan ( do not put any fat in)
•Place it down on one size until you see small bubbles form ( it might take a while for the first one)
•Then flip it over and it will have small brown spots on it. Cook for a few minutes and then flip over again back to the same side you started on and watch as your tortilla blows up with air inside ( I discovered this quite by accident when cooking it and got quite excited! ) Then eat while hot and enjoy.
Delicious with curried mince and a fried egg on top,or sliced up grilled chicken pieces and gaucamole or cream cheese and basil pesto or hummous. The choices are endless..  I
So I can finally say I did it. I baked my own gluten free bread in my new bread machine and it came out really nicely! I have been wanting to bake my own bread since I was diagnosed. I find gluten free bread that I buy never agrees with me,most probably because they use soya flour,which makes me sick but also because I can never guarantee its lack of contamination. We received a bread maker as one of our wedding presents and with the move to Cape Town in the way,it has been sitting in its box for far too long. The problem for me is that there seem to be so many confusing messages out there about baking gluten free bread. Everybody has advice and an opinion and some bakers use some strange and obscure ingredients which I’m not sure I would even want to put in my food,even if I could find it. Also a lot of American recipes call for egg replacements. I personally cannot think of anything worse or more unhealthy. Eggs are a complete food,high in protein and high in healthy fats.
So that was my little rant. I basically haven’t eaten any bread in about a year,since I was last able to buy a good one. I must say on the whole I don’t miss it. However its been cold here and we walked past a bakery the other day with the windows lined with Danishes and croissants,pastries and other little cakes and I wanted to cry. I don’t miss everyday bread and I was never a big bread eater,but I miss focaccias and garlic breads and all those tasty cheesy breads. So I said ok its enough procrastinating. I studies this book intently . Carolyn Humphries:”Gluten-Free Bread &Cakes from your Breadmaker”and I decided on the cheddar cheese bread on page 44. It came out so light and fluffy and delicious. I had it for supper last night with minestrone soup.I am now going to try a few more recipes and any others I can find. I’ve been a baking mood lately and seem to be finally getting my flour mixes right. I have looked at so many different muffin recipes and have pulled all my recipes books off the shelf. I have scoured the internet and mind numbingly thought it over and over and then I decided to do my own thing. It was an experiment and luckily for me,this one worked out well,really well. These are simple to make and delicious. I made them for a Father’s day breakfast a couple weeks ago and everyone enjoyed them. They are even yummier with a little plum jam
I use a white flour mix for these muffins: White Flour Mix:
50g Tapioca Flour
50g Corn Flour (Maizena)
100g Potato Flour
450g White Rice Flour A lot of recipes use cups as measurements for flour. I find the best is to use a scale. An ordinary kitchen scale. Measure out the flour you need and it’s way more exact than any cup measure (especially as different people use different amount for their cups)
Mix all together in container and use when needed. Blueberry Muffins
Pre heat oven to 180C Sift Together:
2 cups of white flour mix ( I say 2 cups here but to me that is 400g)
1tsp baking powder
1tsp bicarbonate of soda
1 tsp Xantham Gum
Pinch salt Add in
¾ cup sugar Mix in a separate bowl:
1 egg
100ml milk
100ml oil
1 tsp vanilla essence Add the wet ingredients to the dry ingredients and mix together
Add +- cup of frozen blueberries
Mix together (Do not over-mix)
Put into muffin cases in muffin tin. (I found the mixture very sticky but they come out beautifully so don’t worry)
Bake for 20 mins Enjoy Check out this latest article on Eating gluten free in the NY Times: See it HERE I have been living in Cape Town for 2 weeks now and I am impressed by the many options of gluten free eating out and by the knowledge of the most restaurants of what gluten free options are and what gluten free even is! From the moment I got off the plane at Cape Town airport and ate at Ocean basket. I asked them for grilled fish without flour. Unfortunately all grilled fish,comes with a flour/basting coating containing flour and one needs to always request without. The waiter immediately said ok is that for gluten free? Wow I was impressed. Since then I have had Gluten free pasta and gluten free pizza at Primi Piatti. Their meals are delicious and it fast becoming one of my favourite restaurants in Cape Town. Another favourite food of mine is sushi which is of course naturally gluten free,except for the soy sauce. I always ask for lemon wedges. My best sushi place so far has to be Wasabi in Constantia. The most divine fresh sushi. Another great find in this most beautiful of cities is Harries’Pancakes which now also has a branch in Hout Bay. They serve delicious gluten free pancakes on request and at no extra charge! As I keep discovering more and more gluten free places I will share with you as soon as I know.
If you know of any great gluten free places in Cape Town,please share with me! | |
