Tag Archives: cornflour

Chocolate Chip Muffins – Gluten Free

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Extra chocolatey muffins are always popular, the fact that they are gluten free is a massive bonus!

Makes 12.

Ingredients

125g ground almonds

75g rice flour

50g cornflour

50g coconut flour

220g chocolate chips

175g caster sugar

250mls milk

100mls vegetable oil

1 large egg

1 teaspoon vanilla extract

Method

Preheat the oven to 190 degrees Centigrade.

Line a 12 hole muffin tin with paper cases.

Combine the dry ingredients in a large bowl, set a handful of chocolate chips aside to decorate with.

Combine the wet ingredients in a jug.

Pour the wet ingredients into the dry, mix lightly and spoon into prepared paper cases.

Sprinkle with a few choc chips.

Bake for 18mins.

Allow to cool on a wire rack.

Parmesan Coated Fish Burger

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These fish morsels did not last! 

My take on the ever popular fish in a bun, the boys had theirs stacked high in sourdough rolls. For the gluten free option, I had mine with a side salad and smashed garlicky potatoes, yummy!

Serves 5.

Ingredients

500g white small fish fillets, I use baby snapper

120g freshly grated Parmesan cheese

60g cornflour

2 eggs, beaten

freshly ground white pepper

vegetable oil to fry

Method

Take the fish and cut away the small dark area at the base of the fillet, this will give you a large piece and a small piece.

In a bowl combine the Parmesan and cornflour with a little pepper, no salt as the cheese will have enough.

Dip the fish into the egg and then into the cheese mix, coating well, set aside while you prepare the rest of the fish.

Pour enough oil, just to cover the base of the pan, heat until hot.

Gently pop the fish in, you might need to do two of three batches, depending on your pan size.

Allow to cook for 1-2 mins until golden and then flip over and cook the other side.

Set aside on kitchen towel to drain while you cook the rest of the fish.

Serve in rolls or with side salad and smashed potatoes.

Chocolate Pudding

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I seem to regularly have egg yolks left over and this is a great way to use them up.

Loved by the boys, this is a chocolate custard, served with a few strawberries in a fancy glass it can be quite sophisticated but it really is the ultimate nursery food!

Ingredients

150g caster sugar

40g cornflour

40g cocoa

625mls milk

4 egg yolks

50g butter

1 teaspoon vanilla extract

Method

In a large pan, off the heat, whisk the sugar, cornflour and cocoa.

Slowly whisk in the milk, just a little at a time, followed by the yolks.

Over a medium heat, heat until near boiling, stirring all of the time.

Once it begins to thicken, lower the heat to low and cook for 1 minute.

Take off the heat, add the butter and vanilla, whisk until combined.

Pour into serving dishes and cover the top with plastic wrap, this will  stop a skin forming.

Allow to cool before serving, at least 3 hours.

Keeps in the fridge for 3 days.

Prawn Poppers

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Possibly the yummiest way to cook a prawn! I use really large prawns for this and they need to be raw, cooked prawns would go too rubbery. I also tend to buy the prawns in the shell as they tend to be a bit cheaper and it takes no time to peel them.

The boys love them, possibly because they are served on a stick! We have these sometimes on a Friday night when we are doing the home made fast food challenge, gluten free and dairy free these beat the fish and chip shop by miles!

Ingredients

12 large prawns, peeled and deveined

200g cornflour

2 egg whites

salt and pepper to taste

oil to fry in

Method

Put your oil on to heat.

In a large bowl place the egg whites.

On a flat plate spread the cornflour and season with salt and pepper.

Take each peeled and deveined prawn and stick a wooden skewer up through the middle of the body coming out at the head end.

Once the oil is hot, around 180 degrees Centigrade prepare the prawns.

Whisk the egg whites until forming stiff peaks.

Dip each prawn in the egg white, turning the skewer as you go.

Now dip into the cornflour, again, turning as you go.

Immediately place into the hot oil and allow around 1min to cook turning half way, ensure that the prawn is fully cooked.

Serve with some dill mayonnaise, recipe on the blog.

Gluten Free Shortbread

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It took a fair bit of trial and error to make my favourite shortbread taste like the wheat version.

Normally, egg yolks are not used in shortbread but with the flours here you really need the yolk both to bring the dough together and to add a little colour to the very white flours.

Glutinous rice can be found at Asian food stores and just double check your cornflour is wheat free!

I use salted butter as I would for wheat shortbread.

Makes 24

Ingredients

220g butter, salted, at room temperature

110g caster sugar

200g glutinous rice flour

120g cornflour

2 egg yolks

Method

Preheat the oven to 170 degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, cream the butter, sugar and egg yolks until light and fluffy.

Sieve the flours over the butter mix and mix well to form a dough.

Roll into walnut sized balls and place on the prepared baking sheet.

Using a fork, gently press down a little.

Bake in the oven for 30mins.

Allow to cool slightly on the baking sheet, then gently move to a baking rack to cool completely.

Gluten Free Almond and Vanilla Biscuits

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These are what happens when I’m trying to make gluten free biscuits that taste like “real” biscuits! With the Commonwealth Games in Glasgow I was getting a little homesick, so, initially I thought about making some gluten free shortbread but while going through my recipes I found an old recipe for melting moments. These have a little bit of each in them. Very “short” due to the cornflour but the almonds give more structure, more like a shortbread.

The first time I made these I blind tested them on the boys, they were full of praise and doubted I was telling the truth when I said they were gluten free.

This recipe makes 12 biscuits but I can guarantee they won’t last long!

Ingredients

110g butter at room temperature

55g caster sugar

60g cornflour

100g ground almonds

1/2 teaspoon vanilla extract

Icing sugar

Method

Preheat the oven to 180 degrees Centigrade.

Line a baking sheet with baking parchment.

Cream the butter and sugar, I use a food processor to make these.

Add the cornflour, ground almonds and vanilla.

Using your hands, roll walnut sized balls of the mix in the icing sugar, the icing sugar acts like flour and stops the mix sticking to you too much!

Place well apart on the baking sheet, use a fork to flatten a little.

Bake for 20-25mins until lightly golden.

Cool for 5 mins on the tray and then move to a cooling rack.