Gluten free, it's not a bad thing



Beef and Quinoa Spicy Dinner Salad

This is another one dish dinner salad, it’s a bit free form so the amounts are up to you.  I cook about 1/4 cup of quinoa and sprinkle it with a Mexican chilli powder blend as it cools.  Place this on a bed of baby spinach, add sweet corn, kidney beans and some slightly grilled cherry tomatoes. Then cook some beef, slice thinly and place on top of the salad. Add avocado, corriander and jalapenos.  For a dressing I just drizzle on some lime juice and olive oil. IMG_2250 This dish is so good.  Even Henry was sniffing around the BBQ as I was cooking. IMG_2233 No Henry! This is not for you!


All purpose gluten-free cookie recipe

Here is a basic cookie recipe that I have refined a few times to work with gluten-free flour.  Once you have the base recipe, you can add just about anything you like. After many attempts of making gluten-free cookies, I think this recipe makes rich moist cookies that aren’t crumbly. I have served these to many gluten eaters who were none the wiser.

1 & 1/2 cups all purpose GF flour

1/3 cup brown sugar

1/3 cup white sugar

1/2 cup butter – softened

1 egg – lightly beaten

1/2 teaspoon baking soda

Pre-heat oven to 190C degrees. Combine white sugar, brown sugar and softened butter in a mixing bowl and stir through until smooth. Add egg and stir, then add flour and baking soda and stir until combined.  Place small mounds on baking paper and cook for 8-10 minutes.


Once you have the base recipe you can make many variations.  I made two batches last weekend; Date and Walnut and Double Choc Chip. For Date and Walnut add 1/2 cup of chopped walnuts and 1/2 cup of chopped dates.  For Double Choc Chip add 1/3 cup cocoa powder, 1/2 cup white choc chips and 1/2 cup of milk choc chips.  You may need to add a little more melted butter to the choc chip recipe.  A busy afternoon baking cookies, although Henry wasn’t much help…


Blue skies, burgers and a puppy.

With great weather and big clear skies, that summertime feeling has really hit.


It is the time of year (for us in the Southern Hemisphere at least) for BBQs, friends and lazy weekends.  Our good friends and their 3 lovely, lively, considerate boys came over for lunch yesterday.  It was a perfect opportunity to introduce our new member of the family, Henry, to the world.


I love entertaining but finding an easy meal that suits adults, kids and a gluten-free diner, prompts some thinking.   Do -it-Yourself burgers seemed like the best plan.  Burger patties usually call for breadcrumbs, but I think I offer a good gluten-free alternative.

Gluten Free Burger Patties

600g mince beef

3 eggs

1/2 cup rice flour

1 teaspoon garlic – crushed

salt and pepper to taste

The eggs help bind the meat and the rice flour gives the it some bulk and texture without changing the flavour.  The amount above made about 10 good sized patties.  We cooked them on the BBQ and then added a slice of cheese on top just before we served it – for that nice cheesy meltiness.  We had pickles, tomatoes, lettuce, beetroot, pineapple, mustard, mayonnaise, tomato, BBQ and sweet chilli sauce on the table for Do-it-Yourself ease, add in a side of home made wedges – delicious. I used two slices of gluten-free white bread loaf instead of a bun.  It tasted amazing, but I really need to hunt down some GF buns for the authentic touch.

After a post-lunch nap (Henry), a few games of Jenga (kids) and afternoon drinks on the deck (adults), we gave Henry some cuddles, love and a yard full of boys to keep him happy.  A perfect day!

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