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Gluten Free Recipes

Category: Wholefood Recipes

Here are tips and helpful notes for successful baking with gluten-free flours.  (Recipes are included below)

1. Buy or make a gluten-free flour mix.
If you just need to coat something in flour before you cook it, you can get away with single-grain gluten-free flour.

For thickening sauces and gravies, use cornstarch or potato starch.

For baking, gluten-free flours work better when used in combination.

Start with a gluten-free flour mix that can be substituted one-for-one for wheat flour in recipes. Nature’s Choice has 3 different flour combinations available:

• Nature’s Choice Gluten Free Cake Flour
• Nature’s Choice Gluten Free Self Raising Flour
• Nature’s Choice Gluten Free High Fibre Flour

or you can buy the individual flours and make your own mix.

2. Bake breads and rolls in containers with walls.
Without gluten, bread loafs and rolls don’t hold their shape. Bake bread in loaf pans and use muffin pans for rolls.

3. Add gums to your gluten-free flour.
The elastic effect created by gluten can be simulated to a certain extent by adding gums, for instance, guar gum or xanthan gum. These gums are only added to recipes in small amounts (such as 1/2 teaspoon per cup of flour) (already included in our Gluten Free Self Raising Flour.)

5. Try some old favorites.
Take the time to experiment with your favorite old recipes in order to make them gluten free.

6. Store gluten-free flour in the refrigerator or freezer.
This advice is particularly important if you buy your flours in bulk. If you store your flours in the freezer, let them come to room temperature before you use them.

7.  Gluten Free mixtures are usually softer than regular mixtures.

Do not add additional flour after mixing the liquid and dry ingredients as gluten free mixtures – especially breads – are softer than regular wheat flour mixtures.

8.  Add additional moisture and fibre

Due to the lack of gluten, gluten free baking tends to dry out more quickly.  Limit this by adding (where possible) fruits such as banana.  Most gluten free flours are very refined; add fibre through the addition of seeds, fruits, vegetables and nuts

• The recipes that follow all call for Nature’s Choice Speciality Gluten-Free Flours
• We highly recommend the use of Nature’s Choice NC aluminium-free baking powder as most other baking powders contain aluminium compounds. With so much in the scientific literature linking aluminium to Alzheimer’s Disease, we feel that this is an essential substitution. Only ever mix up enough NC aluminium-free baking powder for one day’s baking as it does not keep.
• Do not leave any mixture to stand once the liquid has been added. Unless otherwise stated on the recipe, make sure the oven is pre-heated and place the pan in the oven immediately after mixing.
• Do not over beat any mixture. If the recipe calls for the addition of components such as apple cider or lemon juice, add these last and blend in.
• Line all baking tins with greased wax wrap.
• You will find that bread bakes best in a small loaf tin.
• If you add jam and cream as a filling for swiss roll, it will become soggy after a few days. Rather add these to each slice just before serving.

An easy way of remembering which flours contain gluten is to remember the word BROW – Barley, Rye, Oats and Wheat – these all contain gluten. There are others but they are not commonly available.

Baking Gluten Free Breads using a Bread Machine

All our gluten free bread pre-mixes can be baked in a bread machine to make it even more convenient.  All bread machines are different; therefore we suggest that you read the manual carefully to determine which cycle will be most suitable when baking gluten free bread.

Gluten Free breads often needs a little extra baking time after been baked in the bread machine to give you a crispier crust, simply take the bread out of the machine pan and put it into a pre-heated regular oven for an extra few minutes.

• When baking bread where baking powder is the raising agent, select the quick bread cycle as the bread does not need to stand to rise.
• When baking bread using yeast, select a cycle that allows for only one rising time as gluten free our gluten free breads are mixed, put in the pan and only needs to rise once before baking.

Yeast-Free Quick Gluten Free Bread

2 cups Nature’s Choice GF High Fibre Flour

 11⁄2 teaspoons Nature’s Choice Xanthan gum

 3 tablespoons Nature’s Choice Fructose

 1⁄2 teaspoon baking soda

2 teaspoons baking powder

 1⁄2 teaspoon salt

 1 cup Nature’s Choice Miracle Plus Plus seed mix

 2 eggs plus 1 egg white

 3 tablespoons sunflower oil

 1 tablespoon Nature’s Choice sweet molasses

 3⁄4 cup buttermilk

• Preheat oven to 170 deg C
• Grease bread pan and dust with flour
• In a medium bowl, mix together the flour, gum, sugar, baking soda, baking powder, salt and seed mix
• In a bigger bowl beat eggs and egg white.
• Add the sunflower oil, molasses and buttermilk
• Mix with mixer on low speed
• Add the dry ingredients while on low
• Beat 1 minute on high
• Spoon in pan and bake for 50 – 60 minutes, covering after 30 minutes with foil

Allergy free Rice Flour Bread

250 ml Nature’s Choice Brown rice flour

 175 ml Nature’s Choice Chickpea flour

 125 ml Nature’s Choice Polenta

 5 ml Nature’s Choice fine Sea salt

10 ml Nature’s Choice Fructose

 10 ml Nature’s Choice Baking powder

 5 ml Nature’s Choice Xanthan gum

 10 ml Nature’s Choice Sunflower oil

 300 ml water

• Mix brown rice flour, chickpea flour, polenta, salt, fructose, baking powder and xanthan gum together.
• Mix water and oil with a fork and add to dry flour mixture.
• Stir well until all flour is mixed in, adding more water if necessary.
• Spoon dough into a greased bread tin smoothing batter on top.
• Bake 30 – 40 minutes at 180 degrees C or until done. Bread is best eaten fresh and also toasts well.

Cornbread

1⁄2 cup Nature’s Choice Cornstarch

 1⁄2 cup Nature’s Choice Sunflower oil

 1⁄2 cup Nature’s Choice Brown rice flour

 2 jumbo free-range eggs

 1⁄2 cup Nature’s Choice fine Yellow maize meal

1⁄2 cup buttermilk

 2 teaspoons Nature’s Choice Xanthan gum

 1⁄2 cup Nature’s Choice Fructose

 2 teaspoons Nature’s Choice Baking powder

 1⁄2 teaspoon Nature’s Choice fine Sea salt

• Preheat oven to 200 oC and grease a small loaf pan
• Mix dry ingredients together
• In another bowl mix wet ingredients together
• Add wet ingredients to dry ingredients and mix well
• Pour into loaf pan and bake for 20 minutes or until golden brown

Crunchies

• 21⁄2 cups Nature’s Choice High Fibre Flour
• 21⁄2 cups Nature’s Choice Coconut
• 2 free-range eggs
• 11⁄2 cups Nature’s Choice Fructose
• 1 tablespoon hot water
• 21⁄2 cups Rice Flakes
• 1 cup butter
•  11⁄2 tablespoons Nature’s Choice Natural honey
• 1 tablespoon bicarb
•  Pinch of Nature’s Choice fine Sea salt

Beat butter, honey, fructose and bicarb with hot water. Add eggs and mix well. Mix dry ingredients together in a bowl. Add dry ingredients to egg mixture and mix until all ingredients are well combined. Press in oven dish.

Bake for about 20 minutes or until golden brown. Cut into squares and store in airtight containers

Tangy Gluten Free Lemon Cake

• 200g butter , softened
• 200g Nature’s Choice Fructose
• 4 free-range eggs
• 75g Nature’s Choice Almond Flour
• 100g Nature’s Choice Gluten Free Self Raising Flour
• 250g mashed potatoes
•  zest 3 lemons
• 2 tsp Nature’s Choice Baking powder

Drizzle: 5 tbsp Nature’s Choice Fructose juice of 3 lemons

• Heat oven to 180°C.
• Butter and line a deep, 20cm round cake tin.
• Beat the fructose and butter together until light and fluffy, then gradually add the egg, beating after each addition.
• Fold in the GF Self Raising Flour, almonds, cold mashed potato, lemon zest and baking powder.
• Tip into the tin (or jumbo muffin tins for individual cakes) level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean.
• Turn out onto a wire rack after 10 minutes cooling.
• Bring the fructose and the lemon juice to the boil and simmer for 2 minutes, then spoon over the top of the cake, letting it drip down the sides.
• Let the cake cool completely before slicing.

Mediterranean Quinoa Salad

3-4 cups water
3 tablespoons Nature’s Choice Vegetable stock
11⁄2 cups Nature’s Choice quinoa grain, uncooked
1⁄4 cup Nature’s Choice Apple cider vinegar
1 cloves garlic, minced juice from one lemon
3 tbsp Nature’s Choice Olive oil
1⁄2 cup Nature’s Choice Black Mission olives, sliced if desired
1⁄2 cup fresh parsley, chopped
1⁄2 cup fresh coriander, chopped
1 red onion, diced
1 cup cherry tomatoes, sliced in half salt and pepper to taste
1⁄2 cup crumbled feta cheese

• In a medium-large saucepan, cook the quinoa in vegetable broth for 15-20 minutes, until tender. Allow to cool then toss with a fork to separate grains.
• In a small bowl, whisk together the vinegar, lemon juice, garlic, and olive oil.
• Gently toss the quinoa together with the remaining ingredients, except feta.
• Pour the olive oil mixture over the quinoa.
• Add more salt and pepper to taste and gently stir in the feta cheese.
• You may also add any additional vegetables that you like, such as lightly steamed broccoli, snap peas or diced bell pepper.

Cranberry Quinoa Salad

1 cup Nature’s Choice Quinoa grain
1 cup Nature’s Choice Cranberries
1 cup chopped baby green beans
1/4 cup Nature’s Choice Walnuts, chopped
1/4 cup onions, sliced
1/4 cup balsamic vinegar
1 1/2 tablespoons Nature’s Choice Olive oil
2 cloves garlic, minced
1/2 teaspoon Nature’s Choice fine Sea salt
1/4 teaspoon pepper

• Combine quinoa with 2 cups water in a medium saucepan and bring to a boil.
• Reduce heat to a simmer, cover, and continue cooking until all water is absorbed.
• In a medium bowl, combine cooked quinoa, dried cranberries, green beans, walnuts, and onions until well mixed.
• In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended.
• Pour over the quinoa mixture. Toss until well blended.
• Season with salt and pepper, to taste.
• Chill in the refrigerator for at least 30 minutes before serving

Apple Crumble

5 ml Cinnamon
300 g NC GF Cake Flour
100 ml Butter
765 g Tinned pie apples
50 ml NC Natural Oil
160 ml NC fructose
NC Salt to taste

1. Sift flour into a bowl, rub in the butter and then add the oil.
2. Add the sugar and mix to a crumble.
3. Layer the pie apples in a greased ovenproof dish and sprinkle with cinnamon.

4. Spread the crumble over the apple.
5. Bake at 180 C for 35 minutes.

Fruit Muffins

300 g NC GF Cake Flour
150 ml Brown Sugar or NC Fructose
5 ml Cinnamon
300 ml Strong Rooibos Tea
250 ml Cake Mix or NC Raisins
10 ml NC aluminium-free baking powder
NC Salt to taste

1. Make up 300 ml strong Rooibos tea – 2 tea bags – leave to get cold.
2. Place all the ingredients in a bowl.
3. Mix in the cold rooibos tea last and beat for 2 minutes.
4. Spoon the mixture into a greased muffin tin.
5. Bake at 180 C for 40 minutes – makes 10 large muffins.

Nature’s Choice Speciality Gluten-Free Flours

Speak to your local Nature’s Choice stockist about our gluten-free Cake Flour, Pizza & Waffle Flour,  Pancake & Crumpet Flour, Bread Flour, and Corn Bread Flour

Gingerbread

300 g NC GF Cake Flour
15 ml Ground Ginger
160 ml NC Molasses
10 ml NC Mixed Spice
200 ml Water
50 ml Brown Sugar or NC Fructose
100 ml NC Natural oil
10 ml NC aluminium-free baking powder
NC Salt to taste

1. Place all the ingredients in a bowl – adding the water last.
2. Beat for 2 minutes.
3. Grease and line a large loaf tin.
4. Bake at 180 C for one hour.

Waffles

140 ml Water
7.5 ml NC aluminium-free baking powder
40 ml NC Natural oil
250 ml NC Pizza/Waffle Flour
NC Salt to taste

Makes 3 waffles.

1. Brush the waffle iron lightly with additional oil and pre-heat.
2. Whisk together all the ingredients.
3. Pour one third of the batter into the waffle iron. Do not open the waffle iron during first three minutes of cooking
4. Cook until crisp – 4 -5 minutes

Topping Options: Savoury – Mashed avocado & sprouts
Sweet – Cream or tofu with honey and fresh ginger

Pizza

125 ml Water
7.5 ml NC aluminium-free baking powder
45 ml NC Olive oil
250 ml NC GF Pizza/Waffle Flour
NC Salt to taste

1. Whisk together all the ingredients.
2. Grease two round cake tins and pour half the mixture into each tin.
3. Bake at 240 C for 6 minutes.
4. Place a topping on the base and bake for a further 15 minutes.

Topping Options:

- Tomato paste, herbs and tofu or cheese
- Chopped vegetables and sesame seeds
- Pineapple, mushrooms and green pepper

Pan Breads

125 ml Water
7.5 ml NC aluminium-free baking powder
30 ml NC Olive oil
250 ml NC GF Pizza/Waffle Flour
NC Salt to taste

1. Whisk all ingredients together
2. Heat a non-stick pan
3. Pour all the batter into the pan and cover with a lid to cook the bread all the way through. Allow the bread to brown on one side then turn over and brown the other side. Serve with homemade soup.
Rosemary Bread: Double recipe to give a thicker bread and season batter to taste. Sprinkle cooked panbread with rosemary & olive oil.
Onion Bread: Sauté together 1 sliced onion, 1/2 tsp crushed garlic and herb salt. When onion is cooked add batter and continue as above.
Herb Bread: To the batter add 1 ml dried herbs and season to taste.

Daily Bread

300 ml Water
12 ml NC aluminium-free baking powder
15 ml NC Natural oil
15 ml NC Molasses or Honey
300 g NC GF Bread Flour
60 ml NC Soya Milk Powder
NC Salt to taste

1. Place all the ingredients in a bowl adding the water last.
2. Beat for 2 minutes.
3. Grease and line small loaf tin – 95 mm x 190 mm
6. Bake at 180 C for 45 minutes

Carrot Cake

100 ml Water
80 ml NC Fructose
6 ml NC aluminium-free baking powder
50 ml NC Sunflower Seeds
15 ml NC Natural Oil
2 ml Lemon Juice
150 g NC GF Bread Flour
10 ml NC Mixed Spice
250 ml Grated Carrot
NC Salt to taste

1. Place all the ingredients in a bowl – adding the water last.
2. Beat for 2 minutes.
3. Grease and line a small loaf tin – 95 mm x 190 mm.
5. Bake at 180 C for 1 hour.

Banana Bread

150 ml Water
80 ml Mashed Banana
50 ml NC Fructose
6 ml NC aluminium-free baking powder
150 g NC GF Bread Flour
NC Salt to taste

1. Place all the ingredients in a bowl – adding the water last.
2. Beat for 2 minutes.
4. Grease and line a small loaf tin – 95 mm x 190 mm.
5. Bake at 180 C for 45 minutes.

Corn Bread

150 ml Boiling Water
12 ml NC aluminium-free baking powder
15 ml NC Natural Oil
150 ml Cold Water
300 g GF Corn Bread Flour
NC Salt to taste

1. Mix together the flour and cold water.
2. Add the boiling water. Stir well.
3. Leave this mixture to stand overnight in the fridge.
4. Add the baking powder and oil.
5 Grease and line a loaf tin.
6. Bake at 180 C for one hour.

Pancakes & Crumpets

5 ml Raising Agent
250 ml Water
250 ml NC GF Pancake Flour
NC Salt to taste

1.The above mix is for pancakes. For crumpets use half the amount of water.
2. Heat a non-stick pan and grease with a little oil and pour in batter as desired.
3. Brown both sides.

Pancake fillings:

Savory: – a light vegetable curry or creamed sweetcorn, or tomato and onion.
Sweet: Brown sugar, cinnamon and lemon juice. Serve crumpets with honey and cream.

Date Loaf

Makes one large loaf or 12 large muffins.
300 gm NC GF Cake flour
85 gm NC Fructose
20 ml NC aluminium-free baking powder
10 ml Lemon juice or NC apple cider vinegar
250 gm NC Dates
400 ml Boiling water
100 ml NC Oil
NC Salt to taste

1. Place the dates in a bowl and pour the boiling water over them. Cover with a lid and allow to stand for 15 minutes. When cool beat dates until they thicken.
2. Add the rest of the ingredients to the dates, except the lemon juice.
3. Beat the mixture for one minute. Add the lemon juice and beat for 30 seconds.
4. Grease and line a loaf tin.
5. Bake at 160 deg C for: 1 hour if you are using a large loaf tin, or 30 minutes if your using a muffin tin.

Raisin Bread

300 gm NC GF High Fibre Flour
125 ml NC Raisins
12 ml NC aluminium-free baking powder
250 ml Water
60 ml NC Fructose
15 ml NC Oil
10 ml NC Apple cider / lemon
NC Salt to taste

1. Place all the ingredients in a bowl except the apple cider vinegar / lemon juice.
2. Beat for two minutes.
3. Add the lemon juice / apple cider vinegar and beat for 30 seconds more.
4. Grease and line a small loaf tin.
5. Bake at 160 deg C for 1 hour.

Pineapple Upside Cake

300 gm NC GF Cake flour
150 ml Water
440 gm Tin pineapple rings
100 ml NC Fructose
20 ml NC aluminium-free baking powder
100 ml NC Oil
10 ml Lemon juice
150 ml Pine juice from tin
NC Salt to taste

Topping:

15 ml Brown sugar
15 ml Butter
Raisins or cherries for decoration.

1. Drain the juice from the pineapple rings and set aside.
2. Grease a flat based oven-proof dish large enough to take at least 6 whole pineapple rings on the base.
3. Sprinkle the greased based with the brown sugar, and dot the butter evenly on top. Place the pineapple rings on top of the sugar. Place the raisins or cherries in the centre of the rings.
4. In a bowl add all the ingredients except the lemon juice.
5. Beat the mixture for one minute, add the lemon juice and beat for 30 seconds more.
6. Pour the batter over the pineapple rings.
7. Bake at 160 deg C for 30 minutes.
8. When cool turn out the cake with the pineapple rings on the top.

Basic Sponge Cake

500g NC GF Cake Flour
35 ml NC aluminium-free baking powder
160 ml NC Oil
160 ml NC Fructose
500 ml Water
15 ml NC Apple Cider or Lemon Juice
NC Salt to taste

1. Sieve together all dry ingredients.
2. Add in liquid.
3. Do not beat too much.
4. Grease and line two round cake pans.
5. Divide the batter equally into the two pans.
6. Bake at 160 deg C for 35 minutes

Chocolate Sponge Cake

Prepare as for Basic Sponge Cake but add . . .

60 ml NC carob powder
40 ml NC natural oil
40 ml NC fructose (extra)

Marvelous Muffins

Prepare as for basic sponge cake

Bake for 15 to 20 minutes
Muffins must still be moist when baked

Seed Loaf

300 gm NC GF High Fibre Flour
270 ml Water
12 ml NC aluminium-free baking powder
80 ml Mixed seeds (50 ml NC sunflower, 20 ml NC linseed, 10 ml NC poppy seeds)
30 ml NC Fructose
15 ml NC Oil
10 ml NC Apple cider / lemon
NC Salt to taste

1. Place all the ingredients in a bowl except the apple cider vinegar / lemon juice.
2. Beat for two minutes.
3. Add the lemon juice / apple cider vinegar and beat for 30 seconds more.
4. Grease and line a small loaf tin.
5. Bake at 160 deg C for 1 hour.

Buttermilk &
Aniseed Loaf

300 gm NC GF High Fibre Flour
190 ml Water
12 ml NC aluminium-free baking powder
5 ml NC Aniseed
125 ml Buttermilk
15 ml NC Oil
15 ml NC Honey/Molasses
10 ml NC Apple cider/lemon
NC Salt to taste

1. Place all the ingredients in a bowl except apple cider vinegar/lemon juice.
2. Beat for two minutes.
3. Add the lemon juice/apple cider vinegar and beat for 30 seconds more.
4. Grease and line a small loaf tin.
5. Bake at 160 deg C for 45 minutes.

Gluten-Free Granola

At Nature’s Choice we produce a delicious gluten-free granola. Your Nature’s Choice stockist will be glad to carry this product if he or she is not already doing so.