1 cup tapioca flour
1 cup rice flour
1 cup Gluten Free plain flour
1 cup Gluten Free rice cereal
1 teaspoon Gluten Free baking powder
½ teaspoon bi-carbonate baking soda
1 teaspoon cinnamon
1 teaspoon mixed spice
1 cup brown fine sugar
¾ cup olive oil
4 large eggs – lightly beaten
1/4 cup honey
2 ½ cups grated carrot
¾ cup walnuts – roughly chopped

Ingredients:

2/3 cup of tapioca or sago

1 pound cubed steak

1 large onion chopped

1/2 cup dried green peas

Two medium potatoes, washed, left in skins, and sliced thickly

1 large carrot, unpeeled, ends removed and chopped into thick slices

1 cup beans (frozen or canned)

2 pints water

1 heaped tablespoon Gluten Free curry powder

1 tablespoon of Gluten Free beef gravy mix

1/2 cup lentils - optional

Salt and pepper to taste

Gluten Free cooking can be daunting, especially for the newly diagnosed Celiac or gluten intolerant family member - or visitor. A few basic rules to remember when purchasing ingredients can take the worry out of cooking and food preparation.

no fat – no glucose – no cholesterol - no gluten

2 teaspoons gelatin
½ cup water
1 cup boiling water
1/3 cup sugar
¼ cup lime juice
¼ cup grated lime peel
1 cup frozen berries
1 cup diced peaches

4 Large potatoes – peeled and roughly chopped
2 large onions – peeled and roughly chopped
1 large carrot – peeled and roughly chopped
1 x 10 ounce can peeled tomatoes
4 cups water
2 teaspoons of gluten free chicken stock powder
1 tablespoon butter
1 cup of fresh pouring cream

Gluten free pasta comes in a variety of shapes. Experiment to find your favorite for this dish. The trick to gluten free pasta is not to overcook or it will break up and become mush. Serve this flavorsome meal with a green salad.

½ cup brown rice – cooked and drained
500g/1lb orange sweet potato – peeled, diced and cooked
2 tablespoons fresh parsley – chopped
400g/13oz can red salmon in brine – drained
3 spring onions/scallions – finely sliced
3 tablespoons sunflower seeds
2 tablespoons almond meal
1 ½ cups gluten free corn flakes - crushed
Salt and pepper
Olive oil spray

10 rice paper rounds
1 cup prepared shrimp
10 mint leaves - roughly chopped
2 cups finely shredded lettuce
1 teaspoon fine grade brown sugar
½ cup finely chopped and seeded red pepper
½ cup Gluten free mayonnaise
2 teaspoons Gluten Free soy sauce

2 tablespoons olive oil
500g/1lb beef steak – sliced into small strips
1 teaspoon minced garlic
3 spring onions – sliced (scallion/shallots)
100ml/3 1/3 oz water
200g /6oz snow peas
½ cup broccoli – cut into small florets
1 medium green bell pepper – chopped or sliced
½ cup fresh or tinned baby corn
300g/10oz Gluten Free rice noodles – separated
¼ cup Gluten Free tamari (GF soy sauce)
1 tablespoon sugar
1 tablespoon mirin (a seasoned, rice-based wine often used in Japanese cuisine)

1 large onion roughly chopped
2 tablespoons oil
½ pound minced beef
½ cup cooked peas
½ cup cooked brown rice
1 cup grated carrots
1 small grated potato
¾ cup water
1 tablespoon Gluten Free gravy mix
1 tablespoon Gluten Free flour
2 cups mashed potato (use Gluten Free instant or real potatoes)
Teaspoon butter

These flour mixtures are all excellent for flavoursome cakes, scones, biscuits and cookie recipes.

Always sift equal parts of the following mixes into DRY containers or bowl..

Now is the time to start baking Hot Cross Buns. This recipe can be changed for a double chocolate variety.

1 large frying chicken - cut into desired portions
½ cup Gluten Free corn flour/cornstarch
½ cup potato flour
½ cup Gluten Free Corn Flakes - finely crushed
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon red pepper
½ teaspoon baking soda
3 eggs, lightly beaten
2 ½ cups oil for frying

300gm/10oz dried haricot beans
100gm/ 3 1/3oz Gluten Free trimmed ham – finely chopped
2 tablespoons olive oil
800gm/1lb 10oz can chopped tomatoes
1 medium onion – finely chopped
1 tablespoon honey
1 teaspoon Gluten Free dried mustard
1 tablespoon Gluten Free Worcestershire sauce

1.25 kilograms /2 ½ pounds drumsticks
1 tablespoon Gluten Free curry powder
1 tablespoon honey
2 tablespoons lemon juice (optional if fructose intolerant)
200grams/6 ½ ounce plain Greek style yogurt

A delicious Gluten Free sweet pastry for pies and slices

Ingredients:

250g butter
250g castor/super fine sugar
2 eggs - lightly whisked in small jug
40gms GF Self Raising flour
60gms GF custard powder mix