Listen to my chat with Peter Godfrey
On Wednesday night I chatted to Peter Godfrey about gluten free eating. While you’re probably aware I eat anything and everything, I’m always on the look out for gluten free recipes because a family member is a coeliac. As I mentioned to Peter, when we first cooked for my aunt (in the order of 25-30 years ago) the gluten free requirement caused a bit of panic and some careful menu planning. Now, all that panic seems really daft! But it demonstrates how much more information we now have (and largely thanks to the internet) and cooking gluten free is really easy.
I have been tagging recipes on Eating Adelaide as gluten free, but I tend to do this only when it’s a recipe you’d expect to contain gluten. So there are many other gluten free recipes on the site!
I’ve found really successful flour substitutes for baking have been things like rice flour and polenta (polenta and almond meal in a cake is absolutely delicious!). Besan (or chickpea or garbanzo) flour is a great substitute in a batter and I’ve seen it used in quite a few cake recipes but I’m yet to try that out myself.
Of course – there are plenty of great desserts where flour just doesn’t feature at all. Anything featuring a meringue will do the trick nicely!
Savoury wise, for crumbing (schnitzels, of course!), use a mixture of polenta and parmesan cheese, or polenta, almond meal and parmesan cheese.
What’s your favourite gluten free recipe or hint?