Hubby’s favourite dessert is apple pie so for his birthday I made an everything free apple pie, custard and ice cream. (Sorry to the Failsafe people it is moderate to high Sals).
It was categorised as a baking fail as the pastry was too crumbly and hard. I just used an old fashioned short crust pastry from my ancient cookbook. It really needs gluten to hold it together I think so you could play with Xantham or Guar Gum to replace it. I tend not to use these too much as they don’t sit well with me. Please feel free to comment if you have any tips to improve this.
I think I used nearly 2kg of apples as my pie dish is pretty huge. I first did 1kg but it was nowhere near enough. As with all my recipes they are not perfect and sometimes need a bit of a play.
- 1.5-2kg Apples stewed in a little filtered water with 1t cinnamon (omit cinnamon to reduce Sals but keep it in if you can). I have included a step by step pic for making the pastry from my cookbook if it helps.
Double quantity of short crust pastry
- 4c GF SR Flour
- 250g Nuttlex (ghee, butter if not DF)
- 4T Cold water
- Pinch salt
- Sift flour and salt into a BIG bowl. Cut the nuttlex in cubes and rub them into the flour.
- Add the water a bit at a time and mix through with a butter knife. (I actually used the water from the apples so this could have been some of the problem). It should be just wet enough to pull it together into a dough.
- Lightly kneed the dough on a floured board. The trick with pastry is to not play with it too much.
- Divide the dough in two – one for the base and a one for the lid
- Roll out the dough using firm quick strokes. As it is GF it will be really crumbly so take care!
- I roll the dough out on baking paper dusted with a bit of flour. This makes it easier to flip the dough into the pie dish.
- Place the base in the pie dish. Add stewed apples and put on the lid.
- Using a fork (or just your fingers) press the edges of the lid into the base. It doesn’t work as well with GF pastry as with normal wheat based pastry so just do your best.
- Brush the top of the pie with a bit of egg in milk (rice, almond, whatever you drink). If you can’t have egg just use the milk.
- Bake in a moderate oven for 20-30 mins.
Serve with Orgran custard and dairy free ice cream.
This isn’t exactly a nutrition packed meal but it is my occasional treat for dinner. Even though it’s Failsafe I tend to react to the citric acid if I’m feeling particularly sensitive.
I serve it with rice and beans which are also occasional foods for me due to the Fodmaps in beans and I think I’m developing an intolerance to rice due to the amount I consume. I tend to develop intolerances to a food if I have it too often and unfortunately rice is one of my staples. I’ve found it helpful to rinse the rice thoroughly before cooking and shorter grains are tolerated better.
For a bit of an added extra I chopped up some garlic and added to the pan while cooking the chicken. It was awesome! This is coming from someone who hasn’t had garlic for five years and I was very excited to get this back in! So for me I think I’ve passed the fructans and galactans groups of Fodmaps.
Ok, get on with it and give me the recipe!! I hate it when blogs just go on and on so you have to keep scrolling in order to get to the recipe 😋
- 4 Chicken breasts
- 1C Tapioca starch (approx – about a cup but I never remember to measure!) You can also use corn starch/flour.
- 1 Egg whisked with some water or for those who can’t tolerate egg – 2t Orgran No Egg (heaped) to 4T water (you may need to top this up depending on the size of your breasts 😉)
- 1C Rice crumbs (approx. – again I forget to measure)
- Cut the breasts into whatever size pieces you want. I try to slice mine relatively thinly to make the cooking time shorter and make sure it’s evenly cooked.
- Put each of the other ingredients in their own separate bowl.
- Coat the chicken first in the tapioca starch, then the egg and finally the crumbs.
- You can fry or bake them. I tend to fry them up to seal them then finish them off in the oven. My hubby is particularly sensitive to Salmonella so I always make sure it is well cooked.
- 1/2C Sugar (I haven’t played with alternative sweeteners but please let me know if you do!)
- 1T Tapioca Starch / Corn Flour
- 1 C Water
- 1t Citric Acid (level teaspoon)
- 1t Salt (level teaspoon)
- Put the sugar, starch and water in a saucepan and mix together.
- Put on a medium heat and continue stirring until it thickens. It will turn from white to clear.
- Remove from heat.
- Add salt and citric acid and stir well.
It’s been a while since my last post because I’ve been too busy chillin in Byron!!!
For my birthday this year I wanted to be able to go to Byron to chill out, enjoy the local vibes and be able to take my girls somewhere to eat where they could pick anything off the menu to eat. I got to enjoy the vibes but with two kids did not get to really chill. Maybe my expectations were too high or I didn’t look hard enough but I also didn’t find an extensive range of places that the girls could just pick anything off of the menu.
Don’t get me wrong, there was definitely a higher percentage of places that I could buy something for them to eat and I found some really cool places. I still couldn’t find anywhere I could eat anything different but I didn’t really expect it. However I was able to get a steak and chips at the Beach Hotel where they were all too happy to cater to my extreme needs (and didn’t look at me like I am some kind of freak).
If you’re as bad as I am and only down to a few foods and you can tolerate a bit of amines a steak and chips is about all I can eat when I go out. This comes with a lot of caveats and I usually preface it with – “Sorry to be a pain but I have food intolerances…”. Firstly make sure the chips aren’t beer battered (unless you can tolerate gluten) and check which oil they use (be careful with vegetable oil blends). With the steak I have been asking the chefs to cook it in a separate pan so that it doesn’t pick up all the flavours from the grill. Most places are happy to do this for you. The Beach Hotel was one of those places that had no problem with this. I also clarify numerous times that the steak has not been marinated, and make sure it has no seasoning, including pepper (you would be surprised how many times I have to differentiate this!).
Now the girls aren’t as sensitive as me so they could have a few treats. Some great places we found were Bella Rosa Gelateria for Dairy Free sorbet (high in Sals though), Naked Treaties for some protein balls and Santos is my new favourite store!!! I was able to get my Quinoa flakes for an amazing $15kg! The cheapest I have been able to source this is nearly $20kg at coles and up to $30kg in health food stores!
The girls also got to have their first meat pie for a long time from Byron Bay pies who do a great gluten free steak pie at a reasonable price. Also they had great chips and a reasonably priced dairy free smoothie at Munch Juice Bar at Byron West Shopping Fair.
On the way home my husband and I were trying to think of ways we could make a living in Byron!