The New Zealand Gluten-Free Cookbook AUTHOR: JIM BOSWELL

Out July 2012 


The New Zealand Gluten-Free Cookbook
AUTHOR: JIM BOSWELL 


Photography by Sean Shadbolt.


Publisher: Penguin NZ

"Living gluten-free doesn't have to mean going without. In this stunning book, New Zealand's 'Gluten-Free Chef' Jim Boswell shows you how you can bring fun and flavour back into your diet. 

A proud Kiwi with Italian/Sicilian heritage, Jim loves his bread and pasta and is passionate about gluten-free food that tastes great and is easy to prepare. He shares his delicious recipes for once-forbidden foods like fresh pasta, pizza, tortillas, focaccia and sponge cake ... as well as scrumptious meal ideas including Chicken stuffed with Gorgonzola and Lemon-Orange Meringue Pie. 

With chapters on Basics, Brunch, Starters, Mains, Vegetables & Salads and Desserts, and notes on setting up a gluten-free pantry, this book will have you eating like a king without forsaking your gluten-free diet.

 As many as one in five New Zealanders have some form of gluten intolerance. Set yourselves free with The New Zealand Gluten-Free Cookbook."

For more information about the New Zealand release of The New Zealand Gluten-Free Cookbook my Jim Boswell click on this link.

http://www.penguin.co.nz/afa.asp?idWebPage=30233&ID=2060912&SID=783226913 

Gluten Free Plain Flour Mix

This recipe works best if measured by volume rather than weight. Use the same measuring implement such as a teacup or mug to measure each ingredient. This also makes it easy to scale up, double or triple depending on what you need.

Ingredients:

2              part of white rice flour
1-1/2       part of potato starch
1              part of corn flour
1/3           part of potato flour

To try this initially make 1 part equal 1 cup.

2              cups of white rice flour
1-1/2       cups of potato starch
1              cup of corn flour
1/3           of a cup of potato flour

Directions

Place all the ingredients in a large mixing bowl and mix until well blended. Store in an airtight container and re-mix well before using.

Tiramisu

Now this is what we are talking about when it comes to a dessert for me. I make my GF sponge recipe for this one. If you want to make Ladyfingers and present the Tiramisu in individual dishes the sponge works well for this.




Serves 4      

Ingredients

150ml       Strong Black Coffee
3              tbsp Marsala or Dry Sherry
2              tbsp Brandy
6              Trifle Small Sponges
225g        Mascarpone Cheese
270ml       Double Cream
4              level tbsp Icing Sugar, sifted
25g          Cocoa Powder

Directions

In a small bowl, mix together the coffee, Marsala or sherry and brandy. Place half the sponges in a large serving dish (preferably glass) and pour over half the coffee mixture.

In a large mixing bowl, lightly whip the cream then add the mascarpone and icing sugar. Mix until well combined then spoon half the mixture over the trifle sponges.

Place the remaining sponges on top and pour over the remaining coffee.  Top with the remaining mascarpone mixture and smooth the surface.
         
Sift the cocoa powder over the top and if possible, chill before serving.


Sponge Cake

Like any sponge it can be used for many things. Its great to used to make a layered cake for s kids party. I cant tell the difference and I am sure they wont either.

I love my Terismu and use this recipe as an alternative for when I can not find GF Lady Fingers.

Ingredients

3/4           cup cornflour
1              tsp baking powder
1/8           tsp salt
3              egg whites
3              egg yolks
1/2           cup sugar

Directions
Sift corn flour, baking powder and salt together. In a large bowl, beat egg whites until stiff and then beat in egg yolks. Add in sugar gradually and beat until mixture forms a figure 8.

Sift and fold in the dry ingredients and mix until well blend. Pour the batter equally into 2 greased 20cm (8") sandwich pans.

Bake at 180C for about 20 minutes. Remove from pans immediately and cool on wire rack.

Chocolate-fudge brownie

If you are entertaining these Brownies can be made 2-3 days ahead and stored in an airtight container.

Makes 12

Ingredients

1/2           cup rice flour
1/2           cup plain gluten-free flour
1/4           teaspoon baking powder
1/3           cup cocoa powder
1 1/4        cups caster sugar
2              eggs, lightly beaten
150g        butter, melted

Directions

Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends. Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture. Using a metal spoon, mix until just smooth.

Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.

Remove from oven. Allow to cool in pan. Lift from pan. Cut into squares.

Gluten Free Sponge Cake

Like any sponge it can be used for many things. Its great to used to make a layered cake for s kids party. I cant tell the difference and I am sure they wont either.

I love my Terismu and use this recipe as an alternative for when I can not find GF Lady Fingers.

Ingredients

3/4           cup cornflour
1              tsp baking powder
1/8           tsp salt
3              egg whites
3              egg yolks
1/2           cup sugar

Directions
Sift corn flour, baking powder and salt together. In a large bowl, beat egg whites until stiff and then beat in egg yolks. Add in sugar gradually and beat until mixture forms a figure 8.

Sift and fold in the dry ingredients and mix until well blend. Pour the batter equally into 2 greased 20cm (8") sandwich pans.

Bake at 180C for about 20 minutes. Remove from pans immediately and cool on wire rack.