Food Choices Made Simple – Just one recipe :)

Pancakes, Pikelets, Blini, and Crepes

All of these wonderful treats are just variations of the same basic recipe that happens to be Gluten Free –  Wonderful and simple to make for breakfasts through to dinners – very popular and special too for entertaining – a Thanksgiving Suggestion 🙂

Pikelets

Ingredients

  • 1 1/4 cups plain (All Purpose) GF flour*
  • 2 1/2 tsp baking powder *
  • 2 tbsp white sugar
  • 1 large egg
  • 3/4 cup milk
  • 1 dstsp lemon juice / white vinegar (to sour milk)
  • 1/2 tsp vanilla extra (optional)
  • 2 tsp butter

Method

  • Whisk flour, baking powder and sugar in a bowl.
  • Make a well in the centre, add egg, soured-milk and vanilla. Whisk until the batter is almost lump free – a few small ones is ok.
  • Melt butter in a non-stick-skillet over medium high heat. Then WIPE all the butter off with a paper towel so there are none left (-just to grease pan)
  • Place a large spoon of batter or 1-2tbsps of into the skillet.
  • Cook until bubbles appear evenly across the surface then flip and cook the other side until golden (approx. 1 min on each side.)
  • Remove from the pan when done and place on a plate and cover with tea-towel to keep warm.
  • Wipe bottom of pan with melted butted from paper towel and repeat with remaining batter.

* Note – OK to use Self-raising flour if preferred (or available …) If changing to self-raising flour, then change baking powder to ½ tsp of Bi-Carbonate of Soda

* Its best to make batter and let it rest for 15-20 minutes before cooking.

 

Serve warm with jam and cream, or butter and honey or maple syrup, lemon and sugar – so many choices – I’d love you to shares your ideas 😊

 

Pancakes

Ingredients and method the same – just quantity that changes

Ingredients

  • 1 cup plain (All Purpose) GF flour*
  • 2 1/2 tsp baking powder *
  • 2 tbsp white sugar
  • 1 egg
  • ¼ cup milk
  • 1 dstsp lemon juice / white vinegar (to sour milk)
  • 1/2 tsp vanilla extra (optional)
  • 2 tsp butter

*Note – Toppings again vary to taste – any type of fruit, served with breakfasts as hotcakes, on and on…..

 

Blini – a Russian treat

Very popular as a  hors d’oeuvres – The types of flour change and my recipe does not use yeast which keeps it amongst my selection of  “the same but different…. 😊”

Ingredients

  • 1/3 cup buckwheat flour
  • 2/3 cup all-purpose flour
  • ½ tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup milk
  • 1 extra-large egg
  • ¼ cup unsalted butter – added to milk
  • Butter to grease pan

 

Method – As above

*Note – Most popular and trendy topping – creme fraiche or sour cream with thinly sliced smoked salmon and finished with sprigs of dill.

 

Crepe  (Suzette)

Wonderful dessert for special dinners! French old and new and trendy too!

 

Ingredients

  • 3/4 cup all-purpose GF flour
  • ½ tsp baking powder
  • Pinch of salt
  • 1 1/2 cups of milk
  • 2 eggs
  • 3 tblsp butter

 

Method

  • Warm butter, salt and milk until butter has melted.
  • Put flour into a basin and make a well in flour. Break eggs into well and work in some flour.
  • Add warm milk mixture and whisk until smooth.
  • Refrigerate for 2 hours before cooking.
  • The consistency should be like thin cream. If not, thin with more milk.
  • Heat skillet or flat frying pan (preferably one designed for cooking pancakes).
  • Wipe pan with a piece of buttered paper for the first pancake. Lift pan from heat, then ladle in batter and swirl to spread it to edges of pan.
  • Set pan back over heat. Repeat process. You will get better – and so will the pancakes!
  • After 1 minute, lift thin outer edge of pancake with a fine spatula and flip pancake using your fingers or spatula. When cooked, transfer to a plate in a low oven to keep warm

 

Suzette Sauce

  • 2 oranges
  • 1/2 cup castor sugar
  • 200g softened unsalted butter
  • 45ml Cointreau
  • Cognac and Cointreau for flaming

Method

  • In a food processor, blend the grated zest of 2 oranges, about ½ cup castor sugar and 200g softened unsalted butter until pale, then incorporate the juice of the oranges and a shot (45 ml) of Cointreau.
  • Spread cooked Crêpes with some of the orange butter, then fold each crêpe in half twice. Heat the remaining orange butter in a non-stick pan until bubbling, then put in the folded crêpes and heat them through, turning once. Flame with a mixture of Cognac and Cointreau, and serve.

Simple Recipe for Sour-dough Bread

Full credit to Doves Farm UK    Looking for Doves Farm?

Sour Dough Bread is a wonderful and very trendy choice of bread – just takes a week or so to get started on your own bread – (… a week of patience) and then it’s so easy 😊

I have used this simple recipe for a long time and its just wonderful.

Gluten Free White Sourdough Bread

There are three distinct stages to making a sourdough loaf:

  • the starter,
  • the ferment, and
  • the dough itself.

A whole grain flour, such as brown rice or quinoa, is best for making the starter.  This loaf rises in a banneton – (a particular styled tray) which will leave its pattern on the dough when is transferred to your oven tray. You could also raise in a bowl and cook in large bread tin. (a 1kg/2lb bread tin)

 

Starter

8-10 tbsp GF Flour of choice

8-10 tbsp tepid water

 

Ferment

100g (3.5oz) starter – from above

150g (5.3oz) GF Flour of choice

200ml (0.4pt) tepid water

 

 

Dough

500g (17.6oz) GF White Bread Flour

1 tsp salt

150ml (0.3pt) tepid water

450ml (0.8pt) ferment – from above

 

Flour for dusting

1 tbsp oil, for drizzling

 

 

Gluten Free Starter – Important helpful notes

  • Brown Rice Flour, Quinoa Flour or other gluten free whole grain flours are best for making and feeding a gluten free starter.
  • The starter needs to be fed with the regular addition of gluten free flour and water which will stimulate activity.
  • Please make a written record to help you remember the time of your last and next flour and water feed – (use a kitchen timer or set your phone alarm.)
  • Keep and feed your starter in a glass bowl, loosely covered with some cling film or a clean, wet tea towel.
  • Avoid keeping the bowl tightly sealed.
  • The ideal temperature for all of your sourdough stages is a warm place at 22-24°C/70-75°.
  • In cooler room temperatures the starter will take longer to become active so allow for more time between feeds.
  • At warmer room temperatures the starter will become active more quickly and will need feeding more often.
  • Small or large bubbles, a lumpy appearance, a honeycomb texture beneath the surface and a pleasing sour or slightly alcoholic aroma are all signs that your starter is becoming active.
  • If your tap water contains chlorine, use bottled water instead.
  • After feeding the starter with your gluten free flour and water, it should have the consistency of thick custard or porridge and amounts of flour and water can be adjusted to achieve this: if necessary, slightly increase the flour or water to achieve the desired consistency.
  • A larger quantity of starter will need a bigger flour and water feed than a smaller quantity.
  • A dry, flat, sweaty or watery looking starter usually means a feed of flour and water is urgently needed.
  • If a dark, alcoholic smelling liquid forms on the surface of the starter it means your starter has been active but is getting tired so pour off the liquid and feed with flour and water.
  • Remove and discard any mouldy looking crust at the edge of the bowl.
  • Feeding a starter when it looks active (i.e bubbly) will encourage increased activity.
  • To use up any left-over starter, why not make some gluten free sourdough flatbreads or gluten free sourdough pancakes. Otherwise dispose of any unused starter, or keep it at room temperature and feed it regularly until your next baking session.
  • An active starter can be kept in a refrigerator and will need feeding every 7 – 10 days. It can also be frozen but needs a warm place, and flour and water feeds to re-establish its activity.

 

How To make Sour Dough Starter 😊

  1. On the first day, put one tablespoon of flour and one of water into a 500ml glass bowl and mix together. Cover loosely with cling film and leave in a warm place for about 12 hours.
  2. After the 12 hours have passed, add another tablespoon of flour and another two of water, mix together, cover loosely and leave for another 12 hours.
  3. On day two (24 hours since beginning your starter) stir in a third tablespoon of flour and a third of water stir to mix, cover loosely and leave in a warm place for 12 hours.
  4. For the second feed on day two, add a tablespoon of flour and one of water, stir to mix, cover loosely and leave in a warm place for 12 hours.
  5. For the first feed of day three (36 hours since beginning your starter), increase the feed by adding two tablespoons of flour and two of water, stir to mix, cover loosely and leave in a warm place for 12 hours.
  6. On the second fee of day three add two tablespoons of flour and another two of water, mix together and, cover loosely and leave for another 12 hours.
  7. At this point your starter should be bubbly and ready to create your ferment. If the starter is not showing bubbles, repeat the 12-hour flour and water feeding routine, and ensure the starter is kept in a constantly warm place.

Ferment

  1. Once your starter is bubbly, stir the starter and then measure 100g of the starter into a large mixing bowl.
  2. Add 150g flour and 200ml water, stir to make a paste, cover loosely with cling film and leave in a warm place for 4-12 hours until bubbles appear. When bubbly, your ferment is ready to use (you can either dispose of any unused starter after bread making (or keep and feed it regularly until your next baking session 😊  ).

Dough

  1. Dust the inside of the banneton or bread tin with flour and line a large oven tray with parchment.
  2. Add the white bread flour, salt and water to the bowl of ferment and stir to mix.
  3. Continue stirring to make a sticky mass of dough. Avoid adding flour.
  4. Drizzle the oil over the dough and turn the mixture a couple of times in the bowl.
  5. Tip the dough into the prepared banneton, cover with oiled cling film and leave in a warm place until double in size which may take 4 – 12 hours.
  6. Pre-heat the oven.
  7. Remove the cling film and very gently turn the bread out of the banneton onto the prepared oven tray.
  8. Bake for 50 – 60 minutes. You will know the bread is cooked if the base sounds hollow when tapped.

 

Equipment – 25cm/10″ round banneton, or round baking tin,  parchment paper, large oven tray and glass bowl

Temperature – 220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time –  50 to 60 minutes

 

I’d love you to share photos and comments – it takes a while to get organised but fresh warm sour-dough is so trendy and wonderful – you’ll be a star 😊