How does the free from toad get in the hole?

It’s March and it is snowing today! I have been out and I did get soaked to the skin – urgh! It is not nice snow – more the sloppy sort that doesn’t stick around long enough to freeze properly. If you are thinking of cooking a really warming comforting meal you need go no further than the recipe for toad in the hole. But there is a catch if you are lactose and gluten or wheat free. How does the toad get in the free from hole? Make the following recipe and find out!

Ingredients

400 mls of lactose free milk

6 gluten free sausages

200g of gluten free self-raising flour

1 teaspoon of gluten free mustard powder

salt & pepper

3 eggs

1 tablespoon of olive oil

Method

weigh the flour into a bowl and add the mustard powder and mix well

break the three eggs into the bowl and add the lactose free milk

add salt & pepper and mix well

add the oil to a dish and heat in the oven

prick the sausages and add to the pan

pour around the batter and place in the top of an oven at gas mark 7 or 220 degrees C till the surface is nice and brown.

Serves four for a meal – if you have a problem with higher fat foods and your IBS then you might need to be cautious with your portion size. Also don’t forget this is a high fat meal so it is for occasional consumption only – when you really need a lift midwinter after going for a long walk in the snow perhaps! 😉

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Easter Hot Cross Buns

Hot cross buns are an integral part of the Easter festivities – being on a wheat free diet shouldn’t exclude you from enjoying them.

DSCF1295modaIngredients
350g Brown Wheat/Gluten Free bread flour
2¼ Teaspoons xanthan gum
4½ Tablespoons castor sugar
1½ Teaspoons cinnamon
1¼ Fresh grated nutmeg
¼ Teaspoon of salt
3 Eggs
3 Tablespoons of olive oil based spread
1 Teaspoon vinegar
280 ml warm water
¾ Teaspoon sugar
3½ Teaspoons of dried fast acting yeast
125g Sultanas

To make the cross

Wheat free brown bread flour

1/2 egg (use the other half to glaze the buns.)

Method

This mix produces a very stiff dough so a powerful mixer with a kneader tool attachment is needed

Weight out the flour, xanthan gum, castor sugar, cinnamon, freshly grated nutmeg and salt into a bowl, mix the dried ingredients well.
In another bowl add the warm water, and sugar – dissolve and add fast acting yeast and leave till a foam forms on the surface.
Add the eggs, butter and vinegar to another bowl and beat and add the yeast mixture
Set the mixer to a slow speed to start and begin to add the dry ingredients to the wet and when all the ingredients are added mix well.
Add the sultanas and mix well with a spoon.
Quickly drop about 60g of mix into a greased bun tray and leave in a warm place for 30 minutes to rise.

Once risen, mix the cross flour and add a cross to each bun. Glaze with half an egg. Cook in an oven gas mark 6, 200 degrees C till risen and cooked through.

Serve and enjoy!”

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Best consumed within 24 hours of baking – I am sure you won’t have a problem with this bit! I have not added any candid peel to the recipe as I don’t like it but you could add some if you do.

 

Buckwheat blueberry pancakes with maple syrup

Don’t be mistaken – buckwheat is not wheat, it is related to rhubarb and is therefore suitable for a gluten-free , low lactose, wheat free diet. Buckwheat is used widely in Europe and makes the most wonderful pancakes, hence the following recipe. I also find that blueberries make a very tasty addition to pancakes, cakes and biscuits. So an occasional treat for a special breakfast – these pancakes won’t be around for long!

DSC00595Ingredients

2 eggs

175g Wholegrain buckwheat flour

1 teaspoon of bicarbonate of soda

2 teaspoons of cream of tartar

300ml of lactose free milk (or other dairy free alternative)

200g fresh blueberries

2 tablespoons of castor sugar

salt

spray oil to fry

maple syrup to serve

Method

Mix together eggs and milk.

Weigh out buckwheat flour, bicarbonate of soda, cream of tartar and salt. Mix together and add to the milk & egg mixture and mix well.

Add blueberries and mix well.

Spray oil into a non stick frying pan and drop some of the mix into the pan and turn when the base is cooked. Remove from the pan and place in an oven at gas mark 5 till cooked through.

Serve whilst still warm with maple syrup.

The pancakes are not too sweet but are obviously sweet when the syrup is poured over!

**Please be careful and DO NOT try to eat these when hot from the oven – the blueberries get very hot and will burst and leak hot juice if eaten too soon** Also buckwheat has been the cause of some allergic reactions, so if you have not eaten it before just try a little to start with.

Updated 22.11.14