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Happy Baking!

FAQ videos

If you have a question you would like me to answer relating to any recipes, ingredients or anything else you have concerns about, please comment below...

I am going to upload some YouTube videos to answer them!

Tortillas and Water Buttons

Tortillas

gluten free, dairy free, egg free, nut free, corn free, soy free, sugar free
suitable for RPAH Elimination and Failsafe diet

These are great as a bread alternative for breakfast and lunch and for those who are yeast free too.

They are not pliable, so not suitable to use as wraps... see Flatbread (wraps)

We use them as burger buns, sandwiches or just plain in fun shapes.










Some helpful tips to get the best result:

TIP 1
Do not add too much water. Add it slowly and wait for the water to be combined. The gums take a little while to activate... wait until the mix starts to come together

Add water slowly until dough comes together

TIP 2
Once the mix has come together, remove from the bowl and knead until smooth. The dough is very soft and easy to work with.





Tip dough out of machine and then bring together in a ball

Knead until smooth

TIP 3
Roll out using a floured rolling pin and cut into desired shapes. We use a small circle for children's burgers, and a large one for adults.

Roll out and cut shapes using cookie cutters

TIP 4
Cook in a very hot ungreased pan until the surface starts to bubble, flip and cook briefly on the second side.

Cook until bubbles form on the surface, then flip

TIP 5
Tortillas can be frozen. Defrost on bench or in the microwave.


VARIATIONS
Use different cookie cutters for fun shapes... Use large shapes for best results

Dinosaurs...



This is a small quantity of dough, if you have a large family,

you will need to double or triple the recipe.



Water Buttons

gluten free, dairy free, egg free, nut free, corn free, soy free, sugar free
These are the same recipe as the tortillas, just baked instead of cooking in the pan.

Cut out in whatever shapes you like... sticks are good for dipping or use fun shapes for the kids.















TIP
Do not add too much water. When you add water to biscuits it makes them hard. If you add too much they will be too hard to bite. If you have added all the water the recipe calls for, add some more Nuttelex instead if you need more moisture.

(we use more water when making rusks so babies can't bite through them)

VARIATIONS
Sprinkle with garlic salt before baking...
Mix some poppy seeds into the dough...
Mix some parsley and crushed garlic into the dough...


Happy Baking!



Flatbread (wraps)

Making Flatbread (wraps)

gluten free, dairy free, egg free, nut free, corn free, soy free, sugar free
suitable for RPAH Elimination and Failsafe diet

These are really delicious, soft and pliable to make the perfect wrap.



Here are a collection of tips to help you make the best wrap...









TIP 1

Don't be tempted to thin the batter... just add 1 1/4 cups of water. The batter will be very thick and you will need to use a spatula to spread it in the pan. If you add more water the gums will lose stability and the batter will lose its structure.

The batter will be thick and glossy

TIP 2
Spread out the batter in your pan with a spatula. Start in the centre and spread out around your pan... spread it as thinly as you would like it to be. If you want to make 'naan' style bread, leave it nice and thick.

Spread out the batter with your spatula

TIP 3
Use a cold pan to spread the batter. This will stop the batter from instantly cooking and give you time to spread it out to your desired consistency. Cool down your pan in between wraps by rinsing the back under cold water until there is no steam.



Cool the back of the pan under cold water



Leave under the water until there is no more steam

TIP 4
Layer your hot wraps on top of eachother to soften... When they are first cooked they are crispy. If you want to use them as wraps, the steam, when layered, will soften them and make them pliable



Layer your wraps... the steam will soften them

TIP 5
Freeze leftover wraps between layers of baking paper for quick lunches. Defrost on the bench or in the microwave.


Enjoy filled with meat and salad, spread with melted garlic butter to have with your fav curry, wrap it around a sausage or just eat them plain!



What's in the book?

Here are some images to show you what you can create with my recipe book.... this is only a small sample and there is food for all occasions... Everything is gluten free, dairy free, egg free, nut free, soy free, corn free and sugar free. There is a sugar section for those who can tolerate it. All recipes are suitable during the RPAH Elimination and Failsafe diet.

breads and other essentials

Yeasted Bread



Wraps

Tortillas

sweet and savoury snacks




Water Buttons

Pretzels

Millet cookies



Vanilla Cookies and Jam Drops

Cupcakes

Icecream

choko creations





Choko - can be used sweet or savoury... we use it instead of pears

Choko Crumble



choko fruit straps/leather/rollups

Choko Jam

entertaining ideas...

Parties - chicken schnitzel fingers, sausage rolls, burgers

Cookies and Cake Pops

Christmas Baking

This is just a little taste of the goodies you can create... all the recipes suit the most sensitive and are the starting point to all you can imagine

Happy Baking!

recipe index is below... and more images can be found on Facebook in the Photo Albums

Gluten Free Pita Pockets

PITA POCKETS

gluten free, dairy free, egg free, nut free, corn free, soy free, sugar free

suitable for RPAH Elimination and Failsafe diet

There are some things that the wheat eaters get that are just not quite right when made gluten free... when I saw the post yesterday and all the excitement over the pita breads, I thought oh wow wish we could have them!

And I thought probably won't work but maybe I should give it a go... after all the bread dough I use has been pretty flexible at making a variety of things




So I used my GUAR GUM Bread Dough...
You will find it in the Bread Section of my current recipe book.

STEP ONE
Make the dough following the instructions in the recipe
(for step by step help see the post here...Technique - bread making with yeast )



Guar Gum Bread Dough

STEP TWO
The dough is very sticky and hard to handle so you need a lot of rice flour to help you.
Line the bench with baking paper and sprinkle with rice flour
Coat the rolling pin with lots as well as your hands




Use lots of rice flour to help the dough be easy to handle and roll out

Roll a small ball of dough in your floured hands and then roll out carefully (press lightly) into a small circle until fairly thin




Roll out till thin and then place on a lined baking tray

Place on a lined baking sheet and repeat until you have used all your dough.

I then left then to proof as I normally do in the bread recipe for 10 minutes

STEP THREE
Now while they are still in the oven, turn the oven on to 220 degrees

In 10-15 minutes you will see them puff up... they may not puff up as hugely as the wheat version

Remove from the oven and cool slightly




Finished Pitas cooling...

STEP FOUR
Split your pitas while still warm... using a small knife, cut carefully along one edge to split

 (they may not looked puffed all over, but when you cut them open,

they have separated all the way through)



Wow look a pocket!

Leave to continue cooling and then enjoy!

See if you can wait for fillings or like my children, just eat them off the bench...

TIPS:
Do not cook them too long, once they are browning it is too long and they will be crunchy... so watch them closely
Use a small serrated knife to split them... even if they haven't puffed entirely, once you start to split, you will see an air pocket... then use your knife to gently separate the rest of the inside
Split and then freeze between layers of baking paper... defrost in the microwave or just leave on the bench until ready to use

Thanks to Frilly Pants for the inspiration ... check out her wheat version