Carolié de Koster’s Wheat-free Recipes

Carolié contributed delicious wheat and gluten-free recipes for those of you who are wheat or gluten intolerant or if you just want to try a healthier version of popular recipes.  More info about Carolié at the bottom of the post.

RECIPES

Wheat-free Rusks or Biscotti (makes about 30 fingers)

2 large eggs
125 ml sugar
2 ml salt
2 ml vanilla essence
200 ml self-raising rice flour
50 ml oil
125 ml boiling water
100 ml flaked almonds, toasted and roughly chopped

1. Preheat the oven to 180ºC.  Grease a 28 x 20 cm ovenproof dish or a Swiss roll style tin well with non-stick cooking spray.
2. Combine the eggs, sugar, salt and essence in a large mixing bowl with an electric hand mixer until pale yellow and spongy.
3. Combine the rice flour and baking powder in a second mixing bowl and add it to the egg mixture.  Mix only until combined.
4. Add the oil and water and stir to make a runny batter.
5. Pour the prepared batter into the prepared dish or tin and bake for about 20 minutes or until golden and firm to the touch.
6. Set aside to cool in the tin before transferring it to a cutting board.  Cut into fingers with a serrated or electric knife.
7. Dry the rusks or biscotti out in the oven at 60 ºC for 3 to 4 hours.  Set aside to cool and store in an airtight container.

Notes
You can also use 200 ml rice flour and 10 ml baking powder if you cannot find self-raising rice flour.

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Gluten-free Vegetable Tart or Quiche (8 servings)

Crust
250 ml rice flour
50 ml corn flour
50 ml potato flour or 60 ml soya flour
125 g chilled butter or margarine, grated
1 large egg
± 50 ml water

Vegetable filling
2 tsp (10 ml) oil
250 ml leek, very coarsely chopped
250 ml finely diced pumpkin or butternut?
60 ml) halved and sliced courgette (1 small)
60 ml trimmed and sliced young green beans or additional courgette
1 small or ½ large red capsicum, seeded and cut into strips
2,5 ml crushed garlic
2,5 ml salt
2 fresh basil leaves, shredded (optional)
250 ml milk
3 large eggs
125 ml grated strong cheese such as Edam or Parmesan or ½ of each
freshly ground black pepper

To serve and garnish
salad garnish as preferred including sliced cucumber and chives

1. Preheat the oven to 180 °C and grease a medium pie dish (24 to 26 cm) with non-stick cooking spray.
2. To make the pastry, place the dry ingredients and butter or margarine into the bowl of a food processor and process on pulse until crumbly.
3. Add the water a few drops at a time until the pastry holds together and is neither dry nor sticky.
4. Knead the pastry gently on a surface sprinkled with any of the flours used just until smooth.
5. Spoon the soft pastry into the pie dish and with the back of a spoon, spread it evenly over the base and sides, making sure to spread out thinly in the corners.  Refrigerate the pie dish while making the filling.
6. To make the filling, heat the oil in a large saucepan and add the leek.  Cook over moderate heat for 3 minutes, stirring until softened but not at all browned.
7. Add the pumpkin or butternut  and cook and stir 3 minutes more.
8. Add all the vegetable ingredients including the basil, stir and cook 3 minutes and set aside to cool.
9. Beat together the milk and eggs in a measuring jug and set aside.
10. Spoon the vegetable mixture evenly over the crust, pour the milk and egg mixture over the vegetables and sprinkle with cheese and freshly ground black pepper.
11. Bake for about 25 minutes or until golden and set.
12. Allow to rest a short while before cutting into neat triangles.
13. Serve warm with any preferred salad garnish.

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