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BOOK GIVEAWAY T H E S O U T H A F R I C A N G L U T E N - F R E E C O O K B O O K

GLUTEN maximus

BELOW: There’s help at hand in the shape of The South African Gluten-free Cookbook which conveniently presents 100 recipes – all tried and tested

Being gluten or lactose intolerant has become quite trendy in the last few years. While large parts of the population have become hyper-vigilant about the amount of carbohydrates they eat, many are unaware of the role that gluten can play.

Gluten is a protein found in wheat and grains or cereals which makes dough elastic and springy. “Gluten helps foods maintain their shape, acting as a glue that holds food together,” is the way that the Coeliac organisation website states it.

People afflicted with Coeliac disease – a genuine intolerance for gluten which causes inflammation

EATING HEALTHILY IS IMPORTANT. FIVE FRUIT AND VEG A DAY, AND ALL THAT… GLUTEN IS ONE OF THOSE THINGS WHICH IS FOUND IN A LOT OF FOODS AND WHICH CAN MAKE PEOPLES’ LIVE MISERABLE – ASK ANYONE SUFFERING FROM COELIAC DISEASE.

of the bowel and intestine and massive discomfort and bloating – have battled for years not only to find products missing this ingredient but also to find recipes. There’s help at hand in the shape of The South African Gluten-free Cookbook which conveniently presents 100 recipes – all tried and tested – which will make life so much easier for Coeliacs.

One of the most important elements of managing Coeliac disease is knowing which foods contain gluten and which alternative source will give the best results when cooking. This book discusses the various types of flours as well as providing a great gluten-free flour mix which is then used as the basis of many recipes between its pages.

And it’s not just baking: There are fantastic cauliflower, quinoa and kale options with salmon, pesto and Asian-inspired chicken dishes.

It also doesn’t mean that life needs to be boring or devoid of any pleasure or baked goods. Coeliacs can enjoy freshly-baked – gloriously gluten-free! – waffles, mince pies, Yorkshire pudding and pumpkin fritters as well as breads and quiches galore. GLUTEN-FREE FLOUR MIX

500 g white rice flour 350 g brown rice flour 200 g potato flour/ starch 150 g tapioca flour/ starch 50 ml (30 g) fat-free milk powder 10 ml xanthan gum Combine all the ingredients in a bowl and use a wire whisk to blend well. Store in an airtight container and use as necessary.

NOTES

We use the gluten-free flour mix in many recipes in this book. Where ‘gluten-free flour mix’ is specified, the recipe has been tested using this mix.

When calculating quantities, remember that 150 g flour equals 250 ml or 1 cup.

To make self-raising flour, add 5 ml glutenfree baking powder for every 250 ml of flour called for.

Sticky toffee pudding

A COPY OF THE SOUTH AFRICAN GLUTEN-FREE COOKBOOK See T&C’s on pg 04 To qualify, send an e-mail or a postcard clearly marked Cheers Book Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a contact telephone number to qualify for the lucky draw. ADDRESS: cheers@cheersmag.co.za or Cheers, PO Box 259, Rondebosch 7701. Entry deadline: 15th August 2017 LIKE us on www.facebook.com/CheersMag to double your chance of winning.

Apple and blueberry crumble

BOOK GIVEAWAY T H E S O U T H A F R I C A N G L U T E N - F R E E C O O K B O O K

Apple and blueberry crumble Makes 4–6

1 can (400 g) pie apples, roughly chopped 250 g fresh blueberries 125 ml castor sugar 15 ml lemon juice 5 ml vanilla extract CRUMBLE 125 ml gluten-free flour (see box on page 44) 45 ml brown sugar 50 g butter 60 ml gluten-free rolled oats 25 g flaked almonds 45 ml shredded coconut 5 ml gluten-free ground cinnamon (optional)

1 Combine the apples, blueberries, castor sugar, lemon juice and vanilla extract in a bowl and mix well, but gently. 2 Divide the mixture between 4–6 ovenprooframekins. Place the ramekins on a baking tray. (Instead ofindividual ramekins, you can use an ovenproofbaking dish.) 3 Top generously with crumble and bake in a preheated oven at 180°C for 15–20 minutes until the crumble is golden. (For a single dish, bake for 25–40 minutes.) 4 For the crumble, place the gluten-free flour, brown sugar and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs. (You can also rub the butter in using your fingertips.) 5 Stir in the oats, flaked almonds, coconut and ground cinnamon (if using).

Sticky toffee pudding Serves 6–8

250 g dried pitted dates, chopped 500 ml boiling water 10 ml bicarbonate of soda 10 ml vanilla extract 100 g butter 375 ml white sugar 2 eggs 750 ml gluten-free flour mix (see box on page 44) 10 ml gluten-free baking powder TOFFEE SAUCE 250 ml cream 125 ml brown sugar 125 ml white sugar 125 ml golden syrup 100 g butter 5 ml vanilla extract

1 Put the dates into a bowl and pour over the boiling water. Stir in the bicarbonate of soda and vanilla extract and leave to cool. 2 In a separate bowl, cream the butter and white sugar well. 3 Add the eggs, one at a time, mixing well before each addition. 4 Sift the dry ingredients and add to the creamed mixture alternately with the cooled date mixture. Mix well. 5 Pour the mixture into a deep 20 x 30 cm ovenproofbaking dish that has been greased with butter. 6 Bake in a preheated oven at 180°C for 30–40 minutes until cooked. Remove from the oven and prick all over with a skewer. Pour over the toffee sauce and leave for up to 10 minutes so that the sauce can soak into the pudding. Ifnot serving immediately, leave to cool and reheat before serving. 7 For the sauce, put all the ingredients into a saucepan and heat until the sugars dissolve. Bring to the boil and cook for 5 minutes. 8 Pour the hot sauce over the pudding as soon as it comes out of the oven.

Ricotta hotcakes Makes 10–12

250 g ricotta cheese 180 ml milk 2 eggs, separated 250 ml gluten-free flour mix (see box on right) 5 ml baking powder 30 ml castor sugar 3 ml salt oil for frying

1 Combine the ricotta, milk and egg yolks in a bowl and mix well. 2 Sift the gluten-free flour, baking powder, castor sugar and salt. Add to the ricotta and mix to combine. 3 Beat the egg whites until stiff and fold into the mixture. 4 Heat a little oil in a nonstick frying pan. Drop spoonfuls of mixture into the pan and cook until bubbles appear on the surface, then turn them over and cook on the other side until golden in colour. 5 Serve these warm with crispy bacon and maple syrup.

The South African Gluten-Free Cookbook byStruikLifestyle,RRP R220.00 Images Credit:Myburgh du Plessis © Penguin Random House South Africa (Pty) Ltd