Gluten Free Made Easy Cook it your way at home with Thermomix ®
Table of contents 4
All-Purpose Gluten Free Flour
6
Gluten and Grain Free Dinner Rolls
8
Chicken and Pear Pie
10
Focaccia Bread
12
Date, Apple and Walnut Tea Bread
14
Savory Crêpes with Seafood
16
Ham and Mushroom Pizza
18
Almond Cake with White Chocolate Topping
20
Lemon Cupcakes
You’re in complete control of your gluten free lifestyle with easy-to-follow recipes using healthy items from your own pantry. With the power of Thermomix at your fingertips gluten-free cooking from scratch is not just possible, it’s fun!
4
GLUTEN FREE MADE EASY
ALL-PURPOSE GLUTEN FREE FLOUR PREPARATION 1. Place quinoa and chia seeds into mixing bowl and grind 1 min/speed 9. 2. Add arrowroot flour and corn starch and blend 20 sec/speed 9. Store in an airtight container until ready to use.
INGREDIENTS 7 oz white quinoa 3.5 oz chia seed 3.5 oz arrowroot flour 7 oz corn starch
TIP
USEFUL ITEMS airtight container THERMOMIX PARTS measuring cup
5 min
5 min
t Try using different flours in this recipe such as soy flour, besan flour (chickpea flour) or sorghum flour. You can also try grinding different grains such as brown rice, amaranth or millet. t To ensure gluten free recipes are gluten free, always read the labels of your products carefully to ensure no wheat or gluten has been used as part of the production process.
easy
595 gram (approx. 21 oz)
Per 100 g: Energy 1598 kJ/ 380 kcal Protein 7.5 g/Carb 63.3 g/Fat 9.2 g
6
GLUTEN FREE MADE EASY
GLUTEN AND GRAIN FREE DINNER ROLLS INGREDIENTS 7 oz raw almonds 1 oz psyllium husks 2 tsp gluten free baking powder 1 tsp ďŹ ne sea salt 3 egg whites, from large eggs 1 oz apple cider vinegar 9 oz water, boiled
USEFUL ITEMS large baking sheet, parchment paper, cooling rack, airtight container
THERMOMIX PARTS measuring cup
PREPARATION 1. Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside. 2. Place almonds and psyllium into mixing bowl and grind 10 sec/ speed 9. 3. Add baking powder and salt and combine Turbo/0.5 sec/4 times. 4. Add egg whites and vinegar and knead 20 sec/w. 5. Add boiling water and knead 1 min/w. Dough will be sticky but workable with spatula. 6. Divide dough into 5 equal-sized pieces, form into rolls and place onto prepared baking sheet. Bake 50-55 minutes, or until lightly golden. 7. Allow to cool 5 minutes before transferring to a cooling rack. Serve warm or allow to cool completely (approx. 20 minutes) before transferring to an airtight container until ready to serve.
TIP t To ensure gluten free recipes are gluten free, always read the labels of your products carefully to ensure traces of wheat or gluten have not been used as part of the production process. t This recipe will work in a convection oven, but the rolls will not rise as much. A conventional oven setting is recommended.
5 5 min
1 h 20 min
easy
5 pieces
Per 1 piece (1 roll): Energy 1260 kJ/ 300 kcal Protein 11.2 g/Carb 3.1 g/Fat 26.2 g
8
GLUTEN FREE MADE EASY
CHICKEN AND PEAR PIE PREPARATION
INGREDIENTS Gluten Free Pastry unsalted butter, to grease 5 oz rice flour 2.5 oz arrowroot flour 3 oz corn starch, plus extra to dust ¼ tsp fine sea salt 2 tsp xanthan gum 5.5 oz unsalted butter, chilled 1 large egg 1 tsp apple cider vinegar 1.5 oz water, chilled Chicken and Pear Filling 2 garlic cloves 1 leek, white part only, cut into pieces 2 oz unsalted butter 24 oz chicken thigh, boneless and skinless, cut into cubes (1 in.) 3 sprigs fresh thyme, leaves only ½ tsp ground black pepper 2 oz water 2-3 tbsp corn starch 1 tbsp vegetable stock paste (see Tips) 2 oz white wine 5.5 oz pear (approx. 1 pear) peeled, cored and cut into cubes (¾ in.) 2 oz heavy whipping cream (35% fat)
USEFUL ITEMS deep-dish pie pan (approx. 9 in.), silicone baking mat, cling wrap, parchment paper, rolling pin, bowl
THERMOMIX PARTS measuring cup, spatula
Gluten Free Pastry 1. Grease a deep-dish pie pan and set aside. Place rice flour, arrowroot flour, corn starch, salt and xanthan gum into mixing bowl and mix 5 sec/speed 4. 2. Add butter and combine 10 sec/speed 6. 3. Add egg, vinegar and water. Mix 10 sec/speed 6 and knead 30 sec/w. 4. Transfer dough onto a silicone baking mat or floured work surface and work into a tight ball. Wrap in cling wrap and place in refrigerator to chill for a minimum of 30 minutes. 5. Preheat oven to 350°F. Roll out of the pastry between a silicone baking mat and a sheet of parchment paper or between two sheets of parchment paper into a circle (10 in.). 6. Line pie pan with rolled out pastry and place in refrigerator to chill for 15 minutes. Wrap remaining pastry in cling wrap and place in refrigerator until ready to use. 7. Blind bake pastry crust for 20 minutes (350°F) or until lightly golden. Set pastry crust aside to cool while you prepare the filling. Chicken and Pear Filling 8. Preheat oven to 400°F. 9. Place garlic and leek into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula. 10. Add butter and sauté 3 min/Varoma/speed 1. 11. Add chicken, thyme and pepper and cook 5 min/195°F/(/speed 1. Scrape down sides of mixing bowl with spatula. 12. Place a bowl onto mixing bowl lid and weigh in water. Add corn starch to bowl and stir until dissolved. 13. Add corn starch and water mixture, stock paste and wine and cook 5 min/195°F/(/speed 1. 14. Add pear and cook 8 min/195°F/(/speed 1. 15. Add cream and combine 20 sec/(/speed 1. Transfer chicken and pear filling into pastry crust. Roll out remaining refrigerated pastry on a silicone mat or floured work surface into a circle (9 in.). 16. Place pastry over pie and seal edges by pressing down with fingertips or a fork. Make two slits in center of pastry to allow steam to escape. Bake 40-50 minutes (400°F) or until golden brown. Serve hot.
8 25 min
2 h 40 min
medium
8 portions
Per 1 portion (8 oz): Energy 2086 kJ/501 kcal Protein 20 g/Carb 40 g/Fat 29 g
TIP t Refer to The Basic Cookbook for the Vegetable Stock Paste recipe. t Serve Chicken and Pear Pie as a hearty meal with your favorite steamed vegetables or salad on the side. t Leftovers store well in a sealable container in the refrigerator for lunches the next day. t To ensure gluten free recipes are gluten free, always read the labels of your products as some may contain traces of wheat or gluten. t For tips on how to blind bake your pastry, refer to any of the pastry recipes in The Basic Cookbook.
10
GLUTEN FREE MADE EASY
FOCACCIA BREAD INGREDIENTS 1 oz olive oil, plus extra to grease and to drizzle 2 oz blanched almonds 7.5 oz corn starch 4 oz all-purpose gluten free flour 2½ tsp dried instant yeast 2 tsp sugar 2 tsp xanthan gum 2 tsp fine sea salt 11-12 oz water 1 sprig fresh rosemary, leaves only 1 tsp coarse salt, to taste
PREPARATION 1. Grease a large rectangular baking pan with oil and set aside. 2. Place almonds into mixing bowl and grind 5 sec/speed 10. 3. Add corn starch, all-purpose gluten free flour, yeast, sugar, xanthan gum, fine sea salt, water and oil, mix 1 min/100°F/speed 5. Transfer to prepared baking pan and spread out to the edges of pan with an oiled spatula, cover loosely with oiled cling wrap and leave to rise for 20 minutes in a warm place. Meanwhile preheat oven to 400°F. 4. Use oiled fingertips to make dimple impressions all over the dough, sprinkle with rosemary and coarse salt, then drizzle with oil. 5. Bake 25-35 minutes (400°F) or until golden brown. Allow to cool in pan and tear or slice to serve.
TIP
USEFUL ITEMS baking pan, spatula, cling wrap
THERMOMIX PARTS measuring cup
t For sticky doughs like this one, where you may have a lot of dough stuck to the mixing blades after pouring it out, place mixing bowl back into position and mix 2 sec/speed 10. The remaining dough should now be easy to remove using the spatula. t When making Focaccia in a cold environment, in step 3 mix 2 min/100°F/speed 3.5 so the yeast can activate. “Proofing” may also take up to 40 minutes for dough to double in size in a cold environment.
12 10 min
1h
easy
12 portions
Per 1 portion: Energy 634 kJ/ 24 kcal Protein 3 g/Carb 24.9 g/Fat 4.4 g
12
GLUTEN FREE MADE EASY
DATE, APPLE AND WALNUT TEA BREAD INGREDIENTS 2 oz olive oil, plus extra to grease 8.5 oz brown rice 3 oz pitted dates 5 oz apples (e.g. Pink Lady), quartered 1½ tsp gluten free baking powder 1 tsp baking soda ½ tsp xanthan gum ½ tsp fine sea salt 2 oz sugar 3 oz chopped walnuts 3 large eggs 3.5 oz water
PREPARATION 1. Preheat oven to 350°F and grease a large loaf pan with oil and set aside. 2. Place rice into mixing bowl and grind 2 min/speed 10. Transfer to a bowl and set aside. 3. Place dates and apples into mixing bowl and chop 5 sec/speed 5. 4. Add oil, reserved ground rice, baking powder, baking soda, xanthan gum, salt, sugar, walnuts, eggs and water and mix 20 sec/speed 4. 5. Transfer to prepared loaf pan and bake approx. 50 minutes (350°F) or until a skewer inserted in the center comes out clean. Remove loaf from pan and allow to cool on a wire cooling rack. Slice before serving.
VARIATION t Walnuts can be replaced with almonds: chop with dates and apples then continue with recipe.
USEFUL ITEMS loaf pan (approx. 9 in. x 5 in.), bowl, toothpick or skewer, cooling rack
THERMOMIX PARTS measuring cup
Per 1 slice:
16 10 min
1h
easy
16 slices
Energy 731 kJ/ 175 kcal Protein 3.2 g/Carb 20.7 g/Fat 8.8 g
14
GLUTEN FREE MADE EASY
SAVORY CRÊPES WITH SEAFOOD PREPARATION
INGREDIENTS Crêpe Batter 3 large eggs 1 tsp fine sea salt 10.5 oz whole milk 5.5 oz rice flour 2 oz salted butter, room temperature, plus extra to fry Filling 3 garlic cloves 3 oz shallots, halved 1 oz fresh parsley leaves (approx. 15 - 20 sprigs) plus extra to serve 1 oz salted butter, room temperature 18 oz mix of seafood, frozen 1 oz crème fraîche
USEFUL ITEMS bowl, aluminum foil, baking pan, parchment paper, crêpe or frying pan, small ladle
THERMOMIX PARTS measuring cup, spatula, simmering basket
Crêpe Batter 1. Place eggs, salt, milk, flour and butter into mixing bowl and mix 30 sec/speed 3. Transfer batter into a bowl and set aside to rest for 30 minutes. Meanwhile, clean mixing bowl and make filling. Filling 2. Place garlic, shallots and parsley into mixing bowl and chop 10 sec/ speed 5. Scrape down sides of mixing bowl with spatula. 3. Add butter and mix 10 sec/(/speed 5. Scrape down sides of mixing bowl with spatula. 4. Add seafood mix and cook 6 min/250°F/(/speed x. Strain through simmering basket collecting juices below. Cover cooked seafood with aluminum foil to keep warm. 5. Pour juices back into mixing bowl. Reduce, without measuring cup, 15 min/212°F/speed x. 6. Discard half of reduced cooking juices (keep approx. 1 oz) add crème fraîche and stir 10 sec/speed 3. Leave in mixing bowl to keep warm and set aside. 7. Preheat oven to 350°F and line a baking pan with parchment paper. 8. Heat 1 tbsp of butter in a large crêpe pan or frying pan over medium heat. Pour a small ladle of batter into the center and spread out thinly. Cook for 2-3 minutes on each side and transfer to a plate. Repeat, adding more butter when necessary, until all batter is used. 9. Divide seafood mixture and sauce evenly between crêpes and fold in sides to create a square. Place into the prepared baking pan. Bake for 10-15 minutes (350°F) until crisp and golden. Serve immediately with a sprinkling of freshly chopped parsley leaves.
TIP t Crème fraîche can be replaced with sour cream.
6 50 min
1 h 30 min
easy
6 portions
Per 1 portion (10 oz): Energy 1251 kJ/ 358 kcal Protein 21 g/Carb 27 g/Fat 19 g
16
GLUTEN FREE MADE EASY
HAM AND MUSHROOM PIZZA INGREDIENTS non-stick cooking spray 2 oz cheddar cheese 3 oz dried garbanzo beans 1 oz whole milk 1 oz extra virgin olive oil 2 large eggs ½ tbsp dried oregano 1 tsp ďŹ ne sea salt 2 oz pizza sauce 2 oz ham, cut in thin strips 2 oz fresh button mushrooms, sliced
PREPARATION 1. Grease a cast iron frying pan with non-stick cooking spray. Set aside. 2. Place cheese into mixing bowl and grate 5 sec/speed 8. Transfer to a bowl and set aside. 3. Place dried garbanzo beans into mixing bowl and grind 1 min/ speed 10. 4. Add milk, oil, eggs, oregano and salt and mix 15 sec/speed 3. Finish mixing with spatula. 5. Pour into a cast iron frying pan and cook on stove over medium heat for 2-3 minutes. Spread over the surface of the cooked pizza crust: sauce, mushrooms, ham, and reserved grated cheese. Place under broiler on high setting for 4-6 minutes until cheese is fully melted. Serve immediately.
USEFUL ITEMS cast iron frying pan (9 in.), bowl
TIP t To add more crunch to the pizza base add 1 oz ground Parmesan cheese with the milk, oil and eggs.
THERMOMIX PARTS measuring cup, spatula
VARIATION t Replace topping ingredients with others of choice (e.g. tuna, olives, peppers etc.).
2 10 min
30 min
easy
2 portions
Per 1 portion (16 oz): Energy 2230 kJ/ 557 kcal Protein 29 g/Carb 32 g/Fat 36 g
18
GLUTEN FREE MADE EASY
ALMOND CAKE WITH WHITE CHOCOLATE TOPPING PREPARATION
INGREDIENTS Cake 3.5 oz unsalted butter, plus extra to grease 5.5 oz dark chocolate, small pieces, chips or chunks 4 extra large eggs 4.5 oz caster sugar 4.5 oz ground almonds 1 tsp baking powder White Chocolate Topping 5.5 oz white chocolate, small pieces, chips or chunks 2 oz water 2 oz unsalted butter
USEFUL ITEMS springform pan (8 in.), parchment paper
THERMOMIX PARTS measuring cup, spatula, butterfly whisk
Cake 1. Preheat oven to 350°F. Grease and line a springform pan with parchment paper. 2. Place dark chocolate and butter into mixing bowl and chop 10 sec/ speed 7. Scrape down sides of mixing bowl with spatula and melt 2 min/120°F/speed 2. Scrape down sides of mixing bowl with spatula and melt again 2 min/120°F/speed 1. 3. Insert butterfly whisk. Add eggs and sugar and cook 10 min/120°F/ speed 3. 4. Add almonds and baking powder and mix 20 sec/speed 2. Finish mixing with spatula and transfer to prepared springform pan. Bake 20 minutes (350°F). Meanwhile, clean mixing bowl. Allow cake to cool in pan. White Chocolate Topping 5. Place white chocolate into mixing bowl and chop 10 sec/speed 7. 6. Add water and heat 4 min/100°F/speed 2. 7. Add butter and mix 4 min/100°F/speed 2.5. Pour chocolate topping over cooled cake in springform pan and refrigerate 2 hours. Remove cake from springform pan, cut into slices and serve.
12 20 min
2 h 50 min
easy
12 portions
Per 1 portion (3 oz): Energy 1191 kJ/ 350 kcal Protein 6 g/Carb 29 g/Fat 25 g
20
GLUTEN FREE MADE EASY
LEMON CUPCAKES INGREDIENTS 4.5 oz sugar, plus extra to sprinkle 1 tbsp vanilla sugar 3-5 lemons, thin peelings of zest, to taste 4 extra large eggs 4 oz sunflower oil 4 oz plain yogurt, lemon flavored 1 oz lemon juice 6.5 oz all-purpose gluten free flour 2 oz corn starch 1 tsp baking powder 1 tsp dried instant yeast 1 pinch fine sea salt
PREPARATION 1. Line two 12-hole muffin or cupcake pans with paper baking cups. 2. Place sugar, vanilla sugar and lemon zest into mixing bowl and grind 30 sec/speed 10. Scrape down sides of mixing bowl with spatula. 3. Add eggs and whip 3 min/100°F/speed 5. Mix 3 min/speed 5. 4. Add oil, yogurt and lemon juice and whip 15 sec/speed 5. 5. Add flour, corn starch, baking powder, yeast and salt and mix 6 sec/ speed 6. Fill muffin cups until ¾ full and chill in refrigerator for 30 minutes. Meanwhile, preheat oven to 400°F. 6. Sprinkle cupcakes with a little sugar and bake for 12-14 minutes (400°F) or until browned. Allow to cool and serve.
USEFUL ITEMS muffin pans, large baking cups
THERMOMIX PARTS measuring cup, spatula
24 15 min
1 h 15 min
easy
24 pieces
Per 1 piece (1 oz): Energy 366 kJ/ 112 kcal Protein 2 g/Carb 13 g/Fat 6 g
Notes
GLUTEN FREE MADE EASY Experience the ultimate in “gluten freedom” by preparing the food your body needs_without compromise. Start by making your own low-cost gluten free flour and enjoy the satisfaction of making wheat-free pizza, savory crepes, breads and cakes the whole family will enjoy.
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