The gluten free plan

Imagine visiting a restaurant and browsing an entirely gluten-free menu, filled with all the things you could only otherwise dream of eating. The chef just so happens to be gluten-free themselves, meaning you have total peace of mind that everything is going to be prepared safely. And, of course, they’re equipped with all the right ingredients and top-secret recipes to make food that doesn’t taste or look gluten-free.

Well, I’ve got some great news for you; there is a place very close to home where all of the above is possible... your own kitchen! Yep, with just 10 minutes of meal planning once a week, you can decide exactly what’s on that dream menu, as well as which ingredients do or don’t go into your food. Hi, I’m Becky and I’m a big planner (not literally). I should probably start by saying that I’ve been gluten-free for over a decade and I share recipes online that nobody would ever know were gluten-free. So welcome to my third book, How To Plan Anything Gluten Free. Though I’ve always labelled myself as an avid list-loving, schedule-following, all-round planning enthusiast, I’m not sure I knew the true definition of the word ‘planning’ until I had to go gluten-free. When my doctor told me that gluten was off the menu for good, I had no idea so much would change other than what was on my plate. Gone were the days where I could decide which restaurant I fancied going to right then and there in the moment. The convenience of ordering a last-minute Chinese takeaway vanished and still hasn’t been sighted since. I instantly became ‘the awkward dinner guest’ whenever I was invited over to eat. The supermarket seemed suddenly to shrink in size, and almost all the convenience products I relied on became off limits without notice.

I learned the hard way that, when you’re gluten-free, failing to plan is planning to go hungry. And not long after I realized that my definition of the word ‘planning’ had changed for good. Being gluten-free without planning is like camping without a tent. Or, less metaphorically, it’s like ordering a three-course meal only to find that every course is some sort of fruit salad. Yes, that actually happened to me. More than once.

But, as you’ll soon discover if you haven’t already, a little planning ahead can make a huge difference to your future self, regardless of whether you’re eating at home or eating out. Planning instantly brought back a level of convenience and normality that I thought was gone for good, so it’s not surprising that I wrote an entire book dedicated to the topic – so that you can reclaim it, too. This, and the following recipes, is an edited extract from How to plan anything gluten free by Becky Excell published by Hardie Grant Books. RRP $24.99

McDonald’s style chicken nuggets

Serves: 2-3. Time: 45min

Ingredients:

2 large skinless chicken breast fillets, about 400g in total 40g (1/3 cup) cornflour 100g (3/4 cup) gluten-free flour 30g gluten-free breadcrumbs 1 tsp celery salt ¼ tsp ground white pepper ¼ tsp ground black pepper ¼ tsp gluten-free baking powder ¼ tsp ground turmeric 170ml (generous 2/3 cup) water Vegetable oil, for deep-frying

Method:

Line a large baking tray with non-stick baking parchment. To prepare the chicken, either butterfly the breasts or place between two sheets of glad wrap and pound with a rolling pin until 1cm thick. Chop into 5cm pieces and set aside. Spread out the cornflour on a large plate. Put the plain flour, breadcrumbs, celery salt, white and black pepper, baking powder and turmeric in a large mixing bowl. Stir well and add the water, to achieve a thick, smooth consistency. Take five pieces of chicken at a time and roll them in cornflour until well coated. Transfer to the batter mixture and coat well then onto a lined baking tray. Repeat until all the chicken is coated. Place in freezer for 1–2 hours. Half-fill a large, deep, heavy-based saucepan with vegetable oil and place over a medium heat for 15 minutes or it until it reaches 180°C. Remove the nuggets from the freezer and lower them, five at a time, into the hot oil. Cook for 5 minutes, turning halfway until golden. Remove from the oil and transfer to the plate lined with paper towel to drain. Repeat with the remaining nuggets then serve with your favourite G-F sauce.

Is it strange that I forget so many important things in life, but I can remember the exact date I was last able to enjoy a McDonald’s chicken nugget? The celery salt and white pepper are what give this recipe that authentic flavour and the freezing step (though essentially optional) gives them that authentic look and texture. You won’t believe they’re gluten-free, or not actually from McDonald’s!

Makes: 9-16 Takes: 60mins Ingredients:

For the base and crumble top: 220g gluten-free plain flour ¼ tsp xanthan gum 100g (1 cup) gluten-free oats 150g (3/4 cup) caster sugar Grated zest of 1 lemon 155g (2/3 cup) butter, melted and cooled For the filling: 400g strawberries, sliced 1 tsp lemon juice 1½ tbsp cornflour 2 tbsp strawberry jam

Method:

Preheat your oven to 160°C fan / 180°C and line a 20cm square baking tin with nonstick baking paper, leaving a little overhang as this will help you remove the bars from the tin later. In a large bowl, mix together your flour, xanthan gum, oats and sugar, then stir in the lemon zest. Pour in your melted butter and combine with a spatula so that you have a wet, sand-like texture. You should have some smaller and some larger chunks. Press about two-thirds of your mixture into your prepared tin so you have a nice, even base. Pop the remaining third into a small bowl in the freezer while you prepare the fruit layer. Place the strawberries in a medium bowl, then add the lemon juice, cornflour and jam and mix gently to coat. Spread the strawberries out evenly on top of the base. Remove the mixture from the freezer and sprinkle it over the top of the fruit, ensuring the crumble pieces vary in size.

With an oaty, shortbread base, a jammy filling packed with fresh strawberries and a crumble topping, these would most definitely be on sale in my imaginary gluten-free bakery. Best of all, they’re easily transportable too!

These mini cheesecakes are perfect for making ahead of time, ready for dessert whenever you fancy them. Every bite is packed with that buttery biscuit base, creamy lemon filling and lemon curd, topped with marshmallow-y meringue. Making the meringue is optional – you can always skip it and stick with lemon cheesecake pots.

Makes: 6 Takes: 30min plus 1 – 2 hours chilling

For the base: 150g gluten-free ginger biscuits George’s Wonton Ravioli 50g butter, melted For the filling: 350g mascarpone 50g icing sugar 60g lemon curd, plus 1–2 tsp for each topping Grated zest of 2 lemons 1½ tsp lemon juice 150ml double (heavy) cream For the Italian meringue: 100g egg whites (3–4 eggs) 1/4 tsp cream of tartar (optional) 200g (1 cup) caster sugar 45ml (3 tbsp) water

Method:

Blitz the biscuits to a crumblike texture in a food processor or bash them with a rolling pin in a ziplock bag. Add to a large bowl and pour in your melted butter. Mix well. Divide between 6 ramekins, and press it down firmly to form a base. Place in the fridge to chill. Place mascarpone, icing sugar, lemon curd, lemon zest and juice in the bowl of a stand mixer (or you can use a hand-held mixer). Mix on a low to medium speed for 10–20 seconds, then add cream. On a medium speed, mix for 2 more minutes until it begins to firm up. Don’t overmix as the mixture can split. Divide evenly between the ramekins, filling them to a little lower than the tops to leave space for the curd and meringue. Place in the fridge for an hour to firm up. Spread a little lemon curd on the top of each mini cheesecake in a nice, even layer, then pop back into the fridge. For the meringue, place your egg whites and cream of tartar in the bowl of a stand mixer with a whisk attachment, and whisk on a medium speed until soft peaks form. Put the sugar and water in a medium saucepan and mix so it’s combined and gloopy. Place over a medium heat and, once the sugar syrup reaches 120°C remove from the heat and carefully drizzle it into the egg whites, with the mixer running. Try not to get the sugar syrup on the sides of the bowl as it will instantly harden. Continue to whisk until stiff, glossy and cooled. Top your cheesecakes with the Italian meringue either using a piping bag or by spooning it on. If you’ve got one, finish by using a kitchen blowtorch to toast some of the meringue.