HomeMy WebLinkAboutThe Citizen, 2008-12-24, Page 21GERRY FORTUNE
Rural Voice marketing,
advertising sales manager
Christmas is always about
feasting. The food and drink is
almost as much a part of the tradition
as gift giving.
Eight years ago, I was forced to
take a different approach to the
holiday meal. Having spent months
being quite ill, I was finally
diagnosed with diabetes, with the
further complication of being unable
to tolerate gluten.
Gluten is a composite of the
proteins gliadin and glutenin. These
along with starch exist most notably
in wheat, rye, and barley.
Once I was on the road to recover,
and actually felt like eating again, I
began buying cookbooks and
looking on the internet for options
that are tasty alternatives to the
original holiday foods. I’ve done a
lot of baking to come up with a few.
People with special diets often are
overlooked, so I wanted to share a
few of my gluten-free recipes.
CHEESE CRISPS
1 1/2 cups white rice flour
1/2 cup tapioca flour
1 tsp baking powder
1 tsp xanthum gum
1 tsp salt
2/3 cup grated parmesan cheese
1 tbsp paprika
1 cup margarine, melted
1/2 cup ricotta cheese
1/2 cup sour cream
In a medium mixing blow, blend
together the flours, baking powder,
xanthum gum, salt, parmesan cheese
and paprika. Add the margarine,
ricotta cheese and sour cream. The
dough will resemble cereal. Chill for
2 hours until the dough becomes
firm and easy to handle.
Preheat oven to 400°.
Divide the dough into thirds and
roll out each section on a rice-
floured board to a thickness
resembling pastry dough (it’s easier
if you place plastic wrap on top of
the dough. Prick overall with a fork.
Cut with pastry wheel into 1 1/2
by 1 1/2-inch squares (or the size
you wish)
Transfer to ungreased cookie
sheets and bake for 8-10 minutes.
Watch them to keep them from
browning too much. The thinner
they are, the less time they’ll need.
Cool and store in airtight
containers in the refrigerator.
BAKER’S BEST BEAN
PASTRY
2 or 2 1/4 cup light bean flour
mix*
(If you can handle sweet rice flour
substitute 1/4 cup of that for 1/4 cup
of the light bean flour mix to
produce a more delicate taste. Roll
this out on sweet rice flour)
1 tsp baking powder
1 tsp xanthum gum
1/2 tsp salt
2 tsp brown or maple sugar
1/3 cup margarine
1/3 cup butter flavoured Crisco
1 small egg or 3 tbsp liquid egg
subsitute
1 tbsp vinegar
3 tbsp ice water
cornstarch for rolling
In a medium bowl, whisk together
the bean flour mix, rice flour (if
used), baking powder, xanthum
gum, salt and sugar. Cut in the
margarine and Crisco in small pieces
until you have shortening the size of
lima beans (not cornmeal).
Beat the egg with a fork and add
the vinegar and ice water. Stir into
the flour mixture, forming a ball.
Refrigerate an hour or so to chill.
Divide dough into 2 halves and
roll the first out onto a board dusted
with cornstarch or sweet rice flour
(or on dusted plastic wrap for easier
handling). Transfer to a pie tin. Fill
the pie and roll the second half of the
dough. Place the second crust over
the filling, seal the edges and bake as
directed for the filling used.
For a baked pie shell, prick the
pastry with a fork on sides and
bottom. Bake in a preheated 425°
oven for about 12-14 minutes. Cool
before filling.
* Bean Flour Mix:
3 cups bean flour
3 cups cornstarch
3 cups tapioca starch
PECAN PIE SQUARES
Crust:
1 1/4 cups gluten-free flour mix*
1/4 cup sweet rice flour
1/2 tsp salt
3 tbsp sugar
6 tbst margarine or butter
Preheat oven to 350°. Spray a 7
1/2 x 11 1/2-inch pan with vegetable
oil spray.
With mixer or food processor, beat
the flours, salt, sugar and margarine
until crumbly. (Mixture will be dry).
Press firmly into pan. Bake 20
minutes or until light golden brown.
Filling:
2 eggs, very lightly beaten
3/4 cup sugar
3/4 cup corn syrup (light or dark)
1 1/2 tbsp margarine or butter,melted3/4 tsp vanilla1 1/4 cups coarsely choppedpecans
Mix all the ingredients except the
pecans until well blended. Do not
beat!Stir in the pecans. Pour the
filling gently over the crust and
spread evenly. Bake until the filling
is set (about 25 minutes) Cool. Cut
into 1 1/2 inch squares.
* 2 parts white rice flour
2/3 part potato starch flour
1/3 part tapioca starch flour
SHORTBREAD
1/2 cup butter softened
4 tbsp cornstarch
1/4 cup sugar
1/2 cup sweet rice flour + tbsp ofwhite rice flourPreheat oven to 325°. Place the butter in a mediummixing bowl. Sift the cornstarch and
sugar over it and work in. Add the
sweet rice flour and work until the
dough feels plastic.
Put batter between two sheets of
waxed paper and rolled it out; even
the sides. Cut into squares. Prick
with fork. Place on cookie sheet.
Bake for 12 minutes, or until the
batter starts to turn golden.
(Anything gluten free you need to
watch closing while baking) Let
cook in pan before removing.
Can also be used as a cheesecake
base using 1 1/2 times this recipe in
a large springform pan.
THE CITIZEN, WEDNESDAY, DECEMBER 24, 2008. PAGE 21.
Helping hands
Rural Voice sales manager Gerry Fortune gets some assistance from her grandsons, Cody,
left, and Josh Diamond with this year’s gluten-free Christmas baking. The boys and their
parents moved closer to their Fortune-ate grandparents this year. (Courtesy photo)
Sales manager feasts the gluten-free way
...Let it snow, let it snow, let it snow.
Happy Holidays and Safe Driving
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Shane, Theresa & Ethan & Owen & Jackson
Bill & Brenda
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and their families.
Have a Fire-Safe
Holiday Season!
Before the festivities begin, test your
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and review your fire escape plan.
Don't invite disaster to your holiday
celebrations.
John, Rick, Randy
& Staff
ELLIOTT NIXON INSURANCE
BROKERS INC.
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