Gluten & wheat free Pastry, Flour and Food (Asian Food WELCOME)?!
especially asian (indian/pakistani) food. what pastry or flour can i buy for pastry for homemade samosa's?? and where from?
also other food recipes please.
is rice made of wheat??? lolz!
Answers: i need some recipes for gluten & wheat free food.
especially asian (indian/pakistani) food. what pastry or flour can i buy for pastry for homemade samosa's?? and where from?
also other food recipes please.
is rice made of wheat??? lolz!
Rice is not made of wheat. Wheat, barley and rye are related, but rice is safe, and they are not.
Chapatis, parathas, nan and the rest are off the menu.
Papadoms should be ok, if they are made from lentils, as they SHOULD be, but check the label (hopefully there's an english translation, if not, ask the shopkeeper to translate).
Thicken, if you must, with gram flour (besan/garbanzo bean/chickpea flour), which is much used in Asia. But they generally don't thicken stuff, anyway.
Samosas, i think, have a wheat based wrapper. I would not like to try and make a wrapper from a gluten free flour, as it won't hold together well enough. Samosas have a tendency to fall apart anyway, but that would be ridiculous. Sorry, I don't think it's possible. How about Shamee kebabs instead?
My favourite curry:
Choice of diced shoulder of mutton or lamb, diced leg of turkey or some chicken portions
1 eggplant/aubergine sliced about 1/4" thick
2 sweet peppers, deseeded and sliced in chunks
2 onions, chopped
1 can chopped tomatoes
1-2 cloves of garlic, chopped fine
5-10 chilli peppers or to taste, chopped fine (take the seeds out if you must, seems a waste to me)
gluten free stock cube
1/2 - 1 tsp salt
ghee or oil
1 tblsp garam masala
Melt ghee if you are using it, or put the oil in a pan. Add garlic, onions, chillis and garam masala. Stir round so they are all mixed up, and fry gently until the fragrance overwhelms you.
Add everything else. Top up with as little water as possible, pushing the ingredients down, so that it doesn't end up too watery. Bring to the boil, put the lid on, turn down the heat and go away for about 20 minutes for the chicken or turkey, or 40 minutes for lamb, an hour for mutton.
Check it hasn't boiled dry now and then, add a little more water if it has - unless the meat is cooked (stick a knife in it, or pull a bit out and eat it).
When it's nearly ready, if you're using white rice, put it on and cook as usual. If you're using brown rice it should go on as soon as the water comes to the boil in the main pot, because it takes a long time. Don't worry if it's cooked before the curry is done, it will stay hot a long time, and the curry will warm it up anyway.
hope this helps
Flourless chocolate cake
http://www.chocolate-playground.com/fl...
Rice is safe.
All supermarkets stock gluten free flour and food.
If you google Coeliac you will get lots of sites with recipes and advice.
rice flour gram flour just to mention two types that you can use though i suspect that rice flour would be more suited for making samosa i think semolina can all so be used so maybe a trip to your local health food shop would yield more flours that you can use
Semolina is full of GLUTEN!!!!!!!!
Rice flour, potato flour, corn flour, tapioca flour are all suitable alternatives to wheat flour. Avoid Rye and barley as well as they contain gluten.
Asians also use gram flour, and that is fine. Most asian food is gluten-free, other than some of the breads inc. Naan.
Some pharmacies stock special pastry mixes that are gluten free