GFDF Crumpets, meltdowns and hair cuts, Oh My ! Flog it baby!

Sorry to leave you all making small talk, was off dealing with another massive meltdown.
I've chopped my (looooong) hair off (tired of it being pulled) and I've been reassured a bajillion times by the Aspie teen (between apologies) that "it suits you mum, makes you look really young".
*snort*
Silver tongued little monkey.

A shot from our recent trip to Dunolly.

I promised you GFDF crumpets that I was going to convert from a Matt Preston recipe.
Well, I did convert it - after I realised it was 11.15pm !!!! and I'd promised His Nibs crumpets for brekkie so I got a wriggle on.
I got the 2 teaspoons of yeast burbling away in warm water, had the soy milk heating on the stove, had the bowl of 1 cup of rice flour, 1/2 cup corn flour and 1/2 cup tapioca flour with a pinch of salt sitting in the bowl, combined the soy milk with the yeast then with the flours in the bowl.....
Then I read the next bit.
"Leave it covered in a warm spot for 1 hour"
By this time it was 11.45pm and I was just a wee bit tired.
I covered the damn bowl, started washing up the rest of the messy dishes and gave up trying to find other things to keep me awake and occupied after 40 mins.
Whipped the teatowel off the top and found that the batter had gone "a little bit farkin' freaky" were the words I apparently said to the husband perched in the lounge room.
The batter had grown to the point it was about to leap from the bowl and start running for parliament.
I soon put a stop to that by adding the requested 1/2 teaspoon of bi carb of soda which got that manifesting mutant sorted out quick smart.
Then I greased the pan and egg rings and fried the whole catastrophe up until there was no batter left to engage in staring contests with Julie Bishop.
The crumpets were ok; a bit on the gritty side with the larger portion being rice flour but tasted perfectly fine once slathered in margarine and honey.
Aspie teen loved 'em and has requested more.
The next batch I will make in a smaller portion - that volume gave us a bajillion of the little suckers, and I'll swap the ratio of flours around to using the cornflour more and the rice flour less.


The New Rules (which are kinda almost pretty much the same as the Old Rules)


1. Follow my blog. (*ahem* *cough* My Blog. Me me me. Me me. You get the picture.)
2. Grab B's bubbly button and post it on your sidebar.
3. Link your First Name and/or Blog Name and URL of your linked post (not your homepage) below.
4. Add a short description (max of 125 chars). It could be a description of yourself, your blog or a teaser to your latest post.
5. Follow at least 1 linkyer/blogger (Be nice and spread the love).
6. The list will be open for linkyers on Fridays (and for the foreigners Friday as well).
7. A new and fresh link list will open every Friday. And you will have to link up AGAIN. The previous link list does not carry over to the following week.
8. And lastly, have lotsa fun. I mean it. If I detect anyone not totally loving the awesomeness, I will bump you off the linky list. (Joking) (Kinda).

Buckwheat stuffed Capsicums Gluten, dairy free frugal recipe

Grab yourself some whole capsicums (peppers for my Northern Hemisphere readers).
A local greengrocer flogs packets of 3 and 4 off for $1 or $1.20 as they might have a tiny blemish on their skin which is easily removed before cooking.
Slice the top off, gut them and clean 'em up a little as needs be.
*Keep the tops, remove the stalk and finely chop remaining capsicum. Toss into a freezer bag what you don't use in this recipe and you've got some ready frozen bits for your next casserole, filling, rice dish, etc.

Now, buckwheat is a gluten free grain that can replace cous cous, barley or rice, swells up larger than rice when completely cooked (less needed when adjusting recipes) adds a great flavour and texture to meals.
In this recipe I soaked 1/2 cup of buckwheat in a pot of boiling water with chicken stock.
Turn off the flame and let the buckwheat sit in the water to absorb it and to think about where it's headed in life.
Straight to my stomach, hmmmm.
Throw some finely chopped spring onions, mushrooms, carrots and whatever you've got in the fridge into a pot, saute and let sit with a lid on, off the flame, for a bit.

When the buckwheat has finished swelling up, add to the vegie and/or meat mix saving a little of the stock to add.
Mix, spoon into capsicums and bake in a greased casserole dish for approx. 20 mins.
Sprinkle grated cheese/Tofu cheese on top and/or breadcrumbs to taste.
Serve on their own or as part of a meal.

Enjoy!

*I'm off in the wilds so I'll catch up on everyone's blogs come Monday morning.

Have a great weekend!

Gluten free Dairy free Garlic Pizza

Grab a bowl and throw in

• 1 cup rice flour
• 1/2 corn flour
• 1/4 tapioca flour
• 2 cups soy flour
• 1 tablespoon crushed garlic (or to taste)
• 1 tablespoon mixed herbs
• 1 cup warm water
• 2 teaspoons dried yeast
• 1 teaspoon sugar

Dissolve the yeast and sugar in the warm water, set aside.
Mix the dry ingredients together, adding the herbs and garlic.
Mix in the yeasty water, stir to combine thoroughly.
Pour the thick batter out onto a greased pizza tray, bake in moderate oven for approx. 20 mins or until golden.
Score with pizza cutter and eat with spaghetti.

Non-dairy Quickie

Ballarat trip was lovely, will expand more on that soon.
Set a food test for Aspie teen while we were out - I let him eat loads of dairy to test a theory I share with our allergist.
Our allergist swears my boy will never out-grow his gluten and dairy intolerance. He even offered a bet on it.
With absolutely no gluten in his diet for the past couple of months or so the culprit of the upset gut had to be dairy.
After noting the bright red, burning hot ears (classical sign of a reaction) and being gassed by constant flatulence that was so bad that even the dog took a hike after it singed everyone's nostril hairs, we're pretty confident the allergist is right.
Now we hunt down cheese substitutes that can melt like 'real' cheese in cheese jaffles.
Until I master the lost art of making home-made soy cheese taste better than shredded cardboard.
That and the occasional chocolate Flake is all he's panicking about.
But the dairy is outta here!

GFDF Tuna/Salmon & Sweet Spud Pie Pot

*There is some dairy on this plate in the form of the Greek yoghurt on the potato wedges but none in the Tuna & Sweet Spud pie pot.

 Using a 450gm tin of salmon or tuna add GF sauces of choice with finely diced capsicums, capers, red kidney beans, corn kernels, etc, to serve 4-6.
Alternatively, grab a selection of those little tins of flavoured tuna/salmon when they're on special, making certain to read the ingredients to check for gluten as some do contain it.
Peel and boil several Sweet Potatoes, then mash, adding soy milk and/or dairy-free margarine to taste.
Saute finely chopped onion, mushrooms and zucchini, when soft add to the mash and stir through.
Season to taste.
Grease ramekins, scoop 1 tin of tuna/salmon into each then top with potato mash, adding a dollop of mild mustard/tahini or other cheese substitute to the top after baking for approx. 10 mins.
In total bake in moderate oven for approx. 20 mins, serve with (white) potato wedges with topping of choice and a sprinkling of chopped Spring Onions/chives.
GFDF soda bread (pictured) with crushed garlic on top, warmed in the oven for 5mins.