Welcome to my blog, through which I hope to be able to share my experiences of gluten free cooking, baking, experimenting and eating.
When my daughter was diagnosed (age 6) with Coeliac Disease, our world of eating changed overnight. From breads, pastry and pasta to cakes, biscuits and puddings.......... suddenly most of what we knew was 'off the menu'. I think I must have tested every available gluten free product on the market, seeking out replacements to try and keep things as normal as possible. I was disappointed to find that what was available was often dry, crumbly and flavourless.
Not one to shy away from a challenge, I decided to turn my kitchen into a laboratory, turn all I knew about cooking on its head and start creating!

Wednesday, 28 June 2017

Boozy Pina Colada Hot BBQ Pineapple - #FreeFromBBQ (free from gluten, dairy, nuts, refined sugar and also vegan)


Think Pina Colada..... Think tropical white sandy beaches, hot sun, cooling green coconut palms and sipping heady cocktails with the clear blue, warm ocean gently lapping at your feet.

Yeah..... I have a vivid and somewhat optimistic imagination, but at GFHQ, we have invented a fab, summer alternative to that favourite Caribbean tipple..... a Boozy Pina Colada Hot BBQ Pineapple dessert..... Thick slices of fresh cut pineapple and seasonal local cherries, marinated in a little coconut water and a large dousing of white rum......, roasted on a hot barbecue and then topped with an extra drizzle of the potent stuff alongside cold, whipped coconut cream and some dried coconut flakes.


The idea for this delectable dessert came to me in the midst of plotting some new recipes for the #FreeFromBBQ features being run throughout June by our gang of free from bloggers (check out the list in the last post if you are looking for summer barbecue inspiration to cover allergies and intolerances).

If you follow Gluten Free Alchemist, you will have seen my post on BBQ Swordfish with Lime, Pistachio and Coriander, which made a light, healthy and tasty change to the usual meat-fest of bangers and burgers. There's nothing wrong with an occasional meat binge, but sometimes it's good to broaden horizons and try something different.

Just as fish was a welcome change however, I decided we needed to also ditch the s'mores for something a little fresher. Okay..... I know this one is not obviously for the kids, but take out the rum and they can still enjoy all the tropical fun, without you being reported to Social Services!


I hadn't originally planned to add cherries, but not long after the idea for this recipe hatched in a dark corner of my brain, our local Kent cherries started appearing for sale at roadsides and orchards and it seemed rather remiss not to throw a few in. Having tasted the result, they were a fantastic addition for both texture and flavour, but also for the blush in colour they added to the yellow pineapple.

It is when you dish this dessert up however, that the tropical magic truly comes together. Of course, the intensity of rum can be adjusted to taste by drizzling more or less over the plated fruit (my arm was given an invisible 'nudge' as I poured)...... but the coconut cream raises the dish to another level..... soft, creamy, rich and existing in perfect harmony against the pineapple and rum to recreate Pina Colada heaven. None of these elements compete for stardom.... they equally share the stage in an interconnected relationship with each other.

Although optional, the flakes of coconut add extra bite and contrast, so if you have some in the larder, be sure to sprinkle them on....

A little note about coconut cream..... If you want a good thick whip, make sure you source coconut milk which has a high concentration of coconut extract and no added guar gum. It's amazing how much they vary..... anything from about 16% to 82%. The 82% can comes from Natco, but I also found a very convenient gem at Sainsbury (their own brand) which weighs in at a healthy 75% extract and produced the best coconut cream I have ever whisked.


The other essential to preparing your coconut cream, is to make sure you chill the can (upside-down) over-night or for a few hours without moving, to enable the cream to separate from the coconut liquid (the cream rises up). When you open the can (having flipped it back upright first), you can then easily pour off the liquid (which you save for the rum-coconut marinade) and extract the cream. Once whipped (with a little maple syrup and vanilla), pop it back in the fridge for a while to firm back up.

Although I admit there is a little more work to preparing this dish than roasting a marshmallow over hot coals and squelching between two (gluten free) chocolate biscuits, this Boozy Pina Colada Hot BBQ Pineapple is not difficult to pull off and I can honestly say it is probably the best barbecued dessert I have ever eaten....... Or maybe I am just easily pleased?!


I am sharing this tropical bowlful of loveliness with :


Cook Blog Share - this week with Hijacked By Twins

Recipe of the Week with A Mummy Too







Meat Free Mondays with Tinned Tomatoes

Brilliant Blog Posts with Honest Mum







Free From Fridays with the Free From Farmhouse and Le Coin De Mel 

#G2BGF (Got To Be Gluten Free) - a New Linky over at Glutarama

FiestaFriday #178



Boozy Pina Colada Hot BBQ Pineapple

Ingredients

Whipped Coconut Cream
400 ml can coconut milk
1 tablespoon maple syrup
½ teaspoon vanilla powder/paste

Pineapple Base
fresh pineapple - thick-cut
fresh cherries - de-stoned
good glug Bacardi white rum
a little of the coconut liquid left after separation of coconut cream from can

extra Bacardi white rum
dried/fresh coconut flakes

Method

  1. Whipped Coconut Cream : Place the can of coconut milk in the fridge upside-down over night or for several hours.
  2. Turn the can up the right way and then open and drain the watery liquid into a cup.
  3. Spoon out the thick coconut cream into a medium-large bowl and add the maple syrup and vanilla.
  4. Whisk the cream until thick and then place back in the fridge until ready to serve.
  5. Pineapple Base : Marinade the pineapple and cherries with a hefty glug of Bacardi and a little of the coconut water for a couple of hours.
  6. When ready to barbecue, drain the pineapple and cherries and place in a basket of foil with a few small holes pierced into the bottom. Save the rum-liquid and drink!
  7. Place on a hot barbecue for 15 to 20 minutes.
  8. Once cooked, place the hot pineapple and cherries in a serving dish and add an extra drizzle of rum over the top. 
  9. Serve with a large spoon of whipped coconut cream and a sprinkle of coconut flakes.
Gluten Free Alchemist © 2013-17 unless otherwise indicated

Sunday, 25 June 2017

BBQ Swordfish with Lime, Pistachio & Coriander - #FreeFromBBQ


The last week has been scorching here in the UK. Which makes it essential BBQ weather.... Perfect for this amazingly simple but equally delicious BBQ Swordfish with Lime, Pistachio & Coriander. It is one of my all time favourite flavour combos..... Light, fresh, colourful and perfect for summer.

I adore the hot weather. I am in my element. It draws me outside for as long as possible, whenever I can get away from working. I swear I should have been born elsewhere in the world.... the UK weather just doesn't suit my temperament and I am so much happier and less grumpy when the heat is on my skin and life moves away from four walls. Walks, bike rides, pottering about in the vegetable patch, sitting on the beach..... Sun - I'm all yours!


In the past, we haven't done enough BBQs at GFHQ..... But we recently finished an extension on the house and with it, we have gained an amazing deck and patio area which is like gaining an additional two outdoor rooms on top of the internal one we have had built. Life has shifted and suddenly, the garden has come into its own.

Although we do have a larger BBQ to play with, we also have a Cobb BBQ which is an amazing piece of equipment. If you have never seen one and love living outdoors, you have to check it out. The full range is on their website, but you can also get them on the high street in Lakeland, I believe.


What makes this BBQ so fantastic (note this is not a sponsored post, so I have nothing to gain from sharing my love of the Cobb with you), is that it is small and easily transportable (it packs neatly into a carry bag), which makes it ideal for spur-of-the-moment BBQs on the beach or in place of traditional picnics on days out. Aside from being very quick and powerful (it heats using 'Cobblestones' which are up, running and ready to cook within minutes and stay hot for a couple of hours), its casing is in fact reassuringly cold on the outside, so you can sit it in the centre of the garden table to cook communally. It is a genius piece of equipment.

BBQ's often make us think of burgers, sausages, chicken and serious meat-binges, but over at Gluten Free Alchemist, we try to be a little more adventurous. Living by the sea and with a working harbour, we are lucky enough to have an amazing fish market on our doorstep, so although a little more expensive, we do what we can to make the most of it. Besides..... fish is a wonderfully healthy food and (in addition to tasting incredible if cooked well), is so much easier to digest than a meat-binge.


As for the Swordfish, it was cooked to perfection in no time at all..... moist and tender white flesh, delicately touched with a lime-citrus tang and the unmistakable flavour and aroma of fresh coriander. The softness of the fish married beautifully both for texture and taste against the earthy, slightly sweet crunch of toasted, crushed pistachio nuts. Happy happy tummy!

So next time you are thinking of having a BBQ, move away from the burger shelf and head for the fish! You may never look back.....


Of course, any good summer evening needs the accompaniment of a cooling drink...... A little Prosecco..... a glass of rose........ a chilled beer...... I have been unearthing a whole new world of beers which are being brewed gluten free..... This BBQ was accompanied by a great local discovery in the form of a gluten free craft beer from the Westerham Brewery in Kent..... beautifully named 'Bohemian Rhapsody'...... slightly floral, but moreishly refreshing!

If you need more inspiration for BBQ food that will work for those with allergies and intolerances, look no further than the contributions from the very talented bloggers listed below. Last month we did #freefrompicnics.... This month it's been one heck of a #FreeFromBBQ, so go check them out! Just remember, if you are sharing your cook space, that you take precautions against cross-contamination, by cooking on clean foil and ensuring foods don't touch!


I am also sharing my delicious BBQ Swordfish with Lime, Pistachio & Coriander with :


Free From Fridays with Le Coin De Mel and Free From Farmhouse

Cook Blog Share with Everyday Healthy Recipes






Brilliant Blog Posts with Honest Mum

Recipe of the Week with A Mummy Too


Best #FreeFromBBQ Recipes : 
Chorizo & Cod Kebabs - Le Coin De Mel
Veggie Burgers - Free From Fairy
Stuffed Roast Peppers - Paleo Crust
Pork Koftas - The Gluten Free Blogger
BBQ Trout with Grilled Artichoke - Glutarama
The Free From Farmhouse 
The Intolerant Gourmand
The Adventures of an Allergy Mummy
BBQ Apricot & Nectarine 'Steak' SaladThe Peachicks Bakery
Easy No Mayo Coleslaw - Easy Peasy Foodie

BBQ Swordfish with Lime, Pistachio & Coriander (4 servings)

Ingredients

large handful raw, unsalted, shelled pistachio nuts
4 swordfish steaks
a little olive oil
salt & fresh ground black pepper
juice of 1 lime 
chopped fresh coriander
1 additional lime - cut into half-moons
1 pack raw, peeled king prawns (defrosted)

Method

  1. Pre-prepare your pistachio nuts by toasting in a hot oven (200 C/400 F/Gas 6) for about 10 minutes, turning intermittently to prevent burning.
  2. Cool the nuts once toasted and then rough-crush in a pestle and mortar. Set aside.
  3. Push your prawns onto skewers so that they are easy to BBQ.
  4. Brush your raw fish with a little olive oil, season with salt and pepper and drizzle with a little lime juice.
  5. Place the fish on a hot BBQ and cook for about 5 minutes on each side to seal and cook until tender. Drizzle a little more lime juice on each side during the cooking process.
  6. At the same time, cook your skewered prawns alongside, turning until pink, but still tender, so that they are ready to serve with the fish.
  7. Once cooked, transfer to a serving plate and drizzle a little more lime juice.
  8. Top with the cooked prawns.
  9. Sprinkle with the crushed pistachio nuts and chopped coriander and a little extra black pepper. 
  10. Garnish with the lime half-moons and serve.
Gluten Free Alchemist © 2013-17 unless otherwise indicated

Wednesday, 21 June 2017

Brown Bread Baguette - with perfect gluten free crumb (and a fantastic shelf-life) also nut free; soy free; rice free


I have been working on this gluten free Brown Bread Baguette recipe for a while. I wanted it to be as good as I could get before I shared it with you.

Since starting the Gluten Free Alchemist blog, bread has become a bit of an obsession for me. Really good gluten free bread can be a little elusive...... often dry, hard and crumbly and inedibly stale within 24 hours. Although gluten free bread has come a long way in the last five years and commercial loaves are unrecognisable from the hard bricks that pretended to be bread and required 'refreshing' to eat.... (need I say more?), even in recent weeks I have been fed 'good' commercial bread which has required a gulp of water with every mouthful in order to swallow..... the texture has been that dry.


Even being gluten free, that can't be right. So whilst I do buy the odd 'off the shelf' loaf here and there (the new Tesco artisan loaves are pretty good and Genius bread is still up there for a reasonable sandwich), for the most part, I still home-bake most of the bread we eat. I just think we deserve better.... and so do you!


In the last 5 years, the bread I bake at home has also come a long, long way, as I have discovered and experimented with new flours and been taught tips and tricks to add structure, body and moisture. Loaves that at the time I thought were amazing have been surpassed time and time again..... I am constantly looking for perfection and believe me, I have very high standards. It is only after making this baguette dozens of times that I have brought it confidently to your table too....


This is a bread-baguette that is soft and tender of crumb, yet appropriately springy in texture, with a delicate doughy-chew. Made with a combination of wholegrain (teff, sorghum, buckwheat and oat) flours, balanced with white (tapioca, potato and corn-starch) flours, it is as nutritionally-rich as it is delicious.

Whilst it is not crazily crusty on the outside, it is nonetheless robust both in its ability to hold together when cut, filled and eaten on the go, through to its amazing 'shelf-life'..... staying soft-fresh for several days. It is delicious with both savoury and sweet fillings and is divine slathered with butter..... Actually it is quite addictive..... This batch makes up to 4 slightly shorter baguette-loaves, but I challenge you to make them last....


Mr GF is more than a little impressed and another close friend of mine (a firm gluten-eater and home bread-maker) was genuinely shocked at how good this bread is..... If you don't believe me, you'll just have to try making some yourself! Although you may be looking down that list of flours thinking 'nah... too complicated...', I promise you that once you have the flours in your house, whipping up a few baguettes really won't take any time at all.... especially if you mix up the dry ingredients ahead of time when you have a spare moment. I have kept the dry mix ready for a good week before now and it has still worked without a hitch.

Either way, I make no apology for the mix of flours this baguette contains..... If you want fantastic bread, sometimes you have to get a bit creative..... and this is fantastic bread..... look at that crumb. It screams 'eat me'!


Not only am I sharing this recipe with my lovely readers, but I am also sending over to :


Cook Blog Share with Everyday Healthy Recipes

Free From Fridays with Free From Farmhouse and Le Coin De Mel









Cook Once Eat Twice with Searching for Spice

Recipe of the Week with A Mummy Too







Brilliant Blog Posts with Honest Mum

Fiesta Friday #177



A few of the other gluten free bread recipes on Gluten Free Alchemist :
Brown Bread-Maker Bread
Beautiful Bread Bouquet - Oat, Teff & Millet Bread
Brown Bread - Revolutionary Loaf
Brown Bread/Loaves with Doves Farm Brown Bread Flour
White Bread Rolls - gluten, dairy and yeast free 
Perfectly Fluffy Gluten Free Oat Bread
Pumpkin Seed and Sunflower Seed Bread (gluten & dairy free)
Pandebonos (South American Cheese Bread)




Brown Bread Baguette (makes 4 shorter or 3 long baguette loaves. Or you can make delicious mini-rolls using mini-loaf tins/non-stick muffin tins)


Ingredients

Dry Mix :
65g sorghum flour
30g white teff flour
30g buckwheat flour
90g tapioca flour
50g potato flour
45g cornflour (starch)
100g GF oat flour
1 tablespoon xanthan gum
1 teaspoon fine sea salt
1 teaspoon bicarbonate of soda
4.5g vegegel or 7g gelatine
3 tablespoons milk powder
8g easy bake yeast (I used Allison)

Wet Mix :
1 tablespoon runny/clear honey
3 large eggs - room temperature
370g warm water at 46 C/115F

1½ teaspoons lemon juice
3 tablespoons sunflower oil

1 egg mixed with a little milk - beaten together
sesame or other seeds to decorate

Method

  1. Pre-prepare a baguette tin (I have two of these with two baguette 'dips' each) by cutting baking paper sheets the length of each strip and folding lengthways to make a crease. The paper only needs to be a little higher than the edges of the tin, so I always cut a wide strip of paper and then cut in half lengthways, before folding.
  2. Weigh and mix together all of the dry ingredients in a large airtight container and shake vigorously to blend and break down any lumps (you can do this ahead of time).
  3. In a large bowl, beat (with a hand whisk) the honey, eggs and warm water at 46 C/115 F, until light and airy.
  4. Once blended, immediately add the lemon juice and sunflower oil and the dry mix and using either a dough hook on an electric beater or a wooden spoon, beat the ingredients together for about 5 minutes until you have a smooth, pale, well-blended thick dough-batter (thick dropping consistency).
  5. Divide the batter equally between the paper strips on a flat work surface and then smooth to baguette-shape along the fold line.
  6. Carefully lift the uncooked baguettes onto the baguette tray.
  7. Use a wet knife to smooth the tops and then make a series of diagonal line indents along the loaf at about 6 cm/2½ inch intervals. 
  8. Put in a warm place to rise for about 45 minutes (until more or less doubled in size).
  9. Pre-heat the oven to 180 C/350 F/Gas 4.
  10. Once risen, gently brush the tops of the baguettes with egg-milk wash and sprinkle with seeds if using.
  11. Bake for about 20 to 25 minutes until golden and firm.
  12. Remove from the oven and leave to cook on the tray for about 5 minutes, before transferring to a wire rack to cool completely.
  13. Enjoy warm or cold.
Gluten Free Alchemist © 2013-17 unless otherwise indicated

Saturday, 17 June 2017

Quick & Easy Pizza Galette with Jus-Rol ready-rolled gluten free puff pastry and a FREE invite to this year's London ALLERGY & FREE FROM SHOW in July


Bored of bog-standard Pizza? Try a Pizza Galette instead! They say a change is as good as a rest and I'm sold on this one for sure....

If you read my last post which introduced Spanakopita Galette, you will know that whilst it was a whopping hit with me and Mr GF, Miss GF was not best impressed with the thought that we might feed her spinach and Feta cheese...... Frankly I can't explain it..... it is one of my all time favourite combos, but there's no explanation for the likes and dislikes of 11 year old girls.

In an effort to include her in our galette feast, Miss GF settled on an alternative filling which started off as sausage and ended up as sausage pizza...... Good choice! I managed to snaffle a couple of slithers when she wasn't looking and can confirm that it was delicious hot and equally delicious cold.

The Pizza Galette is made (as was the Spanakopita Galette) with Jus-Rol gluten free ready-rolled puff pastry. Although you may have to hunt it down (larger Tesco's and Ocado are good bets), it is perfect when you want to throw together a really quick meal. No word of a lie..... once the sausages were cooked (ahead of time) and the cheese was grated, this galette literally took 10 minutes to assemble, before introducing it to the oven.


Although I do most of my own baking (including bread and pastry), like any other busy, working mum, I love to find products to make life easier and I go on major supermarket hunts to seek to try anything new. Every year I head up to London for the Allergy and Free From Show, which is the perfect place to find up-and-coming mainstream free from products, as well as the most amazingly innovative niche, artisan and small-producer products (like the wonderful, award-winning gluten and rice free, wholegrain Free From Fairy Flour, produced by Vicki over at the Free From Fairy).

This year the Allergy and Free From Show is being held at Olympia between the 6th and 8th July..... I'll be there, like a kid in a toy shop, tasting everything I can.


If you've never been, you really should make the effort to get there.... To make it even easier for you, the good people from the show are offering you tickets which you can download through this link HERE to get you through the door FREE. Yep..... you read it right.... Free tickets (normally £10 each)

So what are you waiting for? Grab those tickets and make your plans...... We'll see you there!

I am sharing this post with


Free From Fridays with Free From Farmhouse and Le Coin De Mel


Brilliant Blog Posts with Honest Mum





Cook Blog Share with Recipes Made Easy


Recipe of the Week with A Mummy Too



Quick & Easy Pizza Galette 

Ingredients

1 pack (280g) Jus Rol gluten free ready-rolled puff pastry (or any alternative pastry of choice)
12 mini sausages (gluten free) - cooked
half an onion - finely sliced
a couple of handfuls grated mature cheddar cheese
a couple of handfuls ready grated Mozzarella (pizza) cheese
3 to 4 tablespoons tomato puree (not Passata)
large handful sweetcorn kernels (fresh or frozen)
seasoning to taste (salt, pepper and oregano/basil)
milk to seal the pastry and as a milk wash

Method

  1. Prepare your sausages ahead of time - cooking by your usual method. Set aside to cool.
  2. Pre-heat the oven to 200 C/400 F/Gas 6.
  3. Lay out the round of Jus Rol pastry on a sheet of baking paper (or if you are using home made puff, or an alternative pre-made brand, roll out and cut a circle approximately 30 cm/12 inches in diameter).
  4. Spoon/squeeze the tomato puree across the base of the pastry round and spread into a circle leaving a clean pastry edge of approximately 5 cm/2 inches wide.
  5. Sprinkle a layer of cheddar cheese on top of the tomato puree.
  6. Arrange the sliced onion and sausages on the top of the cheese. 
  7. Top with scattered sweetcorn and seasoning and some Mozzarella cheese.
  8. Brush the pastry edge with milk and using a sharp knife, make slightly angled cuts to about two-thirds the width of the pastry strip at intervals of about 7 cm/2½ inches.
  9. One at a time, fold the pastry strips up over the edge of the filling, brushing each top with milk as you go and then folding up the next strip, sticking and sealing to the last. Keep going until you have folded pastry around the whole pie. On the last piece, carefully lift the first piece and fold the last underneath (ensuring you brush with milk) and press to seal to each side as an even pattern.
  10. Bake for 30 to 40 minutes on a piece of baking paper on a baking tray, until the pastry is golden, puffed and crisp.
  11. Remove from the oven and immediately transfer to a serving plate. Eat hot or cold.
Gluten Free Alchemist © 2013-17 unless otherwise indicated

Thursday, 15 June 2017

Spanakopita Galette - gluten free (vegetarian)


Meet my savoury gluten free Spanakopita Galette. It shouts 'Summer'! Galette's seem to be all the rage at the moment in blog world.... Most of them are fruit filled and lend themselves perfectly to an attractive seasonally-showcased summer dessert.

Made from pastry which is carefully turned up and over filling around the edge of an open pie, they are intrinsically pretty and practical at the same time..... A visual and often colourful centre, neatly held in by the systematically patterned or rustically rugged crisp, baked pastry folds.

When I was trying to explain to Miss GF what a 'galette' was, we took (as we often do) to a Google search to seek pictures which would visually explain its shape and structure. We were struck by just how few savoury galettes were featured (other than in pancake form) compared to sweet. So much so, that when I mooted my desire to make a savoury version and specifically one based on the Greek Spanakopita Pie, Miss GF questioned my judgement, suggesting that perhaps a peach or cherry-filled variety was a better idea....

Okay.... that may partly have been her baulking at the prospect of spinach and cheese, but savoury was where I headed anyway.


If you have never heard of or eaten Spanakopita before, then consider you have seriously missed out. A popular buy from Greek bakeries when on holiday, this lunch-time favourite is usually made with layers of filo pastry surrounding a thick filling of spinach, Feta cheese, onions and herbs. I say 'lunch'.... It could happily be devoured at any time of the day (or night).... but my pre-gluten free memories of it convey hot summer lunch-time picnics on the beaches of the Greek Islands as a student, looking for cheap, healthy, filling sustenance.

Sadly, holidays in Greece now exclude my favourite Spanakopita, on account of the locals not (thus far) catering with a version suitable for us gluten-avoiders. Not one to want to ever miss out on the flavours of my youth however, I have now been inspired to make my own version of Spanakopita in galette form.


Those of you who follow my blog will know that back in November 2016, I discovered Jus-Rol ready-rolled gluten free puff pastry. It has made a huge difference in our busy lives to get quick puff pastry without the faff. Although you can get blocks of ready to use gluten free puff pastry via the likes of Silly Yak, Genius and Fria, I have yet to find another ready-rolled brand. So for total convenience, Jus-Rol is a winner. I get mine from larger Tesco stores, but you can get it from Ocado too.

When I first tried it back in November, I was bemused by the fact that Jus-Rol have made the ready-rolled pastry sheets round (as far as I am aware, there are no glutenous ready-rolled brands without straight edges). Not wanting to waste any pastry, I have therefore taken to finding ingenious ways to cook it up in dishes that naturally lend themselves to 'roundness'...... Watch this space..... I have another fab pie coming soon!

This Galette was a perfect choice for circular pastry. Stuffed with a generously-filled centre of freshly-wilted iron-rich spinach, finely-sliced leek, chopped red onion, crushed aromatic garlic, crumbled sharp Feta cheese and sprinkled with a seasoning of pungent oregano, sea salt and ground black peppercorns, my Spanakopita Galette is an incredibly delicious and very special vegetarian, gluten free pie.... which is amazing hot or cold...... ideal for a family meal or a #freefrompicnic wherever you may be.


Lest we forget Miss GF's negativity over the possibility of feeding her Feta and spinach, she was treated to her own very unique galette which I will post as a separate recipe very shortly...... Keep your eyes peeled..... hers was as amazing as it was quick!

I am sharing my gluten free Spanakopita Galette with :


Cook Blog Share with Recipes Made Easy

Brilliant Blog Posts with Honest Mum







Free From Fridays with Free From Farmhouse and Le Coin De Mel

Meat Free Mondays with Tinned Tomatoes


Eat Your Greens with Allotment to Kitchen and The Veg Hog

Recipe of the Week with A Mummy Too





Simple & in Season with Feeding Boys

Fiesta Friday #176


Cook Once Eat Twice with Searching for Spice




Spanakopita Galette (serves 4)

Ingredients

300g fresh baby spinach
2 leeks - washed, trimmed and finely sliced
2 large red scallions or 1 small red onion - finely chopped
2 cloves garlic- crushed 
olive oil to sauté 
100g Feta cheese - crumbled
1 teaspoon dried oregano or a very small handful of fresh oregano leaves - finely chopped
salt and ground black pepper to season
milk to seal the pastry and as milk wash
1 pack (280g) Jus Rol gluten free ready rolled puff pastry (or alternative of choice)

Method

  1. Prepare your spinach by wilting in a large saucepan with approx 60 ml simmering water over a low heat for a few minutes. Drain in a colander or sieve, pushing down to squeeze out as much liquid as possible. Set aside to cool completely.
  2. In a separate saucepan, sauté the sliced leeks and chopped onion in a little olive oil, stirring frequently, until soft, but still pale in colour.
  3. Add the garlic and a little salt and pepper and sauté for a little longer, stirring through thoroughly. Set aside to cool completely.
  4. Pre-heat the oven to 200 C/400 F/Gas 6.
  5. Lay out the round of Jus Rol pastry on a sheet of baking paper (or if you are using home made puff, or an alternative pre-made brand, roll out and cut a circle approximately 30 cm/12 inches in diameter).
  6. Pour the cold leek-onion mixture into the centre of the pastry and spread into a circle leaving a clean pastry edge of approximately 5 cm/2 inches wide.
  7. Scatter the cold, drained spinach on top and mix up slightly with the leek, making sure you keep the wide pastry rim clear.
  8. Sprinkle with oregano.
  9. Top with crumbled Feta.
  10. Season with salt and fresh ground black pepper and a little more oregano.
  11. Brush the pastry edge with milk and using a sharp knife, make slightly angled cuts to about two-thirds the width of the pastry strip at intervals of about 7 cm/2½ inches.
  12. One at a time, fold the pastry strips up over the edge of the filling, brushing each top with milk as you go and then folding up the next strip, sticking and sealing to the last. Keep going until you have folded pastry around the whole pie. On the last piece, carefully lift the first piece and fold the last underneath (ensuring you brush with milk) and press to seal to each side as an even pattern.
  13. Bake for 30 to 40 minutes until the pastry is golden, puffed and crisp.
  14. Remove from the oven and immediately transfer to a serving plate. Eat hot or cold.
Gluten Free Alchemist © 2013-17 unless otherwise indicated