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Book: Gluten Free - Quick and Easy

Posted Aug 26 2008 4:14pm
I have been thinking about attempting some serious comfort food in the shape of gluten free macaroni cheese, for some time. Then as a result of having a gluten free blog it all came together.

I have been trying to get hold of some gluten free Tinkyada pasta for longer than I can remember, I'd read about how good it is, then found out it was unavailable in the UK. I'm lucky with my friends, one of them couriered me over some in a suitcase, at the start of a holiday in England. I have some Tinkyada, but if anybody finds any in the UK or a supplier in the UK please let me know!

Penguin Books also mailed me a copy of Carol Fensters book Gluten-Free - Quick and Easy, available to buy at Amazon. The book is good with recipes to cover most eventualities, and there are a few recipes in the book that I plan on trying out. So using my gluten free pasta and my new book, I've cooked macaroni cheese, using the exact recipe from the book

3 cups low fat milk

1/4 cup sweet rice flour

2 tbsp unsalted butter

3 cups grated mature cheddar or other strong cheese

1/4 cup grated parmesan

1 tsp GF dry mustard powder

1/2 tsp sea salt

8 oz GF pasta, cooked according to pack instructions

1 cup GF breadcrumbs

Paprika, for garnish

Preheat the oven to 350 degrees and generously grease or butter a 2 quart ovenproof dish

Place all but 1/4 cup of the milk in a heavy based saucepan over medium heat

Stir the rice flour into the 1/4 cup of milk until smooth, then whisk into the milk in the saucepan

Add the butter and whisk, until the mixture thickens

Remove the pan from the heat and stir in the cheeses, mustard and salt until the cheeses are completely melted

While the pasta is still hot, add to the sauce and toss to coat thoroughly

Transfer the mixture to the prepared baking dish

Sprinkle with bread crumbs and a dusting of paprika

Bake for 20 - 30 minutes, or until the cheese is bubbly and the breadcrumbs are browned and crunchy
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