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GLUTEN FREE FOODS NEVER TASTED THIS GREAT

Entice Gluten Free Chocolate Pear Tart – Gluten Free

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Ingredients

For the Pastry

312ml (1 ¼ cups)Entice Self Raising Rice Flour
1.5ml (¼ tsp)Salt
30 ml (2 Tbs)Sugar
115g (½ cup)Cold Unsalted Butter, cut into pieces melted
1Egg yolk
15mlLemonJuice

For the Filling

115gPlain dark chocolate, grated
4Small, firm ripe pears
1Egg
1Egg yolk
120ml (½ cup)Concentrated Rice milk, made with ratio of 1 part rice milk powder to 2 parts water, or use single cream
2.5 ml (½ tsp)Vanilla essence
45ml (3 Tbs)Caster sugar

Method

Preheat the oven to 200°C.

For the Pastry : To the flour add salt, sugar and butter. Rub in the butter, as you would for wheat based pastry. Stir in the egg yolk and lemon juice. As the mixture contains no gluten, it does not need kneading.

Place pastry dough into a greased 25cm tart dish, and work it in to line the dish. Use a round straight glass to roll the pastry. (It is like working with playdough).

Sprinkle with the grated chocolate.  Peel, halve and core the pears. Cut into thin slices and arrange onto the chocolate.

Whisk the egg, egg yolk, rice milk and vanilla and pour over the pears. Sprinkle sugar over the top.

Bake on baking sheet for approximately 30 minutes. Serve warm.

Entice Choc Chip Muffins – Gluten Free

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Ingredients

500ml (2 cups)Entice Self Raising Self Binding Rice Flour
100ml (7Tbs)Sugar
1Egg
250gChocolate chips or grated chocolate
185ml (3/4 cup)Rice Milk
80g (5Tbs)100gButter, melted and cooled slightlyChopped pecan nuts (optional)

Method

Preheat the oven to 180°C.

In a bowl, mix rice flour and sugar.  Whisk together the melted butter, eggs and rice milk.

Add the rice milk mixture to the rice flour mixture and stir to combine.

Fold in the chocolate and nuts. Mix gently.

Pour into a greased muffin pan.

Bake for 20 – 25 minutes, or until ready.

Makes 10 – 12 muffins.

Entice Blueberry Muffins – Gluten Free

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Ingredients

750ml (3 cup)Entice Self Raising Self Binding Rice Flour
125ml (1/2 cup)Castor Sugar
1.5ml (1/4tsp)Salt
2Eggs, beaten
420ml (1 3/4cup)Rice Milk
115g (1/2 cup)375ml (1 ½ cups)Butter, melted and cooled slightlyBlueberries, fresh, or if frozen, thawed and rinsed. 

Method

Preheat the oven to 180°C.

In a bowl, mix rice flour, sugar, and salt.  Whisk together the melted butter, eggs and milk.

Add the milk mixture to the rice flour mixture and stir to combine.

Gently add the blueberries, try not to break them.

Pour into a greased muffin pan.

Bake for 20 – 25 minutes, or until ready.

Makes 10 – 12 muffins.

Entice Gluten Free Marble Cake

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Ingredients

250gButter
375 ml (1 ½ cup)Castor Sugar
625 ml (2 ½ cup)Entice Self Raising Self Binding Rice Flour
5 ml (1 tsp)Vanilla essence
125 ml (½ cup)Milk
125 ml (½ cup)Water
60 ml (1/4 cup)Cocoa Powder
4X-large or Jumbo eggs

Method

Preheat the oven to 180 °C

Cream the Butter and Sugar until light and fluffy.

Beat in the eggs one at a time. Beating the mixture very well ensures a light and fluffy texture to the cake.

Add the vanilla.

Sift the dry ingredients, except the cocoa, and mix to into the creamed mixture. Add the liquids in 3 or 4 batches, mixing to make a smooth batter.

Divide the batter into half.

Sift cocoa into half of the mixture and mix it in.

Spoon alternating colours of batter around a 23cm greased baking tin.

Bake for 50 to 60 minutes at 180 °C

Ganache Icing

In a bowl add 150g dark chocolate and 50ml fresh cream or Entice Rice Milk Powder (25ml powder to 25ml warm water). Place the bowl in a pot of boiling water on the stove to melt the chocolate, stirring regularly.

Once melted, remove from water and allow to cool. If icing is too hot it runs off the cake. Ice the cake.

Entice Gluten Free Quick Bread

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Ingredients

500ml (2 Cups)Entice Rice Flour Bread Mix
2Eggs
330ml(1 1/3 cup)Milk or Rice Milk
60 ml (4 Tbs)Oil

Optional Extras for Added Nutrition, Fiber and Flavour

Mixed Seeds, crushed
Psyllium Husk (add more liquid to soften it)HerbsFeta CheeseSundried/ Roasted TomatoesCranberries And so much more….

 Method

Preheat the oven to 200°C

Mix wet ingredients in a bowl.

Add the wet ingredients to the dry ingredients and whisk.  Do not overmix.

Pour into a small greased loaf tin (20×9 cm)

Bake at 200 °C for 25 – 30minutes.

Entice Gluten Free Pancakes

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Ingredients

185 ml (3/4 cup)Entice Self Raising Self Binding Rice Flour
2ml (1/2 tsp)Salt
1TbsSugar (optional)
3 TbsOil or melted Butter
2Eggs
250 ml (1 cup)Rice Milk or Milk

Method

Place Flour and Sugar in a bowl.  Beat the eggs with the oil and rice milk or milk.  Add more liquid for pancakes.

Add the liquid ingredients to the flour mixture and mix lightly.

The batter can be used immediately, or allowed to stand for several hours.

Pour batter onto the pan to cover evenly and thinly.  Allow to cook until the sides come away from the pan. Flip the pancake.  Serve with savoury fillings or sweet.

Entice Gluten Free Crepes

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Ingredients

185 ml (3/4 cup)Entice Self Raising Self Binding Rice Flour
2ml (1/2 tsp)Salt
3 TbsOil or melted Butter
2Eggs
250 ml (1 cup)Rice Milk or Milk

Method

Place Flour and Sugar in a bowl.  Beat the eggs with the oil and rice milk or milk.  Add more liquid for pancakes.

Add the liquid ingredients to the flour mixture and mix lightly.

The batter can be used immediately, or allowed to stand for several hours.

Pour batter onto the pan to cover evenly and thinly.  Allow to cook until the sides come away from the pan. Flip the pancake.  Serve with savoury fillings or sweet

Entice Gluten Free Pizza Base-Mix

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Ingredients

900g (6 cups)Entice Pizza Base Premix
1 packetInstant Active Dried Yeast
60 ml (4Tbs)Olive Oil
450ml (1 ¾ cups)Warm Water

Method

Sift Pizza Base into a bowl.

Add the yeast.

Add the oil and water and mix for a long time (6 – 8 minutes) to form a soft malleable dough. The longer mixing time is important. It is impossible to overmix.

Add a little extra flour if dough is too sticky, or water if dough is too dry.

Place dough in a large bowl, cover with a damp cloth and leave in a warm place to rise to double its size.

After it has risen, roll the dough on a floured surface until it is smooth and shaped.

Drizzle olive oil on the surface and allow to rise for 10 minutes.

Finish the pizza with tomato base and the desired toppings.

Bake at 240°C for 15 minutes.

Favourite Toppings:

I always use tomato paste, shredded basil or fresh oregano and mozzarella.

Anchovies and Olives

Pancetta and Fresh tomatoes, with Rocket added after baking

Foccaccia with Himalayan Rock Salt, Freshly ground Pepper and Freshly chopped Rosemary, and lots of olive oil.

Goats Cheese (as well as Mozarella), and caramelised onions. Capers optional.

Entice Gluten Free Date Loaf

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Ingredients

250gPitted Dates, chopped
25 mlButter
250 ml (1 cup)Light Brown Sugar
2mlBicarbonate of Soda
300ml(1¼ cup)Boiling Water
500ml (2 cups)Entice Self Raising Self Binding Rice Flour
1mlSalt
2mlVanilla Essence
125 mlPecan nuts, chopped

Method

Put Dates into a bowl with butter and sugar. Sprinkle with bicarbonate of soda and pour boiling water over. Leave to cool, stirring occasionally.

Preheat the oven to 160 °C

Mix Rice Flour and salt in a bowl, add the cooled date mixture, the nuts and vanilla, and mix well.

Pour into a small greased loaf tin (20×9 cm)

Bake at 160 °C for 1 hour.

Entice Choc Brownies – Gluten Free

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Ingredients

200gDark Chocolate
125gButter
300ml (1½ cups)Castor Sugar
5 ml (1 tsp)Vanilla essence
250 ml (1 cup)Entice Self Raising Rice flour
30ml (2Tbs)Cocoa Powder
4X-large or Jumbo eggs
Optional ExtrasOne or more of the following
150g (1 cup)Slithered Almonds, Gogi berries or Cranberries,

Method

Preheat the oven to 180 °C

Melt the chocolate in a bowl over hot water, mix in the butter and leave to cool.

Beat the eggs and sugar until light and fluffy.

Add the vanilla.

Sift the flour and cocoa powder together.

Gently fold the flour mix, the chocolate and the nuts and berries into the egg mixture until just combined.

Pour into greased baking dish (approx 27 x 32 cm)

Bake for about 20 minutes.

Cool in the tin before cutting into squares.

Ganache Icing

In a bowl add 150g dark chocolate and 50ml fresh cream or Entice Rice Milk Powder (25ml powder to 25ml warm water). Place the bowl in a pot of boiling water on the stove to melt the chocolate, stirring regularly.

Once melted, remove from water and allow to cool. If icing is too hot it runs off the cake. Ice the cake.