Go rice!

My list of health questions finally reached the bottom of the page so I booked a long appointment and went off to visit my doctor. Over the years we have developed a relationship whereby she tells me what she thinks is wrong then asks me what I am going to do about it. She is not always happy with what I decide but over the years a truce has developed and she no longer asks me which witch doctor have you been to? I like to think that we learn from each other.

Her suggestion this week was for me to adopt a gluten free diet for the next two months in an attempt at diagnosing stomach problems. I have been catering for people with special diets over the years, so I feel quite familiar with the sort of food I need to eat. There is now a huge range of GF products available. Now I need to eat gluten free at every meal, I am scrutinising them more closely. All of these products are expensive, usually in smaller sized packets than other foods and many are loaded with salt, sugar and flavourings in an attempt to make them ‘normal.’ This is junk food. The recipe books are not much better...most simply substitute the use of gluten free flour mixes in ordinary recipes which again is expensive and doesn’t help educate gluten intolerant people in how to feed themselves and their families without having to cook two different meals, although it is convenient.

There is an easier way, without having to balance the properties of various grains. By looking towards Asia’s rice based food culture we can source whole menus of gluten free food. You will still need to be aware that many Asian takeaways in Australia will use some wheat products and that Asian cook books written by westerners may contain gluten products, but they are easy to spot.

I am an addicted maker of sourdough rye bread. I made my first gluten free corn loaf from Val Allen’s book, ‘Very Wellness’ this week. She also has lots of great gluten free cake recipes.
I am currently researching gluten free sourdough...I’ll let you know how it goes!

Rather than focussing on missing foods, I am looking forward to the many things I can eat. This week I have eaten Indian, Thai and an Aussie barbeque and tonight friends are cooking Vietnamese.

Can’t wait!

Wot wheat, where?

Last weekend we catered for a yoga retreat, a lovely group of people enjoying themselves in the bush. We had been asked to cater for vegetarians, meat lovers, a couple of dairy free and a coeliac sufferer. I always think it is important to offer everyone the same food in these circumstances. The challenge is to make it all seem ‘ordinary’ so as not to frighten the more conservative eaters and to introduce them to healthier ways of eating without compromising on flavour or variety. The menu for the weekend was based on rice based cultures: Moroccan, Indonesian and Indian, served buffet style.

I was lucky enough to meet Nicky Smith there. A kindred spirit, she runs a gluten free blog, sharing recipes and easy ideas for gluten free meals that the whole family will enjoy.

I was shocked after one afternoon tea to see a baking tray of my gluten free lemon cake had been all but finished. Nicky has asked me to share the recipe with you - she took a doggy bag of it home!

This is a domestic sized amount and will make a 30cm spring form or a 20cm square baking dish.

I usually cook my lemons in the pressure cooker in a small amount of water, doubling the amount and freezing the rest for later. If you use a saucepan, you will need to cover them with water before simmering.

2 lemons, well washed and simmered whole, in water until soft then cooled

2 cups of ground whole almonds (why use blanched – these are cheaper!)

1 cup of sugar ( you can use honey or apple concentrate but sugar and lemon together are a match made in heaven)

2 tsp of baking powder

6 eggs, beaten

Heat the oven to 180C.

Grease and line your tin with baking paper.

Drain the lemons, reserving the liquid and process until smooth in a blender.

Mix the almonds, sugar and the baking powder in a bowl.

Stir in the lemon pulp. You should have a fairly thick cake batter. If it is stiff and difficult to stir, use a little of the lemon cooking water to thin it down.

Pour into the pan and bake about 40 minutes until the centre is slightly springy when touched and is lightly browned.

Turn off the oven and leave in there to cool.

Serve with fresh fruit cooli, lemon syrup, or cheats fruit sauce, yoghurt, cream, ice cream or all!

Lemon Syrup

The reserved lemon water can be used to make a syrup for serving with by adding half its weight in sugar, stirring over a low heat until it boils and simmering until the desired thickness is reached. Pour over cake while still warm in its tin or serve as a pouring sauce separately.

Cheats Healthy Fruit Sauce

A simple and rather luxurious sauce can be made by heating a jar of sugar free fruit conserve in a saucepan until it is runny.

Enjoy!