Just as I was about to sit down and write about gluten free recipes, my good friend and fellow journalist here at Style, Dinushka, asked me, “Um, so… what is gluten exactly?” I mean, if you’re going gluten free, you should probably know what gluten is, right? Like any great millennial explanation, we let Jimmy Kimmel help us navigate what gluten really is:
So, if you’re avoiding bread, wanting to be a little healthier, or you’ve been diagnosed as a coeliac, our gluten free friends have been asking for us to find easy and delicious recipes to get them through the week. As the resident Style foodie, I’m happy to bring you a gluten free take on these sweet and savoury recipes thanks to Helen Tzouganatos. Don’t be confined to the health food store anymore – you can find these ingredients in your local supermarket.
Recipes courtesy of Easy Gluten Free by Helen Tzouganatos, published by Plum, RRP $39.99, photography by Jeremy Simons.
Simple Midweek Fried Rice
3 tbsp peanut oil
3 eggs, whisked
3 rindless bacon rashers, finely diced
1 carrot, finely diced
1 small onion, finely chopped
1 tsp finely grated ginger
1 garlic clove, finely grated
2 tbsp dry sherry
925g (5 cups) cooked jasmine rice, cooled (see tip)
1 tsp sesame oil
2 tbsp gluten-free tamari or coconut aminos
3 spring onions, finely sliced, a few slices reserved to serve
Place a wok over high heat and add one tablespoon of the peanut oil. Pour in the egg and cook for one minute, then fold it over like an omelette, transfer to a chopping board and slice into strips. Heat the remaining oil in the wok, add the bacon, carrot, onion, ginger and garlic and stir-fry for four minutes. Pour in the sherry and stir for another minute to release any caramelised bits caught on the base of the wok. Add the rice, sesame oil and tamari or coconut aminos and stir-fry for two to three minutes to combine and heat through. Return the egg to the wok, add the spring onion and toss well. Serve immediately topped with extra spring onion.
It is best to use cold day-old rice that has dehydrated in the fridge overnight for a crispy texture. If you have not prepared rice the day before, just pop your cooked rice in the fridge to cool so it’s not gluggy.
Olive Oil Vanilla Cupcakes With Strawberry Icing
260g (2 cups) plain gluten-free flour
1 tbsp gluten-free baking powder
170g (3/4 cup) caster sugar
170ml (2/3 cup) light olive oil
185ml (3/4 cup) coconut milk or preferred milk
2 eggs, lightly whisked
1 tbsp vanilla extract
Gluten-free sprinkles, for decorating
For the strawberry icing:
210g pure icing sugar, sifted
1 tbsp freeze-dried strawberry powder (see tip)
1 egg white
60ml (1/4 cup) lemon juice
Preheat the oven to 180ºC (fan-forced). Grease or line a 12-cup muffin tin with paper cases. Combine the flour, baking powder and caster sugar in a bowl and make a well in the centre. Add the olive oil, milk, egg and vanilla extract and whisk to combine. Spoon the batter into the paper cases and bake for 20–25 minutes or until a skewer inserted in the centre of a muffin comes out clean. Remove from the tray and cool completely on a wire rack. To make the strawberry icing, whisk the ingredients in a bowl until combined. Spoon the icing over the cupcakes and decorate with sprinkles before it sets. The cakes will keep in an airtight container at room temperature for up to three days.
If you can't find any freeze-dried strawberry powder, make a strawberry puree instead. Simmer 3–4 chopped strawberries over medium heat with a little water for a couple of minutes and mash it into a puree.