Gluten Free Beer Bread
Most gluten free breads out there are really crumbly and break apart, whilst
this bread holds together well and can be sliced thinly and frozen.
Ingredients:
- 2 cups gluten free plain flour (sifted)
- 1 cup soy flour (sifted)
- ½ tsp salt
- 1 ½ tsp cracked black pepper
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- 1 Tbsp linseed meal
- 1 Tbsp sesame seeds
- 355ml Billabong Australia's Pale Ale (@ room temp)
1. Pre-heat fan forced oven to 220°C. Grease a 9 x 5 inch loaf tin.
2. In a large mixing bowl combine all the dry ingredients together.
3. Make a well in the centre of the mix then add the beer in stages, working
the mixture with a butter knife between each addition, (do not use flat beer as
the carbonation is a key element).
4. Towards the end the dough may need a little assistance coming together with
your hands, but do not overwork it.
5. Spoon the mix into the loaf tin and bake for 50-60 minutes on a tray in the
middle of the oven. It is option at this stage to brush with milk if you like a
darker finish on your bread.
6. Remove from the oven, insert a skewer into the centre to assess if dough in
middle is fully cooked, it should be crumbly. If it is doughy, it will need
approx 10 more minutes. Allow to cool on a wire rack.
Great Beery Breakfast
Team this up with the gluten free bread from the
previous recipe.
Beer Poached Eggs.
About as easy as it gets
when cooking with beer! You can get as extreme as you like with your flavours.
We erred on the side of caution and went with a lighter style of beer, using
Billabong’s Blonde. There is no need to add any vinegar to the poaching liquor
– as the beer holds the egg together nicely.
Ingredients:
- 375 ml Billabong Blonde beer
- 8 eggs
- Pinch of salt
1. Heat beer and salt to a simmer in a small pan.
2. Crack egg into bowl and check freshness.
3. Slide eggs gently into simmering beer – 2 at a time. Gently spoon the beer
over the top of the egg to assist in cooking the yolk.
4. Remove from pan, drain excess liquid and serve.
Dynamite Beer Beans
The second component is your own
homemade baked beans with a twist or this makes a great pasta sauce. Simply add
2 x 400g tins of cooked cannellini beans (or soak some of the bagged variety
overnight and cook until tender).
Ingredients:
- 500g ripe tomatoes (washed &
cut in ½)
- 1 med red onion (finely chopped)
- 1 cup Billabong Australia's Pale Ale
(@ room temp)
- ¼ cup red wine vinegar
- ¼ cup balsamic
vinegar
- ½ cup freshly squeezed orange juice
- ¼ cup extra virgin olive oil
- 4 large garlic cloves (finely chopped)
- 2 Tbsp brown sugar
- 1 Tbsp yellow mustard seeds
- 1 Tbsp honey
- 1 Tbsp hot English mustard
- 1 tsp cayenne powder or paprika (if milder preferred)
- ¼ tsp salt & cracked black pepper
1. Pre-heat grill to 220°C. Place tomatoes on a baking tray, cut side up and
roast under grill until caramelized (not burnt), leave to one side.
2. On a medium heat, sweat onions in a heavy based pan until translucent. Add
mustard seeds and garlic – cook on a low heat until seeds start to pop.
3. Add the remaining ingredients and cook for 15 minutes on a low heat.
4. Blend with a stick blender until desired consistency is achieved. The sauce
can be left chunky or blended smooth with the addition of a little hot water.
Add beans for & heat through, season.
Add your favourite gluten free
sausages or crispy bacon & you have an Aussie breaky to remember!
Cherry & Peanut Cookies (Makes 30)
Ingredients:
- 125g unsalted butter (cubed and @ room temp)
- 4 ½ Tbsp castor sugar
- 1 large egg
- 2 cups (sifted) gluten free plain flour
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 1/3 cup beer Billabong Blonde (@ room temp)
- ¾ cup glace cherries (chopped)
- 1/3 cup unsalted peanuts (chopped)
- ½ tsp nutmeg
- ½ tsp cinnamon
1. Pre-heat oven to 180°C. Line two baking trays with greaseproof paper.
2. Cream butter and sugar together in a large mixing bowl until light, pale and
fluffy.
3. Add eggs, beat well.
4. Mix sifted ingredients , spices and nuts together in a separate bowl.
5. Alternate adding beer, cherries & sifted ingredients to butter mixture.
Mix well after each addition to ensure there are no lumps.
6. Cover and refrigerate for 30 mins.
7. Shape into small balls and arrange on a greased baking tray, flatten lightly
with a fork.
8. Bake in a moderate oven for 15 mins or until golden. Allow to cool on a wire
rack. To be indulgent, finish with drizzled white chocolate.
Polenta Crusted Stuffed Olives
Ingredients:
- 12 mammoth green olives (pitted)
- 100g smoked cheese (small pieces)
- 1 cup beer Billabong Australia's Pale Ale
- ½ cup GF plain flour (sifted)
- 1 cup GF cornflour (sifted)
- ½ tsp cracked black pepper
- 1 cup fine polenta meal
- 500ml olive oil or grape seed oil (for frying)
- Pinch salt
1. Pre-heat oil to 160°C in a heavy based deep
saucepan or deep fryer.
2.
In a large bowl make a batter with beer, pepper, plain flour and half of the
corn flour. Alternating & whisking well between each addition. Allow to
rest. This is a very thick batter that creates a great crust on the olive.
3. Insert cheese pieces into cavity of olive. You will need to get your fingers
dirty for this one and make sure that the cheese is well stuffed inside the
olive.
4. Toss olives in remaining corn flour, ensuring they are thoroughly coated.
5. Roll olives in thick batter, then roll in the polenta meal. Gently roll each
olive between your palms to firmly attach the crust.
6. Gently place the prepared olives in hot oil and fry until golden (about 4
mins).
7. Remove from oil, drain on a paper towel and sprinkle with a little salt
whilst hot.
Beery Mashed Potato (Serves 4)
Ingredients:
- 600g new potatoes (washed and cut into small pieces, peeling optional)
- 1 med red onion (finely chopped)
- 50g black olives (drained & finely chopped)
- 2 Tbsp extra virgin olive oil
- 375ml Billabong Australia's Pale Ale (@ room temperature)
- 1 med red capsicum (finely chopped – if you choose to omit, then replace with
sweet substitute, ie a little sugar or sun dried tomato, this is important to
offset the bitterness of the beer)
- 2 cloves garlic (finely chopped)
- 1 Tbsp basil (finely chopped)
- 1 Tbsp parmesan (grated)
- 4 spring onions (finely chopped)
- ¼ tsp salt & cracked pepper
- 1 Tbsp melted butter or extra virgin olive oil
1. Boil potatoes in the beer in a small saucepan – add a little water to cover
if required. Cook with lid on, on a low heat until tender.
2. While potatoes are cooking sauté onions and basil with 2 Tbsp e.v.o.o over a
low heat until translucent.
3. Add garlic and capsicum and continue to cook until aromatic. Add olives and
spring onions and continue cooking for another minute.
4. Drain (there may not be much liquid left) and mash potatoes with a
tablespoon of butter/e.v.o.o and parmesan. Add remaining ingredients.
5. The recipe is quite dense , so you have the option to finish the mash to
your taste – warmed milk or cream for a fluffier texture.
Beery Apple Fritters
Ingredients:
- 4 Granny smith apples
- 1 ¼ cups Billabong Ginger beer – Use cold
- 1 ½ cups GF corn flour (sifted)
- 1 cup GF plain flour (sifted)
- 2 Tbsp Icing sugar
- 1 tsp All spice
- Canola oil for deep frying, approx 1 litre
- Extra icing/castor sugar for dusting (optional)
1. Pre-heat oil to 180°C in a deep saucepan.
2. Core and peel apples, then cut into 8’s. Toss with half cup of corn flour
and stand for 1 minute.
3. To make batter, alternate remaining sifted flours with ginger beer, whisking
well between each addition. Make sure it is lump free, you can sieve this mix
if lumps can not be removed. Add sugar
and spice.
4. Dip the apple pieces into the thick batter then transfer to the hot oil and
fry in batches until they become golden in colour and begin to float.
5. Remove from oil, drain on absorbent paper, and if desired, dust with extra
sugar whilst still hot. Serve with ice cream or gluten free custard.
Now Available with great food at:
D A R E delicious and responsible eating including GLUTEN FREE FOOD
22 The Rocks Centre Playfair Street
The Rocks, NSW 2000
Email: darefood@bigpond.net.au
Mobile: 0412 266 177