The Family-friendly Gluten-free Cookbook ~ Paperback ~ Sarah King

It needn't be a challenge to create delicious gluten-free food the whole family will enjoy. With the simple techniques devised by talented New Zealander Sarah King, mother of four, you'll be whipping up a batch of light fluffy scones in no time. Prepared especially for families requiring a gluten-free diet, all the recipes are recognisable family favourites. Increasingly people want simple homemade options – they are looking for foolproof ways to cook gluten-free food that's healthy and nutritious for the whole family. Sarah King trialled all her recipes at the farmer's market until her customers couldn't tell if the food was gluten-free or not. She found that baking was the hardest to get right and her family treats and reliable standbys are all designed with the home kitchen in mind. Preparation is key, and with quick and easy methods for everything from bread, burger buns, pizza and sausage rolls to chocolate chip cookies, eclairs and custard squares, all the bases are covered. You will also find choices for lunchboxes and snacks, kid's parties and seasonal celebrations. Recipes include Mediterranean Vegetable Tart, Lemon Meringue Pie, Bacon and Corn Muffins, Self-saucing Chocolate Pudding, Garlic Bread, White Chocolate and Orange Biscotti, Homestyle Chicken Pie, Carrot Cake with Cream Cheese Filling, Baked New York Style Cheesecake, and many more… SAMPLE RECIPE Custard Squares – Gluten Free Ingredients 200g butter 140g potato starch 120g rice flour 160g fine cornmeal (fine polenta) 110g caster (superfine) sugar 2 teaspoons guar or xanthan gum (a mix of both works best) 2 eggs 2–4 tablespoons cold water extra rice flour 90g custard powder 110g caster (superfine) sugar 1½ litres milk 2 teaspoons vanilla essence Method Sweet Pastry Cut butter into cubes and place in the bowl of a food processor. Add all dry ingredients and pulse until the mixture looks like coarse breadcrumbs. Pour the mixture into a large mixing bowl and add the eggs and 1 tablespoon of the water. Using a wooden spoon, mix together very slowly, adding drops of water until the mixture forms into large lumps. With dry hands, squeeze the dough together to form a ball. If it still seems very crumbly, add a bit more water; however, be careful not to add too much – the dough will bind together once kneaded. The amount of water required will be determined by the size of the eggs, the temperature and humidity. Using a small amount of rice flour, lightly flour a clean, dry work surface. Empty the dough onto the floured surface and knead together. Wrap in cling film and store in the refrigerator until required, or freeze the day it is made. Allow pastry to reach room temperature before rolling out and using. It can be defrosted in the microwave on low, but be careful not to melt it. Custard Squares Preheat oven to 180°C/350°F/Gas mark 4. Grease and line two baking trays with non-stick baking paper. Line a 20cm by 30cm baking tin with baking paper also. Halve the pastry. On a floured surface roll each piece separately out to a rectangle as close as possible to the size of the baking tin. Your pastry should be very thin – no more than 3mm. Carefully place pastry on the baking trays. Bake both pieces for 10–15 minutes, or until light golden brown. Prick any bubbles that form with a sharp knife or skewer. Leave to cool on the baking trays. In a saucepan, use a wooden spoon to mix custard powder and sugar with 250ml of the milk. Once lump-free, add the rest of the milk and then slowly heat through, stirring frequently as it thickens. Once custard has reached a very thick consistency and no longer tastes floury, remove from the heat and stir in vanilla. This will take at least 10–15 minutes. Be careful not to let it stick and burn, or over-boil. Carefully place one piece of cooled pastry in the base of the baking tin, then pour on the hot custard. Carefully place the second piece of pastry on top, with the flat side facing upwards, and press it down lightly. Leave to cool completely. Make a basic icing and mix with the vanilla and spread evenly over the pastry. Leave to set. Slice into 20 squares. Can be stored in the fridge for up to 5 days. Author Biography Sarah King and her husband Mitch own the Gluten-free Grocer store in Auckland, New Zealand and run a corporate catering company with gluten-free options. When their first two young children were diagnosed coeliac, their family food bill soared as they struggled to find gluten-free alternatives. With a commercial kitchen available through the catering company, they set about making gluten-free food themselves. This is Sarah King's first book. Devin Hart is a freelance photographer with experience in food, commercial and wedding photography. His work appears in New World supermarket's Real magazine.