Rye however contains much less
gluten than wheat, and the gluten
rye contains is of poor quality when
it comes to trapping air bubbles.
Consequently, breads made with
mostly rye flour do not expand as
much as those made with mostly
wheat flour, but it can be used by
some people with a gluten allergy
or intolerance.
There are a number of gluten-free
pre-mix products available for chocolate cake, brownies, cupcakes and
all-purpose self-raising flour, usually
in the Health Food section of your
supermarket. You also get glutenfree pasta and pizza bases. These
products are, however, much more
expensive compared to similar
wheat-based products.
You can replace wheat flour in a
recipe with the same amount of:
corn flour (Maizena)
creamy maize meal
rice flour
potato flour
rye flour (if you can tolerate it)
I found that a mixture of ¼ corn
flour, ¼ rice flour and ½ rye flour
works well for pancakes, crumpets,
waffles, dumplings or pizza base.
Sift flour 2 or 3 times to get more
air into it and add extra baking
powder or eggs to compensate for
the lack of gluten in the rising process. My family declared my rye
pancakes better than the original
wheat flour pancakes! See recipe
on the next page.
You can replace milk with the same
amount of:
soya milk
125ml of dairy-free coffee
creamer mixed with 250ml hot
water
Soda water
Rooibos tea
Fruit juice
(depending on the dish you are preparing)
Being allergic or
intolerant to certain
foods doesn’t mean that
you have to eat boring,
bland or tasteless food.
All you have to do is
experiment and adapt
recipes with alternatives
you can eat.
I would like to share some of my
favourite gluten- and dairy-free
recipes, the whole family can enjoy
Dairy- and gluten-free white sauce
125ml coffee creamer
750ml boiling water
60ml corn flour
125ml cold water
60 g margarine
Mix coffee creamer with hot water, add margarine
Mix corn flour with cold water,
add to coffee creamer mixture
Heat mixture in microwave for 3
minutes, stirring a few times,
or heat on the stove, stirring,
un til sauce is thick and smooth.
Add salt, pepper and flavourings
to taste.
The white sauce can be stored in
an air-tight container in the
fridge.
Dairy– and gluten-free mushroom
sauce
200 g mushrooms, sliced
60ml olive oil
1 garlic clove, crushed
250 ml dairy– and gluten-free white
sauce (see previous page)
Salt, pepper and flavouring to taste
Heat olive oil in a frying pan
Fry mushrooms till golden
brown
Add garlic and white sauce
Simmer for 2-3 minutes
Serve with steak or potatoes
Dairy-free custard
125ml dairy-free coffee creamer
750ml boiling water
60ml custard powder
125ml cold water
Mix coffee creamer with hot water,
add margarine
Mix custard powder with cold water, add to coffee creamer mixture
Heat mixture in microwave for 3
minutes, stirring a few times,
or heat on the stove, stirring, until
Dairy- and gluten-free mushroom sauce