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Gluten free cooking

Gluten free cooking

Heidi JanitBy Heidi Janit

When there are food restrictions in a family, meal-times can be challenging. We land up cooking a meal for ourselves and then something different for our child. Preparing multiple meals is expensive and there is just not always enough time.

Children often do not want to feel “different” and may not like the idea of eating different meals to mom and dad or their siblings.

It is all about finding a meal that EVERYONE will eat! If your child is gluten intolerant, then this post is for you!

Here are a few recipes that are all gluten free and are sure to please the whole family:

Please note: all recipes are sourced from glutenfreesa.co.za

Easy Soup


250g Split Peas

250g Red Split Lentils

1 Big Onion, Grated

1 tsp Fresh Chopped Carlic

1 Big Potato, Grated

Black Pepper & Salt

Chicken Extract

500 ml water


Rinse and drain peas and lentils. Add all the ingredients in a pot. Bring to the boil, reduce the heat and simmer until all the ingredients are soft. Add more water if necessary.

Quantity- Enough for 4 people.


Add a little milk for a creamier taste. Garnish with fresh parsley.


Grated carrots and black lentils could also be used. Just remember to add more water to reach the preferred texture.

Entice Pizza Base


600g (4 cups) Entice Pizza Base mix

2 packets instant active dry yeast

45ml (3Tbs) olive oil

450ml (1 3/4 cups) warm water


Sift Pizza Base into a bowl.

Add the yeast.

Add the oil and water and mix for a long time (6 – 8 minutes) to form a soft malleable dough. The longer mixing time is important. It is impossible to overmix.

Add a little extra flour if dough is too sticky, or water if dough is too dry.

Place dough in a large bowl, cover with a damp cloth and leave in a warm place to rise to double its size.

After it has risen, roll the dough on a floured surface until it is smooth and shaped.

Drizzle olive oil on the surface and allow to rise for 10 minutes.

Finish the pizza with tomato base and the desired toppings.

Bake at 240°C for 15 minutes.


Ice Cream


2 x 250g tubs cream

1 tin condensed milk

1 desert spoon vanilla essence

Pinch of salt


Mix the cream until stiff. Fold the rest of the ingredients in with the cream. Freeze.


A 2 litre container with a lid should be used for the freezing.


Layer the ice cream with your favourite ingredients for example: gluten-free chocolate, fruit, nuts, crunched gluten-free biscuits.

Replace the vanilla essence with an essence of your choice.


Delicious Wheat free muffins

Makes 4-6 Large


½ Cup Oats (gluten free oats) or ½ Cup Almond flour

1 ½ Cups Feather light flour or Gluten Free flour

1 ½ tsp. Baking Powder Gluten free

1 tsp. Xanthan Gum

Pinch of Salt

1 egg

1 Cup Maas (may need a little extra) or ½ Cup Rice Milk (Dairy Free Option)

1/3-Cup Oil

1 Carrot, finely grated

¼-1/2 Cup Cranberries

¼-1/2 Cup Walnuts, chopped

1 Apple, peeled & chopped

1/3 Cup Coconut desiccated

¼ Cup Brown Sugar (if you like it sweeter, add an extra ¼ cup of sugar)


  1. Pre-heat the oven to 180° C.
  2. Sieve together the flour, xanthan gum, salt and baking powder.
  3. Stir in the oats or almond flour.
  4. Mix together the egg, oil, sugar and Maas or rice milk.
  5. Add the nuts, cranberries, carrot, apple and coconut into the wet mixture.
  6. Make a hole in the center of the dry ingredients and pour the wet mixture into the hole.
  7. Fold in the wet ingredients until the mixture has combined, do not over mix.
  8. Grease 4-6 muffin tins and pour in the muffin mix, 2/3 of the way up.
  9. Bake in a moderate oven for 20-25 minutes until cooked through.
  10. Leave the muffins to stand for 5 minutes then remove from the tray and place the muffins on top of a cooling rack.

White Sandwich Bread Loaf

Destined to become your “go to” gluten-free white bread recipe, this incredible version will get rave reviews from both gluten avoiders and wheat eaters alike.


1 TB active dry yeast

1 cup warm water

1 TB granulated sugar

1 1⁄2 cups white rice flour 1⁄2 cup cornstarch

1⁄2 cup potato starch 1⁄2 cup sorghum flour 1 TB xanthan gum

1 teaspoon kosher salt 1⁄4 cup canola oil

3 large eggs


1. Lightly coat a 9 x 5-inch bread loaf pan with oil.

2. Combine the yeast, water, and sugar in a small bowl and stir to dissolve. Allow to “proof” and bubble, about 8 minutes.

3. Meanwhile in a large bowl whisk together the rice flour, cornstarch, potato starch, sorghum, gum, and salt. In another bowl lightly beat together the oil and eggs.

4. Beat together the yeast mixture, dry ingredients, and egg mixture until well combined. Dough will be loose and sticky. Spoon into the prepared pan and allow to rise in a warm location for 1 hour.

5. Preheat the oven to 375 degrees F. Bake the bread until the crust is golden brown and a tap on the top sounds hollow, 22 to 28 minutes. Cool slightly before removing from pan and cool completely before slicing.

Makes 1 loaf