And now for the delayed post Norwegian Potato Flatbread! A deliciously potatoey side. This flatbread is a pleasant change from the usual french fries, potato pancakes, or mashed potatoes with out diverging to much from that age old combo of meat and potatoes.
I first found this recipe two years ago when scouring the internet for easy gluten free recipes. Although the traditional flatbread does incorporate all-purpose flour I've been making it GF with great results every time. I can safely say that this recipe is 99.9% fail proof as every time I've made them I've done it using different flour(s) and it's always turned out satisfying!
You can make these just plain potato (without spinach), with tomato and/or spinach by them pureed to your mashed potatoes. Just keep in mind you will have to add more flour.
450g mashed potatoes (approxiamately 2 packed cup), cold
1-2 tbsp. pureed spinach
95g butter (approx. 7 tbsp)
>50g potato flour (approx. 1/4 cup) + more for dusting
>120g GF Flour (1 cup), any kind of flour(s) will do
pinch of salt
If your butter is room temp then stir into cold mashed potatoes. If your butter is cold then using a pastry knife, potato masher, or two knives cut butter into mashed potatoes until very fine. Fold in flours and salt. If the dough is sticky than incorporate more flour until it is about the consistency of a soft biscuit dough. Divide dough into 8 equal balls (approx. 100g each). Wrap and refrigerate dough balls.
Preheat a frying pan (no oil) on medium high heat.
Lightly dust surface with potato flour. Remove one ball and roll out until 1/8 inch thick. Every three rolls turn/flip dough to be sure it doesn't stick to the table.
Roll flatbread onto your rolling pin and transfer onto the hot dry frying pan. Cook 1-2 minutes per side. While the first one cooks begin rolling out the second one.
Finished flatbreads... photos
I'm sorry I forgot to take a picture of the finished potato flatbread before I cut them up! Below are some pictures of plate presentation I was playing with using the potato spinach flatbread.
That right on April 4, 2015 Life After Gluten was "born" (okay that's what Weebly called it when I published my first article). I look back all the articles posted and see a montage of memories but most of all I cringe when I read an old recipe and think "That really wasn't that great."
"Progress" is what Life After Gluten is all about. It's a journal of recipes and experiences from a girl who doesn't know that much. What this girl does know is she wants to learn and share. So how about it, will you join me for another year of growth as I succeed and stumble? Will you band with me by leaving constructive feedback on every post you read and every recipe you try?
I know that down the road I will look back on this post all those before it and cringe as I read through the thousands of typos. Yet, at the same time without out those typos and lesser recipes I'd forget from where I came and not appreciate where I am by then.
Thanks to those who've been reading my blog from day one! Thanks to those who maybe visiting Life After Gluten for the first time and welcome! As always I look forward to your comments.
1/2 cup or 125ml milk heated
3/4 cup or 100g Brown or white rice flour
3/4 cup or 100g potato starch
1/5 cup or 25g Sweet rice flour (aka glutenous rice flour, but it doesn't really contain gluten!)
1/2 cup or 125ml mashed potatoes, cold
1 tsp or 4g salt
Sift flours & salt into a medium/small bowl.
Bring milk to a simmer, stirring frequently to make sure it doesn't form a skin on the bottom of the pot.
Meanwhile "cut" mashed potatoes into the flour as you would butter in a pie dough (until the potato is pea sized). Remove simmering milk from heat and stir into flour mixture. Using your hands form a soft ball. Wrap dough in plastic and let chill in the fridge 30 minutes.
Remove from fridge very lightly flour surface and roll it out until 1/8 to 1/16 inch thick. The thinner the dough the less likely it is to crack when you fold your piergoi; yet, should it get too thin it will be likely to tear. Cut 3-4 inch circles. Spoon in 1/2 - 1 tsp of your favourite pierogi filling.
Here's a list of suggested fillings I found:
I prefer boiling my pierogi's for the chewy texture it gives them!
To boil pierogi's: bring 3 liters water to a rolling boil, add salt if desired. Drop six pierogi's in the pot at a time. The pierogi's are done cooking 2 minutes after they've floated to the surface. Skim pierogi's from the water and place in a dish to keep warm. Be sure to shake them loose of the bottom of the dish every few minutes so they don't make a sticky mess when you try and serve them. Repeat cooking method with all pierogi's.
The past few weeks have been very busy for me at school but it's paying off! In my last lab we were making peach pie but the recipe was much to syrupy so I had to scoop all the extra syrup out of the pies. I brought this syrup home in hopes I could find a good use for it and then I was struck with the inspiration to make a peach custard! I have never made custard before. Okay that's not true I made a custard once before and it ended in a frightfully clump mess. Since then I've been adverse to custard; yet, struck with this inspiration all aversion was gone.
So I made the custard. Now what? Will I just have custard? No I'll have a peach custard pie! But it seemed something was missing and this was... meringue! Which I might add I'm not a fan of but I was feeling experimentative so I went ahead and made it anyway.
So the recipe below is the fruit of my creativity I hope you enjoy making/eating it as much as I enjoyed creating it!
This recipe is based off a GF pita recipe I used bake in October when making a traditional Greek meal GF (find recipe here). I highly recommend giving both this bun recipe and the pita recipe a try because there both definite keepers! Infact I recommend making them in large batches and freezing them (uncooked, they will still rise after being thawn). Or, mix up the drys in batches ahead of time, so that it will be quicker when you go to make either these recipes (note the pita recipe has 1/2 cup more Oat Flour).
Miniature quiches are a Christmas tradition in my family, and yes I know it's th end of February not Christmas, however, they're a great treat any time of the year. They also would make terrific party pleasers.
1 prepare Pie Dough see recipe here
1/4 cup finely chopped ham or spinach
2 large Eggs
1/2 cup Heavy cream or 3/8 cup milk + 1/8 cup melted butter
1/3 cup grated Cheese
2 tsps. Onion
1/4 tsp. Salt
1/8 tsp black or white pepper
Preheat oven to 400F. Have ready miniature tartlet shells (roll dough out to 1/8 inch thick and cut to appropriate size circle). Finely chop and set aside ham or spinach. Combine in s medium bowl remaining ingredients and whisk until thoroughly blended. Place 1/2 teaspoon of the finely chopped ham/spinach in the bottom of each shell, then fill to the brim with egg mixture. Bake until the filling is set and puffed, 12 to 15 minutes.
These date squares won second place in my local fair. Yes these GLUTEN FREE date squares won 4TH PLACE against all wheat made date squares! So rest assure that not only did this recipe win a ribbon but it won it over many glutenous versions. So I hope you too enjoy it as much, or more that the judges did.
Also I hope you appreciate my pun in choosing "date" squares for my valentine's day recipe post, the day where a lot of people go on "dates!"
Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan over medium heat, combine the dates and water. Bring to a boil, and cook until thickened. Stir in lemon juice, and remove from heat. Puree.
In a large bowl, combine oats, flours, salt, brown sugar, and baking soda. Mix in butter until crumbly. Press half of the mixture into the bottom of a 9" square baking pan.
Spread half the crisp in the pan and press firmly. Layer with the date mixture. Cover with the remaining crisp and press lightly. Bake for about 30 minutes or until the crisp is golden brown. Let cool on a wire rack completely. Unmould and cut into 9 to 16 squares.
By know you maybe have thought that I've ceased my hot chocolate posts; well that's not true! I've been working on collecting several DIY specialty flavoured hot chocolate recipes! I felt like this was the kind of post that should be all in one shot; consequently, it's been a long wait for you hot chocolate lovers, and for that I'm sorry.
Here's a sneak peek at five of the specialty hot chocolate recipes I'm going to share with you:
1 batch prepared Puff Pastry see recipe here
500g Ground meat of your choice
1 tsp. Sage
1 tsp. Thyme
1 tsp. Parsley
1/2 tsp. Red pepper flakes, crushed
1 cup Apples, minced
2 tbsp. Honey
Salt & Pepper to your tastes
1-2 Egg yolk(s)
Using a fork gently combine all ingredients but egg yolk(s). Form into 1 inch (2-3 cm) wide cylinders. Set aside and refrigerate.
Preheat oven to 350 F (175 C).
Remove the prepared puff pastry from the fridge after the fourth turn. Roll out in to a rectangle until 1/2 inch (1-1.5 cm) thick. Cut into 3 inch wide strips. Lay the sausage 1/2 inch (1 cm) away from the edge, all along the length of the strips. You should half a little over one half of the dough strip's width uncovered with sausage. Fold over uncovered dough to cover sausage and using a fork pinch the edge shut. Cut length to desired size and place on a cookie sheet to bake. Brush with egg yolk(s). Bake for 20 minutes or until golden brown and sausage is cooked through.
Today has been a busy week leading up to a busier week. I've got two tests, two group presentations, and three oral presentations to work on as well as helping move to family business. But praise God I'm not doing it all on my own He's the best group partner to have!
This week I tried the best homemade oatmeal cookies I've tasted yet. I received the recipe from a friend at school, who thought they were equally as good. Interested in know how to make this recipe GF? Just ask!
God bless your whole faces,