HEALTHY FOOD: Gluten Free Soup and Bread
Colcannon Soup and Soda Bread
March 22, 2012Those with food allergies seek out adapations of traditional recipes -- but we’ve found old recipes that are already gluten free, without substitutions.
This traditional soup is made with mashed potatoes and green cabbage or kale.
Prep: 15 minutes; cook 35 minutes; Serves 6 to 8
3 slices gluten-free bacon
1 medium, finely chopped onion
1 large, finely sliced leek (light green portion only)
4 cups chopped green cabbage or kale
2 minced cloves garlic
2 tablespoons gluten-free flour or sweet rice flour
1/2 cup dry white wine
4 cups gluten-free chicken stock
12 ounces cubed potatoes (a mixture of red, purple and yellow fingerling potatoes)
1/2 cup light canned coconut milk or heavy cream
In a large stockpot fry bacon. Remove cooked bacon and let cool.
Add onion, leek and cabbage to the pan.
Stir to coat with bacon fat. Cook over medium heat, stirring occasionally until the vegetables are tender, about 8 minutes.
Add garlic and gluten-free flour. Stir to blend.
Add wine and simmer 2 minutes until mixture begins to thicken.
Add potatoes and chicken stock and bring to a boil.
Reduce heat and simmer for about 12 minutes or until potatoes are tender.
Lightly mash potatoes with a fork while still in pan.
Crumble cooled bacon and add to soup.
Season with salt and pepper.
Serve with Soda Bread
Ideal for a gluten free adaptation for the ethnic recipes called for low gluten cake flour and never bread flour.
Bakers recommend the minimum amount of mixing of the ingredients before baking and the dough should not be kneaded.
Prep: 10 minutes; cook Time: 45 minutes; Serves 6
2 cups gluten-free cake or pastry flour
1/2 teaspoon salt
1 teaspoon gluten free baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon honey or sugar
1 tablespoon dairy-free butter in small pieces
1/2 cup currants or raisins
2 large, lightly beaten eggs
1 cup either buttermilk, live yoghurt, or coconut milk, depending on your other allergies.
1 teaspoon apple cider vinegar
1 tablespoon gluten free mayonnaise
2 teaspoons baking soda
Note: If using coconut milk, increase the amount of apple cider vinegar from 1 teaspoon to 1 tablespoon.
Preheat oven to 375° F / 190° C
Sift all dry ingredients except the baking soda. Pour into a medium mixing bowl.
Use hands to work cold butter substitute into flour mixture.
Add the vinegar to the milk and pour into dry ingredients.
Do the minimum amount of mixing.
Add mayonnaise and eggs and mix just until combined. Add baking soda and mix to combine.
Turn the thick batter onto a floured cutting board.
To preventing stickiness while shaping keep hands lightly floured. S
hape the loaf into a round ball, about 6 inches in diameter.
Use a sharp knife to cut an "X" on the top of loaf.
For more recipes see http://www.glutenfreecooking.about.com