Sue Shepherd’s new book: Gluten-free Cooking
We decided show was better than tell for Gluten-free Cooking by Sue Shepherd. The recipes aren’t specifically designed to be low GI, but some are. Sue is a dietitian who also has coeliac disease. She is completing her PhD in the dietary management of coeliac disease, irritable bowel syndrome and fructose malabsorption. Check out her website for more information: www.coeliac.com.au
Sue’s pikelets are ideal for lunch boxes and a great way to get extra veggies into unsuspecting mouths. To cut back on saturated fat you may want to replace the butter with poly- or monounsaturated margarine. And of course use reduced fat milk. It’s a perfect recipe for older kids to make after school. Remember what Dr David said last month about healthy ‘mindful’ snacks the kids have to prepare themselves if they want to watch TV.
Cheese and corn savoury pikelets
1 cup fine rice flour
½ cup soy flour
½ cup fine polenta
¾ teaspoon bicarbonate of soda
1 teaspoon xanthan gum (optional)
2 eggs, lightly beaten
1¼ cups milk (or lactose-free milk)
1 cup grated parmesan
1 cup canned corn kernels, drained
½ cup grated zucchini/courgette (optional)
40 g ( 1½ oz) butter, melted
- Sift the flours, polenta, bicarbonate of soda and xanthan gum three times into a large bowl (or mix well with a whisk to make sure they are well combined). Combine the egg, milk, parmesan, corn and zucchini (if using) in a medium bowl. Pour into the dry ingredients and mix with a spoon until well combined. Stir in the melted butter and leave to rest for 10 minutes.
- Heat a large frying pan over low-medium heat for 2 minutes. Spray with oil then pour in 2 tablespoons of batter for each pikelet.
- Cook for 2–3 minutes until bubbles appear. Flip over and cook a further 2 minutes.