Helen’s Spoonbread

Hello again. Yesterday I wrote about corn based Spoonbread, a savoury corn soufflè . The recipe is below, but before we get to that let me write a word or two about cornmeal. If you’re new to polenta dishes you may find that most recipes advise cooking it in water. For a more robust flavour we always use milk to cook the cornmeal, plus salt and pepper. Once it’s thickened to your liking add salt and pepper, butter or your spread of choice e.g. Nuttlex, even an egg or two, cheese is good, chives, parsley, garlic – let’s not forget the garlic! We often have this porridge in place of other carbohydrates (potatoes, pumpkin) for dinner topped with a rich lamb shank casserole full of olives, anchovies and red wine… delicious! Keep watching here as there will be a couple more cornbread recipes coming your way.

Now, the Spoonbread recipe:

4 cups milk
1 cup fine cornmeal
2 tablespoons butter / margarine
1 and 3/4 teaspoons salt
4 eggs, well beaten.

1. Heat oven to 425° F or 220° Celcius
2. Scald milk then gradually stir in corn meal.
3. Cook until consistency of mush, add butter and salt.
4. Stir into beaten eggs. Bake in a 6-cup casserole for 45 minutes
5. Serve immediately. This will rise, but fall when serving up.

That’s it for now, another corn bread recipe to follow soon. Robin.

– See more at: http://www.skyranchbakehouse.com.au/helens-spoonbread/#sthash.KK44AeEy.dpuf

Student Nancy’s baked products

ere we are, back again. Don’t these goodies look delicious! Take a close, close look at the croissants – one has been filled with chocolate! Nancy baked all these products during our one-on-one class yesterday. When a student is not afraid to try new ideas and loves to cook, our classes are filled with interesting information on both sides. And fun too. Can you imagine the smell of these croissants coming out of the oven?…….heavenly! That little pie on the right is a savoury pastry from the book Multi-Allergy Cookbook by Lola Workman and endorsed by the Coeliac Society of Australia. Lola’s books are all worthwhile to have in your library. Last week I made the pastry into two small meat pies – scrumptious! – but yesterday we filled one large texas muffin hole with the pastry then broke two eggs into it, with chives and parsley. The pastry bakes into a tasty, crusty pie case with no hint of sogginess. Behind the croissants is a loaf of our Crusty White bread sprinkled with sesame seeds. Beside the loaf is a baked pizza crust (we forgot to brush olive oil on the top so it’s a little cracked) but once the topping goes on it makes no difference at all to the finished pizza. And finally, below that is a new sandwich wrap recipe found on the internet at www.glutenfreegobsmacked.com The dough is spread as thinly as possible with a spatula onto a large tray, pricked all over with a fork then baked for 20 minutes. The result, when cooled, is this large rectangle of flat bread which would then be either cut into large squares for the top and bottom of a sandwich, or just a long rectangle which you could fold around your filling and secure with a skewer. Next time when the dough is on the tray I want to place a piece of cling film over it and roll it even further for a smoother texture. Oh, there’s just so many ideas pouring out of us right night it’s hard to know what recipe to bake next! Here’s a gem of a dessert: Moelleaux au chocolate – otherwise known as Chocolate Molten Lava cake. Look it up on the internet and have a go. Believe me, you need to bake this indulgent chocolate fantasy. You NEED TO BAKE THIS!!

There’s more recipes coming. Right now a cake needs to be removed from the oven so I’d better go. Cheerio, Robin.


Another two cornmeal recipes

In our last post you were promised more corn recipes and here they are today. The first, Red Pepper Cornbread. This recipe is an outstanding favourite and can be found in a book called The Gluten, Wheat and Dairy Free Cookbook by Nicola Graimes, published in 2004 by Parragon. Here’s the recipe:

    • 1 large red pepper, deseeded and sliced
    • 2 tsp sugar
    • 175g / 6oz fine cornmeal (polenta)
    • 250ml / 9 fl oz dairy free milk
    • 115g / 4oz gluten free strong white flour
    • 2 eggs, lightly beaten
    • 1 tbsp gluten free baking powder
    • 3 tbsp olive oil, plus extra for oiling
    • 1 tsp salt
    1. Preheat oven to 200 deg. C / 400 deg F / gas mark 6. Lightly oil a 450g / 1lb loaf tin Arrange red pepper slices on the baking tray and roast in preheated oven for 35 minutes until tender and the skin begins to blister. Set aside to cool slightly, then peel away skin.
    2. Meanwhile, mix cornmeal, flour, baking powder, salt and sugar together in a large mixing bowl. Beat milk, eggs and oil together in a separate bowl and gradually add to flour mixture. Beat with a wooden spoon to make a thick, smooth, batter-like consistency.
    3. Finely chop red pepper and fold into cornmeal mixture, then spoon into the prepared tin. Bake in preheated oven for 30 minutes until lightly golden. Leave in the tin for 10 minutes, then run a knife around the edge of the tin and turn loaf out on to a wire rack to cool. To keep fresh, wrap the loaf in foil or seal in a polythene bag.

    I’ve been trying to insert a picture of this loaf, but, lacking in many techno skills it didn’t happen for me!

    The second recipe I’d like to share with you is one we had for dinner several nights ago and can be found in the book Australian Womens’ Weekly “FINGER FOOD”. Cornmeal and salmon muffins – ooohh, really quite delicious. Next time though I will remove the sugar content (2 tablespoons) as the end product was far too sweet for a savoury muffin. Here it is:

    1 cup cornmeal ½ cup G.F. self raising flour
    salt and pepper to taste 1 egg
    1 cup buttermilk (milk 1 tbsp vinegar) 2 eggs, extra
    ½ cup cream (or almond milk, soy milk) 210g can salmon, drained and
    130g can corn kernels, drained flaked

    1. Combine cornmeal, flour and sugar in bowl. Stir in egg and buttermilk, mix well. Whisk extra eggs and cream in another bowl until combined, stir in salmon and corn.

    2. Half fill large, greased, muffin pans with cornmeal mixture. Top with 1½ tablespoons salmon mixture. Repeat with remaing mixtures.

    3. Bake in moderatly hot oven for about 12 minutes or until muffins are lightly browned. Serve hot.

    Suitable to freeze, not suitable to microwave.

    That’s all for now, more recipes coming. If you are planning to be in Launceston next Saturday, 23rd July, for the National Coeliac Conference and Food Fair please come up to our Sky Ranch stall and say hello. Taste some samples also. Robin.


Robin’s Helpful Hints 1

Hello and welcome to our recipe and helpful hints page to support your gluten free baking. Our pre-mixes can be purchased at the online shop. If you’ve tried to bake gluten free before you’ll know all too well how difficult it can sometimes be to get it right. The below tips are included in the Sky Ranch Pre-mix range of products too.

Let’s start with yeast.  When you bake the normal wheat bread loaves you need about 1½ tablespoon of yeast to 1½kg of flour. Our loaves have three teaspoons of yeast (almost 1 tablespoon) for 383g of flour, depending on which pre-mix loaf you’re making. Sounds such large amount, I know, but you do need this quantity to assist with the rising. There’s yeast and yeast – I recommend and exclusively use Mauripan yeast. Its shelf life is up to two years if kept refrigerated.

  • Hint 1: Use cold water on humid, warm on hot days. Use barely tepid water on colder days.
  • Hint 2: If you prefer grain bread (which we call Seed Loaf as it’s mostly seeds) you can take one of our Crusty White Pre-mixes and include 80g of a mixture of seeds or grains of your choice. However, we also sell our Crusty White Loaf packets with seeds included, which is labelled on the front of the pre-mix packet.
  • Hint 3: Ingredients state to use 1½ cups of water but add one cup first then add the remaining ½ cup in two stages. Better to go slowly. At the end of beating time the dough should hang off the ends of your beaters, almost to the point of dropping off.
  • Hint 4: After you’ve filled your tins with the dough take a small spatula and paddle the dough up and down on the flat as if you were standing on wet sand so that it gets sloppy underneath. The movement pushes the dough well down into the corners and also makes it silky smooth.
  • Hint 5: Let the dough rise to a level just under the top of the tin or for about 20 minutes. The dough will keep rising as it cooks. Ideally, your tin needs to be around 7cm deep. Place in the oven at 200˚C for 15 minutes then turn down the heat to around 180˚C and bake for another 35 to 38 minutes. You’ll know your oven, so it may be less time, could be a little more.
  • Hint 6: Avoid opening the oven during baking. If baking Bunskys it will deflate them slightly.
  • Hint 7: When baking is finished take the loaf out and tap the bottom. If it sounds hollow it’s done, but if it makes a dull sound quickly pop it back into the oven for another, say, two to three minutes. It won’t take long. Most importantly, stick with it!  Gluten free bread baking is quite different from conventional bread baking. It can be temperamental but you will conquer the challenge with time and practice.
  • Hint 8: Would you like to vary your Crusty White Loaf Pre-mix? Try adding: 80g of your favourite seed or grain mix. For savoury muffins add: sundried tomatoes, chives, parsley, cheese, olives, ham, bacon and substitute the sunflower oil for the oil from the bottle of sundried tomatoes (or use olive oil). If you like olive bread add: chopped olives, substitute olive oil, and even better, include some tapenade. Toasted, ooohhh it’s delish!

For my local Tasmanian customers, if you’re wanting a more hands-on hint session we hold baking classes here at the Sky Ranch kitchen on Friday afternoons. For full-time workers a Saturday can be arranged.

That’s all for now. Drop by again soon for another update.