Issue link: http://viewer.e-digitaleditions.com/i/85232
038: pinklifestyle destination for the gluten intolerant. "We took our time talking to people at the markets, finding out exactly what they wanted. This eliminated much of the risk of putting something in a shop that wouldn't sell because, come 11am everything that didn't sell we'd put down to $1 and at least we got our cost of goods back on it. It was also a great advertising space, so when we did open the shop all of our regulars came along and supported us." In the meantime Sarah had two more children, Darcy and Arabella, and being the 'obsessive, manic, crazy, compulsive person who can't sit still' that she is, Sarah started to write a cookbook, The Family Friendly Gluten-free Cookbook. "I'm lucky being a stay-home-mum that I get to potter away for hours on recipes, attempting to recreate the food we previously enjoyed. We make dumplings and custard squares and donuts… whatever the kids want we give it a whirl." Unfortunately, this gluten-free way of life has put an expensive overhead on the family's shopping bill. Sarah empathises that a gluten-free lifestyle will be costly, but retraining how you eat will get your food bill down. "There are absurdly overpriced items from providers wanting to get in a big spending market. We found that our market, people are out in the suburbs and have one or two members of their family to accommodate for. They're working on a usual budget that doesn't allow for huge supermarket spends. "Yes, it will be more expensive, but your health is the most important thing no matter what and being sick is going to hurt you financially. You don't have to be obsessive about gluten-free products. There is greater value in stocking up on seasonal fruits and vegetables and finding other things that are inherently gluten-free and making those the staple of your diet. "The gluten-free lifestyle does take a bit more effort, time and money but isn't it worth it for a great life?" www.glutenfreegrocer.co.nz GLUTEN-FREE FLOUR BLENDS You can buy pre-mixed flour blends, but it is far more cost-effective to make your own. Making your own flour blends also allows you to accommodate any other allergies or intolerances there may be in your family. Make up a big batch, and store in an airtight container. Be sure to mix very well, aerating the entire batch, and if using potato starch consider sifting it in. The blends given here make up 1kg of flour and the quantities can be doubled. To make any of these blends self-raising, add 100g gluten-free baking powder. These flour blends will work for all general gluten-free baking except pastry. Great All-purpose Flour Blend This is very cost-effective, adaptable and is consistently successful. 600g fine white rice flour 280g potato starch 120g tapioca starch 3 teaspoons xanthan gum or guar gum (ideally half of each) Cornmeal Blend Contains no gum. 350g fine cornmeal (fine polenta) 440g brown rice flour 210g gluten-free cornflour Sorghum Blend 620g brown rice flour 380g sorghum flour Brown Rice Blend Contains no gum. 480g brown rice flour 270g buckwheat flour 120g tapioca flour 130g ground linseed (flaxseed) Extracted with permission from The Family Friendly Gluten-free Cookbook, by Sarah King, with photography by Devin Hart, published by New Holland Publishers, RRP $39.99 SAVOURY SCONES Get creative with your savoury scones – almost anything in the vege drawer can be thrown in. It's a great recipe for using up wilting spinach or wobbly carrots. Remember to chop or grate all your vegetables thinly so that they cook evenly during baking. No nuts, soy • Makes 16 • Freezes well 500g gluten-free flour blend (page 10) 2 tablespoons gluten-free baking powder 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon ground pepper 1 teaspoon mustard powder 1 teaspoon dried mixed herbs 200g butter 400ml can coconut cream 2 eggs 50g grated cheese (mild or tasty) 100g bacon or gluten-free ham, thinly sliced 20g spinach, thinly sliced Preheat oven to 180°C/350°F/Gas mark 4. Grease then lightly flour two baking trays. In a large bowl, use a wooden spoon to mix flour, baking powder, baking soda, salt, pepper, mustard powder and herbs together. Using a food processor or knife, cut the butter into the flour mix until crumbly. In a separate bowl whisk together the coconut cream, eggs and cheese, then add the bacon or ham and spinach. Add to the flour mix and stir together with a wooden spoon. On a floured work surface, gently knead the dough together. Wet your hands if it's sticky; it makes it easier to work with. Place half the dough on each tray (or it may fit on one large tray). Form each ball of dough into a circle about 3cm high, and cut each circle into 8 equal pieces. Arrange pieces on the tray 2–3cm apart. Bake for 10–12 minutes, or until a light golden colour. Serve warm. Stored in an airtight container they will stay soft for a few days, or freeze the day they are made.