Gluten free Turkey Sausage Rolls – also good for watching the AFL Grand Final or having at a party!

These are made with the same pastry as the pork sausage rolls, I just changed the filling for a bit of variety.

Gluten free Turkey Sausage Rolls

Gluten free Turkey Sausage Rolls

Preheat the oven to 200 Celcius for a fan forced oven, 220 if not

Pastry:

2/3 cup rice flour

1/3 cup coconut flour

1/3 cup buckwheat flour (or buckwheat ground fine if you can’t get buckwheat flour, see below for proof that I really went that extra mile!)

1/3 cup arrowroot (tapioca starch)

1 tbs white chia seeds, lightly ground if possible

1/2 tsp xanthan gum

Pinch salt

125g butter chopped finely

1 egg, separated

Iced water, if required

Filling:

500g turkey mince (this would also work with chicken)

1/4 cup gluten free breadcrumbs (you can get these usually in the health food aisle of the supermarket, sometimes they are actual GF breadcrumbs, sometimes they are rice husks which will also work)

1 tsp Thai green curry paste

Put the flours, salt, gum and chia seeds in a large bowl, rub in the butter.  Mix in the egg yolk, and water if you need it, until you have a dough.  Turn out onto board floured with additional rice flour or other gluten free flour and knead into a ball.  Divide into three and allow to rest while you prepare the filling.

Put the mince, crumbs and curry paste in a large bowl and mix well.

Roll out one third of the dough to a rectangle about 22 X 13 cm.  Put one third of the filling along the middle from one end to another.  Gently gather up one long edge of the dough and roll over the filling, rolling the whole thing over until you can’t see the filling any more.  Cut into four pieces, place on tray, join side down.

Repeat with other two parts of dough and filling.  Brush tops of sausage rolls with egg white.

Serve with a gluten free tomato sauce.

Tiger cupcakes – made because the Richmond Tigers made it into the AFL finals!

My son follows the Tiges, so I made these cupcakes for him as a celebration because they made it into the finals even though they didn’t go far.  They still did better than my team, but maybe next year (sigh).

The cupcakes, icing, and the eyes are gluten free, but alas I haven’t found any gluten free liquorice, so the whiskers, ears and noses aren’t.  Hubby just picked them off and happily ate cupcakes anyway….

Makes 12

Tiger cupcakes

Tiger cupcakes

 

Cupcakes:

125g butter

1/2 cup caster sugar

2 eggs, beaten

1/2 cup liquid, made up of whatever juice you get from an orange, then top up the rest with  milk

1 & 1/2 cups gluten free self raising flour

 

Icing:

125g butter

1 & 1/2 cups gluten free icing sugar (sometimes icing sugar mixture contains starches, so check the pack)

2 tbsp milk

Yellow food colouring

3 gluten free marshmallows (not the tiny ones)

Silver cachous for eyeballs

Liquorice allsorts and straps

 

Preheat the oven to 160 Celcius fan forced, or 180 if not.

Cream the butter and sugar for the cake, beat in the eggs one at a time and mix well to prevent curdling.  Add the liquid and flour alternately.  When you have a nice smooth batter, spoon into 12 hole muffin tin or into big cupcake papers.  Bake for about 15 – 20 minutes – cakes should spring back when you touch them lightly.  Remove from oven.  Allow to cool in pan for a few minutes, then remove to a wire rack.  Allow to cool completely before icing.

 

Cream the butter and icing sugar together and beat until light and fluffy.  Add milk, and the food colouring a few drops at a time until you get the colour you like.

For the eyes, I used a fish filleting knife as it was the thinnest blade I have.  Wet the knife (for some reason the marshmallow doesn’t stick as much) and cut each into four slices.  Cut each slice in half and bend them to make rounds, pinch the ends.  They might open a bit after you put them on the cake, but that doesn’t matter.  Dot the marshmallow with a cachou.  Using some liquorice allsorts, cut the black squares out.  Cut each in half on the diagonal to make ears.  Use a pink bit for the noses – I cut each square into four smaller squares, then just nicked off the corners to make a rounded shape.  Cut some liquorice straps into whisker pieces and stick on.

 

He can now munch on Tiger cupcakes while humming “Yellow and Black, we’re from Tigerland!”

Gluten free pork and chia seed sausage rolls – excellent party food – AFL Grand Final time!

With party season approaching us, I was thinking about what you could make that can be heated and eaten easily, particularly if you have a couple of friends over.

Especially with the footy finals approaching (AFL of course) – there will be times when you want to sit in front of the TV with a drink and something to munch.  Then of course there is the possibility of a Melbourne Cup barbeque, and there is the entire Christmas and Summer Holiday entertaining season just after that (I think I have got a bit ahead of myself here!)

As I have probably said once or twice before (sarcasm intended there!) gluten free pastries are crumbly.  This one isn’t too bad but you still have to be very gentle.  There were bits that I did tear, but not too badly.  I have done far worse!

Makes 12 larger than normal sausage rolls.

Gluten free pork sausage rolls

Gluten free pork sausage rolls

Preheat the oven to 200 Celcius for a fan forced oven, 220 if not

Pastry:

2/3 cup rice flour

1/3 cup coconut flour

1/3 cup buckwheat flour (or buckwheat ground fine if you can’t get buckwheat flour, see below for proof that I really went that extra mile!)

1/3 cup arrowroot (tapioca starch)

1 tbs white chia seeds, lightly ground if possible

1/2 tsp xanthan gum

Pinch salt

125g butter chopped finely

1 egg, separated

Iced water, if required

Filling:

500g pork mince (you could make this with chicken, but I wouldn’t use beef with tarragon – if you substitute the beef, change the herb as well)

1/4 cup gluten free breadcrumbs (you can get these usually in the health food aisle of the supermarket, sometimes they are actual GF breadcrumbs, sometimes they are rice husks which will also work)

1 tsp chilli powder

1 tbs dried tarragon

1/2 tsp allspice

1/2 tsp ground cardamon

 

Put the flours, salt, gum and chia seeds in a large bowl, rub in the butter.  Mix in the egg yolk, and water if you need it, until you have a dough.  Turn out onto board floured with additional rice flour or other gluten free flour and knead into a ball.  Divide into three and allow to rest while you prepare the filling.

Put the mince in a large bowl, add the other ingredients and mix well.

Roll out one third of the dough to a rectangle about 22 X 13 cm.  Put one third of the filling along the middle from one end to another.  Gently gather up one long edge of the dough and roll over the filling, rolling the whole thing over until you can’t see the filling any more.  Cut into four pieces, place on tray, join side down.

Repeat with other two parts of dough and filling.  Brush tops of sausage rolls with egg white.

Serve with a gluten free tomato sauce.

Grinding it to flour

Grinding it to flour