YOUR GO-TO ALTERNATIVE INGREDIENTS
Pop in at your local Woolworths store for these pantry staples:
ALL-PURPOSE FREE FROM GLUTEN FLOUR
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- A versatile ingredient containing rice flour, potato flour and corn starch.
ALMOND FLOUR
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- Made from blanched ground almonds, it adds moistness and a rich nutty flavour to cakes and bakes.
CHICKPEA FLOUR
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- An alternative to wheat flour, it gives cakes and breads a distinctive denseness and nutty flavour.
COCONUT SUGAR
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- Made from the nectar of the coconut palm. Use it instead of brown or white sugar to add a delicious caramel flavour.
POLENTA
- A coarse yellow maize meal often eaten in northern Italy with stews, grilled meats or fish. It’s also a staple of gluten-free baking, adding a satisfyingly grainy texture.
Here’s five ways to use them this festive season:
CHRISTMAS MINCE PIE CRUMBLE
We all love a mince pie, but here’s one with a special twist. It’s not only gluten free, but also filled with delicious festive-season flavours finished off with an irresistible light crumble. It’s just like a fruit mince pie. Only bigger. And better!
SWEET POTATO BROWNIE LOAF
If you like a traditional brownie but want to try a different version that has a lovely earthy flavour thanks to the chickpea flour, this is for you. You’ll also love the dense, cake-like texture. And the chickpea flour and sweet potatoes turn into this fudgy treat.
NANA’S OAT CRUNCHIES
“This is the first thing I learnt to make with my Nana when I was a child, but in this version I use coconut oil and coconut sugar.” – Hannah Lewry.
POLENTA-AND-LEMON SLICE
Fresh, zesty and gluten free all at the same time – this recipe is a real crowd-pleaser. Polenta adds a lovely crumbly texture to this gluten-free treat. Delicious with black coffee (and mascarpone for when you want to indulge).
PISTACHIO-AND- COCONUT BISCUITS
These biscuits are usually made using icing sugar but you can use desiccated coconut instead to make a moreish sugar-free biscuit!
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