Gluten Free Angela podcast

Gluten Free Angela

1
The Perfect Gluten Free Scones 26:45

vor 2 years26:45

26:45

Are you tired of dry and crumbly gluten free scones? I share my perfect Gluten Free Scone recipe with you and you can make these today! If you'd like the recipe, here's the recipe that I shared last week https://www.glutenfreeangela.com/coronation Enjoy, and let me know what you think too!

Gluten Free Angela

1
How To Shop Gluten Free 32:17

vor 2 years32:17

32:17

How to shop Gluten free and dare to shop outside of the the Free From section. With this simple process of following this simple acronym... BROWS thats Barley, Rye, Oats, Wheat and Spelt... You can shop safely and have a confident and enjoyable shopping experience. Listen to this weeks Podcast where I share these hints and tips for shopping Gluten free I know, the editing isn't great (where I've had to re record the word barley) But I wanted to get this out to help you Till Next time Angela xx…

Gluten Free Angela

1
How To Shop Gluten Free 32:02

vor 2 years32:02

32:02

Have you ever wondered how to navigate the aisles to make your Gluten Free shopping easier? To know how to shop "off" the free from aisles Have an easy way to remember how to check the ingredients labels? In this podcast, I share how I shop Gluten free, mainly "off" the Free From aisles in a way that ensures I don't make mistakes and accidently pick something up that contains gluten? Have a listen to this podcast and you will see how I (and many others) navigate the Free From aisles so easily. Make sure to follow my podcast, so you never miss and episode…

Gluten Free Angela

1
Incredible Gluten Free Cafe - I'm in Heaven 29:42

vor 2 years29:42

29:42

This beautiful Gluten Free Cafe was where I had the most beautiful breakfast... What do you think I had? Listen to this podcast and find out what I ate and what deliciousness I could choose from! Making our Gluten Free £'s count by having breakfast in this delicious 100% Gluten Free Haven... Will Keep them going and be there for us in the future. Yes its Wildcraft Bakery in Leeds! Take a listen to what I shared for breakfast with my lovely friend Jean. Other great places to eat / or buy from that I mention are Oxford Place - Leeds Cod & Waffle - Leighton Buzzard Cafe Nort - Sheffield Liberty Tea Rooms - Hemel Hempstead Sheffield GF Bakery - Currently unknown so lets hunt them out and see what they're like! Ceru - London Little Italy - (Soho London) Yes this is the name of the place that I had a lovely GF meal including lots of starters and a wonderful Pizza too... (make sure you go to the one with Antoni in! as there are 2 with the same name) Let's support beautiful independent businesses who pour their heart and soul into creating Gluten Free Heaven for us. If we do support them, they will have a better chance to be there in years to come and we can help them to grow.…

Gluten Free Angela

1
Simple Gluten Free Gravy Recipe 19:35

vor 2 years19:35

19:35

Make the best Gluten Free gravy and store an abundance of this in the freezer, so you have simple and delicious gravy whenever you want. Gluten Free gravy has never tasted so good... So find out how to make this delicious gravy and never have to buy gravy ever again!

Gluten Free Angela

1
Gluten Free Angel Layer Cake! 27:31

vor 2 years27:31

27:31

The world almost forgot that Gluten Free Angel Layer Cake needs to be created and I'm on a mission to create such a simple cake at home... Or is it REALLY that simple? Gluten Free cheesecake has never been soooo easy to make at home and I share my go to recipe that I use again and again and again at home... You can be baking this cheesecake in your lovely Gluten Free kitchen right away as I explain what I do on this weeks podcast! uLw8TUiMQ1glzQPcvNTl…

Gluten Free Angela

1
Rhubarb & Gary Rhodes 28:18

vor 3 years28:18

28:18

Its the start of the new year And the start of one of the best seasons in the world... Rhubarb! And this episode has lots of references to Rhubarb! Not only Rhubarb, but I also remember one of the best Chefs in history, yes the late Gary Rhodes. Hi created so many recipes that brought british cooking into the world of so many amazing restaurants. His recipe book will be graced in my kitchen for the next few weeks! And if you'd like to join my Bake Club , my 6 week baking course, where you create a new beautiful and delicious Gluten Free cake each week, you can join here and bake your first beautiful cake today! https://www.glutenfreeangela.com/bakeclub…

Gluten Free Angela

1
Chocolate Sauerkraut Cake and Arancini 28:34

vor 3 years28:34

28:34

Gluten Free Chocolate Sauerkraut cake anyone? Well I have a funny story to tell you about my Gluten Free Chocolate Sauerkraut cake so get ready for a chuckle. I also share how I look at recipes to be able to adapt them to be Gluten free. I came across a recipe for Arancini and it brought back beautiful childhood memories in Frascati and Monte Compatri that I thought I would share. My mind also wonders about cheesecake and how I plan to make both a starter and a desert course in the spring! Enjoy this Podcast and I hope it brings a smile to you. If you would like to take a look at BakeClub and what you would learn to bake in the 6 week course, take a look at the Gluten Free recipes that we create.…

Gluten Free Angela

1
Gluten Free Christmas 32:31

vor 3 years32:31

32:31

Do you wonder where to start with a Gluten Free Christmas Dinner? Take away a lot of the stress by listening to this podcast where I share what I do and how i create a beautiful Christmas dinner! There are so many things on the market that mean we can have it all! I'd like to say a huge thank you to all those companies that have created Gluten Free items for us this year, we really do appreciate it. And for the Gluten Free Cauliflower Cheese I share my go to recipe too! Gluten Free Gravy? I share how I create beautiful gravy and the recipe that I have used for years and years. And thank you to Captivate.FM for making podcasting soooo easy! If you're interested in my Bakeclub you can take a look and see if you, or someone you know would like to join us.…

Gluten Free Angela

1
The Allergy & Free From Show 34:12

vor 3 years34:12

34:12

What a delight to go to the Allergy and Free From Show. There were some truly amazing brands there and being able to try some new products was so exciting. Talking of new... Well M&S Made Without has surpassed themselves with their new Festive Sandwich... And they have such an amazing treat in store coming on 3rd January... NBut I can't tell you about that yet! Listen out for this news! Some of the Hero Products were Wildcraft Bakery Jam Doughnut, yes the Leeds Bakery! Yes a delicious and light Fried Doughnut! And they do lots of other things too! Kimchi with everything are the rolls royce of pickles and their pickled Mooli just blew my mind! Kirstys, well their Apple pie is in a league of its own, as is their Mac & Cheese. Juvela Small rolls were fabulous, so good that even my hubby loved them! And a tasty dish of Freee fruit and fibre was fabulous! A Morning in Birmingham was such a treat! And I can't wait for the next one! Catch up again soon Angela…

Gluten Free Angela

1
The Best Gluten Free Crumble! 27:19

vor 3 years27:19

27:19

Do you know the best Gluten Free Crumble? Well this item has been off our shelves for over 2 years... And Now its back! Totally delicious and just as good as it always was. Never has a Gluten Free crumble been so easy! I made mine in under 45 minutes today and this is my go to winter pudding. Enjoy!

Gluten Free Angela

1
I'm back in the Kitchen... What will I bake? 25:37

vor 3 years25:37

25:37

I've not been able to bake for a few days... So what am I baking today? You see, I couldn't use the kitchen as I normally would, we had a bit of a leaking pipe and that just got fixed yesterday Woohoo! Do you get withdrawal symptoms when you can't get into the kitchen to bake? I did! Its so strange isn't it. That not being able to bake, as I didn't have the facilities to wash up numerous bowls as I create, was really tough. So here I share what I'm going to bakem and also share a few childhood memories too. Enjoy this weeks Podcast and catch up very soon Angela xx…

Gluten Free Angela

1
What I found at the Cake & Bake Show! 38:32

vor 3 years38:32

38:32

Are there Gluten Free options at the Cake and Bake show? When you're Gluten Free, we may shy away from these events, however, at this years event, I was really inspired by the cakes that people had made... And I found some great treats too! I share my experience of the show and what I found! Did you go? Catch up soon Angela Want to register for my brand new Gluten Free Bake Club ... My brand new Gluten Free Baking course... You can now and the doors are almost ready to open! www.glutenfreeangela.com/vipwaitlist…

Gluten Free Angela

1
What are my Fave Gluten Free Cakes to Bake? 38:54

vor 3 years38:54

38:54

Ever wondered what my all time favourite Gluten Free Cake is? Today I share my all time Fave Gluten Free Cakes and I also share how to spot a Good "OR A BAD" Gluten Free Brownie! I just love cake, but what do I bake in my home, for me and my family? Its interesting, that so many of these cakes are requested again and again and again and I so enjoy baking them with love. My Gluten Free mind shares what I've created in this show. Do share what your fave Gluten Free cakes are too (or what you miss and would love to re-create in a Gluten Free version!) Angela xxx…

Gluten Free Angela

1
Gluten Free Miso... What to Make? 26:15

vor 3 years26:15

26:15

What is the best thing to do with gluten free miso? On today's show, I will be sharing what I did with gluten free miso, and was absolutely amazed. I would just like to say absolutely amazed at the results. I'm Angela from gluten free, Angela, and over the next 20 minutes or, so be sharing some little stories, possibly the odd recipe and some of the ingredients that I use in my very own kitchen. That's a gluten free kitchen. So I started off the show by saying Gluten free miso. , it's one of those unusual products that has, has happened to go somewhere in our cupboards. We talk about miso a little bit, don't we? People know it's really healthy. It's really good for us, and it's not gluten free. So a lot of people think that's it. We can't have miso, but we can, because there are gluten free equivalents and they're very good ones as well. , and it is quite interesting. I had a recipe that was wanting to try, wanting to convert, and I thought I'd have a go. And when I looked into my cupboard, I was so, so happy that I had some miso packets, like there were. It was a box of four or six little, are they 15 gram sachets? And, so, well the first thing to know about, miso is most of them have got gluten in them. Even if you look on the ingredients, be really, really careful with this stuff as. The barrels that they ferment things in. Miso traditionally is around wheat, it's around barley, all of those things. So it, it is got to be produced in gluten free, , tubs. An environment, , that is not historically the best. Yeah, it's all about tradition. It's all about reusing some of these barrels or containers that been using for a long, long, long, long time. And that's something that we can't do. We have to move it into a different environment. But there is a company out there, and I've used their gluten free miso and it's great. And the company's called Clear Spring. And it appears that most of it is produced in Japan, so we know it's. Authentic stuff and, and the best thing is that most of them have got a taste award, a great taste award. So we know it's really good stuff. It's not an impersonation of what miso should taste like. Do you know what? This is a company that's been producing miso for years and years and years, so they know how to make the darn stuff. However, the first thing to really know about it is there are different types of miso. So there's white, there's red, and there's brown. Now white miso is very subtle, whereas you get to brown and that's quite intense and salty. And these little packets that I had were the brown miso, gluten-free, brown miso and it's fabulous stuff. However am I glad that they were in small sachets because had I gone and adapted the recipe I was using. It asked me to use 30 grams of the miso in the cake. See, I've told you what I made with it, and then another 20 grams on the topping and I in the cake itself. I used. For one sachet, which was 15 grams. On the topping I used about seven grams. And it was fine. That was enough. And of course, did you know that you can make a beautiful, beautiful, beautiful cake with miso? And that's what I did. And I'd looked at this recipe and I thought that's really quite interesting. miso is, traditionally, it's a broth. It's, it's like people in the UK use. Bovril or an Oxo cube. It's exactly the same methodology. Stick some hot water in it, drink it. It's a beautiful flavor taste. It's salty. It warms you up in the winter and you know it's good for you. But all of these things aren't great if you gluten free. So miso, these gluten free miso saches are brilliant. And I made a cake. Yes I did. I. A cake with some miso in it, with some walnuts in it, and with a miso and walnut topping as well. And I have to say, it's one of the most interesting cakes I think I've had in a long, long, long, long time. And the, the flavors are incredible. I'm not a great lover. And maybe you like this type of cake, but I'm not a great lover of coffee cake and coffee and walnut cake because, all, I taste when I, I taste them. Certainly the shop built ones are this hint of coffee and sugar because you have quite a sweet, traditional like sponge. Then you have some very sweet layering in the middle. And then on top there's this thick, sugary pillow of sugar and a couple of nuts on top. And I just find that all I can taste is sugar, sugar, sugar. I, I, like, I eat sugar. I love things like meringues, but I need something to compliment it, a different depth of flavor. So this cake was just right up my street. It really was. And it is a simple, simple cake recipe. So you can use one of my normal cake recipes if you've been on my course or booked on my course. You're gonna get to know what the traditional recipe is and what you want to do is mix, I would say a sachet, because in gluten free world, we, I think most people are gonna get hold of the, the brown miso. So we're looking at 15 grams. One little sachet in the cake itself. And the best way to do that is to to blend it. To mix it with, if you are having an oil based cake, put it in the oil, mix it up, whip it up. So there's just tiny little droplets. Within that oil. If you are adding some milk, add it to the milk. You need to add it to the the liquid, and whisk it up. I, I only mean whisking by hand can use a fork. You can use a little whisk, but you just need to distribute that meso into tiny, tiny little droplets so it gets into the cake. Cause it's quite a. thick thick consistency. So you do need to mix it to whisk it to distribute properly. And once you've done that, you just mix your cake. You just put your wet ingredients into your dry and for voila, you have this cake with an unusual depth of flavor. Throw in a few walnuts. If it's in the cake, I suggest you put them, put making them quarter sized walnuts and not whole ones because some people can find it a little bit strange when they tried to crunch on a whole walnut. And then you just bake it and the skill is the topping because you are gonna notice there's, you know, like you have salted caramel. Now, years and years ago, if anyone had just said about putting salt with caramel, people would've thought, Oh, but now we understand. That blend of flavors and just how well it works. And it doesn't matter what you look at. Let's have some great examples. You can have a great, lovely, rich, salty cheese and fruit cake that's traditionally a northern recipe. People do apple pie with cheese in it. People, honestly, there are so sweet and sour. All of these different flavors really compliment the themselves. And when we're talking about a cake, you've got this beautiful, beautiful cake and this saltiness, this earthiness this, this sea like taste because miso will often evoke I memories of being at the sea. And that's what miso does it is just this incredible. Flavor. So you have that subtly through your plain ish cake with a little bit of walnut, but then on top, and this is the real skill, okay? And I don't care you could have any recipe out there. You could have bought a plain cake from a shop. Try this on top. Probably won't work with lemon cake, but you know, if it's plain cake, you just try it. Just put it on. So in a little pan, you are going to measure. 50 ml of water and 50 grams of sugar, That's all. And you are just gonna bring that, heat it up until your sugar has dissolved and until it is hot. And at that point you take it so you, you know, let boil for, for a couple of minutes, not a raging boil, just so it's hot. Then what I want you to do is take it off the heat. Open the sachet of miso and you will notice, put a quarter of it in, first of all and just mix it around with a little whisk and you will find that it starts to distribute all through that liquid and have a taste. And honestly, that taste of saltiness, you will not believe. And you'll think I can add a little bit more. I added half a sachet, but I do like very intense flavors, so you may want to just put in a quarter and taste it and, and honestly, after you've put in a quarter of a little 15 gram sachet, it's a drop at a time, or rather a little dollop of this stuff at a time. Keep mixing and keep tasting and then you will just hit. The flavor that you love, and at that point, what you're gonna do is pour in about 60 grams of walnuts. Now it's down to you. You can either believe them whole, you can put them in halves, you can put them in quarters. It's up to you. And what you're gonna do is just mix that and, and I put my back on the heat just for a couple of minutes, so it started to warm up. Those nuts. We're not trying to caramelize them. They're not, we're not trying to burn them, brown them or anything. It's just getting the flavors wrapped around those beautiful walnuts. So I did that. And then you've got all of these nuts that, that are now really well coated in this liquid. And you also have this liquid and you think, What am I gonna do How am I gonna get this on top of the cake? So what I did was I, I took out all of the nuts, first of all, and just not place them with your fingers, coz you, you're dealing them. Hot, sugary liquid but with a little spoon, just place them all over the top of the cake. And then with a tiny spoon, you are going to allow that to drizzle over the top of your cake, and you're gonna have to keep drizzling it in tiny little teaspoons, because it'll just go down the side of the cake. Or you'll lose it and you want to keep it on the top if you know, you could try and brush it on top of the cake. I didn't do that. I, I, I really like it because in some pa places we had more miso glaze than in others. And it is just really nice that you're actually dripping this all over the walnuts. So some of the walnuts have got layers and layers and the layers of the miso flavor. And just take your time so that that cake absorbs it as you put it on there. Just slowly take your time, whether it's five minutes, whether it's 10 minutes, just love every moment as you drizzle that on the top. And that just left it . Now with yourselves, it's always best a cake that comes straight out the oven. But if you bought one, honestly, you can do it with that well you know, it's fine. And this miso. Was just incredible. Like the flavor of the cake is beautiful. And I gave a piece to my mom who's 75 this year, and we tend to think that flavors like miso or wasabi, are all new flavours. And to be honest, We have things like that in the uk it's a slightly different taste, but those salty flavors have been part of our diet for a long, long time. It's just they're different over there. As I said, we do have products that people love that are very salty here. She thought it was fantastic. She absolutely loved it. So when you think we've got a cake, We've got beautiful big walnuts in there that are really incredible tasty. We've then got all of this miso on top as well. It starts to pack vitamins and minerals into cake. And let's face it, most people could really, really do with a few extra vitamins and minerals. So I see this as giving cake a healthy twist. Isn't it? So if you wanted to make a lovely cake, as I said, get on one of my courses, you can pick any any traditional cake, like a vanilla cake, You name it. What you're looking for is a nice cake. Remember, you've always got to have something to bind it together in our cakes, and you've always, always, always to make sure that you add something else. Now, whatever that is, whether using milk whether using cream, you need something else to give extra moisture into that cake. So just use the, the cake recipe that you like, or as I said, get on one of my courses and, and you can adapt it from there. And I'll, I'll adapt to recipe on there as well. But I realized that I could do this with a vanilla cake. I could do it with a chocolate cake miso chocolate. Why not? We have chocolate with salted caramel in it. Like amazing. Could you put this on a brownie? Of course you could, if you wanted to. I'd, I'd limit the amount. Just think about how you like your brownies. Do you like that crusty to top? And if so, Just put some of the beautiful walnuts on there and a little bit of a drizzle. Could you put it on a lemon cake? I wouldn't mix the two. I really wouldn't. But vanilla cakes, coffee cakes a caramel cake, a chocolate cake. You've got all of those flavors. It can absolutely add miso. And you know, you don't taste it and think, Oh, that's miso, you just don't, And, and in my whole repertoire, you know, I know I love Tonka beans. I try and tonka absolutely everything. So Tonka beans going so much that I, I create. miso is gonna be one of those other ones as well. Because it is such an intense and subtle flavor at the same time, when you taste the meso glaze, you realize, Whoa, that is really intense. But once you put it with other flavors, It really mellows it down and, and it just compliments the cake. You can put this on so many different things, but you know, miso, what do we think of doing with miso? Well put it in a bowl or in a, in a mug, we've put some boiling water in it. You might put a few vegetables in it. You might put some noodles with it. That's what we tend to do, but this whole experience of miso cake. Just absolutely blew my mind. So I absolutely, absolutely love it. There is nothing like it. I've not come across another cake like that ever. And, and it's really, really amazing. Something I'm gonna do is I am going to do a little taste testing. And I think I'm gonna take some one of these cakes or maybe like, make little muffins and put two or two o if you put some little fairy cake type muffins, smaller ones, you can actually put three whole walnuts on the top, couldn't you? Put the glaze on and then put a little bit of glitter on. And how incredible would that look? So I got the idea. Because we're always inspired by people, aren't we? We, you know, sometimes we just think I'll try and use a few things up, and sometimes I will look at a cake that somebody else has done and, and there's a, she's done amazing chef Olia Hercules. This is home food and it's recipes, comfort and recipes to comfort and connect. And in here, this is where I got the inspiration from. It's Hedvigs, Brown Brown, Butter Miso Walnut Cake. And this is a cake that she used to eat in this lady called Hedvigs Café, somewhere in London. I don't believe it's there anymore, however, I thought, right OK, brown butter. Yeah, love the brown butter. But can I just do the miso? Can I just do a standard easy one of my gluten free recipes and, hey Presto, it was born. Now what I would say is yes, I've had to adapt because the Miso that we will use. In our gluten free world. It's not the same as people in everyday world use, but it's absolutely amazing. So what I would say is get her book, Buy her book . It's the home food book. When I, when I got this book, I'll do a whole podcast on, on her book cuz it's amazing. But I cannot believe as a, an as a non gluten eating person, How many of her recipes I've made, and if there's gluten in them, I've just converted them really quickly because once you've tasted one of her recipes, you realize how how much of an incredible chef she actually is. So yeah, that's one book that I will absolutely recommend for you. Okay. In these books, we can't do the pasta, we can't do the bread. But if you listen out for my podcast, you can do any pies because I've told you which pastry I use, which is amazing. I've got two options for you. If you do use your own, if you do want to make your own, again, do listen to that podcast cuz I'll say what the little hack is to make sure that your own is, is good too. I just can't be bothered. To make my own pastry a lot of the time. Because when I get the, when I feel like baking just like tomorrow night, I'm going to be making our coconut tarts, our rich coconut tarts. And for me it's so much easier to take out a pack of this frozen pastry, get up at around six in the morning. Cut that out, put it into the, the pies, the, the Tart tens, mix the topping, put the jam, put the coconut topping on as well, and just put them in the oven. Whereas I'd have to make my own pastry, put it in the put it in the fridge for an hour at least to chill. And I just find it a little bit of a faf. So I do make my own pastry, but I have to say, it's not just me. I will take Angela Hartnett's words that we've just got to stop being snobby about bought pastry. I will say, and the first one to say that most gluten free pastry out there in the shelves is awful. It is. But I've got a couple of options for you that are brilliant, but getting back to books, so. There are pasta recipes in here. Well, you can certainly get some pasta, can't you? Buy some in and use her. Let's have a quick look. There's one here that says Bisque style red mullet pasta. Blake, buy some gluten free pasta, can't you? And make that that sounds amazing. There are bread things in here, but do you know what? We just get to the point where we realize that, Most Bread is absolutely appalling, but she just has the most incredible recipes. One of the best recipes in her book are now talking all about her book. I'm gonna do a separate one one day about her book. What I want to say to you is there is one recipe in there. If you don't buy this book for any other reason, it is for this one reason. She's got a recipe in there, sausages with calvados cream, apples and potatoes, and you will not believe how this tastes. I did adapt it slightly as I always do. I always adapt recipes because you need to use Calvados, brandy Cider or apple juice. And when I look in my cupboard, the sort of cider that was there was mango cider. So I was mango cider, and now I've realized I really like it with mango cider in it. So every time I want to make this I have to buy mango cider, which isn't a problem because then we can treat ourselves to the rest of the bottle. But this is a recipe that you will not believe. Honestly, I, I've made this so many times now, sometimes with normal. Normal cider, I always say, Oh, next time I must make sure I've got some mango cider in the cupboard. But it's just incredible. And we can get, we can get really, really good gluten-free sausages now, can't we? Not everywhere, but even really good butchers if you go in there, they may have one day of the week if you ask. If not, that's fine. We walk. But if you ask them, do you do gluten-free sausages? like those,. And they may say, Well, if you want some, I can, I can make them like our local butcher, make some. We have, we have to understand how the whole system works, but they clean the whole machine down and then they will put the gluten free ones through on...…

Gluten Free Angela

1
The Best Gluten Free Pies to make at home! 33:10

vor 3 years33:10

33:10

The Best Gluten Free Pies What is the best gluten free pie that you can have? I'm Angela from gluten free, Angela, and I'm gonna be sharing exactly what their best pies have been this week. , gluten free. And pies. You don't normally get that in the same conversation, do you? Or certainly not the same sentence. However, this week I have been creating, so what of my favorite pies being well, all will be revealed on today's podcast, so I dunno about you. The one thing I love when it starts to change from summer to winter is having wonderful pies. And that's something that we always used to create when I was younger and, um, going gluten free, you think? Oh dear. Well, anyway. Couple of shows ago, I shared what my favorite pastries were and in case you didn't listen to them, it listened to them. On that show, it was actually Sue's gluten free pastry. It's frozen, it's great. She can just use it straight from the freezer. , There's a normal one and there's an almond one that I've never actually tried yet. And I also use the Morrison's one. However, sometimes I do go in the kitchen and I do like my own pastry, and when I do that, there is a little secret and here is the secret. The secret to making beautiful gluten free pastry. And it works with a lot. The recipes out there and I always share my own recipes eventually, , is to actually grate. The or grater grate, the butter or the, , margarine that you're using, the block margarine. , I don't suggest using the soft margarine, but if you've got nothing else, just go ahead and use it. And I tend to find that what happens then is you get these tiny little pockets and that's tiny little pockets of fat in, in that whole mixture, the pastry mix. And something incredible happens when you get. , because of the lightness of the flours that you are using, I just find that if you put in lumps of lard or butter or whatever you are using, it doesn't really combine. And the way to get a much lighter, flaky, shorter pastry is to greater it. So there you go. There is my secret to my own pastry when I actually make it. So I do make gluten free pastry and. Another little tip as well. I always find that recipes that have an egg in them work really well . So gratering the butter or the margarine and also putting an egg in them really seems to help combine and make it crispy and short and light and lovely. However, it's not just about pastry today, it's also about , what pies we can make. So, earlier this week, The reason I thought this week's podcast is going to be about pies, , is because I went into a shop and I bought a joint of beef and there was another little joint of beef sitting there. So I decided to get that one as well and I thought, I will do something with it. I didn't quite know what was gonna do with it. So we had the beef one evening and we had a lovely Sunday dinner midweek actually. And then I thought, Oh, what should I do with this small joint of beef? I thought, I know I will make a lovely steak pie. So here is the quick check to make an a steak pie. If you've got a , cooker, and I don't use mine very often, I must say, , however, When I want to cook beef, I do use a slow cooker. So here's my, and do this a little bit differently to most people. So onions thick, put on the bottom, herb, just mixed herbs about. One and a half teaspoons of herbs, putting some black pepper as well. , and about three bay leaves. I always try and get a lot of bay leaves in there. And what I did was I put the whole joint in. Now a lot of people, and they're making a pie, will cook them into chunks, but I don't, So anyway, I stood, I, I just put a little bit of salt and pepper on the outside of the joint and stuck it in there, covered it in water, and that was, I left it to boil for a little while and, and the thing is, you've got some pepper in there, there's a little bit of water and the beef will just take some of that. , That in there. Now, if you want to put in a stock cube, you can do, it was quite a, it wasn't a really big thick joint. It was quite a flat little joint, if you know what I mean. , so it didn't need much water to cover it, but because the herbs, there's like fine. And I like that to cook for a few hours. , and you really need to have a look at the, the weight, but I just tend to put it on high, get the thing hot. , and then what I will do is I, I will turn it down, but I always cook a joint for about six hours and. Then I just let it cool down and then the following day I took it outta the, the stock, the water, et cetera. As I said, I'd only put, only put like, , onion in there. If you got other things, you know, stick it in there. Can put a few, a couple of carrots, a little bit of, , celery. It's entirely up to you, but this is just what I did. Cause it's what was there. So then I peeled off. , the fat and the fat will render it down and it will puts and flavoring into, that's one two inch chunk. Now it's cold because it's had time to sort of cool down overnight. , so anyway, this made some big chunks of meat. And then what I did was I got all of that stock and put it into a pan and I actually let it boil up and. This is the trick, okay? In gluten free world, there's so many little tricks and things that make our life easy. So what I use to make gravy, and that's what we're doing now. We're making a gravy aren't to go this beautiful steak in pie. , and I use gravy salt. It's under a pound for a little box and it will last you forever. The supermarket that I find it in is in Morrison's, Just look gravy salt. It's been around for about, well, probably not a hundred years, but a long, long time and it's just incredible. Gravy, salt is really, really good stuff. And, and it's so underrated. People use stock cubes when buy stock cubes or when you like, you can't use all of them. Can you? Um, you don't actually know what's in them, just really, really good. So how it's going, but there's salt cornflower caramel in there. That's it. Uh, I have checked a couple of times. It's gluten free, so that's what I use. I keep checking, you know, every year or so just to make sure that it's still group gluten free. And what I do is I start to sprinkle some of that. Into that stock. And what it will do is you've got the, the juice from the meat in there. You've also got the, the flavorings of the herbs, the salt, the pepper, and the bay leaves. And what you then gonna do is add this gravy salt into it and it will start to brown it and keep tasting so you crumbled a little bit off into the, into the stock that you're making. And we're gonna turn that into a gravy. So when that starts to get to the taste that you actually want, be careful because it is gravy salt, so you don't want to keep adding and cause then you'll just have too much salt in there. And when you get to the taste that you actually like, what you gonna do then is you gonna get the corn flour out and you gonna add a couple of teaspoons of cornflower. Now, I dunno how much stock you've got there. Um, Just use it so it creates a really thick gravy. And then the final thing that I do, final thing that I do, so I've got the consistency that I want think just to make it look little bit more like normal gravy. I get some milk out the fridge. If you don't wanna use cow milk, you can use another milk and put a couple of splashes of milk in there. They sound like what you put in tea and it just changes it from. Dark, clear, watery, gloop that always served up something really nice. So touch and suddenly will look really nice color. So what you want then is let that gravy cool. Okay. So then we're gonna get the, , I dunno if you're from up north or not, but up north. We have this saying of a plated dye and you use something like an a tin, enamel plate, or it may be a plate that goes in the oven, but you will put pastry on the bottom of the plate and you put that in in just to start to cook the base of the pastry. So you might want to put baking beans on on the top. If you want to use a pie tin, you can do, but I really like plated pies. , so anyway, it's up to you which one you use. It's entirely up to you. So then, , I took it out of the oven, let it cool down, and then I put all these big chunks of beef on. On this plated pipe. Then I put the cool gravy on top of that, and then I put another layer of beautiful pastry on top. Now with your pastry, when it's on top, make sure you crimp around the edges. Don't have to you just so it's sealed, but do put a knife through the top so the steam can escape. If not, you'll just end up with huge. Right? Um, Balloon within , the pastry where the air is trying to get out. So do make sure that you just put a hole in the top of the pie and then cook that for about half an hour and you just want it to be on a, a medium heat. 160 180 depends on your oven. Every oven's different. , so just be relaxed about this. But honestly, I suddenly realized how often do we go past. Something that's reduced or something that's more of a scrag end. You know, we only have to look at scrag end of um, , lamb and all of these cuts. Every so often you get a real good deal on them. And I made the most delicious beef pie that we had for two meals. And it was delicious, absolutely delicious. It was big chunks, and when I compared it to a pie that I bought online, it was a medium pie, which is quite small pie. Actually. It was only about centimeter deep. It was fine, it tasted nice, but honestly, the beef inside it was tiny, tiny, tiny chunks. And honestly, That pie was out of this world. I think the, the beef probably cost me about five pounds. Then I've got the pastry that cost me about three pounds. Then I've got a couple of onions, which were just in the bottom of the, , fridge. I've got a little bit of bro salt, I've got a little bit of water, I've got some bay leaves, got some herbs. So to put that together to make an incredible big pie that does give for two big meals, , I don't think was. And you know what, when it comes up to Christmas, you will, as you walk around, you will find that there will be offers, things going close to the sell by date, things that you get a little bit of a bargain on. And , this is one of those things. I just saw this lonely, tiny little, joint, And I thought, that's not actually big enough to do proper joint, you know, for a dinner. I thought that would be a little bit small, so let me try and convert it into a pie. And honestly it was, it was enough. I had thought, do I need to put some potatoes in there to absolutely delicious. So we had the first, what I will say, steak pie of autumn. No say of them. We're not quite Easter, aren't we? Um, but of Autumn. And when it comes to autumn and pies, there's nothing quite like it. So anyway, we had our first pie, but that wasn't it because then I went on,, and I popped into a, a shop I've never been in before. Now this store is, , in one of the neighboring towns to where I live, and there are a lot of shops there where people come from around the world. And this was a Hungarian I will. It said Hungarian shop. It was more like a Hungarian deli. I went in and there was all this beautiful fresh bread. Of course, I can't touch any of it, there was like alcohol. There were fresh vegetables. There were the most beautiful, big, big, big, big apples. , there was the little bit frozen section at the back. And as I looked and in that frozen section, suddenly my eyes just popped out on stocks because. Sitting in the most beautiful little squares, honestly. Nice, beautiful little squares. Were these, meggi, cherries? It's a little box of cherries. It just says that from the eu, but this was amazing. , so. What I would say is go in, have a look at the what you can get. And the reason why I absolutely love these were they're sour cherries. And as I got the, , the counter the to pay, she says they, they're sour cherries. Yes, I know. I love them. And we don't have many sour cherries in the uk. It's more of the a European delicacy. So the fact I got these, they're frozen. There are some pips in them as well. Some, some of the, in the middle. , so do be careful. , but what I did was I just used one pack. I actually got two packs, but I used one pack exactly same. I like put the pastry in the pie tin and then with the cherries, what I did was I popped them in a pan to heat them up. If you want to make sure there isn't, there isn't a stone in there. What you need to do is just put a knife through every single, , cherry to see if the pips are, if the stones are gone. For me, because it was all adults eating it, I wasn't really bothered to just warn people before. If there's any stones, be careful with your teeth, um, and you can decide which camp you're on. Do you do, do you take every single pip out of the Cherries? Or not. , I think it's quite nice and quite nice little discovery. So anyway, put them in a, a little pan. heated them up gen gently. And then I put three teaspoons of corn flour in to, You'll have to gauge how much liquid is in this now. For me, it took about three teaspoons and I then of corn flour just to get a beautiful, rich, thick syrup, cuz I didn't want water. I wanted to create the juice. And then, I put in only, and this is because I love this sour. Of the cherries, and I don't want to make them overly sweet. So I put about one and a half teaspoons of, of a golden sugar in there and just like that mix together. So suddenly it went from having a syrup, like water on there, just a juice to having a thick syrup, , sauce. And also there was a little bit of sweetness in the, in the source. So this was one pack, 300 grams of frozen, , sour cherries. Now I know that you can get cherries all over the place, but I was just so excited that these were sour cherries., and the same, the, the steak pie, We're just gonna make pie and we're going to put actually another little secret for you. I did actually change this. I didn't do it exactly the same. So what I actually did, Put the, the pastry on the bottom of the plate. I then put it in the oven to heat. I put my, my, , baking beans on there, just stop it. , uh, all puffing up. But then when I took it out and I was ready to put this juice in, I, I let the pastry go cold, first of all. , and the reason for that is you don't want hot and cold. And if you put hot and top of hot, I find when it goes into the oven, I'm not a great fan of it. So I tend. Bake all of my pies that I let the pie crust go cold. I let the filling go cold, and then everything going into that oven, the, the base, the middle, and the topping are all cool. So everything's got to start to get to the right temperature to cook, and if the base and the middle are hot, And you then put a cold topping on, You're trying to heat the, you're trying to bake the top of the pie, and it's really easy for the top of the pie not to be quite cooked. So that's why I do it that way. So we've got the, I've allowed like the, the pastry base to cool. I then added a sprinkling no more than a teaspoon of ground rice. And the reason why I use ground rice is if it gets too moist in there, it will start to soak up the moisture. So I just put some cherries, all the cherries on the middle, and then put the topping on there, and I then put it into 1 60, 180. , Into the oven. Remember to cut a hole in the top, so just to prick it with a knife so that all of that heat can can get outta the pie. It was absolutely delicious. Now you can put an egg wash on top. You can sprinkle some caster sugar on top. All of them are lovely, but I just wanted pure pastry. And pure sour cherries, and it was lovely. The pastry was not sweet. The sour cherries weren't sweet, but what I did do was put lashings and I mean lashings of custard on top. It was absolutely incredible. So when we all had a piece of this pie, and we had the pie last night, I found. One, , stone. My mom found two stones and my hubby found three stones, so that's quite amusing. But this what, this what I've, in the last few days as. We have to stop being snobby about pastry and , having to make everything else else. Cause we don't have to make everything ourselves do we? , so that's why I have that in my freezer, , all the time just in case I need to make, pastry because if I have an idea, I want to do it there, and then if I have to make it, then put it in the fridge for an hour to chill before I, I just find it so much easier. It's actually a lot easier to roll out. One thing that I will say is you still do have to use two layers of grease proof to roll. Anything else when it comes to pastry, gluten-free world. It's gonna be so sticky. It's not like normal pastry. . , but you put your one layer of, um, grease paper, then you put your pastry on it, then you put another layer, and then you start to roll out. It will crack, it will flop. It doesn't matter. It's more pliable. It's not like gluten pastry where you've got to be really careful how you handle it. This stuff you can re-roll and re-roll and re-roll. It'll be fine, . So anyway, that's, , what we did last week. So, I was just so excited when I found these sour cherries and, and I do think in, in the uk, which is where I'm based, we don't actually celebrate cherries enough. We just don't. , you know, if you go out somewhere, there'll be apple pie, apple crumble for the gluten people. If you are looking enough to have a gluten-free restaurant, you may have the, the gluten-free stuff there. There tends to be apple. Very, very rarely do we see cherries out there. So it was just so exciting for me to make a cherry pie. , and you know, it doesn't stop there. Think about when you ate gluten and you could make a pie, a beautiful almond , frangipane. , You can do that again. Stick some sour cherries in there. It will be out of this world. It really will be because if you, as long as you're using, a ready rolled a packet pastry and the two I mentioned before are Sue's frozen pastry, Morrison's packet pastry. These are the ones that I use that resemble. Resemble proper pastry, you know that all the people are happy to eat as well. , so these are the ones that I actually like and, uh, they're really, really, really quite exciting because then as you get an idea, if you think, Oh, treacle tart. Um, I've got some, we can use our own bread crumbs, our gluten free bed bread crumbs up if that's what you want to do and have a go. , if you want to make a bakewell tart, you can do, because all of the things that. We used to make, we can still make, we just have to know what to use. So pastry was always, I always found that pastry was just as hard as nails. It wasn't flaky, it wasn't rich, it didn't taste nice, It didn't taste buttery. But you can put a beautiful egg, egg wash on top of. You can sprinkle some. , if you're making an apple pie, sprinkle a little bit of cinnamon and sugar on top of the egg wash. It just transforms it and you can still do all of these things. , there's a lot, and I mean, a lot of bad pastry out there, and I think I've tried most of them and, and there's some. I've just thrown, straight the bin. It might taste okay, but it looks...…

Gluten Free Angela

1
The Best Gluten Free Crackers For Cheese! 17:01

vor 3 years17:01

17:01

We love cheese and crackers... Then when we are gluten free the offerings are pretty poor! Here I share Two amazing cracker options to accompany your cheese and you would never know they were Gluten free! In this episode, I share my all time favourite Gluten Free crackers for cheese. Just because we're gluten free doesn't mean we have to miss out ever again! Enjoy! Angela Gluten Free Angela www.glutenfreeangela.com…

Gluten Free Angela

1
The Best Gluten Free Pastry 21:33

vor 3 years21:33

21:33

Ever wondered what the best Gluten Free Pastry is? Do you believe there is a pastry that you can buy, that tastes soooo good that no one can tell that its Gluten Free? I share Pastry that has fooled ALL my friends and family! Listen to find out on todays show! C3R7TSzNhCgRIhP74nfS

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