The Celiac Pill? No Thanks!

After researchers at the University of Alberta announced a potential pill that could help ease the symptoms people experience when digesting gluten, I discuss my thoughts on matter.

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The best things about being Coeliac (Celiac)

Hello! In this video I explore some of the more positive things about being Coeliac/Gluten intolerant.

My challenge to you, is to find your positive and share it by commenting below.

Share this video with as many people as you can and let’s start looking at the brighter side of Coeliac Disease/Gluten Intolerance.

Remember you can keep up to date with me at gogetglutenfree.com

Enjoy!

Gluten Free Scones!

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Ok so here is the truth. I was meant to make jam doughnuts, however they somehow became jam scones. So whilst disappointed things did not go to plan, I soon adapted to the new creation and I can confirm they were delicious!

Ingredients:

GF Flour (250grams)
Yeast (1 tbsp)
Sugar (1 tbsp)
Butter (50g, Melted)
1 Egg (beaten)
Salt (1/4 tsp)
Vanilla Extract
Xantham Gum (1tsp)

Preparation.

Firstly you need to warm the milk in the microwave for around 15 seconds. Then add the yeast and ¼ tsp of sugar. Mix until all the ingredients are combined, set it aside for 15 minutes and wait for the yeast to become active.

Once the yeast is ready, sieve your flour into a mixing bowl, combined with the salt. Firstly making a hole in the centre of the flour, pour in the yeast mixture, the melted butter, the egg, two drops of vanilla extract, 1tsp of xanthan gum and a tbsp of sugar.

Now all the ingredients are in you need to start mixing them together until the mixture becomes nice, thick and dough like. Next up, pour some flour onto a surface and begin to knead the dough into a ball shape.

Set this aside for 45 minutes in a warm spot and wait until it doubles in size.

When the dough has grown, pour more flour on to the surface and begin to roll the dough out until it is a couple of inches thick. Use a cutter to shape the scones, do this until you run out of dough. Set them aside for a further 15 minutes just to give them a little more growing time.

Pre heat your oven and then cook the scones for 20-25 minutes at 200 degrees.

When cooked, put small holes into the sides and then fill them with the jam (use a piping bag and fill each scone with jam until it begins to come out of the hole).

Finally dab the scones into some flour and serve with a cream of your choice!

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So every cloud has a silver lining and one day I will give you the doughnuts you all deserve! For now I will continue to perfect the art of gluten free cooking.

Thank you for reading and please subscribe to the site for further updates.

Also, please subscribe to my YouTube channel by clicking the link – GoGetGlutenFree

Cya!

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Home made Gluten Free Scotch Eggs.

Hello! Welcome to another episode here at GoGetGlutenFree. Today I’m showing you how to make some quick, easy and super tasty, Gluten Free Scotch Eggs. gogetglutenfree.com

Ingredients:
200g of GF Sausage.
Handful of fresh chopped Chives.
Salt & Pepper.
GF Plain Flour.
Egg.
Gluten Free Breadcrumbs.

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Gluten Free Veggie Balls & Peppers

This weekend I was fortunate to find I had a lot of free time on my hands. I thought what better way to use it other than to lock myself in the kitchen, role up my sleeves and get stuck into some good ol’ fashioned gluten free cooking.

On the menu I had Veggie Balls with Peppers!

Ingredients:

10 Baby Potatoes.
1 Courgette.
3 Mixed Peppers.
Gluten Free Bread Crumbs.
1 Clove of Garlic.
2 Eggs.
Gluten Free French Stick.

Process:

Slice off the top of the peppers and remove the seeds from the inside, cut them into halves and place onto a baking tray. Put them in a pre-heated oven at 180 degrees and allow them to cook for 30 minutes.

Whilst the peppers are cooking it’s time to prepare the veggie balls. First peel the potatoes and cook them in boiling water until they are soft enough to mash.  Take your courgette and use a grater to turn it into small fine pieces.

Once the potatoes are mashed put both them and the courgette into a mixing bowl, add a pinch of salt and also 1 egg white (raw) so you can bind them.

Take a small hand full of the mixture and start to mould it into a small sized ball (you should be able to make 9 balls out of the mix).

When coating them, use one bowl of bread crumbs and one bowl for a beaten egg. Dip each ball into the egg and then dip them into the breadcrumbs until completely covered.

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Put some baking paper onto a tray, rub some olive oil into it and then gently place the veggie balls onto it.

Place the veggie balls into the oven and cook for 25 minutes (turn them half way through cooking) at 190 degrees.

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By know the peppers should be done (the skins should be brown and the pepper nice and soft), take them out of the oven and place on the side to cool for 5 minutes.

Remove the skin from the peppers and then thinly slice them. Put some olive oil into a frying pan (medium heat), add the clove of garlic (chop into two pieces) and cook for 3 minutes. Add the peppers to the pan and reduce to low heat. Then take one table spoon of the bread crumbs and mix them into the peppers. *Note: Remove the garlic before serving.

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As soon as the veggie balls and and peppers are cooked, slice some gluten free bread (drizzle some olive oil over it) and serve up the food!

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Find someone you love (or at least love their company) get seated and now do the best part, eat!

I hope you enjoy this dish as much as I did and please keep posted for more gluten free grub!

Also, please would you kindly subscribe to my YouTube channel GoGetGlutenFree where you will find many fun and informative videos.

Thanks for reading,

D.

Gluten Free Pizza Time!

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Home made Gluten Free Rosemary Potato Pizza.

Ingredients:

Base
2.5 Cups of Gluten Free Flour
7g of Gluten Free Yeast
Half a table spoon of Xantham Gum
One table spoon of Olive Oil
Pinch of salt

Topping:
Mash Potato (Use 3-5 potatoes depending on how much you make)
1 piece of Mozzarella Cheers
Rosemary (Sprinkle evenly across the pizza)

Enjoy and thanks for watching 🙂