Gluten Free Recipes

My dear friend and colleague Lisa Barber was recently diagnosed as Celiac. Totally hard to deal with but especially hard when you are a food photographer. Last weekend we finished our Caribbean Shoot, ( I will post the photos as soon as they are published).  Lisa brought me a bag of Gluten Free Flour and said “Right our next shoot is Gluten Free!”.  I have never worked with Gluten Free Flour before and to be honest all I could think of was the solid lumps of bread you see in the Free From section. Making bread with no Gluten in is a massive challenge. I Did a ton of research on the web.I really love this ladys blog Tartelette. She has a lot of Gluten Free Recipes and her photography is beautiful. Anyway I persevered with my recipes and after 3 attempts did create a Gluten Free Soft Dinner Roll.

We are shooting Gluten Free Canapes and one of our canapes will be pork sliders in a mini roll.

We are shooting this week so will post pics when we have them. I did take some photos on my Iphone, but Lisa has banned me from posting my photos as I am totally rubbish photographer… As you can probably see from the few I have put up!!!!

Here is the recipe for the Gluten Free Dinner Rolls. Gram Flour saved the day oh and lots of melted butter.

Soft Dinner Rolls (Gluten Free)


  • 1.5 Cups of Gluten Free Plain Flour
  • 1.5 Cups of Gram Flour
  • 1-1.5 cups of milk
  • 1 egg
  • 1.5 tablespoon butter
  • 2 teaspoons of salt
  • 1 sachet of fast acting yeast
  • 1 large tablespoon honey
  • Melted butter for glazing


Place flours, salt and sugar and yeast in a large mixing bowl and mix them well. Place the milk, butter in a saucepan and warm to tepid temperature until the butter starts to melt. Take off the heat and stir thoroughly.  Break your egg into the tepid milk stir thoroughly. Pour the wet ingredients into the dry, not all at once, judge it as some flours absorb liquid at different rates. Stir together and when the dough is a thick cake mix consistency, stop.  This will not look like a normal bread dough. You want to mix it enough to activate the yeast.

Cover loosely with Cling Film and place in a warm place for an hour or so, I check to see the bubbles forming in the dough, it doesn’t seem to rise as much as regular dough.

Take a baking sheet and dust your hands with flour then take pieces of the dough and gently roll into a ball and place on the sheet, place you little dough balls snugly next to each other. When you have rolled all the dough cover the sheet with cling and put in a warm place for 20mins or so.

Put the oven on during the 2nd rise. 190C.

Before they go in the oven give the rolls a glaze of melted butter. Pop in the oven for 10mins or so.  These rolls should be eaten on the same day as making. Even better to eat them warm from the oven.

Tilda Photography

I just had to add this before I pack the kids off to their fathers for the weekend. I found these on my phone. During that really sunny week in March I had brought a table and chairs for our little outside space (barely a back yard) and we were making the most of the 3 days of sunshine. I brought Tilda a Barbie Doll for her birthday and she was obviously smitten enough to take these.  Im gonna be late…..



Planning for a Mexican Cook and Dine

It’s my first post on my first ever blog. Im so nervous, I may ramble. Ok well I have titled this Planning but to be honest the class is on Tuesday night and I have already written the recipes and know what I am doing, I am actually looking at a pile of receipts and procrastinating about doing my accounts. Really bloody exciting first blog post this is! So forget that I will tell you what I am teaching on Tuesday. I am at  Stirring Stuff Cooking School. teaching a Mexican Cooking Class. It is a cook and dine class so its really hands on everyone works together to create a meal that they can all enjoy. We are going to cook an authentic Chilli Con Colarado. Its a great recipe and I get authentic dried and smoked chillis from the Cool Chile Company. We shall also make some Chicken Quesadilla’s and a quick Tomato Salsa some Guac and Churros with Chocolate. I love the fact that every nation has its own version of the donut!

Here is the recipe for Chile Con Colarado

Authentic Chili Colorado Con Carne 


  • 5 dried Ancho chiles
  • 1 dried New Mexico chilli
  • 250mil water
  • 1 kg stewing steak
  • 2 tablespoons peanut oil
  • 450mil soaking liquid from the chillies
  • 2 minced garlic cloves
  • 1 teaspoon salt
  • 1 tablespoon peanut oil
  • 1 finely minced small onion
  • 2 tablespoons flour
  • 1 teaspoon of Oregano
  • 1/4 teaspoon fine ground Cumin

Serves 6


Note: Each family has their own style of Chilli making and the Mexican version is the grandfather of Tex-Mex Chili, which was given to us by the Mexican vaqueros driving cattle North into Texas. The name, Chile Colorado con Carne translates to “Red Chile with Meat.” Muchas Gracias, mi amigos viejo!”

Hydration of Dried Chiles:Hydrate the dried Chilli’s by removing the stems, the seeds and the internal placental tissue (membranes) connecting the seeds to the walls. Tear the chilli into assorted flat pieces. Soak the pieces in enough hot (not boiling) water to cover, for about 30 minutes or until softened. Boiling temperatures can release a bitter flavour.

Drain the hydrated chile pieces and keep covered, reserving the liquid.

Cut meat into bite-size pieces. Heat 2 tablespoons oil in a heavy skillet or Dutch oven.
Add meat. Cook until browned. Add the chilli soaking liquid.
Cover and simmer 1 hour.  Place chillies in blender with about ½ cup cooking stock from meat and puree the chillis.  Add chilli puree to meat and stock. Mash garlic with salt to make a paste.
Heat 1 tablespoon oil in a medium skillet. Add garlic paste and onion. Cook until onion is very tender but not browned. Add flour. Cook and stir 1 minute.  Add onion-flour mixture, Oregano and Cumin to meat mixture.
Cover and simmer 1½ hours, stirring often and adding liquid, if needed, to prevent the flour from sticking or scorching. Taste and add more salt if needed.